Bottega Louie

Great space. Great Service. Good food.

Showed up around 11:30 on Memorial Day. We had a party of three and no reservations, we were seated immediately. None of us had been here before, so we browsed the menu thoroughly. The top half of the menu broken down by salads, soups, pizzas, entrees, sandwiches and pasta. The bottom half has small plates, poultry, meat and seafood.
It's kinda confusing how it's broken up, but in the end it all works out.



We ordered the following, Mache Salad, Gazpacho, Aranchini, Yellowtail Crudo, Cauliflower Gratinee, Chicken Carcioffi and the Kobe Beef Burger.



The salad and soup started off our meal, both were delicious. The salad was light and refreshing, it included shredded chicken, avocado, green onions. celery, mache, lemon and olive oil . Just a really clean and simple salad, the chicken was seasoned perfectly.



The gazpacho was poured at the table, with the vegetable condiments prepared in the bowl. It was a well made gazpacho, but would have been better with a little heat.



The small plates were good, the arancini and crudo were a bit pricey for what they were. I thought cauliflower was a bit under cooked and could have been a bit cheesier.



The chicken carcioffi was nice, but because it is served a la carte, there was no starch to help the saltiness of the dish. With capers and artichoke hearts, the sauce was just too salty. The dish had a lot of potential but just wasn't well executed.



I didn't taste the burger, but it looked pretty good. The fries were average. Last but not least, were the desserts. We had the lemon tart and budino, I don't have a sweet tooth, so I skipped this course. But I was told they were both delicious.

Kanda Sushi

I'd been reading reviews on Chowhound about this place. Could it be true? A traditional sushi restaurant in the Conejo Valley that doesn't make all kinds of specialty rolls with ridiculous sauces?



It's true! We sat at the sushi bar on a Saturday night, it was 7pm. The sushi bar which seats about 15 people was empty. Two sushi chefs worked behind the bar and a server took our drink orders. The owner and head sushi chef is named Mitsu, he was the previous chef at Sushi Tei in Oak Park several years ago. His focus is on fresh fish with several varieties flown in from Japan.



We our meal consisted of the following:

Ankimo appetizer - Monk fish liver steamed in sake with grated spicy radish and yuzu ponzu
Albacore Nigiri
Wlid Alaskan Salmon Nigiri
Kohada Nigiri
Amberjack Nigiri
Tuna Tataki Sashimi
Raw Octopus Nigiri
Hamachi Nigiri
Japanese Uni
Shishito Peppers
Spicy Scallop Handroll
Toro Handroll

Everything was fresh and simply prepared. All of the nigiri was seasoned or sauced by Mitsu-san, so there was no need for any dipping. The Kohada, Amberjack, Albacore and Octopus were excellent.



The handrolls are not what you normally see, instead of the "sno-cone" rolls you see at most sushi restaurants. Kanda's handrolls are more like cigars, a uniform tube shape. They also don't use mayonaise for their sauce. So the Spicy Scallop Handroll was a bit strange for me, the sauce was too sweet and seemed like it had miso in it.

We sat at the bar for about two hours and the bar never got full. As the their websites states Kanda does not offer any soy paper or "unauthentic" items. Their decision not to offer the typical sushi experience may hurt their business.

The service was excellent, the prices were on the high end. But if you're looking for a wider variety of fish that is fresh as can be, then Kanda is a great option. I'm looking forward to Kanda being my local sushi spot.

More photos here

AOC

Photo courtesy of 90PlusWines

It's been awhile since I'd been back to AOC. I was looking forward to the casual atmosphere, great wine selection and simple but well executed menu.

We had reservations for party of two, Saturday night at 9pm. We arrived about ten minutes late, but we were seated immediately. The restaurant was pretty quite but most tables were full. We were seated at a nice table next to the wine bar.

AOC has an extensive wine menu and I left the decision making to my dining companion. We ordered a carafe of a Syrah, sorry I don't remember the winery or the year. Each carafe contains a little more than two glasses of wine. For food we kept it simple and pretty light.

grilled leeks, burrata, salbitxada
avocado, cara cara oranges, little gems
clams, sherry, wild mushrooms and garlic
arroz negro with squid and saffron aïoli
chocolate "french toast" with crushed hazelnuts and coffee ice cream

My favorite of the night was the arroz negro with squid and saffron aïoli. The rice is very hearty with a deep savoriness, a very satisfying dish. The avocado salad was also a nice combination with the oranges, very simple but well executed. For dessert we paired the Chocolate French Toast with a very nice Madeira. It was recommended by our server and it a great way to finish the meal.

AOC is a great option for fine dining in LA. With their small plates you are able to try many of the menu items, nice casual dining atmosphere and great service.

Don Diego's

Are you looking for a casual place to have dinner within walking distance of the Palm Desert Best Western? Well Don Diego's, is not a bad choice. Especially if you're looking for ginormus margaritas!

We sat outside in patio area it was a beautiful spring evening. The menu has the typical American-Mexican dishes, but it was all centered around the cocktail menu, literally, it's dead center in the menu. I ordered a Tres Generations margarita, then I was asked what size. Size? These things come in sizes? I figured I would play it safe and go with the medium.

The chips and salsa were delivered and they were mediocre at best. We also had a side of guac, it was also so-so. Then our drinks were delivered, with a fork lift. J/K But it was quite a surprise, the medium margarita was probably equal to three "normal" size margaritas. Definitely not a sad site to see. It was well made and I knew I had mission ahead of me to finish it.

I ordered the Ensenada Fish tacos with a side of rice and beans. The fish tacos were okay, I had the fish charbroiled and it seemed to be pretty fresh. It comes with a mayonnaise based "chipotle" sauce, which I ordered on the side. That was a good decision, the sauce was very bland and did not add any hint of heat.

The service was excellent, the location is perfect if you're looking for a short stroll. The food is what you would find at most Americanized Mexican restaurants, no inspiration or originality.

And yes I did finish the margarita.

Wood Spoon

So we decided to try this place out before going to the Yelp Elements party. It's a quaint little place with pillows that aligning the banquet.

The water is served to each table in a carafe with different "ingredients". Our carafe had a few sprigs of rosemary, which imparted a nice savory flavor. Other carafes had cinnamon sticks, orange peels, etc...It was a nice touch.

The menu is simple and straight-forward. I had read about the pot pie, but it sounded too heavy. So I went with the fish sandwich. We also started off with the mix plate, which included the following Coxinha, Potato Croquette, Portuguese Croquette, Pastel Portuguese & Kibe.

Coxinha - Brazil’s most popular street food (made with chicken)
Portuguese Croquette - potato salted Cod
Kibe - bulgur wheat, mint & ground beef
Pastel Portuguese - dumpling stuffed with shrimp, coconut sauce

These were served with some type of "aioli", I think it was parsley. The Pastel Portuguese was by far my favorite, mainly because the flavor combination was so unique. The other items were very similar and did not have the "Wow" factor.

The fish sandwich was served with either a side of yam fries or salad. We went with the salad, which was nicely dressed in a mile vinaigrette. The fish looked to be pan seared with a nice seasoning. Tilapia is not my favorite fish, but it was bad. Usually the flavor is a bit muddy to me. The avocado, tomatoes and cilantro made it a nice balanced fish sandwich. It's a nice portion size too. This was all washed down with their house sangria which was delicious.

The service was a bit scattered, considering it wasn't that busy. Overall a nice place downtown.

East 180

Probably one of the nicest decorated Chinese restaurants I've been to lately. But as we all know with nice decor and ambience you usually sacrifice quality and authenticism.

East 180 is located about an hour and a half from where I live, so it was quite a trek. My mom had recommend it and we decided to head out on a Saturday afternoon. It's located in Diamond Bar and along the way you will pass many exceptional Chinese restaurants.



Reading some of the Yelp reviews, was prepared for something less than exceptional. The first thing you'll notice when you enter is the decor, it's pretty darn nice. The building used to be a Sizzler and you would not be able to tell. The restaurant was pretty empty, maybe four or five tables were full. Not a good sign on a Saturday afternoon. But once we sat down and started to review the menu, we knew why. On weekends the the dinner menu is served all day, which means the prices are pretty high for lunch.



We ordered the some items that my mom had tried before and some standard items. Beef Fried Rice, Sauteed Spinach, Salt Baked Chicken, Shrimp and Rice Noodles with Black Bean Sauce, Sweet and Sour Spare Ribs and Salt Pepper Fish.



The shrimp dish arrived first and it was the best dish of the day. The rice noodles were sauteed with black bean and served on top of the sauteed shrimp. The black bean added a nice saltyness. All of the dishes were garnished with some pickled cucumbers.



Several dishes arrived at once, the ribs which were incredibly sweet, not to my liking. The salt baked chicken was presented by our server in the clay pot and taken back to be plated. It was very nice, the chicken was moist and the salt added nice flavor to the chicken. The dipping sauce served with the chicken was strange, it looked like a sesame sauce, but tasted very tart.



The salt pepper fish was okay, not enough seasoning and the batter was not crisp. Spinach was well done and the beef fried rice wasn't too bad. The restaurant prides itself for using organic ingredients and no MSG. This is unusual for most Chinese places. But that is part of the reason the prices are high. If that is important to you, then East 180 is a good option.



Since we ere celebrating my mom's and sister's birthday, we ended the meal with their Taro Almond dessert. My mom and my sister both loved it.



Unless I'm in the neighborhood, I probably won't make the trek again. There are just so many great Chinese restaurants, that it was an opportunity to mark it off the list.

Valentino

Friday night, dinner reservations for two at 7:00 pm.

This would be my first visit to Valentinos which has been one of the top restaurants in Los Angeles for several years. After getting a discount offer from Blackboard Eats, this was a perfect opportunity.

I was looking forward to enjoying the set tasting menu, but after hearing about the specials and reviewing the menu, I had second thoughts. Our servers name was Paul and he couldn't have been more helpful. He suggested that we order what we wanted and he would see what he could do. So we decided to go with the Prosciutto e Burrata starter, as well as the Il Timballo di Funghi. For our entrees we ordered the IL Risotto Nero ai Frutti di Mare and the Grilled Seafood Trio special.

Since we were planning on sharing, Paul said that we could make our order into a four course split tasting with wine pairing, Nice! The bread served was forgettable, breadsticks, some smaller white and poppy seed rolls. But I was not here for bread.



The Prosciutto e Burrata was the first started delivered and it was paired with a full glass of Proseco. This dish was so simple, but so delicious, the ingredients were top notch. The burrata was so creamy, and complimented the salty prosciutto. It was also served with something they called "gnocco frito", which was a little fried piece of dough. This dish was a perfect way to start.



Next up was the Il Timballo di Funghi, this was a savory flan made with wild mushrooms, served with a Parmesean and Saffron Fonduta. The mushroon "flan" or custard was so delicate and subtle. A nice earthly flavor which was paired with a sauce that was light and silky. I thought the sauce could have had a bit more seasoning, but the whole dish was very nice. The mushroom dish was paired with a Rosé,



First entree up was the IL Risotto Nero ai Frutti di Mare. A squid ink risotto topped with a seafood medley, which included calamari, shrimp and fish. Wow! I loved this dish. The risotto was delicious, the squid ink added a subtle ocean flavor and saltyness. The color contrast between the black risotto and small white pieces of seafood, was beautiful. Overall this was just a very nice and well balanced dish. Our server brought over the wrong wine for this course, so he actually poured two glasses of wine, one was for the last seafood course. He let us decide which one we though paired better and the one they choose was perfect. Sorry but I don't remember what the two varietals that were chosen.



I was getting pretty full after the risotto course, but the last course was the Grilled Seafood Trio. This plate included grilled dover sole, grilled turbot, lobster claw meat and grilled branzino, grilled asparagus was also included to add color. The seafood was served with a trio of sauces, a heirloom tomato butter sauce, a brown butter sauce and a caper berry and citrus sauce. Once again the quality of the ingredients really shined. The sole and turbot were delicious and perfectly cooked. The sauces were okay, but the brown butter sauce was the star and paired well with all of the seafood.



We closed out our meal with the Molten Chocolate cake, served with pair ice cream. Our server brought out a 1997 port for this course, that was awesome.



I can see why Valentinos has the reputation it does. The service was flawless and the food was delicious.