tag:blogger.com,1999:blog-358160062024-02-03T09:02:17.041-08:00Little Miss Contrary's Culinary AdventuresLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-35816006.post-39780005243152276642013-11-12T22:44:00.001-08:002013-11-12T22:47:44.072-08:00ink. Mr. Tall and I took a weekend trip to Los Angeles a couple months ago for the Justin Timberlake and Jay-Z concert at the Rose Bowl in Pasadena. While in LA, we tried a few new spots, including Michael Volttagio's <a href="http://mvink.com/">ink.</a> I am an unabashedly big fan of Top Chef, so I was really looking forward to trying the sixth season winner's restaurant. Mr. Tall made an online reservation, which they accept 14 days in advance and easy enough to do--just make sure you do make it 2 weeks in advance because they get booked quickly.<br />
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ink. offers small dishes--good for sharing--and the menu changes regularly and has about 20+ items at any given night (from $10 to $30 each). Mr. Tall and I ordered quite a few dishes, so let's get to them!<br />
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Corn, housemade "Doritos," nori and green onion. Definitely a unique way to start our meal; the corn porridge was sweet (seasonal at the time), and the "Doritos" were were unlike tortilla chip--they were more airy and more like really thin chicharrones. Not my favorite dish of the evening but interesting and playful. </div>
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La Quercia Berkshire ham (reminiscent of proscuitto), beets (paper-thin slices), yogurt (underneath the sheets of beets), and nutmeg oil. This dish was a little odd looking, but I enjoyed the combination of beets and yogurt. However, those ingredients did not seem to belong on the same plate as the Berkshire ham, which was great on its own. <br />
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Lollipop kale, creme fraiche, togarashi, topped with crispy pig ears. The dish arrived with the kale and creme fraiche on the bottom, and fresh kale juice poured on top of the mixture table-side. I love kale as much as the next LA hipster, but the kale juice overwhelmed all the other flavors, and made the whole thing taste too green and grassy. But those pig ears were <i>good. </i>Perfectly crispy fried goodness. I would snack of them anytime. </div>
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The most surprising (in a good way) dish of the night were these egg yolk "gnocchi" with mushroom brown butter, and hen of the woods mushroom (and the tiniest croutons in the world). The "gnocchi" were simply made from egg yolks and nothing else. I generally dislike egg yolks (I know, I'm weird), but I would happily eat these "gnocchi" again. The impressive technique and earthy flavors of this dish won me over.<br />
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It seems like the "it" ingredient on menus this year is octopus. ink. serves their charred-grilled with ink shells, young fennel, and pimenton. I liked this dish; I really wanted to love it, but I thought the flavors and seasonings were too muted for my taste. Still, one of the better plates of the night.<br />
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Mr. Tall and I decided to order one last savory dish of beef tartare with hearts of palm, sea bean chimichurri, horseradish, and rye chips. Gorgeous presentation--the picture from my iPhone does not do it justice--and the tartare had a great texture. Much like their other dishes, the flavors seemed subdued, and all I remembered tasting were the rye chips.<br />
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The best dish, by far, was the dessert! Mountain yam ice cream, caramelized white chocolate, popcorn, and coconut. The ice cream and caramelized white chocolate were a revelation. I had no idea what mountain yam is supposed to taste like, but it reminded me of a very mild sweet potato. The ice cream was super smooth and creamy but not too sweet, and the caramelized white chocolate should be the only way to eat white chocolate. The "popcorn," a cross between a meringue and a biscotti, added just the right amount of crunch. The dish was as beautiful to eat as it was to look at, but definitely not too pretty to eat! </div>
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The restaurant was very spacious and had minimalist, natural decor. The service was attentive and pleasant. Unfortunately, Michael Voltaggio was not in the kitchen that evening, so I did not get to see him in all his tattooed glory. Valet parking is available, but Mr. Tall and I were able to find street parking about a block away. Overall, ink. was worth trying with a group of friends for a more special occasion. The restaurant is reflective of Chef Voltaggio's impeccable technique and gastromic vision, but the food just did not live up to the hype and my expectations. (ink.'s sister sandwich shop ink.sack is right next door, and it is definitely a more affordable and delicious option.) We did have a fun celebrity sighting: Johnny Galecki (aka Leonard Hofstadter from The Big Bang Theory) was dining with his girlfriend and friends. More culinary adventures in LA and San Diego to come!</div>
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LMC</div>
<br />Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com0tag:blogger.com,1999:blog-35816006.post-7104348701154957642013-03-31T17:18:00.002-07:002013-03-31T17:20:47.342-07:00Nine-Ten Is Almost a Perfect TenA year ago, I married my best friend, foodie companion Mr. Tall, and we spent our mini-moon at the historic <a href="http://www.thegrandecolonial.com/">Grande Colonial</a> (which has its centennial this year) in La Jolla. Not only did we enjoy our stay at the Grande Colonial, we delighted our taste buds at <a href="http://www.nine-ten.com/home.php">Nine-Ten</a>. So, naturally, we returned to Nine-Ten to celebrate our one-year anniversary. Their $55 three-course menu is a great deal, where you can choose any starter, entree, and dessert/cheese course on their menu. They also have $80 five-course tasting menu, but Mr. Tall was a little hesitant of what the chef may offer so we went with selecting our three courses (wine pairings are available as well).<br />
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We started off with an amuse bouche (on the house!) of compressed asparagus with hollandaise and topped with salmon roe. Mr. Tall <i>hates </i>asparagus and is not a big fan of any raw fish product. So, I applauded him for trying this amuse bouche! The asparagus was mild in flavor but retained a nice crisp texture, and the roe gave a salty, oceany bite to kick start your appetite. </div>
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Mr. Tall is not a wine drinker, so he ordered his favorite brew, Anchor Steam. I opted for a glass of rosé champagne to go with our meal and toast to our first anniversary.<br />
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For his starter, Mr. Tall selected the famed Jamaican jerk pork belly, served with baby carrots, swiss chard, plantains, black-eyed peas, spicy jellies & sweet potato puree. The pork belly was cooked to soft perfection and flavored with jerk seasoning, which was not spicy but had good heat.<br />
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At our server's recommendation, I started with the hamachi sashimi, served with marinated baby shiitake mushrooms and scallion vinaigrette. Simple and beautiful dish. I would not have never thought to pair sashimi with marinated mushrooms, but the umami elevated the fresh hamachi. My only minor wish is that there was something crunchy on the plate as the textures of the sashimi and the mushrooms were nearly identical.<br />
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Mr. Tall's entree was the Maple Leaf duck breast served with parsnips, chayote squash, duck confit “flauta”, pickled carrots, cashew mole. Cooked to medium perfection with Mexican spices, Mr. Tall really enjoyed this dish.<br />
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I almost always steer toward seafood dishes when we eat out, but the roasted Colorado lamb loin sounded too good for me to pass up. Served with purple brussels sprouts, maitake mushrooms, cardoons (this was new vegetable to me and tasted like a cross between artichoke and daikon), asparagus, nettle, and lamb sauce, the lamb was cooked perfectly, reminiscent of very lean beef or venison but not gamey at all; and the lamb sauce was very savory, a little sweet, a little amazing. It definitely satisfied my carnivorous craving.<br />
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When we first visited Nine-Ten, Mr. Tall and I had the <i>best, </i>most amazing dessert (dark chocolate cream with cocoa nibs blondie, bruleed banana, creme fraiche ice cream, and peanut brittle crumbs) we have ever tasted. So, our expectations were especially elevated for the dessert course. Although the pastry chef has changed since our last visit, we were satisfied with the beautiful dessert offerings. Mr. Tall opted for the chocolate mousse with apricot jam, apricot yogurt, and apricot sorbet. Who knew chocolate and apricot go so well together? The mousse had the perfect texture, not too light and not too dense, and the plate was like a work of art.<br />
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Although it is still very early in the season for strawberries, my dessert course of strawberry verrine with elderflower gelee, lemon panna cotta, and meringue, was the perfect welcome for spring. The dessert was light, not too sweet, and all the other elements wonderfully highlighted the strawberries. And just when Mr. Tall and I thought the meal had concluded, the house served us 2 little bites of passion fruit-strawberry gelee candy. A little sweet end to a fantastic anniversary dinner.<br />
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Although the atmosphere at Nine-Ten is casual (no jacket, no problem; children welcome), the service is attentive, and the food is beautifully presented with seasonal ingredients, (seemingly) simple preparations, and artful plating. If you have never been to Nine-Ten, their three-course of $55 is definitely money well spent, and a nice location in downtown La Jolla for a special occasion or just date night.<br />
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Enjoy,<br />
LMCLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com3tag:blogger.com,1999:blog-35816006.post-51282879851104829972012-10-22T23:12:00.000-07:002012-10-22T23:12:07.076-07:00Taste of North Park 2012Mr. Tall and I were so excited and optimistic about our ability to eat and drink at Taste of North Park. Oh yeah, we could totally hit up all fifty-something restaurants, bars, and shops. Boy, did we overestimate our stomachs. This year was the 4th annual Taste of North Park, which is an event where you can sample food, wine, and beer at the numerous restaurants, and sip (a copious amount) craft beer and microbrews while perusing through the shops in the San Diego neighborhood of North Park.<br />
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Mr. Tall and I worked our way from Sea Rocket Bistro, down on 30th Street, and through University Avenue. Here are photos of a <i>fraction</i> of the food and drinks that we consumed.<br />
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First top: <a href="http://www.searocketbistro.com/">Sea Rocket Bistro</a>'s mussels in creamy Ballast Point beer broth and bacon. I love mussels, but am partial to a tomato-based, not cream, broth. So, this was not my favorite version, although the mussels were plump and fresh. The last time Mr. Tall and I stepped into that space was when it used to be The Linkery, which was a long time ago. The restaurant had minimal decor and not much of an ambiance, but I would like to check out their $1 raw oysters every Tuesday night one of these days.<br />
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After Sea Rocket Bistro, we made a couple of stops, including at <a href="http://www.zenseisushi.com/">Zensei Sushi</a>, where I was pleasantly surprised by a tasty vegan roll, and <a href="http://thesmokinggoatrestaurant.com/">The Smoking Goat</a>, where we had shots of watermelon-tomato gazpacho and crispy croutons (which was delicious, although I was hoping they would bust out their duck-fat fries ...). Our next stop was <a href="http://mosaicwinebar.com/">Mosaic Wine Bar</a>, which is in a huge, 2-level space. The top level is a small, gallery area, and downstairs is a wine bar and shop. They were not only serving blanco and rojo sangria, but also offered flatbread pizzas. The pizzas were good, but nothing to write home about. However, the white sangria was refreshingly tasty--the perfect drink for a warm summer, er, fall day.<br />
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Mr. Tall and I made our way through several spots that had forgettable samples: <a href="http://leftyspizza.com/">Lefty's Chicago Pizzeria</a> (we love Lefty's, but they chose to serve 2 terrible pasta dishes and a vegan pizza aka pizza sans cheese), <a href="http://www.eddiesphilly.com/">Eddie's</a> (decent philly cheesesteaks, but I have had better), and <a href="http://paesanoofnorthpark.com/">Paesano's Fine Italian Food</a> (an old-school, Italian-American spot, but their lasagna was not very good). We walked over to the busier part of 30th Street, and sampled some "loaded" tater tots at <a href="http://www.truenorthtavern.com/">True North Tavern</a> (not very good) and fried green tomatoes at <a href="http://www.urbansolace.net/">Urban Solace</a>. I was super excited to try fried green tomatoes, especially because they were frying them to order--which is an impressive feat! However, I was just not a big fan, perhaps I just don't really like green tomatoes. Urban Solace is a hit or miss for us, so it remains to be seen if we'll ever go back there again.<br />
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Oh, and someone brought their pygmy goat--it was so adorable! Here is the owner is feeding it some sort of pet food. I think I may have to convince Mr. Tall to get us one as a pet. Apparently, pygmy goats make great pets (if you have a lot of space), and you can even milk them.<br />
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Not surprising there were 2 versions of ceviche. The first was fish ceviche with bacon at <a href="http://eltakeiteasy.com/">El Take It Easy</a>; flavorful, but the ceviche was chopped so finely to a point of mush and their presentation was not very appetizing (they were scooping the ceviche out of a bucket on to a chip). Mr. Tall and I have been to El Take It Easy once and enjoyed the food, so it was disappointing to see that they didn't seem to try very hard or care very much about promoting their restaurant. We had a better version at <a href="http://www.elcomalsd.com/">El Comal</a>, which had a variety of seafood, corn, red onion, and olives. I think Mr. Tall tried a gordita con pollo, which was average. We would like to return to El Comal to try their regular menu offerings because we are always looking for a new, good Mexican restaurant.<br />
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At almost every participating shop, you could sample a full cocktail-size glass of beer. Toward the end of our stroll, I was so stuffed with food and beer that I almost couldn't eat or drink any more. So, at Home Mercantile, I asked them for just half a cup of Green Flash Oktoberfest beer. We also sampled beers from Stone Brewery and the Lost Abbey among many others. I'm more of a wine gal, but Mr. Tall prefers beer, so he was happy to have tried a variety of local brews. </div>
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There were a couple of pizza spots along Taste of North Park, including Lefty's, <a href="http://urbnnorthpark.com/">URBN Coal Fired Pizza</a>, and <a href="http://www.sicilianthingpizza.com/">Sicilian Thing Pizza</a>. Unfortunately, Lefty's and URBN left a lot to be desired; URBN didn't even serve pizza! But we were so happy to have finally tried Sicilian Thing Pizza because it was seriously good! Mr. Tall and I usually pick up a whole pie from Pizzeria Luigi's, but we have since converted to Sicilian Thing. They had samples for thick-crust, Sicilian-style pizza and thin-crust pizza. Both were delicious as they were made from the same, amazing dough. We already went back last week and got a Sicilian square, thick-crust pizza. Total carb heaven. </div>
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Mr. Tall and I also checked out <a href="http://www.caffecalabria.com/">Caffe Calabria</a>. Their concept is a bit confusing; it's a coffee and espresso bar, which also serves Neopolitan-style pizza. The common thread is that they both have Italian roots, and they do them really well at Caffe Calabria. They generously offered a choice of a small coffee/espresso drink <i>and </i>a buffet of pizzas! I had a latte flavored with cinnamon and honey, which was delicious. If I lived in North Park and drink coffee and espresso on a regular basis, Caffe Calabria would be my spot. They're not messing around with their pizzas either; they are made in a genuine, Italian wood-fire oven. Great crust, simple sauce, minimal toppings. Considering Mr. Tall's favorite food is pizza, we will definitely go back to Caffe Calabria to enjoy more of their Neopolitan pizza. </div>
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Our last top on Taste of North Park was <a href="http://heavensentdesserts.com/">Heaven Sent Desserts</a>, where they were giving out slices of red velvet cake with cream cheese frosting to everyone as the event was coming to a close. I had been to Heaven Sent several years ago and was not impressed. I think they have since changed their pastry chef, and this red velvet cake was quite delicious. Mr. Tall and I were so full at this point, after walking around, eating, and drinking for 4 hours, that it was a bit difficult to enjoy this last bit of dessert.<br />
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Overall, Taste of North Park was a fun and unique experience--and totally worth $30! We only managed to try about half of the fifty-something restaurants and shops, but loved discovering the neighborhood. We'll have to work up our appetite for next year!<br />
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Enjoy,<br />
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LMCLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-66755759685890547162012-08-08T23:17:00.001-07:002012-08-08T23:18:04.241-07:00No Bones to Pick with HerringboneIf you watch Top Chef and live in San Diego, then you are likely familiar with the name Brian Malarkey. In the span of 2 years, he has opened an impressive five restaurants in San Diego. I have to give Chef Marlarkey and his partner credit for the clever names based on different material--Searsucker, Herringbone, Burlap, Gingham, and Gabardine. I have tried <a href="http://www.searsucker.com/">Searsucker</a> on 2 occasions and am not a fan of the restaurant--the food was subpar, and the ambiance was very "sceney." (You can find my review, as P.K., of Searsucker on <a href="http://www.yelp.com/biz/searsucker-san-diego#hrid:Otw3mT59K12Z_zxQW-RNew/src:self">Yelp</a> back on April 19, 2012.) So, when Mr. Tall took me out to <a href="http://www.herringboneeats.com/">Herringbone</a>, I was a bit skeptical but had an open mind (and an empty stomach, as they would say on Iron Chef America ...).<br />
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Located in a converted warehouse in La Jolla, Herringbone looks nondescript from the outside. But, of course, the interior and decor were thoughtfully hip with nods to the ocean (many artistic interpretations and uses of blow fish) and four olive trees among the dining tables (I guess, that's the "field" portion in their "Fish Meats Field" motto). The open kitchen is enclosed in glass windows; unfortunately, it is not as easy to admire the work of the kitchen staff as the kitchen is slightly elevated from the dining room. The ambiance was casual and lively. The front bar was bit loud, but the dining room area was not loud at all--Mr. Tall and I were able to comfortably converse throughout dinner without having to yell and huh at each other.<br />
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Along with the olives and almonds "compliments of Chef Amanda" (you may remember her from season 7 of <a href="http://www.bravotv.com/top-chef/bio/amanda-baumgarten">Top Chef</a>), I ordered a glass of Albarino and Mr. Tall got a Trumer Pilsner, served in a really interesting, cylindrical beer glass. They also have a nice selection of intriguing cocktails (which I may have to try on our next visit). Our nice waiter suggested that the chef intends for the menu to be ordered as a 3-course meal of "Cold Fare," "Hot Fare," and "Plates." So, that we did.<br />
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Mr. Tall is not a big fan of most seafood (he only eats fish; no raw fish either), but the seafood-heavy menu at Herringbone still had enough options for pickier eaters. We started off surf-and-turf style from "Cold Fare"--tuna and beef carpaccio, served with pistachio, lemon oil, and a micro salad. The carpaccio was sliced paper-thin, super tender, and tasted mild. The pistachio provided a nice crunch and saltiness; the lemon oil and micro salad added a much needed acidity and pepperiness to the dish.<br />
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We followed up with a smoked trout dip and toasts. The menu only says smoked trout and toasts, but luckily our waiter clarified that the smoked trout is in a hot, cheesy dip and made sure that we were okay with the dish before taking our order. We decided to go for it, and we were glad that we did. The unusual and surprising combination of smoked fish and cheese totally works! There was a lot of acidity in the dish, which I think helped to make the flavors really stand out.<br />
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Our waiter said that they are "known" (not sure how you're "known" for a dish when you have only been opened for 2 months, but I'll run with it) for their Day Boat Alaskan halibut dish, and also suggested the whole roasted Tai snapper. I was not feeling those dishes, so I went for my go-to dish of seafood stew with mussels, fish (I think it may have been sea bass), fennel, tomato, and harissa aioli--and, of course some toasted bread to sop up the juices. The seafood stew did not disappoint. There was a lot of fresh, plump seafood (the shrimp were huge!), and I love the addition of fennel. I was expecting a real kick from the harissa aioli, but it tasted more like a plain aioli, which was still flavorful.<br />
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Mr. Tall went the "meats" route and ordered the braised lamb shank, served with mashed potatoes and baby broccoli. The braising gravy had black olives, orange, and piquillo peppers. Mr. Tall enjoyed this new American dish with great Middle Eastern flavors and very tender lamb.<br />
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Of course, Mr. Tall and I couldn't leave without trying some desserts. The Herringbone sundae (chocolate ice cream, espresso caramel, sea salt blondies, caramelized cocoa nibs, and marshmallow cream) immediately stood out on their dessert menu. It had the best of both sweet and salty; the caramelized nibs added an amazing crunch and deep chocolate flavor; and the espresso caramel was perfect. We loved this dessert!<br />
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Mr. Tall and I really enjoyed our meal and would likely return to Herringbone to try more of their menu offerings. Casual, cool ambiance, solid food, and good service. It may not be our favorite restaurant in San Diego, but it is a place worth checking out if you are near the area and looking for something different than the usual spots on Prospect or in downtown La Jolla. Mr. Tall and I will probably check out <a href="http://www.gabardineeats.com/">Gabardine</a> in Point Loma in the near future, and will definitely blog about it! Eat well and until next time!<br />
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Enjoy,<br />
LMCLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com3tag:blogger.com,1999:blog-35816006.post-29929724530306100382012-08-05T22:51:00.000-07:002013-04-03T22:52:10.647-07:00LMC Eats LA: Pizzeria MozzaMr. Tall's favorite food, without a question, is pizza. So, naturally, I wanted to take him to a <i>really </i> good pizza place for his birthday. Two years ago I had attempted to make a reservation for us at <a href="http://www.pizzeriamozza.com/LA/home.cfm">Pizzeria Mozza</a> in Los Angeles about 2 weeks in advance, and they were all booked up for a dinner on Saturday night. For Mr. Tall's birthday this past year, I knew I had to call 3 weeks before the dinner date (that's the earliest they accept reservations in advance), and managed to snag a reservation early on a Saturday evening for a party of five.<br />
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We started the meal off with the incredibly simple but fantastic Proscuitto di Parma and bufala mozzarella. Pizzeria Mozza makes sausages, cures their salumi, and makes their mozzarella in-house, so you know they are not messing around.<br />
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We also shared a tricolore insalate with Parmigiano Reggiano and anchovy dressing. I love anchovy, so this salad was a winner for me.<br />
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The birthday boy is serious about his pizza and salumi, so naturally he went with the bacon, salami, fennel sausage, and guanciale (what I call the "meat lover") pizza. He really enjoyed the pizza, and said that it was the best pizza he had ever had. <br />
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On the other hand, I went with the classic Margherita with mozzarella, tomato, and basil, which was simply delicious.<br />
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My sister ordered the fennel sausage pizza with panna, red onion, and scallions.<br />
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Another pizza we ordered was one with cherry tomatoes, anchovies, olives, and chiles.<br />
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The pizza dough is obviously the star--it had the perfect chew, crisp, and char (yup, the three C's of good pizza). But the toppings were not to be outdone; the ingredients had a great artisan quality and were thoughtfully prepared on each pizza.<br />
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The most surprising part of the meal were the desserts. Holy moly, some of the best desserts we have ever had. I only found out after the fact that Nancy Silverton was the James Beard Foundation's Pastry Chef of the Year in 1990, and it all made sense.<br />
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One of the two desserts we ordered was caramel copetta topped with with 2 generous scoops of caramel ice cream, marshmallow sauce, and Spanish peanuts. This dessert was amazing--the combination of sweet, creamy, crunch, and a little salty was perfection. Seriously, one of the best desserts I have ever had.<br />
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Last but not least was the butterscotch budino, sprinkled with some sea salt (a necessity in my opinion) and served with rosemary and pine nut cookies. I love, love me some butterscotch budino (or pot de creme)--if it's on a menu, you can bet that I will order it. This budino was divine, even the cookies on the side were the perfect, crunchy, salty addition to the sweet and creamy pudding.<br />
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Pizzeria Mozza did not disappoint, and lived up to our high expectations when it came to the names of Nancy Silverton and Mario Batali. If you are a pizza lover, you must check out Pizzeria Mozza--and save room for dessert! Reservations are had to come by, but it is worth the hassle and wait. Unfortunately for us, Pizzeria Mozza is in LA, but we have happily discovered <a href="http://www.blueribbonpizzeria.com/">Blue Ribbon Artisan Pizzeria</a> in Encinitas. Mr. Tall has already requested that Blue Ribbon be the destination for his next birthday dinner. Eat well and until next time!<br />
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Enjoy,<br />
LMCLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com3tag:blogger.com,1999:blog-35816006.post-49611573044157317112012-06-05T22:49:00.004-07:002012-06-05T22:50:27.913-07:00Sweet Start to Our Married Life!One of my favorite aspects of planning our wedding was choosing the desserts! I knew that I did not want a giant wedding cake and definitely wanted cupcakes and French macarons. (Again, photos courtesy of our amazing photographer Aaron Huniu at <a href="http://www.aaronhuniuphotography.com/">Aaron Huniu Photography</a>). Here is a shot of our dessert table!<br />
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We found a wonderful local bakery called <a href="http://www.sumisoven.com/">Sumi's Oven</a>. Her bakery is located in a somewhat random business park; but I think because her bakery is located in a non-traditional location, she is able to keep her prices reasonable given the great quality of her cakes. Our 2-tier wedding cake consists of a marble cake with raspberry filling layer and a hazelnut chocolate layer with simple whipped cream. We didn't get to have any of the marble/raspberry layer (I mean, we already tried it at the cake tasting), but we had some of the hazelnut chocolate layer, which was so delicious! We have half of the hazelnut chocolate layer in our freezer that we are planning to bust out at our 6-month anniversary (not sure if the cake would still taste good if we wait for our 1-year anniversary ...). We also order mini vanilla, lemon, and red velvet cupcakes, which flew off the tier like hot cakes!<br />
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The next item on our dessert table are macarons! I have had some amazing macarons from Bouchon, Bottega Louie, and Miette, but I realized that finding good ones in San Diego may be a challenge. Fortunately, a friend of mine introduced me to Heidi at <a href="http://triplecreambakery.com/">Triple Cream Bakery</a>. We had strawberry macarons with strawberry buttercream filling, lemon with lemon buttercream filling, key lime with dulce de leche filling, and chocolate with chocolate hazelnut filling. We were so happy that we were able to find delicious macarons for our wedding!<br />
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Last but not least, I surprised Mr. Tall with a groom's cake from my friend Janelle's <a href="http://www.silvercupbakery.com/">Silver Cup Bakery</a>. Mr. Tall is a HUGE San Francisco Giants fan, so the design was an obvious choice. The cake is a chocolate cake with chocolate malt filling and cream cheese frosting. Mr. Tall loved the cake and it was delicious!<br />
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Mr. Tall and I would highly recommend all of the bakeries that we worked with for our wedding--or any special occasion! Our wedding was such a fun fiesta, and we would love to do it all over again especially taste testing desserts. Eat well and until next time! <br />
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Enjoy,<br />
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LMC<br />
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Coming up: LMC's culinary adventures in Los Angeles (Pizzeria Mozza!) and some of our new favorite spots in San Diego.<br />
<br />Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com0tag:blogger.com,1999:blog-35816006.post-8273567530810007932012-04-29T22:29:00.001-07:002012-04-29T22:35:46.001-07:00New (Blog) Look, Newly WedHello, everyone! I realize it has been forever, but I am determined to not abandon this blog of mine. I have been quite active on Yelp and Instagram, so I thought I should show some love in the blogosphere as well. I cleaned the blog up a bit and chose a new, simple design for a fresh look. Also, Mr. Tall and I recently got married, so yay! We had an amazing time, which could not have happened had it not been for our vendors. A big part of our wedding was the food, of course. The <a href="http://www.darlingtonhouse.com/">Darlington House</a> in La Jolla was our lovely venue, and we were required to choose from a list of caterers. Out of the long list, we enlisted <a href="http://www.cateringspecialist.com/">Culinary Concepts</a> to provide the food for our wedding. We contacted 2 other catering companies, and had tastings with CC and another company, but CC won us over with their food and presentation. With the modern Mexican fiesta theme in mind, the folks at CC created the perfect menu for us. (Photos courtesy of our amazing photographer Aaron Huniu at <a href="http://www.aaronhuniuphotography.com/">Aaron Huniu Photography</a>.)<br />
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One of our appetizers for cocktail hour were the <i>pernil arepas</i>, which are Columbian cornmeal cakes topped with braised pork. Our guests' favorite was probably the <i>inside-out nacho</i>, which is especially a scoop of fresh guacamole rolled in crush tortilla chips and panko breadcrumbs, deep fried, and served with chipotle creme and roasted tomato salsa. Delicioso!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifdJHqGEhpoKyMX8QHXfmDJW2NDuhiD-5MHJcsiALnjRY6YdrIP4mznvIVvljWG-iMcCah6uwNUtgVKoT0VsxE-NOxgjTy_2qyfaQZtrhKMdYhMN1f_HYVsBcGwSsNUDAlhHbrQ/s1600/Ornelas_2065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifdJHqGEhpoKyMX8QHXfmDJW2NDuhiD-5MHJcsiALnjRY6YdrIP4mznvIVvljWG-iMcCah6uwNUtgVKoT0VsxE-NOxgjTy_2qyfaQZtrhKMdYhMN1f_HYVsBcGwSsNUDAlhHbrQ/s320/Ornelas_2065.jpg" width="213" /></a></div>
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Instead of having the usual sit-down dinner, Mr. Tall and I opted for a plate salad course and 3 food stations of chicken mole, beef short ribs, and street tacos. The stations gave our wedding a less formal ambiance (but a bit more formal and service-oriented than a buffet) and allowed our guests to try more dishes than they would have gotten in a traditional sit-down dinner.<br />
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Everything tasted great, but my personal favorite was probably the <i>short ribs kabik </i>(apparently, a <a href="http://www.rickbayless.com/recipe/view?recipeID=31">Rick Bayless recipe</a>), which are beef short ribs braised with garlic, banana peppers, fire roasted tomatoes, onions, oregano, and achiote, served with arroz blanco. Muy delicioso! If you are looking for a caterer for any event, weddings, birthday parties, etc., we would highly recommend Culinary Concepts--great food, great presentation, and great service!<br />
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Also, another favorite thing from our wedding were our favors, which were from <a href="http://jackiesjams.com/">Jackie's Jams</a>. We wanted something edible for our favors, so naturally our local favorite jam-maker Jackie's Jams came to mind.<br />
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We ordered the 1 1/2 oz. jars of mango raspberry, strawberry rhubarb, mango habanero, and, our all-time favorite, triple berry jam. We taste-tested the jams at their location at the Little Italy Mercato and picked up our order from the Ocean Beach Farmers Market. David from Jackie's Jams was super nice and helpful throughout the ordering and jam-making process. He even provided blank labels to us since we wanted to design and print the labels ourselves--and even threw in a jar of their cherry apple jam on top of our order!<br />
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Our wedding was a fantastic fiesta--totally worth all the stress, time, and effort! But I am glad that everything is back to normal, and we can enjoy our day-to-day lives without having to panic about a wedding detail. Until next time ... not 5 months from now!<br />
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Enjoy,<br />
LMC<br />
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Coming up next: as promised, LMC's Culinary Adventures in Los Angeles (Pizzeria Mozza!) and wedding desserts!Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com3tag:blogger.com,1999:blog-35816006.post-30134282825202474102011-11-06T22:43:00.000-08:002011-11-27T22:19:03.026-08:00SDRW: Café ChloeThis past September was another San Diego Restaurant Week, which is a great opportunity for Mr. Tall and I to try new restaurants. Mr. Tall and I initially wanted to go to <a href="http://www.marketdelmar.com/">Market</a> in Del Mar, but could not get a reservation (a week in advance!). So, our second choice was <a href="http://www.cafechloe.com/">Cafe Chloe</a> in the East Village. This restaurant has been on our radar for a few years, but we just have never made it there until now.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwopvra7j3eZzGSTi19k8hMEokv4T-YDYGqv-IfZkY2hzOFTQrqFuI8NaKG_Y1JqnfFLkvAsPTi01Yhi5U74oMHZxp3wZ_gk2uUeGLV6BeE85psn4RH1Fa8UyFIzv4ne2o0qjhSg/s1600/P1010911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwopvra7j3eZzGSTi19k8hMEokv4T-YDYGqv-IfZkY2hzOFTQrqFuI8NaKG_Y1JqnfFLkvAsPTi01Yhi5U74oMHZxp3wZ_gk2uUeGLV6BeE85psn4RH1Fa8UyFIzv4ne2o0qjhSg/s320/P1010911.JPG" width="320" /></a></div>The ambiance of Cafe Chloe is fantastic--it really captures the look and feel of a chic, Parisian bistro. When we stepped into the restaurant, it was a bit confusing at first because there was no host/hostess; but we were quickly greeted and seated once someone spotted us by the door. The SDRW menu had a nice selection of 3 options to choose from for the appetizer, main, and dessert courses.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIth-Gpp8iAjS0l4qiolbGBY-QkO7pq_DOM1rgpEdnssEznA45M0GcQQ0C90sFlWWBGb5_VuQ-ePATr23O0ay9mqEFZeecvcUnOA6o0KknZeV-HUGECgjAXLngo-cYczG5oRj-g/s1600/P1010903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIth-Gpp8iAjS0l4qiolbGBY-QkO7pq_DOM1rgpEdnssEznA45M0GcQQ0C90sFlWWBGb5_VuQ-ePATr23O0ay9mqEFZeecvcUnOA6o0KknZeV-HUGECgjAXLngo-cYczG5oRj-g/s320/P1010903.JPG" width="320" /></a></div>Mr. Tall started with the classic <i>French Onion Soup</i> served in a darling ramekin. Sweet and savory caramelized onions in a rich broth, topped off with a piece of baguette crouton and cheese--can't go wrong with that.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlj0DXkgknanxPtnZm3zF9-FZeBS770K5uyJP_giAbWwgk4z4fFlowNJZCdF_kFez341FJlUB94bQ-byrj8yYDBsx2TLWx_hTExAx2fB5x0nkeGqDOUONb0btUrOLzhCKbyp56w/s1600/P1010904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlj0DXkgknanxPtnZm3zF9-FZeBS770K5uyJP_giAbWwgk4z4fFlowNJZCdF_kFez341FJlUB94bQ-byrj8yYDBsx2TLWx_hTExAx2fB5x0nkeGqDOUONb0btUrOLzhCKbyp56w/s320/P1010904.JPG" width="320" /></a></div>I started with the <i>Warm Crottin Goat Cheese and Fig Salad</i>, which was simple and delicious. The Crottin goat cheese was coated in breadcrumbs and lightly fried. The warm goat cheese went really well with the perfectly ripe and slightly sweet fig. My only complaint was that I could have used more figs than one sliver of it! Nonetheless, the meal was off to a good start.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrALHuuqNX3eP2MU9XRHjUO75GJaI5RGuBZFiMvWDEAu3cDaxFfpHDLRbCuYNK37UAQJf0INezXv1FXQ8LDSasArrj2uRM2BoKyKMurFr0NSOHCYlX2TNTYw1jsNSf_a0A2NbNQ/s1600/P1010905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrALHuuqNX3eP2MU9XRHjUO75GJaI5RGuBZFiMvWDEAu3cDaxFfpHDLRbCuYNK37UAQJf0INezXv1FXQ8LDSasArrj2uRM2BoKyKMurFr0NSOHCYlX2TNTYw1jsNSf_a0A2NbNQ/s320/P1010905.JPG" width="320" /></a></div>On to the main course: Mr. Tall again went for the classic choice of <i>Steak and Frites</i>. The steak was served with herbes de provence butter, a side of roasted corn and peppers, and, of course, a stack of pomme frites. Mr. Tall thought that the steak was cooked well, but tasted average and underwhelming. Not sure if it was just not the best cut of beef, but the only flavor came from the herbes de provence butter. (Cafe Chloe's website says that they use products from local and sustainable sources, so I do wonder where the beef came from ...)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjs6mJ-BYwvmtf4s6CKDR8_Biw90Slf5dIAlNq4d5JNVEcJDI4Sb9RHseASCbFEeodkOa03AaOZfXSqXsiGY-9eBqS0Y9XvzKg2T6hzhuS_DNwJ9UV5eZe-8uj8oBGyQmBoxRfrg/s1600/P1010906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjs6mJ-BYwvmtf4s6CKDR8_Biw90Slf5dIAlNq4d5JNVEcJDI4Sb9RHseASCbFEeodkOa03AaOZfXSqXsiGY-9eBqS0Y9XvzKg2T6hzhuS_DNwJ9UV5eZe-8uj8oBGyQmBoxRfrg/s320/P1010906.JPG" width="320" /></a></div>I have a soft spot for mussels and seafood stews in general. So, the choice was obvious for me to go with the <i>Mussels Belgique with Pomme Frites</i>. The Belgian-influenced dish was nice, but the cream-based broth was a bit salty and one-note in flavor. Maybe I could have used more white wine or lemon in the sauce. Anyway, I can't hate on the dish though because I pretty much devoured all of the frites.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZV0zAKaAesY_5cMmCLTpdCPV18SCzIpTnnaqo4bJrwab2vtNm_X15cCawG48SD0guIxI2gRvkmEkpnQKATBY3KdNpjJBklBjfzWeXfLJQgiXfYgUBbwgqy2Tp3uxTruHw6t7FXA/s1600/P1010907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZV0zAKaAesY_5cMmCLTpdCPV18SCzIpTnnaqo4bJrwab2vtNm_X15cCawG48SD0guIxI2gRvkmEkpnQKATBY3KdNpjJBklBjfzWeXfLJQgiXfYgUBbwgqy2Tp3uxTruHw6t7FXA/s320/P1010907.JPG" width="320" /></a></div>To end our meal, Mr. Tall went with the Bittersweet Chocolate Pot de Creme served with vanilla bean whipped cream and a brandied cherry. The pot de creme was good, a bit dense, but he enjoyed it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEgXLhBL0JHbRcNemiOq6ubJx7w3grMezLe5v431fEV4mRcAhj47nqyGmD96dT7XeHNY3B7SAJZeigPbYIxOrdBfN-dni8XbLfpds2gdgyvAAIxxdhjovQL0_s2wU1XWT5MNbFA/s1600/P1010908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEgXLhBL0JHbRcNemiOq6ubJx7w3grMezLe5v431fEV4mRcAhj47nqyGmD96dT7XeHNY3B7SAJZeigPbYIxOrdBfN-dni8XbLfpds2gdgyvAAIxxdhjovQL0_s2wU1XWT5MNbFA/s320/P1010908.JPG" width="320" /></a></div>I chose the <i>Apple Galette with Creme Fraiche Ice Cream</i>. The apples were not overcooked, and the ice cream was delicious and not overly sweet. However, the galette crust dough was way too thick and not flaky, so the crust was disappointing for me. Overall, Mr. Tall and I did enjoy the meal and the ambiance of Cafe Chloe--a great place for date night! And you can't beat the SDRW price tag of $30 for a 3-course offering!<br />
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Two weeks after our visit to Cafe Chloe for SDRW, we went there again to meet some friends for a weekend brunch. I had the <i>House-Cured Salmon Gravlax Tartine with Creme Fraiche and Cucumber-Dill Salad</i>, and Mr. Tall had the <i>Two Eggs with Bacon, Baguette and Herb Butter</i>. We really enjoyed the brunch, and would definitely go back to Cafe Chloe again for brunch and at least once again for their full dinner menu. They also have "Urban Tea," which I will have to try one of these days because I absolutely adore high/afternoon tea.<br />
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Enjoy,<br />
LMC<br />
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Coming up next: LMC's Culinary Adventures in Los Angeles!Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-71921161338416981102011-06-14T22:02:00.000-07:002011-06-14T22:23:54.142-07:00The Marine Room<div class="separator" style="clear: both; text-align: left;">While I was studying for the California Bar last year, Mr. Tall had promised that when I pass the Bar that we would celebrate at <a href="http://www.marineroom.com/">The Marine Room</a>. Even though the July 2010 Bar results came out in November (yay, I passed!), Mr. Tall and I decided to wait until summertime for a better sunset. Also, Mr. Tall was saving his change for almost a year for us to go to there. So, finally, the time came a few weeks ago for us to finally go to The Marine Room. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The evening didn't start out perfectly. Mr. Tall made reservations for 7:00pm on a Saturday, which was not the best idea because that is apparently the middle the restaurant's dinner seating, so we were not able to get seated at one of the tables by the windows (which obviously have the best ocean views). If you plan to go there, I would recommend making an early reservation for 5:00-6:00pm or a later reservation at 8:00-8:30pm (but you will likely miss the sunset with a later reservation). But without further adieu, here is the rundown of our dinner. </div><div class="separator" style="clear: both; text-align: left;"><br />
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I started with the <i>Ocean Trilogy Tasting</i>--Vanilla Lobster topped with Spanish Trout Caviar, Plum Tuna Tartare in Sesame Cone, Yellowtail Sashimi, and Lemon Myrtle Aioli. The tuna tartare was probably my favorite tasting, followed by the yellowtail sashimi and then the lobster. The tuna tartare was prepared impeccably--each piece of tuna was diced perfectly; the plum sauce had the perfect sweet and salty balance; and the sesame cone provided a tasty, crunchy vessel for the tartare.<br />
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Mr. Tall started with the <i>Ancho Cacao Rubbed Brandt Farm Beef Carpaccio </i>served with Winchester Cumin Gouda, Watercress, Fig Vincotto, Tamarind Pate de Fruit, and Horseradish Oil. There was also a toasted rye cracker and cocoa nibs. As you can see, the presentation is impressive (and the portion size was quite generous as well). There were so many unique components on the dish that you don't usually see with beef carpaccio. But once you put them all together, each bite was amazing and flavorful.<br />
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For the main course, I ordered the <i>Lemon Verbana Annatto Basted Lobster Tail</i>, which was served with Plaintain Timbale, Habanero Mango Sausage, Tangerine Lace Canton Ginger Butter, and seasonal vegetables. It was getting dark, and the photo doesn't do the lobster justice. The lobster was cooked just right, and the ginger butter was absolutely delicious and well-balanced. The dish was not as innovative as the appetizers, but really well executed.<br />
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Worth noting that The Marine Room has an impressive wine list with many wines by the glass and bottle, as well as classic cocktails. My appetizer and entrée went really well with a glass of Voignier (my new favorite type of white wine), and Mr. Tall enjoyed a Pimms Cup No. 1 (which is dangerously delicious considering how much liquor is in the cocktail).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhENmTb7mSss2Ia3FLMrk4FDbCFvofSZERKgHE-W-UHrMcCSIz3tzKLh4wxswb8sjtfNKFsOb6RfUNSGw33bjDRi_hTspZl1b_54AI1G1qvzutBdhlD3InXFBiKd641Fae7mlug/s1600/Filet+Mignon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhENmTb7mSss2Ia3FLMrk4FDbCFvofSZERKgHE-W-UHrMcCSIz3tzKLh4wxswb8sjtfNKFsOb6RfUNSGw33bjDRi_hTspZl1b_54AI1G1qvzutBdhlD3InXFBiKd641Fae7mlug/s400/Filet+Mignon.jpg" width="400" /></a></div><br />
Mr. Tall ordered the <i>Midwestern Center Cut Filet Mignon</i>, served with Hazelnut Potato Pie, Tilston Point Blue Cheese, Moutain Berry Chutney, all atop Mustard Seed Garnacha Sauce. He was initially going to order a halibut daily special, but they were out by the time we ordered. The filet mignon was cooked to a perfect medium, and the sauce was deliciously savory with a hint of sweetness.<br />
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Of course, we couldn't pass up desserts. We ordered the <i>Spindrift Cobblestone Pie</i>, which is definitely their most popular dessert item. It is essentially a gelato pie with a chocolate cookie crust, layers of Vanilla and Espresso Gelato, topped off with toasted hazelnuts and Myer's Rum Butterscotch. The pie was good, but nothing to write home about--and the butterscotch made the dessert too sweet.<br />
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We also ordered the <i>Organic Cordillera Chocolate Bomb</i> with Gianduja Crunch Crust, Griottes, and Red Currant Coulis, served with a shot of Pomegranate Aquavit. This is definitely <i>the </i>dessert for chocolate lovers--it was deep, rich, dark chocolate--and the more sophisticated dessert of the two we ordered. Mr. Tall and I took sips of the Aquavit, but it was powerful and had a really strong taste of cardamom.<br />
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The Marine Room is undoubtedly one of the most romantic and best fine dining restaurants in San Diego, so Mr. Tall and I definitely had high expectations. Our waitress was knowledgeable, friendly, but not intrusive, and the service was first-class as expected. The Marine Room didn't exceed my expectations because I was expecting perfection, and The Marine Room was perfect.<br />
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Enjoy,<br />
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LMCLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com3tag:blogger.com,1999:blog-35816006.post-53874336556932021022011-05-02T21:32:00.000-07:002012-04-29T22:30:12.684-07:00Sunshine Means Strawberry-Lime Yogurt Pops<div class="separator" style="clear: both; text-align: left;">
Since the weather in San Diego has been warming up, it was finally time to bust out the <a href="http://www.zokuhome.com/pages/products-quickpop-maker">Zoku Quick Pop Maker</a>, which Mr. Tall's mom got me last Christmas. I remember making popsicles using sodas and various juices when I was younger, but this Zoku Quick Pop Maker made the process, like its name, quick and easy--you can have popsicles in your hands in less than 10 minutes! </div>
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<b>Strawberry-Lime Frozen Yogurt Pops </b>(Makes about 5-6 pops)<br />
1-7 oz. container of Greek yogurt<br />
1/2 teaspoon lime juice<br />
4 teaspoon agave nectar (add more to taste)<br />
4 strawberries (de-stemmed and hulled)<br />
A couple of tablespoons of milk<br />
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Blend all the ingredients in a blender and add milk until mixer turns to a pourable/smoothie-like consistency. I followed the instructions on the Zoku, which required the Zoku itself to be frozen for about 24 hours prior to use. These yogurt pops actually took about 12 minutes to freeze, but I think it generally takes less time (8-10 minutes) when it is a juice-based pop recipe. The tang of Greek yogurt is stronger than regular yogurt, so you may want to add more strawberries and agave nectar to balance out the flavor to your taste.<br />
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I can't wait to make other kinds of popsicles. I love acai, so I'm going to try and incorporate that into a popsicle recipe. I like the Zoku, but my popsicles will come close to the incredible and gourmet popsicles of <a href="http://www.ilovevivapops.com/">Viva Pops</a>.<br />
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Hope everyone is enjoying this beautiful weather!<br />
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Enjoy,<br />
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LMCLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com6tag:blogger.com,1999:blog-35816006.post-21626565944089641992011-02-13T22:12:00.000-08:002012-04-29T22:32:37.161-07:00Happy V-Day 2011!<div class="separator" style="clear: both; text-align: left;">
I'm not a big fan of Valentine's Day because it is such a Hallmark holiday, so Mr. Tall and I don't really celebrate it. But it sure is a good excuse for me to bake! </div>
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I made these heart-shaped Glazed Butter Cookies--they were super easy and fun to make!<br />
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<b>Butter Cookie Dough</b> (Cook's Illustrated, Holiday Baking 2007)<br />
2 1/2 cups unbleached all-purpose flour<br />
1/4 cup superfine sugar (or granulated sugar put in the food processor for about 20 seconds)<br />
1/4 teaspoon table salt<br />
16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces, room temperature<br />
2 tablespoons cream cheese, room temperature<br />
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In bowl of standing mixer, combine flour, sugar, and salt on low speed, and add butter 1 piece at a time with the mixer still running on low until mixture looks crumbly. Add vanilla and cream cream, and mix until dough just begins to form large clumps. Knead dough in the bowl to form a mass, then turn out onto counter top, divide in half, form into two 4-inch disks, wrap, and refrigerate for 20-30 minutes (or up to 3 days).<br />
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Heat oven to 375 degrees. Roll out 1 dough disk to 1/8-inch thickness between 2 large pieces of parchment paper and cut into desired shapes using cookie cutter. (Cook's Illustrated suggests that you refrigerate the dough after it's rolled out and before it's cut out, but I didn't and it still baked up fine.) Bake until light golden brown, about 10-12 minutes, and cool on wire rack.<br />
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<b>Glaze</b><br />
1 tablespoon cream cheese, room temperature<br />
3 tablespoons milk<br />
1 1/2 cups confectioners' sugar<br />
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Whisk cream cheese and milk until combined and no lumps remain. Wish in confectioners' sugar until smooth. Drizzle or spread glaze on cooled cookies.<br />
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I sprinkled rainbow baking sugar on the cut out dough before baking the cookies that I didn't plan on glazing--a colorful and festive option if you don't like the glaze. Although I like this glaze recipe because it's creamier and less sugary than most recipes, so it's worth trying the cookies with the glaze.<br />
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Happy Valentine's Day--however you spend it!<br />
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Enjoy,<br />
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LMCLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-51208499979408211182011-02-03T23:05:00.000-08:002012-04-29T22:31:18.916-07:00Travelogue to Greece, Part II: Meteora and SantoriniAfter some sightseeing in Athens, my family and I traveled to Meteora. During the road trip, we made a pit stop where I enjoyed my first slice of <i>Baklava</i>.<br />
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The baklava had layers upon layers of crispy phyllo dough, bits of nuts, all drenched in syrupy Greek honey. It's definitely a dessert that you need to sit down with a cup of coffee, espresso, or tea--and to be shared--because it is so sweet.<br />
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While in Meteora (which in Greek means "in the heavens above"), we visited many monasteries that were literraly "suspended in the air," or set atop of hill tops and rock formations. We hiked up to a few monasteries, but others like the one in the picture below are not really by the public.<br />
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For lunch, we visited the simply named Cafe Meteora, which is family-owed and operated.<br />
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The place was so charming and had a lot of character--they even had a torch from the 2004 Olympics in Athens! <br />
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Every diner was invited to walk through their kitchen and see huge pots of stews, rice, and potatoes. We got a few different dishes, including lamb meatball stew served with rice. It was delicious and hearty.<br />
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The better dish though was this stewed lamb. The lamb was so tender and had a wonderful depth of flavors from the time it spent on the stove.<br />
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After a wonderful visit to Meteora, we went back to Athens for a night before we flew out to Santorini. We decided to keep things relatively low key and went to Athens' Old Town, Plaka, where there are many shops and tavernas. Because there are many tavernas, we didn't really quite know where to go, so we just chose a random taverna in one of the alley ways in Plaka. The ambiance was really nice, candle-lit tables, and an acoustic guitar band serenading the diners.<br />
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We started with this grilled Halloumi cheese. I'm not sure if this was just not the best Halloumi since I've never had it before, but I was not a big fan of the dish.<br />
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My sister Pinnerton really wanted to try the <i>Dolmadakia</i>, which are grapevine leaves stuffed with rice and vegetables. Pinnerton thought it was good, but I was really put off by the briny and sour taste, so I really did not enjoy this dish.<br />
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And the meal went down hill from there ... We ordered this sad looking plate of stewed lamb, and shared even sadder looking plates of chicken Souvlaki and stew that I don't even want to post.<br />
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Finally, we made it to Santorini! After a short flight from Athens, we are ready for lunch. My mom had read somewhere that a little gyro restaurant by the tourist information booth is supposed to be good.<br />
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The gyro pita sandwich was a bit disappointing. The meat was not as good of a quality as the gyro we had in Athens.<br />
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The Souvlaki suffered the same fall of low quality meat, which made the dish not as enjoyable as it could have been. But who cares about the food, when you're in Santorini--I mean, look at the view!<br />
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Santorini is even more beautiful in person--the blue ocean's contrast with the white structures is so breathtaking. If I thought Athens was hot, Santorini is ten times as hot! We were practically drenched in sweat just walking around.<br />
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After wandering around the island, we needed to cool down. So, we stepped into this little cafe and sipped on some deliciously strong iced coffee. I don't even drink coffee, but it was so good!<br />
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Here's another gorgeous view of this Greek island. </div>
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After we watched a beautiful Santorini sunset, we enjoyed our last dinner in Greece at a rooftop restaurant. I ordered yet another lamb meatball stew--I can't help it, I love lamb and stews! It was not the best meal of the trip, but we were so exhausted by that point that we just wanted to sit somewhere and take in as much of Santorini as we could. </div>
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I would definitely want to go back to Santorini and the other Greek islands, but am not sure if I would return to Athens. Overall, Greece was a fantastic experience! </div>
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LMC</div>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com0tag:blogger.com,1999:blog-35816006.post-52213123441083559782011-01-30T21:02:00.000-08:002012-04-29T22:31:31.293-07:00Travelogue to Greece, Part I: Athens<div class="separator" style="clear: both; text-align: left;">
After the nightmare called the Bar Exam, most people take the obligatory post-Bar trip as the last hurrah before their law school career officially ends. So, of course, I went back to Thailand to see my family, and off we went to Greece! We arrived in Athens, checked into the hotel, and wandered around the historic city. After a bit of sightseeing, my sister and I needed a little snack. Restaurants all over the city offer street-side gyros served on pita bread--yum! </div>
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Most places offer lamb gyros, but some also offer pork and beef. Definitely a tantalizing sight and smell as you're walking around the city!<br />
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Here is our official first lamb gyros sandwich of the trip--and probably the best! The gyros had a nice crust and caramelization from the lamb rotating on the vertical spit. The creamy <i>Tzatziki</i> (cucumber yogurt sauce) and fresh tomato perfectly complemented the gyros on the delicious pita bread. </div>
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We wandered around Athens a bit more, stopping at some outdoor market. The Greeks sure love their dried fruit, nuts, honey, cheese, and yogurt!</div>
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Some apricots and oranges preserved in honey. After looking at all the beautiful food, we were ready for a real meal! </div>
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We walked up to a little restaurant and ordered a couple of dishes. We got a plate of lamb <i>Souvlaki</i>, or marinated lamb grilled on skewers, served with the staples--pita bread, tomatoes, red onions, and Tzatziki (excluding that sad handful of fries). <br />
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We also got a pork gyros pita sandwich, which came with fries inside. It was like a Greek equivalent of a California burrito--not too shabby! <br />
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My sister Pinnerton ordered this dish of grilled eggplant, generously topped with dices of tomatoes and crumbles of feta cheese. I was not a big fan of this dish because there was no texture contrast--everything was just mushy. </div>
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After lunch, we visited the <a href="http://www.athensguide.com/archaeology-museum/index.htm">National Archaeology Museum of Athens</a> where we got a taste of how much history is in this country. </div>
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The museum housed, among many artifacts, the famous Gargon's Head (350-325 B.C.!), which represents the head of Medusa, the most famous of the three Gargons. </div>
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We spent the first evening in Greece on some dinner and a show tour (I believe it was called a Night in Athens), which was just awful. I wish we would have stayed away from that and just checked out a local taverna in Plaka (Old Town). </div>
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Our first full day in Athens, we did a lot of sightseeing. We visited the <a href="http://en.wikipedia.org/wiki/Syntagma_Square">Syntagma Square</a> and made our way over to the <a href="http://en.wikipedia.org/wiki/Acropolis_of_Athens">Acropolis</a>, a UNESCO World Heritage Site. </div>
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The most famous structure at the Acropolis of Athens is undoubtedly the <a href="http://en.wikipedia.org/wiki/Parthenon">Parthenon</a>. The architecture and history were reflective in this impressive sight, and, as you can see, they had started a wide scale restoration of the temple and other structures in the Acropolis. </div>
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By the way, Greece is scorching HOT in August! I think we nearly died of exhaustion and heat stroke hiking up to the Acropolis. The blood orange Powerade was definitely a much needed replenishment of electrolytes! </div>
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Since we were starving and exhausted, we just stopped for quick lunch at cafe atop the <a href="http://www.theacropolismuseum.gr/?la=2">Acropolis Museum</a>. </div>
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I ordered the sandwich with salami from Lafkada with Cretan gruyere cheese, rocket (arugula), and virgin olive oil. A simple and tasty sandwich that showcased local products.<br />
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My parents opted for a smoked trout sandwich with celery and lime. I think they enjoyed it, but I'm not a big fan of smoked trout and celery, so I didn't bother to try any. The cafe at the Acropolis Museum was a nice way to take a breather and enjoy a view of the ancient city.<br />
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After a day of sightseeing in the heat, we took it easy for dinner and just walked over to a mall in Athens where there is a small diner on top of the building with a nice view of Athens. My sister and I tried our first ever <i>Moussaka</i>, which is a traditional dish layered with ground meat, eggplant, and bechamel sauce. It's like a Greek lasagna, but I thought this one had a little too much bechamel sauce. </div>
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Part II of LMC's travelogue to Delphi, Meteora, and (the best part) Santorini is coming up next!</div>
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Enjoy, </div>
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<br /></div>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-55112717103745163912011-01-23T15:29:00.000-08:002012-04-29T22:31:44.564-07:00The HI Life: Part II<div class="separator" style="clear: both; text-align: left;">
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After spending Day 4 snorkeling and laying out in the sun at Hanauma Bay, Mr. Tall and I headed to Ono's Hawaiian Food for dinner, which is a very popular restaurant for locals and tourists alike in Waikiki. </div>
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The restaurant is in a quiet, commercial area, with a nondescript store front. There was a little bit of a wait, but nothing that would deter most people away, as the place seats only about 20-something people at a time.<br />
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Mr. Tall and I ordered the Kalua Pork, Pipikaula (way better at Helena's), Lomi Salmon (which the owner of Ono's joked was the only way that Hawaiians get their vegetable, i.e. onion and tomato), and, of course, my personal favorite, Lau Lau. We also got a side of Spam fried up on the cooktop, and it was salty Spam goodness! While at Ono's, you felt as if you were at a neighbor's home who were cooking up some delicious authentic Hawaiian food. If you're visiting Waikiki, Ono's is a must if you don't want to venture out as far as Helena's for some good local cuisine.<br />
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Before Mr. Tall and I knew it, it was our last full day in Oahu. We decided to spend it just hanging out on the beach of Waikiki. For lunch, we walked over to <a href="http://www.pukadog.com/waikiki">Puka Dog</a>--it's hot dogs with Hawaiian flair!<br />
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I got a veggie Puka Dog with lilikoi mustard and habanero garlic lemon sauce, and it was so good! I loved the combination of the sweet lillikoi mustard with the heat of the habanero garlic lemon sauce, all melded together with the perfectly salty dog, held together in a soft bun. I wish we had one on the mainland!<br />
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To end our Hawaiian vacation on a high note, Mr. Tall and I started the evening at <a href="http://www.halekulani.com/">The Halekulani</a>.<br />
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The place to be in Waikiki for cocktail hour(s) is undoubtedly at <a href="http://www.halekulani.com/dining/house_without_a_key/">House Without a Key</a> at The Halekulani. We sipped on the classic Mai Tai and Ambrosia, which came with complimentary house potato chips. We also ordered an appetizer of chicken swekers to go with our cocktails. A full lunch and dinner menu is served at House Without a Key, but most patrons, like us, were there for the pre-dinner cocktail hour and the unbeatable ambiance.<br />
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We sipped our cocktails while enjoying the view of Diamond Head, the Waikiki shores, and traditional Hawaiian music and dance under the century-old Kiawe tree. The evening got even more beautiful as the sun set.<br />
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I got another cocktail called the Chi Chi, which for someone who's not a big drinker like me was great because it tasted like a coconut smoothie! If you can afford it, I would stay at The Halekulani. But if you can't (like us), definitely visit House Without a Key at least one evening, if not every evening, while you're in Waikiki. The classic cocktails, traditional Hawaiian music and dance, and the Waikiki sunset--it was a beyond perfect way to start our last night in Oahu.<br />
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Mr. Tall did some Yelping before we went out that night, which was how we discovered <a href="http://www.yakinikuhiroshi.net/html/index.htm">Yakiniku Hiroshi</a>. There is a wide selection of Japanese restaurants in the Waikiki area as there are many Japanese tourists who visit Oahu, and, boy, we we glad we found Yakiniku Hiroshi!<br />
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You can order a selection of various (pretty pricey) meats or a la carte for fewer items (and to keep the costs down), and grill the meats yourself at each table's yakiniku grill. I don't remember what the cut above was as it was one of the specials that night, but it was so freakin' delicious.<br />
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This was the paper-thin steak grilled up and served with green onions, cripy garlic chips, and Ponzu sauce--totally mouth-watering!<br />
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Mr. Tall's favorite of the night was definitely the US Kobe "Toro" Kalbi served with Hiroshi's Special Marinade. The ridiculous marbling made for some of the most tender and flavorful beef we had ever had! If you are a quality meat lover, don't miss Yakiniku Hiroshi!<br />
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With all the good eats during the trip, Mr. Tall and I somehow didn't manage to find any Spam Musubi. So, on our way to the airport in the morning, we stopped by 7-Eleven for me to pick up a couple of them. I know that there are probably better Spam Musubi out there, but these were quite tasty, convenient, and satisfied my craving! Since our trip, I have made Spam Musubi at home several times, which is super easy thanks to my <a href="http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S">Musubi mold</a>.<br />
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Unfortunately, there aren't very many good Hawaiian restaurants in San Diego to satisfy our cravings. There was a Leilani's Cafe that opened near Mission Valley, which I thought had the best Hawaiian food in town, but it closed after a very short time (there is still the original location PB). We have found <a href="http://www.chamorrogrill.net/">Chamorro Grill</a> on Mission Gorge, which serves Guamanian food but offers many familiar Hawaiian dishes like Kalua Pork and Spam Musubi. Mr. Tall and I have already been trying to figure out when we can make another trip to Oahu or another one of the islands--we definitely left our hearts in Hawaii.<br />
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Enjoy,<br />
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LMC<br />
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Coming next: LMC & familia travel to Greece!Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com4tag:blogger.com,1999:blog-35816006.post-19785518147979968572011-01-22T18:50:00.000-08:002012-04-29T22:31:58.262-07:00The HI Life: Part IAfter my law school graduation and before the Bar prep course, Mr. Tall and I decided to take a trip to Oahu, Hawaii. Neither of us had been to Hawaii, so it was an easy choice for a fun and food-filled vacation. Approximately five and a half hour later on a non-stop flight on Hawaiian Airlines from SAN to HNL, we were there!<br />
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Our first stop as soon as we arrived in Oahu was <a href="http://helenashawaiianfood.com/index.html">Helena's Hawaiian Food</a>, which is located in a residential neighborhood in Honolulu. The founding chef of Helena's Helen Chock received a James Beard Award in 2000, so needless to say Mr. Tall and I were very excited to try this place. </div>
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We ordered Menu D, which included P<i>ipikaula Short Ribs, Kalua Pork, Lomi Salmon, Poi, </i>and <i>Luau Squid</i> (that green bowl that looks like cream spinach). Of course, it came with a side of Maui onion to eat with chili water and Alaea salt, and <i>Haupia</i> (coconut dessert) to finish off the meal. The first and definitely the best Hawaiian meal of the trip! </div>
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For dinner during our first day in Waikiki, Mr. Tall found a Japanese restaurant in the heart of Waikiki called Tonkatsu Ginza Bairin. Tonkatsu Ginza Bairin doesn't just specialize in Tonkatsu, they specialize in Tonkatsu made with Kurobuta, or the Kobe beef of pork. </div>
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First, you grind up toasted sesame seeds, as coarsely or as finely as you'd prefer, to add to their house Tonkatsu sauce. </div>
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The <i>Kurobuta Tonkatsu</i> was tender and well cooked--almost as good as <a href="http://littlemisscontrary.blogspot.com/2010/04/food-travelogue-tokyo-and-yokohama-part.html">Maisen</a> in Japan! Day 2 in Oahu took us to the top of Nu'uanu Pali and the beautiful beach of Lanikai. For a late lunch, Mr. Tall and I went to <a href="http://youngsfishmarket.com/">Young's Fish Market</a>, which is such a great Hawaiian plate lunch/takeout spot.<br />
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I tried my first <i>Lau Lau</i>, which is a traditional Hawaiian dish of pork and butterfish wrapped inside taro leaves, and was hooked! The dish sounds a bit strange and doesn't exactly look appealing, but the saltiness of the butterfish with the mild yet slightly bitter taste of the taro leaves made the dish so delicious and comforting.<br />
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Mr. Tall got the <i>Kalua Pork</i>, which like other lunch plates at Young's, came with 2 scoops of rice and a side of purple sweet potato, which he really enjoyed. Although Mr. Tall thought the Kalua pork was relatively good, it was his least favorite of the trip. After a quick lunch at Young's, we made our way over to the Shimazu Store for some shave ice!<br />
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Mr. Tall got the Rainbow Combo with (blue) vanilla, strawberry, and banana syrup, and vanilla ice cream on the bottom. </div>
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I ordered mine with lilikoi (passion fruit), lychee, and green tea syrup, topped with sweetened condensed milk, all on top of Azuki red bean! It was the perfect afternoon treat after the day at the beach. The Shimazu Store is a small, family-owned operation, which is totally different from the empire of Matsumoto Shave Ice. Even though Mr. Tall and I didn't make it to Matsumoto, we prefer our experience at the Shimazu Store because of its personable service and handmade quality of each order of Shave Ice.<br />
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On Day 3, Mr. Tall and I visited the USS Arizona Memorial in the morning, and hiked up Diamond Head in the afternoon. The USS Arizona Memorial site was a great place to visit and reflect on the sacrifice the men and women in service have made and continue to make. For lunch, we stuffed our faces with some more Hawaiian food at the <a href="http://www.rainbowdrivein.com/">Rainbow Drive-In</a>. We were so hungry that I forgot to take any photos!<br />
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Not too far from the Rainbow Drive-In is Leonard's Bakery, the home of their famous Malasadas. Malasadas are Portuguese donut confection that are super popular in Hawaii.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36WaVzshEdhfxUkzwhLTFNKpbKybp-QWPyMbFWffCII718KOxsjv5GmHghaULMt9jCAqnZmLXGC8grtBHFtjGvTum4ITqVyx2EqWqMbIpZU-gVDnBCiMYCtLaCbuM3HzRd-pF3g/s1600/P1000206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36WaVzshEdhfxUkzwhLTFNKpbKybp-QWPyMbFWffCII718KOxsjv5GmHghaULMt9jCAqnZmLXGC8grtBHFtjGvTum4ITqVyx2EqWqMbIpZU-gVDnBCiMYCtLaCbuM3HzRd-pF3g/s320/P1000206.JPG" width="320" /></a></div>
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The Malasadas are simply fried dough rolled in granulated sugar or cinnamon sugar. We got half a dozen of them to enjoy after the hike up Diamond Head, and for dessert after dinner that night. Mr. Tall and I headed to the Ala Moana shopping complex to walk around and do a little shopping (taxes are much lower in HI than in CA!). We didn't have any dinner plans, so Mr. Tall did a little Yelping while we were shopping and found that <a href="http://www.alanwongs.com/pineapple-room-welcome">Alan Wong's Pineapple Room</a> is conveniently located inside the Macy's. We started with a Chinese Roast Duck Quesadilla, which was probably the best thing of the night (and that isn't saying too much). </div>
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Mr. Tall ordered a mango and Macademia nut-crusted, apple curry glazed Kurobota pork chop served with Kabocha pumpkin and Mascarpone cheese puree, and he thought it was good. He sure ate a lot of Kurobota pork that week!<br />
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We had been eating a lot of heavy dishes, so I thought I would order something light like the seared peppered Ahi with Asian slaw. Although the Ahi was fresh, the whole dish was a big letdown. The prices at the Pineapple Room were high for what I thought was mediocre food--or maybe we just ordered the wrong dishes. The place left me disappointed especially considering the fact that Alan Wong put his name on it! </div>
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That's it for Part I; Part II will be here tomorrow! </div>
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Enjoy, </div>
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LMC</div>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com0tag:blogger.com,1999:blog-35816006.post-56041523079107488572010-07-04T20:19:00.000-07:002012-04-29T22:32:20.464-07:00Happy 4th of July!Hope everyone is enjoying the holiday despite the June gloom in San Diego. I don't really have time to celebrate or enjoy the fireworks by the harbor this year since I'm still studying for the Bar, but I did have time to make this super quick, super simple, and super delicious <a href="http://www.bonappetit.com/recipes/quick-recipes/2009/07/no_bake_chocolate_raspberry_cream_pie">No-Bake Chocolate-Raspberry Cream Pie</a>.<br />
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Raspberries are so abundant this time of the year and this recipe does not require you to turn on the oven, so it is the perfect summer pie. I made it for Mr. Tall's mom when she visited us last summer because she loves raspberries, and she really enjoyed it. One thing though: Mr. Tall and I could not find chocolate wafer cookies anywhere. We substituted it Oreo cookies (minus the cream) last time, and this time we used some chocolate wafer "snacks," and they both worked fine.<br />
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Enjoy,<br />
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LMC </div>
</div>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com1tag:blogger.com,1999:blog-35816006.post-83788278758427239732010-05-30T20:36:00.000-07:002012-04-29T22:34:24.882-07:00Out & About: Urban Solace<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small; line-height: 17px;">Many things have happened in the past few months for me, including graduating from law school. I recently started studying for the California Bar, so I will be a hot mess from now until the end of July. In any case, I need study breaks to keep me sane. So, Mr. Tall and I try to go out to dinner (or the movies) once a week, and I signed up on <a href="http://www.yelp.com/c/sandiego/restaurants">Yelp</a> to write occasional reviews of our culinary adventures. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small; line-height: 17px;">I just wrote my first review on Yelp about Mr. Tall and I's recent visit to <span class="Apple-style-span" style="color: black;"><a href="http://www.urbansolace.net/">Urban Solace</a></span> (US). Mr. Tall and I use Yelp very often, but I have never written a review on their until now. So, I've posted it here--sorry, no pictures though!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small; line-height: 17px;">Mr. Tall and I went to US the other Friday night for dinner. We tried to make a reservation that afternoon for a 7:00pm dinner, but the only time slots remaining were at 5:45pm or 9:00pm. The restaurant suggested that we just walk in, and they would likely seat us in the patio area which is not subject to reservations. <br />
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We arrived at around 7:00pm and were seated in the patio after about 15-20 minutes. I ordered a <i>Plantation Ice Tea</i> (ice tea and pineapple juice), and Mr. Tall ordered an <i>Arnie Palmer </i>(ice tea and lemonade). Both were refreshing for a summer day and good alternatives to their cocktails.<br />
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We shared an order of <i>Sweet Potato Fries with Maytag</i><i> Blue Cheese-Buttermilk Dressing </i>as our starter. US uses a different type of sweet potato for their fries, not the yam variety you would find at most grocery stores. I'm not sure what kind of sweet potato it is though; it has more of a yellow flesh, as opposed to the orange color we're familiar with. Although the fries were fresh, they were a bit mushy and not quite crispy--presumably from either not being cooked at the right temperature, or not being cooked long enough. They tasted fine, but it could have been a lot better in comparison to sweet potato fries I have had elsewhere.<br />
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Mr. Tall ordered the <i>"Not Your Momma's Meatloaf" Ground Lamb, Figs, Pine Nuts, Feta Cheese with Fig Jus</i>, which he enjoyed but it wasn't anything to write home about. I tried a couple of bites, and I thought it was pretty moist but the texture could have been better.<br />
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I ordered the B<i>acon Wrapped Sustainable Idaho Trout, stuffed with Spinach and Mushroom, and served with Lemon Butter and Roasted Potato</i>. I was not a fan of this dish at all. First, the bacon was not cooked very well and not at a high enough temperature to create a good crust for the fish. Bacon almost always makes everything better, but, in this case, it just made a chewy, unappealing crust. To make matters worse, the skin of the fish was left on underneath the bacon. Ultimately, the dish ended up with the trout's slimy skin, barely cooked, stuck on the bacon. Not a pretty sight and not a tasty combination.<br />
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The best thing about our dinner at US was the dessert: <i>Salted Caramel Pot de Crème, topped with Dark Chocolate Cap and Cocoa Nib Crust</i>. The combination of the sweet and salty caramel was irresistible, and the dark chocolate perfectly complimented the smooth custard. I may be slightly biased because I adore anything with caramel and sea salt/fleur de sel. Regardless, the Pot de Crème was so delicious that it redeemed the shortcomings of the fries and the entrées.<br />
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Overall, the ambiance and service was good. I have been to US for dinner a few times prior to this and once for lunch. So, I have come to the conclusion that, in terms of the food, US is a better place for lunch, or their Bluegrass Brunch may be worth a try.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small; line-height: 17px;">LMC</span>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com0tag:blogger.com,1999:blog-35816006.post-50443470364986240912010-04-22T11:16:00.000-07:002010-04-22T11:19:21.034-07:00A Food Travelogue: Tokyo and Yokohama, Part II<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">During our fourth day in Japan, we explored the hectic streets of Tokyo. I had researched for a place for us to do lunch while we were district-hopping around Tokyo, and found the perfect place--</span></span><a href="http://www.foodandwine.com/restaurants/maisen-tonkatsu"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Maisen</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> in the </span></span><a href="http://en.wikipedia.org/wiki/Shibuya,_Tokyo"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Shibuya</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">. Maisen is famous for its </span><i><span class="Apple-style-span" style="font-size: small;">Kurobuta </span></i><span class="Apple-style-span" style="font-size: small;">(more commonly known as the black or Berkshire pork) </span><i><span class="Apple-style-span" style="font-size: small;">Tonkatsu</span></i><span class="Apple-style-span" style="font-size: small;">. Although Maisen is hidden behind the Omotesando Hills shopping area, it was relatively easy to find using our city map. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcOzRzAm8ZTAvqacs7rtvzzoqSQ7CNL-Ws8kRqZNCy_joQOu1ERgjqxJbLwR1D6x13KCMVJGCEuFfFfkAuGB4nTGnS_Lw00o6y6IaMyh1zAP7Ud0oWaV1OZrSzqy_UL81MFG-1Q/s1600/IMG_5183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcOzRzAm8ZTAvqacs7rtvzzoqSQ7CNL-Ws8kRqZNCy_joQOu1ERgjqxJbLwR1D6x13KCMVJGCEuFfFfkAuGB4nTGnS_Lw00o6y6IaMyh1zAP7Ud0oWaV1OZrSzqy_UL81MFG-1Q/s320/IMG_5183.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The bottom level of Maisen consists of the bar area where most solo diners are seated; and the upper level is the seated dining area. My family and I were quickly seated upstairs, and I knew exactly what I wanted. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhN_6lcXehbCW-bnt34fVdifeV8YzFE31yncTF9ib1OhBOBuSCu_MecIWsy_PzMWkgiGdr6tq9W2rMhRqoJ4defAce-7b-ojZw5oWy7gpFrZ0751tGtGuukJvVT-P1XZ-FEnIvg/s1600/IMG_5173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhN_6lcXehbCW-bnt34fVdifeV8YzFE31yncTF9ib1OhBOBuSCu_MecIWsy_PzMWkgiGdr6tq9W2rMhRqoJ4defAce-7b-ojZw5oWy7gpFrZ0751tGtGuukJvVT-P1XZ-FEnIvg/s320/IMG_5173.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">We started out with the </span><i><span class="Apple-style-span" style="font-size: small;">Korobuta Siu Mai</span></i><span class="Apple-style-span" style="font-size: small;"> (my parents' selection, above), which was decent, but not anything special.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmq__L-nyrVUeEKN_-AvItOxCHw1hG3bZwhjZtX442NqFctLt8NDmSJ86gWUVM75vIHJgYWqPWpL3ms0nEiA82Y2TgGwVR0B3yAnGnrzHYO_ur0SA4nHXiduz8hNv59dYnZbHAbw/s1600/IMG_5175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmq__L-nyrVUeEKN_-AvItOxCHw1hG3bZwhjZtX442NqFctLt8NDmSJ86gWUVM75vIHJgYWqPWpL3ms0nEiA82Y2TgGwVR0B3yAnGnrzHYO_ur0SA4nHXiduz8hNv59dYnZbHAbw/s320/IMG_5175.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">My parents also shared the Katsu Don (above). While my sister went for the "regular" Tonkatsu, I went for the real deal--the </span></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Kurobota Tonkatsu</span></span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">! And it was </span></span><span style="font-style: italic;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">perfection</span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFe_56AF5rVO5H5eJ3lzyK6GM8s7XqGGN9l5npq40blQgpO548KHYfIQMduJeaENHglAs3phk9CERkAJgllNL110USETsxMcLwqFy2Nb_u0PTRLD4UVN1BrbL6WsAP4d0aPDK0A/s1600/IMG_5176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFe_56AF5rVO5H5eJ3lzyK6GM8s7XqGGN9l5npq40blQgpO548KHYfIQMduJeaENHglAs3phk9CERkAJgllNL110USETsxMcLwqFy2Nb_u0PTRLD4UVN1BrbL6WsAP4d0aPDK0A/s320/IMG_5176.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Kurobota pork was extremely moist and flavorful, and the panko breadcrumbs had the most amazing crunch. Maisen, of course, makes their own Tonkatsu sauces. My Tonkatsu came with its own sauce, which was a big deviation from what we're used to in bottled sauces and Japanese restaurants in the U.S. I could not decipher what ingredients exactly were in their sauce, but I would imagine that it had finely grated dikon, maybe some ginger, among other things. The sauce was sweet, savory, slightly tangy, and perfectly complemented the rich and crispy katsu. This was undoubtedly my favorite meal in Tokyo. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0P4kQMmbTMXatr6N11-aCiNahX7xCxH8s6MbnWINon-Nzxnw53gVXMnM50EQ8CAEteKAyj8_5GSBYjw5FINUQYiTDISQ6LzOmB5_xbQ5zE0HlVN-LhywVpG91Bi_mtePuhRRmQ/s1600/IMG_5202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0P4kQMmbTMXatr6N11-aCiNahX7xCxH8s6MbnWINon-Nzxnw53gVXMnM50EQ8CAEteKAyj8_5GSBYjw5FINUQYiTDISQ6LzOmB5_xbQ5zE0HlVN-LhywVpG91Bi_mtePuhRRmQ/s320/IMG_5202.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">After lunch, my family and I wandered over to the </span></span><a href="http://en.wikipedia.org/wiki/Meiji_Shrine"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Meiji Jingu</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">, where we witnessed an incredible part of the country's spirituality and history from the Meiji era. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYZRcDScCi5P3T0rIEQxBIz615BamQqKACCftKv98-Tjrh-yOb8yOvNR7T9ZPctGsGzmnad2NaHFBO1WYptfGwM50ra2al8q9uSZr322A-5J8MCE-rNhWsrVSMtkiasuqqMh9eQ/s1600/IMG_5204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYZRcDScCi5P3T0rIEQxBIz615BamQqKACCftKv98-Tjrh-yOb8yOvNR7T9ZPctGsGzmnad2NaHFBO1WYptfGwM50ra2al8q9uSZr322A-5J8MCE-rNhWsrVSMtkiasuqqMh9eQ/s320/IMG_5204.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">We finally made our way to the heart of </span></span><a href="http://en.wikipedia.org/wiki/Harajuku"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Harajuku</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">, where we sampled its immensely popular crepe from one of the packed crepe shops. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwA2M00AYn6tBfTxD3TlzFDiv46mIkFMgRyTMWHa_0ayZ2eertoQJZPb3YpANVOKnzY59S8sIz6dtZZG-Ft0_iMOLpXfZYB9gUAAx_q6Q3HhyphenhyphenIeN8At9BTHydwUThPvjJAkAYm1g/s1600/IMG_5219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwA2M00AYn6tBfTxD3TlzFDiv46mIkFMgRyTMWHa_0ayZ2eertoQJZPb3YpANVOKnzY59S8sIz6dtZZG-Ft0_iMOLpXfZYB9gUAAx_q6Q3HhyphenhyphenIeN8At9BTHydwUThPvjJAkAYm1g/s320/IMG_5219.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Before heading back to the </span></span><a href="http://www.tokyodome-hotels.co.jp/e/"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Tokyo Dome Hotel</span></span></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">, we asked around for suggestions of where to have dinner, and were kindly directed to a nondescript ramen shop behind the Harajuku subway station. And, boy, were we happy to have found it! Like many ramen shops in Tokyo, there was the usual "vending machine" where customers conveniently order and pay for their ramen selections. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbB1V4ntJrKQuPSoTAEYDC1NkxDBHhFMPsB6f1w6tRc6pnOez6WRbBRvkXembJkHahr7TQo6a925TGYcqwdNklVXV9AmTHLoKTAd0maInU1HXf9VHTB9u-nC4bLkQ1UeXoBd8JyQ/s1600/IMG_5228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbB1V4ntJrKQuPSoTAEYDC1NkxDBHhFMPsB6f1w6tRc6pnOez6WRbBRvkXembJkHahr7TQo6a925TGYcqwdNklVXV9AmTHLoKTAd0maInU1HXf9VHTB9u-nC4bLkQ1UeXoBd8JyQ/s320/IMG_5228.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">After you purchase your ramen, then you are seated individually in a carrel stacked in rectangular arrangements. The servers operate in the center of the carrel arrangement, and you never see their faces! (See LMC's Mama above in a carrel about to dig into her rame.) </span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">It was a very anti-social dining experience, but the ramen was </span></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">amazing!</span></span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGkAgRHIBLcAYgO6wKPvknIt4RUCoGBzAVD15FDOFeLry3-KO8ZMIYCeB6CFD74yENGqKch9sYAJtIuaIEtbTqHqjHjE_LpuXmNBVx9cFql75hwhIss1Cr5s-zXGZZqLshQzUMw/s1600/IMG_5225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGkAgRHIBLcAYgO6wKPvknIt4RUCoGBzAVD15FDOFeLry3-KO8ZMIYCeB6CFD74yENGqKch9sYAJtIuaIEtbTqHqjHjE_LpuXmNBVx9cFql75hwhIss1Cr5s-zXGZZqLshQzUMw/s320/IMG_5225.JPG" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I really don't remember what I had ordered exactly, but it was even better than any of the Ramens we sampled at the Ramen Musuem. The ramen was one of the smaller noodles with a miso-based broth, a few slices of pork, and a generous sprinkle of scallions. Definitely, my second favorite meal in Tokyo--so much fantastic food all in one day!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdfDWryp0it43eVbQ_9KqUWT7wvznur2P_eBThZHh-d4FwPFwCMHrZRIosVfo4jyiL6pBlQQBCfVFJyCalPmx8wr9hyphenhyphenLZzNj7dszgqx_p3oV5pns5umpBYTvAqOR91W6vYka0nw/s1600/IMG_5251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdfDWryp0it43eVbQ_9KqUWT7wvznur2P_eBThZHh-d4FwPFwCMHrZRIosVfo4jyiL6pBlQQBCfVFJyCalPmx8wr9hyphenhyphenLZzNj7dszgqx_p3oV5pns5umpBYTvAqOR91W6vYka0nw/s320/IMG_5251.JPG" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On our last day in Japan, LMC, Pinnerton & Co. visited another must-see tourist destination, the Asakusa Namamise. After wandering around Sensoji, or the Asakusa Temple, I was excited to try some of the food vendors in the Namamise--and there were a lot of vendors!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowGsTezsMai9U0PsAMR-929hKNf2eZou__FW0RUSr2cqbx6yGR_eifNzVihyKShW3NVkggdwo9Mxu1EPIu6slheN87h_A2ApF9FY1vq3GZSVJhJrQebOVlRYjDhgEwuze4LRDUA/s1600/IMG_5264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowGsTezsMai9U0PsAMR-929hKNf2eZou__FW0RUSr2cqbx6yGR_eifNzVihyKShW3NVkggdwo9Mxu1EPIu6slheN87h_A2ApF9FY1vq3GZSVJhJrQebOVlRYjDhgEwuze4LRDUA/s200/IMG_5264.JPG" width="150" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We started with <i>Amazake</i>, or sweetened hot sake which is served during the winter season, then moved on to various <i>kabidango, </i>or sweets--they were all so good! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKIQUIEnL3PXb0PblMrqh-8UJB734TvooPkCvSssuEz0f7JK9n4aPql2NbIB_UDVMpZwM5yrTPEwSP0lszgSWn8pNek2Vhm5vu3KMQTtoodtkX3_wDOoBcL71eepqdsYJg8DDXA/s1600/IMG_5269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKIQUIEnL3PXb0PblMrqh-8UJB734TvooPkCvSssuEz0f7JK9n4aPql2NbIB_UDVMpZwM5yrTPEwSP0lszgSWn8pNek2Vhm5vu3KMQTtoodtkX3_wDOoBcL71eepqdsYJg8DDXA/s200/IMG_5269.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJds93rDn9syYQtWbHPHdGPBuYFin1IfghZZwO1uxLzP_D7cAPeH44VLc81vu8ahPgaT2W-VKawfiq-C7oBfBqa_CI62ItHhJqOQgI9Y1oCkukdG1zln07nPcYPMldme2grH-6Q/s1600/IMG_5272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJds93rDn9syYQtWbHPHdGPBuYFin1IfghZZwO1uxLzP_D7cAPeH44VLc81vu8ahPgaT2W-VKawfiq-C7oBfBqa_CI62ItHhJqOQgI9Y1oCkukdG1zln07nPcYPMldme2grH-6Q/s200/IMG_5272.JPG" width="150" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQLwy49qIKEA3EP_2wcON3uFdev-KGzkCW6EQT0kjQkgANrt8FSA0kPdlNUjUxfZTs8SDukifDJHr48tVi-QPnM_LofnUvdeDrNvGBtM25VNlbF4nmksZegfF5CDwFEBcTFxZJw/s1600/IMG_5281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQLwy49qIKEA3EP_2wcON3uFdev-KGzkCW6EQT0kjQkgANrt8FSA0kPdlNUjUxfZTs8SDukifDJHr48tVi-QPnM_LofnUvdeDrNvGBtM25VNlbF4nmksZegfF5CDwFEBcTFxZJw/s200/IMG_5281.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrv4Cfg8C__Qlid4ygxdhlLqHy29pwdkvIE92pf8XDdvAZonBldhF1EylwOjN3HkcXsnknz61KUUVX26tU4n74Mw_6Y64F7RvSwWkAZM0eMKkx6_fhiy1Vd4E4eosAyWdQpfvCQ/s1600/IMG_5282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrv4Cfg8C__Qlid4ygxdhlLqHy29pwdkvIE92pf8XDdvAZonBldhF1EylwOjN3HkcXsnknz61KUUVX26tU4n74Mw_6Y64F7RvSwWkAZM0eMKkx6_fhiy1Vd4E4eosAyWdQpfvCQ/s200/IMG_5282.JPG" width="200" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoKZJ12x1qL80ewCZfavAmUYKiEyY0nBJ8qO-2-KwIk4saaj4uyK0CtcvWE43QBIAS7Hluvo7mAGaOFmr4BzDhd5TJJ24-3ql-AsDToVXZmRMiGUGP4ygr1nWiN9X3RfPbftsew/s1600/IMG_5286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDoKZJ12x1qL80ewCZfavAmUYKiEyY0nBJ8qO-2-KwIk4saaj4uyK0CtcvWE43QBIAS7Hluvo7mAGaOFmr4BzDhd5TJJ24-3ql-AsDToVXZmRMiGUGP4ygr1nWiN9X3RfPbftsew/s200/IMG_5286.JPG" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDx2o65y0CA4aq9lHZR_nTjrO_ey8q6z7gvoea7h0ghH-5G8PWPUbShMT5m7SgGDRzAJagbNdJgeS93zjUSnXb3EkMucK1xKzDP9Pv-G6iAPzZV_QCvvb8auVLoFTD65mVSh8vQ/s1600/IMG_5287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDx2o65y0CA4aq9lHZR_nTjrO_ey8q6z7gvoea7h0ghH-5G8PWPUbShMT5m7SgGDRzAJagbNdJgeS93zjUSnXb3EkMucK1xKzDP9Pv-G6iAPzZV_QCvvb8auVLoFTD65mVSh8vQ/s200/IMG_5287.JPG" width="200" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Finally, we took departing photos at the Kaminarimon Gate. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_F4MMGBKSrVY7yBBBvLYNfeGl-UTKQLpphpYIQ0mw44HSeJcPHjak89Xq2XhvC10s18aLMF_CwKC_R8daMnSokVc5RkO3yiPHfIjQrfxvlYSSc5Wyx-Bi4Su_E-loHah_DV8Vig/s1600/IMG_5245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_F4MMGBKSrVY7yBBBvLYNfeGl-UTKQLpphpYIQ0mw44HSeJcPHjak89Xq2XhvC10s18aLMF_CwKC_R8daMnSokVc5RkO3yiPHfIjQrfxvlYSSc5Wyx-Bi4Su_E-loHah_DV8Vig/s320/IMG_5245.JPG" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">That's it for LMC's culinary adventures and travelogue in Japan. More traveling and good eats to come! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Enjoy, </span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">LMC</span></span>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com3tag:blogger.com,1999:blog-35816006.post-24096461567966485152009-05-20T11:26:00.000-07:002010-04-22T10:53:39.837-07:00A Food Travelogue: Tokyo and Yokohama, Part I<div style="text-align: justify;">Pinnerton and I, along with our folks, traveled to Japan recently. Upon arriving to Narita, where we would be spending our first night in Japan, we were in need of a light lunch. We took a quick cab ride to the Aeon shopping center.</div><br />
<div style="text-align: center;"><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcZeUOoWn3gvMSNBh-e-71WEMC6W1M3btlm97D7jFVyWQBVRvvzrFyemLE6gJkb2oJwKIMn28go3ZNoXHbb1JADPWQDcXbDosGLhAnJeZDhSPsptgbRq309NBtLPSERF8pqHJQw/s1600-h/IMG_5054.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339938093070047266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPcZeUOoWn3gvMSNBh-e-71WEMC6W1M3btlm97D7jFVyWQBVRvvzrFyemLE6gJkb2oJwKIMn28go3ZNoXHbb1JADPWQDcXbDosGLhAnJeZDhSPsptgbRq309NBtLPSERF8pqHJQw/s320/IMG_5054.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>After walking around for a while, we settled on a casual Japanese restaurant--we were lured in by the nifty faux food.</div><br />
<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUt2FsroXbs4pB_NhGwoewlzsA-KQbgKlGMKJ1yd1L-bv8tgCdGAGsMmKg04slMas2bfEmWNQR6lWZprhuF7EjQ1Exi1IkA9a3FHZksRRC-1zDDz0W6fmJv1HVPprE34GX5crEA/s1600-h/IMG_5052.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339939200740806370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUt2FsroXbs4pB_NhGwoewlzsA-KQbgKlGMKJ1yd1L-bv8tgCdGAGsMmKg04slMas2bfEmWNQR6lWZprhuF7EjQ1Exi1IkA9a3FHZksRRC-1zDDz0W6fmJv1HVPprE34GX5crEA/s320/IMG_5052.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>The first dish we shared was some sort of rice bowl topped with chopped sashimi of salmon, tuna, and shrimp, as well as tamago, cucumber, and scallions. It was served with a warm broth that tasted like some mirin or rice vinegar. Light and refreshing.</div><br />
</div><div style="text-align: center;"><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlxNEOZV70LudAKGAZLHgk0iG0_DY5WPfoLesQHVtC-hPnFymXa5fnVGx8RRS7NdFR9FcoVsxWP2beer-9KL8J_YeegvLAkI6xrN5yuVJ13S9D9SX_A2WeiPYyP1Rzzsjrw_hSw/s1600-h/IMG_5053.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339938644138149154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlxNEOZV70LudAKGAZLHgk0iG0_DY5WPfoLesQHVtC-hPnFymXa5fnVGx8RRS7NdFR9FcoVsxWP2beer-9KL8J_YeegvLAkI6xrN5yuVJ13S9D9SX_A2WeiPYyP1Rzzsjrw_hSw/s320/IMG_5053.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>The second dish was like a fish katsu in a hot broth. This one was very tasty. None of us had any idea of what either of the two dishes were called because we basically pointed to a picture on their menu and nodded. At least things worked out well so far with that strategy.</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4c2nv0J6e_8G_eFpiImZcoxXOHOgCGDDyrcuRgvEiP3T1YQgd2J5OiKwOqAYXBofDdwsRluws3fLCkkyhFbycem-HJRkx19jLUi3Us6gkUzc8hegAiH-qBAwlp3cDw4JGwek5qA/s1600-h/IMG_5056.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339940355890951890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4c2nv0J6e_8G_eFpiImZcoxXOHOgCGDDyrcuRgvEiP3T1YQgd2J5OiKwOqAYXBofDdwsRluws3fLCkkyhFbycem-HJRkx19jLUi3Us6gkUzc8hegAiH-qBAwlp3cDw4JGwek5qA/s320/IMG_5056.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a></div><div style="text-align: center;"><div style="text-align: justify;">My first encounter with the amazing Japanese toilets. Among the nifty toilet technology, there were washing or spraying options to clean your tush and water sounds to facilitate your toilet experience.</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXcYqlsEA1l8AE5nZmOYxiZlgOEQwR0AhT_M4fVCOnDPX4TkBx0c1mGYwkn8ZuMpw2kgAbhAoPZwUisteNw42F-rUpoJTKMursSN7hEk1hNqdJpL3WsGrcwEn_x-mpBPC13NOLw/s1600-h/IMG_5066.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339946370246045186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXcYqlsEA1l8AE5nZmOYxiZlgOEQwR0AhT_M4fVCOnDPX4TkBx0c1mGYwkn8ZuMpw2kgAbhAoPZwUisteNw42F-rUpoJTKMursSN7hEk1hNqdJpL3WsGrcwEn_x-mpBPC13NOLw/s320/IMG_5066.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div style="text-align: center;"><div style="text-align: justify;">The Japanese are definitely known for their efficiency and clever product design. They are also known for their emphasis on convenience. Case in point: ice in a cup. Genius, right? Why have I not seen this in American supermarkets? They also had sake in a cup among other equally intriguing supermarket or convenience store items.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6n6rbGvZS9KsUeZ9oT6dVmxxx1FiLJLiEJJSGiZt-Uy8JRlEPf50M6SBhtpTwmm9Bxl6bJPU_JWrWfs2r96KfMBgST6BSn5QNyHfUmgwl8EG_D8ItEafrJNeJ0-od1Zudo9IiA/s1600-h/IMG_5077.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339948027697291074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6n6rbGvZS9KsUeZ9oT6dVmxxx1FiLJLiEJJSGiZt-Uy8JRlEPf50M6SBhtpTwmm9Bxl6bJPU_JWrWfs2r96KfMBgST6BSn5QNyHfUmgwl8EG_D8ItEafrJNeJ0-od1Zudo9IiA/s320/IMG_5077.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a>After spending the night in Narita, we made our way to Yokohama to do some sightseeing, including the San Diego Friendship Fountain.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YMPLUZ1ktsHgmg8g3QLPrne7VO7W_aU0fqB71z1Kl1xJKpqVfaj-Ed_bUOf2qlA-19ptKMeIw7WOyzpmz6zBVvZ1I0pdrU59IU8z3vyxWUHhEZxj0G9hWpTtZ8Nvx44QC9Kb8g/s1600-h/IMG_5082.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340166599844223602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YMPLUZ1ktsHgmg8g3QLPrne7VO7W_aU0fqB71z1Kl1xJKpqVfaj-Ed_bUOf2qlA-19ptKMeIw7WOyzpmz6zBVvZ1I0pdrU59IU8z3vyxWUHhEZxj0G9hWpTtZ8Nvx44QC9Kb8g/s320/IMG_5082.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a>The highlight in Yokohama was probably the Shin Yokohama Ramen Museum. It was a bit of a tourist trap with exhibitions about the history of ramen, but it was also a good place to sample various, unique types and recipes of <a href="http://en.wikipedia.org/wiki/Ramen">ramen</a>. Above is a nifty ramen vending machine in front of each vendor: insert money, choose your ramen, and grab your ticket and change. Again, efficiency and convenience are key.</div><br />
<div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoyE02VgxFEbN-T8-EMD_nARhicUIjWvhGg7-L4xO9SxeUbmaPZqhzks4vud4Ox2zgu1w7SUx-ayGUuOPfxEJ9HgAAbx6jxZddHP8jAEh4puukHCKHPFhd9Itm13fq9XmAzN9dg/s1600-h/IMG_5084.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340171249135638418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoyE02VgxFEbN-T8-EMD_nARhicUIjWvhGg7-L4xO9SxeUbmaPZqhzks4vud4Ox2zgu1w7SUx-ayGUuOPfxEJ9HgAAbx6jxZddHP8jAEh4puukHCKHPFhd9Itm13fq9XmAzN9dg/s320/IMG_5084.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a>The ramen man at Yamagata Ryuhanhai skillfully cooking the ramen noodles.</div><br />
<div style="text-align: center;"><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwHnmYZhBiInB2QmoV9xPViurhOxDPZuX1zgx1HAYUl_IsAELoytdkleCGB73BKT722Vvp8XRqSO6XTLl2NOqzJNSth3X8zHDUCwRQUq3vnyQbRin4-GWgiaF-rk0QbMkx9qAXA/s1600-h/IMG_5090.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340172456907648786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwHnmYZhBiInB2QmoV9xPViurhOxDPZuX1zgx1HAYUl_IsAELoytdkleCGB73BKT722Vvp8XRqSO6XTLl2NOqzJNSth3X8zHDUCwRQUq3vnyQbRin4-GWgiaF-rk0QbMkx9qAXA/s320/IMG_5090.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Yamagata Ryushanhai: miso-type ramen--chicken, pork, and seafood-based soup with medium-shaped noodles, topped with slice pork, and chili, miso, and garlic paste. This was the most amazing bowl of ramen I have ever had--the broth was extremely flavorful; the noodles were fresh and perfectly cooked; and the chili/miso/garlic paste added the last punch.</div><br />
</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3NQr-OsluXJOPqEn_b_nxg1iwAoY4_0-txK8nz2k9lW7QAMfey9hd6do2_NXX2W5Fb-dSfnpoJE2gVnm1xZ1HDREfmSkQg5oe5K2C7humSm21rMysX7iHoV9Xnlb2YDmH2UHXQ/s1600-h/IMG_5098.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340174069516340194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC3NQr-OsluXJOPqEn_b_nxg1iwAoY4_0-txK8nz2k9lW7QAMfey9hd6do2_NXX2W5Fb-dSfnpoJE2gVnm1xZ1HDREfmSkQg5oe5K2C7humSm21rMysX7iHoV9Xnlb2YDmH2UHXQ/s320/IMG_5098.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Kumamoto Komurasaki: tonkatsu-style ramen--chicken, ginger, and pork-based soup-- with thinner-shaped noodles, topped with sliced pork, seaweed, and a boiled egg. The broth was visibly cloudier and richer than the miso ramen. The bowl was also huge! Pinnerton and I shared so we were able to enjoy both types of ramen. I don't think I can have ramen state-side ever again ... It's just not the same!</div><br />
<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOXY5rG1y_FgJI4K5J6I3VfM5TfsO8uBJG0BK8ehm9d2Be7XEt0jiAf0zZl6iwdXB-wRGtknX0xwrnbJ5u5UJGaQIHiXfjvSEEe0tRoGjGRKOdo11rm5JNuAcYF9v6kK7DloUFQ/s1600-h/IMG_5136.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340175318578369266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOXY5rG1y_FgJI4K5J6I3VfM5TfsO8uBJG0BK8ehm9d2Be7XEt0jiAf0zZl6iwdXB-wRGtknX0xwrnbJ5u5UJGaQIHiXfjvSEEe0tRoGjGRKOdo11rm5JNuAcYF9v6kK7DloUFQ/s320/IMG_5136.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a>I wish we could have gone to all the 9 vendors at the ramen museum, but unfortunately the tour must go on. We went on a boat ride then on the Hakone Ropeway (an aerial tram) to the Fuji-Hakone-Izu National Park, where you could still see the remants of Mount Fuji's volcanic activity. Above is the <a href="http://en.wikipedia.org/wiki/Great_Boiling_Valley">Owakudani Boiling Valley</a>--known for the "black eggs" (the eggs turn black when boiled in the hot springs due to the sulphur level), which is supposed to add 7 years to your life. We didn't make it there in time to consume freshly boiled black eggs, but we did purchase some pre-boiled eggs in a vacuum-sealed pack. My sister and I tried the black egg soft serve ice cream. It tasted just like any other ice cream, but hopefully its longevity benefits will still translate in the ice cream application.</div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW1ljnk1UTBFAKSWhWFdVwr8quLkvil-J1faVwaeHMDCvRR1kW6Smk7O2LgrjoNWaBdI0yEpe6GVlwVUDxTuSYtjYCEgZ8-BfpSi9s2bM5Qb02ZdKfGYcxobZG-JtZTP8cTCT-g/s1600-h/IMG_5137.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340174892340109490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW1ljnk1UTBFAKSWhWFdVwr8quLkvil-J1faVwaeHMDCvRR1kW6Smk7O2LgrjoNWaBdI0yEpe6GVlwVUDxTuSYtjYCEgZ8-BfpSi9s2bM5Qb02ZdKfGYcxobZG-JtZTP8cTCT-g/s320/IMG_5137.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>A view of Mount Fuji.<br />
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</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdjFM5yy62q00FWoT7l0C1r_F1aqee_fidLfi7NTbu6eKnh1i9VCHPIW9iwkfadS5Z2RvsergAr4KJu_Zezngta-6iwlEdA-augs-GpFqYud5y5Lx0mHp_mbP1ktz5X94Y2b-Vg/s1600-h/IMG_5146.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340175735000610130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdjFM5yy62q00FWoT7l0C1r_F1aqee_fidLfi7NTbu6eKnh1i9VCHPIW9iwkfadS5Z2RvsergAr4KJu_Zezngta-6iwlEdA-augs-GpFqYud5y5Lx0mHp_mbP1ktz5X94Y2b-Vg/s320/IMG_5146.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>After a wonderful stay at the Hotel Fujihana and a relaxing <span style="font-style: italic;">onsen</span> (traditional Japanese hot spring) experience, my family and I traveled to Oshino Hakkai, where there were spring pools flowing from Mount Fuji. My camera ran out of battery so no picture from there--bummer! After checking into our new hotel, we went exploring around Tokyo and visited the Imperial Palace (above). Unfortunately, it is only opened to the public for a few days a year, and we were not so lucky.</div><br />
<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOOmsLxrWg_ECGSiBat-qnQ_5Je9sZ3UMhYdrs_b6l6VodilTxRUFVCO8jUHlWvvJHC2QWhQokt6aQAcL-M65X1dHLRutAjrzh-kfskLLEiHDivetei5hA8Ochskn_O7A94oLbg/s1600-h/IMG_5163.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340178836210840866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOOmsLxrWg_ECGSiBat-qnQ_5Je9sZ3UMhYdrs_b6l6VodilTxRUFVCO8jUHlWvvJHC2QWhQokt6aQAcL-M65X1dHLRutAjrzh-kfskLLEiHDivetei5hA8Ochskn_O7A94oLbg/s320/IMG_5163.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a>While we were exploring Tokyo and its many famous districts, we made a stop at the iconic Herzog and de Meuron's Prada structure located in the Omotesando district. We also stopped by the <a href="http://en.wikipedia.org/wiki/Comme_des_Gar%C3%A7ons">Commes des Garcons</a> flagship, but it wasn't opened yet. I tried finding the <a href="http://en.wikipedia.org/wiki/A_Bathing_Ape">BAPE</a> store, but we gave up after wandering the streets to no avail. Apparently, the store is purposely hard to find--well, they succeeded.<br />
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That's it for the first part of LMC's culinary adventures in Japan--way more food to come in the next travelogue including the BEST tonkatsu in Tokyo and amazing food vendors at the Asakusa Nakamise.</div><br />
Enjoy,<br />
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Little Miss Contrary</div></div></div>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com5tag:blogger.com,1999:blog-35816006.post-60975771205410774552009-01-24T22:12:00.000-08:002009-05-24T20:24:08.484-07:00A Food Travelogue: From Copenhagen to Helsinki<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiF2nRjyWaWIeJFBCn-uGNLa0JqaVOulkMOa5UMjycvFjLwC12VUWF2OOPJZlTj8Z341_g1_9DO84c9xMdcZIB0MzLUhoxjZB7rkEV7VekZuww1ycIDNK3m4hWxanaygwhWQCjg/s1600-h/IMG_4188.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiF2nRjyWaWIeJFBCn-uGNLa0JqaVOulkMOa5UMjycvFjLwC12VUWF2OOPJZlTj8Z341_g1_9DO84c9xMdcZIB0MzLUhoxjZB7rkEV7VekZuww1ycIDNK3m4hWxanaygwhWQCjg/s320/IMG_4188.JPG" alt="" id="BLOGGER_PHOTO_ID_5337675027942256290" border="0" /></a>Hej! (That's "hello" in Danish and Swedish!) Last year, when my sister and I made our usual trip back to Bangkok, our wonderful, globe-trotting mother planned a whirlwind trip for us (and our Dad, of course) to Denmark, Norway, Sweden, and Finland in 9 days. The weather was relative mild and pleasant across the countries, except for our visit to Nordcapp (or the North Cape) in hope to see the <a href="http://en.wikipedia.org/wiki/Midnight_sun">midnight sun</a>. I took about a million pictures from all of our sightseeing, but I will exercise restraint and share a little Scandinavia travelogue through its sights and cuisine.<br /></div><br /><div style="text-align: justify;">We arrived in Copenhagen, Denmark, and visited various sights such as the Amelienborg Palace and the famous Little Mermaid statute. After some sightseeing, we got on the Scandinavian Sea Way cruise line to make our way to Oslo, Norway. We enjoyed an expansive Scandinavian buffet on the boat, which included a variety of seafood, breads, cured meats, cheeses, desserts, and a whole bunch of other usual buffet items.<br /></div><div style="text-align: center;"><br /></div> <div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GGr-aFRP5QSbBydAqcXGHl4MhpTma6YyagY64wmZA6pYqOrroojLUlMMSeEiYzUjcPtvfspI_3X-Z1H4N7tv2qpTkqPoI440E856GSdr7tatTeMEOFYOSMh960dfl25PO3DP9g/s1600-h/IMG_4248.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GGr-aFRP5QSbBydAqcXGHl4MhpTma6YyagY64wmZA6pYqOrroojLUlMMSeEiYzUjcPtvfspI_3X-Z1H4N7tv2qpTkqPoI440E856GSdr7tatTeMEOFYOSMh960dfl25PO3DP9g/s320/IMG_4248.JPG" alt="" id="BLOGGER_PHOTO_ID_5304011096479540226" border="0" /></a>The cold seafood spread on the Scandinavian Sea Way.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWk_3Lc7iHpxzZjEP06k_jwYHkVL8zu1-gNUpH_hsWssbEIloUUOrVBPHDe1jhepAnQOJ12sTM2mpNlNkS6cAeFZ2jNBPd352169_JhZ6PTXOdW_EhD2mLIXFNRL3Iw3yw1-eOg/s1600-h/IMG_4275.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWk_3Lc7iHpxzZjEP06k_jwYHkVL8zu1-gNUpH_hsWssbEIloUUOrVBPHDe1jhepAnQOJ12sTM2mpNlNkS6cAeFZ2jNBPd352169_JhZ6PTXOdW_EhD2mLIXFNRL3Iw3yw1-eOg/s320/IMG_4275.JPG" alt="" id="BLOGGER_PHOTO_ID_5337673549146666754" border="0" /></a><div style="text-align: left;"><div style="text-align: center;">Once we arrived in Oslo, we visited a Viking museum, which was really neat because they have exhibits of recovered Viking ships and other voyage objects.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSa7Zjp-BGDYsmrjjBtRXPA7zb4O2yKg1yAJdz7RuflYad2ka5PevcdDo3a8KvufYk0qqHZQOyj-TEOVNOblfOaJpvDBJMV4_nwuJnUABKDhRRzh84BZozhtZ_C56Pak_5qCebrg/s1600-h/IMG_4309.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSa7Zjp-BGDYsmrjjBtRXPA7zb4O2yKg1yAJdz7RuflYad2ka5PevcdDo3a8KvufYk0qqHZQOyj-TEOVNOblfOaJpvDBJMV4_nwuJnUABKDhRRzh84BZozhtZ_C56Pak_5qCebrg/s320/IMG_4309.JPG" alt="" id="BLOGGER_PHOTO_ID_5337673943462557522" border="0" /></a>The best part of Oslo was probably the Forgner Park, which contained the amazing Vigeland Sculpture Park.<br /></div><br /></div></div><div style="text-align: center;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAyHxvYrxb6WEvobn_tVOsuu1fjdJSlxY3FzYm3zpITBVelfQ33iRgvll2rgpVadR_p3E7-o-r7woiWLGf-tyDTKQ8-6eRIYWc2AxiPtTqApKP0u3btSGN5iBhTITpzUcGa0TyQ/s1600-h/IMG_4404.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAyHxvYrxb6WEvobn_tVOsuu1fjdJSlxY3FzYm3zpITBVelfQ33iRgvll2rgpVadR_p3E7-o-r7woiWLGf-tyDTKQ8-6eRIYWc2AxiPtTqApKP0u3btSGN5iBhTITpzUcGa0TyQ/s320/IMG_4404.JPG" alt="" id="BLOGGER_PHOTO_ID_5304011496478521234" border="0" /></a>After Oslo, we traveled to Sweden and spent the night in Karlstad. It was this quiet town and we stayed in this really cute boutique hotel that had the best buffet spread. All of their food items were local and/or organic. I had the most delicious local sausage and organic cheeses there!<br /></div><br /><div style="text-align: center;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjK6vUiAhtUNuqaeQkT0mHopX6CeZJToSGDipx4JwD287MNh59mOYnTzN5Tj2GUNLylTjQktNIHk2mpxr4YVpNnHoB9qc5Lt9kVovE4XKBXv36-NnqT9Oh80fFbyxIr0KnWmL8MA/s1600-h/IMG_4481.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjK6vUiAhtUNuqaeQkT0mHopX6CeZJToSGDipx4JwD287MNh59mOYnTzN5Tj2GUNLylTjQktNIHk2mpxr4YVpNnHoB9qc5Lt9kVovE4XKBXv36-NnqT9Oh80fFbyxIr0KnWmL8MA/s320/IMG_4481.JPG" alt="" id="BLOGGER_PHOTO_ID_5304011815293704130" border="0" /></a>We left Karlstad and made our way to Stockholm, which was probably one of my favorite cities on this trip. It was a large, urban city that reminded me of San Francisco. The following day, we wandered around Old Town Stockholm, and I attempt to find <a href="http://en.wikipedia.org/wiki/Kringle">kringle</a> to no avail. Above: I couldn't resist a little Lakka, or <a href="http://en.wikipedia.org/wiki/Cloudberry">cloudberry</a>, ice cream--yum!<br /></div><br /></div><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtY2aZbISqo5UHWNuzqYL1gBUjt7y3s_G9jBKJG2h2dkJRyy3y7UZRw2VLugbGSaWhVhmIoThcgKt8rBp-kp-oAs7AnecrBiNjNZrwXGn8c_h-OsWDyRi7KgTAlj76IzyYTXa4Jg/s1600-h/IMG_4491.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtY2aZbISqo5UHWNuzqYL1gBUjt7y3s_G9jBKJG2h2dkJRyy3y7UZRw2VLugbGSaWhVhmIoThcgKt8rBp-kp-oAs7AnecrBiNjNZrwXGn8c_h-OsWDyRi7KgTAlj76IzyYTXa4Jg/s320/IMG_4491.JPG" alt="" id="BLOGGER_PHOTO_ID_5304011923011374130" border="0" /></a>After a whole lot of walking, my sister and I needed a snack, of course. We couldn't help but make a beeline to a street vendor, and got ourselves a "French hot dog." I don't know if the French are aware of this culinary invention, but it's pretty ingenious. It's essentially your choice of a hot dog stuffed inside a French baguette, condiments optional. We may have just been a little famished, but it was pretty tasty.<br /></div><br /><div style="text-align: left;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NvL8K4xozJPRycDBjP8MKDB26T4oxDav3PTi4PVuaM8lMUDbc5_3KGzyavnPGwEoy7WEOwxaroL7rz3JhP3fcowmWx7FgvF0u1OF2IA55Oav3k293RRSWO-dsJCgtOUw9QcIAw/s1600-h/IMG_4539.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NvL8K4xozJPRycDBjP8MKDB26T4oxDav3PTi4PVuaM8lMUDbc5_3KGzyavnPGwEoy7WEOwxaroL7rz3JhP3fcowmWx7FgvF0u1OF2IA55Oav3k293RRSWO-dsJCgtOUw9QcIAw/s320/IMG_4539.JPG" alt="" id="BLOGGER_PHOTO_ID_5337683902014971042" border="0" /></a>In Stockholm, we stayed at the coolest hotel called Clarion Hotel Sign. When I first heard Clarion, I was sort of like eh, lame, just another hotel chain, but I was very pleansantly surprised to find a fun and modern, boutique-style hotel ... AND the home of Marcus Samuelsson's <a href="http://www.aquavitgrillrawbar.se/">Aquavit Grill & Raw Bar</a>. We couldn't afford the time in our schedule (or money, for that matter) to eat there, so I just admired the restaurant and menu from afar. The next morning, my family and I ate breakfast in the hotel, and lo and behold--Marcus Samuelsson sitting there, presumably with his wife, eating breakfast a few tables away from us! He seemed caught off guard that anyone would recognize him. After I profusely apologized for interrupting his breakfast, he kindly obliged for a photo-op. The photo on the left is Pinnerton with Mr. Samuelsson. So cool, huh?! While were were in Stockholm, we also visited the incredible Stockholm City Hall where the Nobel Prize banquets are held.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFORYex4SnAijrS96afit1S_8Xmb_5hu5MpyPhkfLZGNht9XMEWPABfXxn11l4zS4jU0kJfHNPb4zBm7lHWaPi6jtyz0kaMITV0OqLVac__2qdO2frKbBX8Tj6TY1HlNsA4uu1w/s1600-h/IMG_4622.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFORYex4SnAijrS96afit1S_8Xmb_5hu5MpyPhkfLZGNht9XMEWPABfXxn11l4zS4jU0kJfHNPb4zBm7lHWaPi6jtyz0kaMITV0OqLVac__2qdO2frKbBX8Tj6TY1HlNsA4uu1w/s320/IMG_4622.JPG" alt="" id="BLOGGER_PHOTO_ID_5337688466999242322" border="0" /></a>A display of the table-setting for the Nobel Prize banquet.<br /></div><br /></div></div><div style="text-align: center;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTx4YcQmivHN0zs2Tdt_NyKEYY97ZroRcFCuES-bouvlEUOCa6556iO6vW7X0Po_mjD59XLD_4xKMdhArUsOrRZpxY8gy1DzCu3iK6YDb46gtsEcmZdmugPG1zk4CNkP5TGWN0Q/s1600-h/IMG_4755.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTx4YcQmivHN0zs2Tdt_NyKEYY97ZroRcFCuES-bouvlEUOCa6556iO6vW7X0Po_mjD59XLD_4xKMdhArUsOrRZpxY8gy1DzCu3iK6YDb46gtsEcmZdmugPG1zk4CNkP5TGWN0Q/s320/IMG_4755.JPG" alt="" id="BLOGGER_PHOTO_ID_5337692171107336754" border="0" /></a>After a fantastic time in Stockholm, we took the Silja Line ship to Helsinki, Finland. From there, we immediately flew Ivalo, then rode in a bus for several hours to Honningsvag, Norway, which was a sleepy but the most populated town closest to the North Cape. After dinner at the hotel in Honningsvag, we took yet another bus ride to the North Cape. I was so excited to see the midnight sun to only find out that visitors have about 10% chance of actually witnessing it, but the North Cape was still eeriely lit at midnight. The picture above is the globe at North Cape.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wdmTxx_0LcAYSGV_prhZKRTykiRgDZlCRV_L3UGHUGR6jowWek5udK3oJZo2RGuU0fatNiAp4wJzqKRDXTu9qkpLqWF6Izx64E9EMT7pL6YKPaFYEIoMPNii-aSldohYFAlqjg/s1600-h/IMG_4742.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wdmTxx_0LcAYSGV_prhZKRTykiRgDZlCRV_L3UGHUGR6jowWek5udK3oJZo2RGuU0fatNiAp4wJzqKRDXTu9qkpLqWF6Izx64E9EMT7pL6YKPaFYEIoMPNii-aSldohYFAlqjg/s320/IMG_4742.JPG" alt="" id="BLOGGER_PHOTO_ID_5304012457928009042" border="0" /></a>Even though we didn't get to see the midnight sun, we enjoyed a little champagne and caviar to celebrate the journey.<br /></div><br /><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiela-DlMKTmiaE2s-u-jJ_1J7A-SZvi5vQdy8gt5w2uBKYhgY6SIRxg0Kb5QvcHg-1l_X8PNNP_Pp3rkQ_C0i3-hmt7ZErg2i_K9l739oncgkLzvo3eolDY_CHceix4WbE70_IRQ/s1600-h/IMG_4796.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiela-DlMKTmiaE2s-u-jJ_1J7A-SZvi5vQdy8gt5w2uBKYhgY6SIRxg0Kb5QvcHg-1l_X8PNNP_Pp3rkQ_C0i3-hmt7ZErg2i_K9l739oncgkLzvo3eolDY_CHceix4WbE70_IRQ/s320/IMG_4796.JPG" alt="" id="BLOGGER_PHOTO_ID_5337695909740721266" border="0" /></a>The next day, we traveled back to Ivalo where visited the Sapmi park, which recreated the Sami culture, and we saw a bunch of reindeers! And for dinner, we ate them! Well, not the reindeers that we saw, but we really did enjoy a local delicacy of braised reindeer, served with lingonberry sauce and mashed potatoes. It was surprisingly not too gamey and tasted pretty good because it may have been braised with a good amount of butter. The lingonberry sauce complemented the reindeer meat really well--just like turkey and cranberry sauce! Oh, the Finnish also enjoy bear meat because we saw canned bear meat at the airport. I almost picked one up but wasn't sure how it would make it through customs.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2SsiZU9eX0GsTEaDtOEp8cPL2SSiEp39BY05jjQOqmRFHGeOG-F6WT8PIYxaPbJVX5-GprHU75jw1GDN7IvurrBpKi9WWgvQ69OMsz04mEk9Yi5LukWLjClvSdKlUIudsFEAeQ/s1600-h/IMG_4814.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2SsiZU9eX0GsTEaDtOEp8cPL2SSiEp39BY05jjQOqmRFHGeOG-F6WT8PIYxaPbJVX5-GprHU75jw1GDN7IvurrBpKi9WWgvQ69OMsz04mEk9Yi5LukWLjClvSdKlUIudsFEAeQ/s320/IMG_4814.JPG" alt="" id="BLOGGER_PHOTO_ID_5337698617925364578" border="0" /></a>We flew from Ivalo to Helsinki and spent our last day there. We only spent a couple of hours sightseeing, but there really isn't much to see in Helsinki. We did visit the Sibelius monumental park, which was created in honor of Finnish composer Jean Sibelius, most famous for <span style="font-style: italic;">Finlandia, Opus 26</span>. Our bus driver played the piece for us since none of us had heard it before. Apparently, according to Wikipedia, "Die Hard 2" ended with <a href="http://en.wikipedia.org/wiki/Finlandia"><span style="font-style: italic;">Finlandia</span></a> because the director was Finnish. Interesting factoid, eh?<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gkFKVxM78PYrpQkNIcm4JHXofWeDIS7bOpDaGmKQhckPfjcfIhI7losj9OMFVrF9Jb5i4eqRQdfd64yYZu3VZh6AgJKYvMLSrcpDRzS47zwj4-BOKrDH-enS3Be6Wc7PDlQ9Cw/s1600-h/IMG_4834.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gkFKVxM78PYrpQkNIcm4JHXofWeDIS7bOpDaGmKQhckPfjcfIhI7losj9OMFVrF9Jb5i4eqRQdfd64yYZu3VZh6AgJKYvMLSrcpDRzS47zwj4-BOKrDH-enS3Be6Wc7PDlQ9Cw/s320/IMG_4834.JPG" alt="" id="BLOGGER_PHOTO_ID_5337698183074953618" border="0" /></a>Before we departed, we also visited the Temppeliaukio Church, which is a truly unique site because it is a church built into a giant rock (and is supposed to have amazing acoustics). Everyone was so exhausted after this trip because our schedule consisted of very long bus rides and just non-stop traveling. And as much as the cuisine of Scandinavia was intriguing, we couldn't wait to get back to Bangkok and the flavors of Thai food!<br /></div><br />Enjoy,<br /><br />Little Miss Contrary<br /><br />Coming next: LMC's culinary adventures in Tokyo and Yokohama!<br /></div></div></div></div>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-60060589734542956002009-01-14T09:25:00.000-08:002009-05-19T20:01:58.625-07:00LMC's 24th Birthday Dinner<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhf0MDa804CR6H9_NZ8H8CSfyNNn5zPk4642HUzzX-_MRYzt56X97DbdXmqg_npNNZOw4BQpTgCl9Qp0tH3p98QYFWb4RokbP5IGnplojco07D7gnRi3YImk2wt6m0vl135_28g/s1600-h/IMG_3947.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhf0MDa804CR6H9_NZ8H8CSfyNNn5zPk4642HUzzX-_MRYzt56X97DbdXmqg_npNNZOw4BQpTgCl9Qp0tH3p98QYFWb4RokbP5IGnplojco07D7gnRi3YImk2wt6m0vl135_28g/s320/IMG_3947.JPG" alt="" id="BLOGGER_PHOTO_ID_5291227657584157826" border="0" /></a>Happy belated 2009! I hope everyone had a wonderful holiday season with family and friends. I usually don't make new years resolutions, but I do resolve to blog more often because I love taking photographs of my culinary adventures and sharing them with the world! So, let's get to it. Among the events of 2008, I turned 24. For the occasion, Mr. Tall and I went to <a href="http://www.georgesatthecove.com/ocean-terrace/">George's Ocean View Terrace</a> in La Jolla. The Terrace is comfortable and casual, whereas the George's California Modern, located below, is much more formal.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqfV4_PFZNIogMI4potLMGR-Ge3Flrm0BpXZjVBCjbVXq_b9pgMVM4rxh_oAjUcVG0Pek0GPyzCKkLgpmEu25pt3Z-W69NtIRj0ZhqlulTblehAOkaPg55fwPcruRXZEXuEcLtw/s1600-h/IMG_3946.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqfV4_PFZNIogMI4potLMGR-Ge3Flrm0BpXZjVBCjbVXq_b9pgMVM4rxh_oAjUcVG0Pek0GPyzCKkLgpmEu25pt3Z-W69NtIRj0ZhqlulTblehAOkaPg55fwPcruRXZEXuEcLtw/s320/IMG_3946.JPG" alt="" id="BLOGGER_PHOTO_ID_5291227866186587010" border="0" /></a>We had been there once before when I was mad at Mr. Tall (neither of us seem to remember what it was about). He took me there--and everything was forgiven and forgotten. Like our first visit, Mr. Tall planned it so that we would be dining during sunset. By the way, reservations are highly, highly recommended because there is always a long wait to get a table since the Terrace area is quite small. Mr. Tall and I were seated right at the edge of the Terrace with the most beautiful view of La Jolla Cove. As we basked in the spectacular sunset, we started with the <span style="font-style: italic;">Charcuterie Plate</span> with La Quercia prosciutto, Pecorino Crotonese, fig mustard, and grilled bread. Mr. Tall and I unanimously agreed that this was <span style="font-style: italic;">the best</span> starter we have ever eaten at a restaurant. I realize that's a big statement, but everything about this charcuterie plate was perfection. The prociutto and cheese were excellent, the fig mustard was absolutely divine (with huge chunks of figs)--putting all the elements on the perfectly grilled levain was simply foodgasm.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENw22Q7OUt-0rxfP3-eP3uf2C92f7Tf-0ylLE-YUrWjGlmiIZyCqgozhGts_Liupdf6LrCRFHf1oFrePdzb00_ko6WCLvWvS6L3xn2Dq8_fBxlzgKwyTUILd0ZauX941tm6e5FA/s1600-h/IMG_3949.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENw22Q7OUt-0rxfP3-eP3uf2C92f7Tf-0ylLE-YUrWjGlmiIZyCqgozhGts_Liupdf6LrCRFHf1oFrePdzb00_ko6WCLvWvS6L3xn2Dq8_fBxlzgKwyTUILd0ZauX941tm6e5FA/s320/IMG_3949.JPG" alt="" id="BLOGGER_PHOTO_ID_5291228096004239522" border="0" /></a>For our entrees, Mr. Tall went with the <span style="font-style: italic;">Penne Pasta with Braised Lamb</span>--braised lamb shoulder, artichokes, roasted tomatoes, peas, olives and minted ricotta cheese. He really liked the dish but said that the he could have used less of the ricotta cheese because it was a bit overpowering to the rest of the flavors.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q8EQ4pO2-8fZzC9VPZqq_klTEFwVSMvV9HC8weGfSio8AQggYpFZO2KtT_V6Yl0ApbmOYpcS2GVinSXm8uf8a0FL-3jNgNf39qWTiyxiGQ5bf2fWjHg8y7q3lG6gu8c0OJTaLg/s1600-h/IMG_3950.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Q8EQ4pO2-8fZzC9VPZqq_klTEFwVSMvV9HC8weGfSio8AQggYpFZO2KtT_V6Yl0ApbmOYpcS2GVinSXm8uf8a0FL-3jNgNf39qWTiyxiGQ5bf2fWjHg8y7q3lG6gu8c0OJTaLg/s320/IMG_3950.JPG" alt="" id="BLOGGER_PHOTO_ID_5291228822876420290" border="0" /></a>I was in a seafood mood, so I ordered the <span style="font-style: italic;">Mediterranean Seafood Stew</span> with calamari, clams, mussels, and "fresh fish" in a boullabaisse-style brother, served with grilled levain and rouille. I really enjoyed the stew--the seafood was fresh, the broth was very flavorful, and the rouille, the usual garnish atop a boullabaisse, just pulled everything together.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeABX1eVvZuOnntmdFFlT1SY5Y_h1AHZQN1D5yDxC00ASTbFeCKmILDU9_p3jErv78CsqkLKgC2prKLkOFc9kv76YAz1Mj7sx52HRKOku3TSuKbNJotvBLdWq2YSQjOMbZdCZqCA/s1600-h/IMG_3954.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeABX1eVvZuOnntmdFFlT1SY5Y_h1AHZQN1D5yDxC00ASTbFeCKmILDU9_p3jErv78CsqkLKgC2prKLkOFc9kv76YAz1Mj7sx52HRKOku3TSuKbNJotvBLdWq2YSQjOMbZdCZqCA/s320/IMG_3954.JPG" alt="" id="BLOGGER_PHOTO_ID_5291229370973113842" border="0" /></a>I think the dessert offerings vary. That night Mr. Tall had a banana, chocolate, and pecan tart, and I enjoyed a decadent warm chocolate cake topped with vanilla ice cream. Both were yummy! It's worth mentioning that the Terrace had a quite extensive list of wine by the glass. With our server's recommendation, I went with the <span style="font-style: italic;">Albarino</span> from Condes de Albarei in Rias Biaxis, Spain. It was such a lovely and light white wine that went very well with the Seafood Stew. Mr. Tall, not being a big fan of wine, enjoyed a white beer of some sort. All in all, I had a fantastic birthday dinner, and George's Ocean View Terrace is definitely one of my favorite restaurants in San Diego. If you want a casual yet refined dining experience, and an amazing rooftop ocean view to boot, then make a date for George's.<br /></div><br />Enjoy,<br /><br />Little Miss Contrary<br /><br />Coming next: a little food travelogue to Scadinavia and meeting Marcus Samuelsson!Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com3tag:blogger.com,1999:blog-35816006.post-55895748149628665312008-10-25T22:45:00.000-07:002008-10-27T15:21:50.813-07:00SDRW at CH1VE<span style="font-family:georgia;">The saying about law school goes: "They scare you to death your first year; work you to death your second year; and bore you to death your third year." So far, that's pretty accurate. That's really no excuse for blogging about July's culinary adventures in October, but I guess I prefer to rock this retro-blogging thing. This past summer I worked full time as a law clerk at a civil litigation firm, actually got paid, but didn't exactly have the greatest time. Nonetheless, there were many moments this summer definitely worth remembering.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wxCB9XAJk7mKSpGrXOwTARxDuro-mvh30ZOFz7W6ZBPKPlWG1jDE_PXi5sKy-BzeriIeebe1c1qgv1-37deBsnbvEaCUB8bHKIpT1I-j0bDAnjoAH4I81MAKOBTYloqUJkQkJw/s1600-h/IMG_3846.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wxCB9XAJk7mKSpGrXOwTARxDuro-mvh30ZOFz7W6ZBPKPlWG1jDE_PXi5sKy-BzeriIeebe1c1qgv1-37deBsnbvEaCUB8bHKIpT1I-j0bDAnjoAH4I81MAKOBTYloqUJkQkJw/s320/IMG_3846.JPG" alt="" id="BLOGGER_PHOTO_ID_5261340906336235314" border="0" /></a><span style="font-family:georgia;">During the <a href="http://www.sandiegorestaurantweek.com/">San Diego Restaurant Week</a> in July, Mr. Tall and I visited </span><a href="http://www.chiverestaurant.com/chive.html">Chive</a><span style="font-family:georgia;">, located in Gaslamp Quarter. I am usually skeptical about Gaslamp restaurants as more often than not they fail to impress and overpriced, but Mr. Tall and I were hopeful about Chive since it was voted by San Diegans as <a href="http://www.sandiegomagazine.com/media/San-Diego-Magazine/June-2008/2008-Readers-Poll-Picks/">Best of the Best</a> </span><span style="font-family:georgia;">of moderately priced restaurants, tied with Jsix at Hotel Solamar (also located downtown).</span> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} - </style-->Chive is one of the three San Diego restaurants under the directin of restauranteur Tracy Borkum. The urban, minimalist decor is pleasant but not particularly impressive--and not as innovative as its cuisine. The small-plate or tasting-style menu, created by Chef Joe Magnanelli, is contemporary American. Many food critics and bloggers usually cringe at the concept of "contemporary" or "fusion" as it usually translaters to "confusion." However, Chive was far from confused. Its usual menu offerings consist of “Small Plates to Begin” (appetizers), “Medium Plate to Share” (entrees), “Extras for All” (side dishes), and “Sweets to End” (desserts). <span style=""> </span><br /><p class="MsoNormal" style="text-align: justify;font-family:georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCn7F2v9SXzOYEljcOaoV5bNxijZzYC3Axw8NGIb08Z8Uxxa30fwkzX9V4pbmpE-T9fyY7GwgxHb7L54xELXYRFr9kng4i_e4mXtVSP-fyAyAUPJf7zxUYHhzgLDtUBvufcbwmKg/s1600-h/IMG_3847.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCn7F2v9SXzOYEljcOaoV5bNxijZzYC3Axw8NGIb08Z8Uxxa30fwkzX9V4pbmpE-T9fyY7GwgxHb7L54xELXYRFr9kng4i_e4mXtVSP-fyAyAUPJf7zxUYHhzgLDtUBvufcbwmKg/s320/IMG_3847.JPG" alt="" id="BLOGGER_PHOTO_ID_5261341719680576818" border="0" /></a><span style="font-family:georgia;">Mr. Tall and I perused through Chive’s Restaurant Week menu and decided on our three-course choices as well as an additional medium plate to share.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">From its regular menu offerings, the </span><i style="font-family: georgia;">Crispy Duck Spring Rolls</i><span style="font-family:georgia;"> was the first to arrive. Perched on a bed of watercress salad, the crispy spring rolls, filled with duck prosciutto and drizzled with wasabi cream, was surprisingly light and delicious.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">Mr. Tall’s first course was the </span><i style="font-family: georgia;">Sweet Summer Corn Soup</i><span style="font-family:georgia;">, brought in a cast-iron kettle and poured into a bowl tableside over candied lemon yogurt and smoked maple bacon.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">The soup had an amazing essence of corn and its flavor brightened by the refreshing lemon yogurt.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">My first course was Chive’s signature </span><i style="font-family: georgia;">Beet Terrine</i><span style="font-family:georgia;"> with goat cheese, toasted hazelnuts, and port gastrique, topped with micro-arugula and a taro chip.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">The terrine was as beautiful to look at as it was to eat—it is a must-try dish.</span></p> <p class="MsoNormal" style="text-align: justify;font-family:georgia;"><o:p> </o:p></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Nv3YYYvdz62WN8JZvhDrgV7JK8SL05womu13_g3JmYVEBxcFE8v1MbXfEqAVqHKxNDZ7aY5q8ZcicQpgkf9lKOAQuwrFWROfPMe2ub4rsxs6q6GiVdQunT2wHCw3H3IWGwIwSg/s1600-h/IMG_3848.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Nv3YYYvdz62WN8JZvhDrgV7JK8SL05womu13_g3JmYVEBxcFE8v1MbXfEqAVqHKxNDZ7aY5q8ZcicQpgkf9lKOAQuwrFWROfPMe2ub4rsxs6q6GiVdQunT2wHCw3H3IWGwIwSg/s320/IMG_3848.JPG" alt="" id="BLOGGER_PHOTO_ID_5261342531540872482" border="0" /></a><p class="MsoNormal" face="georgia" style="text-align: justify;"><span style="font-family:georgia;">Mr. Tall’s next course was the </span><i style="font-family: georgia;">Korubuta Pork Tenderloin</i><span style="font-family:georgia;"> with Japanese cabbage cake dumplings, Fuji apple compote, and black bean preserve.</span><br /><span style=""> </span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimXCq0sEFy1Tqr6xz2YLw0eFqdbT7GviGCjQHj4T5XPbX5JPdgiiW0VT_MQB9Z4KurhLJBB6h7k7hAPAfwv5w7hRjWzJwHVTmXhkiCcp3TjAEx4cks5qzKGI0mvuNeF90VcneSg/s1600-h/IMG_3851.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimXCq0sEFy1Tqr6xz2YLw0eFqdbT7GviGCjQHj4T5XPbX5JPdgiiW0VT_MQB9Z4KurhLJBB6h7k7hAPAfwv5w7hRjWzJwHVTmXhkiCcp3TjAEx4cks5qzKGI0mvuNeF90VcneSg/s320/IMG_3851.JPG" alt="" id="BLOGGER_PHOTO_ID_5261343153404493266" border="0" /></a><p class="MsoNormal" face="georgia" style="text-align: justify;"><span style=""> </span>This had an obvious Chinese and Japanese influence; the pork was not overcooked, and the dish was well executed as a whole.<span style=""> </span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0w_uDBlWGTqnCippo_cwkd7D2cs8hgwulm3-X1FcCm0VkYuNmdfEuWY6HxMfA4q4mzLBfG8hyZCMZyMDUGAPFKXcRTuPkIDwjZCEO6BAxkMvSiB0JEDbmLQK6-OIo10Oyv0SLA/s1600-h/IMG_3852.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0w_uDBlWGTqnCippo_cwkd7D2cs8hgwulm3-X1FcCm0VkYuNmdfEuWY6HxMfA4q4mzLBfG8hyZCMZyMDUGAPFKXcRTuPkIDwjZCEO6BAxkMvSiB0JEDbmLQK6-OIo10Oyv0SLA/s320/IMG_3852.JPG" alt="" id="BLOGGER_PHOTO_ID_5261343364638478386" border="0" /></a><p class="MsoNormal" style="text-align: justify; font-family: georgia;">My second course was a <i style="">Pan-fry Salmon</i> with mushroom and fingerling potato mash and topped with wilted Chinese broccoli and a tart cider reduction.<span style=""> </span>The salmon was slightly undercooked, but the other components had a nice balance of flavors to help redeem the dish.<span style=""> </span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioD1Po-4IRlv7uNucbY_j_ChoVGT0sF8LgdIoN-6ytoH7jSpqu6-6QNz-bPFMDnkHkBiisl1PGukfF29LqhSRTHCBBSiMosyfD_TJraLXZUiu1O01iTJuiCCd76E1CbwPgi7rlRA/s1600-h/IMG_3855.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioD1Po-4IRlv7uNucbY_j_ChoVGT0sF8LgdIoN-6ytoH7jSpqu6-6QNz-bPFMDnkHkBiisl1PGukfF29LqhSRTHCBBSiMosyfD_TJraLXZUiu1O01iTJuiCCd76E1CbwPgi7rlRA/s320/IMG_3855.JPG" alt="" id="BLOGGER_PHOTO_ID_5261343748152856850" border="0" /></a><p class="MsoNormal" style="text-align: justify; font-family: georgia;">Finally, the “Sweets to End” were <i style="">Rice Pudding</i> topped with green tea crème brûlée and fresh berries and <i style="">Bittersweet Chocolate and Hazelnut Mousse Torte</i>.<span style=""> </span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqwaxdc3I7goASRtuZIDtNRiHbma8ibLUrr7tRn98p36YwfnGHKDfwXhelMyXatUK3hcdP70tC4Mu05w7-k3Vh36kj1pGb9NLP-GTxx6egnnhm23osJDhhSJqH9-EvIz6LUGoSA/s1600-h/IMG_3854.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqwaxdc3I7goASRtuZIDtNRiHbma8ibLUrr7tRn98p36YwfnGHKDfwXhelMyXatUK3hcdP70tC4Mu05w7-k3Vh36kj1pGb9NLP-GTxx6egnnhm23osJDhhSJqH9-EvIz6LUGoSA/s320/IMG_3854.JPG" alt="" id="BLOGGER_PHOTO_ID_5261343989744242866" border="0" /></a><p class="MsoNormal" style="text-align: justify; font-family: georgia;">Both desserts were enjoyable but nothing particularly spectacular.<span style=""> </span>All in all, for an unpretentious contemporary American dining experience, Chive is a unique eatery among the dizzying choices of steak houses and Italian restaurants in the Gaslamp District.</p><p class="MsoNormal" style="text-align: justify; font-family: georgia;"></p><p class="MsoNormal" style="text-align: justify; font-family: georgia;">Enjoy,</p><p class="MsoNormal" style="text-align: justify; font-family: georgia;">Little Miss Contrary</p><p class="MsoNormal" style="text-align: justify; font-family: georgia;"> </p><p class="MsoNormal" style="text-align: justify; font-family: georgia;">Coming (soon): LMC's 24th birthday dinner at George's Ocean Terrace and Scandinavian culinary adventures--and meeting Marcus Sameulsson in Sweden!<br /><span style=""> </span></p>Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-76583116828052834992008-07-27T16:18:00.000-07:002010-06-03T21:55:22.917-07:00LMC & Mr. Tall's Culinary Adventures in Santa Barbara: Part 2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIPh5rKgC7WMQRf6OdUQWfsJ9I888gEAWXW16w6ckY1MnHt-U_c4Ds8uA_wJ0kw2L2D7MMmZ-W_gUbg8LJWeT2ZPDWtySZaeYDn64vPXRvVVQMsKbhyphenhyphenRLmDC2wvbFrMh-9KajMA/s1600-h/IMG_3484.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227932971691415202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIPh5rKgC7WMQRf6OdUQWfsJ9I888gEAWXW16w6ckY1MnHt-U_c4Ds8uA_wJ0kw2L2D7MMmZ-W_gUbg8LJWeT2ZPDWtySZaeYDn64vPXRvVVQMsKbhyphenhyphenRLmDC2wvbFrMh-9KajMA/s320/IMG_3484.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1W8lOnPmRJTUqiH8qxyaEG8BsN9P2_ahpjTjWtUTkIoD5KtvNfx5S7WnlUv8l9T1cjSJbbDv0WUd7BmBjuZVtRHHQRMl1FytXbAMZRRE47AmJIwRi-ilZfWEUW_YAdc6J_wWxdw/s1600-h/IMG_3488.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227868459430869314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1W8lOnPmRJTUqiH8qxyaEG8BsN9P2_ahpjTjWtUTkIoD5KtvNfx5S7WnlUv8l9T1cjSJbbDv0WUd7BmBjuZVtRHHQRMl1FytXbAMZRRE47AmJIwRi-ilZfWEUW_YAdc6J_wWxdw/s320/IMG_3488.JPG" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a>What would a trip with LMC & Mr. Tall be without cupcakes! I read about <a href="http://crushcakes.com/">Crushcakes</a> Cupcakery on a cupcake blog (I don't remember which one anymore, or else I would totally mention it!). Not far from State Street, Crushcakes is an adorable little corner-store cupcake shop. Mr. Tall and I ordered half a dozen cupcakes to enjoy later. We got 2 <span style="font-style: italic;">Crush Cakes</span> (their signature red velvet cake with sour cream frosting and topped with a chocolate heart), a <span style="font-style: italic;">Strawberry Blush</span> (strawberry cake with pink frosting and some pink white chocolate shavings, I think), a <span style="font-style: italic;">Buttermilk Crumb Cake</span> (buttermilk cake with cinnamon brown sugar crumble and caramel swirls), a <span style="font-style: italic;">Vanilla Harmony</span> (vanilla cake topped with dark chocolate frosting and mini dark chocolate chips), and a <span style="font-style: italic;">Lemon Drop</span> (lemon cake with lemon frosting and candied lemon peel).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJyOfdaFfuDtZRiPIc_-w5QL9Dz5Y-s0rgPWnnCbzB8jctSiDGcIVFmwHoSgPGgGv7XQ9wBOSQv27lZVPI1O1TkTPprrHq-sYiohN-jDAp5or0Q3PLukmYcNNpqzA2WG7hKWu6w/s1600-h/IMG_3486.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227868594380427570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJyOfdaFfuDtZRiPIc_-w5QL9Dz5Y-s0rgPWnnCbzB8jctSiDGcIVFmwHoSgPGgGv7XQ9wBOSQv27lZVPI1O1TkTPprrHq-sYiohN-jDAp5or0Q3PLukmYcNNpqzA2WG7hKWu6w/s320/IMG_3486.JPG" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>Crushcakes' daily menu offers 10 different kinds of cupcakes and also special cupcakes such as <span style="font-style: italic;">The Elvis</span> (fresh banana cake with peanut butter frosting and chocolate drizzle) among other equally intriguing choices. Mr. Tall and I particularly enjoyed the<span style="font-style: italic;"> Buttermilk Crumb Cake<span style="font-style: italic;"> </span></span>and <span style="font-style: italic;">Lemon Drop</span>, but all were moist and yummy. Crushcakes cupcakes had a bit of a homemade charm--each cupcake was not perfectly manufactured and consistent as you may find at Sprinkles, but they were every bit as creative and delicious. Crushcakes looks like the only place around downtown Santa Barbara that is a specialty cupcake bakeshop so if you live or travel to SB and is a cupcake fiend like me, Crushcakes is definitely worth stopping by--hey, you might remember (or get your first) cupcake crush.<br />
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<div style="text-align: center;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINKTmTK4-npYL9yUigrFECgOakfHFX8TGRtDWDvJ48Ci-NDndkurCGAyeMAk6w2ncjhIvNHwP3yCPnM5xJEpjF65kA0pCXMKhH26C7KMh8S0E2Z31XE3MtwF8ckWxzCf1QwRyUw/s1600-h/IMG_3505.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227868942045529682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINKTmTK4-npYL9yUigrFECgOakfHFX8TGRtDWDvJ48Ci-NDndkurCGAyeMAk6w2ncjhIvNHwP3yCPnM5xJEpjF65kA0pCXMKhH26C7KMh8S0E2Z31XE3MtwF8ckWxzCf1QwRyUw/s320/IMG_3505.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>After a day of shopping on State Street and enjoying the Museum of Art, Mr. Tall and I had a destination in mind for dinner. We got on the road and drove northeast to Buellton--to <a href="http://www.hitchingpost2.com/">The Hitching Post II</a>.</div><div style="text-align: left;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFJIxH1LXbbSpcOu6BC439oRZlLL8Q_bSCkxKkY_o9pePvcn1UFEL_V2pbH2hY5ge25I1hKn37H6JA7xmPkDlgEy60WbE-frCnFPs8FWFEXdIL8kpESGkoxxkQugtqoPqN3rjvA/s1600-h/IMG_3506.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227870110862799858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFJIxH1LXbbSpcOu6BC439oRZlLL8Q_bSCkxKkY_o9pePvcn1UFEL_V2pbH2hY5ge25I1hKn37H6JA7xmPkDlgEy60WbE-frCnFPs8FWFEXdIL8kpESGkoxxkQugtqoPqN3rjvA/s320/IMG_3506.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>As seen in <a href="http://www.hitchingpost2.com/sideways.html">Sideways</a>, The Hitching Post II boasts its own winery in the Santa Ynez Valley and other Santa Barbara County wine selection, and its famous Santa Maria-style barbecue menu. As you can see (picture below), the structure and the interior of the restaurant are far from impressive, but it is not the ambiance that bring people to this landmark--it's the food culture. A straightforward menu, carefully selected wine list, and the chef-owner Frank Ostini with his signature beard and hat, the HPII is a destination all on its own.<br />
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</div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUTO7guEIMg8cbHBTVw7V-uFvwl-rROGGJ0G0O1k6cDW6vMCB-Ew73VjTBTWi568rg81_lTwcitnVIM17l9ZFQlkLpwJYECeAmYrWNmFRXWAuVY1rpzbqaYzZDk7udWJprumprA/s1600-h/IMG_3507.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227870501575736562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUTO7guEIMg8cbHBTVw7V-uFvwl-rROGGJ0G0O1k6cDW6vMCB-Ew73VjTBTWi568rg81_lTwcitnVIM17l9ZFQlkLpwJYECeAmYrWNmFRXWAuVY1rpzbqaYzZDk7udWJprumprA/s320/IMG_3507.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>First, I checked out the wine menu and Hitching Post's own <span style="font-style: italic;">2005 Pinot Noir Highliner </span>caught my eyes, and I ordered a glass. Mr. Tall doesn't like wine so he simply ordered a soda (plus he was driving us back to SB).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQJxYy7MFvm_M9y26zDXcrgQS78LokvpcKUeogIo_PS0a1aPKJ904Zb9Wa5cAyoySb2Y1BXYhbBQt1LSLJ3seiszXTQenCcLtddAwKf7rAa__JF4wrhQcw8jROa_a5N5BJhwimA/s1600-h/IMG_3518.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227926474135802050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQJxYy7MFvm_M9y26zDXcrgQS78LokvpcKUeogIo_PS0a1aPKJ904Zb9Wa5cAyoySb2Y1BXYhbBQt1LSLJ3seiszXTQenCcLtddAwKf7rAa__JF4wrhQcw8jROa_a5N5BJhwimA/s320/IMG_3518.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQRXGR97785BSCOz-6_dblMzFwk5wzaro1USaeWElDUitqjodggWhGPBWbujcVPEW3QaMBucvb82IRjqO43vv5-rnrqjXh8nGWz3yQyxjdfWRK8nqpz-AqFaZ1KLqt0XO_FsVSw/s1600-h/IMG_3511.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227927151160099858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQRXGR97785BSCOz-6_dblMzFwk5wzaro1USaeWElDUitqjodggWhGPBWbujcVPEW3QaMBucvb82IRjqO43vv5-rnrqjXh8nGWz3yQyxjdfWRK8nqpz-AqFaZ1KLqt0XO_FsVSw/s320/IMG_3511.JPG" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a>Mr. Tall and I started with its most popular appetizer, <span style="font-style: italic;">grilled artichoke</span> -- seasoned with "Magic Dust" (HPII's unique blend of salt and spices) and served with a spicy smoked tomato mayonnaise. Mr. Tall is not a big fan of artichoke, but he really enjoyed this first taste of the Santa Maria-style barbecue. The "Magic Dust" added a lot of flavor to to the artichoke, and the spicy smoked mayonnaise was a great compliment to the smokiness from the grill. We both gobbled that up. Each entree of HPII's menu comes with a choice of organic mixed green salad or today's soup, and Bay Shrimp Cocktail, soup or neither for $2 less. The entree also arrives with rice pilaf, baked potato or French Fries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUgEGltR0wXteVuClcsv6q7zAN_b_lk6V6lGuLPQKr8LbDONGHdehuxQz45PLpo9q-vt4Ij1WYbhMGewb0pQgOHZKJzWO4e4SLYIEPGk-zXnXUssMZroG9kkMTm3KeD0JQkMisQ/s1600-h/IMG_3513.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227925322021035698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUgEGltR0wXteVuClcsv6q7zAN_b_lk6V6lGuLPQKr8LbDONGHdehuxQz45PLpo9q-vt4Ij1WYbhMGewb0pQgOHZKJzWO4e4SLYIEPGk-zXnXUssMZroG9kkMTm3KeD0JQkMisQ/s320/IMG_3513.JPG" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>Mr. Tall and I both ordered the salad and decided not to get the second course. The salad was nothing memorable--it was doused with your choice of salad dressing (in our case, Ranch) and herb croutons. The Los Angeles Times hailed that HPII's French Fries to be the best in Southern California so Mr. Tall got the fries along with his <span style="font-style: italic;">10-oz. Prime Top Sirloin</span>, medium. According to its menu and website, HPII purchases its beef from small packers in Iowa, Nebraska and Kansas, and its steaks among other items (including the <span style="font-style: italic;">grilled artichoke</span>) are grilled on its Santa Maria rotating barbecue, over an oakwood fire, and seasoned with Magic Dust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1UavtHCX1aKxAB0L2nm_BJ8244uvysWwBGF6re7_YoHgL4g5WZy-r_11MY1Fmakk6PQ7Eyh6Z995Ku92Y6ecPU8qPguMN-pFnV-pBCe_nqG36SuYej5Eoq_lKqPlrnnM9O-LXQ/s1600-h/IMG_3515.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227927836524121906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1UavtHCX1aKxAB0L2nm_BJ8244uvysWwBGF6re7_YoHgL4g5WZy-r_11MY1Fmakk6PQ7Eyh6Z995Ku92Y6ecPU8qPguMN-pFnV-pBCe_nqG36SuYej5Eoq_lKqPlrnnM9O-LXQ/s320/IMG_3515.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>The steak was perfectly cooked--slightly charred on the outside, still pink and juice in the center. The French Fries were pretty addicting--evenly cooked to a golden crunch on the outside but creamy and soft on the inside. Each fry was consistently and freshly cooked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVq8nyqsWXKBREVvjrNYq8gRW08W1c1Zexs_WydW39tFHLwvPvkV7jJEvMGBF7KpbZsNl8s-pdP9j6qiEMB0BLEx4nbdgy_rFefXLMkXywj24UB34F1bDedkkyMXmCmyVMfz9mPA/s1600-h/IMG_3514.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227928128742037602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVq8nyqsWXKBREVvjrNYq8gRW08W1c1Zexs_WydW39tFHLwvPvkV7jJEvMGBF7KpbZsNl8s-pdP9j6qiEMB0BLEx4nbdgy_rFefXLMkXywj24UB34F1bDedkkyMXmCmyVMfz9mPA/s320/IMG_3514.JPG" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a>I wanted to get something different so I went with the <span style="font-style: italic;">smoked duck breast</span>--cold smoked and grilled over oak, slightly pink inside, and served with an apricot-ginger sauce--with rice pilaf. This dish was apparently one of the main character of Sideways Miles' favorite dishes along with the Highliner. The duck was tender, and the smokiness did not overwhelm the flavor of the duck. The apricot-ginger sauce provided the perfect amount of sweetness and acidity to the dish. Needless to say, it went perfectly well with the Highliner. Overall, our dinner was definitely worth the 25-minute drive from SB to Buellton.<br />
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Also, the service at HPII was nearly as wonderful in quality as its food. Our waitress was sweet and friendly, and any diner will get a sense of loyalty and pride of the restaurant from each of its employee. The Magic Dust and smoked tomato pesto (which is what they put into the smoked tomato mayonnaise) are available for purchase as well as a variety of wine bottlings from HP and other wineries. If you plan on going wine tasting in the Santa Ynez Valley or are traveling near that area, then I highly recommend making a dinner date at the Hitching Post II--you will not be disappointed, and be sure to make a reservation!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxauCPqWGLLRE65FZ9WbS1RJAxM23rLJe9QAX6Zy6l00ZEN7Nq-MhMK5OmwR2NXh9qHy3le0hWBdIT5SAzW0GHLl41RXfaVJit64zpqxmR1xqL9LOPegszkSeaPFycHjMY32kwQ/s1600-h/IMG_3521.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227928875372711410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxauCPqWGLLRE65FZ9WbS1RJAxM23rLJe9QAX6Zy6l00ZEN7Nq-MhMK5OmwR2NXh9qHy3le0hWBdIT5SAzW0GHLl41RXfaVJit64zpqxmR1xqL9LOPegszkSeaPFycHjMY32kwQ/s320/IMG_3521.JPG" style="float: left; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt;" /></a></div>The weather in SB was not as accommodating as everything else on the rest of our trip. Mr. Tall and I endured cool weather and lack of sunshine, but tried to make the most of our visit anyway. Case in point: Day 3's picnic at the beach. After picking up some yummy sandwich, salad, and drinks from <a href="http://www.yelp.com/biz/panino-3-santa-barbara">Panino 3</a>, we drove up to Montecito and set up a picnic on Butterfly Beach. After braving the cold sea breeze long enough to finish our lunch, we headed back to our B&B and walked around Stearns Wharf and the harbor to take in more of the sights and grab some souvenirs for our family.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc1BbNGDrm6rADr-pdn03UufT-2axJwMMJ_e2mPA3R_HysOmn3MOgPL_2mezAema6j0NLZKuGUa6d2xTOSwXzWJSAAJSvt5RYJFrc6mSqWHZHBEEtS30skv5geYaAx5ARLJLeXQ/s1600-h/IMG_3585.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227929598291392802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc1BbNGDrm6rADr-pdn03UufT-2axJwMMJ_e2mPA3R_HysOmn3MOgPL_2mezAema6j0NLZKuGUa6d2xTOSwXzWJSAAJSvt5RYJFrc6mSqWHZHBEEtS30skv5geYaAx5ARLJLeXQ/s320/IMG_3585.JPG" style="cursor: pointer; float: right; margin: 0pt 0pt 10px 10px;" /></a>For dinner on our last full day in SB, Mr. Tall and I just wanted something quick and easy--but still delicious, of course. After a really short drive from our B&B to State Street, we grabbed some burgers at <a href="http://www.habitburger.com/">The Habit</a>. With a few location in Santa Barbara, it seems to be a local favorite burger joint. They also have several locations in Ventura County, LA County, and up in the Sacramento area. Their <span style="font-style: italic;">Charburgers</span> are "100 % fresh lean beef" served with mayonnaise, pickle, tomato, shredded lettuce (the best way to put lettuce on a burger), and caramelized onions on toasted sesame seed buns. In terms of quality, The Habit's and In 'N' Out's burgers are probably on the same par, but Habit's burger paddies are not as greasy since they are char-grilled. I got the #1, which is the Charburger with fries and a drink, and Mr. Tall got the #1 with cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5wlr2T5EZvDWiBBSiKu3aergyTAjCaTDxEBEuJs9SoCt2vHODVNHyfUSEgjEkbmV4S-CJjezwPRKEyVEbB_ssarC9pgs3njABjd8ZClA5kmNGC6At1XDJ0mg4jwa9cld2AkwSA/s1600-h/IMG_3584.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227930253976766690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5wlr2T5EZvDWiBBSiKu3aergyTAjCaTDxEBEuJs9SoCt2vHODVNHyfUSEgjEkbmV4S-CJjezwPRKEyVEbB_ssarC9pgs3njABjd8ZClA5kmNGC6At1XDJ0mg4jwa9cld2AkwSA/s320/IMG_3584.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Their fries were also comparable to In 'N' Out. Mr. Tall and I enjoyed our burgers while people-watching on State Street, which was a cool setting for our short and sweet dinner. The Habit also offer grilled sandwiches, salads, shakes, and malts, which I would assume are all tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpYfuDGjWkSXFtP4IboMwKg_ZzcsiqNwEBYNrVk5HufL5sCW2iNhk37W6JNGUGrRjd9K8mpBHf3yyJZbcaOkNI6bDWdsbddrCYDFazBhNCZdbhHkRpOnoJIs9My8OFlDyXoivag/s1600-h/IMG_3588.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227930769450765682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpYfuDGjWkSXFtP4IboMwKg_ZzcsiqNwEBYNrVk5HufL5sCW2iNhk37W6JNGUGrRjd9K8mpBHf3yyJZbcaOkNI6bDWdsbddrCYDFazBhNCZdbhHkRpOnoJIs9My8OFlDyXoivag/s320/IMG_3588.JPG" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>After our very casual dinner, Mr. Tall and I decided to end our last night in SB with some drinks at <a href="http://www.opalrestaurantandbar.com/">Opal Restaurant & Bar</a>. I discovered this place reading one of the magazines at the B&B room. The thing that caught my attention was its specialty martini menu, which offered a <span style="font-style: italic;">Thai-Chee-Ni</span>. Located by the Arlington Theater, the Opal reminded me of a local favorite akin to restaurants in South Park or Kensington. Mr. Tall and I sat at the bar, surrounded by happy diners in this charming restaurant. Mr. Tall ordered a beer and I, of course, had to try the <span style="font-style: italic;">Thai-Chee-Ni</span>. This martini is made with a Thai chili-infused vodka and pureed lychee fruit--it was spicy and sweet! A really surprisingly delicious drink--the spiciness was unlike when you eat a Thai chili but added to the warmth and complexity of the vodka. Lychee was the perfect fruit to chill out the punch of the chili. Their other drink specialities sounded interesting (<span style="font-style: italic;">Blood Orange Greyhound</span> and <span style="font-style: italic;">Fresh Ginger Mandarin Cosmo</span> among others), but me being a light-weight, I just got a Framboise (raspberry liquor) and Sprite, and Mr. Tall got another beer to end the night. The next morning, after mailing a postcard for Mr. Tall's grandparents in Wisconsin, Mr. Tall and I departed from Santa Barbara, and what a wonderful trip it was!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdbj9dzbmBINSRgLXR6irBEhX4aQj1wSNF-sng6s33TEy-w4aWkiz_wJaznItva0NwVnXePHElGpXqMr5C-hQfMmTEHadg3lhRFRswFxsRF10Nbsck-o9FMZoN7isudOjKexFNg/s1600-h/IMG_3596.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5227931292797557762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdbj9dzbmBINSRgLXR6irBEhX4aQj1wSNF-sng6s33TEy-w4aWkiz_wJaznItva0NwVnXePHElGpXqMr5C-hQfMmTEHadg3lhRFRswFxsRF10Nbsck-o9FMZoN7isudOjKexFNg/s320/IMG_3596.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>Good-bye, Santa Barbara--we'll be back again!<br />
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Enjoy,<br />
Little Miss Contrary<br />
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Coming: San Diego Restaurant Week at Chive and LMC's 24th birthday!Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-76419951642212843172008-07-14T12:18:00.000-07:002008-07-23T22:11:32.623-07:00LMC & Mr. Tall's Adventures in Santa Barbara: Part 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ttDdz3j4HTuxtUejoP3zI2yqSKGXSiuv1koMrKeXnoM2q58NScL6oMKJwL-vCceXW3-QS3Kl6FXT7RCs-OlXHeNJt2G4AQ8ORSvPfPyFngtOcQAxqzTWQwsekGLJYHD8o19_tw/s1600-h/IMG_3580.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ttDdz3j4HTuxtUejoP3zI2yqSKGXSiuv1koMrKeXnoM2q58NScL6oMKJwL-vCceXW3-QS3Kl6FXT7RCs-OlXHeNJt2G4AQ8ORSvPfPyFngtOcQAxqzTWQwsekGLJYHD8o19_tw/s320/IMG_3580.JPG" alt="" id="BLOGGER_PHOTO_ID_5226433594162279778" border="0" /></a>Mr. Tall and I recently went on a much needed vacation and culinary adventure in Santa Barbara. While I was studying my life away last semester, Mr. Tall found a lovely bed & breakfast across the street from the wharf and thoroughly researched interesting attractions in town. We made our way from San Diego, stopped in Los Angeles for one night to have dinner with my sister (at Yabu, of course), and off we went to Santa Barbara.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOOEyVdMODJCfqtqF_8jbvdh_NYXNjb_E70H6zuIvJ4Ud1BvK9qP-MK3YqAQRH4dCHLrd41fNeLyZ7y8wxvQaghTuQ8JQmXsKojqhOy7x544qKaD_lIAsn4rFz6dWIlN0b2azVg/s1600-h/IMG_3379.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOOEyVdMODJCfqtqF_8jbvdh_NYXNjb_E70H6zuIvJ4Ud1BvK9qP-MK3YqAQRH4dCHLrd41fNeLyZ7y8wxvQaghTuQ8JQmXsKojqhOy7x544qKaD_lIAsn4rFz6dWIlN0b2azVg/s320/IMG_3379.JPG" alt="" id="BLOGGER_PHOTO_ID_5226434357371903746" border="0" /></a>After checking in to our B&B, <a href="http://www.casadelmar.com/santa-barbara-bed-breakfast.asp">Casa del Mar Inn</a>, Mr. Tall and I checked out Stearns Wharf and took in the sights by the beach. Since it was nearly dinner time, we walked over to <a href="http://brophybros.com/">Brophy's Brothers</a>, which was highly recommended by a friend of mine who's from Santa Barbara. Brophy's Bros is a 2-story restaurant at the Breakwater fisherman's wharf that is very popular among the locals and tourists; the top floor is the restaurant/bar and the bottom floor is its bar/merchantile. Mr. Tall and I waited for 45 minutes (good thing we weren't too hungry) and were seated inside on the second level. There are seatings out on the terrace overlooking the Breakwater; the bar faces and opens out to the water as well; and there are several tables inside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuodXYcKKgcJqGzKJw6pbEwP6rLgaFV_3eKAQbQHKscxpHMjyexdXfmAewVJwGY29oqyhdSO4HnTFD8arkS9T0eXdURBb_Nk97i3RSHbxLouKu6_imZe5ER-Gu5EhQEMGiQNKtQQ/s1600-h/IMG_3382.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuodXYcKKgcJqGzKJw6pbEwP6rLgaFV_3eKAQbQHKscxpHMjyexdXfmAewVJwGY29oqyhdSO4HnTFD8arkS9T0eXdURBb_Nk97i3RSHbxLouKu6_imZe5ER-Gu5EhQEMGiQNKtQQ/s320/IMG_3382.JPG" alt="" id="BLOGGER_PHOTO_ID_5226434639639079202" border="0" /></a>All the entrees were served with cole slaw, a choice of a green salad or a cup of clam chowder, and a choice of rice pilaf or french fries. Its fresh fish menu changes daily depending on the market availability. Mr. Tall ordered the halibut, which was grilled and served with a curry spice sauce and mushroom, and served with cole slaw a rice pilaf. As for me, I'm not a huge fan of clam chowder (or any cream-based soup for that matter) but decided to try Brophy Bros' version anyway--and I was pleasantly surprised! I have limited experience with clam chowder, but this one had really good balance flavors from the cream and little cubes of potato, and nice chunks of clams in nearly every bite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz8H_zBJwTS_ZhX9SRbYq5vbOWzgpxbreNvciRrxFwdkY19sQjnkHKAehe6KpteoMHUE14VjveMtBhudXH6yEHJZnACXVBR4tGsv9Glz_ZxBmulJhz12RsBtTCd1VBiMBVjmLYw/s1600-h/IMG_3383.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz8H_zBJwTS_ZhX9SRbYq5vbOWzgpxbreNvciRrxFwdkY19sQjnkHKAehe6KpteoMHUE14VjveMtBhudXH6yEHJZnACXVBR4tGsv9Glz_ZxBmulJhz12RsBtTCd1VBiMBVjmLYw/s320/IMG_3383.JPG" alt="" id="BLOGGER_PHOTO_ID_5226434986151203970" border="0" /></a>My entree was the Thresher shark, grilled and served with a sweet and tangy sauce of red onion and pineapple, and it was delicious! It was my first time trying shark and I really enjoyed it; its texture was similar to a cross between halibut and tuna but more dense and a meatier flavor. The portions at Brophy Bros were extremely generous, and Mr. Tall and I weren't even close to finishing our entrees because our pieces of fish were so huge!<br /><br />Mr. Tall is not a breakfast person, but luckily our B&B has a lovely selection of breads, pastries, and really yummy homemade blueberry muffins, and a variety of tea, coffee, and juice. Every morning, I woke up, grabbed some blueberry muffins and several tea bags, and avoided all eye contacts with other patrons and ran back to the room because my bed head is not even slightly attractive. The B&B room's kitchenette area is equipped with a mini-fridge, sink counter, and a microwave, which was very convenient for heating up my muffins and hot water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAWO_xUCL8Lmq8JEsbK0ufz2VLQ5EPktIWE9h2LSLYTMLExkntCFFZCJZBT9jgpk0zj37AjwQHLj7QqIU0Zeh5j4gD-PWNaPCYHumEpvnqxN2KQ5b9cLQDys5sIErd-D12sxj1Q/s1600-h/IMG_3388.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAWO_xUCL8Lmq8JEsbK0ufz2VLQ5EPktIWE9h2LSLYTMLExkntCFFZCJZBT9jgpk0zj37AjwQHLj7QqIU0Zeh5j4gD-PWNaPCYHumEpvnqxN2KQ5b9cLQDys5sIErd-D12sxj1Q/s320/IMG_3388.JPG" alt="" id="BLOGGER_PHOTO_ID_5226435671554621698" border="0" /></a>For our first full day in SB, Mr. Tall and I started the day with an early lunch at <a href="http://www.tupelojunction.com/">Tupelo Junction</a>. Although Mr. Tall did the research for Santa Barbara attractions, I happily volunteered to research restaurant spots. Well-reviewed by the NY Times and Bon Appetit, the Tupelo Junction was a natural choice for one of the restaurants not to be missed. Our water arrived in mason jars, which was a really nice touch reflecting the restaurant's southern-style influence. There were so many items we wanted to try on the menu, but we knew our appetites could not accommodate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3S8okMHaRpGlA_aUqkAD_t6o9tjAKB5zToHZhWu4xFB0RC111KmhXFbLhX60CYlCFg3h1BwnoOA6IIiWTXFP-InGEW6Ucp75RA8InwNjhQhC87un4tiGV02acoWsVueCuWldhlQ/s1600-h/IMG_3390.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3S8okMHaRpGlA_aUqkAD_t6o9tjAKB5zToHZhWu4xFB0RC111KmhXFbLhX60CYlCFg3h1BwnoOA6IIiWTXFP-InGEW6Ucp75RA8InwNjhQhC87un4tiGV02acoWsVueCuWldhlQ/s320/IMG_3390.JPG" alt="" id="BLOGGER_PHOTO_ID_5226436173622328610" border="0" /></a>So, Mr. Tall decided on the <span style="font-style: italic;">oven-roasted free-range turkey sandwich </span>with cranberry sauce, cream cheese and lettuce (Mr. Tall dislikes tomatoes in his sandwiches and burgers, among other applications), and served with sweet potato fries. The sandwich was great, but the fries were disappointingly soggy and oily. I went with Tupelo Junction's signature <span style="font-style: italic;">fried chicken salad</span>. Definitely not the healthiest "salad" but with the combination of crunchy fried chicken cutlets, dried cranberries, toasted pumpkin seeds, huge chunks of fresh corn bread croutons, and herb buttermilk dressing (with plenty of dill), every bite was worth it!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLMUZ_tVtnNIa_fGtmd-V1v-ZqxqToSpW40WUTl7jTIV-fKwLvihjcYkUD3TNeKZEdyEi8FrVysgohKM3cUQnT_cOn1oCDbYumh7mUnSnnU4mfqHF7BMno2SF8PLw0yIdeCJnMg/s1600-h/IMG_3403.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLMUZ_tVtnNIa_fGtmd-V1v-ZqxqToSpW40WUTl7jTIV-fKwLvihjcYkUD3TNeKZEdyEi8FrVysgohKM3cUQnT_cOn1oCDbYumh7mUnSnnU4mfqHF7BMno2SF8PLw0yIdeCJnMg/s320/IMG_3403.JPG" alt="" id="BLOGGER_PHOTO_ID_5226436899240697538" border="0" /></a>Day 1: Old Mission Santa Barbara & Rose Garden<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMUTMTxldLGTP7t61_POi93vzgSSvW9zE8OkwA2GBu8KUiZMpF1QxKd1WYPIvnfZd2-AqywTZHw0O0dhAoFNBofgktWk2njOfjo05XsRXWP1Wp3kxCee2RcYqbLkP4mBdGyLBew/s1600-h/IMG_3448.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMUTMTxldLGTP7t61_POi93vzgSSvW9zE8OkwA2GBu8KUiZMpF1QxKd1WYPIvnfZd2-AqywTZHw0O0dhAoFNBofgktWk2njOfjo05XsRXWP1Wp3kxCee2RcYqbLkP4mBdGyLBew/s320/IMG_3448.JPG" alt="" id="BLOGGER_PHOTO_ID_5226437400426231650" border="0" /></a>Day 1: Santa Barbara Botanic Garden--definitely our favorite attraction in SB!<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipad1Y2p5GFLs1LHSwbozvBeMMSzEQjvEcuz9l0Nw_11t8EedrpiqtVw5VPxp9OEo1H-TrZ6VRGGV0yviofGLcTbnxO7Up5s0MzdxDh7p1zepkwiuWVvGM8Wf2Ezf37KVDXQyzA/s1600-h/IMG_3470.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipad1Y2p5GFLs1LHSwbozvBeMMSzEQjvEcuz9l0Nw_11t8EedrpiqtVw5VPxp9OEo1H-TrZ6VRGGV0yviofGLcTbnxO7Up5s0MzdxDh7p1zepkwiuWVvGM8Wf2Ezf37KVDXQyzA/s320/IMG_3470.JPG" alt="" id="BLOGGER_PHOTO_ID_5226438138442983122" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyolCVdxZFYwzu30-x9ZUBKZqdIDsedO4GIFgoIqwcdPl9hSNHou-lyjR1SPBYGACLtDZNpBJqzVcJF8D_srd6A4XWhwnqZhiP5A06Hg1yfKQTDLVYj0tzoC1gFe992wDn6-Ld6w/s1600-h/IMG_3471.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyolCVdxZFYwzu30-x9ZUBKZqdIDsedO4GIFgoIqwcdPl9hSNHou-lyjR1SPBYGACLtDZNpBJqzVcJF8D_srd6A4XWhwnqZhiP5A06Hg1yfKQTDLVYj0tzoC1gFe992wDn6-Ld6w/s320/IMG_3471.JPG" alt="" id="BLOGGER_PHOTO_ID_5226439550320919618" border="0" /></a>After a fun-filled first day, Mr. Tall and I headed to the State Street area for dinner at <a href="http://www.losarroyos.net/Los_Arroyos_Restaurants_and_Catering_in_Santa_Barbara_and_Montecito.htm">Los Arroyos</a>. Once we entered this restaurant, we ordered our food at the cashier and sat down to enjoy fresh tortilla chips and a selection of salsas at their salsa bar. I am a big fan of horchata so Los Arroyos's homemade horchata was a delicious choice, and Mr. Tall went with his usual Jarritos tamarindo. Mr. Tall's <span style="font-style: italic;">Burrito Mojado</span>--a burrito filled with steak and black beans topped with salsa roja, cheese and sour cream--served with rice, was very filling; the steak was flavorful and not too fatty, unlike most carne asada; Mr. Tall really liked it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVV9ln9ZxEBrBy7mOs0Ey8gi0OKSxc5t2j9Qvn2L0cpCmPLU2W0sH_-1MCQgv0eJxO3TLb4dSwx4wasZ0l53oJrkLUBORrjqlI0HrDSwMHC0LDIFeSJ6iD9LcuN0821lCekjLiag/s1600-h/IMG_3472.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVV9ln9ZxEBrBy7mOs0Ey8gi0OKSxc5t2j9Qvn2L0cpCmPLU2W0sH_-1MCQgv0eJxO3TLb4dSwx4wasZ0l53oJrkLUBORrjqlI0HrDSwMHC0LDIFeSJ6iD9LcuN0821lCekjLiag/s320/IMG_3472.JPG" alt="" id="BLOGGER_PHOTO_ID_5226439921587792290" border="0" /></a>I ordered a special item of <span style="font-style: italic;">Tacos a Mano Rajas con Queso</span>--two soft tacos of homemade tortillas with chorizo grilled pasilla chiles and onion, topped with Monterey Jack and queso fresco--it was absolutely delicious! Their soft taco plates come with a side of rice and black beans or Caesar salad, which was good but not as memorable as the tacos themselves. Mr. Tall and I enjoyed Los Arroyos so much that we returned for a second time for a shared plate of <span style="font-style: italic;">Maria's Enchiladas</span>--two enchiladas with carne asada topped with salsa verde, cheese and shredded lettuce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_eWrii9UbG_N9Ttp6z53xG9Cy-7LzAK0KWgTEkxeD_iftLd1GlKTsbG_-Dvi2ciXiippRQ9D57D3n53knLdEJryrzhL8rwnJR-fnhLYEQfJxZxShKZWxMKMXz_ggfQo3BXsaYg/s1600-h/IMG_3489.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_eWrii9UbG_N9Ttp6z53xG9Cy-7LzAK0KWgTEkxeD_iftLd1GlKTsbG_-Dvi2ciXiippRQ9D57D3n53knLdEJryrzhL8rwnJR-fnhLYEQfJxZxShKZWxMKMXz_ggfQo3BXsaYg/s320/IMG_3489.JPG" alt="" id="BLOGGER_PHOTO_ID_5226440875501785970" border="0" /></a>It was a mighty tasty afternoon snack! Los Arroyos is undoubtedly one of our favorite restaurants in SB. They also have another location in Montecito, which is a short drive from the State Street area. If I lived in SB, Los Arroyos would have a place in my heart like Mama Testa does!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISMGAnJwRQbB883A_e4kWQ5NjrkRVDa-5HUsdfD1y5ElrDwOC1aGz7bagLjaTCPI_-0PBO78dpaEsXqUQsy1RU7EsanvMuQbeYCRi2FRXNq1PEJ-2BnhNGoxg5lFauTojxuHJKg/s1600-h/IMG_3485.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISMGAnJwRQbB883A_e4kWQ5NjrkRVDa-5HUsdfD1y5ElrDwOC1aGz7bagLjaTCPI_-0PBO78dpaEsXqUQsy1RU7EsanvMuQbeYCRi2FRXNq1PEJ-2BnhNGoxg5lFauTojxuHJKg/s320/IMG_3485.JPG" alt="" id="BLOGGER_PHOTO_ID_5226441333998753730" border="0" /></a>On our second day, Mr. Tall and I decided to take a leisure day of walking and shopping on State Street as well as visiting the museum. Another favorite spot on the trip is <a href="http://www.drinkblenders.com/">Blenders in the Grass</a>. It's sort of like a Jamba Juice with a dozen locations from Santa Maria to Oxnard. Mr. Tall really enjoyed the <span style="font-style: italic;">Red Cranberry</span>, a blend of cranberry juice, strawberries, non-fat plain yogurt and raspberry sherbet, which was a special item on the menu that day. I also enjoyed the <span style="font-style: italic;">Tropical Guava<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;">, </span></span></span></span>which blended guava juice, strawberries, banana, non-fat frozen yogurt and pineapple sherbet. They have menu items like a date-based smoothie among other interesting and seasonal choices. They also offer a wide variety of free supplements such as bee pollen and spirulina to boost up any of their 24-oz smoothies. Their Blenders in the Grass jingle on the radio is pretty catch, too--"Give me a Blender!" I will boldly say that their smoothies are much better than Jamba Juice--give me a Blender now, please!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_YTKVgmS3fu3dN4ywjHoJ7OtqOt_9yjSNtQKmvOvjvTz14eAIxk7nMuoZZubSpntXdOuCko1pk9IkJTAHXG5gTX81vjYB_ciUZg0a4bEx6RKNCn2GekT-LjpVeJmc6cLcRxmvA/s1600-h/IMG_3490.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_YTKVgmS3fu3dN4ywjHoJ7OtqOt_9yjSNtQKmvOvjvTz14eAIxk7nMuoZZubSpntXdOuCko1pk9IkJTAHXG5gTX81vjYB_ciUZg0a4bEx6RKNCn2GekT-LjpVeJmc6cLcRxmvA/s320/IMG_3490.JPG" alt="" id="BLOGGER_PHOTO_ID_5226441685869555762" border="0" /></a>Day 2: Santa Barbara Museum of Art<br /></div><br />I was trying to consolidate all of our adventures into one post, but I'm getting a bit A.D.D. so please come back soon for part deux of SB!<br /><br />Enjoy,<br />Little Miss ContraryLittle Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2tag:blogger.com,1999:blog-35816006.post-9244756167252652482008-07-04T23:11:00.001-07:002008-07-09T11:04:15.724-07:00LMC Eats LA: Yabu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXKvTWT-joC9E9thpDNn1LBIyOrXCrUDkfykoalAQlVYCIqd6vIs_UBi_eH18D2k1BhatlDk2Z-SG1QVtKw028K7KDNyhoe_qdFaff0fKETEf7Sovicb-0Cek1rHjgITcHjQSWw/s1600-h/IMG_3188.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXKvTWT-joC9E9thpDNn1LBIyOrXCrUDkfykoalAQlVYCIqd6vIs_UBi_eH18D2k1BhatlDk2Z-SG1QVtKw028K7KDNyhoe_qdFaff0fKETEf7Sovicb-0Cek1rHjgITcHjQSWw/s320/IMG_3188.JPG" alt="" id="BLOGGER_PHOTO_ID_5219420604715335490" border="0" /></a>When Mr. Tall and I visit Los Angeles, there are three things we always do: visit my sister at UCLA, lunch in Thai Town, and dinner at <span style="font-weight: bold;">Yabu</span>. Located on West Pico Boulevard in the West Hollywood area, Yabu is a small and inconspicuous gem of a restaurant. The place probably seats only 25-30 people so the tables and sushi bar are always occupied, but we have managed to get a table without too long of a wait as long as we don't get there too late.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX3rSvJna5IPOZfHsvWVD5bY0CTpyFSBkw_dzsAmJ5LpdHUpG0xRpqYeh0IAWpo05epHD2vNgA7qVrJKgRKLFArKwH6rjGKdicJCRG1stWBXp2oIBaEDFyPvqrIEKl5EXr6I7Tg/s1600-h/IMG_3175.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX3rSvJna5IPOZfHsvWVD5bY0CTpyFSBkw_dzsAmJ5LpdHUpG0xRpqYeh0IAWpo05epHD2vNgA7qVrJKgRKLFArKwH6rjGKdicJCRG1stWBXp2oIBaEDFyPvqrIEKl5EXr6I7Tg/s320/IMG_3175.JPG" alt="" id="BLOGGER_PHOTO_ID_5219420826960866850" border="0" /></a>The first time Mr. Tall and I visited Yabu was for my sister Pinnerton's birthday. There is a set menu, but the daily special changes depending on the availability of seafood. We started with an order of <span style="font-style: italic;">crispy fried Japanese black-back sole</span>. The fish was so fresh, simply cooked, and simply delicious. The best part was probably the fish's bones--crispy and yummy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3h0FgPMXGsh0i3uxVD6Hea_0-ovrdS6bhdEGQCeDz9MdB7g_bzntYzHtEv8DB3zW82lHqNTYncwGrDI2FlmvKspjiCMJU88ekUjfv2rvyTDYqr68u1BvYh-xElJHQ7DeccOlWXg/s1600-h/IMG_3177.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3h0FgPMXGsh0i3uxVD6Hea_0-ovrdS6bhdEGQCeDz9MdB7g_bzntYzHtEv8DB3zW82lHqNTYncwGrDI2FlmvKspjiCMJU88ekUjfv2rvyTDYqr68u1BvYh-xElJHQ7DeccOlWXg/s320/IMG_3177.JPG" alt="" id="BLOGGER_PHOTO_ID_5219412660247282866" border="0" /></a> Mr. Tall is not a fan of sushi and sashimi, but my sister and I are so we tried some new dishes we had never had. First up was the <span style="font-style: italic;">Suzuki</span>, or the sea bass sashimi. It's no Blue Fin tuna, but the fish was fresh and beautifully cut to nearly translucent, paper-thin slices. Mr. Tall ordered the next dish, which was the <span style="font-style: italic;">Japanese-style chicken wings</span>. Probably not the most authentic dish, but still absolutely delicious.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidsdKdaPfiOguodWBjsXRM7InQ9w7oviKGcGzQ2_d14lyaosmAb2KLcnLsIwpEp5TXedGpz_DwoEndiT1zbjklFUsgr_JCN2qNfULctTI03qHtwAKZz-7i3-nusQsyI3htL0H_A/s1600-h/IMG_3178.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidsdKdaPfiOguodWBjsXRM7InQ9w7oviKGcGzQ2_d14lyaosmAb2KLcnLsIwpEp5TXedGpz_DwoEndiT1zbjklFUsgr_JCN2qNfULctTI03qHtwAKZz-7i3-nusQsyI3htL0H_A/s320/IMG_3178.JPG" alt="" id="BLOGGER_PHOTO_ID_5219414261282954386" border="0" /></a>The chicken wings, simply broiled and sprinkled with Japanese sea salt, went fast.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEI5OfnlZuq5aOkfVjfz-VjYabQGWZCmgfIxjgHMxlzreeBg9nX_DVVfEc1OcbdFr8LHPYPQApkjBLkiROrOqg2nx9PnaNkwUnluqktUA72EfdfNaSEmyT1HSdYy6CKa6IscJow/s1600-h/IMG_3179.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEI5OfnlZuq5aOkfVjfz-VjYabQGWZCmgfIxjgHMxlzreeBg9nX_DVVfEc1OcbdFr8LHPYPQApkjBLkiROrOqg2nx9PnaNkwUnluqktUA72EfdfNaSEmyT1HSdYy6CKa6IscJow/s320/IMG_3179.JPG" alt="" id="BLOGGER_PHOTO_ID_5219414631779183330" border="0" /></a>Mr. Tall steered clear of this one: <span style="font-style: italic;">Santa Barbara sea urchin</span>. I thought it was creamy and fresh, but Pinnerton didn't really enjoy it very much. My sister and I are always up to trying new things so that was probably our adventurous dish of the night.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfoiiMa3D5PFYpBWEvtKIQ9fK1vDjGn2fWYlcIn80vmlhEvyhXHL2SBa_akNQv73Jg9UTxBaURSIQNeezmCfLa29KUz2xgA-bPGGSF5Opj0C3nH5DScJGKsc1RZt-v791J6TYPw/s1600-h/IMG_3176.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfoiiMa3D5PFYpBWEvtKIQ9fK1vDjGn2fWYlcIn80vmlhEvyhXHL2SBa_akNQv73Jg9UTxBaURSIQNeezmCfLa29KUz2xgA-bPGGSF5Opj0C3nH5DScJGKsc1RZt-v791J6TYPw/s320/IMG_3176.JPG" alt="" id="BLOGGER_PHOTO_ID_5219415764527454322" border="0" /></a>Although the seafood is well known at Yabu, its soba dishes are the most renowned because the soba is made in-house every day. My sister and I have tried a cold soba dish, but we enjoyed soba soup dishes the best. Our favorite was the <span style="font-style: italic;">Tanaki</span>, or soba with tempura batter vegetable paddy. There are a variety of other noodle dishes, but soba is definitely the way to go. The "before" picture on the right ...<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcREktQxLjTrAiCTPHkUTthX8s8nmKeRpOkj4-YqAoGJHq0xQDlxxjJ0nP3X58ExDNZ1KYJCrGWWgfR88GQQJIfwJtNsxrvZiQwD_9Ot21eO8Vqd9qMqRqYhxqZBO_S6vPS82UQ/s1600-h/IMG_3182.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcREktQxLjTrAiCTPHkUTthX8s8nmKeRpOkj4-YqAoGJHq0xQDlxxjJ0nP3X58ExDNZ1KYJCrGWWgfR88GQQJIfwJtNsxrvZiQwD_9Ot21eO8Vqd9qMqRqYhxqZBO_S6vPS82UQ/s320/IMG_3182.JPG" alt="" id="BLOGGER_PHOTO_ID_5219417521750866482" border="0" /></a>And here is the "after" ... We devoured it and licked the bowl clean. The soup was flavorful and the soba was amazing. A must-try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChmQEvVvYCkTBpRfGOgt8mT1_ns52iB6aNEgFd59UHGc1WWuYEMwGmY89Cm80JNark7TwoNJDp1Bac7DxG0gZ8iUYWuCLJWAS93QixDJLK7vPnTLupZUgUgAdVcUT3T2q3yDwSw/s1600-h/IMG_3186.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChmQEvVvYCkTBpRfGOgt8mT1_ns52iB6aNEgFd59UHGc1WWuYEMwGmY89Cm80JNark7TwoNJDp1Bac7DxG0gZ8iUYWuCLJWAS93QixDJLK7vPnTLupZUgUgAdVcUT3T2q3yDwSw/s320/IMG_3186.JPG" alt="" id="BLOGGER_PHOTO_ID_5219418297948260306" border="0" /></a></div><div style="text-align: center;">Mr. Tall was quite full yet so we order the <span style="font-style: italic;">broiled black cod with shitake and enoki mushroom</span>. This dish was such a wonderful preparation, and we all enjoyed it very much.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YhoHMymhUREc50JUWeXS2znSXDwnH_RttzxBdWlXLCe80ERizQ5N8a1tf16Or_mgfsCvOt_RlT3h_IBLBxqy9Ox7iTqW5S2EpooHte3Zr0kbBUE_fhQQSIok9NC7BETB9kv1YQ/s1600-h/IMG_3187.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YhoHMymhUREc50JUWeXS2znSXDwnH_RttzxBdWlXLCe80ERizQ5N8a1tf16Or_mgfsCvOt_RlT3h_IBLBxqy9Ox7iTqW5S2EpooHte3Zr0kbBUE_fhQQSIok9NC7BETB9kv1YQ/s320/IMG_3187.JPG" alt="" id="BLOGGER_PHOTO_ID_5219419392712796274" border="0" /></a></div>The birthday girl had to have dessert--even though I had baked her a dozen <span style="font-style: italic;">Lemon Poppy Seed cupcakes</span>, which were awaiting in her dorm room. The <span style="font-style: italic;">green tea parfait</span> consisted of crispy corn flakes, red bean, green tea ice cream, and whipped cream, of course. Yabu is undoubtedly one of our favorite restaurants in LA. It is unpretentious, reasonably priced, and served delicious and straight-forward food. The food culture in LA is greatly diverse, and there is a vast availability of all sorts of restaurants around the city. Yabu is truly one of a kind and worth a visit if you're ever in the area. Have a happy 4th of July!<br /><br />Enjoy,<br />Little Miss Contrary<br /><br />Coming up: vacation and good eats in Santa Barbara with LMC & Mr. Tall and San Diego Restaurant Week!Little Miss Contraryhttp://www.blogger.com/profile/10127457814971310759noreply@blogger.com2