Jul 2017

Weekend Brunch at A-Frame – Los Angeles (Culver City)

Weekend Brunch at A-Frame - Culver City

The Astronomer, June, and I are spending the week on Maui, so it feels like the perfect time to write about the weekend brunch at A-Frame, where Hawaiian grindz rein supreme.

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After spending the morning on Venice beach building sand castles, burying feet in the sand, and splashing in the waves, we headed to A-Frame for brunch. I was initially concerned that the scene would be too boisterous for our gal, but I needn’t have worried—June loved the music and vibe.

Weekend Brunch at A-Frame - Culver City

We placed our order soon after our behinds hit the seats, as parents of toddlers tend to do, and the food arrived quickly. An order of the Musubi Meal ($12) was a must. The protein changes from day to day; today’s trio included Spam, Mochiko Fried Chicken, and Spicy Tuna.

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Jul 2017

Best Noodle House – Rosemead

Best Noodle House - Rosemead

A thumb-stopping snap on @eater_la’s Instagram feed inspired a noodle run to Rosemead with Louise. I’m a sucker for carbs of all stripes, and she’s always down to test-drive a new spot; we were both hoping Best Noodle House would live up to its name.

Best Noodle House - Rosemead

The dining room at this simply appointed Sichuan noodle shop was mostly empty when we arrived, but filled up a bit soon after.

Best Noodle House - Rosemead

To start, a trio of cold apps. From left to right: “Spicy Combination Platter” with beef, pork tripe, and bean curd ($7.95), Tiger Skin Peppers, and “Black Fungus with Chili” ($2.95).

The combo platter and wood ear mushrooms were perfectly fine, but it was the marinated peppers that stood out. Removing each one’s seeds and membranes was a must before popping these peppers.

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Jul 2017

{swoon} Chapati with Four Dips at P.Y.T.

Lentil Utensil Dinner at P.Y.T.

The Astronomer and I recently attended a fantastic dinner at Chef Josef Centeno’s P.Y.T. Hosted by lentils.org, a consortium of lentil farms and farmers in Saskatchewan, the meal this evening featured lentils as the main or supporting ingredient in every course, from the passed appetizers when we arrived to the duo of desserts served at the end.

While the buttery lobster tails with beluga lentils were truly luxurious, as was the geoduck with split red lentils, the highlight of the night was the seemingly simple flat bread served with dips at the start. Swoon…

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