The Oinkster

This past Friday I met up with some friends at The Oinkster in Eagle Rock. I ordered the BBQ Pulled Pork Sandwich. Their pork is brined with soy and honey so it has a sweet and savory taste going for it, combined with the red cabbage slaw and caramelized onions. Even though you can’t really see it, there was also some Carolina BBQ sauce in the sandwich.

Through research I have found that Carolina sauce could mean either North Carolina sauce or South Carolina sauce. North Carolina has three types according to the region of origin: Eastern (vinegar with pepper flakes), Piedmont (tomato-based and vinegar), and Western (tomato-based and thicker). South Carolina is home of the yellow mustard and vinegar based BBQ sauce (sometimes a little ketchup is thrown in there, but primarily it’s a mustard sauce). The sauce the Oinkster was using was most likely a North Carolina version, but I am not qualified to determine the region. I do know that it was delicious. Also, they have homemade house ketchup and chipotle ketchup. Yum!

Although I did not drink, I recognized the sweet deal of 3-5 dollar beers (draft: Stella, Widmer, Fat Tire, Miller Light, Stone Pale Ale, Arrogant Bastard; bottle: Rolling Rock, New Castle, Grolsch, Guinness, Kirin Ichiban, Corona, Stone Levitation, Stone IPA, Boddingtons). They also have a happy hour during the week from 3-6pm for both beer and food.

Overall, everything was quite tasty, making it a great post-drinking (or between drinking) spot. Of course you can always dine here without the involvement of alcohol, but what fun is that? Eating here reminded me of what it was like to live near a variety of food options (there are a lot of too many Italian restaurants, Starbucks, and Pinkberry in my neighborhood). I giggled when I saw the cops.

The Oinkster
2005 Colorado Blvd
Los Angeles, CA 90041
(323) 982-8865

Scoops

Scooped: Strawberry Tarragon, Salty Carmel, Peanut Butter Molasses, and Chocolate IPA.

Favorite of the cup: Strawberry Tarragon.

Scoops
712 N Heliotrope Dr
Los Angeles, CA 90029

Get Directions(323) 906-2649

Intelligentsia: Flecha Roja, Costa Rica

A few weeks ago I went to Intelligentsia to buy some fresh coffee beans. I arrived relatively close to closing time so it was not busy. The one worker behind the counter, whom I can only describe as “the guy with stretched ears”, was very friendly and helped me through a delicious dilemma: get the Flecha Roja, Costa Rica beans or the Itzamna, Guatemala.

I decided on the former, secretly hoping that when I run out of Flecha Roja, the Itzamna will still be available and in season. My decision was based simply on the appeal of the supposed molasses finish.

Flecha Roja, Costa Rica:

Flavor: Black cherry, red grape
Acidity: Balanced, tangy
Finish: Crisp, punctuated, molasses

My palette was able to pick up the cherry and grape flavors on first sip. It did taste balanced and slightly tangy. I was also able to taste a hint of molasses in between sips. However, I was surprised and delighted to find the coffee to taste better after letting it cool down! The blossomed flavor becomes more pleasant and balanced, the finish becomes gracefully punctuated, and the molasses hints are more apparent and no longer just between sips. Overall, I thoroughly enjoyed these beans and would not hesitate to buy them again.

In 1779, Costa Rican coffee production started in Meseta, an area with near perfect soil and climate conditions for coffee plantation. Costa Rican coffee is Coffea arabica, a species that is indigenous to Ethiopia and Yemen. Arabica coffee is believed to be the first species of coffee to be cultivated and is considered to produce better coffee than other popular commercially grown beans such as Coffea canephora (robusta). Coffee production has played a key role in both Costa Rica’s history and economy. In 2006, coffee was the third cash crop export (first and second going to bananas and pineapples, respectively). The largest coffee growing areas are in the provinces of San José, Alajuela, Heredia, Puntarenas, and Cartago. The provinces of Costa Rica are subdivided into 81 cantons. One San José  canton in particular, Tarrazú, is where my Flecha Roja beans were cultivated. This canton is notorious for making great beans. More specifically, my bag of Flecha Roja came from a cooperative called Coope Dota. At the Intelligentsia site, I learned that this coop is very successful and efficient on all levels of production (eco/labo/etc). I’ll drink to that!

Interestingly, I found that the Costa Rica agricultural institute, Centro Agronomico Tropical de Invetigacion y Enseñanza (which translates as Tropical Agricultural Research and Higher Education Center; CATIE) has an amazing program that focuses on coffee and the research and development of coffee technology.

Intelligentsia Coffee & Tea
3922 W Sunset Blvd
Los Angeles, CA 90029

Get Directions(323) 663-6173

The Hungry Cat

The Hungry Cat is a cute / hip seafood restaurant in Hollywood (Sunset and Vine, behind the Borders Bookstore). My roommate and I went in the mid-afternoon to have a peaceful lunch outside. The service was smooth and the staff friendly. The main purpose was to try their cocktails more than anything else. And that we certainly did, trying 5 out of the 8 cocktails offered. On their drink menu, the Thirsty Cat Menu, they offer both “Classic Cats” and “Seasonal Cats.” I have added * next to our cocktails that were Seasonal Cats.

We Drank

*The Hot Tamale - Reposado tequila (rested tequila; 2 months to 1 year in large vats or oak barrels), lime & orange with fresno chili simple syrup

*The Slice - Boomsma gin, watermelon, basil & fig vinegar

Cucumber Martini - Hendrick’s gin, cucumber juice & fresh lime

Greyhound Proper - Plymouth gin, fresh grapefruit juice & candied grapefruit

* H. C. Sazerec - Sazerec rye whiskey, dash of H.B. Pastis, Peychaud Bitters & lemon

I enjoyed all the cocktails. My favorite was probably The Greyhound Proper, The Hot Tamale, or The Slice. The Cucumber Martini started off weird, but as the ice melted the drink became exponentially tastier. The H.C. Sazarec was also good, but I am a new whiskey drinker, so I let my roommate drink most of it. The main point is that you can’t go wrong ordering a cocktail from their menu, especially from their “Seasonal Cats” section.

We Ate

1/2 lb peel n’ eat shrimp - we paid a few dollars less for them because we peeled them ourselves; interactive eating!

Oysters - From Rhode Island and New Zealand.

Marinated Mussels

The Pug burger - with bacon, avocado and blue cheese

My favorite was the shrimp, but the mussels and oysters were also exquisite. I preferred the Rhode Island oysters over the New Zealand, but they were both yummy.  Since I am new to shellfish, I enjoyed the fact that we were able to order them in whatever quantities we pleased. We initially ordered two of each type of oysters and two mussels, but loved the mussels so much that we ordered more for the table. The Pug burger was good, but too well done (we asked for medium rare, but there was nothing pink about it). It was also a vertical nightmare to eat, requiring burger surgery (burgerioplasty) on the burger in order to get a decent bite.

The owners, David Lentz and Suzanne Goin, know what they are doing; they also own these other hip Los Angeles restaurants: AOC, Luques, and Campanille. Suzanne is opening up a new restaurant in Brentwood, which I am crossing my fingers to be just as amazing as the other restaurants. 

In the end, the seafood and cocktails were delicious and I can’t wait until we go back.

The Hungry Cat
1535 Vine St
Los Angeles, CA 90028

Get Directions(323) 462-2155

Osteria Mozza

I have been wanting to eat at Osteria Mozza for a long time and was ecstatic when I found out my boyfriend made reservations for my birthday. Mozza is owned by by Mario Batali, Joseph Bastianich, and Nancy Silverton; a trifecta of talent. If you watch Iron Chef you probably have already recognized the name Mario Batali. For those who are not familiar with Batali, he is considered King of Italian cuisine (19 wins out of 23 Iron Chef competitions). Joseph Bastianich is the guy behind the wine, son of chef Lidia Bastianich. Bastianich started with a future in Wall Street (bond trader at Merrill Lynch), but after spending a year in Italy working on vineyards and restaurants he returned with with different goal in life. Nancy Silverton is an American chef/baker who co-founded La Brea Bakery.

Batali and Bastianich own a few other restaurants together: New York: Babbo, Lupa Osteria Romana, Esca, Casa Mono / Bar Jamón, Otto Enoteca Pizzeria, Del Posto,  along with Italian Wine Merchants; Las Vegas: B&B Ristorante, Enoteca San Marco, and Carnevino (their first steakhouse); Los Angeles: Osteria Mozza and Pizzeria Mozza.

When we arrived at 8pm, the place was already packed and happening. Luckily, within minutes we were seated in a small and intimate room away from the noisy bar / main seating area. Mozza asks that you place your complete order all at once (everything but dessert) so they can appropriately pace your dinner. I enjoyed this method, but I also looked and translated the menu at home so I came to the restaurant with a few ideas of what I was going to order, but wanted to see what the waiter would recommend and/or if there were any specials.

I do not have many great pictures because it was too dark for flash-less photography. So I have included links to photographs other people have taken of exactly what I ordered. I apologize for the inconvenience, but take the time to look at the links.

Antipasti - Grilled Octopus with fingerling potatoes, mizuna, celery & lemon

I have never had octopi before, but loved it. Although you would assume that it would taste rubbery (like squid), it did not. The texture of mine tasted almost softer than chicken, but with a slightly difference in taste. It paired very well with the lemon vinegary dressing on top of the vegetables. Through research I have found that they marinate the octopus in oil and wine corks. Many Italian chefs believe that wine corks help tenderize the tentacles and so they include them in the braising liquid. Whatever it is that tenderizes, it works. I would order this again. It was one of my favorite dishes of the night.

Mozzarella Bar - Burrata from Basilicata w leeks & fett ‘unta

Burrata in Italian means “buttered.” It is a fresh cheese made from mozzarella and cream. It comes to the table looking like a big white balloon of goodness. The outer shell of it is a solid mozzarella, but one cut and you will find the cream and mozzarella ooze of awesomeness. Fett’unta is just bread soaked in olive oil and garlic. Since it was flown in the night before fom Basilicata, a region in the South of Italy, it tasted fresh! It was quite a large portion for two people, but we made the most of it. Yum!

Primi - Fresh Ricotta & Egg Raviolo with browned butter

I had no idea what to expect with this dish, but the waiter highly recommended it and after the first bite, I learned why. The ricotta, egg, and butter just melts in the mouth. It was also a delight to cut open (like the Burrata) and watch the egg ooze out. The butter really made this dish go above and beyond. This is one meal where I would be very hesitant to make at home (the egg), which makes it even more enjoyable.

Secondi - Sweetbreads piccata with artichokes and black kale

Sweetbreads are the thymus glands of lamb, beef, or pork. Piccata means sliced, sautéed, and served in a sauce containing lemon, butter, and spices. I do not have much experience with sweetbreads, except that my mom always orders them at Landis Store. Since I trust my mom’s sophisticated palette and believed the waiter’s vehement recommendation, I had to choose it for my entree. It was perfect in taste, soft and chewy in texture. It went so well with the artichokes, black kale, and olives (I love artichokes). I even got my boyfriend to try it, but of course I did not tell him what part of the animal it was from until after he took a bite and agreed it tasted good.

Dolci - Bombolini lemon crema & frutti di bosco sorbetto

Bombolini’s are basically Italian doughnut holes. Lightly sugared, soft, and satisfying. Paired well with the crema and sorbetto. Frutti di bosco is Italian for “Fruit of the forrest/woods,” but translates as mixed berries.

Digestivo - Profumi della Costiera, Nicola Mansi Limoncello 1L

I have never had Limoncello before, but am very glad I had the chance to because it was wonderful. Nothing better than a sweet beginning and a warm hot finish.

BEST BIRTHDAY DINNER EVER.

Osteria Mozza
6602 Melrose Ave
Los Angeles, CA 90038

Get Directions(323) 297-0100

Note: If you want to make reservations, you must call exactly one month ahead. However, the four bars located inside accept walk-ins, but first come first serve so be early or ready to wait.

Birthday Scoops

What I got scooped on my birthday: Salty White Chocolate, Banana Oreo, Mocha Peanut Butter, and Zabajone. What is Zabajone you ask? It is another word for the Italian dessert, Zabaione. It is a very light liquid custard that is usually made with egg yolks, sugar, and Marsala wine. The ice cream version did not taste like wine to me, but it was sweet and fruity.

Favorite of the cup: Salty White Chocolate.

Scoops

712 N Heliotrope Dr
Los Angeles, CA 90029

Get Directions(323) 906-2649

MILK

For lunch on my birthday, my boyfriend took me to MILK. In 2007, Bret Thompson and Richard Yoshimura opened MILK. Both owners came from the downtown Los Angeles restaurant, Patina; Thompson was Corporate Executive Chef and Yoshimura was the Pastry Chef. In the press, MILK has been noted to have amazing milkshakes and malts. I have not had one, but watching this video of Bret Thompson sharing his popular malt recipes, almost makes me want to go out and buy an ice cream machine and start making my own creations. But, I would rather just go to MILK instead. 

Since I am on my ongoing quest to find the best salad in Los Angeles, I ordered their Chopped Cobb (turkey breast, aged cheddar, tomato, hard boiled egg, bacon, avocado, and green goddess dressing). I found the turkey to be quite refreshing, the lettuce to be crisp, and the dressing was delicious (green goddess is usually made from mayo, sour cream, and something green like chives). I was unable to finish all the cheese and bacon, but overall it was satisfying and good.

Since it was my birthday, I decided to order some desserts for tasting: Blue Velvet Cake and the Mint Chocolate Ice Cream Sandwich. The Blue Velvet Cake is divine. I love the neon blue color and believe the moist cake/ cream cheese frosting ratio to be perfect. Not too much, not too little. Most people do not know, but a Velvet Cake (whether Red, Blue, or any other color) is made from buttermilk, butter, flour, and cocoa powder. The Mint Chocolate Ice Cream Sandwich was also amazing. Most notable to me were the actual mint pieces in the ice cream along with the “cookie” part of the sandwich being a macaron. I have talked about macarons before, but will sum up what they are again: a French cookies usually made from egg whites, almond powder, icing sugar and sugar. It is delicately crunchy on the outside, while moist, chewy, and flavorful on the inside. To have the texture of the cookie combine with the creamy mint ice cream was certainly an unexpected delight and changed my definition of ice cream sandwich. Although a little messy, it was quite a treat!

The service at MILK was friendly and efficient, making my visit pleasant and enjoyable. I would recommend trying everything I ordered, along with their signature bonbons (I have tasted them before this visit). I also saw that they were selling Red Velvet Cupcakes in a Cone. Apparently, this concoction is a traditional dessert at birthday parties for children. I had never seen them before, but I think they are really fun and could see the cone and the frosting tasting great together.

MILK

7290 Beverly Blvd
Los Angeles, CA 90036
(323) 939-6455