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/
Freds at Barneys New York Launches Sunset Menu March 1st
ON THE TABLE
Raw Vegan Cashew “Cheese” Dip
Tuna Tartare
Beef Sliders
Freds Pommes Frites
FARMERS MARKET PIZZA
Mushroom, zucchini, leeks, garlic local goat cheese
BUGSBY’s PIZZA
Black mission figs, onion and blue cheese
BA DA BING PIZZA
Tomato, mozzarella, crumbled Italian sausage, roasted red peppers
ROBIOLA WITH TRUFFLE OIL PIZZA (My favorite)
VEGAN SALAD
Mix of heirloom beans, garbanzos, black quinoa, and brunoise of carrot, celery, and onion, over wild arugula, radiccio, and endive, topped with chopped avocado and tossed with salsa verde vinaigrette
MINI CHOCOLATE CHURROS
ASSORTED GELATO
9570 Wilshire Blvd.
Beverly Hills, CA 90212
(310) 777-5877
Love the Cali-Style Brasserie! Enjoy dinner & French wines in the main dining area, bar or garden! (Location is the former Pane e Vino).
Open 7 days a week, Brunch Fri. – Sun.
http://www.Terrinela.com
8265 Beverly Blvd.
Los Angeles, CA 90048
We enjoyed their most popular dishes…
Brussel Sprouts Salad – Pedro Ximenez, Pecan, Braeburns,Dates, Pecorino
Octopus – Toasted Broccoli, Burrata, Sunflower Seeds, Salasa Calabrese
Agnolotti – Truffled Rice Filling, Hazelnuts, Hen Of the Wood Mushrooms,Parmesan
Herb Spaetzle – Wild Mushrooms,Scallions, Pecorino, Farm Egg
Bavette Steak 10 oz with Fries
White Wine – Sauvignon, Menetou-Salon 2012 , Jean Tellier
Red Wine – Syrah-Grenache, Corbières 2011, Chateau La Bastide
Red Wine – Cote de Bordeaux 2012, Duc des Nauves, Chateaux Le Puy
The Greek food here brings me back home! They’re known for their seafood! Cooked or raw its always prepared just right. Everything is!!!
We enjoyed the lunch menu…..
Raw-lavraki (Mediterranean bass) sashimi with olive oil
Tomato Salad-feta cheese, seasoned with Greek herbs & extra virgin olive oil
Grilled Octopus-sashimi quality Mediterranean octopus, charcoal-broiled.
Milos Special-Lightly fried zucchini, eggplant, tzatziki and kefalograviera cheese
Lavraki-grilled Mediterranean bass
Shrimp Saganaki-cous cous, tomato and feta
The Real Greek Yogurt
2010 Assyrtico-Sauvignon Blanc, Domaine Biblia Chora, Pangee
There are 5 locations in Las Vegas, Montreal, New York, Miami and Athens. There will be a sixth location in London as of Spring 2015.
STK LAS VEGAS in the COSMOPOLITAN HOTEL
Bonnie and I enjoying a wonderful dinner! Everything from the side dishes to the main entrees were flavorful and delicious, along with great music filling the air!
BEET SALAD- arugula – pistachio pesto – goat cheese
BEEF TARTARE * black truffle – sliced radish – soy caramel
SHELLFISH PLATTER – 2 oysters/ 2 pickled shrimp / alaskan king crab / 1/4 maine lobster
SEARED BIG EYE TUNA * wasabi potato – maitake – sweet miso jus
LOIN STRIP
Mac & Cheese, Spiced Maple Carrots, Haricot Vert Soy Glazed
Dessert – Sweet Potato Donut with Maple Glaze and Candied Pecans
I had been to STK Los Angeles and STK New York awhile back and remember it being really good. STK Las Vegas reminded me how good!!! Looks like I will be going back a lot more often.
It was great to meet the man behind it all. The ONE Group Executive Chef, Stephen Hopcraft at STK Las Vegas. He is also recognizable from Bravo TV’s “Top Chef” contestant and Food Network’s “Chefs vs. City”.
THANK YOU!!!
Ladies lunching…Lisa, Bonnie & Trish!
Albacore Tuna Salad
Spent the afternoon in the kitchen with Chef Chrstos from Nice ‘n Easy restaurant in Greece! He showed me how to make Aegean Inspired Calamari with Lentils & Farm To Table Green Salad.
http://www.niceneasy.gr/
RECIPES:
Aegean Inspired Calamari with Lentils
Ingredients:
Calamari, cut into rings (1 kg)
Lentils, boiled (300 g)
1 onion, chopped (medium size)
Extra Virgin Olive Oil (100 ml)
White Wine (100 ml)
Balsamic Vinegar (50 ml)
Salt
Pepper
Directions:
Sauté calamari in a hot frying pan, using 50 ml extra virgin olive oil for 2-3 minutes and drizzle with wine. Wait approx. 2 minutes until the fluids are absorbed and then remove the calamari from the pan. In a separate frying pan sauté the chopped onion with lentils, using 50 ml extra virgin olive oil, until onions are soft. Drizzle with balsamic vinegar and add salt and pepper. Serve the calamari on the lentils.
Farm To Table Green Salad
Ingredients:
Variety of Salad Greens (lettuce, iceberg, radicchio, endive, kale or greens of your choice, 500 g)
Cherry tomatoes (150 g)
Feta Cheese (200 g)
Pistachios (100 ml)
Pita bread (2 pieces, chopped)
Extra Virgin Olive Oil (100 ml)
Balsamic Vinegar (100 ml)
Directions:
Discard all bruised and discolored leaves. Rinse and dry all greens thoroughly to give it a crisp and fresh taste. Mix salad greens evenly then add all the ingredients and mix well. The secret to a perfectly tossed salad is simple: use your washed hands.
Family time at Sonoma Wine Garden! My nephew, Niko came for a visit. Spent the afternoon on the outdoor patio, enjoying delicious food while catching up.
Best lamb meatballs and pasta!
DISH WITH TRISH 
Written
on May 13, 2014