Archive for the 'Asian Fusion' Category

Commissary at The Line Hotel – Los Angeles (Koreatown)

Commissary at The Line Hotel | Koreatown - Los Angeles

The second half of my second trimester of pregnancy has been good to me. After a rough start, I can finally hold down food without the aid of modern medicine, I have a great deal more energy, and best of all, I’m able to stay awake past 8 PM. I’m not sure what the next couple of months will hold, but for the time being, life rocks.

While the good spirits are running high, I plan on cramming in as much good eating and restaurant explorations as possible. For our first dinner out on the town in a few months, The Astronomer and I made it a priority to check out Chef Roy Choi’s Commissary, his latest (and final) dining venue at The Line Hotel in Koreatown.

Commissary at The Line Hotel | Koreatown - Los Angeles

Located on the hotel’s second floor rooftop, Commissary is a greenhouse with a focus on fruits and vegetables. Roy’s been layin’ off meat for years now, and Commissary is a reflection of how delicious and satisfying a plant-based (but not necessarily vegetarian) diet can be at its best.

The restaurant’s space is full of light: pure sunshine during the day and urban twinkly at night. There’s a shimmering pool nearby and superb vibes all around.

Commissary at The Line Hotel | Koreatown - Los Angeles

The restaurant’s illustrated menu (see topmost image) is divided into five price points and comes with a supplementary decoder to describe various preparations and additional ingredients. The Astronomer and I both found the menu to be whimsical and fun, even though it wasn’t the most streamlined.

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Jonathan Gold’s Scouting Report #3: East Borough

East Borough

Straight outta Costa Mesa! Filing my third Scouting Report, “East Borough: When pasta gets the full-on pho treatment,” on the Los Angeles Times‘ Daily Dish.

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Dream Team: Charles Phan & David LeFevre “Can You Dig It?” Collaboration at M.B. Post

Chef David LeFevre & Chef Charles Phan "Can You Dig It?" Collaboration - M.B. Post

When M.B. Post’s Chef David LeFevre and Slanted Door’s Chef Charles Phan joined forces last Monday night in the name of charity, the results were nothing short of fantastic.

Chef David LeFevre & Chef Charles Phan "Can You Dig It?" Collaboration - M.B. Post

While Chef LeFevre is best known for his way with seafood (and bacon cheddar biscuits), Chef Phan is a pioneer of “modern Vietnamese cooking.” The chefs found common ground this evening in their mutual appreciation for bold, Southeast Asian flavors and ingredients. In spite of their different backgrounds and strengths, the menu gelled harmoniously.

This unique kitchen collaboration was made possible by Common Threads, an organization that both chefs support, which is dedicated to educating children on the importance of nutrition and physical well-being and to fostering an appreciation of cultural diversity through cooking.

Chef David LeFevre & Chef Charles Phan "Can You Dig It?" Collaboration - M.B. Post

The “four” course, family-style dinner began with a hamachi crudo with crispy shallots and Thai basil from Chef Phan.

I’ve eaten crispy shallots on top of just about everything from noodles to crepes and sticky rice, but never atop raw fish. The thin, caramelized bits paired beautifully with the thick-cut yellowtail.

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Mission Chinese Food – New York City

Mission Chinese Food - New York City

This is the story about the Saturday night back in mid-December when my brother shut down Mission Chinese Food to celebrate his 35th birthday.

After pre-gaming at Katz’s Deli and sneaking in some sweets at Dessert Club Chikalicious, The Astronomer and I made our way down to the Lower East Side for a feast like no other. We’re certainly no strangers to multi-course Chinese banquets, but this one was wildly different with twelve tongue-numbing Sichuan delights masterminded by Chef Danny Bowien.

Mission Chinese Food - New York City

Mission Chinese Food arrived in New York City last summer from the shores of San Francisco. The subterranean restaurant, which is dimly lit in a pinkish hue and seats just three dozen diners, serves “whimsical Chinese” prepared by a Korean-born chef reared in Oklahoma City.

It’s not fine dining. It’s not authentic. It’s not from one region. We’re just trying to do everything backwards. – Chef Danny Bowien

Mission Chinese Food - New York City

The menu was curated beforehand by my bro and his lovely wife, so all that was left to do was to sit back, sip a cocktail, and settle in for the fireworks.

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