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Kabuki Japanese Restaurant - Los Angeles (Hollywood)

Published

on January 24, 2010

in Chain / Multiple Locations, Japanese, Los Angeles, Media Event and Restaurant Review

. 15 Comments

Ask me what my favorite restaurant is and I’ll probably hesitate a bit, then launch into a long-winded and inconclusive answer. Ask me what my favorite cuisine is (other than Vietnamese, of course!) and without pause I will answer Japanese. I find sushi sensational, ramen rockin’, and bentos bomb. I could eat this stuff all day, every day.

I attended a blogger dinner at Kabuki last week to sample some of the restaurant’s classic offerings and a smattering of new menu additions. Media dinners are almost always a treat, but the ones that serve my favorite cuisine are definitely extra special.

Kabuki, a chain of Japanese restaurants serving both traditional and contemporary fare, has been serving Southern California, Arizona, and Nevada for the past 19 years. There are currently 13 locations in all with more openings on the horizon (as long as the economy allows).

The restaurant’s niche is affordable Japanese cuisine served in a hip atmosphere with congenial service. Whereas diners spending only $20 at most sushi joints leave hungry, that is the norm at Kabuki, and most go home more than satisfied.

Joining our blogger dinner was Kabuki’s sake sommelier, Yuji Matsumoto. He paired various sakes with our meal throughout the evening. Logistically, Mr. Matsumoto isn’t able to service all 13 locations personally, but he assured us that every one of Kabuki’s waiters is trained to pair libations masterfully.

Dinner began with one of the newest menu additions—tuna poke with avocado and spicy ponzu sauce ($7.95). The salad was well portioned and extremely fresh. There was an adequate amount of tuna to balance out the heap of daikon and seaweed.

Next to arrive was a yellowtail carpaccio with jalapenos and tomatoes ($8.95). This was also a new menu addition. I was indifferent to the slightly spicy puddle of citrus sauce, but quite enjoyed the thin slivers of fish paired with chilis. I remember enjoying a very similar dish at Nobu in Las Vegas circa 2005.

Following the two light starters was a trio of funky sushi rolls. Of the three, I enjoyed the Baja Roll ($6.95) the most. It consisted of a spicy crab roll topped with a spicy mayonnaise sauce and pico de gallo. I was really surprised by how well the traditional Mexican salsa paired with the spicy crab roll. Score one for Mexican-Japanese-Californian fusion.

The Vegas Roll with cream cheese and salmon fried in a light Tempura batter ($9.95) was a mouthful of richness. The fresh and clean flavors normally associated with sushi were completely absent in this creation.

My least favorite was the Lasagna Roll, which consisted of a thick layer of Parmesan, mozzarella, and cream cheese seared atop a traditional California roll ($7.95). With three cheeses weighing heavily on its back, the roll tasted overwhelmingly dense and all-in-all a bit much. Although this roll wasn’t for me, a few of my dining companions were taken by it.

For the next part of our meal, we ordered entrees straight off the menu. Prior to my main course arriving, I sipped a warm and comforting bowl of mushroom miso soup. The soup contained lots of fresh enoki and shitake mushrooms and plenty of deep miso flavor.

For my entree, I chose one of the restaurant’s specialties—grilled shrimp risotto with brown rice and shitake mushrooms ($14.95). I should’ve listened to my instincts and avoided ordering an Italian dish, because the entree turned out to be a total flop. The rice was tasteless and gluey, while the shrimps were dry and overcooked. I had it boxed up after just one bite.

Thankfully, my tablemates and I ordered a selection of nigiri to supplement our entrees. Clockwise from top left—mackerel ($3.50), fresh water eel ($4.95), fatty tuna ($9.95), and sea urchin ($6.95). Each pair of nigiri met our expectations, although Fiona of Gourmet Pigs found the rice to be too cold and dense. Kubuki’s fishes aren’t earth-shatteringly good, but at these prices, they were more than palatable. I also indulged in an order of inari ($3.25), which was fish-less but still great.

To finish, I ordered a hazelnut craquant ($6.95) with bittersweet chocolate sponge cake layered with chocolate praline craquant and hazelnut mousse. A sweet and pleasant ending.

Kabuki Pasadena, I’m coming by soon!

–

Kabuki
1545 Vine Street
Los Angeles, CA 90028
Phone: 323-464-6003

La Grande Orange Cafe - Pasadena

Published

Gastronomer

on January 19, 2010

in Burgers, Chain / Multiple Locations, New American, Pasadena and Restaurant Review

. 19 Comments

When The Astronomer and I first set out to find a suitable restaurant for our wedding rehearsal dinner, the only requirement was that the space needed to be nice enough for me to wear a super-cute dress. Of course, the food had to be good too, but that was a secondary matter. I was dead set on wearing a spectacular frock to the show and no one was going to stop me. After all, I am the bride.

We initially toyed with the idea of serving seven courses of beef and even briefly considered a mobile food cart gathering featuring Ricky’s fish tacos and the Cool Haus truck, but when it came down to it, these venues were too informal for the get-up I had in mind. So, back to the drawing board (or more accurately, bridal message boards) we went.

When Josh of FoodGPS heard that we were on the lookout for a slightly upscale joint that could fit and feed 75 guests, he pointed us to La Grande Orange Cafe in Pasadena. After failing for months to find a space that fit all of our rehearsal dinner needs, we were hoping that this place would be it.

La Grande Orange is located in the historic Santa Fe Depot, which was built in 1935 for the Santa Fe Railroad. The abandoned building was refurbished in 2008 by the restaurant. The Astronomer and I had a good feeling about the space as we strolled through the main dining room and bar area, but it was the idyllic patio out back that convinced us that La Grande Orange was the rehearsal dinner venue of our dreams.

The space was just the right size and the vibe was perfectly Californian. What sealed the deal for me were the whimsical strands of lights hanging high above our heads and the abundant number of heat lamps spread throughout the patio. I could already picture how great the space would look and perform once the sun went down.

Even though we were stoked about La Grande Orange’s patio, we couldn’t choose it in good conscience without first sampling the food. The Astronomer and I, along with our friend Sharon, dined here for lunch to make sure that the restaurant’s offerings were on par with the space we loved so much.

We started off with a small order of the restaurant’s famous deviled eggs ($4), which arrived nestled in a wooden slate. The tangy yolks were piled high with plenty of bacon bits. The gently boiled whites melded perfectly with the cloud of yolks.

The handmade spätzle ($3) with mushrooms, asparagus, and spinach was a great combination of starchy carbohydrates and market fresh vegetables. The salty gratings of Parmesan cheese tied both elements together beautifully.

The brussels sprout salad ($13) with aged manchego, dried berries, smoked almonds, bacon, and honey mustard vinaigrette was a dream. The slightly blanched leaves were tender and delicate, creating a totally unique brussels sprout experience. The little blueberries provided a bit of pop with each bite.

The Green Chili Burger ($12) with wood-fired poblano chili, grated cheddar, and chipotle aïoli was served on a house-made English muffin. Among the circus of fixins, the high-quality meat stood out front and center, along with the toasted and buttery English muffin that held everything together. The side of fries were dusted in moreish barbecue seasonings that had us totally addicted.

The Astronomer and Sharon both really enjoyed the short rib tacos ($15) with pico de gallo, made-to-order corn tortillas, basmati rice, black beans, and charred tomato salsa. I was too focused on the burger to be pulled away.

Lastly, we shared a slice of olive oil cake ($8) with lemon sorbet and mixed berries. The generous slice of cake had a delicate crumb and a golden crust, while the flavors were subtle but wholly appealing. I wasn’t expecting much based on its appearance, but the olive oil cake really surprised me with its understated sweetness.

Now, that we’ve found our rehearsal dinner spot, I need to go shopping for a rockin’ dress to wear to it.

–

La Grande Orange Cafe
260 S Raymond Avenue
Pasadena, CA 91105
Phone: 626-356-4444

Pitfire Pizza - Los Angeles (Culver City)

Published

Gastronomer

on January 15, 2010

in Chain / Multiple Locations, Los Angeles, Media Event, Pizza and Restaurant Review

. 13 Comments

Sitting in rush hour traffic on the 110 freeway this evening, I had second thoughts about trekking from Pasadena all the way to Culver City on a weeknight for the soft opening of Pitfire Pizza. Sure, I had read and heard fantastic things about their pies, but as the minutes ticked on by, I began to wonder whether it was worth braving such horrific traffic.

Thankfully, my mood was instantly lifted the moment I stepped into the local chain’s latest outlet. Even with most of the walls still covered in plywood, the restaurant’s upbeat vibe could not be denied—the fire-engine red pizza oven lit up the room and revitalized my weary spirit.

Paul Hibler and David Sanfield, two veteran Hollywood caterers, opened the original Pitfire Pizza in North Hollywood in 1997. Since then, the market-driven pizzeria has expanded its reach to Downtown, West Los Angeles, and most recently, Culver City. Chef Andy Lopez heads up the kitchen at the newest branch, while Lawrence Rudolph mans the front of the house.

Architect Barbara Bestor transformed the former Shakey’s Pizza Parlor into a modern and comfortable space with an industrial-chic feel. I was excited to scope out the restaurant’s olive grove and garden, which is located near the front entrance, but the moonlight wasn’t bright enough this evening. With access to herbs and tomatoes steps away from the kitchen, it is clear that Pitfire is committed to freshness and seasonality.

According to FoodGPS, the bright red Mugnaini oven burns a combination of red oak and fruity woods like apple and cherry. As a result, a unique essence is imparted into each pizza creation.

By the time The Astronomer and I arrived on the Pitfire scene, our friends Sook and D Takes a B were already noshing on their third servings of roasted vegetables and sixth slices of pizza. We quickly grabbed some plates and started piling on the goodness.

Pitfire’s pizza is a cross between Neapolitan- and New York-style. I started off with a slice of the Margherita ($9.50), a true test of any pizzeria’s chops. My slice contained an oozy hunk of fresh mozzarella, a gentle smear of tangy tomato sauce, a bit of torn basil, and a drizzle of olive oil. The mellow, thin, and pleasantly charred crust allowed all of the top-notch toppings to shine.

The Astronomer’s favorite pizza of the evening was The Burrata Pie ($9.95) with burrata cheese, tomato sauce, wild arugula, caramelized onion, hazelnut, and pesto drizzle. The combination of rich, gooey cheese and snappy, spicy arugula proved too tempting for my dear boy to resist.

Another winning pizza was the pepperoni ($9.75) with tomato sauce, fresh mozzarella, and basil. Think: margherita but with a meatier and more savory kick.

My favorite of the evening’s selection was the Field Mushrooms pizza ($9.95) with fontina cheese, creme friache, mushroom jus, and flat leaf parsley. The balance between the decadent cheese and earthy mushrooms was just about perfect.

Finally, we topped off our pizza feast with chunky chocolate cookies. Made in-house twice daily, these jumbo cookies had everyone, especially Diana and Sook, swooning and smiling. Note to self: Grated semi-sweet chocolate performs worlds better than ordinary chips when it comes to cookies.

Pitfire Culver City will officially open in about two weeks.

–

Pitfire Artisan Pizza
12924 West Washington Boulevard
Culver City, CA 90066
Phone: TBA