The Best Restaurant in Los Angeles: Bistro K, South Pasadena


Alright alright- now before you all get into a tizzy with your own opinions on what the best restaurant in LA is, let me explain. Of course I haven't been to EVERY restaurant in our large city. I'm sure that many of you think the tasting menu at Spago or Urasawa are generally thought of as the best cuisine LA has to offer. This may be true as I have sampled neither. However, I just have to say that Bistro K puts out amazingly creative, delicious, artfully prepared and absolutely delicious food at astoundingly reasonable prices. The fact that you must bring your own wine (they don't have a license) and get charged nothing for corkage is an added bonus. It's unusual to find such consistently innovative, playful and scrumptious food at a tiny, local place like Bistro K. There's no Hollywood starlet getting drunk in the bar (there IS no bar), no agent-types ordering fat free mineral water and not a single valet in sight. It's just a teeny, blink-and-you'll-miss-it space attached to the South Pasadena Playhouse. Whoda thunk that this hole in the wall cranks out some of LA's finest cuisine? Now, on to the food!

Let's get this party started........

Bistro K has two seatings if you want to sit inside- the first starts at 5:30 or 6:00 pm but you must be done by 8:00 pm when the second seating starts. Outdoor seating has no restrictions but, even with heat lamps, the patio can be quite cold in the winter. J and I opted to go at 6:00 pm, with a bottle of Bollinger in hand. After we were seated, our waitress carefully explained that there was a five course tasting menu available, as well as an eight course, although there probably wouldn't be enough time for the latter. There were so many delightful sounding things on the regular menu that we chose to order a la carte.

After we placed our order, we were given the "bread basket" of three crostini served with a creamy tarragon goat cheese spread. This hasn't changed since we started going to Bistro K a couple of years ago and something we really enjoy. It went perfectly with the champagne as well.



J started with the Bistro K salad. Talk about simple perfection. Loads of the freshest, highest quality produced simply dressed with a very light vinaigrette. Watercress, arugula, butter lettuce and Belgium endive piled onto a plate- could anything look more appetizing? Each leaf burst with flavor and we knew that we'd never want an average salad again. Yup- a salad without whistles and bells got me THIS excited. It was as if everything was picked from the garden and plated within the last ten minutes.

Beautiful, fresh salad....

After we polished off the greens, J's appetizer of Scrambled Egg, Vodka Cream Scented with Jasmine, Topped with American Sevruga came to the table, the black caviar glittering in the soft candlelight like tiny beads of onyx. (ok, are you laughing now? I think I'll stop trying to wax poetic from now on). Let's just say it looked beautiful, and tasted even better. Creamy soft scrambled eggs placed back into its shell and topped with salty caviar....talk about a match made in heaven for a glass of bubbly. My Sweet Potatoes Puree Millefeuille Layered with Smoked Haddock From Scotland and a Splash of Green Tea Sabayon gave the caviar a serious run for its money in both the looks and taste department. The combo of the salty smoked fish and the smooth, sweet puree was seriously addictive. I think I have to order it again on my next visit since I've been thinking about it ever since.

J's scrambled egg with caviar

My smoked haddock with sweet potato puree.....

For my main course, I couldn't resist ordering the Braised Beef Cheeks in Beer, Pumpkin Spätzle, Oven Braised Rutabaga and Turnips. I have a rule- when beef cheeks appear on a menu, I must order it. Cheeks are some of the tastiest of animal or fish parts, and this was no different. The meat was tender and falling apart, its juices coating the toothsome spatzle......and I thought to myself, "Pinch me, I think I'm dreaming."

Beloved beef cheeks with special spätzle

J's Slow cooked kid goat served in a crispy flour tortilla, Garlic and Shallot Confit Nage with Fresh Cilantro, Green onion Gratin with Chard and Asiago Cheese was equally delicious. Think Gourmet Burrito. The toasted flour tortillas were stuffed with only the tender and flavorful goat- no filler- and served with a braised green onion topped with a light sprinkling of cheese. All of the flavors combined so well, and was so reminiscent of the classic meat/tortilla/grilled green onion dishes you find at many Mexican restaurants, only better. Another dish we'll have to order again before the menu changes.

Kid goat never tasted so good........

Although we barely had room for dessert, J ordered the pear tartin. I have to say....this was the only disappointment as the pear was not as tender as we would have liked. The flavors were there, but it was difficult to slice through the fruit since it was undercooked in the middle.

The so-so dessert

Overall, the Bistro K dining experience is something that every food lover should experience. The quality is unbeatable and you'll always get something that you've probably never had elsewhere. The service is top notch and you get the feeling that the small staff truly believe in and admire the chef- the pride in their faces is obvious. It may not be the most glamorous of spaces or in a hot, trendy neighborhood, but Bistro K, to me, is the best restaurant in Los Angeles right now.


BISTRO K
1000 Fremont Avenue
South Pasadena, Ca 91030
626 799 5052

Akemashite Omedetou! (Happy New Year!)


The picture on the left signals leaving the old year; the one on the right signals walking into a new one.


I hope everyone had a wonderful New Year's celebration. I can hardly believe it's 2007 already.....in some ways, it makes me feel old but I suppose having that perspective isn't a positive way to start a new year, so I'll stop. I certainly hope that 2007 will be filled with as many happy times as 2006 was. I'm very lucky to have such a wonderful family, good health all around, a job that I truly love, fantastic coworkers, fabulous food and this blog on which to share it all with you!






J and I celebrated New Year's Eve with friends and lots of champagne. The next day, we went over to my parents for a Japanese New Year's meal. It isn't exactly osechi ryori since it does have quite a few raw items, but it's tradition in our family and we look forward to it every year. My mom always makes a nice big batch of her famous shimesaba (which is J's favorite food), and it just gives us a chance to enjoy lots of different Japanese items.

We arrived to quite a spread- there was hamachi (yellow tail), chu toro (fatty tuna)sake (salmon), ika (squid), the aforementioned saba (mackerel) and hirame (halibut) sashimi; renkon no kimpira (sautéed lotus root), kobu maki (bundles of sweet, marinated seaweed), kuro mame with chestnuts (sweet black beans), tazukuri (small dried sardines), kamaboko (fish cake) and chawanmushi (savory egg custard). We could hardly wait to dig into all of the beautiful goodies!

Hamachi and ika

This year, my mom included a new dish- deep fried yuzu filled with crab salad. She got the recipe out of an old Japanese cookbook, and it was one of the most interesting dishes I have ever seen. After hollowing out yuzu fruit, she filled them with a crab salad, put the yuzu "lid" back on and then deep fried the entire thing. After draining, she sliced each of the two yuzu in half, drizzled each with some thickened dashi (stock) and served. It was so delicious, with the aroma or the yuzu permeating the salad. What a great idea!

Yuzu being deep fried....

The fried yuzu.......

Split and doused with dashi sauce...

We ate and ate until we could hardly eat another bite, and it was all so delightful. Your mouth never tires of any one thing since you're eating so many different flavors and textures. I'd eat like this every day if I had the time to make so many dishes!











I know there are lots of photos in this post, but it was just so beautifully done that I had to share. Thanks Mom, for a delicious meal!



And to all of you, dear readers, HAPPY NEW YEAR!


Here's to a delicious 2007!!!

Countdown to 2007!!!!


Osechi ryori photo(c) Torigoe Yuko, 2003

In this last post of 2006, I just wanted to say "thank you" to all of the people who have read Tuna Toast in the past year. I've enjoyed creating this blog, but even more so, communicating with the people who have stopped by or reached out to me through TT. I truly appreciate the international food loving community- without you, there'd be no Tuna Toast!

So here's to lots of great food and hopefully more cooking in 2007!

See you then!

TAG

Chige-nabe Dinner


Continuing on our lighter-fare kick, we had chige-nabe (or kimchi nabe) for dinner the other night. Believe it or not, we've had this Japanese electric nabe set for FIVE years.....we got it for our wedding....and have never used it. Yes, I bow my head in shame. It was shoved way back into a kitchen cabinet, left to sit there for so long, all alone. Every time I'd open that cabinet, I'd feel so guilty about not using it, and would often think about making nabe but never got around to it. Thank goodness we finally put it to use. I can safely say that we will be having nabe more often!

The star of the chige-nabe show.....

There are many different kinds of nabe, but I chose chige-nabe because I love kimchi and it's been pretty darn cold outside. Nothing makes you sweat better than a hot pot of spicy broth. J had never had nabe but is also a fan of spicy food. For the broth, I combined water, dashi-konbu, tobanjan (I had purchased this chili pasted at the airport in South Korea during a layover there last month), kochujan (chili/soy paste), minced garlic, minced ginger, a bit of katsuo dashi (bonito stock), red miso paste and lots of chopped kimchi. This was all put into the electric nabe and heated.

The vegetables I chose for the chige-nabe were hakusai (Chinese cabbage), tamanegi (white onions), chrysanthemum leaves and bean sprouts. I also bought a nice, firm chunk of yakidoufu (grilled tofu) to add to the veggie platter.

Veggies........

For the meat side, I chose thinly sliced pork and some lovely hunks of black cod.

Pork- the other white meat.

After setting up shop on our table, we simply put what we wanted to eat into the pot, waited the few minutes it took to cook, then started pulling out the slightly fatty strips of pork, melt-in-your-mouth cod, wilted cabbage and tender onions into our own bowls. J loves any interactive eating, so this was definitely perfect for him. I love that it's all very healthy, but between cooking the food, fishing it out, putting more food into the nabe and sipping the spicy broth, it's extremely satisfying. It's also a great way to get a ton of veggies into your meal (and your tummy).

Steaming, spicy nabe.....

The leftover stock is rich from all of the ingredients that were once in the pot, so you put leftover rice or udon noodles into the stock, drizzle a bit of egg and enjoy the second part of the meal. Unfortunately we were too stuffed from polishing off all of the meat and veggies, so I saved the broth so that we can have some zousui (soupy rice) later on this week. It's one of my all-time favorite comfort foods!

Would you like a bite??

I'm hoping to post at least once more before the New Year....what food-related events do you all have for the New Year's Eve or Day? Would love to hear your stories!

Restaurant Review: Punch Grill, Santa Monica


I was recently (well, over a month ago!) invited to try Punch Grill, a new "casual yet elegant" restaurant in Santa Monica. I don't often dine out on the Westside since I live so far East, so I thought of it as a great chance to break out of the norm and try something new. I reviewed the website, then J and I set off on our merry way!

We arrived promptly for our 7:30 PM reservation and were warmly greeted by two hostesses, one of whom walked us to our large booth. The place is divided into a bar/lounge area, complete with flat screen TVs, and the restaurant, which may have been a Sizzler in its former life. Don't get me wrong- the room is elegant, but on one side of the restaurant is one of those large, garden windows that you normally see at a chain place. I must admit it does take something away from the nicely set tables for four that make up the middle of the dining room.

Our waitress quickly came and took our wine order, and the manager told us about Punch Grill's specialties. The Spinach Artichoke Fondue was a favorite, she said, as was their Filet Mignon With Garlic Cheese appetizer. Also, their Chocolate Soufflé was very popular but we'd need to place the order for it now since it took 20 minutes. We checked out the menu and decided to go for the soufflé, although we skipped the other two recs since I had remembered seeing both reviewed on other blogs. I wanted to try something different.


J decided to start with the Grilled Artichoke and I with the Tuna Tartare. The waitress informed us that the artichoke was now steamed, not grilled, and J said that was fine. When I told our waitress that I'd have the filet mignon for my main course, she suggested I try the flat iron steak instead, saying it was her favorite cut. I obliged, and asked for onion rings instead of french fries (I'm a sucker for a good onion ring!). J knew exactly what he was having when he heard the day's special of Sautéed Whole Crab (he's a sucker for a good crab!). We sat back, sipped our champagne, attacked the hot sourdough rolls in the bread basket and waited for the goodies to arrive.

Yummy tuna tartare....

My tuna tartare came mound in a perfect circle, surrounded by crunchy toast slices. You're probably wondering why I ordered the ubiquitous dish, but I can't help it- I just love the cool, soft tuna against the crunchy counterpoint that usually accompanies it. Punch Grill's version was a winner- well seasoned, mixed with the right amount of creamy avocado and very fresh. I was a happy camper. Unfortunately, J wasn't as content - the steamed artichoke was, well....a steamed artichoke, nothing more. The Italian vinaigrette that came for dipping just didn't have enough oomph to give much life to a steamed veggie. I think a nice, strong, garlicky aioli would work much better with such a plain dish. Either way, J finished it all and helped me with my tuna.


Our main dishes arrived and I think we both knew we had winners. J's whole crab was gleaming in it's garlic sauce and my steak looked perfect. The crab came with 1/2 sweet potato and 1/2 regular fries (half and half at our request) and both were perfect for sopping up the tasty juices of the crab, which was cooked to perfection. The aiolis that came with the fries weren't too shabby either, particularly with the sweet potato version. The flat-iron steak delivered on its promise and was so tender and juicy- I was so glad the waitress recommended it. And the onion rings? Golden, crispy circles of pleasure. What's better than a good onion ring? Not much.

The crab eyes J as he prepares to dig in....

One potato, sweet potato........

The chocolate soufflé, unfortunately, didn't really live up to the hype. When doused with the chocolate sauce it came with, it was rich and hearty, but alone it was more like sweet eggs and lacked the pillow-like consistency that a soufflé should have. Luckily J had ordered the key lime tart which was mouth-puckeringly tart and not too sweet. Actually, neither dessert was too sweet which was a pleasant surprise. So many places serve cavity-inducing desserts and it was nice to encounter sweets made by someone with a light hand on the sugar.

Chocolate soufflé

Key lime tart

Overall, I would recommend Punch Grill if you're in the mood for something special, but not overly fancy. It reminds me of places like Hal's in Venice where you can get fine dining-esque menu options in a more casual setting. The restaurant's own description of "elegant yet casual" pretty much hits the nail on the head. I'll definitely be back for that flat-iron steak and onion rings. My tummy is growling just thinking about them!


Punch Grill
3001 Wilshire Blvd
Santa Monica, CA
310-828-8812
http://www.punchgrill.com/index.html

Back From Holiday Break..............


....if you can call it that! Once again, I apologize for the serious lack of posting. It's been pretty crazy around here but I'm back on the blog and I hope to post regularly from now on. I hope you all had a very Happy Holiday and have great plans (that involve good food!) for New Year's Eve or Day. J and I are going to try a new wine bar in Pasadena on New Year's Eve, then go over to my parents on the 1st for the traditional Japanese osechi ryori. We can hardly wait!

Although I know we will be consuming lots of Japanese food that day, I couldn't help but make a big 'ol Japanese meal for dinner last night. After all of the heavy holiday eating, we wanted something on the lighter side. You know how it goes- we all say we won't overeat for the holidays but it's nearly impossible. J and I had loads of juicy prime rib, cheesy scalloped potatoes, broccoli, green beans, chocolate chip cookies and champagne at his family's house on Christmas Eve. Then we went to my parents for roast pork sandwiches, lobster bisque, corned beef, rabbit terrine and big hunks of the best cheddar on rye toasts washed down with lots of wine (I may have had a bit too much, actually!) the next day. Add in all of the cookies, candy and caramel popcorn that has been appearing in the kitchen at work and you know what I mean about needing a lighter meal.


Since I haven't been cooking as much lately, I went into chef mode and probably made too many things, although it was so nice to be back in the kitchen again. I made these lovely chicken rolls that I snagged off of one of my favorite food blogs, Blue Lotus. They are so easy to prepare but look so pretty and taste even better. Add in the fact that they're healthy and it's pretty much a perfect dish. Luckily I have lots left over so I can bring them for lunch this week.

Braising the chicken rolls....

Clams awaiting their miso soup fate!

I also took another tip from Amy and tried sautéing the onions in a bit butter (hey, a bit never hurt anyone, right?) before adding my stock, miso paste and clams to the pot. The mellowness of the butter added a nice richness to the soup.

Miso soup with tamanegi and clams.

The hamachi and salmon sashimi I purchased at Mitsuwa in downtown were so fresh and delicious!!! What's better than salmon sashimi? Salmon AND hamachi sashimi! It was fun to watch the Mitsuwa staff unload all of the special New Year's food onto the shelves in preparation for the large crowds this weekend.

Yummy, blurry sashimi

J looooves shishito- a small, green Japanese pepper. When I say pepper, I mean more like a mini bell pepper. Once in a blue moon, you may get a really spicy one but usually, they are mild. I remember asking someone the produce guy at Mitsuwa awhile back, "How do you know which ones are spicy?" to which he replied, "Only the gods know." Well, the gods must be hatin' on me or something because every other one I ate was smokin' hot. I mean reach-for-my-water-please-now hot. J, on the other hand, happily popped one after another into his mouth and didn't get a single spicy shishito. Hm. I think it will be a few months before I buy those again.

The offending shishito pepper.....can you tell which ones are spicy???

I rounded the meal off with a daikon salad, cold tofu topped with ginger, green onions, bonito flakes and soy sauce and a nice, hot steamy bowl of white rice, of course!!! I suppose leaving the rice out would have made for a healthier meal, but c'mon..who can eat this stuff without rice?!?! I guess the question is, who WANTS to eat it without rice? Certainly not me. I need my rice.

Hiyayakko

It was so nice to just sit in front of the TV, nosh on all the Japanese food and watch Anthony Bourdain travel through the Mexico/US border towns on No Reservations. The Travel Channel is replaying all of Bourdain's favorite episodes before premiering the new season next Monday. I've always loved this show, but next season's adventures look like the best yet. Can't wait!!!



And to anyone who is still here reading, I just want to say thanks for all of your support. Happy eating!

A Pledge To Start Posting Again!

Dear dear readers (if any of you are still out there...)

I am so sorry that I haven't been able to update my beloved Tuna Toast lately. I've been working like mad and just haven't had much time to cook or blog. I miss it all so much and I pledge to start posting at least twice a week from now on. I still have many photos from our wonderful Japan tour, as well as a restaurant review and some cookie photos in the can so please be patient as I will be back soon.....just after I get a good night's sleep since I've been working since 5:00 AM! Damn Golden Globe nominations!

See you soon.

TAG

Drowning in work..........!

After an amazing trip to Japan, a bout with the flu and new responsibilities at work, I've had no time to update my beloved TT. Hope you all stay tuned as I do plan to keep it up after I get my head above water at work. In the meantime, here are some photos from our recent trip, which honestly was one of our best ever, if not a learning experience that perhaps I may be getting too old to party all night and not suffer the consequences afterward. Ah, to be 21 again, if only for the bounce-back-fast aspect of it all............

Renkon no kimpira

Castella shaped like little men......(castella is a sweet cake)

Close up of the castella.......

Fried. Pork. Sandwich. 'Nuff said, right???

More to come.....

One post before we leave Japan......


An eki-ben to tide you over......

See you all back online soon!

Sayonara Nippon....mata sugu aitai ne!!!