So, one reason its been awhile since we've posted is that we're helping our friend Robb and our new friend/his partner Gail open a chic tea, home goods, bath/body, gourmet food and generally all things lovely boutique called Algabar, and learning quite a bit about the fantastic and diverse world of tea (visit www.algabar.com for more info). Stop by sometime, and we'll show you around the 70+ kinds of tea that we offer, and don't even get us started on the foodstuffs!
So, we thought we should share some of this knowledge with you! Witness the wonderful and historical ritual of.......
功夫茶
Gung Fu Cha Ceremony
Gung Fu Cha is the Chinese ritual of formal and meditative tea preparation dating back to the Ming dynasty (1368-1644 AD). "Gung Fu" refers to skill gained through practice, or expertise derived not so much from learning as from experience. The term "Gung Fu" may signify the serious practice of any art form, such as the martial art of related name (Kung Fu), and “Cha” means Tea. Gung Fu Cha refers to the elaborate preparation of tea using miniature Yixing teapots and cups. The Yixing region in China’s Jiangsu province is home to the purple clay from which Yixing teaware is made. The small and delicate size of everything in Gung Fu service places emphasis on the elegance of the tea, as well as on tasting and savoring the tea (sometimes referred to as a liqueur) rather than merely drinking it. Oolongs are the preferred tea in the Gung Fu ritual; however other varieties, such as Pu-Erh, may be used.
Gung Fu Cha requires the following tools:
• Small Yixing Teapot
• One small teacup for each guest
• A teaboat (or a dish for catching the overflow of water)
• Boiling water (175º Fahrenheit for Oolong tea, or 200º for Pu-Erh tea)
Performing the Ritual of Gung Fu Cha:
1. Heat water to desired temperature
2. Fill the teapot with hot water and then pour it into the teacups for warming and purifying benefits (this also signifies that the ritual has begun) then discard this water.
3. Place 1 teaspoon of tea leaves into the teapot.
4. Drench the leaves with hot water, overflowing the teapot, and immediately strain this infusion into the teacups. This process is known as “awakening the leaves” and allows them to open and release their flavor and also serves to rinse them thoroughly. Savoring the aroma of the tea as it opens will prepare your palate for a full appreciation of the tea tasting experience.
5. Fill the teapot once more with boiling water and secure the lid.
6. While the tea steeps (no more than 3-5 minutes), pour the water from the first infusion (still in the teacups) over the outside of the teapot to keep any internal heat from escaping.
7. Gather the teacups together and pour the tea into the cups, circling over them to insure even distribution of the tea strength.
8. Be sure to take in the aroma of your tea before gently sipping it.
This ritual can be repeated several times using the same leaves, allowing the drinker to appreciate the changes in depth of flavor that come with each infusion.
Of course, these teas can be enjoyed just as thoroughly in a modern preparation, by simply pouring water of the above listed temperature over your tea leaves in a pot, and allowing them to infuse for 3-5 minutes before straining into teacups for your drinking pleasure.
15 April 2007
02 March 2007
Cheesecake....on a stick!
Do you like cheesecake? Do you like chocolate? Do you like to impale your food on a stick just 'cause you can? If you said yes to any of the three, I don't know how you won't love, and I mean LOVE Frozen, chocolate-dipped Cheesecake-on-a-stick from the Underground Cheesecake Company in Traverse City, Michigan.
A slice of heaven, y'all!
"Michigan! But Guys, I don't live in Traverse City." Quit yer whining!... uh... I mean, I know a way around that. Do you think I would tempt you with such delights and not give you a way to get to them? No no no... I may play hard to get from time to time but I do not tease. The Underground Cheesecake Co. has teamed up with government officials in a clandestine department called the United States Postal Service (It recently replaced the very adorable but sadly innefficient Pony Express. Unfortunately the Ponies too often found out how good these desserts are when they began to melt and drip out of the saddle bags, but truly, Wikipedia tells a better story than I do.)
My brother's family lives in Traverse City, and I was on a hunt for these decadent delights during my last visit, after seeing an expose on their delishiness on the Food Network. Unfortunately, we tried to go to the shop on the 4th of July and they were closed. But to our delight Danny and fam sent a box to us on Christmas. Thanks, family!
Yes you can get these delights sent to you in a variety box of four to yourself, or better yet, anyone you might be trying to get a little sweeter with (if ya know what I mean, and I think ya do, wink wink nudge nudge). I don't know which flavor is best, cherry, chocolate, mintchip or peanutbutter. I'm not even that fond of Cheesecake and I can't stop thinking of these. More exciting is that they do special flavors and designs for Christmas (eggnog flavor, I drool) or Valentines (strawberries n' cream, very romantic).
On top of being a fun novelty, they really are some of the best cheesecake around - as evidenced by being featured on Food Network and (of course) being in our blog. Its velvety-creaminess is gently complemented by a graham-crustiness, all encased in smooth as silk, but not-too-rich chocolate goodness. The cheesecake itself has the perfect balance between sweet-cream and cream cheese flavors, with slightly more than a hint of whatever flavor with which it's infused. My only complaint is that the part which comes into contact with the wooden popsicle stick the cheesecake is mounted on ends up tasting a little woody. And I personally get really ooked by the feeling of those sticks on my tongue. Gives me the willies. That's all I have to say, besides mmmmmmm!
They are very well packed and include dry ice to make it to your doorstep safe and sound. So order up a box and share a slice on a stick with a loved one or just hide in the corner and eat a box yourself. Just be prepared to sleep on the couch if you get caught!
The Underground Cheesecake Company
406 South Union Street • Traverse City, MI 49684
Phone: 231-929-4418 • Fax: 231-929-4476
www.undergroundcheesecake.com
A slice of heaven, y'all!
"Michigan! But Guys, I don't live in Traverse City." Quit yer whining!... uh... I mean, I know a way around that. Do you think I would tempt you with such delights and not give you a way to get to them? No no no... I may play hard to get from time to time but I do not tease. The Underground Cheesecake Co. has teamed up with government officials in a clandestine department called the United States Postal Service (It recently replaced the very adorable but sadly innefficient Pony Express. Unfortunately the Ponies too often found out how good these desserts are when they began to melt and drip out of the saddle bags, but truly, Wikipedia tells a better story than I do.)
My brother's family lives in Traverse City, and I was on a hunt for these decadent delights during my last visit, after seeing an expose on their delishiness on the Food Network. Unfortunately, we tried to go to the shop on the 4th of July and they were closed. But to our delight Danny and fam sent a box to us on Christmas. Thanks, family!
Yes you can get these delights sent to you in a variety box of four to yourself, or better yet, anyone you might be trying to get a little sweeter with (if ya know what I mean, and I think ya do, wink wink nudge nudge). I don't know which flavor is best, cherry, chocolate, mintchip or peanutbutter. I'm not even that fond of Cheesecake and I can't stop thinking of these. More exciting is that they do special flavors and designs for Christmas (eggnog flavor, I drool) or Valentines (strawberries n' cream, very romantic).
On top of being a fun novelty, they really are some of the best cheesecake around - as evidenced by being featured on Food Network and (of course) being in our blog. Its velvety-creaminess is gently complemented by a graham-crustiness, all encased in smooth as silk, but not-too-rich chocolate goodness. The cheesecake itself has the perfect balance between sweet-cream and cream cheese flavors, with slightly more than a hint of whatever flavor with which it's infused. My only complaint is that the part which comes into contact with the wooden popsicle stick the cheesecake is mounted on ends up tasting a little woody. And I personally get really ooked by the feeling of those sticks on my tongue. Gives me the willies. That's all I have to say, besides mmmmmmm!
They are very well packed and include dry ice to make it to your doorstep safe and sound. So order up a box and share a slice on a stick with a loved one or just hide in the corner and eat a box yourself. Just be prepared to sleep on the couch if you get caught!
The Underground Cheesecake Company
406 South Union Street • Traverse City, MI 49684
Phone: 231-929-4418 • Fax: 231-929-4476
www.undergroundcheesecake.com
22 February 2007
eat. (the valentine's day masticular massacre)
Did we 'Eat'? Hells yeah we 'Eat'! WE DONE 'EAT' EVERYTHING WE SAW!
For Valentine's Day, Dana and I did what every romantic couple should do when practicing the art of seduction: We ate until we couldn't eat no more. And once we reached that point (and only then my friends, at the point of complete stuffedness) that is the point when we turned to our waiter and as a couple - no as a team, in complete synch with one another physically and emotionally, we turned our signifigantly chubbier, belt-popping bodies to our waiter and we said, "We would like to see the dessert menu, please."
Is 'eat' expensive? Well, it's billed as "an upscale casual restaurant" and that's exactly what it is. If you have an upscale wallet, you will find this place nice and casual - and if your wallet is a trashy, trailer-toting wallet (like ours) then you will find this place casual and pretty darn expensive. (There is a loop-hole however, but more on that later). But no matter what your wallet looks like, if your experience was anything like ours, you will find every penny worth it and every bite delicious.
Hip Signage
So where to start on our splurge fest? We decided to start with a bottle of wine. Eat has an extensive wine list of domestic vineyards all catagorized by state. Not surprisingly, the biggest showing comes from states along the west coast. We went with a Coppola Silver Label Pinot Noir (2005) simply because with our limited wine knowledge we knew that it would be good with pretty much anything we ordered. Ok, now on to the important stuff, THE FOOD.
When we saw the words "Battered Fried Olives" on the menu we both knew this was something that must be tried, and it did not disappoint. Although this is categorized as a "small plate", this tiny dish is piled high with little delicious fried green olives, and is partnered with a lemon mayonaise dipping sauce. It may sound a little odd, but it was ridiculously delicous and the perfect accompaniment to any cocktail you may be drinking. (Oh it made me want a martini so bad!)
Next we moved on to our official appetizers:
Dana here. I had the Tuna Carpaccio which was served with a white truffle oil drizzle, micro-arugula and brioche toast points. Sometimes Tuna Carpaccio can be a bit one-note, but this plate was full of flavor. The tuna was buttery and smooth, incredibly fresh, and delicately seasoned with salt, pepper and the truffle oil (which I am always a huge fan of). The fluffy toast points gave it just the crunchy added texture necessary and was clearly a delicious piece of bread that could stand on its own next to any pair o' eggs. (Side rant: I can't stand when they don't give bread with carpaccio! I mean, who wants floppy fish with no contrasting texture? Sushi has rice, so why serve this a la carte EVER?) It was a large serving of fish - enough for up to 4 people, but I could have done with a few more pieces of brioche and ended up having to dig in the bread basket for some help. Back to you, Hunter...
Thanks, Dana! Thinking that you can't do anything too exciting to raw tuna carpaccio (boy was I wrong), I chose to have another small plate, and went with the Riblets. Ribs smothered in barbeque sauce, what could be more romantic? This was a dish which would most definitely assure my vegetarian girlfriend that she had found true love by choosing me (fortunately she was too involved with the joys of her own dish to be distracted by my bone licking antics). The Riblets were "Big Joy on Little Plate". Usually ribs are either really tasty but tough or, really tender but no flavor. Oh, if only the plate had been bigger - because these were the most perfectly delicious ribs I have had in recollection. It came with a spiced coleslaw which I pretty much ignored because it didn't improve the dish, it just added quantity. I mean, when ya got Beyonce who needs Destiny's Child... Ok - I was about to make a large analogy comparing The Riblets to Beyonce's break-out career, but I think we are all better for it if I skip that... the point is coleslaw should mellow the spice, not add to it. Fortunately these riblets needed no help being totally awesome!
Now the Main Event. Dana and I both went for the salmon fillet on a bed of melted leaks, topped with the greatest tempura battered onion rings known to man and encircled with an onion reduction. Amazingly, this dish was not too oniony... it was just delicious. The flavors were complimentary, the salmon was perfectly cooked, tender and moist. The most impressive aspect you ask us? Normally, when you bite an onion ring, without fail the oily onion comes out of the oily batter crust and you get a big ol' bite of onion and are left with an empty ring of batter. These rings suffered no such dilemma. We kept trying, but they must have marinated the onion, inconceivably making "Ye old Onion Ring" a delicate culinary delight. The onion reduction was rich and had a depth of flavor reminiscent of beef consomme, but thankfully for Dana, no cows were injured in the making of this sauce. It just completed the dish perfectly.
And now for the unthinkable: Dessert. We ordered fresh donut holes with fudge dipping sauce and a Valrhona chocolate pudding with chantilly creme. Our Waiter recommended the pudding. It was a very good pudding, but it was still a pudding and even Bill Cosby makes a decent pudding. But Dana was a bit more impressed than I with it. She luxuriated in each lick of her spoon, and was later thrilled to learn that Valrhona is one of the few companies in the world that produces vintage chocolate made from beans of a single year's harvest from a specific plantation.
The Donut Holes however, these mammoth scrumbdiliumptious balls of fried dough ought not be called doughnut holes - they should be called UNHOLY DONUTS! Oh so good, so moist, coated in sugar, dipped in a dark chocolate, not-too-sweet-fudge, and so the perfect end to a perfect dinner.
But what made it more perfect was that we didn't have to wash dishes to pay for it, thanks to a generous Christmas gift from my sister Cathy to Dana and me. Thanks Cath!
Arm in arm we waddled home, sluggish in our step but flying high in love for each other and for those unholy doughnut holes, no... the olives, no.... the onion rings. Oh just go and EAT!
eat. on sunset. 1448 N. Gower St. Los Angeles, CA www.patinagroup.com/eatSunset/ ph: 323.461.8800
Specials: Mondays: TV Dinners / Tuesdays: Prix-fixe 3 course dinners for $22 / Thursdays: Soup and Sandwich deals / Happy Hour Mon-Fri has $5 martinis and 1/2 priced small-plates.
Casually upscale room
For Valentine's Day, Dana and I did what every romantic couple should do when practicing the art of seduction: We ate until we couldn't eat no more. And once we reached that point (and only then my friends, at the point of complete stuffedness) that is the point when we turned to our waiter and as a couple - no as a team, in complete synch with one another physically and emotionally, we turned our signifigantly chubbier, belt-popping bodies to our waiter and we said, "We would like to see the dessert menu, please."
Is 'eat' expensive? Well, it's billed as "an upscale casual restaurant" and that's exactly what it is. If you have an upscale wallet, you will find this place nice and casual - and if your wallet is a trashy, trailer-toting wallet (like ours) then you will find this place casual and pretty darn expensive. (There is a loop-hole however, but more on that later). But no matter what your wallet looks like, if your experience was anything like ours, you will find every penny worth it and every bite delicious.
Hip Signage
So where to start on our splurge fest? We decided to start with a bottle of wine. Eat has an extensive wine list of domestic vineyards all catagorized by state. Not surprisingly, the biggest showing comes from states along the west coast. We went with a Coppola Silver Label Pinot Noir (2005) simply because with our limited wine knowledge we knew that it would be good with pretty much anything we ordered. Ok, now on to the important stuff, THE FOOD.
When we saw the words "Battered Fried Olives" on the menu we both knew this was something that must be tried, and it did not disappoint. Although this is categorized as a "small plate", this tiny dish is piled high with little delicious fried green olives, and is partnered with a lemon mayonaise dipping sauce. It may sound a little odd, but it was ridiculously delicous and the perfect accompaniment to any cocktail you may be drinking. (Oh it made me want a martini so bad!)
Next we moved on to our official appetizers:
Dana here. I had the Tuna Carpaccio which was served with a white truffle oil drizzle, micro-arugula and brioche toast points. Sometimes Tuna Carpaccio can be a bit one-note, but this plate was full of flavor. The tuna was buttery and smooth, incredibly fresh, and delicately seasoned with salt, pepper and the truffle oil (which I am always a huge fan of). The fluffy toast points gave it just the crunchy added texture necessary and was clearly a delicious piece of bread that could stand on its own next to any pair o' eggs. (Side rant: I can't stand when they don't give bread with carpaccio! I mean, who wants floppy fish with no contrasting texture? Sushi has rice, so why serve this a la carte EVER?) It was a large serving of fish - enough for up to 4 people, but I could have done with a few more pieces of brioche and ended up having to dig in the bread basket for some help. Back to you, Hunter...
Thanks, Dana! Thinking that you can't do anything too exciting to raw tuna carpaccio (boy was I wrong), I chose to have another small plate, and went with the Riblets. Ribs smothered in barbeque sauce, what could be more romantic? This was a dish which would most definitely assure my vegetarian girlfriend that she had found true love by choosing me (fortunately she was too involved with the joys of her own dish to be distracted by my bone licking antics). The Riblets were "Big Joy on Little Plate". Usually ribs are either really tasty but tough or, really tender but no flavor. Oh, if only the plate had been bigger - because these were the most perfectly delicious ribs I have had in recollection. It came with a spiced coleslaw which I pretty much ignored because it didn't improve the dish, it just added quantity. I mean, when ya got Beyonce who needs Destiny's Child... Ok - I was about to make a large analogy comparing The Riblets to Beyonce's break-out career, but I think we are all better for it if I skip that... the point is coleslaw should mellow the spice, not add to it. Fortunately these riblets needed no help being totally awesome!
Now the Main Event. Dana and I both went for the salmon fillet on a bed of melted leaks, topped with the greatest tempura battered onion rings known to man and encircled with an onion reduction. Amazingly, this dish was not too oniony... it was just delicious. The flavors were complimentary, the salmon was perfectly cooked, tender and moist. The most impressive aspect you ask us? Normally, when you bite an onion ring, without fail the oily onion comes out of the oily batter crust and you get a big ol' bite of onion and are left with an empty ring of batter. These rings suffered no such dilemma. We kept trying, but they must have marinated the onion, inconceivably making "Ye old Onion Ring" a delicate culinary delight. The onion reduction was rich and had a depth of flavor reminiscent of beef consomme, but thankfully for Dana, no cows were injured in the making of this sauce. It just completed the dish perfectly.
And now for the unthinkable: Dessert. We ordered fresh donut holes with fudge dipping sauce and a Valrhona chocolate pudding with chantilly creme. Our Waiter recommended the pudding. It was a very good pudding, but it was still a pudding and even Bill Cosby makes a decent pudding. But Dana was a bit more impressed than I with it. She luxuriated in each lick of her spoon, and was later thrilled to learn that Valrhona is one of the few companies in the world that produces vintage chocolate made from beans of a single year's harvest from a specific plantation.
The Donut Holes however, these mammoth scrumbdiliumptious balls of fried dough ought not be called doughnut holes - they should be called UNHOLY DONUTS! Oh so good, so moist, coated in sugar, dipped in a dark chocolate, not-too-sweet-fudge, and so the perfect end to a perfect dinner.
But what made it more perfect was that we didn't have to wash dishes to pay for it, thanks to a generous Christmas gift from my sister Cathy to Dana and me. Thanks Cath!
Arm in arm we waddled home, sluggish in our step but flying high in love for each other and for those unholy doughnut holes, no... the olives, no.... the onion rings. Oh just go and EAT!
eat. on sunset. 1448 N. Gower St. Los Angeles, CA www.patinagroup.com/eatSunset/ ph: 323.461.8800
Specials: Mondays: TV Dinners / Tuesdays: Prix-fixe 3 course dinners for $22 / Thursdays: Soup and Sandwich deals / Happy Hour Mon-Fri has $5 martinis and 1/2 priced small-plates.
Casually upscale room
21 February 2007
Another Trader Joe's Temptation....
But this one is actually good for you! Do you like chocolate? Do you like tea? Do you like sweet indulgences that cost not one calorie? Well, get this....
Trader Joe's has naturally decaffinated Chocolate Flavored Tea! Its a wonder of modern science, I tells ya!
Divine Drinking in a box.
Its my favorite way to unwind, guilt-free. A great after dinner drink, midday pick up, or first-thing-in-the-morning-chocolate-fix. How does it work, you ask?
Dana's Delicious Mix:
1. Brew up a cup using the easy, single-serving teabag
2. Let it steep for about 3-5 minutes
3. Add a little sweetener (I prefer Splenda)
4. Add a little creaminess (I prefer organic unsweetened soymilk)
5. Put your feet up and enjoy!
*BONUS TIP: If you shake up your cream-of-choice before putting it into the tea, it creates a froth reminiscent of fancy coffeehouse milkfoam. (milkfoam is kind of a creepy word to type, now that I've done it.)
It's perfect because its not overbearingly chocolatey. More like a delicate tickle on your tongue, combined with subtle hints of vanilla and creme caramel. Its a very sophisticated blend of flavors which can be enjoyed just like coffee - black, sweetened, creamed, or all three ways! And indeed, it has nary a caloric gram to it.
Find it in your local Trader Joe's tea aisle. You'll be happy you did.
20 February 2007
Brite Spot
For the past 8 years as a vegetarian, I have longed for a restaurant to serve me a meatless biscuits n' sausage gravy with a yearning unparalleled by any other foodstuff in my life. My friends, the time has come.
Alexander's Brite Spot is a seriously hip(ster) diner. We love the ambience, amber lighting, old wood paneling like your 70's basement, cozy burnt-umber booths, and a menu that pleaseth both the carnivorous and veggie tongue alike. They're open 7am-4am, which is how we likes it, seeing as 99% of our visits occur after midnight and about 3 alcoholic drinks. The crowd can be a bit precious, and the staff often times a little too aloof, but nothing could deter our affections for this joint (which also happens to be walking-distance from home).
Cute Sign, eh?
The menu is your usual diner fare, with comfort food abounding and a great breakfast menu that they serve all day and all night. And pretty much everything can be made into a meat-free delight - even the chicken fried steak, meatloaf, ribs and (you guessed it) sausage gravy. I always get the veggie biscuits and gravy with 2 eggs over-medium, which I then pile on top of my plate o' fantastical greatness. All this costs $3.25 -can you dig it?
Our friend Mike loves the coffee here. So much so that he goes almost every free day he has for some. On the beverage tip, they serve nice big glasses of water and soda, which as any die-hard diet coke connoisseur such as myself will tell you, is a highly underrated benefit. Free refills, folks, and that always brings a smile, doesn't it?
I loves me some Diet Coke!
The biscuits are great. Perfectly layered and buttery, they don't suck up too much gravy but hold their own while the gravy lovingly nestles into the nooks. Speaking of gravy, has there ever been a wonder like this delight? Not at all pasty, the gravy is smooth and mild (and dare I say, velvety?), accented perfectly by the bits of faux (or real) sausage crumbles that are plentifully scattered throughout. With the topping of some perfectly over-medium eggs, creamy yolk spilling into the gravy to add a richness unlike any other, the textures blend like a symphony of brunchiness. I usually ask for a little extra gravy on the side, because sometimes they're a bit skimpy on the pour, but they never upcharge for it or give me static. Truly a breakfast of champs.
Oh so incredibly good.
In my experience (and by me, I mean Hunter), I’m a guy who likes variety and likes to switch it up as much as possible. I don’t want to take any wind out of Dana’s vegetarian sails but Brite Spot definitely does some things better than others. The test of any diner, no matter how hip or authentic, is “Will I always get good breakfast food?” - and have no fear my friends, Bright Spot passes with flying colors. In their other departments it is a little hit or miss. Nothing has ever been “straight up send this back bad,” but when I ordered the Cuban Sandwich it was very dry and I spent much of my meal wishing I had ordered something else. The burger I had during our last trip was pretty good. This is definitely not a burger destination for the enthusiast, but if you are in your seat and want a burger – then go ahead you'll be fine. However, they did overcook mine, and they flavor the meat with some spices that made my burger kind of reminiscent of meatloaf. (I am still trying to figure out if that was a good thing or a bad thing.) The fries are often a touch limp but that said, not one has ever survived an encounter with Tipsy 2am Hunter (although I did think about leaving one on the plate to tell his friends about me). If you want a winning meat-oriented dish I recommend the Monte Cristo: They plop a scoop of cranberry sauce on top of your open-faced turkey, ham, melted cheese on French toast sandwich. And everyone knows that if there was a love contest of meats and condiments, Turkey and Cranberry sauce would make all the other lovers cry and wish they had true love. Over and out.
Bugerrrrrific!
Head on down to the Brite Spot for a great feast at any time of day. Word to the wise: if you've been imbibing into the wee hours, this place will cure what ails ya on the cheap.
Happy Happy Happy!
Brite Spot, 1918 West Sunset Boulevard, Los Angeles, California 90026-3229 ph: 213.484.9800 www.britespotechopark.com Parking lot attached - woot woot!
Adorable Logo!
Alexander's Brite Spot is a seriously hip(ster) diner. We love the ambience, amber lighting, old wood paneling like your 70's basement, cozy burnt-umber booths, and a menu that pleaseth both the carnivorous and veggie tongue alike. They're open 7am-4am, which is how we likes it, seeing as 99% of our visits occur after midnight and about 3 alcoholic drinks. The crowd can be a bit precious, and the staff often times a little too aloof, but nothing could deter our affections for this joint (which also happens to be walking-distance from home).
Cute Sign, eh?
The menu is your usual diner fare, with comfort food abounding and a great breakfast menu that they serve all day and all night. And pretty much everything can be made into a meat-free delight - even the chicken fried steak, meatloaf, ribs and (you guessed it) sausage gravy. I always get the veggie biscuits and gravy with 2 eggs over-medium, which I then pile on top of my plate o' fantastical greatness. All this costs $3.25 -can you dig it?
Our friend Mike loves the coffee here. So much so that he goes almost every free day he has for some. On the beverage tip, they serve nice big glasses of water and soda, which as any die-hard diet coke connoisseur such as myself will tell you, is a highly underrated benefit. Free refills, folks, and that always brings a smile, doesn't it?
I loves me some Diet Coke!
The biscuits are great. Perfectly layered and buttery, they don't suck up too much gravy but hold their own while the gravy lovingly nestles into the nooks. Speaking of gravy, has there ever been a wonder like this delight? Not at all pasty, the gravy is smooth and mild (and dare I say, velvety?), accented perfectly by the bits of faux (or real) sausage crumbles that are plentifully scattered throughout. With the topping of some perfectly over-medium eggs, creamy yolk spilling into the gravy to add a richness unlike any other, the textures blend like a symphony of brunchiness. I usually ask for a little extra gravy on the side, because sometimes they're a bit skimpy on the pour, but they never upcharge for it or give me static. Truly a breakfast of champs.
Oh so incredibly good.
In my experience (and by me, I mean Hunter), I’m a guy who likes variety and likes to switch it up as much as possible. I don’t want to take any wind out of Dana’s vegetarian sails but Brite Spot definitely does some things better than others. The test of any diner, no matter how hip or authentic, is “Will I always get good breakfast food?” - and have no fear my friends, Bright Spot passes with flying colors. In their other departments it is a little hit or miss. Nothing has ever been “straight up send this back bad,” but when I ordered the Cuban Sandwich it was very dry and I spent much of my meal wishing I had ordered something else. The burger I had during our last trip was pretty good. This is definitely not a burger destination for the enthusiast, but if you are in your seat and want a burger – then go ahead you'll be fine. However, they did overcook mine, and they flavor the meat with some spices that made my burger kind of reminiscent of meatloaf. (I am still trying to figure out if that was a good thing or a bad thing.) The fries are often a touch limp but that said, not one has ever survived an encounter with Tipsy 2am Hunter (although I did think about leaving one on the plate to tell his friends about me). If you want a winning meat-oriented dish I recommend the Monte Cristo: They plop a scoop of cranberry sauce on top of your open-faced turkey, ham, melted cheese on French toast sandwich. And everyone knows that if there was a love contest of meats and condiments, Turkey and Cranberry sauce would make all the other lovers cry and wish they had true love. Over and out.
Bugerrrrrific!
Head on down to the Brite Spot for a great feast at any time of day. Word to the wise: if you've been imbibing into the wee hours, this place will cure what ails ya on the cheap.
Happy Happy Happy!
Brite Spot, 1918 West Sunset Boulevard, Los Angeles, California 90026-3229 ph: 213.484.9800 www.britespotechopark.com Parking lot attached - woot woot!
Adorable Logo!
Fish tacos! (a mexican themed entry)
Hola! When we moved here, 6 months ago, we spent a week with nothing in our house except an air mattress, a puppy, a laptop, and 3 refrigerators (don't ask). Naturally, we couldn't cook and were muy excited to find some neighborhood grub to try out. We had noticed a little taco stand nearby called "El 7 Mares Tacos" but, being new to L.A. we were a little sketched out by the grimey looking stand in a parking lot (we now know better than such snobbery). Our curiosity was piqued when the constant customer traffic could not be denied, and then when we saw the low low low prices we really had to try this place.
The Taco Stand
Technically, the stand is an offshoot of the restaurant next door, which is a Mexican seafood place. We ate there once, and..... let's just say, unless you are a fan of your imitation crab being fried still in the wrapper, once was enough. Just trust us, the shanty to the left is the way to go! Since it is a taco stand, it is open-air dining, but there's a shelter overhead which helps on sunny or slightly rainy days. They recently upgraded to metal tables and chairs from the grocery-store plastic patio variety, which while quaint, were just a touch long-in-the-tooth. They also recently got a fancypants new menu sign. With these changes, however, came a slight rise in the food costs. So, while its still a total steal, its not quite the bargain of yore. But seriously, its still super cheap0. Being right on Sunset makes for some good people watching, and most days you're lucky enough to glimpse the famed "Silverlake walking man" on his way by.
Schnazzy Signage
Onto the food. We always get 1 fish taco ($2.29) and 1 shrimp taco ($3.29) each. Excelente. We've also dabbled in the shrimp ceviche tostada, but more on that in uno moment0. In true fish taco style, they're served with 2 tortillas, plenty-o' fried fish or shrimp, cabbage, tomatoes, hot sauce, and crema fresca. The great thing about the doubled-up tortilla action is that you can separate them, split the filling, and voila! (errr... Arriba!) 2 tacos for the price of 1! Lately, we've found the fish tacos a bit superior to the shrimp, but I always like to have a little of both anyway. The tortillas are not too corny and nice and fresh. The fish/shrimp are great quality, VERY fresh and clean tasting (except of course for the too-delicious moist fryness that clings to them, which I believe I can still classify as clean-tasting as far as fried food goes), and the toppings a crunchy, spicy and perfect accompaniment. Hunter here always asks for a side of red sauce, which is very fiery and slightly smoky (we suspect chipotles are involved) which, if used cautiously, imparts a ridiculous deliciousness.
The shrimp ceviche tostada is bueno, because the shrimp are so high quality, and their citrusy-cure works perfectly in terms of the limey taste it imparts and the texture the shrimp are left with. But the problems with it are two-fold: 1) The weight and moisture of the ceviche causes the once-crispy tostada to melt and break, and 2) Its kind of a one-note dish, so its best to split with someone. You know, the kind of thing you want a few bites of but then you sort of got the idea. My point is this: if you're craving ceviche, go for it. But if its a toss-up between this and the tacos, you best know to order the tacos, my friend.
For drinks, we recommend the Orange Bang. This is a frothy, creamy orange drink that is only sold in restaurants. It's the only orange drink with a head, and my oh my its just delicioso.
Cutest. Logo. Ever.
Make sure to pick up some handi-wipes at the counter (you'll need them), and if they're available, a free sucker. The pink ones are the best - a tropical passionfruit-y flavor that compliments the citrusness of the whole meal as a perfect light dessert. Mucho bueno!
Fun Anecdote: We ran into the band OK Go here one day. Hunter got a plate signed for his bro (a big fan, like us) and the dudes were too nice. Holla!
So....For a fun fiesta, siesta or munch-festa - head to El 7 Mares Taco Stand. Warning, this food is extremely craveable, so be prepared to enter into a torrid and mouth-watering affair.... Buenos Tardes!
El 7 Mares: 3131 Sunset Blvd. Los Angeles CA 90026, http://www.el7mares.com/ (yep, they're a chain with locations in Whittier, Boyle Heights, and Lincoln Heights also, but I can't vouch for any other but my local amor). Parking lot in rear - yay!
The Taco Stand
Technically, the stand is an offshoot of the restaurant next door, which is a Mexican seafood place. We ate there once, and..... let's just say, unless you are a fan of your imitation crab being fried still in the wrapper, once was enough. Just trust us, the shanty to the left is the way to go! Since it is a taco stand, it is open-air dining, but there's a shelter overhead which helps on sunny or slightly rainy days. They recently upgraded to metal tables and chairs from the grocery-store plastic patio variety, which while quaint, were just a touch long-in-the-tooth. They also recently got a fancypants new menu sign. With these changes, however, came a slight rise in the food costs. So, while its still a total steal, its not quite the bargain of yore. But seriously, its still super cheap0. Being right on Sunset makes for some good people watching, and most days you're lucky enough to glimpse the famed "Silverlake walking man" on his way by.
Schnazzy Signage
Onto the food. We always get 1 fish taco ($2.29) and 1 shrimp taco ($3.29) each. Excelente. We've also dabbled in the shrimp ceviche tostada, but more on that in uno moment0. In true fish taco style, they're served with 2 tortillas, plenty-o' fried fish or shrimp, cabbage, tomatoes, hot sauce, and crema fresca. The great thing about the doubled-up tortilla action is that you can separate them, split the filling, and voila! (errr... Arriba!) 2 tacos for the price of 1! Lately, we've found the fish tacos a bit superior to the shrimp, but I always like to have a little of both anyway. The tortillas are not too corny and nice and fresh. The fish/shrimp are great quality, VERY fresh and clean tasting (except of course for the too-delicious moist fryness that clings to them, which I believe I can still classify as clean-tasting as far as fried food goes), and the toppings a crunchy, spicy and perfect accompaniment. Hunter here always asks for a side of red sauce, which is very fiery and slightly smoky (we suspect chipotles are involved) which, if used cautiously, imparts a ridiculous deliciousness.
 |  |
| Feast a la Fish | Da pimps of shrimps |
The shrimp ceviche tostada is bueno, because the shrimp are so high quality, and their citrusy-cure works perfectly in terms of the limey taste it imparts and the texture the shrimp are left with. But the problems with it are two-fold: 1) The weight and moisture of the ceviche causes the once-crispy tostada to melt and break, and 2) Its kind of a one-note dish, so its best to split with someone. You know, the kind of thing you want a few bites of but then you sort of got the idea. My point is this: if you're craving ceviche, go for it. But if its a toss-up between this and the tacos, you best know to order the tacos, my friend.
For drinks, we recommend the Orange Bang. This is a frothy, creamy orange drink that is only sold in restaurants. It's the only orange drink with a head, and my oh my its just delicioso.
Cutest. Logo. Ever.
Make sure to pick up some handi-wipes at the counter (you'll need them), and if they're available, a free sucker. The pink ones are the best - a tropical passionfruit-y flavor that compliments the citrusness of the whole meal as a perfect light dessert. Mucho bueno!
Fun Anecdote: We ran into the band OK Go here one day. Hunter got a plate signed for his bro (a big fan, like us) and the dudes were too nice. Holla!
So....For a fun fiesta, siesta or munch-festa - head to El 7 Mares Taco Stand. Warning, this food is extremely craveable, so be prepared to enter into a torrid and mouth-watering affair.... Buenos Tardes!
El 7 Mares: 3131 Sunset Blvd. Los Angeles CA 90026, http://www.el7mares.com/ (yep, they're a chain with locations in Whittier, Boyle Heights, and Lincoln Heights also, but I can't vouch for any other but my local amor). Parking lot in rear - yay!
11 February 2007
Pizza Buona
At first glance, we had assumed that Pizza Buona was an average, lame pizza joint on the corner (the kind where some random guy with no idea how to make a good slice decided it would be smart to open a pizza place, but somehow stays open, selling one pie a month). The facade was a bit on the sketchy side, with grafitti staining the windows. But after driving by it many times we couldn't help but notice that it was always pretty full (the most important indicator of the quality of a local joint), and they have an "A" rating prominently displayed in the window. Being pizza addicts, this was promising enough for us to give it a shot, and brought our friend Mike along for backup.
Good Food, Good Friends. (that's mike on the left. Hi mike!)
First off, they have a cozy (read: tiny) parking lot in the back. Worth mentioning on a busy intersection like Sunset and Alvarado. We started toward the door with skeptical minds, but before we got there, the familiar and mouth-watering smell of pizza hit us hard. It was a promising scent, one that gave us hope that if it smelled good, it might taste good as well. Upon entering, we took in the warm and classic pizza place atmosphere: jukebox, candles on tables, laminated menus, and of course the plastic benches that comprise the booths.
Plastic-y goodnessWe were soon greeted by a very accomodating waiter, whom we later learned was the owner. Mike is our resident wine-afficionado, so we were very pleasantly surprised to discover there was a wine list here. And, not a bad one at that. The greatest part about it was that it ranged from a great $23 bottle of Montepulciano to a $8.60 liter of house wine. Guess what? We got the liter. We choose a Rose, which while being a bit sweet for pizza, still did the trick just fine. Seriously, what could be better than 3 friends getting 2+ glasses of vino for less than $3 per person? That's a steal in any language, Si? 
Don't wine about itWe started with a large house salad for $5.50 - which was very exciting to the 2 vegetarians at the table (Dana & Mike). It was a cold mountain of iceberg lettuce topped with garbanzo beans (love it!), olives and tomatoes. We opted for the house italian dressing on the side, which was a nicely flavored blend. The portion was plenty for 3 people and would do 4 or 5 folks just fine. Begrudgingly, Hunter admits that he thoroughly enjoyed it too.
Le Grande SaladeLet's get down to the point, folks. Pizza. Dana ordered a medium vegetarian (mushroom, onion, green pepper and black olive) with pineapple, hold the cheese please. This was her first time shunning cheese on her pie, in a continued and valiant effort to cut down on the dairy. The boys went for a large, 1/2 green pepper/pineapple, 1/2 mushroom and olive (black, not green). Hunter was willing to refrain from meat, in the interest of variety. The pies were pretty, and nicely sized. At first sight of them, we all internally heaved a sigh of relief, knowing that at the very least, this would be a pleasant experience. The vegetables were plentiful on Dana's, and the cheese was thick, gooey and bespeckled with toppings on the Boys'. What we didn't know was that the pies were a bit wet, soggy, and therefore happy to remain where they lay. Now, we've had plenty of experience with pineapple on our pizza before - but some pizza joints haven't perfected the art of balancing the moisture.... resulting in a soggy-fied and sad crustal situation. However, the flavors were good, the vegetables cooked to a nice bite-tenderness, and the sauce was pretty tasty - which helped make up for it. The boys hoped that the pineapple-less half would be a different story, but sadly, no. The sog was contagious. It seems Pizza Buona suffers from a bad case of chronic soggy crust-itus. An unforgiveable sin. That said, the boys finished and enjoyed their whole pie, and Dana put a too-healthy dent in hers. Maybe the wine was partly to thank, but we'll never admit it.
Overall, the experience was great for these reasons:
1. Cheap Cheap wine.
2. Friendly, comfy atmosphere
3. Ridiculously adorable owner
4. Nice salad
5. A decent pizza is still a pizza at the end of the day, and for that, we are thankful. Although the pizza's texture was a failure, the flavors were yummy, and the rare unsoggy piece of crust was good too.
Our new friend, the owner!At the end of the day, we definitely recommend it for a cheap, local, casual dining-out experience. But the truth is, we'd never order it for delivery. Its just too soggy, and in takeout situations, this often makes for an unholy, inseperable union of crust and cardboard in the pizzabox.
Pizza Buona, 2100 West Sunset Boulevard, Los Angeles, California 90026-3125 ph: 213.413.0800
Open for Lunch and Dinner. Delivery and Take-out.
CASH ONLY!!!!!!
Special thanks to my brother Michael, for helping with the technical end of this highly technical post
Good Food, Good Friends. (that's mike on the left. Hi mike!)
First off, they have a cozy (read: tiny) parking lot in the back. Worth mentioning on a busy intersection like Sunset and Alvarado. We started toward the door with skeptical minds, but before we got there, the familiar and mouth-watering smell of pizza hit us hard. It was a promising scent, one that gave us hope that if it smelled good, it might taste good as well. Upon entering, we took in the warm and classic pizza place atmosphere: jukebox, candles on tables, laminated menus, and of course the plastic benches that comprise the booths.
Plastic-y goodness
Don't wine about it
Le Grande Salade
 |  |
| The Cheeseless Wonder | A Cheesy Delight |
Overall, the experience was great for these reasons:
1. Cheap Cheap wine.
2. Friendly, comfy atmosphere
3. Ridiculously adorable owner
4. Nice salad
5. A decent pizza is still a pizza at the end of the day, and for that, we are thankful. Although the pizza's texture was a failure, the flavors were yummy, and the rare unsoggy piece of crust was good too.
Our new friend, the owner!
Pizza Buona, 2100 West Sunset Boulevard, Los Angeles, California 90026-3125 ph: 213.413.0800
Open for Lunch and Dinner. Delivery and Take-out.
CASH ONLY!!!!!!
Special thanks to my brother Michael, for helping with the technical end of this highly technical post
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