April 12-13: Honolulu to Tokyo

Our flight from Honolulu departed at 1:35 pm so we got dropped off at about 11:30 and went through security without any stress. We were on ANA airlines in the economy plus cabin so we got passes for the United lounge, so we had a light lunch before taking off. The flight to Tokyo was pretty uneventful and Luke did really well for being cooped up for eight hours. The flight from Honolulu seems so much easier than the flight from the mainland now. The Japanese airlines really know how to pamper you and leave a good impression. They brought some markers and a mug for Luke to decorate and also took a couple of pictures of all of us with the mug and some flowers at the end of the flight. I thought that was a really nice touch that we will always remember.

Gifts from ANA

After arriving at Haneda airport we took a bus to our hotel, the Shinjuku Washington Hotel, which is a few blocks from Shinjuku station. After we checked in we got settled and Christal grabbed a snack from the Family Mart in the lobby while we waited for Ojiichan to get to the hotel. After he arrived Christal and I headed out to grab a quick late dinner. We went to an izakaya just down the street from the hotel called Sakura Suisan.

Omelette w Dashi

We ordered a small sample of dishes to split so that we wouldn't eat too much. The first thing to come out was the omelette with dashi.

Grilled Hokke

Next was grilled hokke, or Atka mackerel. The fish is very mild and firm and it is usually seasoned generously with salt.

BBQ Scallop Skewer

Then came the barbequed scallop skewer. The scallops were tender and sweet, and they still had the digestive tract attached, which added a pleasant bitterness to the overall sweetness. The chicken thigh skewer that we ordered was basted with tare and it was good as always, but then again, it's pretty hard to mess it up.

Chicken Thigh w Tare Skewer

The last thing to come out was the tuna noten (top of the head) with leek skewer. The leek was nice and sweet and the tuna was savory with a firm texture. It wasn't quite as rich tasting as the noten nigiri we had at Sushi Zanmai last time, but it was still good.

Tuna Noten (Top of the Head) w Leek Skewer

After eating we headed back to relieve Ojiichan and luckily Luke was still asleep. Then we got ready for bed and zonked out.

March 26, 2017: Mud Hen Water

Christal's extended family was in town from Japan for Masumi's burial so we all had dinner together the last few nights. Fortunately we were able to get a reservation for Sunday night for all ten of us at Mud Hen Water in Kaimuki. Christal and I had dined there with Myeron and Shannon before and we all really enjoyed it so I hoped that all the Japanese relatives would enjoy it too. They specialize in what I would call modern Hawaiian cuisine. So far the only criticism that I can nitpick is that the lighting is too low so my pictures don't come out quite as nice, but that's really reaching for a negative. Since the style is shared plates Koji-Ojiichan had me order for the table and I ended up ordering a lot of similar items as when we came with Myeron and Shannon.

Burnt Bread Pudding w Sumac Vinaigrette

To start they brought out an amuse bouche of burnt bread pudding with a sumac vinaigrette. It had a nice soft, chewy texture with just a slight crunchiness on the outside and the sumac vinaigrette provided a pleasant citrusy flavor. It was a nice start to the meal.

Beet Poke w Avocado, Gorilla Ogo & Smoked Macadamia Nuts

After the amuse bouche the small plates and snacks started coming out with a flurry. First came the beet poke with wasabi-avocado, gorilla ogo and smoked macadamia nuts. The beets were cooked well and had the right firm yet tender texture and they were dressed to mimic ahi poke, which was definitely successful. The ogo had a nice minerally, oceany flavor to it and the mac nuts added a pleasant crunch and very subtle smokiness. The avocado was a nice smooth texture and rich flavor to finish the dish off with.

Preserved Akule w Soda Crackers, Pickles & Limu Butter

The preserved akule with soda crackers, pickles and limu butter was brought out next. The akule, or bigeye scad, had a very mild fish flavor even though it seemed to be a more oily fish and the richness was offset perfectly by the pickled vegetables. The crackers provided an adequate vehicle for everything, as well as a nice crunch, but the limu butter really made the snack a winner. The limu added a deep savoriness and umami that I wasn't expecting to go along with the creamy richness of the butter and it seemed to boost the flavor of the akule and pickles.

'Ulu w Black Bean, Sour Orange & Cilantro

The 'ulu with black bean, sour orange and cilantro was our lone starchy dish of the night. The 'ulu, or breadfruit, had a texture that was very similar to potato and a flavor that reminded me of cassava with a hint of a fruity aroma. The black beans provided a nice salty compliment to the breadfruit and when it mixed with the sour orange it made a pleasant sauce to spoon over and it was all tied together with the herbaceous cilantro leaves.

Pohole Salad w Pomelo, Smoked Tomato, Pickled Shallot & Mint

The pohole salad with pomelo, smoked tomato, pickled shallot and mint was the next dish we ate. Pohole are edible Hawaiian ferns that have similar texture to green beans and taste like asparagus, but sweeter. Anytime I see pohole on the menu I have to order it and this version certainly didn't let me down. The pomelo and pickled shallot provided a pleasant acidity and the smoked tomato had a stronger smokey flavor than I was expecting, but it worked well with the pohole. The mint helped to highlight the sweetness of the pohole and when everything was eaten together it was all very balanced.

Tilapia Skin Salad w Silken Tofu, Maui Onion, Bittermelon, Palm Heart, Crispy Shallot & Yuzu

Our last smaller plate to come out was the tilapia skin salad with silken tofu, Maui onion, bittermelon, palm hearts, crispy shallots and yuzu. I usually don't really like to eat tilapia due to the mushy texture and muddy flavor that I have experienced previously. Luckily neither could be detected in this version, maybe because it was cut into such small pieces, or because all the other ingredients masked the unpleasant flavor and texture I think of with tilapia. Either way even though it seemed like there may have been too many ingredients in the salad everything worked well together and it was a refreshing dish before our larger plates came out.

I'a Lawalu - Opah Belly buried in Coals w Pastele, Local Veggies & Coconut Cream

The first bigger plate to come out was the i'a lawalu, or baked fish. It consisted of opah belly buried in coals with pastele, local veggies and coconut milk. The opah was cooked to a perfect medium rare so the fish was still moist and all the veggies were nice and tender. The coconut milk helped to compliment the sweetness of the opah and added some overall richness to the dish. The pastele, which is very similar to a tamale, was starchy and tender and provided a pleasant filler for the dish.

Grilled Whole Ehu (Short Tail Red Snapper) w Mizuna, Long Bean, Red Onion, Mint & Patis Vinaigrette

Next was the whole grilled ehu with mizuna, long beans, red onions, mint and a patis vinaigrette. The ehu, which is short tailed red snapper, was grilled expertly with a crispy skin and moist, succulent flesh. The meat was tender and flaky and had a very mild and sweet fish flavor. The salad of mizuna, long beans, red onions and mint gave the dish a nice freshness that helped to liven it up, but the patis (Filipino fish sauce) vinaigrette really brightened everything and made all the flavors explode in your mouth.

Fried Chicken w Szechuan Salt, Tamarind Mustard, Shrimp Chips, Lettuce & Cucumber (pic from previous visit)

Our last savory dish of the night was the fried chicken with Szechuan salt, tamarind mustard, shrimp chips, lettuce and cucumber. By frying the chicken the skin was really crispy and the flesh stayed moist. When you wrapped it up in the lettuce along with the salt, tamarind mustard, a shrimp chip and the pickled cucumber everything came together in harmony and provided a really satisfying dish.

Miso-Butterscotch Rice Pudding w Ginger Lace Cookie

We got all three of the desserts that were on the menu, the first of which was the miso-butterscotch rice pudding with a ginger lace cookie. This was probably my favorite dessert, but only by a thin margin. The ginger lace cookie didn't have too strong of a ginger flavor so it complimented the rice pudding and added another layer of flavor instead of overpowering it. The rice pudding was really tasty and the miso added a saltiness and umami depth that brought it up another level and the generous serving of whipped cream made it all feel as light as a cloud.

Chocolate-Kiawe Bean Brownie w Black Sesame Gelato, Banana & Mac Nut (pic from previous visit)

The chocolate-kiawe bean brownie with black sesame gelato, banana and macadamia nut was our next dessert. The brownie was a little thinner than I had expected but it was moist and rich, which is pretty much all I need in a brownie. The kiawe bean along with the black sesame gelato gave the dessert an overall nuttiness that went with the chocolate perfectly. The banana lent some sweetness and the macadamia nuts provided a pleasant textural contrast.

Pineapple-Polenta Upside Down Cake w Coconut Sorbetto (pic from previous visit)

Our last dessert was the pineapple-polenta upside down cake with coconut sorbetto. The cake itself was moist and rich and you could feel the course texture of the polenta when you chewed it. The coconut sorbetto was both light and rich at the same time with an intense coconut flavor and when eaten with the upside down cake it was the essence of the tropics and a truly satisfying dessert. 

Both of the times we have visited Mud Hen Water I have been impressed with how well balanced everything is and the service is attentive without being overbearing. It's a really great restaurant for a casual gourmet experience where you will probably try something you have never had before and find that you really like it.

Food 4.5/5

Service 4/5

Christal's Rating 4/5

http://www.mudhenwater.com/

January 5, 2017: Trois Mec

After I told Jeffrey that we were moving to Honolulu over Christmas vacation he went and bought tickets to Trois Mec so that Christal and I could have a dinner out with him and Jenny. Needless to say we were pretty excited to be able to go again and since it had been over a year since Christal and I went I was pretty confident that most of the menu would be different. Our original plan was to leave Luke with Keira and Blake, but he was getting over a slight cold and was pretty clingy so we ended up taking him. Luckily he did really well and the hostess doted on him all night. He even enjoyed some of Christal and my food. We had a later reservation for 8:30 and when we arrived our table wasn't quite ready so Jeffrey and Jenny got a cocktail next door at Petit Trois and after they finished our table was ready and we were seated. They gave us the table just inside the door, which had a corner bench and allowed us to spread out a little. Jeffrey and I noticed that the table next to us was about the same size, but only had seating on two sides and squeezed six people in, which made us appreciate our table even more.

Our meal started out with the snacks, just like last time and the first snack was buckwheat popcorn, again, just like last time. This was Luke's favorite dish because he probably ate at least half of Christal's. He seemed to enjoy both the crunch and the vinegar flavor, or at least that's what I enjoyed most.

Buckwheat Popcorn

The next snack that came out was a tandoori madeleine. It had a very pleasant "tandoori" flavor that was strong, but didn't overpower my palate. I think the best part of this bite though was the texture. It was light and fluffy with slightly crispy edges and enough of a chew to be satisfying.

Tandoori Madeleine

The third snack they served was a foie gras beignet. We were advised to eat it in one bite otherwise the liquified foie gras would spill everywhere. When I bit into the beignet I expected it to have more of a crunchy texture on the outside, but it only had a subtle crispiness that quickly gave way to the liquified foie gras. The whole bite was very rich and luxurious and overall very good, but seemed like it was lacking a little something.

Foie Gras Beignet

Next they brought out a square of crispy tapioca with parmesan and passion fruit, which we had last time as well. I have to say, it was just as enjoyable this time around as the first time. The crispy exterior gave a satisfying crunch as we bit into it and the salty earthiness of the parmesan immediately came to the fore with the aroma and flavor of the passion fruit balancing the parmesan perfectly.

Crispy Tapioca w Parmesan & Passion Fruit

The last snack they brought out was a dijon crème brûlée, which I forgot to take a picture of unfortunately. It had a perfectly thin brûlée top that had a nice crack when we broke into it and the texture of the custard was silky smooth. The dijon mustard flavor came through well, but when tasted along with the brûlée top the sweetness made the mustard seem more like wasabi than anything else. It was a bit of a strange sensation and for me this was probably the least successful flavor combination of the night. Of course I still enjoyed it though.

After the snacks were finished they brought out Nantucket Bay scallops with pear, cauliflower and sesame. It also had a dollop of some sort of foam that had a very creamy flavor, which helped add some richness to the dish. The scallops were really tender and sweet, which was accentuated by the cubes of tender poached pear along with some thin slices of lemon. The cauliflower was grated raw over the top of everything along with some lemon zest to help give added body to the dish and the sesame was a really nice textural contrast as well as a nutty element for the dish. When you had a spoonful of everything it all seemed to balance out nicely.

Nantucket Bay Scallops w Pear, Cauliflower & Sesame

The next course that we were served was root vegetable dumplings with a parmesan broth. We received three dumplings and each dumpling was filled with a different root vegetable puree. One had a carrot and cumin puree, another had a parsnip puree and the third had a beet and black pepper puree. I personally enjoyed the carrot and cumin dumpling the most because I felt like the parsnip puree was almost too sweet and the beet flavor was ever so slightly masked by the black pepper. The real hero of the dish though was the parmesan broth. It was simply amazing. It had a really strong salty flavor with a pleasant nuttiness, yet it was really light on the palate. The saltiness of it balanced the sweetness of all three dumplings, but especially the parsnip dumpling. For a dish that looked so plain, it definitely delivered on the flavor.

Root Vegetable Dumplings w Parmesan Broth

After the dumplings we had roasted lobster with vadouvan, pineapple and fennel. My lobster was just the slightest bit overcooked, but the sweetness of the meat still came through. The pineapple and fennel complimented the richness of the lobster and vadouvan spice by helping to give the dish some lightness. The dish was finished with what seemed like a lobster butter that amped up the richness and was a nice counterpoint to the acidity in the pineapple. The crunchiness of the pineapple and fennel also provided a some textural variety in the dish.

Roasted Lobster w Vadouvan, Pineapple & Fennel

Our meat course was 30-day dry-aged ribeye with sauce "birria," heirloom carrots and sourdough bread. The beef was sliced thinly, which may have helped to increase the tenderness of the beef, because it was one of the most tender pieces of beef I have had.  They didn't say whether it was Wagyu or not, but it was just as tender as the Wagyu that I've eaten. The sauce birria had a great depth of flavor and savoriness that accentuated the beef really well. The carrots were served both as a puree and sauteed, and provided the necessary sweetness to go along with the savory sauce and beef. The sourdough bread had a really crispy crust and the interior was soft yet chewy and it was perfect for sopping up every last morsel on the dish. For me this was probably the most well rounded and balanced dish of the night and my favorite.

30-Day Dry-Aged Ribeye w Sauce "Birria," Heirloom Carrots & Sourdough

After the beef we all decided to get the supplemental dish, which was a black truffle grilled cheese sandwich with buttermilk maple broth and charcoal ice cream. The sandwich was pretty much exactly what I was expecting. It was packed with truffle and the aroma filled my nostrils before I had even bitten into it. Then the bread was so crunchy that it shattered between my teeth and gave way to the chewy, rich melted cheese. The buttermilk maple broth was an awesome accompaniment for the sandwich. It had some acidity from the buttermilk to help cut the richness of the sandwich and ice cream and the sweetness from the maple wasn't overpowering, but still gave a nice punch of maple flavor. As surprising as the flavor of the broth was to me the charcoal ice cream was even more perplexing. First off, for some reason I thought it would have some sort of grayish color, but instead it was white as snow, or cream I guess. Then I expected it to be a sweet ice cream, but it actually had no sweetness whatsoever. When I first tasted it the ice cream just tasted rich and creamy and then after a few seconds it melted a little and the charcoal flavor blossomed. It was a really clean, smoky flavor that went surprisingly well with the sandwich and broth. When we finished it we were all glad that we decided to get the supplement.

Black Truffle Grilled Cheese w Buttermilk Maple Broth & Charcoal Ice Cream

For dessert we were given Carolina gold rice pudding with wakame, brown butter and a caramelized egg yolk. When the server included wakame in the description I had to do a double take because who uses seaweed in dessert? Especially if it isn't agar agar. That being said, it was one of the best, if not the best rice pudding I've had. The pudding itself was significantly more thick than what I'm used to, so much so that they used a ring mold to plate it and the pudding held its shape without running all over the plate. It also didn't have any sliminess like some rice puddings have. The Carolina gold rice still had a firm texture and a floral kind of sweetness. The brown butter was the next flavor that hit my palate and it had the signature rich nuttiness as usual, which brought out the nuttiness in the rice as well. Then after the brown butter a hint of the wakame came on. It added a subtle briny saltiness to the dish that kind of amped up all of the flavors and it also lent an umami characteristic that most desserts don't usually have. The caramelized egg yolk was a really cool addition to the dish. It made the dish have a similar appearance to a traditional steak tartare and when the caramelized sugar was cracked the yolk oozed out and sauced the whole dish. It was a luxurious cherry on top of this dessert and it helped to boost the richness in the whole dish.

Carolina Gold Rice Pudding w Wakame, Brown Butter & Caramelized Egg Yolk

To finish the night we were given wakame caramels for our petit fours. They tasted pretty much like salted caramels, but with more of a brininess rather than a straight up saltiness, as well as the subtle umami characteristic that the rice pudding had.

Wakame Caramels

Jeffrey and Jenny really enjoyed the food and I have to say it met my expectations again, which were still very high. Christal and I had a really great time out with them and it helped that Luke was so well behaved. He ended up falling asleep about halfway through the meal, but the tastes that he got he certainly seemed to enjoy.

Food 5/5
Service 5/5
Christal's Rating 5/5
https://troismec.com/index.php

July 29, 2016: Bestia

Bestia has been on the top of my shortlist of restaurants that I've wanted to try since Ryan Yamashiro and I went to a Test Kitchen dinner at Bestia with chefs Sang Yoon and Ori Menashe before they had opened back in 2012. The restaurant is located in the Arts District of Downtown LA in a brick and metal industrial building. The place has been packed ever since they opened and every time I tried to make reservations for a smaller group they were always completely booked. Since Christal was taking her last test of med school we decided to have a date night after and Opentable happened to have a reservation available right when Bestia opened so I snatched it up.

LB patiently waiting to dive in while I take a picture

All the dishes at Bestia are meant to be shared so they pretty much all came out as they were ready. The first dish we were served was a veal tartare crostino with shallots, parsley, lemon and tonnato sauce. It was really well balanced overall and each individual element complimented everything else. The grilled bread was nice a crispy with a crunchy, chewy crust and a hint of sourness. The veal was minced into perfect tiny cubes, which suggested that it was all cut by hand, and the texture was tender but with enough chew that it didn't just melt away. The tonnato sauce, which is basically like a tuna mayo (described in my Alimento "review"), was rich and smooth with a good balance of salt and lemon to brighten the dish. Luke even like his broccoli and cauliflower dipped into it! I thought it was a very clever play on the classic Piedmontese dish vitello tonnato and an excellent start to our meal.

Veal Tartare Crostino w Shallots, Parsley, Lemon & Tonnato Sauce

The smoked branzino with lentils, fennel soffritto, cherry tomatoes, chili oil and preserved lemon butter toast came next. It was basically a tomatoey lentil stew with generous chunks of the smoked branzino. The branzino had a strong smokey flavor that provided a wonderful savoriness, which was balanced by the sweet cherry tomatoes. The fennel soffritto was too subtle for me to taste, but the chili oil added a nice kick to the back of the throat. The preserved lemon butter on the toast was a perfect compliment to the stew adding a salty, citrusy flavor that toned down the fish. There was also a little lemon zest sprinkled on the toast as well that added a fresh lemony kick too.

Smoked Branzino w Lentils, Fennel Soffritto, Cherry Tomatoes, Chili Oil & Preserved Lemon Butter Toast

Our pasta dishes all came out together and the first one that I took a picture of was the cavatelli alla norcina with ricotta dumplings, housemade pork sausage, black truffles and Grana Padano. The only criticism I had with this dish is that ours was either missing the ricotta dumplings or they had dissolved into nothing. Other than that the entire dish was perfection. The cavatelli was al dente and chewy, but still tender enough that it was easy to eat. The sausage was well seasoned, but you could still taste the pork and it complimented the pasta well. There was plenty of black truffle scattered throughout the pasta, which made the whole thing earthy and really luxurious. Luke especially loved his broccoli dipped in the sauce and truffles. The sauce itself was creamy, but not heavy tasting and the sausage gave it a pleasant meat flavor. It was really interesting because the sauce clung to the pasta really well, which made it easy to get everything in each bite. I think they used quite a bit of the pasta water in the sauce to emulsify and provide more body, which took it over the top in my opinion.

Cavatelli Alla Norcina w Ricotta Dumplings, Housemade Pork Sausage, Black Truffles & Grana Padano

The second pasta we had was the roasted marrow bone w spinach gnocchetti, crispy breadcrumbs and aged balsamic. We were instructed to scoop out the marrow and mix it in with the gnocchetti and then eat it. The gnocchetti had a subtle spinach flavor and a vibrant green color. The breadcrumbs and balsamic were on top of the bone marrow and broiled till they formed a crisp crust that provided a pleasant textural contrast for the dish as well as a sweetness that complimented the marrow. The marrow was cooked perfectly and had the signature soft texture and when mixed with the gnocchetti it provided a rich counterpoint to the light spinach gnocchetti.

Roasted Marrow Bone w Spinach Gnocchetti, Crispy Breadcrumbs & Aged Balsamic

Our last pasta dish was the agnolotti all'agnello saffron pasta parcels with braised lamb, burro fuso, Grana Padano, pine nuts and currants. The pasta for the agnolotti was very thin and had a pleasant saffron flavor and the braised lamb stuffing was meaty and delicious. The burro fuso, or melted butter sauce, with the pine nuts and currants was very sweet and it complimented both the saffron in the pasta and the savory lamb filling. The only problem with this dish was that it didn't include enough agnolotti in my opinion.

Agnolotti all'Agnello Saffron Pasta Parcels w Braised Lamb, Burro Fuso, Grana Padano, Pine Nuts & Currants

For dessert I ordered the butterscotch coconut tart with fresh coconut sorbetto. I wasn't quite sure what to expect, but since it was coconut I had to get it and I definitely wasn't disappointed. The crust was buttery and rich and not too dense like some crusts can be. The filling was soft and chewy in the center and the top was surprisingly crispy. Texturally it was unlike anything I've had before. The butterscotch had a smooth caramelly flavor and the coconut flavor was pronounced enough to satisfy even my dad. The sorbetto was really refreshing and amplified the coconut flavor of the whole dessert. It was probably one of the top three or five coconut desserts that I've had in my life.

Butterscotch Coconut Tart w Fresh Coconut Sorbetto

Christal ordered the crème fraîche panna cotta with mara des bois strawberries and whole wheat butter cookies. The panna cotta had the perfect texture and was just barely set in the jar and the flavor of the crème fraîche was subtle. The subtlety of the panna cotta helped to highlight the sweetness and flavor of the strawberries. The butter cookies, in my opinion, were the most average component we had all night. They seemed a little bit tough and kind of plain when all was said and done. Luckily the panna cotta definitely outshined the shortcomings of the cookies. Christal was such a big fan that she thought it was the best panna cotta she has had.

Crème Fraîche Panna Cotta w Mara des Bois Strawberries & Whole Wheat Butter Cookies

The entire meal at Bestia definitely lived up to my expectations, which is saying something, because they were pretty high to begin with. All of the pastas were cooked perfectly so that the texture really came through and the sauces were in harmony with the pastas and they all seemed to meld together. Even though the desserts that we ordered seemed simple on the menu they both blew us away with how flavorful they were and I think their simplicity helped to highlight those flavors. On the drive home Christal and I agreed that it was probably in the top three for our favorite Los Angeles restaurants.

Luke's First Taste of Truffle

Food 5/5

Service 4/5

Christal's Rating 5/5

http://bestiala.com/

May 23, 2016: The Tasting Kitchen

The Tasting Kitchen opened several years ago and I have been wanting to try it for quite a while now, but we have never really been able to go because it is in Venice and it always seems like it is so much further to get to than LA or Santa Monica. Christal and I decided to have a family date night while we still can take Luke out with us and I chose The Tasting Kitchen to try. The restaurant was very open with most of the tables out in the front along with an olive tree growing between the main dining room and entrance, and a bar with some smaller tables in the back. We sat next to the entrance at a booth, which worked out well for Luke's sake.

It's Superman!

Christal wanted to get a cheese plate to start so we chose three cheese to taste. We selected a Monte Enebro, Oma, and Tomme Brulee for our cheeses. The Monte Enebro was a goats milk cheese that was rolled in ash. It was fairly mild for a goat's cheese and had the signature soft texture of most goat cheeses and it paired perfectly with the fruit compote that came with the plate. The Oma was a washed-rind cheese from Vermont. It had a very pleasant funkiness to it and a very soft, pudding-like texture to it. It was my personal favorite due to the earthy flavors and it paired really well with the honeycomb on the plate. The last cheese was the Tomme Brulee, which is a French Basque cheese that is more firm and the rind is scorched. This cheese was Christal's favorite and it reminded me of a slightly smokier Manchego cheese.

Cheese Plate w Monte Enebro, Oma & Tomme Brulee 

The funghi misti with Pedro Ximenez and foie gras. It included morels, maitakes, shiitakes and beech mushrooms all sauteed together with a few small dices of foie gras that added an extra richness to the dish. The Pedro Ximenez used to deglaze the pan emulsified with the fat from the foie gras and created a perfect sauce that added sweetness and acidity to the mushrooms and could be sopped up with the toast that accompanied the mushrooms.  

Funghi Misti w Pedro Ximenez & Foie Gras

The next dish to come out was the agnolotti with corn, chanterelles and basil. I had initially expected the agnolotti to be filled with corn, but the corn was actually tossed into the sauce and the agnolotti were filled with ricotta cheese. The pasta used for the agnolotti was slightly thick so the ends where it was sealed together were a little bit too "al dente" in my opinion, but it still tasted delicious. The chanterelles were sauteed perfectly so that they were firm, yet tender and they paired with the sweet corn seamlessly. The basil added a nice fresh finish and, along with the pickled onion sprinkled on top, helped to lighten the dish even with the butter sauce that everything was tossed in.

Agnolotti w Corn, Chanterelles & Basil

Our last savory dish was the halibut with vermouth butter, morels and peas. The halibut was cooked well, keeping its firm texture yet staying tender and moist. The morels were tender and earthy, contrasting nicely with the sweet peas and the vermouth butter was not overpowering, but had a nice richness supplemented by fresh herbs and the vermouth. The dish also had a small dollop of créme fraîche that added a little more acid and a few pea tendrils that lent extra freshness and a pleasant chlorophyll flavor to compliment the dish.

Halibut w Vermouth Butter, Morels & Peas

For dessert we decided to go with the pavlova with mulberries, Marcona almonds, elderflowers and créme fraîche. The meringue was a little chewier and less crispy than I was expecting. The mulberries were sweet and also tangy, which helped to counteract all the sweetness in the meringue. The elderflowers were very subtle and I really didn't notice them when I ate them with everything else. The almonds provided a crunchy textural contrast that played off of the soft mulberries and meringue. The créme fraîche gave the dish a little extra acidity to cut through all the sweet elements as well as a pleasant richness that wasn't too heavy on the palate.

Pavlova w Mulberries, Marcona Almonds, Elderflower & Créme Fraîche

Overall Christal and I really enjoyed all of the food we had, and everything was cooked well and executed soundly, but nothing really stood out as being extraordinary or mind blowing. We both agreed that we would enjoy eating here again and would recommend it to other people, it just isn't a restaurant that is going to bowl you over with its innovation. What it will do is provide you with a satisfying and tasty meal that you will be glad you had.

Food 4/5
Service 4/5
Christal's Rating 4/5
http://thetastingkitchen.com/

March 3, 2016: Union

Ever since I had heard about Bruce Kalman's restaurant, Union, in Pasadena that made almost everything in house, including all of their pastas, it has been on my short list to try. Uncle Vic had gone with Jeffrey and Julie a while ago and they all really enjoyed the food, which just made me want to go even more. We met up with Brandon since he was home alone for the week and he wanted to take us out for giving him a ride home from Oroville. Union definitely lived up to my expections, which were pretty high to begin with.

We started out with the crostone with Pinkerton avocado, pistachios, San Andreas pecorino and fava beans. It was basically like bruschetta in that everything was placed on top of some crispy, toasted bread. The avocado was smooth and rich and the pistachio added a nice nutty flavor and textural contrast. The pecorino cheese provided a needed saltiness to boost the avocado flavor and the fava beans had a great fresh, green flavor to them. It was a really nice, light start to the meal.

Crostone w Pinkerton Avocado, Pistachio, San Andreas Pecorino & Fava Beans

Next we had the housemade stracciatella with roasted garlic and crostini. Stracciatella is basically a really fresh mozzarella that is very similar to burrata. In fact, I'm not really sure what the difference between burrata and stracciatella is, all I know is that they are both amazing. There was a very thin smear of roasted garlic puree around the bowl, which I couldn't really taste, but it didn't really need it. The stracciatella was dressed with some extra virgin olive oil and fresh cracked pepper, which was perfect and the crostini was toasted nicely and had a nice crunch. The portion they served was actually a very generous serving and even after getting more bread we still had a little bit leftover.

House Made Stracciatella w Roasted Garlic & Crostini

The bread and giardiniere with house made cultured butter and Hepp's sea salt came at the same time as the stracciatella. Giardiniere is basically spicy pickled mixed vegetables. Union's giardiniere included chilis, carrots, onion, cauliflower and celery and had a great acidic kick that opened up my tastebuds. I probably would have liked it to be a little bit spicier, but the spice level probably was perfect for the masses. The butter was nice and rich and went well with the pickled veggies and the extra stracciatella ended up pairing extremely well with the giardiniere as well.

Bread & Giardiniere w House Made Cultured Butter & Hepp's Sea Salt

Shortly after the above dishes came out the wild mushrooms with Grist & Toll polenta, Pedro Ximenez sherry vinegar, sage and rosemary was served.  The sauteed mushrooms were excellent. They had a great earthy flavor and the sage and rosemary are classic herbs to go with mushrooms for a reason. The sherry vinegar added a light acidity and sweetness to cut through richness of the polenta. The polenta itself was rich and light at the same time and it was one of the better polentas I've had. Even though each component of the dish was varying in richness it didn't really overwhelm my palate or feel like it weighed me down.

Wild Mushrooms w G&T Polenta, Pedo Ximenez Sherry Vinegar, Sage & Rosemary

Next they brought out our pasta dishes. The bucatini cacio e pepe with Pecorino-Romano, black pepper and 63° egg. This dish was one of their most popular pastas and for good reason. The bucatini was cooked perfectly with a significant, yet tender, chew to it and the sauce was rich, especially with the perfectly cooked egg. The fresh black pepper provided a nice spice, yet was not overwhelming. It's a dish that is so simple, but Union executed it so perfectly that it was definitely one of the standouts of the night. 

Bucatini Cacio E Pepe w Pecorino-Romano, Black Pepper & 63° Egg

The other pasta dish we ordered was the porcini casarecce with yellow foot chanterelles, rosemary and Parmigiano-Reggiano. The casarecce, like the bucatini, was cooked to a perfect al dente and the chanterelles were delicious, I just wished there would have been a few more of them in the dish. The pasta was dressed very simply and the dish as a whole was very good, but I didn't think it was nearly as good as the bucatini.

Porcini Casarecce w Yellow Foot Chanterelles, Rosemary & Parmigiano-Reggiano

After we had finished the pastas they brought out the main dishes that we had ordered. The first to come out was the porchetta with Weiser Farms potatoes and salsa verde. Other than the pastas, this was the dish I had heard the most about at Union and it more than lived up to my expectations. The pork loin that was tender and very moist with a mild porky flavor and the pork belly that encased it had a rich flavor with a good balance of lean and fatty meat and the herb and spice rub in between the pork belly and loin gave a nice light, fresh contrast to the rich pork. The crackling on the outside was perfectly crisp without any hint of chewiness and the salsa verde lent a great vinegary herbaceousness to the dish that helped to cut through the fattiness of the pork belly. The potatoes were tender and fluffy, and helped to sop up the jus that was spooned around the plate. To be perfectly honest, this porchetta may have been the best pork dish I have had to this point and it is definitely in the top five of pork dishes for me.

Porchetta w Weiser Farms Potatoes & Salsa Verde

The other main dish that we ordered was the stracotto with Niman Ranch beef short rib, salt pork, parsnip puree and gremolata. The beef was braised nicely until it was so tender that it could be cut with the fork. It had absorbed a lot of flavor from being braised in red wine, which seemed to almost gave it a more rich, luxurious flavor and texture. I couldn't really pick up the salt pork that much, but I think it may have added some saltiness, obviously, but also some meaty richness that may have blended in with the short rib. The parsnip puree was sweet and smooth, but there wasn't nearly enough of it in my opinion. There was only about a tablespoon of the puree underneath the short rib when I think we would have been satisfied with about four times as much. The gremolata provided freshness that brightened the whole dish, but again, I would have liked a bit more of it too.

Stracotto w Niman Ranch Beef Short Rib, Salt Pork, Parsnip Puree & Gremolata

For dessert we shared the bay leaf pannacotta with pickled berries and vanilla. The pannacotta had the perfect amount of gelatin in it because it was soft and tender and just set. The bay leaf flavor was extremely subtle to the point that if I hadn't been looking for it I would not have noticed there was any bay leaf infused in the cream and it was overshadowed by the fragrant vanilla, which completely coated the top of the pannacotta with vanilla bean specks. The pickled berries added another layer of sweetness and enough acidity to cut through the richness of the dairy.

Bay Leaf Pannacotta w Pickled Berries & Vanilla

When the check arrived they gave us espresso meringues as a petit four to finish our meal. They were light and crispy and then after you bit into them they almost dissolved in your mouth. The flavor of the espresso was nice and it did not overpower the meringue, which was perfect for me, but it might have been too light for coffee lovers. It was a nice end to an excellent meal.

Espresso Meringues

Since Union has been on my shortlist of restaurants to try for almost two years I came into the meal thinking it would be difficult for it to live up to my expectations, but I have to say they were met and for some things exceeded. The highlights of the night for me was definitely the porchetta first and foremost and the bucatini cacio e pepe. Even though I had heard so many positive things about both dishes they still surprised me with the flawless execution of classic Italian dishes. I would definitely recommend Union to anyone looking for a good meal. The only people who might have a little trouble would be vegans, but even then the kitchen would probably whip something up that was outstanding.

Food 4.5/5
Service 4/5
Christal's Rating 3.5/5 (But she was sick and couldn't taste very well)
http://unionpasadena.com/