My favorite place to go when I’m back home! Plateia in Greek means Town Square.
To learn more about the restaurant, food and background of Plateia check out their website http://www.plateiachicago.com/
Steve Infane (my fellow Chicagoan)
Sous Vide Bison Tenderloin done 2 ways (Spicy & Sweet), Celery root puree, flash fried green beans finished with crispy shallots
maple glazed scallops with a red pepper chutney
. Boar rib ragu over hand made pappardelli finished with Italian parsley and shaved parmesan
Grilled romaine salad with home made candied walnuts (with cayenne), blue cheese, tomato, and a balsamic vinaigrette
Crostini with roasted garlic, caramelized onion roma tomato and guanciale
Garden Salad
Homemade Miso Soup
Savory French toast made with homemade Italian herb bread and cayenne egg wash, with fresh bananas and blueberries
Chicken and waffles
Chicken Devan with broccoli, cheddar cheese and scallions
maple glazed scallops
hand made mascarpone and goat cheese filled ravioli served with a brown butter, sage, pistachio sauce
creamy marinara over spaghetti squash
sous vide miso glazed halibut over crispy rice in a Thai basil yellow curry broth
same halibut before the broth was added
Ahi, and Marlan Sashimi with a fish sauce, soy dressing, finished with red habanero, row, and micro greens
sous vide dry aged ribeye
single bite meyer lemon meringue pie with mascarpone ice cream
strawberry and blue berry with mango puree and chocolate sauce
hand made ravioli
open faced quail egg sandwich with parmesan crisp
shrimp hot pot with crispy rice
Pizza time! Coming from Chicago I have high expectations when it comes to pizza. I finally found a pizza joint that is worth going back to again and again. I come to find out the owner/chef is from Chicago…..of course he is!!! Chris makes pizza the way it should be done! It’s the best pizza in town!
Our favorite pizza to order is 16 inch topped with hot cherry peppers, green peppers and San Marzano tomatoes.
Slicetruck is also known for their grandma pizza and you can get pizza by the slice.
What are you waiting for??? Go get ya some now!
http://www.slicetruck.com
2012 Sawtelle Blvd.
Los Angeles, CA 90025
(310) 444-9550
You can also find me on the following sites….
https://twitter.com/patriciakara
https://www.facebook.com/patriciakara
https://www.facebook.com/PatriciaKaraDishWithTrish
http://instagram.com/patriciakara
Dinner at Mastro’s Ocean Club in Malibu on Pacific Coast Highway.
Baked lobster Roll wrapped in soy paper, Shrimp Cocktail, Brussel Sprouts, Twin Lobster Tails, Petite Filet, J Lohr Red WIne.
I usually don’t have room for dessert, but i couldn’t resist their signature dish warm butter cake!
Locations in Malibu, Beverly Hills, Thousand Oaks, Costa Mesa, Newport Beach, Palm Desert, Las Vegas, Chicago and Scottsdale.
http://www.mastrosrestaurants.com/
You can also find me on the following sites….
https://twitter.com/patriciakara
https://www.facebook.com/patriciakara
https://www.facebook.com/PatriciaKaraDishWithTrish
http://instagram.com/patriciakara
TIME TO EAT!!!!
Team Trish on the Red carpet for LA Food & Wine Fest 2014
ZARATE RESTAURANT: Chef Ricardo Zarate – Yellowtail Tiradito
PLAN CHECK KITCHEN + BAR : Chef Ernesto Uchimura – Crab Cocktail Roll Up, Bloody Mary Leather, Crab Salad, Pickled Asparagus, Bacon Powder, Flowering Herbs
THE POLO LOUNGE AT BEVERLY HILLS HOTEL: Chef Kaleo Adams – Corn Tortellini, Jidori Crackling, Chanterelle Mushrooms & Parmesan
MR. CHOW in BEVERLY HILLS: Chef Eddie Wong – Five Spice Tofu Salad, Mini Squab with lettuce
LITTLE SISTER in Manhattan Beach: Chef Vuong – Indonesian Shrimp Sate, Cashew Curry, Fried Shallot, Sambal
PAKPAO THAI: Chef Jet Tila – Five Spiced Pork Belly Taco
STK Los Angeles: Chef Robert Liberato – Locations in New York, Los Angeles, Miami, Las Vegas, Atlanta, London, Washington D.C,
SQIRL in Los Angeles: Chef Jessica Koslow – Zucchini Socca Blini with California Caviar
GREENSPAN’S GRILLED CHEESE: Chef Eric Greenspan – “The Med” Grilled cheese with roasted red peppers and tomato soup dip
FIG in Santa Monica: Chef Ray Garcia – Duck Chile Verde
WATERGRILL in Santa Monica: Chef Damon Gordon – Salmon Sashimi
VALENTINO in Santa Monica: Chef Nico Chessa – Baked Ricotta Salad, Citrus Balsamic dressing, white asparagus spinach
LA VECCHIA CUCINA in Santa Monica: Chef Mark Mollica – Guancia Di Vitello Con Polenta E Tartufo Nero – Braised Veal Cheeks & Creamy Black Truffle Polenta
Nick & Stef’s Steakhouse: Chef Megan Logan – Charred Octopus, Smoked Potato, Olive Piquillo Peppers & Relish
BESTIA: Chef’s Ori Menashe & Genevieve Gergis
Chef Miriko Padermo: Oliverio@Avalon Hotel, Livella@L’Ermitage in beverly Hills – Cavatelli with Black Summer Truffle
Chef Masaharu Morimoto – Cheicken Dumplings
Chef Graham Elliott in Chicago
Chef Graham Elliott from Chicago
HAMASAKU: Chef’s Wonny Lee & Yoya Takahashi – Tori Cheese Kushiage Osaka Style Sauce
HAMASAKU: Chef’s Wommy Lee & Yoya Takahashi – Summer Truffle duck “tsukune” Meatballs Teriyaki Glaze
FICKLE: Chef James Ta – Cambodian Beef Heart Tartar with Butter Cracker, garnished with Micro Basil, Daikon Sprouts and Crispy Shallot
THE SLANTED DOOR GROUP in San Francisco: Chef Charles Phan – Shrimp & Chive Cake
SOTTO: Chef Steve Samson – Warm Suckling Pig Salad, Pickled Cherries, sweet onion, pistachios
BLUE C SUSHI in Hollywood: Chef Jeffrey Lunak – Pork Belly, Octopus, calamari, Big eye Tuna, Fish Sauce & Puffed Rice
PHORAGE: Chef Perry Cheung – Crispy Dungeness Crab & Shrimp Ball, Cilantro Emulsion & XO Chili oil
PAKPAO THAI: Chef Jet Tila
HERRINGBONE: Chef Brian Malarkey – Tuna Tartare
HERRINGBONE : Chef Brian Malarkey
Lexus Booth: Caprese Skewer with 100 sweet tomato, bocconcini, sweet basil, balsamic syrup and a sprinkle of sea salt
Lexus booth: English cheddar and pork belly grilled cheese
Lexus Booth: Braised beef brisket, pickled pearl onion rings and jalapeno hollandaise on mini brioche
2012 Bernardus Sauvignon Blanc in Monterrey
Lexus Booth: Korean BBQ short rib tostada with kimchi slaw
FISHING WITH DYNAMITE in Manhattan Beach: Chef David Lefevre – Cold Poached Passmore Ranch Sturgeon, tiny beets, citrus, horseradish & dill
GORGE in Hollywood: Chef Elia Aboumrad – Chicken Liver Pate with Cornichons, Rabbit Rillette, House Pickled Baby, Trumpet, Royal Mushrooms
DRAGO: Chef Celestino Drago – Lobster Salad, crushed peas, pinenut soil
As a proud Greek girl from Chicago, I have always been very passionate about food! I grew up watching my family make all of our food from scratch and run restaurants and bakeries from the ground up. Everything from traditional cuisine to deep dish pizza and juicy burgers to high end sushi; food has been something that has always brought me together with my family and friends. I thoroughly enjoy the process of preparing a meal at home, taking in the ambiance of a fancy restaurant, or letting loose at a backyard barbeque. The experience that surrounds food is always what makes a meal the most memorable to me. My favorite thing to do is to try something new and then spread that to as many people as I can, as quickly as possible! This idea and finding those amazing places where a table of two can rapidly turn into a table of twenty is what helped inspire my passion project, “Dishwith Trish”, an entertainment piece that exposes all the food, culture and parts of life that people are missing for themselves. It gives me the ability to spread the joy that I experience to others and give people an opportunity to open themselves up, becomfortable, and see what life can really bring with it!
To learn more about me please visit my website http://www.PatriciaKara.com
And to subscribe to my YouTube channel https://www.youtube.com/user/ThePatriciaKara
In my hometown, Chicago, with one of the Deal or No Deal contestants, Tony Kolton. We went to 5 of his favorite restaurants in a row and ate….and ate….AND ate!!!! We had a competition to see if i could keep up. I am proud to say it was close!
Needless to say, i didn’t feel too good afterwards. Turns out i was allergic to almost everything I ate. Crazy, but it was all worth it!
The restaurants were Gino’s East, Portillo’s, Hackney’s, Phil Stefani’s and Gibson’s.
We ate Deep Dish Pizza stuffed with Spinach, Hot Dogs, cheesecake, burgers, pork chops, fries, asparagus, lobster, steak and more cake. If you have ever been to Gibson’s you know portions are HUGE. A slice of cake is the size of half of cake.
DISH WITH TRISH 
Written
on February 15, 2013