Category: food & drink

Nov 24 2008

Pizzeria Bianco

There are a few places that everyone talks about, when talking about the best pizza in America. Apizza Scholls in Portland, Pizzeria Mozza in LA and Pizzeria Bianco in Phoenix.  (I know I’m leaving Chicago out…but its a different style of pizza.  I’m also leaving NY out, because I’m not really sure what is NY-Style pizza of the big places or something that would fit in with the three above.)

A friend of mine works for an airline and is from Phoenix, so we were able to take a quick overnight trip this past weekend.  My first thought was, “Can we go to Pizzeria Bianco?”  We hopped on a flight to Phoenix a little before noon on Saturday and were on our way.  After dropping off our stuff at her parents house, we headed downtown to get on the list for dinner.  The blogs all talked about the 2 hour average wait, so we were prepared for a little wait (or at least I was).  We arrived at the restaurant around 5.30pm, where there was a line just to put your name on the list.  Once we got up to the front of the line, we were informed that we were looking at a three and a half hour wait (though depending on turnover could be sooner).  So we walked around downtown Phoenix some, had a couple beers at Bar Bianco next door and waited.  Shortly before 8pm we were seated (a little over an hour earlier than estimated).

We started our meal with a salad and appetizer.
Farmers Market Salad
The Farmers Market Salad of the day was Arugula (tossed in a
Vinaigrette), Apples, Pomegranate, and (Fontina?) Cheese.  The salad
was quite tasty.  Pomegranate makes a great salad ingrediant and the
cheese gave the salad a little “meat” to its bones.

Spiedini
The Spiedini, was a skewer of Italian Fontina wrapped in Prosciutto di Parma.  I was looking forward to this after reading a blog entry from a friend of one of my housemates.  It did not disappoint.  Wow, just yum!

For pizzas we got the Rosa and the Sonny Boy.
ROSA
The Rosa is Red Onion, Parmigiano Reggiano, Rosemary, AZ Pistachios.  I
surprisingly liked this pizza despite the presence of Pistachios (I’m
not a big nut person).  The crust was well cooked, the slice held up to
the center, and the flavors of the toppings complimented each other. 
This was a sauceless pizza, which probably helped the slice’s stiffness.
 
SONNY BOY
The Sonny Boy is Tomato Sauce, Fresh Mozzarella, Salami, Gaeta Olives.  I liked this pizza quite a bit.  The ingredients were top notch (as expected).  The only negative was I thought there was perhaps a little too much Salami on the pizza.  Because of that, there was enough excess moisture that the center of the slices were a little flimsy (and that first bite needed the aid of a fork).

Was it worth the long wait?  Definitely.  I already want to go back, so I can try some of the other pizzas.  As compared to the other two, its actually pretty difficult to compare.  Mozza’s pizza are a little more untraditional in topping choice, but the same size as Bianco’s.  In terms of standard toppings, Apizza Scholls and Bianco are most alike.  But Apizza Scholls serves pies that are about twice the size of the pizzas at Bianco and Mozza.  In the end, I don’t think its that important to pick one as “the best,” because each Pizzeria has such good pizza it really doesn’t matter.

Permanent link to this article: https://www.rhinoblues.com/thoughts/2008/pizzeria-bianco/

Nov 13 2008

Red Car Brewery

Last night after work, I had to meet a friend that I’m consulting on some website work with.  While looking for a nearby place for lunch earlier in the day, I stumbled across the Red Car Brewery, so I suggested we meet up there.  I hadn’t even heard of this brewery…despite looking for local breweries a few times in the course of living in LA.

I arrived a few minutes before my friend and went ahead and ordered their sampler of the 5 beers currently on tap.  I’ll go over my brief notes on each of them below.

Electra Lite: 4.42%.  Very light, very lightly hopped.  Very clean tasting.  Good for a warm summer day.

Winsome Wheat: 5.74%.  Nice light bodied wheat beer.  Lightly hopped.

South Bay IPA:  9.04%.  Nicely hopped.  High alcohol level is largely hidden.  Probably the best LA-area IPA I’ve had.

Big Red Ale: 5.74%.  Nice malt forward beer.  Very clean tasting (only slight aftertaste…which is largely pleasant).

Pumpkinhead Ale:  4.42%.  Sweet, malt forward ale.  Pumpkin flavor hidden by the maltiness.  Doesn’t taste artificial, like many of the Pumpkin ales on the market.  They didn’t have a description of the ingredients, but my guess is it includes real pumpkin and very little “pumpkin pie” spices if any.

All in all, I was pleasantly surprised by the beers.  It would be a trek from LA proper…but since I work nearby, it could end up being a nice happy hour location.

Permanent link to this article: https://www.rhinoblues.com/thoughts/2008/red-car-brewery/

Nov 12 2008

The $130 piece of cake

Near the end of work last Friday, one of my co-workers sent out an email offering luxury suite tickets to the LA Kings hockey game Saturday night.  Since I haven’t yet been to an event at Staples Center (or an NHL game) and it was an opportunity to see a game from a luxury suite, I grabbed two of the tickets.

So on Saturday, a friend and I went to the game.  One of the perks (as described by one of my roommates) of the luxury suites, is the dessert cart that goes around to all the suites.  When it came around, I asked my friend if she wanted something, which she did.  A decent sized slice of a “S’Mores” Cake.  Prior to the game, I had stopped at an ATM to get some cash…just in case we wanted something from concessions.  Of course, since I was prepared with cash, the cart didn’t take cash…only cards.  So I gave the guy my debit card and he authorized it (and I signed) for $9.98.  A little spendy…but it was a decent sized slice of cake.  Anyway, the game went on…the Kings beat the St. Louis Blues 5-3…and I took my friend home.

Sunday night, I’m out checking out a different friends artwork at a gallery opening and I get a call from my credit union.  They are calling to check about possible fraudulent activity on my card.  There are two charges on my card for Saturday night from Levy Restaurants @ Staples Center.  One is the pre-authorization of $9.98…the other was a settled charge of $130.11.  I explain to the person on the phone that I had authorized $9.98, but not the $130.11.  They told me that since it was a merchant dispute, I’d have to contact the credit union during regular business hours to dispute it.  When I get home and look at the receipt (to see if there is any contact info)…the phone number listed is 310-XXX-XXXX.  Looking online, comes up empty as well (only a corporate office number in Chicago).

Monday morning, I call into the credit union as soon as they open at 8.30am.  I get told by the phone representative that I need to fill out a form and fax it in.  I do this, and call back about 45 minutes later to verify receipt of the fax and to see when a credit will be processed.  This second rep is not able to verify receipt of the fax (just that it wasn’t sitting on the fax machine) and tells me that it could take up to 5 business days to process a provisional credit.  I tell the rep that it is unacceptable and that I’d like to speak to someone higher up.  The rep transfers me to voice mail of the Manager of Central Operations “Tom” and I leave a message requesting a call back today.

Before lunch, I still haven’t heard back, so I call again and this time I’m transferred to the voice mail of Sylvia, apparently the only person that processes these disputes.  Again, I leave a message requesting a call back today.

I call back again after lunch, talk to a different phone rep, ask for a supervisor and again get transferred to Tom’s voice mail.  I leave a second message.

Having not heard anything yet, around 3pm I call again.  This time the phone rep tells me that I’ve filled out the wrong form.  I press the phone rep, “Are you sure this is the right form?” as she seemed a little unsure.  I even asked if I could speak with someone who would know for sure.  After a few “hmms,” she decides that I do have the right form and lets me know to fax it in (to a different fax number that goes straight to Sylvia).  I do this, requesting a phone call for confirmation upon receipt of the fax.

Having still not hearing anything, and business hours coming to an end, I call again around 4pm.  I end up getting the same phone rep that I had talked to around 3pm.  She informs me that actually she told me the wrong thing…and it is a yet a different from I need to fill out.  I ask to speak to a supervisor but am not transferred.  Instead she suggests that I fax this new from to both the Sylvia fax number and her supervisor (who might be able to issue a provisional credit).  Again, on the fax cover sheet I request a phone call confirming receipt and I also express my frustration with the service provided today, which is causing me to seriously consider finding a new credit union.

Of course I do not get a confirmation call.  So when I leave work, I call again.  This time the phone rep does confirm that the supervisor received the fax (though doesn’t confirm Sylvia received it).  By then the business day is almost over and I’m pretty much out of options for the day.

Later in the evening, I file a complaint about Levy Restaurants at Staples Center with the BBB.  I also write down my notes for a letter to the President/CEO of the credit union.  I decide to wait until Tuesday to actually write the letter though (because I was so frustrated Monday night).  Below the cut, I’ll paste the letter I submitted and his response.  As of now, besides his email response, the issue has not been resolved and I have not been contacted by anyone from credit union.

**update 3:59pm**
Just received a voice mail from the credit union.  They apologized for the issues and want me to call back.  So once I get out of work, I’ll call back and talk to them (I’ve got a direct number this time.  In the meantime…a provisional credit has been issued.  That credit will likely be reduced by the original amount authorized once Levy @ Staples responds…but whatever.

**update #2 5:10pm**
Talked to Sandy from the credit union.  Says part of the problem was a training issue and she’ll work on correcting that.  Apologized for the frustration they caused.  They’ll keep me up to date with any news from Levy @ Staples.

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Nov 07 2008

Five Guys

I had heard about this place Five Guys as an East Coast version of In-N-Out.  One of my friends, who spent the summer in New Jersey, even claimed it was better than In-N-Out.  Since I’m now working in Torrance and one of the So. Cal. locations is a short drive away in Carson, I decided to check it out for the first time for lunch today.

Like In-N-Out, Five guys has a pretty simple menu.  The main difference, they have a bunch of toppings you can choose from to customize your burger (for no extra charge).  That and they also serve hot dogs (while In-N-Out does not).  The other difference…cost.  I’ll get into that later though.

The Burger


Click image for larger version

I ordered a Bacon Cheeseburger with lettuce and BBQ Sauce (yes I like simplicity).  It’s a little hard to see in the photo, but the patties are definitely thicker at Five Guys.  Maybe not quite twice as thick…but close.  Being able to have bacon was pretty nice as well the BBQ sauce.  All in all, it was a pretty good burger and definitely filling (as I was pretty full just finishing the burger).  The only complaint was perhaps the cost.  The burger alone was $5.59.  That is not much less than the cost of the Double Double combo meal at In-N-Out (though I don’t remember the exact cost at In-N-Out at the moment).

The Fries


Click image for a larger version

Here is where Five Guys have In-N-Out beat hands down.  The fries are fresh and cut at the restaurant like In-N-Out, however they are a thicker cut fry at Five Guys.  For $2.49, you get more fries, than a regular order of fries at In-N-Out (There were plenty still left inside my bag).  I also found the standard cooking time at Five Guys to be much better.  At In-N-Out, I often find the fries to be a little undercooked (so end up ordering them lightly well done).  The cost is a little more at Five Guys, but I think you get a good value here.

Overall verdict

My order of Bacon Cheeseburger, Fries and a Drink came to $10.58 (including tax).  Like I mentioned above, I remember the Double Double combo meal being around $6 (including tax).  In fact I’m pretty sure I can get a Double Double, Fries and Shake at In-N-Out for less than my meal at Five Guys.  So is it worth $4 more at Five Guys?  I’m not so sure.  It has the nostalgia of In-N-Out to overcome and isn’t significantly better than In-N-Out.  Sure I could cut down the cost a little by getting the smaller single patty “Little Bacon Cheesburger,” and probably will the next time, since I was unable to finish my fries.  Will I go again?  Sure.  They definitely beat out Fatburger or any of the other major burger fast food joints.  However, I don’t think it’ll ever replace a Double Double, Fries, and Neapolitan Shake from In-N-Out.

*update 11/12/08:  A Double Double, Fries and Shake at In-N-Out is $6.42.

Permanent link to this article: https://www.rhinoblues.com/thoughts/2008/five-guys/

Oct 15 2008

Sketch 41

Well I am more or less settled into my new apartment.  Most everything is unpacked and with the addition of a new dresser from IKEA on Saturday, things are pretty much put away.

The weekend was pretty busy and full of food.  On Thursday night, dinner at El Cholo.  Friday was dinner at Pizzeria Mozza.  Breakfast on Saturday at The Griddle (I had a 2-Stack of the “Tis the Season” pancakes…which are made with pumpkin pie filling in the batter).  Dinner on Saturday was my first trip to The Counter, a build your own gormet burger place.

Mozza was excellent.  Fried Squash Blossoms filled with Ricotta for an appetizer.  I had a pizza with house made fennel sausage, bacon and salami for the main course and then the Butterscotch pudding for dessert.  It was my second trip to Mozza, and I think the pizza is really good, however I think Apizza Scholls in Portland still gets my vote for best pizza.

The Counter, was ok, but I wasn’t that impressed.  Basically you get to choose your toppings on your choice of patty (beef, turkey, vegetarian).  There is a wide variety of toppings to choose from and the price of the burger isn’t that outrageous (though still on higher end of things – $8.25 for a 1/3 lb burger with 1 cheese, 4 toppings, and 1 sauce).  On paper, pretty good idea.  In practice, I found the toppings to be over done (as in too much).  I got the beef patty with blue cheese, mixed baby greens, sprouts, and honey mustard and bbq sauce.  It was good, but there was too much blue cheese on it, which kinda overpowered the rest of the burger.

On Monday, I finally replaced my mobile phone with the new Blackberry Pearl Flip.  I was a little torn about getting an iPhone 3G, but decided that the cost of the service on AT&T was too much, especially when I could get a Blackberry on T-Mobile for about $30 less a month.  So I stayed with T-Mobile.  So far I like the phone.  I’m still getting used to the Blackberry software…and its definitely not an iPhone in terms of its media and web handling…but it’ll work for me.

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Aug 22 2008

When food magazine’s give awards…(the response)

Wine Spectator responds with their side of the story. (My post from yesterday)

The Executive Editor of Wine Spectator, claims in his forum post, that they did do research on the restaurant.  “On the Web site Chowhound, diners (now apparently fictitious) discussed their experiences at the non-existent restaurant in entries dated January 2008, to August 2008.”  Also, they called the number listed and got a voice mail left by a real person (however never spoke to a real person live).  He further goes on to explain the entire wine list was actually a pretty good list, that many of the wines on the “base” list actually scored pretty high, and that they judged the wine list as a whole.  He also points out that the Award of Excellence is their lowest tier of restaurant recognition, and even though they are a victim of fraud at the hands of Mr. Goldstien, it doesn’t take away anything from other legitimate winners of the Award.

I personally don’t buy the argument that Wine Spectator is just the victim of a malicious blogger looking to sell a few more copies of his book.  They are trying to be an authoritative voice on wine, and they fact checked by just using an user-run internet site?  We’re supposed to believe that they didn’t have a single contact in a major Italian city that could have verified the restaurant was real?  I’m still waiting for the next part of this story, the one where Wine Spectator sues Mr. Goldstien for libel.

Permanent link to this article: https://www.rhinoblues.com/thoughts/2008/when-food-magazines-give-awardsthe-response/

Aug 21 2008

When food magazine’s give awards…

What does it take to win the Wine Spectator Award of Excellence?  Apparently $250 according to this post by author Robin Goldstein.  The Award of Excellence is given to the world’s best wine restaurants, at least that is the idea.

While working on a paper about standards for wine awards, Mr. Goldstein submitted an application for Wine Spectator’s Award of Excellence.  His application was for a restaurant called “Osteria L’Intrepido.”  Along with the $250 fee, he submitted a menu of pedestrian nouvelle-italian cuisine, and a wine list.

While it is bad enough that a restuarant that doesn’t exist could win the award, it is even more telling when you actually look at the wine list, particularly the reserve selections.  The reserve selections were intentially chosen from some of the lowest scoring wines in Wine Spectator over the last few decades.  Below the cut, check out the reserve selections along with the scores and some excerpts from the Wine Spectator reviews.

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Permanent link to this article: https://www.rhinoblues.com/thoughts/2008/when-food-magazines-give-awards/

Feb 22 2008

Whole Wheat Couscous with Feta, Sun-dried Tomato, Porcini and White Truffle Honey Asparagus

Because my favorite food blogger, Nicole at Pinch My Salt, hasn’t been posting much, I thought I’d do a food related post tonight.  Since I’ve been in Los Angeles, my diet has definitely deteriorated and I haven’t been cooking near as much.  So when I was thinking about my Lenten discipline this year, I thought it would be good to break a bad habit.  So I decided to give up fast food.  For the most part, its been pretty easy so far, however it does mean I’ve also given up In-N-Out for the course of lent.  Sad.  Anyway, one of the things I hope the breaking of the fast food habit would lead to, is more home cooking.  I haven’t cooked at home as much as I would like so far, but I’m getting better about planning time into my busy schedule to do it.

Tonight’s dinner was something that just came together in my head while grocery shopping last Monday.  I was thinking about how I could prepare the couscous I was planning to buy.  While in the produce section I noticed that the organic Asparagus looked pretty good and was a good price.  Remembering the White Truffle Honey I have in my pantry, the dish began to come together in my mind.  I don’t really have a recipe per say for dinner, I just did things by personal taste preference.

Ingredients:
Whole Wheat Couscous
Feta Cheese
Sun-Dried Tomatoes
Dried Porcini Mushrooms (Rehydrated)
Asparagus
Butter
White Truffle Honey

Preparation:
Pan-steam Asparagus for approx 5 minutes.  Drain water.  Put some butter in pan (being careful to only brown, not burn the butter) with asparagus, add white truffle honey to taste.  Cook approx 2 minutes longer, making sure asparagus is fully coated with butter/honey mixture.  Remove from heat.  Prepare couscous.  Stir in Feta cheese to taste.  Stir in porcini and sun-dried tomatoes to taste.  Put couscous mixture on plate and top with asparagus.

couscous-asparagus_0004.JPG

Permanent link to this article: https://www.rhinoblues.com/thoughts/2008/whole-wheat-couscous-with-feta-sun-dried-tomato-porcini-and-white-truffle-honey-asparagus/

Aug 28 2007

A Few Weeks in LA

I’ve been in Los Angeles almost three weeks now and it still really hasn’t sunk in that I actually live here.  I don’t know if it is a result of my only furniture being a borrowed Aero Bed and a small bookshelf or the fact that I don’t yet have a car.  Whatever it is…it still just feels like a long vacation or perhaps more correctly business trip since I have been working since the 15th.

Not having a car in LA is definitely a much tougher thing than in Portland.  There is public transportation but for some reason it just doesn’t feel as accessible.  Perhaps that is more of just the general mindset of the city around me.  I do have a lead on getting a car from a friend, but currently that’s on the back burner.

I’m living a few blocks from USC in a pretty nice townhouse.  The rent is pretty much double what I was paying in Portland, but for the area, its proximity to the University (and therefore less need of a car)…its a pretty good deal.  The neighborhood is pretty interesting.  The immediate area is largely the college crowd, however a few blocks away the neighborhood becomes largely Latino.

Most of my explorations of the city so far have revolved around food.  There has been a lot of eating out these first few weeks.  The highlights are the biggest burrito I’ve ever seen at La Barca (in the neighborhood) for under $9 and some amazing ramen at Daikokuya in Little Toyko.

I’ve been to the beach (and got the resulting Norwegian Sun Tan…ie redness).

I saw Diana Krall at the Hollywood Bowl, which was a great show at a great venue.  Probably the best sound at an outdoor venue I’ve experienced.

I’ve been to a club in Hollywood (for DJ Heather & DJ Collete @ Deep)

Permanent link to this article: https://www.rhinoblues.com/thoughts/2007/a-few-weeks-in-la/

Oct 15 2006

Pork Stuffed Pork


Pork Stuffed Pork, originally uploaded by rhinoblues.

For Nicole:

My infamous pork stuffed pork, served with seasoned potatoes.

1 Thick Rib Cut Pork Chop
1/4 lb Country Sage Pork Sausage
Fresh ground Pepper (to taste)
Seasoning Salt (to taste)

Preheat oven to 375 degrees. Cut a slit in the middle of the pork chop. Stuff pork sausage into slit on pork chop. Season the top and bottom of stuffed pork chop to taste. Place in oven. Bake for 1.5 hrs (or until correct temperature is reached in middle of stuffed pork chop).

Permanent link to this article: https://www.rhinoblues.com/thoughts/2006/pork-stuffed-pork/