Meals With Meaning|Brunch tales from The Raymond in Pasadena

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Brunch is a meal without formalities. No rhyme or reason on what to order and when. It’s a blend of meal times where you can call the apple fritter donut holes your appetizer. They’re delicate but not fragile or flimsy. The crust has the golden crunch and the full-bodied apple filling is nourishing enough to cleanse the palate, and make one’s appetite grow.

Can I get tots with that?

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Burgers. Fries. Shake. These three are the quintessential make up for the perfect meal, it being the one combination of comfort, ease, and simplicity that tends to hit just the right spot when the craving strikes. Rock House Sliders has just landed in Los Angeles on Sunset Blvd and they are here to show Angelenos that Sliders are the Burgers of 2018. Now I know my diehard In-n-Out fans out there that are reading this are probably ready to scroll to the next article, but you guys need to hear me out.

EASY’s Does It. Straight Outta the Beverly Center

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These are the treasures from Easy’s, acclaimed restaurateur, Jeremy Fall’s newest manifestation. It’s a major enhancement on the diner that services every tastebud from the ages 0 to 105 (maybe even older).

The Best Last Supper in Pasadena

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Breaking bread with a stranger is more sensual than shaking hands. It’s the truest sense of putting down the work titles and uniforms, not talking about the paychecks or the fancy schmancy toys, but truly enjoying each others time and company. If that’s what Bone Kettle is going for in their new tasting menu with wine pairing concept, then they aced it with flying colors.

Pearl’s Texas BBQ is looking good in Downtown LA

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If people tell you there aren’t any rules to eating Pearl’s BBQ, that’s a lie. Management is nice enough to provide utensils, but please don’t use them. It has nothing to do with unleashing one’s tribal instincts, but has everything to do with showing respect to the crew. The simple gesture of ignoring proper table etiquette is the highest of compliments.

Southern belle in LA

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Can something be both beautiful on the outside and inside at the same time? Yes. Take Preux and Proper for instance. A Nawlins type Southern belle of a restaurant that sits in a historic turn-of-the-century flatiron wedge building on Spring and 9th in Downtown LA. Bouquets of festive flowers and ferns drape over the wrought iron balconies and blue sidewalk tiles feature the restaurants namesake. It’s a building the Vieux Carré would approve of if plopped in the French Quarter.

A Win Win in Valley Village

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The focus instantly changed from watching what was on the flat screens to what was on the tables: marinated steak tips on garlic toast with blue cheese, pretzels, deviled eggs, bistro burgers stuffed with Boursin cheese and fries, roasted Shishito peppers, and a pepperoni flatbread. Another table featured peanut butter pie and too-hot-to-eat-yet-you’re-going-to-anyway donut holes.

When Restaurant Fiction meets Reality | A Personal Obituary to Anthony Bourdain

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By: Monis Rose from Restaurant Fiction. In 2006, Anthony Bourdain helped me win a fellowship to New York City.  I never met him personally, but I wrote about him. I fell in love with Bourdain when the Food Network aired only three episodes of his failed show, “A Cook’s Tour.” I woke up around 5am when the only […]

Montrésor is A feast for the Eyes, Mind, Body and Soul!

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Michelin star chef Paul Shoemaker commands the skilled and calm kitchen. French onion soup oozes Gruyère cheese. Beneath are sweated down golden onions soft and sweet to its core swimming in a broth only fit for the gods. The gastrique makes the crab cake pretty, but the dish speaks for itself regardless.

Experience the Savory and Sweet flavors of the Mediterranean in Pico-Robertson

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Alain Cohen is that chef. He has many claims to his fame. His Pretzel Challah loaf is the one in the papers. No one talks about his charcuterie board yet. The sausage, prosciutto, soppressata, and pâté taste like pig, but none of the meats come it. That’s the point. There’s love in the details of the dish too. From the olives, to the mustard, and itty-bitty pieces of crostini.