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Petrossian (Los Angeles, CA) – Full of <3s and Truffle Mac & Cheese

February 7, 2010

foodforfel (9:33PM, Jan 29th from text):
@chefbenbailly All I have to say is <3. (Can I say I <3 you?)

(Picture taken by Austin of Living to Eat.)

Yes, it’s true – I *heart* Chef Ben Bailly. Not quite love – it’s going to take another serving or two of his famous black truffle mac and cheese for me to get to that level – but definitely *heart*. I fall into *heart* rather quickly; I just can’t help myself.

Take Petrossian for example – I’ve been *heart*ing it for a while now, ever since the words “truffle mac and cheese” fell upon my ears. Thus, when this current Winter 2010 DineLA Restaurant Week came rolling around, I knew – If I only had one restaurant to go to this season, it would be Petrossian.

(…Anticipation…)

After hearing so much about it, it was surprisingly to walk into Petrossian for the first time. It was this little unassuming spot on the corner of Robertson and Rosewood, without a single valet umbrella in sight. (I got lucky and found myself a free meter on the street.) Their dining room is clean and simplistic – a combination of mirror and glass and black and white. While I first made myself comfortable there, I soon overhead the bustle of the kitchen behind the wall and relocated myself to the boutique where I could catch a glimpse of the kitchen. You can’t tell when peeking in from the outside but Petrossian’s kitchen is very small; it’s amazing Chef Ben can produce such wondrous dishes from a single stove. (Yes, a single stove. Four burners – That’s it!)

Now, onto the food…Oh, THE FOOD.

Although I went for DineLA, their regular menu was so tempting I knew I wouldn’t be satisfied with only three dishes. Thus, my three course DineLA prix fixe of shrimp papillotte, pork belly and pistachio creme brulee soon became a five course meal, with the addition of the napoleon tartare and truffle mac and cheese both ordered a la carte. Little would I know, this five course would later turn into a seven course, with the blinis and mushroom cappuccino delivered compliments of the chef. By the end of the meal, I was holding my stomach in a mix of pain and pure bliss. (So much food! Need more space!)

The night began with the trio of blinis topped with trout roe, salmon roe and caviar. I usually have roe prepared Japanese style over rice, so tasting a more traditional preparation was a nice change of pace. I particularly enjoyed the salty caviar against the creme fraiche, although the salmon and trout roes were also fantastic.

The next course was the first of the DineLA three – the shrimp “papillotte” with passion fruit and chili ginger sauce. Traditionally, to be cooked “en papillotte” means a protein (typically fish) is wrapped in parchment paper and cooked to lock in the moisture. The shrimp were not quite cooked en papillotte; instead of wrapped in parchment paper, they were wrapped in thin wonton skins and fried. When tasted with the tangy passion fruit ginger sauce, one could see a slight Asian influence in the dish.

Just as the two light starters perked my appetite, then came THE DISH: Chef Ben’s famous truffle mac and cheese.

When I had mentioned I was going to Petrossian, one dish was shouted from the heavens with foodies rallying like it was the next coming – the truffle mac and cheese. Chewy orrechiette pasta, smothered in cream, black truffles and bacon…The aroma alone made my mouth water. While the description may sound heavy, it was perfectly balanced and not at all overwhelming. The flavor caused my eyes to roll into the back of my head in delight with every bite. Absolutely amazing.

If there was a dish that could have followed up the truffle mac and cheese without disappointment, it would be the napoleon tartare. Raw steak with a layer of caviar streaked through the center – there is nothing more luxurious than that. Seasoned by Chef Ben himself, I could have eaten the whole thing with a fork – no crostinis necessary. (They have a version of the Napoleon tartare without caviar but seriously people – why would you NOT add caviar?!)

After the tartare came the mushroom cappuccino. It was a complex soup that tasted like a field of mushrooms – deep and earthy, each sip felt like it was warming my soul. The chestnuts hidden at the bottom of the cup added some texture and a bit of sweetness to that final sip.

Our last savory dish of the night was the DineLA pork belly, a glorious slab larger than the palm of my hand. Its delicious fat glistened in the candlelight, each bite melted in my mouth. Petrossian’s pork belly could arguably be the best piece of pork belly I’ve had in my life.

Finally, I arrived at dessert. By this time, I had already reached foodie delirium and only allowed myself a couple tastes of each dessert. Flavor-wise, the pistachio creme brulee was the most unique, with the roasted pistachios giving off almost a green tea/matcha taste. (Chef Ben seemed surprised by this comment – there were only pistachios in the brulee, no tricks!) I personally favored the panna cotta with strawberry jam; it was light ending to a large meal and my gorged self really couldn’t handle anything more than that.

So now you see why I say I *heart* both Chef Ben Bailly and Petrossian; the thought of this meal still causes my heart to beat faster. Now to go again to see if this is just *heart* or love… (If this is how I’m kicking off 2010, the rest of the year has some damn high expectations to live up to!)

Petrossian Paris Boutique & Cafe
321 N Robertson Blvd
West Hollywood, CA 90048
(310) 271-6300
Website: http://www.petrossian.com/
Twitter: @petrossianweho

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Best of 2009

December 31, 2009

My love for restaurants is fickle.

“I love you, LudoBites 2.0!”
“No, I’m sorry L’Atelier, I didn’t mean it. You’re #1 on my list. Promise.”
“Le Bernardin, forget them all – I just want to be with YOU.”

Yeah, just like that.

This year was monumental, in relation to both the volume and quantity of food I’ve consumed. I’m a girl of extremes – from hole in the wall to the creme de la creme, I’ve really had a little bit of everything. I’m extremely fortunate to be able to have tried all of these in a matter of a year and can only hope that 2010 will be just as fruitful as 2009.

That said, without further ado, I bring to you…

———-

The Food Ledger’s Best of 2009

(Note: The following only contains restaurants I’ve eaten at for the first time in 2009. First excursion in 2008? Too bad, you can’t be on my list.)

Fine Dining Rocks My Socks

(And the grand prize goes to…)

  1. Le Bernardin (NYC) – Was there any doubt about what I would name as #1 for the year? Please.
  2. LudoBites 2.0 (LA) – Foie gras croque monsieur. Oxtail polenta. Caviar panna cotta. LudoBites 2.0 at Breadbar causes me to salivate every single time I mention its name. Just thinking of it now causes my mind to wander to a happy place…
  3. Hatchi at Breadbar: Michael Voltaggio (LA) – The service? Sucked, big time. The food? Phenomenal. If you’re ever wondering if his food tastes as good as it looks on TV – it does (e.g. the sweetbreads in pea consomme causes me to do that salivating thing again). Not only was the food delicious but hearing Michael himself explain how items like horseradish styrofoam were concocted was quite the treat.

One Bite and I’m Yours

(So close, yet not quite.)

  1. L’Atelier de Joel Roubuchon (LV) – Didn’t quite make it on the fine dining list (its Discovery menu wasn’t consistent enough to stand up against the big boys) but L’Atelier’s foie gras ravioli deserves a list of its own. They’re like little pockets of happiness floating in pure bliss…
  2. Animal (LA) – Animal’s foie loco moco is composed of a hamburger, spam, foie gras and a quail egg, stacked on a pile of golden rice and surrounded in a sweet pool of soy sauce and sriracha. It’s the reason I eat meat. It’s also the reason I could never date a vegetarian.
  3. Masan (LA) – Eating live octopus is fun. It squirms on your plate, saucing itself as it wriggles through the oil, salt and pepper, and then suction cups to the roof of your mouth as you chomp down. Sashimi doesn’t get fresher than that! (NOTE: pictures and video on Flickr)

Almost…But Not Quite

  1. The Bazaar (LA) – A very close #4 on my Fine Dining list, the final decision came down to the flip of a coin (Not really…but it was close!). Without doubt, The Bazaar boasts the best DineLA menu ever and makes me that much more excited to try out Saam in the next year. (Maybe a 2010 contender?)
  2. Caracas Arepas (NYC) – The wait staff won’t divulge the secret of their hot sauce, and with good reason – it’s ridiculously tasty. Now that I’ve had that first nibble of a Venezuelan arepa, how will I be satiate the craving if/when it arises? (I’ve been told that there are no good Venezuelan arepas in Los Angeles, someone please prove me wrong!)

I Can’t Live Without

  1. Beverly Soon Tofu (LA) – Someone tell me how I ever survived without Beverly Soon Tofu?! It’s my home away from home, where I go when I’ve had a bad/good/ordinary day and just just need a big ole bowl of pipping hot tofu and rice. More often than not, you can find me tucked away in a corner by myself at 10pm at night, recuperating from a long day of work. I want it, I crave it…Again, I have no idea how I lived without it.

———-

And thus ends 2009.

Happy New Year everyone! See you in 2010!

Ippudo (Manhattan, NY) – Noodling in NY

December 26, 2009

(Did the above catch your attention? Good.)

I love my ramen broth rich. None of that salt-based stuff for me, I love slurping pure liquid porkiness.

However Ippudo’s akamaru modern ramen, with its tonkotsu broth made from boiling pig parts (mmm…pig parts), is more than liquid porkiness – it has a different dimension that I haven’t tasted in a bowl from Los Angeles yet.

Perhaps it’s the addition of the miso paste and garlic oil that makes Ippudo’s broth so tasty. Or, maybe it’s the braised chunks of pork belly (a supplemental topping) that made this bowl of ramen seem so fatty and delicious.

All I know is that I dread craving Ippudo. Busy season’s coming up and there’s no time to fly to NYC for another bowl…

Ippudo NY
65 4th Ave
New York, NY 10003
(212) 388-0088
Website: http://www.ippudo.com/ny/

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Le Bernardin (Manhattan, NY) – A Fishing Story

December 17, 2009

Seeing that Le Bernardin is arguably the best seafood restaurant in the nation, it seems fitting to begin this review with a fishing story of my own. Like most stereotyical fishing stories, my story starts with an outrageous claim and ends with no proof that what I claim ever existed…but trust me, it’s true.

I was at Le Bernardin on Saturday night and was *THIS CLOSE!* to…*dramatic pause*…ERIC RIPERT.

Yes, you read that correctly, I SAW ERIC RIPERT. I watched him wander from the bar to the dining room, stopping by and chatting with the patrons at each table. I watched him walk from the dining room to the kitchen, disappearing behind the swinging doors. However, I did NOT see him drop by my table and, by the time I thought of asking to meet the chef, he had left for the night. No picture, no proof…all I have is disappointment and regret for not jumping him when I had the chance.

*sigh*

Luckily, that was my only disappointment that night.

———-

It’s times like these that I absolutely hate my inability to write eloquently. How do I describe my 3-star experience at Le Bernardin beyond “Just…WOW.”? Where do I begin to describe the dishes we were served, how can I convey to you the thoughts that ran through my head with every bite? I can only hope that pictures do more justice than words – there are so many words one can use; I can only use the ones within my reach.

Of the three prix fixe options at Le Bernardin (4-, 7- or 8-courses), my dining companion Jenn and I both ordered the 8-course Chef’s tasting menu, complete with wine pairing. After completing our meal, both of us agreed – the wine pairing was a MUST. Some dishes were amazing with or without the pairing but others were elevated to that next level (to the level one would expect from a restaurant like Le Bernardin) because of that one sip. Highly recommended.

Amouse-Bouche: ?

Unfortunately, I forgot to write down what we were served for the amuse-bouche but it wasn’t a standout dish in any fashion so I’m not sure if it matters. There was something odd about the texture of the dish – it was little mushy and I couldn’t quite figure out if it was from the seafood or from the accompanying puree underneath. The foam (made of mushrooms, if my memory serves me correctly) complemented the other flavors well; however, the texture was still very distracting.

Course 1: Smoked Yellowfin Tuna “Prosciutto”; Japanese Pickled Vegetables and Crispy Kombu (Pairing: Muscadet ‘Clos des Briords’, Pepiere, Loire 2008)

The smooth smokiness of the tuna played well against the crisp sweetness of the Japanese pickles. I admit, I did without the crispy kombu (a type of seaweed typically used in Japanese cooking); it may have added a hint of saltiness to each bite but it was also a battle to break it into pieces.

Course 2: Poached Pastured Egg; Osetra Caviar; Mariniere Broth and English Muffin (Pairing: Krug, Grande Cuvee)

When first looking at the menu, there were three dishes that caught my eye and ultimately resulted in my choosing the Chef’s tasting over the Le Bernardin tasting, this being the first. The egg, perfectly poached, floating in a pool of broth, rich with the flavor of white wine and mussels – it was divine. The dish just asked to be sopped with the two strips of lightly toasted English muffin (and I, of course, gladly obliged, sopping the running yolks and the broth as daintily as I could).

Course 3: Seared Langoustine, Mache, Wild Mushroom Salad; Shaved Foie Gras; White Balsamic Vinaigrette (Pairing: Gewurztraminer, Cantina Tramin, Alto Adige 2007)

The second of my three must haves, this was a prime example of a good dish elevated by an excellent wine pairing. The course, by itself was a solid dish – the langoustine was tender and the there was just enough foie to add a hint of flavor to, but not overwhelm, the other components of the dish. However, the wine brought out the sweetness of the langoustine, creating a very pleasant taste all together.

Course 4: Pan Roasted Monkfish; Hon Shimeji Mushrooms; Turnip – Ginger Emulsion; Sake Broth (Pairing: Chassagne Montrachet, 1er Cru Chenevottes, Bernard Moreau 2006)

Typically, I’m not a huge monkfish fan – I enjoy some of the flakier fishes and monkfish tends to be a bit too dense for me. However, I polished off the fish, along with everything else, in order to taste as much of the sake and miso broth as possible. (Le Bernardin may be known for seafood but their sauces and broths are what really make the dish and compliment the natural flavors of the seafood.)

Course 5: Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham – Green Peppercorn Sauce (Pairing: Rioja, Reserve ‘Vina Ardanza’, La Rioja Alta, Spain 2000)

A psuedo Top Chef groupie (I’m not a true groupie as I missed most of seasons 3-5), I was excited to see a dish featured in the Le Bernardin challenge of season 5. It was suggested that we enjoy the creaminess of the parsnip custard (served separately) in between bites of the bass, a welcome change from the saltiness of the ham and peppercorn sauce and the braised celery.

Course 6: Baked Lobster on a Bed of Truffled Foie Gras Stuffing; Brandy Red Wine Sauce (Pairing: Chateau Haut-Bages Averous, Pauillac Bordeaux 2001)

Lobster with foie and truffles – this could be the definition of luxury. The fattiness of the lobster against the foie was fantastic, although I actually could have done without half the lobster (the portion size was rather large in comparison to the other courses and it just got heavy after a while).

Course 7: Creamy Goat Cheese Spheres, Concord Grape, Candied Walnut, Black Pepper (Pairing: Torrontez Sparkling-Deseado Familia Schroeder, Patagonia Argentina)

The third of the three, this was easily my favorite course of the night. The goat cheese popped in my mouth and mixed in with the sweetness of the walnuts and grape – not quite a sweet and savory but more something perfectly in the middle. With a sip of the paired sparkling wine, I was in heaven.

Course 8: Caramelized Corn Custard, Hazelnut Praline, Brown Butter Ice Cream, Popcorn Tuile (Pairing: Ron Zacapa Rum, Guatemala)

Another not quite sweet, not quite savory but perfectly in between dessert, this was another favorite, partially because of the novelty of the popcorn tuile. At first glance, it appeared to be a simple piece of sugar; however, it tasted exactly like a freshly popped kernel of corn.

———-

…There’s really nothing left to say besides that.

Le Bernardin
155 W 51st St
Manhattan, NY 10019
(212) 554-1515
Website: http://www.le-bernardin.com/

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L’Atelier de Joël Robuchon (Las Vegas, NV) – A Homecoming

November 25, 2009

I love Las Vegas.

Las Vegas is like my second home. I enjoy every moment when I’m there and I miss it when I’m gone. Recently Vegas has become my escape – a place to forget about work and Corporate America, a place to pretend I’m someone I’m not and immerse myself in the little pleasures in life.

L’Atelier is one of those little pleasures. When Vegas calls me home, L’Atelier is there to meet me at the door.

(Welcome home.)

I’ve been to L’Atelier twice now and I see no signs of stopping. My first time, I ordered the L’Unique menu (a three course meal that is brought out all at once) with an order of the foie gras ravioli a la carte. Surprisingly, it was not the ravioli but the chicken broth in which they were swimming in that blew my mind away. It was comforting and familiar, rich and exquisite…

I knew I had to return.

This time around, I splurged. I knew what L’Atelier was capable of and I wanted to try its best! I found myself ordering the Discovery Menu – a nine course degustation that I hoped would both exemplify its strengths and, at the same time, soothe my tired soul.

The menu started off strong – you can never go wrong when you start with foie. Our amuse bouche, a foie gras parfait with a port wine and parmesan foam, was a spoonful of bliss.

Course 2: King Crab on a Turnip Disc with a Sweet and Sour Sauce

Our next course, le crabe royale, was delicate and fresh.

Soon after, the courses wavered a bit. The scallop, although perfectly cooked, only had that *wow* factor if you were greeted with the crunch of sea salt in that same bite. The white onion tart with bacon and mushrooms was good but with the time-tested combination of bacon, mushrooms and onions, how could it not?

Course 5: Duck Foie Gras with Confit Quince and Yuzu

The fifth course was another foie dish: buttery foie gras in an unadulterated form…Mmm. However, the richness of the foie overpowered the dover sole in the sixth course, smothering it with the taste of the past. By the time the seventh course arrived (yet another foie dish – a foie-stuffed free range quail), I was full.

(As a side note: You know you’ve spoiled yourself when you’re bored with the taste of foie.)

Course 7: Grapefruit Infused with Prosecco with Lychee Sorbet

Luckily, L’Atelier had a trick up its sleeve to perk up my palate. The menu simply said “grapefruit infused with Prosecco with lychee sorbet” but what it failed to note were the Pop Rocks that lined the rim of the bowl and the Rice Krispies that lay hidden below the sorbet. The crackling of candy and cereal against the cold lychee sorbet sparked just enough appetite to finish the last course (a chocolate cake with espresso ice cream).

And thus the meal was complete. I sipped my cappuccino, gathered all my strength, then threw myself back into the world. Who knows if I’ll survive the next battle in life but if anything happens…well…at least I can always go home.

L’Atelier de Joël Robuchon
MGM Grand
3799 Las Vegas Blvd
Las Vegas, NV 89109
(702) 891-7358
Website: http://www.mgmgrand.com/restaurants/
Twitter: @robuchonlv

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