January 14th, 2010
Boneyard Bistro is where California bistro cuisine and barbecue collide. The restaurant is located in Sherman Oaks California in the San Fernando valley and is the jump-off point where chef Aaron Robins(chef and co-owner) brings his culinary vision and creativity to patrons and guests from all over the city.
Aaron is also backed up by talented chef de cuisine, Nicci Piscitelli. Together they oversee the kitchen and dining room and work in unison to ensure that guests feel at home and don’t leave hungry. We were delighted and fortunate to sample a bountiful spread that would even make the “Cheesecake Factory” look meager in comparison.
Aaron is a fan of both bistro cuisine and traditional BBQ and he knew that he didn’t want to limit himself to one style of cuisine. As a result, you will find a robust double sided menu loaded with choices. Add an efficient kitchen into the mix complete with smoker and wood fire grill aid the chef’s have all of the tools to make their authentic masterpieces come alive.
After browsing the extensive beer selections on the beverage menu we decided on several local brews and a few imports, ranging from Lost Coast, Great White from California to a Schneider-Weisse, Aventinus Organic from Germany. Both beers complimented the meal that we were about to see unveiled before our eyes. With far too many menu items to mention, I will name a few and let the pictures tell the rest of the story.
We experienced an intense blend of flavors on our visit. A lavishly plated Thai infused calamari salad started things off followed by the Kobe Chili donuts. The salad paid homage to Asian cuisine and was a great dish to get our palettes primed and ready. The chili donuts were a whole other animal. These chili buns of sorts served with cheddar and pickle are savory versions of their sweeter cousins and share a likeness to Chinese sticky buns and a chili cheeseburger all rolled into one are the “Worlds first non messy chili burger” a phrase coined by Aaron himself after he created them.
We continued with the indulgence throughout the night and had several salad courses and for the meat lovers, “The O.M.G. Burger and 16 oz traditional oak grilled rib eye. Both were loaded with flavor and portioned out for 2 people, but if you are hungry enough you can take them on yourself. Add into the mix a fully loaded BBQ party platter dubbed the Evanator and you are ready for a trip to foodie heaven with a smile on your face.
After getting the idea that this was no ordinary tasting we were ready for one last treat; Desert. We had no idea what the chef’s had in store for us for something sweet, but were happily surprised with the selections. Our first item was a smore doughnut. A play on a traditional smore, it looked great but tasted even better and I will never look at smores in the same way. And just when we thought we were done the ultimate cupcake arrived. Simply named, Nicci’s maple bacon pecan cupcake. The name says it all but you have to taste it for yourself. A perfect savory-sweet combination gives those boutique cupcake houses a run for their money. Grab a beer, burger and cupcake or take a page from our book and sample it all.
Boneyard Bistro
13539 Ventura Boulevard
Sherman Oaks, CA 91423-3825
906-7427
http://www.boneyardbistro.com/
Boneyard Bistro Smoked Side 10.17.09
No Comments | In: Brew pub of the month | tags: bbq on sherman oaks, bbq on ventura bl, beer wine and food in the valley, bistro in sherman oaks, boneyard bistro sherman oaks, chef aaron robins, chef nicci piscitelli. | #
January 9th, 2010
When you mix together guys night out with a chef and a beer ranger you get trouble. This was the case last-night when we embarked on “The Six,”, Los Angeles’s newest Westside Gastro-Pub. With a creative New American, farm to table approach at its core, Angelinos will experience the allure and pulse of this Westside eatery with Soul.
The Six is housed in the former location of Jack Sprat’s on Pico Blvd and has become the local watering hole for serious WestLA food fanatics. Executive Chef David Gussin and Mitch DuRette, General Manager breathe life into the food they create and each menu item is meticulously composed.
On the interior you will find lofty open wood beamed rafters over head, Einstein(esque) light fixtures, and masculine booths and tables; but don’t be fooled by the testosterone fueled adornments because the loungy and open space is romantically lit and a great date spot destination.
It was my job along with Dallas Byerley(Beer Ranger) from New Belgium brewing(the folks that brought us Fat Tire Ale) to sample a taste of The Six, and see for ourselves the talents of the chosen ones, David and Mitch firsthand.
When all was said and done we were more than satisfied. We plowed through each plate with finesse, eating every last morsel as if were the “last supper”. Flavor and layers were key components in each dish and each menu item takes you on your own palette journey.
Beers were selected for us by the team and all dishes worked in perfect symbiosis. From a Beet Panzanella salad with figs and bacon, Prince Edward Island Mussels in Chorizo broth, Blistered Mushrooms with roasted garlic served on grilled bread and Shaved Brussels Sprout Salad; each appetizer course stood firmly on its own. The finest details from ingredients, cooking methods and presentation are evident in each plate and the beers that were chosen enhanced the flavors from a New Belgium fat tire amber ale to a heavier hoppy more robust Old Speckled Hen.
Our main courses were even more dynamic than the starters. We tasted a beef, chicken and fish dish and the highlight of the grouping was the Pastrami Spiced Prime NY Steak with caraway spaetzle, housemade sauerkraut and beef jus. This deconstructed low-carb version of a Ruben Sandwich is a New York deli throwback with a grown up twist. Spetzle replaces bread and the prime steak is loaded with intense flavors. The Potato Chip Crusted Salmon was also composed with layers in mind and was plated with leek soubise sauce, confit of Meyer lemons and rustic caramelized cauliflower florets. This is not your typical salmon and is an ode to gourmet comfort food. Lastly we dove into the Crispy Jidori chicken thigh served atop of a Quince, Butternut squash hash with cranberry gastrique. Both savory and sweet this dish is loaded with flavor and perhaps the moistest chicken I have ever tasted.
Before getting into desert we were served one last treat from the kitchen; a mushroom pizzette. A thin cracker crust and an array of Herloom mushrooms and truffle oil with chervil as a garnish made this the ideal palette cleanser and it is a perfect interpretation of Italian pizza and for second I thought I was in “Little Italy” NYC.
Our desert course was a French play on American coffee and doughnuts. Beignet doughnuts tossed in cinnamon and sugar were served with a thick mug pf homemade Pot de crème. One dip and I was convinced that the team at the six can do it all and are masters of their kitchen domain.
According to Dallas, Craft brewing is a lot like executing a quality menu and he came up with the term “Craft food” which translates to dishes that have taken time, love and enjoyment to execute. Any restaurant can serve ordinary food, but at the Six you will experience extraordinary.
The next time you get a craving for a beer and some pub grub visit: The Six Restaurant for a modern take on the more sophisticated alternative. Bar-food is a thing of the past and this grown up establishment will remind you that fine dining doesn’t always come with a hefty price-tag or a pretentious vibe.
The Six Restaurant
10668 West Pico Blvd
Los Angeles, CA, 90064
310-837-6662
http://www.thesixrestaurant.com/
Follow The Six on Facebook:
http://www.facebook.com/home.php?#/pages/Los-Angeles-CA/The-Six-Restaurant/204697693251?ref=ts
Lunch & Dinner Menu
TheSix_Dinner_Lunch_Menu
Comments Off | In: Brew pub of the month | tags: Executive Chef David Gussin the six, the six on pico, The Six restaurant Los Angeles, the six west la gastropub. | #
September 21st, 2009
Simmzy’s, a Gastropub located in Downtown Manhattan Beach brings a gourmet approach to upscale New American Pub Grub, Craft Beers and limited production wines. The team behind Simmzy’s brings a boutique approach to the restaurant concept and the diverse menu features local, socially responsible produce coupled with seasonal ingredients all packaged into a casual pub atmosphere.
With 24 beers on draft at a given time and a roster of fine wines, the friendly staff will not hesitate to suggest food and beverage pairings under the direction of Restaurant Manager and beverage director, Chris Garza backed by brothers Mike and Chris Simms, partners in the Simmzys venture.
Simmzy’s has everything from the traditional Burger and fry offerings, all the way to the more exotic and daring Chateau Steak. Since I now consider myself a veteran of the menu and the offerings, I can say with confidence that you will not be disappointed by anything you order off the menu. The East West wings will blow any other wings that you have had out of the water. These wings are generously coated with Simmzy’s own sweet and spicy wing sauce and are cooked just until tender. They are extremely most and not overcooked like some wings that I have experienced at other bars and restaurants. Pair this quality product with the house blue cheese dressing and you have a winner. Cool your mouth off with one of the rotating drafts such as the Morimoto Soba Ale by Rogue or the Hoptober by New Belgium and your taste buds and stomach will be ready for more.
The Grilled Chateau Steak is Simmzy’s response to the French, Chateaubriand steak. The steak itself is actually a thick cut top sirloin that is enjoyed best at Medium to Medium Rare and served with a Demi Glaze of Shiitake mushrooms and served with a generous heap of homemade haystack fries. The portion is large so I would suggest sharing if pairing with other appetizer or entree selections. Chris suggests pairing with a bold Belgium style ale such as Chimay to get the full effect of flavors and I did not argue with his suggestion because it worked so well.
Winery Wednesday’s and Brewery Thursday’s are great times to stop by and sample new or current beers and wines at discounted prices. At Simmzy’s you will not find any Domestic beers, Sorry Budweiser and Coors. Simmzy’s pays homage to American Craft Beers and the many independent microbreweries both local and abroad.
Arrive early at Simmzy’s and write your name on the chalkboard because you will not want to miss out on a journey for the senses. The crew at Simmzy’s bring you: Quality, Passion, Food, Drink and Fun. If you haven’t already been to Simmzy’s you have to see what you have been missing and you will be hooked from your first sip down to your last bite.
Simmzy’s
229 Manhattan Beach Blvd
Manhattan Beach, CA 90266-5314
546-1201
http://www.simmzys.com/
No Comments | In: Brew pub of the month | tags: manhattan beach bars, manhattan beach restaurants, Simmzy's manhattan beach, Simmzys Manhattan Beach is so much more than just food and beer; Its a way of life, south bay gastropub, south bay microbrews. | #
October 15th, 2008
8oz Burger
This past Sunday we headed down to Melrose Ave in Hollywood for some shopping and to grab some lunch. I had remembered that I had driven by 8oz Burger earlier in the week and after reviewing the menu online earlier in the week I was excited to try it for myself. This inviting upscale Brew Pub or as they call it; “Burger bar” provides adequate “pet friendly” outdoor seating coupled with an interior filled with ambiance and flat panel televisions for watching your favorite games.
The three of us were easily seated and delighted by the vast micro-brew selections and the various custom burger options. Along with high quality ingredients the menu states that the menu items are sourced locally as well as the utilization of hormone free and humanely raised meat. They also state on the menu that they are committed to the quality of the environment and sustainability. This is a view that we all share and it made all of us that more comfortable with our choice.
We started with a pint of Telegraph White Ale from Santa Barbara. This white hoppy ale provided a smooth beginning for us and primed us while we waited for our entrees and side dishes.
The 3 of us decided on the Estancia grass fed burger. This 6oz gourmet variation of the house burger (The 8oz) has heirloom tomato ketchup, grilled escarole and roasted mushrooms. We added avocado and were enthusiastic when we saw one of our favorite cheeses as one of the selections; Humboldt Fog Goat Cheese. We had the Humbolt Fog on ours while our friend opted for the Fried Mozzarella on hers. We also ordered a side of spicy mayo so we could get even more flavor. This pairing of custom, gourmet toppings made for one of the best burgers that I have had in a long time.
The side dishes were equally stimulating. We went for the Kennebrick fries, stout battered onion rings and the grilled corn. There was plenty to share and we passed all of the goodness around.
The prices, beer selections, atmosphere, service and location makes 8oz a great choice when you need a beer and burger fix that will leave you satisfied in your stomach and in your wallet. 8oz is the entire package.
8oz Burger
7661 Melrose Ave
Los Angeles, CA 90046
(323) 852-0008
www.8ozburgerbar.com
No Comments | In: Brew pub of the month | tags: Brew Pub, Burger Bar, Gourmet Burger in Los Angeles, Micro Brew, West Hollywood Burger. | #
