Yeah, I’ve got the home method pretty well dialed in. The thai red chil & garlic in the mortar a la how Big Has does it is pretty key. Also premium Lee Kum Kee oyster sauce raises it up. And the holy basil from our garden & using heritage ground pork from Standings.
I’ve only had Holy Basil delivery (to Los Feliz) so it’s not a fair judge. A little sweet for my tastes, I think
chili heat is key to moderate everything.
Highly recommend this, Megachef Oyster Sauce (Gluten Free) - The Mala Market.
This is the BEST! Locally I have seen it at Monsieur Marcels. Give them a call.
Broad Street Oyster Co - Grand Central Market
Modern Times Hazy IPA & Modern Times Ice Pilsner
Hubs liked his ale. My pilsner had a bit of an ale profile instead of the crisp lager expected.
New England Clam Chowder w/Nueske’s Bacon
Neither of us was particularly into the clam chowder for different reasons. It isn’t bad. Hubs thought it wasn’t thick enough. I thought it had too much flour and not enough half & half. I don’t like heavily smoked bacon in clam chowder. Give me a little salt pork or regular ol’ bacon in my chowda and I’m good. We both wanted more potatoes.
Fried Clams w/Belly + Cocktail Sauce, Malt Vinegar
You can’t find big belly clams in LA. Connie & Ted has the biggest bellies. These were practically strips. 
But they were fried perfectly and scratched the itch enough that I’d order them again.
Lobster Roll - Chilled Lobster w/Mayo in a Warm Buttered Roll
Perfect! No bells & extra whistles - fresh, tender, sweet claw meat & chunks of knuckle meat, folded w/a little mayo, salt, pepper, maybe a sprinkle of Old Bay and lotsa chives. We ordered the roll w/extra lobster and they cut it in half for two. 
Coleslaw
A nice, fresh, crunchy coleslaw.
There’s one oddity… they’re called Broad Street Oyster Co but the only way to get oysters on the half shell is by ordering the Seafood Tower. This is due to a contract GCM has with another oyster bar on the 2nd floor. Did you know there was an oyster bar on the 2nd floor? Anyway, they’re working to rectify this unreasonableness. Slurping may soon begin!
Happy Seafood Eating! 
Thanks for the report. We recently went to Connie and Teds for their Belly Clams and they were pretty good…
These don’t look too far off! And YAY for the sprinkle of Old Bay. NECESSARY!
Haha I give C&T the belly edge but these were good. I miss those New England big bellies! 
We went to Clambox in the spring and there is nothing like it. They are SUPER pricy there in Ipswich now too. So we don’t balk on paying these prices over here any more. Especially since travel nowadays is such a costly and $#!++y experience.
–Dommy!
Niiice!!! Yeah, I’m sure some won’t like the prices at Broad Street, but I’m with you… not balking!
I always thought this was a bit of a bummer… like we can’t get any pastries from F&F because of their exclusivity contracts.
Not sure if they’re bellies, but Long John Silvers still has fried clams… Don’t sleep on them hush puppies.
Is that what the deal is?! Solves the mystery of why I can never get F+F pastries when I’m at GCM. I figured it was because I’m not there at the right time. 
Pre-Hayato aperatif at the Kato bar: Old-Fashioned with KaVaLan… #MissTravelingToTaiwan
Hayato’s early autumn Kaiseki: It’s matsutake mushroom season! Matsutake “Somen” and wild shrimp ebi shinjo… #HugeBite
Chef Brandon discusses the role which artisanal ceramics plays in classical nihonryori (Japanese cuisine), all the while preparing his spectacular aji bozushi for us… #MasterClass
Owan: Matsutake suimono… The broth course presents an opportunity for kaiseki cuisine to truly shine above other types of Japanese cuisine. Hayato’s impeccably clean yet hauntingly complex suimono pretty much encapsulates this concept, and at the same time welcomes the diner into autumn. #HugeSips
Mizu mono: Shiozuka musk melon… Served ever so slightly chilled. A simple slice of heaven. So sweet, so sublime. #HugeBite
Pre-Hollywood Bowl pies from L’Antica Pizzeria da Michele (Hollywood): The porchetta was a Daily Special which rocked, but the true surprise to me was that Michele has really upped their margherita game. I’ve eaten here 5-6 times, and this pie on Friday was by far THE best margherita pie I’ve ever had at this location. Plus, it is now definitely a contender in the “Best Neapolitan margherita in L.A.”, in my book.
Hollywood Bowl: New Order, Pet Shop Boys & Oakenfold (night #1)… Even without Hooky, Bernie and the lads still rock. Lots of nods to Joy Division also. Superb sets by PSB and Oakenfold as well. #SoCalLifeHighlight #KROQ #AlmostGrabbedASetList #CaliforniaDreaminCover
After gig eats at Sun Nong Dan (KTown): Queuing up well into the night for a damn good galbi jjim #IGottaAdmitItWasAGoodDay
We’re going to Bianco this week and you just rec’d Al’s pre-dinner cocktail at Kato lol.
Sounds like a fun night at the Bowl! Big New Order/Joy Division fans and almost bought tix but I can’t remember why we didn’t. 
Pool Circle cost a king’s ransom but totally worth it.
Worth it. When you get a chance to see performers like that take it because who knows how long they’ll continue to tour. We saw Peter Hook and The Light with Moby pre-Covid. It was an all Joy Division set. Fantastic!
my boss went to the show— if I remember correctly, she said it was supposed to be in 2020 and got postponed several times due to covid… looking forward to her recap mañana.
Addison is as good of a meal as you can have anywhere in LA. There were 0 misses during this dinner and a handful of sensational bites. The koshihikari rice with caviar is the best bite i’ve had since the boba course at Kato. I made the reservation back in January for this weekend as an anniversary getaway and luckily Gilt had a special offer on nights at the hotel so that helped with the spend, but dinner and the hotel are expensive as all hell. Dinner was north of $2,000 for the two of us including a half bottle of champagne ($100), a bottle of wine ($150), and 4 cocktails (that we enjoyed while we waited 45 mins to be seated).
I picked up from Wayfarer on the way back home and was very glad I made the stop. I had preordered the cinnamon role, ham and cheese croissant, and kouign amann, but wanted to get a scone on recommendations from the board. Unfortunately the scone flavors were cherry/chocolate and apple cinnamon and neither of those sounded particularly good to me so I asked the guy at the counter to pick one for me and he went with the apple cinnamon. The base scone dough is as good as any as I’ve had, but the flavor was meh. The cinnamon roll was good, but i’d take the cinnamon twist at chaumont over it. The ham and cheese croissant was flakey, rich, and delicious, but i’d probably go almond or plain next time. The KA i’m still waiting to eat, but it looks insanely good. This is a spot i’ll be stopping at every time i’m in the general area.
As I continued back to LA I stopped by Heritage BBQ and waited in line for way too long. The fatty brisket, beef ribs, and burnt end beans were all delicious. The pork burnt ends were fine and the cornbread was dry and terrible. The one thing that surprised me was that I didn’t like their bbq sauce very much and preferred the mustard with all my meat. I wouldn’t say it is worth the drive from LA when we’ve got so many legit BBQ spots in town (I prefer Moo’s) but if you are in the area and want to try it DEFINITELY order ahead and pick up.
Oh and we ate at Jeune et Jolie on Friday night as we headed down to the Fairmont. The meal was good, but not great and the service was so bad. The pacing could not have been slower and the servers all struggled to describe the dishes they were putting down in front of us. I know it’s hard for restaurants to find good staff right now so I don’t want to ding them too hard, but there’s no way this spot deserves a Michelin star.
I went to Jeune et Jolie a few months before they got their star and was appalled but moreso by the dishes. It really is overrated and undermines some of the reliability of the Michelin ratings. I know in general they can be hit or miss, but this was a huge one.
Was just there last week! Excellent, as usual, although I think the lasagna had quite a bit more bechamel than usual. The EVOO they use is insane.
What’s the dish in the 2nd pic???
