Urbanhour at The Bent Brick

August 2, 2013 by 1 Comment

Disclosure: This meal was complimentary, but they did not require that I write this review nor did they request it.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.

I was excited to be invited to Urban Hour event courtesy of Urbanspoon at the Bent Brick, which has been on my wishlist since it opened last year, but I have never visited. Now I had a fabulous excuse! I’m a big fan of Urbanspoon because of how they aggregate professional reviews as well as blogger posts along with user reviews, so I feel like I can get the full story of experiences before I go to a place. And, just yesterday Urbanspoon announced they are going to partner with another favorite dining out resource of mine, OpenTable, to provide online reservations.

As I approached the Bent Brick (tBB), the red bricks of this neighborhood tavern in the NW area of NW Marshall and 16th/17th welcomed me in a familiar cozy way, though I was pleasantly surprised by the charming outdoor patio area and that one of the walls was a garage door that they rolled up for us to enjoy the summer breeze.
the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland

The inside is a mix of lots of brick wall that is echoed in red chairs, though the front lounge area has a cool “jenga” in its center.
jenga lounge at the bent brick, neighborhood tavern, northwest portland the bent brick, neighborhood tavern, northwest portland

I started with the cocktail “damson in distress” with averall plumb gin, rhubarb, lemon, egg white, tea bitters.
the bent brick, place setting the bent brick, the cocktail damson in distress with averall plumb gin, rhubarb, lemon, egg white, tea bitters

We shared lots of starters, including popped beans, smoked salmon chips (accurately bringing to memory Thai shrimp chips), ken’s bread with whipped lardo topped with salt, and the country ham plate, including Johnston County, Fincheville, and Wigwam. All four of these are part of their happy hour menu (happy hour everyday 4-6pm and 9-10pm).
the bent brick, starter of popped beans, appetizer, tavern, drinking snacks the bent brick, starter of smoked salmon chips, appetizer, tavern, drinking snacks the bent brick, starter of ken's bread with whipped lardo topped with salt, appetizer, tavern, drinking snacks the bent brick, starters, appetizer, tavern, drinking snacks the bent brick, starter of the country ham plate, including johnston county, fincheville, wigwam, appetizer, tavern, drinking snacks the bent brick, starter of the country ham plate, including johnston county, fincheville, wigwam, appetizer, tavern, drinking snacks

Then, we were so lucky to be able to see cocktail magic as bartendress Michelle schooled us in making a cocktail called “on the veranda” with mint, strawberry, simple syrup, rhubarb cordial, sage liquor, white verjus, and gin. They were even kind enough to share their rhubarb cordial, as you can see below. Also, how freaking adorable is she?

On The Veranda Cocktail from the Bent Brick, Portland OR
On The Veranda Cocktail from the Bent Brick, Portland OR with mint, strawberry, simple syrup, rhubarb cordial, sage liquor, white verjus, and gin

  • 2 springs mint
  • 1 strawberry
  • 1/4 oz simple syrup
  • 1 ounce rhubarb cordial
    • 2 pounds of rhubarb cleaned and cut into one inch pieces
    • 1 cup of sugar
    • 1 liter of vodka
  • 1/2 ounce sage liquor
  • 1/2 ounce white verjus
  • 2 ounces gin
  • 1 dash angostura bitters

First, for the rhubarb cordial: combine the ingredients for the rhubarb cocktail and shake it all up good, then keep chilled for up to one month but shake daily. Are you kidding, this would not last a month.

For the On the Veranda cocktail itself, muddle the mint, strawberry and simple syrup together. Then pour in that 4 ounces of other ingredients (wow! 2 ounces gin!) and shake it all up! Double strain into a chilled glass and garnish with a mint sprig.

Then we returned to the table and after sipping a taste of that amazing On the Veranda Cocktail, we were treated to more delicious food. Someone at the Bent Brick clearly knows drinking food: duck fat jojos with ranch, TBB Hot Dog with house ketchup and mustard, were were easting two more winning options available on their happy hour menu. I was soooo happy that I got to try the duck fat jojos because I had been eyeing that ever since I first saw the menu when I got the invitation. I maybe had 3 of those jojos too. They were just so crispy but not oily on the outside, but soft potato wedge goodness on the inside. I didn’t even need the ranch dressing they came with.

In addition, whaaa! There was a Hamburger Dog (because Scott Dolich of Park Kitchen, after explaining how the hot dog migrated from Park Kitchen to here at the Bent Brick, admitted that he just didn’t want to ever do burgers. And thus… a burger dog!) with cheese, bent sauce, and relish. Scott told us how his grilled squid salad with Mendocino seaweed and potatoes come s from his East Coach beach memories merging with the irresistible umami of seaweed. Also unexpectedly adorable: tea sandwiches with tomato, cucumber, gin, and goat cheese.
duck fat jojos from the bent brick, portland, neighborhood tavern, drinking food TBB Hot Dog with house ketchup and mustard, portland, neighborhood tavern, drinking food the bent brick, Scott Dolich Hamburger Dog with cheese, bent sauce, and relish from the bent brick, portland, neighborhood tavern, drinking food grilled squid salad with Mendocino seaweed and potatoes from the bent brick, portland, neighborhood tavern, drinking food tea sandwiches with tomato, cucumber, gin, and goat cheeses from the bent brick, portland, neighborhood tavern, drinking food

My favorite dish though was the side of smashed chickpeas that had an earthy creaminess from the chickpeas but a light coolness yet something that brightened it from what turns out to be sour cream and Frank’s hot sauce. Meanwhile, the cocktail of the bearded lady with bourbon, strawberry shrub, hum, salt and pepper was loved by everyone at the table, and was the perfect finish to the meal for me.
side of smashed chickpeas from the bent brick, portland, neighborhood tavern, drinking food cocktail of the bearded lady with bourbon, strawberry shrub, hum, salt and pepper was loved by everyone at the table, the bent brick

Clearly, the Bent Brick is specializing in comfort bar food that does try to push tavern snacks beyond the regular American fare of burgers and nachos and salted nuts. This is a change from its original concept which seemed more a exploratory deconstruction viewpoint that tried to push it farther than Scott’s other restaurant Park Kitchen, but then meant customers weren’t always sure what they would be getting. It looks like they have retreated from that to items that are more comfortable and recognizably home-y but definitely have a slight edge on them to provide a little mystery and surprise to the familiar. The duck fat jojos, hamburger dog and the smashed chickpeas, and all their cocktail concoctions (other ones I lusted after included their housemade beet shrub soda or pomegranate soda with choice of vodka, gin, or whisky, or the “g and tea” cocktail with smalls gin, lavender syrup, white verjus and black tea, or the “barrel and branch” cocktail with spruce tip ice cube, gin, heather cordial, and white pepper) being examples of this where it just had a little more something something.

Thank you to Urbanspoon, the Bent Brick, and Little Green Pickle. And, check out other fellow bloggers (soooo cool to all be taking photos together and gushing about deliciousness past, present, future!!) from the event:

Disclosure: This meal was complimentary, but they did not require that I write this review nor did they request it.  The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.

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Pasta at Rick Gencarelli’s Grassa

July 31, 2013 by 11 Comments

Grassa offers another option in the now super delicious West End area of Southwest 12th and Washington, right next to Lardo (both by Rick Gencarelli, and who I’ve been visiting monthly for their chefwich collaboration for charity) and Racion, and also just across the street from Ruby Jewel and Cheryl’s on 12th, also a block from Jake’s Famous Crawfish, Tasty n Alder and Gruner and if you just walk a block more, Petunia’s Pies & Pastries and Saint Cupcake Galore. You can go to Ringler’s Annex for a whiskey, rum, or bourbon flight besides the usual McMenamins beers, but I’m keeping my eye out also on the in progress Multnomah Whiskey Library. This 3 block radius is kicking!

When I heard Rick was opening up a place devoted to pasta, it was at the top of my must try list, and I was happy I was finally able to go this past weekend. As soon as you walk in the glass door etched with their signature eagle, you are at an ordering counter.

A chalkboard that extends up to the high modern workshop loft ceilings with the menu. We decided to go with food only this time, since I had dragged F over here (well, I did give him 3 multiple choice options I had filtered down, so he did get to pick at the end) after an Oakshire Barrel Aged Beer seminar at the Upper Lip (you can read great coverage of that event from a post by fellow blogger Kris at Beer Musings from Portland).

Rick Gencarelli's Grassa menu, Portland PDX Rick Gencarelli's Grassa menu, Portland PDX

After ordering, you are given a number and seat yourself in the airy space that makes it seem like you are sitting in an extension of their kitchen prep area, or in a cooking class, a combination of industrial modernity and functionality. Look at those extension cords from the ceiling over those prime seats looking into the kitchen and right in front of the pasta machines!

I don’t know how I could resist the temptation of not picking a bite out of those trays of pasta to the right either. Recipes were jotted on a chalkboard – I will try to ignore the amount of butter in the garlic bread I am about to eat.

Rick Gencarelli's Grassa interior Rick Gencarelli's Grassa interior Rick Gencarelli's Grassa interior Recipes jotted on a board- I will try to ignore the amount of butter in the garlic bread I am about to eat- at Rick Gencarelli's Grassa interior

I started out with the garlic bread.

Grassa, garlic bread, from Rick Gencarelli

I went with the pasta dish of Radiatore with tomato braised chicken, crisp skin, ricotta, basil. I loved the play on textures with the shapes of the radiatore and savory braised chicken and saved my last bite to be one of those bits of crisp skin.

Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli

Vegetarian F had the Bucatini wtih hazelnut pesto, zucchini, mozzarella crema and I was jealous. I love pesto. The pasta was toothy and the hazelnuts gave it some crunch while the mozzarella was the embrace of liquid love on top.
Bucatini wtih hazelnut pesto, zucchini, mozzarella crema, from Grassa by Rick Gencarelli Bucatini wtih hazelnut pesto, zucchini, mozzarella crema, from Grassa by Rick Gencarelli

And yes, in case you were wondering, Grassa translated means “fat” in Italian, so he’s still celebrating it, and I’m right there with him!

Bucatini wtih hazelnut pesto, zucchini, mozzarella crema and Radiatore with tomato braised chicken, crisp skin, ricotta, basil, from Grassa by Rick Gencarelli

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Brunch at Accanto and Wrinkle Crinkle Crumple Cress

July 22, 2013 by 3 Comments

Last time I was at Accanto was for dinner in June, but something caught my eye on their starters menu that had me returning back a few weeks later. So, we made reservations on OpenTable – yes! You can make reservations here instead of just waiting in line like so many other brunch spots in Portland- for a Sunday brunch. So, 10am Accanto Sunday Brunch- soon this place would be filled up. Look what a small kitchen they have to produce that menu!

Accanto PDX Accanto PDX

That starter that kept lingering in my mind until I just had to have it and returned? Burrata with strawberries, favas, wrinkle crinkle crumple cress. What? Wrinkle Crinkle Crumple Cress. Yes, it’s real. First, here’s a look:

Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress

At first glance, it has the texture and appearance of parsley. However, it has a mustard-like spiciness just like it’s cousin, watercress, but slightly more intense piquancy that is closer but not quite like peppery peppy arugula. Apparently the fact that its leaves are so rumpled looking lead to its name. And what a name right? I appreciated being able to calm the forkfuls of the wrinkle crinkle crumple cress with the tart sweetness of the burst as you bite into strawberries and the creamy freshness of the burrata, and little bits of earthy mealiness from the texture of the fava beans as you chew.

Accanto PDX, Burrata with strawberries, favas, wrinkle crinkle crumple cress

That dish alone wasn’t enough, so we filled out the check with orders of the Creamy polenta with garlicky braised greens, poached eggs and chili oil but minus the poached egg, a side of crispy potatoes, and Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast, and coffees of course.

The polenta was creamy but the addition of the braised greens gave it some crunch while the chili oil tickled the tongue- if a poached egg as original to the menu had been kept that probably would have added some great additional texture and richness to the creamy polenta with the play of two different viscosity (polenta vs yolk).

Accanto PDX, Creamy polenta with garlicky braised greens, poached eggs and chili oil Accanto PDX, Creamy polenta with garlicky braised greens, poached eggs and chili oil

Similarly, the crispy potatoes lived up to the promise in their name as well, and I walked very slowly pass the big pan of roasted crispy potatoes that I saw in the kitchen, eying all that golden goodness. Finally, the scent of the Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast was wonderful even before the waitress placed it on the table I could smell its approach, and I appreciated how it was a thin layer of egg that encased the omelet rather then the all too often super thick wrapper you see at brunch that fills you with egg rather then the precious tasty cargo inside.
Accanto PDX, crispy potatoes Accanto PDX, Asparagus and Truffle Omelet with truffled mashed potato, asparagus, spring onion and pecorino tartufo in a French style omelet with arugula salad and toast

The service was pleasant and unobtrusive, and she make sure to keep our coffees warm- we had to stop her on the 4th refill or I would be shaking from the caffeine as we had to drive. So unfortunately no brunch cocktail was sampled, though there were many options that sounded tempting. That will just have to be another trip. Unlike at locations where people are lining up and staring as they hungrily await their turn at brunch, here the atmosphere was relaxing and cheerful, so that even though it was busy it also felt like we had our personal space for our conversations as we kick-started our morning. It feels like the neighborhood spot you want to go to every morning if you could, one you could linger over your coffee and laugh freely, that is local but also sophisticated.

Also, go ahead and say it. Wrinkle Crinkle Crumple Cress. Wrinkle Crinkle Crumple Cress. You’re welcome.

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Eating Alone at a Restaurant

July 12, 2013 by 7 Comments

Do you ever feel weird eating alone in a restaurant? Or doing to a food festival event alone? I don’t.

I never think twice about anyone else I see eating alone- it doesn’t seem awkward or lonely to me. The only time it ever seems out of the ordinary is when the hostess at a restaurant asks me how many and after I reply, they say “Oh, Just one?” which dampens my “Yep” only for a moment as I realize not everyone is as comfortable with this and it may not be as common. I did a Google Search and it came up so many times with guides and advice on dining alone. What? It never even occurred to me that some people are intimidated or actively avoid it, or need tips on things to do while eating alone.

I have no problem with dining on my own- before I had smartphones (as I have been eating alone here or there ever since college), I would have a book I might read. Now, I might be reading RSS feeds or the news on my phone. Of course, both of these usually only work until the food appears. So most often I am people watching- curious about other diners, or I watch the restaurant work, and contemplate what today, right now, must be like from their perspective. And usually I get lost in my own thoughts.

Sometimes I sit at the bar. The bar might have a TV, but most of the time, the TV is just a front though- I might only be watching until something on the screen sparks a thought, and then I follow that thought down the rabbit hole. Sometimes, I am at the bar because it is a really trendy restaurant but getting a seat for one at the bar where I still have access to the menu is a great sneaky way to get in without the wait. Sometimes, I am actually sitting at the bar because I want to eavesdrop which might be harder to do depending on the restaurant seating arrangements. See above paragraph about taking in other perspectives.

At a food festival, attending alone means I can go at the perfect pace for me, in the order I want. And if I want to just take 2 bites and then put the rest in a ziploc bag in my purse and move on, I can and be less self conscious about the fact I have a purse full of accumulated food. Though, I guess I just announced I do this to the internets…

But many times, I will make a reservation on OpenTable- yes, for one. And I will sit at that table in the restaurant by myself and enjoy it. I won’t rush either- in fact I will often enjoy and savor my food more because I am not multi-tasking with conversation.

In fact I sometimes treasure being able to eat alone at a restaurant because it means I can be as greedy as I want. 

I might order the most expensive dish, or a dinner of all appetizers and sides, or 3 dishes that all have cheese since I love cheese and no one can stop me! I don’t have to share and can pick and eat all the crunchy bits off the dish before they go into the take home box(es) and get soggy. I don’ t have to worry if there is a vegetarian option for F. I don’t have to coordinate schedules of anyone to try the place. I don’t have to be social- I can just enjoy the food and my own thoughts, I can think over my workday or other internal matters I just need to work through mentally and not get distracted. 

So on the last night in San Diego when F just wanted to relax and watch TV in the room, I didn’t hesitate to go on my own to LOUNGEsix, the rooftop outdoor lounge overlooking the Gas Lamp quarter on the Solamar Terrace. I decided to sit at the bar. Part of the area was partitioned off for a wedding (where you see the tents), and there were also a few scattered drinkers/diners around in the darkness of that evening. Some of the other guests seemed to be there for work, although I did overhear a group of 4 people (half male, half female) come up and the guys then ask the bartender for whatever shot of liquid panty removers he could concoct. Two women also came up to the bar and introduced two guys that happened to already be sitting there a shot with chaser as an opener to conversation. I don’t think the shot buyers in both these cases were in San Diego for work. Probably.

LOUNGESix, Solamar Terrace, San Diego Gas Lamp district, outdoor dining, rooftop dining

As for myself, I had the Chili Mango Margarita with chili infused Cuervo Tradicional Silver Tequila, Cointreau, mango syrup, and house sour mix, which came in a generous size. And then there was the Raw Vegetable Salad with Burrata, summer squash, squash blossoms, carrots, cucumber, croutons. This was one of the most prettiest salads I have ever seen. And seriously, I love burrata, and the fact there was a good amount of it, but moreso I loved the freshness of everything that was on this plate and play of textures.

Chili Mango Margarita with chili infused Cuervo Tradicional Silver Tequila, Cointreau, mango syrup, and house sour mix at LOUNGESix, Solamar Terrace, San Diego Gas Lamp district, outdoor dining, rooftop dining Raw Vegetable Salad with Burrata, summer squash, squash blossoms, carrots, cucumber, croutons at LOUNGESix, Solamar Terrace, San Diego Gas Lamp district, outdoor dining, rooftop dining

I also ordered a cheese plate, which was full of greatness, but is not pictured. That’s because even I have a ceiling when it comes to dining alone. The wedding party had been playing romantic Spanish guitar music for a while during their dinner service, and then had just transitioned to the first dance of the bride and groom, and then the dances with the parents and bridal party. Meanwhile on TV was being shown a montage of various men and women in the military who had served now surprising their loved ones with their return home. With the music playing around me, and then looking at the tears of joy and loving embraces of relief of the wives, children, and pets made me a little teary eyed as well, and I decided I could just take that cheese plate to go and watch some TV (apparently, Treehouse Masters, where they brought Ireland to California) with F snuggled back at our hotel room. I mean, I’m only human.

And also I rocked the rest of that cheese plate for breakfast, blue cheese in the morning, yeah!

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Manhattan Beach Post

July 8, 2013 by 3 Comments

The last week of June, I spent in LA and San Diego. One of the best restaurant experiences I had during that trip was at Manhattan Beach Post. The day was beautiful, with lots of sunshine streaming down upon us and a slight ocean breeze as we arrived at Manhattan Beach. After our dinner of lots of small plates and some cocktails, we had a walk to aid our digestion along Manhattan Beach Pier.

The restaurant, also known as M.B. Post,  was just opening for its dinner service as we arrived, with the front windowed walls thrown open to take in the summer weather, and the wood with modern metal frames throughout the restaurant gave off a beachy chic while touches of nostalgia were brought in with multiple post boxes and the menu delivered in an envelope like a mail package.

Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles  Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles

We started out with their infamous bacon cheddar buttermilk biscuits with maple butter. They are worth the hype, warm, gooey with cheese inside and speckled with bits of delicious salty bacon and everything was gone from when we each picked ours up just a few minutes either. The maple butter was not needed. If we had not already ordered a third of the menu I might have been tempted for another round.
bacon cheddar buttermilk biscuits with maple butter, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles bacon cheddar buttermilk biscuits with maple butter, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles bacon cheddar buttermilk biscuits with maple butter, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles

Now let me pause to discuss some of the handcrafted cocktails. The impressive looking Mo-Pho-Jito, a mojito with starr, kaffir lime, mint, ginger, and coriander honey and a name that makes you roll your eyes but also crack a smile as you order it. The Manhattan Avenue, a manhattan with templeton rye, vanilla, caramel, and bacon dust. You read right, Bacon Dust.

Then, there was the hint of apple pie but not too sweet with cocktail named The Fall of Man, penicillin with compass box ‘oak cross’, apple, maple, cinnamon. And, the Hearts of Darkness, matador with hacienda de chihuahua, pineapple, basil, clove, smoke, oh so much smokiness. Also, finally, the cocktail called Avila’s Heir, a clean citrusy palate cleansing margarita with corralejo reposado, serrano, mandarin, yuzu.
Mo-Pho-Jito, a mojito with starr, kaffir lime, mint, ginger, and coriander honeyManhattan Beach Post restaurant, Manhattan Beach, Los Angeles The Manhattan Avenue, a manhattan with templeton rye, vanilla, caramel, and bacon dust. You read right, Bacon Dust. Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles cocktail named The Fall of Man, penicillin with compass box oak cross, apple, maple, cinnamon, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles cocktail named Hearts of Darkness, matador with hacienda de chihuahua, pineapple, basil, clove, smoke, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles cocktail named Avila's Heir, a margarita with corralejo reposado, serrano, mandarin, yuzu, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles

Now back to the food, to our meal of the small plates between the four of us. The ones we loved the most were:

  • Raviolo- it was a seasonal special of egg yolk raviolo with herb ricotta, snap peas, baby artichokes, red onion jam, and lardo. We attempted to share (each plate had a single supersize ravioli aka raviolo we split in half) and we carefully spooned the broken yolk as we cut the raviolo as to not lose it on the plate. This was the most delicate dish of the evening, and I relished it because of this.
  • Roasted brussels sprouts with emmental, hazelnuts, sage, which prompted an amusing discussion at our table on the difference between “roasted/browned” and “slightly burned”. Of course the key is charred kind of caramelization, which these sprouts had plenty of
  • Blistering Blue Lake Green Beans with thai basil, chili sauce, and crispy pork was a bright dish of fresh flavors that had no surviving green beans left
  • BBQ Moroccan Lamb Belly with harissa caramelized onions, Japanese eggplant was essentially a love note to sticky caramelization
  • White Oak Grilled Skirt Steak with grilled broccolini and red chimichurri- as you can see, it comes as a layered dish of broccolini, skirt steak, broccolini, skirt steak, one of the best stacks ever!

Raviolo- it was a seasonal special of egg yolk raviolo with herb ricotta, snap peas, baby artichokes, red onion jam, and lardo, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Roasted brussels sprouts with emmental, hazelnuts, sage, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Blistering Blue Lake Green Beans with thai basil, chili sauce, and crispy pork, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles BBQ Moroccan Lamb Belly with harissa caramelized onions, Japanese eggplant, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles White Oak Grilled Skirt Steak with grilled broccolini and red chimichurri, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles White Oak Grilled Skirt Steak with grilled broccolini and red chimichurri, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles

The tasty, but not quite as oh wow reactions as the above dishes, were:

  • Fleur De Sel Pretzel, with “David’s nuclear horseradish mustard” I think oversold us with the name of the mustard but was decent
  • A charcuterie plate- the only negative surprise of the evening as we asked for them to put together a charcuterie plate for us to share rather than picking and ordering some of the individual 5 meats in their cured meats section, and then when we got the check we saw their interpretation of this request was to put all 5 of the meats at full price/full portions, plus a $2 mustard order they put on the board, totalling that charcuterie plate at a cost of $63! Surprise!
    Anyway, the cured meats included La Quercia Spec, an applewood smoked americano prosciutto raised by Heritage Acres; Picante Salami, by Cristiano Creminielli from Utah; La Quercia ‘Tamworth’ Prosciutto and also      La Quercia ‘Acorn Edition’ Coppa, both raised by Russ Kremer from Czarks, Missouri; and Cabacero de Iberico de Bellota Puro from Extremadora, Spain. The $2 mustard selection included pink pepercorn, stout, and redwine mustards.
  • Grilled Yellowtail with smashed cauliflower, crispy onions, romesco sauce was a great steaky cut but without the romesco sauce to help it, seemed to me a underseasoned and a bit dry on the outside as if it didn’t spend enough time in a flavored olive oil marinade before hitting the flames 
  • Broccoflower with lemon, caper, chili flake, parmesan was a great idea for a dish, but based on how hard the florets were seemed like they could have used a few more minutes to soften them up just a smidge more

Fleur De Sel Pretzel, with horseradish mustard, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Charcuterie Plate, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles. The cured meats included La Quercia Spec, an applewood smoked americano prosciutto raised by Heritage Acres; Picante Salami, by Cristiano Creminielli from Utah; La Quercia 'Tamworth' Prosciutto and also La Quercia 'Acorn Edition' Coppa, both raised by Russ Kremer from Czarks, Missouri; and Cabacero de Iberico de Bellota Puro from Extremadora, Spain. The mustard selection included pink pepercorn, stout, and redwine mustards Grilled Yellowtail, smashed cauliflower, crispy onions, romesco sauce, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles Broccoflower with lemon, caper, chili flake, parmesan, Manhattan Beach Post restaurant, Manhattan Beach, Los Angeles

Despite my notes on the second string dishes, they were still tasty, it was just a matter that we were not polishing it completely off because they were so amazing, unlike the the first string dishes I mentioned.

Looking at the beauty of the food above, it’s no wonder that when I tried to make reservations even a week before, the only two openings for our party were at 5:30 or at 8:30 even on a Tuesday evening. We got there when it first opened for dinner service, and this place quickly got busy, the tables all filling up and every chair occupied. My dining companions had a good time along with I grooving to the good background of fun rock music, the staff was smooth in providing recommendations and checking on us to keep us happy with beverages. Great food, great drinks, great atmosphere, great service, this place has it all together.

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