Pizzeria Sei

[pomodoro]

@beam

Champagne is the most consumed wine in our home

this is probably for a wine thread and not the restaurant’s, so excuse my derail, but above is a sampling of some good, exciting producers with cuvees in the value sweet spot for me and not as hard to get as the allocated cult labels (Aurelien Lurquin, Gaspard Brochet, Tom Gauditiabois, Oudiette, etc.) or as costly as well-established growers (Bouchard, Prevost, Laval, Ledru, i’m including Savart in here, too). i’d also add in Olivier Horiot, Parmantier, Rosseaux-Butteau, Paul Gosset, but their distribution is maybe a bit too small and they can sometimes hover a little over $100.

Just my $0.02 personally recommended cuvees
Prelat - Chantemerle
Bichery - La Source
Legrand-Latour - Ypresien (maybe this is over $100 now..)
Bourgeois-Diaz - BD3C
Caze-Thibaut - Leriens
Antoine Bouvet - 2014, or Rose Saignee de Bisseuil
Georges Remy - Les Quatre Terroirs
Clandestin - Les Revers
R.Pouillon - the rose is a go to of mine. also like Les Chataigners
Dhondt-Grellet - Dans un Premier Temps has been a go to for years, especially when it was $42-47. Les Terres Fines is also a good value when it was $60. the higher end BDB are hard to get
S&A Cordeuil - love the Altitude 350M bdb for 2018 especially. otherwise their Altitude 320M bdn is excellent.

anyway, i will try to visit Sei later this month.

[TriTip]

Champagne themed FTC/Sei buyout? WE’RE IN!

[pomodoro]

respectfully, that’s a lot of corkage and logistically a bit difficult. to coordinate enough champagne for a buyout like that we’re probably doing a bunch of magnums to cut down on the total glasses. i don’t have a lot of magnums, plus it becomes something of an event itself. at some point we’d want to just buy bottles off their list as more support. i’m not in the F&B industry and coordinating an event menu like that is not something i would really want to try let alone ask of a restaurant that’s already rightfully busy with many other projects and daily customers.

edit: my earlier suggestion was kind of just backpacking on the idea of offering the option of some casual wine tasting to break up the pace at an OmakaSei event. i have a preference for champagne so i was rattling off the kind of producers i thought would be nice to see represented given they have some good values and i see good champagne lists in italy. i don’t know about restaurant economics and what makes sense for cellar management / wine options, so i used an arbitrary $100. these are the kinds that ideally if i were coming across a pizza restaurant in italy, i would be excited to see as ones that fit the bill (sure, Ulysse-Collin l’Jardin is nice but economics probably don’t work out in most cases, plus allocations are difficult).

but if i make it to the next OmakaSei or happen to meet other FTCers there, i’d be happy to share whatever i’m drinking, just as others have been even more generous in pours for me.

[robert]

@pomodoro

coordinate enough champagne

You’d want to pair with a retailer.

[TriTip]

You’re right. Not practical for Sei 1.0.

It’d be lovely to share some favorite grower champagnes from our own cellar with other like-minded FTC’ers. Maybe if there’s another buyout…

[beam]

Sign me up! Would enthusiastically participate!
Izakaya Hero?

[Grog]

I would be interested in a grower champagne event. Imho, no need to do a buy out. Just need a place that will charge reasonable corkage. I know Koast has free corkage on Mondays. There are probably other places with incentives.

[Clayfu]

@pomodoro

respectfully, that’s a lot of corkage and logistically a bit difficult. to coordinate enough champagne for a buyout like that we’re probably doing a bunch of magnums to cut down on the total glasses. i don’t have a lot of magnums, plus it becomes something of an event itself. at some point we’d want to just buy bottles off their list as more support. i’m not in the F&B industry and coordinating an event menu like that is not something i would really want to try let alone ask of a restaurant that’s already rightfully busy with many other projects and daily customers.

plenty of people have done buyout wine dinners at OmakaSEI. Not too difficult. Order some wine off the list as a thank you as well

[PorkyBelly]

a bunch of new dishes inspired by sergio’s recent trip to italy. love the creativity and uniqueness of the omakasei, they’re almost like composed dishes only on a slice of airy, crispy dough. the new riviera has so much going on it’s unbelievable, but it’s still balanced and delicious. i think sergio wants to make this a limited-time special on the regular menu.

review forthcoming @CiaoBob @Sgee @SithLord?

frittatine - cacio e pepe, lardo, whipped ricotta, smoked black pepper, cornflakes

margherita pizza california style - raw, grated and marinated california tomato, buffalo mozzarella, ham, basil

baja fish taco pizza - baccalà mantecato, uni, guacamole, onion cream, tomato, chipotle aioli, lettuce

salad “hailey” - green goddess mousse, calamansi mustard vin, pineapple garum, soft herbs

pizza “hailey” - champagne vinegar marinated cherry tomato, zucchini pistachio pesto, zucchini blossom, anchovy, smoked provola, sea salt, basil, aioli, lemon zest

potato and caviar - potato, creme fraiche, fior di latte, shallot dashi vichyssoise, parmigiano reggiano, pecorino romano, chives, astrea kaluga caviar, shiro dashi

riviera - 100 years aged balsamic onion jam, smoked provola, smoked fish floss, tuna garum, tuna conserva, capers, squid ink olive aioli, shiro dashi, dill

ragu taiwanese - ragu genovese but asian style, mustard creme fraiche dry aged beef onion nduja, chili, salsa verde

cosacca - tomato, garlic, olives, oregano, pecorino romano, anchovy, basil

dessert - soo jung gwa granita, bourbon marinated date, pine nuts, ginger tea panna cotta

[CiaoBob]

Riviera was one of the most delicious things I have ever eaten!

Frittatine was one of the densest things I have ever eaten - a giant brick of (delicious) fried cacio peppe. If I ever decide to smash and grab a Rolex from Geary’s, I’m gonna throw it right through the ballistic glass.

In case anyone wants to compare my shitty shots to those above.

[beam]

William is so amazing, I can see how his trip to Italy has inspired him to shift to a higher level!
I can not wait till he opens in a bigger space and cooks this food daily!

[Sgee]

The dough was even better than I last remembered! Airy while retaining a gluten chew and a ever so slight crispness. Soooo good

Highlights for me:

• That frittatine was fire! That corn flake outer crust paired well with the gooey cacio e peppe.
• I think there was enough uni on the baja fish taco for 2 gunkan nigiris. Crust reminded me of a gordita. I only wish there was a spicier i.e. habanero salsa option on the side for me for the full on baja taco experience. Perhaps BYO Holbox chile kut.
• Hailey Salad - one of the best salads I’ve ever had?!?!?
• I have a soft spot for the bright fresh flavors of the Hailey pizza
• Riviera - the man was certainly inspired by his recent travels. Great combo.
• Cosacca - I tapped out last night on this course. Heated up this morning and I have to say perhaps it tasted even better overnight, flavor all melded together.
• Always love the granita dessert.

Such a fun and unique experience as always. And great company as well.

Thanks for the invite @PorkyBelly !

[SithLord]

So much fun and such a delicious experience. I see what the hype is all about now!
My top 3:

1. Riviera
2. Pizza “Hailey”
3. Baja fish taco pizza
   and special shoutout to the dessert! what an ending!

Thank you @PorkyBelly for inviting me!

[PorkyBelly]

okay just learned that the “tuna conserva” on the riviera was not tinned tuna like i originally thought after reading the menu but house made japanese bluefin tuna belly confit.
possibly the most low key menu description ever.

[butteredwaffles]

Caesar Shelley

Cotto Marinara

Cotto Marinara’s Monster

[TheCookie]

@PorkyBelly

but house made japanese bluefin tuna belly confit.

Woah!

[TriTip]

Any word on the new location’s opening date?

[PorkyBelly]

probably not this year

[shirakoslurper]

LA's Hottest Pizzeria is Japanese | On The Line | Bon Appétit

[hungryhungryhippos]

S-tier cheffing had to film that and do omakase on the same night!