For the past two weeks, I’ve been struggling with which restaurant to write up next on Gastronomy. I have a substantial queue of eateries to select from, but I can’t seem to focus on anything other than matters of the home. You see, we closed on our first house in late August, and since then, I’ve been positively consumed with renovations and decor.
Author Archive for Gastronomer
The Astronomer, June, and I had a terrific dinner at Chim! a few Fridays ago. We took advantage of the mild summer weather and strolled to the restaurant, arriving properly hungry, on the verge of hangry.
We opted to dine al fresco because June adores fresh air. The view of the parking lot wasn’t remarkable, but a content baby makes for a peaceful meal.
The restaurant is currently offering complimentary fish balls, one skewer per person, on Friday and Saturday nights. They were a pleasant surprise to receive and a big hit with June (minus the spicy sauce).
Earlier this summer, June and I tagged along with The Astronomer to Banff for a physics conference. While most of our travels in the era before baby were more or less focused on stuffing our faces, we prioritized fresh air and breathtaking scenery on this trip—#welliguessthisisgrowingup.
Even though foodie pursuits took a backseat, we still managed to eat very well in Banff, especially in the desserts department. Here are a handful of sweets that were as enchanting as the surroundings:
After hiking 3.5 kilometers with an elevation gain of 1,300 feet (and a toddler in tow!), Lake Agnes Teahouse was a sight for sore eyes. Due to its remote location, ingredients and supplies are carried in by staff several times a week, and diners are charged with bringing their trash down the mountain.
Truth be told, just about anything would’ve tasted good after such a laborious climb, but the flaky, buttery tea biscuits with strawberry jam were especially memorable.
What’s better than eating duck tongues in an abandoned Wienerschnitzel? Filing my sixth Scouting Report, “New Eastern Spice in San Gabriel has traditional jian bing savory Chinese crepes” on the Los Angeles Times‘ Daily Dish.