A Thanksgiving Story

Chinese Turkey

Hop Woo – Chinatown, Los Angeles, California

The result of hours of hard work

The result of hours of hard work

As the head of the of the Parker household I have a responsibility to my family to make sure the holidays go off without a hitch – maintaining that blasted, stupid furnace, keeping my foul-mouthed son Ralphie’s language in check and making sure we have a feast featuring a fat, juicy turkey. Ever since those sons-of-bitches Bumpuses let their mangy dogs run loose though my house, devouring the Christmas turkey, I came up with a great idea: since we ended up dining on duck (which we called “Chinese turkey”) at the Bo Ling Chop Suey Palace, why not save the trouble this Thanksgiving and have real Chinese turkey at Hop Woo. I thought our holiday duck might have inspired Chef Lupe Liang, but apparently it was through experimentation and adaptation of Mexican and Chinese recipes for duck since the traditional preparation didn’t work for the big bird. The turkey takes the better part of a day to prepare; it is first brined in a bath containing fried salt, sugar and star anise for 4 hours. The turkey is then parboiled briefly in boiling water, basted with a red vinegar and honey solution and fan dried prior to roasting. The bird is slow roasted hanging head-down (or at least where the head once was) from hooks so that it keeps juicy. Prior to serving, it is stuffed with rice, which absorbs the taste of the turkey from the broth inside.

Roasted turkey with brown turkey sauce and rice

Roasted turkey with brown turkey sauce and rice

Hop Woo’s Chinese turkey can stand alone as a major prize to grace any dinner table, but from the Thursday prior to Thanksgiving through Thanksgiving Day, you can also opt for a meal that feeds 10 (or a couple of the Bumpus’ hounds) featuring the whole turkey and other turkey-laden “side” dishes. If you have a kid like my Randy that requires a screwdriver and a plumber’s helper to get food in him, there’s enough variety that he’ll dig in even without showing him Mommy’s little piggy with the brown, crackly skin hanging from butchers’ hooks in the front window. For starters, there’s iceberg lettuce wraps with chopped turkey, water chestnuts, peppers and mushroom, and as long as we’re on the subject of lettuce, a turkey salad (like the Chinese chicken salad with a substitute bird) with a sesame dressing. The hot, spicy vermicelli noodle soup is chock full of big chunks of meat and will warm you up on a brisk November day better than that useless furnace ever could. The turkey also makes an appearance in a rich, hearty curry dish loaded with potatoes and carrots that tastes so good, you’ll want to use your rice to sop up the broth. I’m somewhat traditional and an Oldsmobile man, but their moo shu turkey may just get you to swear off pork and chicken. The battered and fried turkey with lemon sauce is light, crispy and full of flavor, and by the time you’re eating it you’ll have forgotten that you still have the roast turkey waiting in the wings. The hot, juicy slices of the roast turkey (still with its crispy skin intact) are presented with the stuffed rice and a brown sauce made from the liver, neck and giblets, which are previously ground and cooked down.

Hop Woo, home of the Chinese turkey

Hop Woo, home of the Chinese turkey

If you find yourself on Thanksgiving having to fix a flat or finding your prized Italian lamp shattered beyond repair, save yourself the hassle of having the additional worry about having to chase turkey thieves with a Red Ryder BB gun and get your Chinese turkey or family dinner at Hop Woo. You’ll be enjoying a spectacular and unique holiday dinner faster than you can say, “Notafinger!”

(with apologies to Jean Shepherd)

Hop Woo
845 N. Broadway Blvd.
Los Angeles, CA 90012
GPS Coordinates: 34°3’48.88″N 118°14’16.05″W

See images of Hop Woo’s Chinese turkey dinner

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Sometimes Dead Is Better

Dia de los Muertos (Day of the Dead)

Mexico/Southwestern U.S.

Ceramic skulls for sale

Ceramic skulls for sale

What do New Orleans Jazz Funerals, Irish wakes and Dia de los Muertos have in common? All are celebrations of life and a way to either send someone off in style or reach out to loved ones in the afterlife. The modern day Dia de los Muertos is derivative of an Aztec festival to the Mictecacihuatl, goddess (or lady) of the dead. The celebration was held in the ninth month of the Aztec calendar (roughly corresponding to August) and celebrated for a month; the festival included presentations of orange Mexican marigolds called cempoalxochitl (which translates from Nahuatl to “twenty flowers”). The flowers are now referred to as flor de fuerto, or flower of the dead and are used to attract the souls of the dead. During Mexico’s Christian era, Mictecacihuatl has been replaced by the Virgin of Guadeloupe, but is also sometimes represented by the Catrina, an animated female skeleton figure usually dressed in fancy clothing. The timing of the event also changed after the Spanish Christianization to coincide with the Catholic holidays of All Saints’ Day (November 1st) and All Souls’ Day (November 2nd). Typically Dia de los Inocentes (“Day of the Innocents”) falls on November 1st and commemorates the passing of children, with Dia de los Muertos (“Day of the Dead”) honoring adults on November 2nd. Participants dress in costumes representing historical figures or loved ones (often as skeletons) or as the Catrina; because of this custom and the fact that the festivals occur the day after Halloween, they are often assumed to be culturally the same.

Aztec Dia de los Muertos imagery - note the woman at right

Aztec Dia de los Muertos imagery - note the woman at right

During Dia de los Muertos, families create altars and displays called ofrendas at the gravesite. These usually feature a profusion of the flor de fuerto, pictures of the deceased and things that they would have enjoyed while alive (such as their favorite foods, toys, possessions, or objects representing their passions and professions). Family members eat at the gravesite, and partake of some of the food presented as nourishment for those who have shuffled off this mortal coil, including ridiculously large loaves of pan de muerto (bread of the dead) and skulls made of sugar. In recent times, children dress as skeletons and go door-to-door asking for little sugar skulls, candy or money, an adaptation of Halloween trick-or-treating. Although Dia de los Muertos has traditionally been a family ritual, it has become popularized to where people of no relation to the deceased flock to cemeteries to participate in an all-night party designed to wake the dead. Nowhere is this more obvious than at the annual celebration at Hollywood California’s Hollywood Forever Cemetery, an event that has been held since 1999. The fact that Hollywood Forever is the final resting spot for more deceased film industry folks per square foot that anywhere else in Southern Califorina makes the event even more spectacular; it is the last stop on this train called life for Mel Blanc, Douglas Fairbanks, Jr., Cecil B. DeMille, Rudolph Valentino and countless others. The event starts at 2 PM, and as soon as you enter the front gates you realize this is going to be a celebration of epic proportions. Dancers in Aztec costumes rove the grounds performing in the wider intersections; a central stage is set up that features bands and performers throughout the day. To the left of the stage and wrapping around behind it are dozens of food tents representing a variety of vendors; Oaxacan restaurant Guelaguetza did a brisk business selling cerveza, taquitos and outstanding tamal de mole Oaxaqueno wrapped in banana leaves and drenched in sweet black mole. La Monarca Bakery was handing out free samples of the sweet pan de muerto, billing themselves as purveyors of the Official Day of The Dead Bread (one can surmise that this is the bread Elvis now uses to make his peanut butter and banana sandwiches). Naturally, the bacon-wrapped hot dog (soon to be named the Official Hot Dog of Los Angeles) was available in mass quantities; they were easy to find simply by listening for the melodic, “Hooooooot dog, hot dog hot dog hot dog).

A family of Catrinas

A family of Catrinas

The ofrendas were mixed with commercial ventures selling everything from ceramic skulls to attire designed to help you leave behind a pretty corpse. One tent offered bandannas with skull faces imprinted on them so you’ll never need to have your face painted like Alton Kelley’s Grateful Dead album cover again (although face painting was available in several tents). Art was available for display and purchase; in the mausoleum where Rudolph Valentino is interred (guarded by two gargantuan Mexican skeletons), art lined the walls, obscuring the names of those trying to rest in their vaults. Rest would have been difficult since in addition to the patrons cramming through the hallways to see the works of art, a band was stationed inside near the exit, their music reverberating against the marble walls. The ofrendas were spectacular enough during the day, but as night fell and candles were lit and the lights went on, they took on new life. The gravesites of Dee Dee and Johnny Ramone were decked out and roped off, and it wasn’t difficult to imagine that they were both doing an upbeat rendition of “Pet Sematary”. Along the long avenues that stretched to the entrance were the ofrendas of family members who spared no expense in staging elaborate displays; it was sobering when you realized that these people actually lost loved ones, but heartwarming that they kept their spirits alive with a smile and were even willing to discuss how they came to end up on the other side.

Creepy tricks of the light and sage smoke

Creepy tricks of the light and sage smoke

If you decide to attend the event, be sure to get there early as the line snakes out to the sidewalk as the night progresses; the event lasts until midnight. I don’t recall a great deal of the film version of Stephen King’s “Pet Sematary”, but I like to imagine that when Fred Gwynn (also our beloved Halloween icon Herman Munster) uttered the words, “Sometimes dead is better”, it was in response to the question of which he preferred: Halloween or Dia de los Muertos.

Hollywood Forever
6000 Santa Monica Blvd
Los Angeles, CA 90038
GPS Coordinates: 34°5’25.18″N 118°19’12.41″W

See images of the 11th annual Dia de los Muertos festival at Hollywood Forever Cemetery
See more images of the 11th annual Dia de los Muertos festival at Hollywood Forever Cemetery

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The A-Team

A-Frame

Culver City, California

Inside the skeletal remains of the old IHOP

Inside the skeletal remains of the old IHOP

Roy Choi’s rap sheet puts him on L.A.’s most-wanted list; constantly on the run with Kogi, holing up in Chego and always with the Alibi Room to fall back on, all eyes were upon him to see what his next move would be. Choi’s latest enterprise has recently been revealed: A-Frame in Culver City, a consortium with partner-in-crime and restaurateur David Reiss. A-Frame hides in plain sight in a building described by its name on a dark corner of Washington Boulevard. Under cover of night, with no signage to reveal its location, it keeps a low profile, its past as an IHOP cleverly hidden in a virtual restaurant witness protection program. The cavernous dining room is lined with wood from floor to the top of the peaked ceiling; in fact, from inside the paneled door makes it appear as if it’s part of the wall that frames it. A doorway in the main dining area allows a quick getaway to the patio, cleverly hidden by tall hedges and softly lit by lamps in suspended bassinet skirts. An area in front of the restaurant features foot-high stone seating behind a wooden fence that gives the feeling of hanging out in a neighborhood front yard.

The busy kitchen staff at A-Frame

The busy kitchen staff at A-Frame

I rode shotgun with Deep End Dining’s Eddie Lin to find A-Frame and use our investigative skills to uncover the truth. We immediately encountered a flurry of activity in the kitchen under the watchful eye of capo famiglia Roy Choi who stood off to the side. We weren’t searched coming in but I noticed that there were no forks or knives available in the dining area, an obvious security precaution being passed off as getting back to the basics of being one with the meal and eating using only fingers and hands. We paid our respects and made our way to the patio where the only available seating was at the stone fire pit, its gas-fueled flames licking at the bed of lava rock like the patrons licking their fingers. We initially discovered what we introduce as Exhibit A: the ribs of a poor, unfortunate animal that were cooked down to prevent recognition, the savory and tangy meat dripping with thick sauce and disintegrating off the bone. Preserving photographic evidence was difficult with our hands coated in food, but we were there to do a job and see it through.

The masterpiece of crispy beer can chicken at A-Frame

The masterpiece of crispy beer can chicken at A-Frame

The next item we confiscated was a carne asada torta, piled high with sweet onions, cilantro, queso fresco and salsa roja atop a grilled floury roll. Like other dishes at A-Frame, the sandwich tried to disguise its humble Latin origins, but we had it bagged and tagged in minutes. Several bowls approximating banchan surrounded us, with kimchi-style radishes on one side and a mixture of nori crackers, Korean jerky, almonds and other taste treats (using the alias of Spiced Sugar Nuts) congregating on the other. As much as I hate to admit it, I would probably succumb to the illicit lure of these bar snacks while off duty, disregarding my vow to protect and serve pretzels and nuts. Just when we thought we had fully uncovered the plot to hijack Angelenos’ taste buds, we were ambushed dead in our tracks by the Cracklin Beer Can Chicken. The Pervivian-influenced dish was reported to also feature a century egg, but someone may have tipped it off that we were actively looking for it as it was nowhere to be found.  This weapon took hours to assemble, resulting in a formidable and substantial poultry dish that was crisp on the outside and smooth, juicy and tender on the inside – we never knew what hit us. We were finished – done in by a barrage of cleverly crafted fusion dishes concocted and executed by masters at their game. We left there with heavy hearts and full stomachs wondering what we were going to do next; looks like I’m going to have to take up my old precinct buddy on his offer to be a night watchman at the yakitori…

A-Frame
12565 W. Washington Blvd.
Culver City, CA 90066
GPS Coordinates: 33°59’49.10″N 118°25’56.00″W

See images from Val’s visit to A-Frame’s opening night in Culver City, California

Experience the multimedia podcast of Val and Deep End Dining’s Eddie Lin at A-Frame in Culver City, California


NOTE: This cost for this meal was provided by the restaurant. The content provided in this article was not influenced whatsoever by the organizer of the event.

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The San Diego Boo

Haunted San Diego

San Diego, California

The extremely haunted Whaley House

The extremely haunted Whaley House

San Diego is not usually the first place that pops into mind when considering haunted places in the U.S. Typical spooky destinations usually include Alcatraz; Gettysburg Cemetery; San Jose’s Winchester Mystery House; Salem, Massachusetts; New Orleans; Charleston, South Carolina; and Fall River, Massachusetts’ Lizzie Borden House, but you would be remiss to overlook several haunted locations in San Diego, California, including one included in almost every “most haunted” top 10 list – The Whaley House. The house was built specifically for Thomas Whaley and completed in August of 1857 at a cost of $10,000 (a small fortune in those days, especially in the fledgling location now known as Old Town). Whaley was a New York businessman who had spent a considerable amount of time traveling back and forth between New York, San Francisco, and San Diego, settling in the latter permanently after marrying in New York. The house was unusual for San Diego in that it was crafted from brick (which were manufactured in the San Diego brickyard Whaley owned). The building housed San Diego’s first theater (located in an upstairs bedroom and able to accommodate 150 people); during 1869 the county of San Diego leased a small courtroom for $65 dollars a month; adjacent to the courtroom was the Whaley and Crosthwaite General Store (all of which have been restored and can be seen today). Even before the house was built it may have been marked for otherworldly occupation due to its location – it was adjacent to a Native American Kumeyaay (or Kumiai) settlement, and many of the tribe who died from disease and interaction with the Europeans overflowed the church cemetery and may have been buried on the property. The plot of land where the house stands was also used as the town gallows where James “Yankee Jim” Robinson was hanged in 1852 after being tried for grand larceny; according to local reports, Robinson was too tall for the noose resulting in a hanging that lasted over an hour. Local newspaper accounts reported that the Whaleys encountered heavy footsteps in the home and attributed them to “Yankee Jim”, which essentially means that the home was haunted while the Whaleys were living there.

The county courtroom inside the Whaley House

The county courtroom inside the Whaley House

The Whaleys welcomed a son (Thomas Jr.) in 1856, although he died in the house of scarlet fever at the tender young age of 18 months. The death of their son, coupled with a fire in their wooden store prompted them to reconsider San Diego and move to San Francisco. Twelve years later Whaley made repairs to the home and brought the family back to San Diego to live. Death was becoming a regular visitor at the site; the theater’s operator (Tanner Troupe) died 17 days after the theatre opened. As one story goes, a girl who had been strangled on a clothesline while running down a hill was brought into the kitchen and died on the kitchen table. In 1882, their daughter Violet married George T. Bertolacci, but the marriage ended in divorce; suffering from depression, she committed suicide in the house with her father’s gun in 1885. After Violet’s death, the Whaleys moved into a house they built on State Street and never returned. The brick home fell into disrepair, but was restored by son Francis in 1909 as a tourist attraction; it opened officially as a museum in 1960 and officially designated as haunted by the United States Commerce Department. Visitors to the Whaley house today have reported seeing or hearing the presence of Yankee Jim, little Thomas and even the family terrier. Docents maintain a sense of humor about the site; on my visit, one of the tour guides asked, “Do you know how that crack appeared in that mirror?” and after a moment of puzzled silence revealed that they broke it while moving it. The woman selling tickets downstairs said that while an episode of “Most Haunted” was being filmed, the crew was “staging” sightings upstairs with their fancy equipment while real paranormal activity was occurring downstairs.

The entrance to the Horton Grand Hotel

The entrance to the Horton Grand Hotel

Another of San Diego’s haunted dwellings is the current Horton Grand Hotel, located just off the Gaslamp District (the former Stingaree, or red-light district) and relocated at the same spot as a famous local bordello that stood at that site at the turn of the last century. The huge brick Italianate Victorian building is actually the architectural merging of two hotels, both formerly located in different locations. The Grand Horton Hotel was built in 1886 at the cost of over $200,000 by architects Comstock and Trotsche in the style of the famous Innsbruck Inn in Vienna, Austria; the other, less fancy hotel (also built in 1886) was originally called the Brooklyn Hotel, but after the Kahle Saddlery Shop moved into the ground floor it was renamed the Brooklyn Kahle Saddlery Hotel. It was in The Brooklyn Kahle Saddlery Hotel that Wyatt Earp spent most of most of his years while living in San Diego. By 1970 both structures had fallen into disrepair and were slated for demolition to make way for the new Horton Plaza (itself a haunted location, for reasons we’ll cover shortly). A developer offered to buy the two buildings and relocate them, taking on the arduous task of removing and cataloguing each brick. Both hotels were reassembled as a single structure in 1986 (one hundred years after their original construction dates). Another building and house of ill repute (formerly known as the Anita and Regal Hotels) on the property was incorporated into the design, creating 24 additional suites that were opened to the public in 1990. The original oak staircase from the Grand Horton was shipped to Austria for restoration; it now serves as access to the rooms on the second floor. Just below the staircase is a paper mache horse that served as the saddle shop’s mascot; he now guards the former saddlery in the location where it once stood. The rooms are furnished with antiques, with flat-panel televisions built into a wall cabinet to maintain the Victorian look and feel of each room. There have been multiple encounters with specters at the new location, most attributed to the ghost of a man named Roger Whittaker (no, not the guy who sang “The Last Farewell”). There are two stories about the sad tale of said Mr. Whittaker; the first involves him being shot and killed by the father of his true-love, after which his lifeless corpse is dumped unceremoniously into a swamp which later turned out to be the present site of the hotel. The second, more fun and plausible story involves a cheating gambler caught in the act; after fleeing the game, he ended up at his hotel where he hid in the armoire in Room 309 – his pursuers caught up with him and shot him through the armoire’s door. In either case, guests of room 309 have been disturbed by shaking beds and armoire doors that fly open, and guests have felt his presence in the hallway. Other accounts attribute ghostly visits to Madam Ida Bailey, who hosted the brothel previously at that location. Although President Benjamin Harrison, fighters Jack Dempsey and Joe Louis, baseball legend Babe Ruth, and the aforementioned Wyatt Earp were once residents of the hotels in their previous incarnation, guests have not reported visits by any dignitaries.

The haunted 1907 Jessop clock

The haunted 1907 Jessop clock

I mentioned the hotels being relocated to make way for Horton Plaza, a sprawling shopping mega-center, but the new Horton Plaza has a haunted link with the past. On the main concourse of the bottom level is a grand Victorian clock with the name “Jessop’s” emblazoned across the top in gold leaf. It was moved from its original location in the front of Jessop and Sons’ jewelry store on 5th Avenue to Horton Plaza in 1984. The outdoor pendulum clock was commissioned by local jeweler Joseph Jessop and built by employee Claude D. Ledger in 1907. There are 21 dials on four faces indicating time in various places around the world; the clock is 22 feet tall with its movement electrically wound every eight hours. A fine story about a magnificent timepiece, to be sure, but what does any of it have to do with haunted locations? It has been documented that on the day Ledger (the clock’s creator) died, the clock stopped working. After careful troubleshooting, no reason could be found for the clock’s stoppage – it was rewound and continued to keep accurate time through 2009. The clock was refurbished, cleaned, repainted and had new gold leaf applied at a cost of over $25,000. The repairs were performed by the Jessop family, who still owns and maintains the clock – after the overhaul, the clock was restarted publicly by 98-year-old David Jessop Jr., great-grandson of Joseph Jessop in November of 2009, 102 years after its debut.

There are other places in and around San Diego reputed to be haunted including the 1913 St. James Hotel (now a Ramada hotel) and nearby Hotel del Coronado; I’m sure the graveyard of the oldest of the California missions, Mission Basilica San Diego de Alcala, is a creepy place to spend a dark Halloween night and a location with stories to tell. We have a morbid fascination with visits from the great beyond, and there’s plenty to see that will satisfy even the most timid paranormal investigator; enjoy your ghost hunt, and hopefully the scariest thing you will encounter will be the Taco Bell trying to pass its food off as Mexican cuisine.

The Whaley House
2476 San Diego Avenue
San Diego, California 92110
GPS Coordinates: 32°45’9.86″N 117°11’40.69″W

Horton Grand Hotel
311 Island Avenue
San Diego, California 92101
GPS Coordinates: 32°42’37.39″N 117°9’41.51″W

Horton Plaza
324 Horton Plaza
San Diego CA 92101-5481
GPS Coordinates: 32°42’49.96″N 117° 9’44.72″W

GALLERY: See images from Val’s visit to San Diego, California’s haunted sites

Hear “The Last Farewell” by Roger Whittaker (the singer, not the ghost)

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A Reputation At Steak

Nick and Stef’s Steakhouse

Los Angeles, California

Tagged, aging beef, destined for greatness

Tagged, aging beef, destined for greatness

Nick and Stef’s Steakhouse has a commanding presence in several major cities in the U.S, so being invited to an exclusive media dinner to showcase the talents of their new executive chef (Megan Logan) was, as the Italian olive oil magnate once said, an offer I couldn’t refuse. From the outside, the only thing that gives it away as a restaurant is the patio seating; the sleek, modern decor seems so at home in the office tower surroundings that I was wondering if I was in the right place as I walked through the marble lobby of the elevators leading to the garage. Everything on the menu that evening was specifically crafted for the media dinner, from the original cocktail creations through the Lilliputian desert sampler. There were three drink offerings to get things started – not one to compare traditional libations, I turned down their Courvoisier Sidecar to opt for the Hidden Agenda, a concoction of Partida Tequila, blackberries and egg whites (they had me at egg whites). The drink tasted like a drunken parfait, and I couldn’t help dunking the blackberries that straddled the glass, impaled by a hatpin. After sampling bites of filet mignon steak tartare on olive crostini, yellowfin ahi on fried wontons and tiny spoons of braised short rib that tasted somewhat like chorizo, we were taken back to a very large square table where we sat like one big, happy family.

The Angus beef will protect me from the evil mac and cheese

The Angus beef will protect me from the evil mac and cheese

The first course was a single adorable little Kusshi oyster scantily clad in a light mignonette gelée and cradled in its shell, perched on a tiny mound of volcanic salt. With the salt under the shell, I wasn’t sure if it was supposed to impart any flavor to the oyster, but the little guy didn’t really need any help. The only thing I wanted after polishing off the shellfish was another oyster. As with every other course, the oyster was paired with an alcoholic beverage, in this case a Russian River Valley sparkling wine (I wanted to use words like “delightful” and “vibrant” but lost interest while thinking about another oyster). The oyster was followed by a somewhat-green but beet-heavy salad featuring a suggestion of Gorgonzola cheese and toasted and split hazelnuts that looked like the Mexican jumping beans you used to be able to get in those clear plastic boxes. Naturally, this was also paired with wine (a nice Sauvignon Blanc).

Executive Chef Megan Logan

Executive Chef Megan Logan

With the preliminaries out of the way, things heated up with a pan-seared scallop drizzled with a Romanesco and cauliflower sauce, almonds, grapes and raisins. The scallop itself was the most perfectly cooked of any I’ve ever had – lightly seared on the outside, with the inside finding the perfect balance between raw and overcooked, so perfect that I could easily ignore any of the rest of the presentation. By the way, did I mention that it was paired with a wine? “Shocking!” you say, but I soldiered on and had a few sips of the Chilean Chardonnay. I was feeling a bit guilty about not drinking all the alcohol they placed in front of me, but I feared that if I finished the only thing I’d be tasting would be whatever happened to fall on the floor beneath the table. All these little dishes were wonderfully flavorful, but what’s a steakhouse without steak? Nick and Stef’s features a veritable meatquarium – a thick glass, climate-controlled room where the meat is dry aged – it looked like a beef morgue, the hefty slabs on meat on display with their toe tags prominently announcing time of death. The dinner was a carnivore’s delight as they brought out not one, but two hot, mouth-watering cuts – a rib eye and a New York strip steak that tasted like they came from different animals. I can’t tell if it was the dry aging, the preparation or the quality of the Angus beef, but I traded off bites to determine my favorite (the rib eye won) until there wasn’t a meat scrap left. Four sauces were provided in double-spouted gravy boats, but my favorite was an exceptionally spicy chimichurri; I used it sparingly as not to obscure the steak’s natural flavor. Naturally, the beef was paired with wine, this time a Cabernet Sauvignon. The meat course also came with a variety of family-style sides including greens lightly sautéed with bacon, a dip-like creamed spinach, a ragout of chanterelle honshimeji and maitake mushrooms, and a dish of cubed, roasted squash that still had some firmness and the added texture of toasted squash seeds. Did I forget mac and cheese? I tried to… the foodies who find macaroni and cheese a comfort food seemed to enjoy it, but I think it and grilled cheese have had their 15 minutes of fame. I half expected to see the mac and cheese paired with a nice chilled 2010 Night Train with the cap gently and lovingly unscrewed to allow it to breathe properly.

A walk through the land of tiny desserts

A walk through the land of tiny desserts

For the final course, each diner was presented with a cheese board featuring a small sample of 2 aged, sharp cheddars (one of which took honors in a British competition) and a smooth blue cheese from Spain without the typical pungent nose. Each of the wee cheeses were paired with a shot of beer, ranging from light to dark, and ironically my favorites were the Hook’s 10-year cheddar and Anderson Valley Brewing’s Boont Amber Ale (the California beer entry). Once the dinner plates were whisked away, an array of tiny desserts were presented that looked like museum miniatures, and I took a liking to the tartlet with pastry cream, a miniscule pastry that ended the meal where it began – with raspberries. Nick and Stef’s is about to launch a new menu, so even though I was honored to partake in the dinner, I couldn’t help feeling bad about describing something that most patrons won’t be able to experience. Although there were a wide variety of dishes that showed off Chef Logan’s culinary skills, I left satisfied but not overstuffed since each item presented was in small bite-sized portions. A meal like the one I enjoyed is a rare find, and Chef Logan’s artistic medium of choice (small bites of colorful food) was incredibly well done.

Nick and Stef’s Steakhouse
330 S. Hope Street
Los Angeles, California  90071
GPS Coordinates: 34°3’10.26″N 118°15’9.15″W

GALLERY: See images from Val’s dinner at Nick and Stef’s Steakhouse in Los Angeles, California

NOTE: This cost for this meal was provided by the restaurant. The content provided in this article was not influenced whatsoever by the organizer of the event

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