I recently returned to Hawaii for a little much needed R&R and my schedule included a few very important tasks on the itinerary:
1) Swim in the ocean
3) Drink a stiff Mai Tai poolside
4) Scout a few wedding locations (yes, I’m planning a wedding!) and
5) Go eat at Migrant Maui!
A few days into our trip, I got to do just that.
Backstage Sheldon Simeon’s kitchen at Migrant
About an hour drive from Lahaina is the Wailea Mariott where Mirgrant is located. The food there is described as “modern local cuisine” which as I noticed, also had an emphasis on Filipino, Hawaiian, Japanese and even Chinese inspired plates. Chef Sheldon Simeon (whom you may recognize from Top Chef season 10) deliciously weaves his professional culinary training with influences from his upbringing to create uniquely flavored comfort dishes. A local Hilo boy, he is the kind of guy who will invite you to his house and cook for you — hence the restaurant’s tag line, “Come my house, eat!”
There were so many things I loved about our meal — one favorite, an impossibly tender and juicy Hibachi Hanger Steak with so many simple yet complex flavors, a “KFC” Korean Fried Chicken Wings that seemed happily reminiscent to something LA’s own, Roy Choi might cook up. I also loved the familiar Filipino dishes like the Canton style Pancit Noodles and Filipino Sweet Pork Tocino. Finally, wrapping up an already superb meal, out comes a decadent Chocolate Cheesecake and a ice cream-cake-like chocolate desert inspired by Sheldon’s youth, an Ovaltine Chocolate Cake. SO. GOOD.
Although, Migrant isn’t a “fried chicken”… I must say, these were probably some of the best damn fried chicken wings I’ve ever had. KFC Korean Fried Chicken Wings (Migrant Spice Rubbed, Vietnamese Nouc Cham, Quick Pickled Shallots, Upland Cress)
Pancit Noodles (808 Vodka Battered, Sauce Kare Kare, Roasted Kim Chee Peanuts, Asian Herbs)
Cut to the end of our evening: I had food all over my face and was still savoring precious last bites when chef Simeon came out to see us. I put the chicken wing down (momentarily) just so I could tell him how much we enjoyed our meal.
Sheldon is a family man and it shows. He took time to introduce us to members of his staff and share their personal stories. Simeon’s servers and sous chefs seem to equally share his passion and enthusiasm for hospitality and I truly can’t wait to return.
[Special shout out to Sheldon, Rubin, Tom and Chris! Thanks for making our dining experience so memorable!]
My beau and I were taking a nice stroll after scooping up some ice cream from CarameLA on 3rd St. and happened upon Blue Collar a new swanky bar-lounge that just soft-opened this weekend. Although we had just stuffed our faces with ice cream, we couldn’t resist an offer to try a cocktail or three at the newly opened neighborhood bar.
It’s a little gem inhabiting an unassuming strip of businesses which includes a sign shop, a newly opened smoke and vape store and a nail salon. You may notice it next time you’re picking up some tofu and Kombucha — it’s located just around the corner from the big Whole Foods shopping plaza on 3rd and Fairfax. There’s not much visible about Blue Collar from the street, save for a glowing little sign and a friendly door man checking IDs.
I learned that Blue Collar is a project from Vinny Laresca, also owner of Rusty Mullet and Outpost (also a pretty successful actor on a bunch of tv shows and movies). I also learned that opening night, Lenonardo DiCaprio and Tom Hardy were sipping cocktails in the booths. Yeah, it’s that kind of place. Swanky, sexy, cool.
What it isn’t — is a stuffy, artificial Mixology bar that is all too common in Los Angeles. You know the ones. Instead, here you can expect stiff cocktails with fresh, made-in-house natural ingredients and a cool throw back to the the 40s and 50s. The walls are adorned with vintage photos of classic movie stars and the music is Jazzy and hip. It’s modern mixology without all the pretentiousness.
You can expect a good variety of small batch Whiskey, Tequila, Bourbon or Scotch. I tried two drinks: An Old Fashioned (made just right!) and a spicy Penicillin (Scotch, ginger, honey, lemon). Don’t be afraid to send a drink back for a few tweaks, these guys aim to please.
Perhaps a better name for the bar might have been, Trust. As there is no official cocktail menu, instead you are required to trust your drink maker. You describe what flavors you typically like and he whips something up just for you. Imagine telling a clothing designer what colors you like and then he or she proceeds to sew you a custom dress that fits like a glove. Yeah, it’s kinda like that. It’s a neat way to drink and takes the pressure off those of us who can never decide what to order.
There isn’t a bar quite like this in the area, and I’m really excited to see how the neighborhood warms up to it. We’ll be seeing you again, Vinny!
Photo credit Elizabeth Daniels, LAEater
Note: Parking in the area is a crapshoot. Uber or Lyft to keep your sanity.
Hawaii Can Sure Teach Us A Thing Or Two About Sustainability.
The Hawaii Food and Wine Festival is not just a festival of food. It’s a celebration of ʻohana and the aloha spirit. It’s bringing family and friends together to enjoy the delicious Hawaiian bounty and learn all about what our great state has to offer.
Last year, when I attended the festival, I got to speak with the festival founders chefs Alan Wong and Roy Yamaguchi about the origins of the festival and why it’s so important for them to spread the word about Hawaiian Ag tourism. We talk a lot about sustainability and farm-to-table here in California, but for Hawaii, it’s not just a trend, it’s a way of life.
Here’s a staggering fact: Hawaii currently imports over 85-90% of its food supply. This makes the island state incredibly vulnerable to natural disasters. The tsunami that happened a couple of years ago in Japan, could very well happen in Hawaii. That is just one of the many reasons why it’s even that much more important for them to be self-sufficient and create a sustainable food supply.
It all starts with education. Various agricultural foundations and culinary academies serve as beneficiaries of the festival.
If you have ever thought about vacationing in Hawaii, I encourage you to plan your trip in late summer when the Hawaii Food and Wine Festival takes place. Attend one of the many festival events, and allow yourself to enjoy local foods and exotic dishes prepared by both local chefs and chefs from around the world.
Backyard Bite with chef Celestino Drago
I attended various events, over the course of a week. All slightly different, all very fun and all immensely delicious. I got to sample foods I had never tasted before and it truly opened my eyes and palate. If you’re planning a trip to Hawaii next year, make sure you consider going in September and attend the festival!
Click the event links below to see pictures of last year’s events and get a taste of what you might expect:
[I was a guest of the Hawai’i Visitors and Convention Bureau and their partners. Mahalo for having me as your guest. All opinions expressed are my own.]
Have you ever watched grown ass men and women willingly shove food in their faces non-stop for ten minutes? It’s quite a sight. After seeing my first ever “big time” competitive live event, I must say I have a certain newfound respect for the competitive eaters. Is it a sport? I can’t really say. Are they crazy? Yeah, probably. Is it impressive? Most definately.
Marcos “The Monster” Owens (far left), Erik “The Red” Denmark (center left), “Joey “Jaws” Chestnut (center right) and Matt “Megatoad” Stonie (far right)
The famous Ramen Yokocho Festival was held in Little Tokyo to celebrate Nisei Week this past weekend. I stopped by for some ramen and lingered the festival grounds when I heard that the Day-Lee Foods World Gyoza Eating Championship was also taking place. I had no idea I was about to get a front row seat to watch some of the best competitive eaters in the world stuff their faces with hundreds of Gyoza dumplings.
I cheered, I laughed, I cried – I felt like puking.
The competition featured the #1 ranked competitive eater, 30-year-old Joey “Jaws” Chestnut (also known as the “LeBron James of competitive eaters“). He holds records for eating the most burgers, hotdogs, Twinkies, hard boiled eggs and shrimp wontons to name just a few. His competitors included Matt “Megatoad” Stonie (who was last year’s Gyoza champ) and the “Princess” Miki Sudo going head to head with about a dozen other ranked and amateur eaters.
Joey “Jaws” Chestnut (dead center) has a plan for world domination… and it’s in his stomach.
I also unexpectedly ran into my blogger pal, @deependdining, Eddie “Linsatiable” Lin who was thrown into the competition on a lark. I asked him if he had ever done anything like this before and he said, “No way, not at this level!” He ended up eating 37 Goyza which was impressive considering the 90+ degree heat.
Eddie was Linsatiable!
An honorable effort from my pal Eddie Lin.
So, how did this year’s winner, Joey Chestnut do? Here’s the run down.
Last year’s winner Stonie ate 268 dumplings. Picture this in your belly…
“Here comes the Gyoza!” shouted Barry from the crowd
This years winner, Chestnut took down more than 12 plates — roughly 30 Gyoza on each plate. One plate looked like this…
Would you like a side of dumplings for your dumplings, sir?
Just ten minutes to take as much down as you can.
Chestnut ate about an entire plate of dumplings a minute… totaling a whopping 384 Gyoza! That’s a lot of dumplings, yo.
The winner!! Who ate more dumplings in 10 minutes than I’ve probably had in my lifetime.
After the competition, Eddie handed me a bunch of Gyoza (from his leftovers) and I think I probably tapped out at eating 9, just to put it into perspective.
I blame the heat and the fact that just prior to the competition, I mowed down two giant bowls of delicious ramen from the vendors representing at the nearby Ramen Yokocho Festival.
The judge is like, “Can I have whatever you don’t eat?” Eddie’s like, “If I hid some in my hat would anybody notice?” Chestnut’s in the back happily stuffing his face.
Consolation prize… MORE DUMPLINGS!
The ramen lines were mild because everyone was watching the competition
Behind the scenes… pots and pots of noodles
At the fest, I sampled from two different vendors. Both bowls were delicious and I was pleased to try a new ramen dish I had never had before. Shoki Ramen, a family run business from Sacramento presented a meat-free, soy milk based ramen broth with gluten free tomato noodles. Sounds crazy right? It was crazy. Crazy delicious. The soup had locally sourced spinach and mushrooms and tomatoes mixed in. So good and different.
Shoki Ramen’s Soy Milk Veggie Ramen Bowl
Backyard Bite knows how to slurp!
Iroha Toyama’s Black Shoyu Ramen
If you missed this weekend’s festival, they have one more coming up this October. Be sure to follow Ramen YokochoUS on Twitter and check their website for the next one.
Click HERE to read more about the Ramen Yokocho festival from a previous post. Special
Special thanks to Tomoko!
Happy as a clam. Or should I say… as a wet noodle.
More pics from the festival and competition:
Refreshing Mango and Watermelon from the delicious Breezy Freeze Truck
The crowd looks on as the competitors stuff their faces
Iroha Toyama’s Black Shoyu Ramen and Shoki Ramen’s Soy Milk Veggie Ramen
Ramen Yokocho Fest 2014
The cutest little salesman from Shoki Ramen!
Super Fan “Barry” and 3rd place winner Miki Sudo
The competitors give much love to the veteran champ
Chef Roy Choi is at it again doing what he does best. Commissary is his latest delicious offering, again in Koreatown at the Line Hotel, only this time… it’s a love letter to vegetable lovers everywhere.
Commissary is Choi’s “produce garden restaurant.” Diners get to eat in and around the 2nd floor rooftop garden – a greenhouse of sorts, over looking Wilshire Blvd at The Line Hotel. The restaurant has a vegetable focus, but it’s not strictly vegetarian. There’s a fun and certainly different approach to ordering too – inside of a stamped envelope, diners look at a menu of drawings of vegetables and meat, which are categorized by price and size.
After the initial head scratching, and a peak at the “menu cheat sheet” I got the hang of ordering, and found that it’s a really fun way to “look” at the food you are about to eat. (note: avg. 2-3 plates per person)
The menu is familiar; asparagus, corn on the cob, steak, a cheese plate, nothing too exotic. A real treat though for a boutique hotel which competes with the likes of The Ace Hotel. You can pay a visit to Choi’s Korean themed Pot downstairs if you’re in the mood for a more “ethnic” punch.
The menu here, as it states on their website, is an “homage to all the people and families here in So Cal that work on farms to bring food to our tables.” Everything from fresh figs, salads, deviled eggs and even schnitzel! can be found on the menu. There’s also a deliciously soft and juicy french dip sandwich that would make downtown’s, Philippe’s proud.
And the icing on the cake… if you saw Jon Favreau’s latest foodie-centric movie, “Chef” you’d be happy to know you can order a perfectly crisp and gooey grilled cheese, as designed from the movie’s culinary consultant himself – Choi of course.
Partnering again with the farmer’s market centric cocktail chef Matthew Biancaniello, he brings his masterfully fruity cocktails this time in a simple, deli tupperware cup. That’s the Choi touch — high quality ingredients with bit of lo-fi, you know, to keep it real.
I opted to try a lighter entree – the black bass with buttered peas and brown sauce. It was a lovely pairing of flavors – tender white fish with a crispy blackened skin. I couldn’t help but groan and moan and make those happy food noises that one makes when eating something really delicious at the table. And so, this was the summary of the rest of the dishes I tried as well. Salty-sweetness with hints of spice – a welcome theme all around. Special shout out to that amazingly addictive corn on the cob. Yep. The corn is indeed a winner.
My nighttime pictures don’t do the place justice. Come during the day when you can enjoy the pretty garden greenery. Dine at night and cozy up with a blanket outside near the pool deck. The decor and vibe reminds me vaguely of Choi’s Sunny Spot – there is a delicateness to it. And the food has subtle yet bold flavors that slap you around (in a nice way of course). The plates to me, are reminiscent of A-Frame.
Despite being in a beautiful location, Commissary is perhaps Choi’s most honest restaurant — it will likely get anyone — even meat-eating, die hard Kogi Truck lovers, to enjoy eating their vegetables.
I could not sum it up any better than Choi himself… Here’s a snippet taken from the chef’s Instagram feed:
“This is the final piece to a puzzle that started a few years ago and really the last stanza in a journey that began with Kogi for me. I spent the last six years putting and playing everything about my life out there through food to try and find some strength and solace but to also bring us together. From the streets to refrigerator rice bowls to a restaurant with the aloha spirit and a mean ass fried chicken to a dream interlude in Jamaica to my challenging my Korean identity as a young immigrant to bringing fruit and coffee to south central to now trying to make vegetable relevant to a new generation by just making them fun and challenging classicism in America by building a country club for the public. Welcome to Commissary. Who knows where I go from here as now I no longer need to explore my own psyche anymore and my next projects might be just psychedelic and weird. But for now I wanna thank all my families: Kogi, Chego, Alibi, A-Frame, Sunny Spot, 3 Worlds, POT, caFe, Commissary, and L.A. Son for helping me figure this shit and myself out. Welcome to Commissary.”
A small little box appeared on my doorstep with the words MOUSTACHE printed all over. Apparently, Christmas had come early for me because what was inside was a bag of freshly roasted coffee from the Moustache Coffee Club!
What it is: The Moustache Coffee Club is a coffee curation club. They curate packages of amazing, freshly roasted, single origin coffee beans which are ethically harvested and sourced from local LA roasters. What you’ll get are in-season, premium quality coffee beans (lightly to medium roasted) delivered weekly (or every other week) right to your doorstep.
Why I love it: As their motto on their website states, “Cause there’s no line in your mailbox.”
Life is jam packed, full of busy, busy time suckers – work, family, did I mention work?? If there’s a service that can save me some time and give me one less thing to think about, I’m all for it.
Personally, I go into panic mode when the beans in my house start to run low and dipping into my reserves of less-than-fresh coffee in my pantry simply doesn’t cut it. Usually, I’ll pick up a bag of Stumptown or Coava (two of my faves) from my local cafes but when I forget, or simply don’t have the hours in the day, I can definitely see the appeal of having a coffee delivery service. Compared to the over-the-counter cost of other third-wave quality roasters (e.g. Intelligentsia, Handsome, Blue Bottle, etc.) and the fact that it’s delivered right to your door – the price of the service is super reasonable!
What you recieve:
In my package, I received beans from Portola Coffee Lab with a little card of information about the origin, tasting notes and date on which it was roasted. Also, I got a little letter from the owners of MCC with more background info about the region from where the beans were source and why they picked it.
Why a Moustache?
The owners came to notice that many of the male baristas in Los Angeles had moustaches — so they started to associate good coffee with moustaches! A hilariously true observation! My only complaint was that I wish my package included an actual moustache so I could have one of my very own to rock while drinking!
I like that the beans from Moustache Coffee Club came whole and not pre-ground. I have a mid-level Burr grinder and I absolutely love being able to grind the beans just before making my cup in the morning. It’s truly changed the way I drink my coffee. It only takes about 8 seconds and makes all the difference in taste.
When you make a pour over or french press at home, you really want to use the freshest beans. Also, when the roast is high quality and light, you can drink it up black without any need for creamer – it’s just that yummy. You get to taste all the little nuances and flavors in the cup and can truly enjoy it the way it was meant to be. I found the beans I got from MCC to be just right.
Ok, now your turn:
Friends of Backyard Bite, use this link to receive $5 off your order! http://www.moustachecoffeeclub.com/invites/323c4ba0
Also makes a great gift idea for that coffee lover in your life!
5137 York Blvd · Highland Park, CA 90042 · Neighborhood: Highland Park
How much do you really know about Tiki culture? You may envision umbrella topped cocktails, bamboo, Hawaiian shirt themed bars and being on a beachy island vacation somewhere. But, did you know it was actually invented in California, by a… Texan??
After sipping on some delicious Tiki themed cocktails at Sonny’s Hideaway, I was inspired to do a little more research on the history of Tiki and I learned some really interesting facts —
Read on to learn more and to see where you can drink it in LA…
Tiki Facts!
Tiki culture was inspired by the art, style, and attitudes of Polynesia. Tiki became huge in the 1940’s and 50’s and especially in America it was seen as a way to unwind after a long day at the office.
A Texan is actually credited with starting the Tiki fad. After having visited the Caribbean and South Pacific, this dude named Ernest Raymond Beaumont Gantt aka “Donn Beach”, aka “Donn Beach-Comber” wanted to emulate the laid-back times he experienced in the tropics.
Los Angeles was home to “Don the Beachcomber” the world’s first Tiki Bar (opened by Gantt) in 1934.
Also in 1934 Trader Vic was a similar bar which opened in Oakland, Seattle and Hawaii (way before it became a state).
Your typical Tiki cocktail is a mix of light or dark rum, flavored syrups, and tropical fruit juices.
The Mai Tai was actually born in Oakland, CA.
Despite being linked to Hawaii and the South Pacific, Victor Bergeron, who founded the original Trader Vic’s, is credited with creating the Mai Tai cocktail in 1944 for friends visiting from Tahiti. They allegedly exclaimed “Maita’i roa ae!” — meaning “very good!” — upon their first sip. The name stuck.
Bar Manager, John Kelly O’Hare of Sonny’s Hideaway
Where to Tiki –
I don’t often make it all the way to Highland Park, but when I do get to make it to the York Street, I’m rarely disappointed.
I was recently invited to sample the new summer menu at Sonny’s Hideaway, a neighborhood bar hangout which recently celebrated it’s 1-year anniversary, and I got to try their Tiki Tuesday special cocktail menu featuring some delicious over proof (aka really strong!) punches curated by bar manager, John Kelly O’Hare. A standout drink for me included the Cast Off (Navy Strength Gin, Guyana Rum, Acqqua Di Cedro, Herbsaint, Lime, Passion Fruit, Coconut), which is made in small batches so it’s worth while to get it when you can.
Sonny’s Hideaway is not really noticeable from the street, unless you were looking for it, so it serves as a sort of modern day “hideaway,” which is just how owners, Derek Lyons and Ryan Ballinger like it.
And while it is not really a “Tiki Bar,” the vibe is relaxed-casual and if you sit at the front entrance at the bar, you’re likely to take in the warm vintage vibe, most likely among locals. Be sure to take advantage of their happy hour drink specials; E.g. Old Fashions and Moscow Mules under 6 bucks!
Tip: If you really want to feel like an insider, request a seat in the “hidden” back patio for more private time with your date as you dine on some contemporary american innovations from exec chef Alexander Abdel-Monem.
Check out the gallery below for more of what you can expect.
239 S. Vermont Ave / at 3rd · Neighborhood: Koreatown
There hasn’t been a restaurant opening that’s gotten me this excited in a long while. Ever since I tried Keizo Shimamoto’s famed Ramen Burger at the Japan America Kite Festival last year, I’ve been keeping alert to any word of an actual Ramen Burger brick and mortar shop to open in Los Angeles.
Come Sept 5th, I’ll be jumping for joy and so will my tastebuds.
New Yorkers have been lucky with a few Ramen Burger shops from Keizo which have opened in the past months, but this new LA location, a teensy tiny little stall in Koreatown on the corner of 3rd and Vermont, will be the first of its kind for us burger fans on the Westcoast.
The facts:
In addition to the original ramen burger which started the whole craze, there will be a variety of new equally delicious menu items including a salmon ramen burger, a “works burger” (with crispy bacon and a fried egg) a veggie option and a burger featuring the spicy Lincoln Lee’s La SrirachaMacha hot sauce. Sides will include garlic fries, seaweed and sea salt fries and fries with red miso cheese. Coming soon: Possibly ramen fries?? Stay tuned…
Sampling the Salmon Ramen Burger
And if you feel so inclined to show off your love for the burger-with-the-noodle-bun, there’s a variety of merch available including tees, iPhone charms and cute made-in-Hawaii ramen burger keychains which I couldn’t resist purchasing.
If somehow you happen to have never heard of the Ramen Burger, allow me to explain. It is an original creation from Keizo Shimamoto who spent years in Japan perfecting this trademarked burger. It’s a handmade bun, made from fried ramen noodles and inside is a 100% ground beef patty with baby arugula, scallions and a secret shoyu glaze. It’s chewy, soft and exploding with flavor. Careful there, you might get some dripping down your arm. Mmmmm. Just lick it off and enjoy.
Custom made burger wrappers.
Standing outside the stand discussing how delicious the burgers were and licking our fingers, my foodie friends (@KristieHang, @Chef_Jay, @TammyLaLaLand) and I suggested a surf and turf burger jokingly to Keizo’s brother Jeff… voilá! A masterpiece was created! Perhaps if we’re lucky, it just may just end up on the menu!
“Surf and Turf” Burger – Salmon and Beef on a Ramen bun
The Ramen Burger will be at the up and coming 626 Night Market (July 18 + 19) and there’s word that Keizo will try to make it in town (possibly) August 2nd.
Come hungry and be prepared to stand in line! This sh•t is about to go down!
Click here to read about my first ever taste of the ramen burger! And click here to Watch!
Tip: If the line is too long outside. Go inside for a drink. You’ll be able to order off the Ramen Burger menu from the neighboring Lock and Key Bar which shares the same kitchen. I must say, my idea of a great weekend afternoon is a burger, a cocktail and some bumpin’ music. They have a pretty hip #IceCreamSundays shindig which features some really tasty cocktail drinks. New drink menu is set to launch very soon.
We got a sneak peak and a taste…
Backyard Bite and host Kristie Hang
“Strawberry Mule” and the refreshing “Razzle Dazzle”
A yummy pepper, mint and gin cocktail. New on the menu. Light spice. Very tasty.
The little Ramen Burger stand is hidden behind the line of people!
La Sriracha Macha! Spicy goodness!
Merch! Get them while they last!
If you made it this far in the post, thank you kindly for reading! Your reward is… getting to see a pic of the newest Ramen Burger creation coming soon…
A ramen churro ice cream sandwich. OMG. Heavenly cinnamon, crunchy sweetness. A must get. Trust me.
People are often sending me cookies and macarons and various things to try on this blog and lately my favorite thing to receive is coffee.
When my partner-in-crime returned from Tokyo, Japan with a box full of goodies, never mind the expensive bags and jewelry pieces he brought – I must say I was most excited about the little bag of “Koffee” from a hidden gem called Omotesando Koffee in Shibuya.
A bit hard to find (you’ll need expert ninja skills or at least a savvy in-the-know tour guide – shout out Daichi Ito!), he says it was one of the best finds on his trip. The shop sits inside a 60-year-old traditional Japanese house and has a few patches of greenery for sitting on a nice day. It’s about as minimalist as you can get.
Photos courtesy of Omotesando Koffee
Inside the shop: The bare essentials – a La Cimbali coffee machine, a coffee grinder, a lone barista (also the store’s owner Eiichi Kunitomo). They have a variety of coffee options; Cafe Latte, Cappuccino, Cafe Mocha, Mochaccino, Granitas, etc. which he sampled a few of during his stay and loved.
I’m going to tell you about my cup of joe which I made here at home with the beans he brought me. He said they carry only one roast style – it was medium-strong with light carmel notes. It went lovely with the Kashi he also brought. A little box with a few baked little custard cubes which looked liked burned marshmallows, they are glossy little squares and tasted like a chewy baked custard. Think maybe like a French Canelé – very similar in texture only more coffee/caramel favor and a bit more dense – also very good.
What started as a 12-month pop up shop, luckily became a permanent fixture in Tokyo. The coffee from this place was right on.
When in Tokyo, do yourself a favor and seek them out.
The Mondrian Hotel is where you want to go when you want to feel like you’re on a beachy vacation without the actual beach. Case and point: Herringbone – a seafood-themed, celebrity-frequented restaurant brought to you by chef Brian Malarkey. Name sound familiar? He was recently one of the boisterous chefs on the ABC food competition show, The Taste. For his first “hotel restaurant,” the atmosphere and decor is lovely, bright and very sexy. It is on the Sunset Strip, after-all.
Lucky for us girls, even though we weren’t staying at the Mondrian, we took over a nice chunk of the patio and tried out their new brunch menu. We sipped on some bubbly as we leisurely wasted our Sunday away on the outside patio. Stand out dishes were the tangy-chewy lobster roll and the Skinny Jenny, (which I couldn’t get enough of) –a citrus and lavender infused vodka mixed with lime juice and ginger beer.
The brunch menu features everything from burgers to pizza, scrambles and french toast. Even if you’re not hungry, the “Day Drinks” are enough to keep you occupied. Herringbone is perfect for a date, ladies brunch or a day a drop-in when you want to feel fancy. See below for more of what you can expect.
Lobster Roll
Skinny Jenny
This is how the foodie girls brunch.
Ouch! These puffer fish will stab you if you’re not careful!
Jalaberry Strawpeño – strawberry and jalapeño infused tequila cocktail
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