It’s no secret that Sarah “Bearclaw” Lange‘s pastries are the very definition of swoon-worthy. From Eat My Blog to Hart and the Hunter and Field Trip, wherever this gal bakes, I’m usually not too far behind.
Sarah’s most recent gig is in the heart of Frogtown at Elysian, a gorgeous event space that moonlights as a restaurant several odd days a week. Here, she draws inspiration from Pennsylvania Dutch culinary traditions, baking up gorgeous pastries that are rustic yet elegant.
Did you hear? Lien Ta and Chef Jonathan Whitener, the former Animal chef de cuisine, are opening a restaurant. Woo! Here’s Looking at You is slated to debut later this spring in the former Whiz space in Koreatown. Los Angeles is in for a real treat.
In anticipation of their grand opening, Lien and Jonathan popped up at Chinatown’s Unit 120 back in January to give a sneak peek of their Japanese-Mexi-Cali concept. Priced at $75 per person, the family-style supper included three starters, two mains, and two desserts.
Dinner started with a cocktail—a cupful of the chef’s signature Mai Tai from the community punch bowl.
The trio of starters was quick to arrive. Pristine cuts of hamachi were given the Vietnamese treatment with tamarind, rau ram (Vietnamese coriander), palm sugar, and hibiscus onion. (more…)
I hope it’s not too late to share with you my favorite meal of 2015? I mean, it’s only April 2016. The Astronomer’s parents, two of the most thoughtful people ever, gifted us dinner at Birmingham’s best restaurant while we were visiting for the holidays. Evenings out on the town are a rare treat for new parents, so we savored this one like you wouldn’t believe.
It had been far too long since we last dined at Chef Frank Stitt’s beloved and respected Highland’s Bar and Grill. In fact, our last meal here was back in 2009.
This evening’s feast began as it did in the past, with a trio of breads (country, white, and corn) served with butter.
To start, “Fried Chicken Livers” ($10) served on a black peppercorn biscuit with a celery root and kale slaw and sorghum dressing. While every element on the plate was perfectly executed, it was the golden-crisp livers that we loved most.