The Tasting Kitchen

Abbot Kinney is home to many delicious eateries like Jin Patisserie, Intelligentsia Coffee, Lemonade, Gjelina, and a handful of others I'd still like to try including French Market Cafe and Marla's.  Most recently, I visited The Tasting Kitchen, which too, does a mighty fine job of keeping the AK in reputable culinary form.  Here's a glimpse of what they do, and what they do so well...

Love the open spaces and natural lighting

We started off the evening with alcoholic beverages because... well, do I need a because?

Lanari Rosso Conero

T and I chose the Lanari Rosso Conero, a tannic red from the Marches region of Central Italy.  It's full-bodied, but not too intense.  As a typical Cab-Sauv girl, this was perfect for me.

Weihenstephaner hefe weissbier

B, being German and all, went for the Weihenstephaner hefe weissbier.  The service of the beer was disappointing -- it came in a small pint leaving some of the beer in the bottle -- so B poured it into a wine glass.  Problem solved.

TTK's menu changes on a regular basis.  When we went (on April 18), these were our options:

Both hungry and eager to eat, we started our meal with the gnocco fritto, salumi, and burrata plate and a beet salad with blood oranges and pistachio aillade (aioli).  Of course we carbed up too with bread and butter with Maldon sea salt and olio nuovo (extra virgin olive oil).

The burrata was spectacular (but when it is not?) and the gnocco fritto pieces which were essentially hollow fried bread were a perfect addition to the salty meat and creamy cheese.

As for the beet salad, the sweet & tangy tastes of the beets and blood oranges were only enhanced by the pistachio sauce. It was a refreshing starter that reminded me summer is finally here!

Now, this is going to sound silly, but I think my fave of the three dishes was the bread and butter.  The freshly baked bread was warm and pillowly, and with the salted butter slathered on, it was a dream to eat.  I was so smitten I continued to eat the bread throughout the dinner, generously dunking it in the saffron cream sauce that the mussels came in and any other sauce I could find.  What can I say?  I'm a simple gal that hearts bread.

Gnocco fritto, salumi, burrata - $20

Beets, blood oranges, pistachio aillade - $13

Bread & butter w/ Maldon sea salt and EVOO - $3.50

The rest of the entrees were a hit, too.  We ordered the mussels in saffron cream sauce, the bucatini all'Amatriciana, and the lasagnette bolognese.

The mussels were perfectly cooked and the saffron cream sauce they were simmered in was delightful -- the hint was saffron brought some heat to the dish, but it never overpowered.  I went for this sauce straight away with that heavenly bread shown above.

The bucatini is a pasta I've never had before.  It's a spaghetti-like pasta, but much thicker and hollow at the center.  It came in a very rich sauce, which was probably due to the guanciale, a fattier and richer pancetta.  I'm not sure what spices the chef added, but behind the saltiness, there was plenty of spice too, the kind that hits the back of palate a few chews in.  The freshly shaved Parm added a nice touch.

The lasagnette was just lasagna pieces in bolognese sauce.  It was good, but not mind-blowing and even a bit too salty for my taste.  Of the three, I would order the bucatini again... with a side of the saffron cream sauce... for my bread (don't judge me).

Mussels in saffron cream - $19

Bucatini all'Amatriciana - $19

Lasagnette Bolognese - $21

After we practically licked our plates clean, we were much too stuffed for dessert.  So we left the restaurant full and happy.  What more could you ask for a lovely dinner out, right?  Thanks, TTK.  You've done good.

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cuisine: Italian, New American
location: Venice, CA
hours: Dinner (6:00 PM - midnight) daily, and Brunch (10:30 AM - 2:00 PM) on only Sat & Sun
websites: { TTK | yelp | twitter }
parking: Street or valet ($6)
attire: Casual
notes: Make reservations.
other reviews: { LA Weekly | LAT | kevinEats }

Frog Frozen Yogurt

Friends, I apologize for being MIA for so long.  Now that I've completed all of my finals and completed law school (WOOT!), I can finally put more effort into this sliver of the Internet I fondly call my food blog. That is, until I go hide away in preparation for the big bad bar exam (it never ends, does it?).  'Til then, allow me to document some of the wonderful meals I enjoyed in the past couple of months, including delicious snacks.

Frog Frozen Yogurt is not like your typical frozen yogurt shop.  Although Yogurtland has been my personal fave for some time, there's something fresh about Frog that sets it apart.

First off, the decor is so fitting of its Hollywood location.  The graffiti mural by local Angeleno Ryan Graeff is slick, and the ever-changing LED lights create a club vibe at any time of the day. Dope.

Second, their selection of yogurt and toppings are similar to other froyo chains, but there's something about the taste -- something light and more... natural.  Delicious.

Oh, top off with some hot caramel or hot fudge?  Yes, please.

In all of my excitement, I forgot to take a photo of my yogurt.  Let's just say, it was the perfect treat on a Sunday afternoon.  You need to check it out too!



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cuisine: Frozen Yogurt/ Dessert
location: Hollywood (on Cahuenga Blvd.)
websites: { Frog | yelp }
hours: Mon-Thurs; Sun: 12pm - 2am; Fri-Sat: 12pm - 3am
attire: Casual
parking: small lot or metered street

Baked Oatmeal To Go!

Finals season is upon us.  And for me, it's my last set... ever!  As much as I want to resign to "I'm graduating in less a month, so eff it!," apathy has never served any one any good.  Besides, my allegedly "worst summer ever" is also starting in a month, so I should at least prep early for the abuse my mind, psyche, and bank account will suffer because of the California State Bar, right?

But whether it's my last set of finals or my first (thank God it's not), once this time rolls around, one fact remains the same: I eat crap and let myself go with the whole fitness thing.  This is mainly because there never seems like enough hours in a day.  That's why when I found this healthy recipe on Pinterest, I got to work.  What I heart most about this recipe, is that you can always freeze and reheat for those extra busy days!  So simple.


Baked Oatmeal Cups

Ingredients

• 1 egg (or 1/3 cup egg white)
• 1 cup unsweetened applesauce 
• 2.5 cups Old Fashioned rolled oats
• 1 banana, mashed
• 1.5 cups 1% milk
• 3 packets of Stevia or Splenda OR 2.5 tbsp. of honey
• 1/2 tbsp. ground cinnamon
• 1.5 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• Optional toppings: nuts, seeds, chocolate chips, fruit pieces

Instructions
1. Preheat oven to 350 degree F.

2. Mix eggs, vanilla, applesauce, banana, and Stevia/ Splenda together in a bowl.

3. Add in oats, salt, baking powder, cinnamon, and mix well with wet ingredient.

4. Finally, pour in milk and combine (don't worry; the batter will be runny).

5. Place cupcake liners in the muffin tin and spray with cooking spray (yes, spray the liners). Pour mixture evenly into muffin tin cups (about 3/4 full).

6. If using toppings, add them on the top of the muffins now.  If using fresh or frozen fruit, you can also drop them right into the batter and mix 'em in.

Strawberry & Chocolate chips

Plain with roasted sunflower seeds

Just strawberries

7. Bake for 30 min. or until a toothpick comes out clean when you poke the center.  Cool and enjoy!

*Notes*

• Put the extras in an airtight Ziploc freezer bag after they've cooled. 
• Reheat in microwave for 40 seconds; wait a few minutes; and enjoy on-the-go!

S'mores Cookie Bars

Guys, two very important things:
(1) I discovered something amazing; and (2) I'm going to share it with you right here, right now!

Let's start with three sweet words that may change your life forever: S'mores Cookie Bars (SCBs).  (What other three words were you thinking?).

If I didn't make this -- and thus, knew all of the ingredients -- I'd believe there was crack laced somewhere between the graham cracker crumbs and marshmallow fluff.  Yes, SCBs are delicious.  Yes, they are super easy to make.  Yes, your buddies will love you even more (that is, if you're willing to share with them).

So ya'll ready to give 'em a try??

S'mores Cookie Bars
recipe from Lovin' From the Oven

Supplies: 8" square baking pan, electric mixer (optional)

Ingredients

• 1/2 cup unsalted butter, softened by room temperature
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs (about 8 crushed graham cracker squares)
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-size milk chocolate bars (Hershey's, Crunch, Dove, Symphony, Kit Kats, anything!)
• 1 1/2 cups marshmallow fluff

Instructions

1) Preheat oven to 350 degrees F.  Grease a 8" square pan.  (I sprayed mine with PAM).

2) In a large bowl, cream together the butter and sugars until light.  Beat in egg and vanilla extract.

3) In a small bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.  Add to the butter mixture and mix until well combined.  

* For my first batch, I also added some Heath English Milk Chocolate Toffee Bits and semi-sweet chocolate chips because both happen to be sitting in my pantry, demanding attention.

4) Divide dough in half.  Press half of the dough into an even layer in the prepared baking pan. 

5) Place the two king-size chocolate bars on top of the first layer.  The beauty of using king size bars is that they perfectly fit into the 8" pan.  If you're using a less convention size, just make sure that there is no overlap of chocolate (break the pieces so they aren't stacked up).  I used one Hershey's milk chocolate bar (right) and one Hershey's milk chocolate bar with almonds (left).

6) Spread the marshmallow fluff in an even layer on top of the chocolate layer.  I just used a bread knife.

7) Place remaining dough in a single layer on top of the fluff.  The easiest way to do this is to break up the dough into flattened pieces like a puzzle.

8) Last optional step: Sprinkle some sea salt for that lovely sweet, but salty effect.

9) Pop the pan into the oven and bake for about 30-32 min. or until lightly browned.

10) Let it cool in the pan for at least 15 min., cut, and serve.  They taste best when still warm and gooey.

After a very successful first try, I'm determined to make these again, using other types of chocolate.  I know these may take away from the full "s'more" taste, but some ideas to consider:

Most photos from Mike's Candy Bar Wrappers

Happy baking, friends! 

Sushi Stop

There's a place on Sawtelle (north of Mississippi) that sells sushi for $2.75.*  It's called SushiStop.  Evidently, they opened a second location also on Sawtelle just south of Olympic.  They also sell sushi for $2.75.*  Yes, you read that correctly.  Two dollars and seventy-five cents.

* Special menu items and sashimi plates cost more, but $5-6 at most.

Note: Cash only so make sure you make a stop at the ATM before you stand in line for a long time.

Like most places on Sawtelle, a wait is expected, but depending on what time you arrive, you may find yourself standing in line for 45 min- 1 hr. because again, like most places on Sawtelle, they don't take reservations.

My advice?  Go early!

Counter seating

Sushi menu

Hard at work

We started with night with a few specials.  First, Aburi (roasted) Yellowtail Belly, Salmon Belly, and White Tuna Belly.

Aburi Yellowtail Belly

Aburi Salmon Belly

Aburi White Tuna Belly

Next, we shared a sashimi plate, which included all of the major players: salmon, tuna, yellowtail, mackerel, and shredded daikon radish for garnish.  The sashimi alright, nothing to write home about.  And rightfully so, considering their price.  Then again, I've been spoiled with very fresh sushi.

Now, onto the infamous $2.75 rolls:

Eel Avocado Roll

Spicy Tuna Roll 

Both the eel avocado roll and spicy tuna roll were good.  There was nothing fancy about the presentation, but the rolls were set before us quickly.  Plus, eight rolls for less than $3 is a steal.

Crispy Rice

I really like crispy rice.  SushiStop's was disappointing, but maybe I went in with too high expectations.

Sadly, the hand rolls were on the disappointing side as well.

Yellowtail Hand Roll

Albacore Hand Roll with crispy jalapeno strips

SushiStop isn't West LA's premiere sushi place, however, it's worth checking out.  The food and service are very similar to Hara Sushi -- decent, and home to great bargains.


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cuisine: Japanese
location: West LA (on Sawtelle Blvd.)
websites: { SS | yelp }
hours: Lunch and Dinner
attire: Casual
parking: street (metered)