Potato salad looks great.
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That Dewazakura “Green Ridge” Junmai Ginjo sake is dope stuff too!
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@Bagel awesome write up! Do you know if jimmy sugishita is still offering his chirashi bento or just this variation? i heard aburiya raku closed 
he is based elsewhere now?
He still offers both bento and chirashi.
Cooking out of his home in Arts District.
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i know what i’m ordering this week thenProvidence En Voyage #3: The Golden State…
This week, we explore our home state of California! There’s a lot to be proud of here.
First course: Alderwood house-smoked Liberty Farms (Sonoma) duck breast, Rieger Farms flavorosa plums and Scarborough Farms arugula, frisse, red orach and sungold tomatoes, topped with sour plum & kalamansi vinegar dressing… The sour plum, veggies and duck are a perfect match.
Bread: Tehachapi Grain Project Abruzzi rye and red fife sourdough… Lots of nutty character - I couldn’t stop picking at it.
Main course: Line-caught Halfmoon Bay breaded king salmon (with Munak Ranch tomato vinaigrette and California fleur de sel), Dwelley Farms Brentwood sweet corn succotash (Romano beans, celtuce, Nardello peppers)… I gotta say, the fish was not as tough to cook as I had feared. It turned out wonderfully moist on the inside after letting it sit for a few minutes off the heat. The breading was delightful. And that corn succotash was splendid in and of itself.
Dessert: Harry’s Berries crème fraiche strawberry nectar tart… This was also fantastic! The pastry, creme fraiche all worked to bring out the best of that gorgeous gaviota strawberry flavor.
Wine: Pinot Grigio, Alois Lageder 2017
Bravo, Team Providence! Can’t wait to see (and taste) what you cook up for next in the series…
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Takeout dinners at your house still look like gorgeous plating at restaurants. Bravo!
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Looks wonderful. Is that an order for 2?
One! #stillgotleftovers
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That’s a very generous portion!
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Fat and Flour x Antico
Sour Apple Pie with Browned Butter Crumble + Scoop of Honeycomb & Vegan Coconut Caramel
Vegan Coconut Caramel
Sour Apple Pie
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how was the coconut caramel?
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The coconut is subtle but lasting. It really lingers. While the caramel takes over at first before fading away.
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What Korean places would you recommend in Flushing/Bayside? I go there often.
Its been a while but the two places we frequented the most are KumGangSan and Hahm Ji Bach. Kum Gang San is one of my uncles friends place and we always did family gatherings there. Good naenygmyun and galbi. An old school Korean type place with good banchan. Hahm Ji Bach is more new style like a Kanghodang with different more premium newer cuts of meat they didn’t have back in the day like pork neck. Both are good. I was looking for some off the other places I used to frequent in the 2000s and early 2010s but they look like they are out of business.
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needle x iki x connie & ted’s
The almond jello and connie & ted’s strawberry cream pie were fantastic. I would buy a whole pie if I could. @TheCookie, @attran99, @hanhgry, @chinchi, @J_L, @JeetKuneBao, @NYCtoLA, @Chowseeker1999, @butteredwaffles
duck burger - house-ground duck patty, 8-spice, cabbage slaw, pickled cucumber, shrimp chips, hoisin sauce
blue lake string beans, allium condiment, dried shrimp, fresno chili
almond “jello”, orange, nectarine, mango, pluot, goji berry, lychee jelly
(special) uni gohan - santa barbara sea urchin, sushi rice, seared japanese scallop, dashi marinated salmon egg, nori, white truffle oil
special kaisen don - sushi rice, sesame seed, scallions, kizami wasabi, nori,
seared marinated toro, blue crab, salmon, yellowtail, japanese scallop, dashi ikura
strawberry cream pie - traditional pie crust, tamai farm’s strawberries, pastry cream
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10th heart.
Had the uni gohan a week ago. I destroyed it. So damned good, but a small portion.
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Nozomi x King’s Hawaiian
The nama saba, iwashi and negitoro were standouts. The nama saba had such great texture and the flavor so complex. The iwashi was buttery smooth with a nice strong flavor and smooth finish. And the negitoro is always ordered here.
Umibudo w/ ponzu was light and refreshing in the heat.
Ordered a small bottle of Kyohina Ittoryodan Karakuchi Junmai Daiginjo. Pretty darn good, nice honeydew nose and upfront taste with a smooth dry finish, perfect with the hikarimono and summer heat for me.
Finished with a pineapple cheesecake from King’s, silky smooth texture and a nice subtle pineapple flavor. The haupia pudding on top balanced the tangy flavor from the cream cheese.
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Golden Mongolian Restaurant (Koreatown): The nice people here, serving authentic Mongolian fare, are a welcome addition to the Westlake area bordering K-town.
Tsuivan, which is a common Mongolian meat stew (beef option), with stir-fried with handmade noodles: Great chew on those house-made noodles! Despite my understanding that tsuivan is a stew, the whole dish I received is a bit on the dry side. And definitely less greasy than say, a typical Chinese variety fried noodle plate. Nevertheless, this Mongolian rendition IS definitely tasty and a fine lunch choice!
Süütei Tsai (Mongolian salted milk tea) with Buuz (meat dumplings) = Banshtai Tsai: I think the closest flavor I’d liken to Mongolian salty tea is Persian doogh (salted yogurt); except this Mongolian tea is served hot as a soup base here, whereas doogh is thought of more of a beverage (and often served cold). The beef dumplings in this dish have that nice thick skin we see in the jiaozi and bao of Northern China. The seasoning is muted (akin to the traditional Mongolian dishes I’ve tried in the past) in order to bring out the beef flavor of the filling.
Homemade panna cotta with Harry’s Berries gaviota strawberry-basil compote: My cousin’s recipe. It’s rockin’.
Alejandra’s Quesadilla Cart (Echo Park): Blue corn quesadilla with chicharron and huitlacoche - Treated the office to this for take-out last week. #BeExcellentToEachOther
Sushi I-naba X Kanenobu collaboration (Manhattan Beach): Signature Nama Chirashi was simply outstanding! Sixteen different bites on a bed of dreamy, deftly-vinegared sushi rice. Highlight bites: Grilled nodoguro (blackthroat perch), masu (sea trout), uni (sea urchin roe), ebi-tamagoyaki (Kasutera-style omelette cake). And this box of gorgeousness is a complete deal at $70 per box. #YoshiSanIsStillKillingIt
Atticus Creamery (West L.A.): THIS is the watermelon ice cream I was looking for. A pint of the Watermelon Milkshake at Atticus will set you back $11. But it is well worth it for a bite of summer. This ice cream is just so balanced. And for you seeded watermelon fans out there, I actually accidentally found a watermelon seed in my pint. Usually, finding unexpected bits in your ice cream is a bad thing. But in this case, it portended well…
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