May 2022

Santa Monica Doubleheader: Crudo e Nudo & Cobi’s

Crudo e Nudo - Santa Monica

I couldn’t say no when my friend Nicole suggested a two-stop Santa Monica dinner crawl back in February. First up was Crudo e Nudo (which recently opened a second location in New York City) where we snagged a table for two on the sidewalk parklet and nibbled on sustainable seafood while sipping biodynamic wine.

Crudo e Nudo - Santa Monica

We fully leaned into the restaurant’s chill vibes and ordered the “crudo trio” ($60), which let chef Brian Bornemann choose what’s served. All we had to do was sit back, relax, and eat what landed on the table. 

Crudo e Nudo - Santa Monica

First up was some halibut served super simply and delicately with white sesame, green onion, and shiro shoyu ($24).

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May 2022

Mother Wolf – Hollywood

Mother Wolf - Hollywood

I had one of the best nights out back in February dining at chef Evan Funke’s newest Roman spot Mother Wolf in Hollywood with the Eater LA team. The energy in the palatial dining room was palpable this evening, with groups all dressed up, crammed into booths, and eating and drinking the night away. Even Jay and Bey showed up. It was grand.

Mother Wolf - Hollywood

It’s been such a treat to dine inside restaurants and to point my camera at thoughtfully plated food after two years of photographing sweaty takeout meals. I’ll let the pictures do the talking from here on out.

Mother Wolf - Hollywood

Pizza rossa ($12) with salsa di pomodoro, sea salt, and olive oil.

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May 2022

Silken Tofu in Brown Sugar Ginger Syrup

Silken Tofu in Ginger Syrup

The Astronomer and I celebrated our twelfth wedding anniversary last weekend. In line with tradition, I prepared something delicious inspired by antiquated anniversary gifts. Thus far in our marriage, The Astronomer has been gifted edible interpretations of PaperCottonLeatherFruitWoodSugar, WoolBronzeTin, and Steel.

Since it is customary to bestow silk upon one’s beloved in recognition of the twelfth anniversary, I prepared silken tofu in a brown sugar ginger syrup. I picked up a few containers of Meiji supreme tofu from Cookbook in Echo Park and made the syrup using water, ginger, and dark brown sugar. While it’s more common to use light brown sugar or palm sugar in this preparation, I loved how the dark brown sugar’s prominent molasses notes harmonized with the ginger’s spice.

This dessert comes together in less than a half hour and can be eaten warm or cold.

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