Sambar in Culver City

Sambar’s Indian cuisine is a great addition to Culver City! Chef/Owner Akasha Richmond has introduced traditional flavors and new twists to the menu!

Yes, it is the same owner as Akasha located a few doors away!

Open for lunch & dinner and Happy Hour 4-7pm

http://www.sambarcc.com/

We started outwith a tasting the following Cocktails….

Sacred Row
sloane’s gin, yogurt & apricot liquer, lemon, honey, egg white, saffron bitters, pistachio crumble (I am usually not a cocktail girl, but I really liked this drink. It enhanced the flavors of the dishes we had!)

The Maharaja
rye, kummel combier, carrot syrup, beet shrub, lemon juice

MalabarCoast
old monk rum, banana liqueur, pineapple, cocnut water, jaggery, lime, sambar bitters

Street Food & Snacks:
Sevpuri Chaat – teff puris, green mango, avocado, red onion, pomegranate-mint chutney, tamarind chutney, sev

Quinoa Pancake (uttapam) & Sambar 8 – red onion & tomato chutney, hempseed chutney, sesame gunpowder

Kati Rolls:
Pork Shoulder Vindaloo Kati – malabar hot sauce, mango chutney

Thali Rolls:
The Yogi – punjabi mama greens, zucchini kofta with cashew, tomato & saffron sauce

Triple 8 China Bar & Grill at LA Live

Triple 8 China Bar & Grill now open at LA Live!

Every dish was so tasty and had a nice little kick to it! Great location and space!

Some of the delish dishes we had……

Shrimp & Pork Steam Dumplings
Shrimp, Pork, Onion, Cilantro, Water Chestnuts

Pan Seared Ground Fish Stuffed Tofu
Light Soy Sauce & Onion

Hot & Sour Soup
Vegan, Tofu, Wood Ear & Bamboo SHoots

Spicy Garlic Jalapeno Chicken
Fresh garlic, Chili, & Jalapeno

Black Pepper Mignon Beef
Chunks of Beef, Lightly Fried, Stirred in Black Pepper Sauce

Braised Chilean Seabass
Scallion, Fresh Garlic, Ginger & Cilantro

Sauteed Kale with Garlic
Pickled Vegetables & Fresh Garlic

888 Signature Cocktail
Grey Goose La Poire, Lychee Puree, French Vanilla Syrup, Pinaeapple Juice & Fresh Lemon Juice

Premier Meat Company Tasting

Exclusive holiday tour & tasting at Premier Meat Company!

Chef Adam made various dishes with Premier Meat Co. products.
CUISINE:
Amuse Bouche
Wagyu Beef Tartare –
garlic / shallot / cilatro / quail yolk

Course 1
Lamb Ragout – red wine / mire poix / rosemary / pee wee potato

Course 2
Slow Roasted Chicken Breast – garlic / shallot / tarragon / thyme maple / chicken crackilin’

Course 3
Venison Wellington – blackberry duxelle / raspberry Mountain Dew / puff pastry

COCKTAILS:
Amuse Bouche: Champagne Glass
Prosecco / Averna / Pomegranate / Fall Spice /Angustoura

Course 1: Collins Class – Regular Ice
Cynar / Capano Antica / Fever Tree Club Soda / Orange Oil / Rosemary

Course 2: Rocks Glass – Large Rocks Ice
Bulleit Bourbon / Laphroaig Scotch / Lemon / Maple Honey / Tarragon / Lemon Oil

Course 3: Martini Glass – Served Chilled Up
Rittenhouse Rye / Barolo Chinato / Carpano Antica / Nocino / Orange Oil

Del Frisco’s Grille Santa Monica

Dinner at Del Frisco’s Grille Santa Monica
http://www.delfriscosgrille.com

My favorites:

New Zealand Sauvignon Blanc & the Malbec

Cocktails: VIP, Apartment 5C

Cheesesteak Eggrolls -Sweet & Spicy Chili Sauce, Honey Mustard

Ahi Tacos – Tuna Tartare, Avocado, Spicy Citrus Mayo

Kale & Brussel Sprouts (Add Chicken) Roasted Marcona Almonds, Dried Cranberries, Orange Segments, Shaved Manchego, Creole Mustard Vinaigrette

Filet Mignon 8oz

Nutella Bread Pudding – Coffee Ice Cream, Caramel Sauce

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