The Little Door Santa Monica

The Little Door in Santa Monica is the perfect spot for date night, very romantic setting! Love the scallops, foie gras, risotto, fine wine & great cocktails! Already been back for more!

http://thelittledoorsm.com/

Menu the first time at The Little Door:

Winter Apple Bourbon Bellini
Wild Arugula, Pink Lady Apple, Dried Cranberries & Gorgonzola Cheese, Walnut Vinaigrette and Candied Walnuts

Baby Kale, Shaved Brussel Sprouts, Crispy Pancetta & Parmigiano Reggiano Cheese, Aged Balsamic Vinegar and Extra Virgin Olive Oil
Pomegranate Margarita

Seared Foie Gras, Baguette French Toast, Pomegranate and Ginger Coulis, Toasted Walnuts, Chervil Salad
Sauternes

Grilled marinated Octopus with Espelette Pepper, Roasted Garlic & Greek Oregano, Green Lentils,Shaved Fennel and Warm Saffron Fingerling Potato Salad

Spicy Ahi Tuna Tartare with a Shaved Fennel Salad, Brioche Toast and Green Olive Tapenade
Sancerre

Sesame Seared Day Boat Scallops, Red Beet and Horseradish Sauce, Braised Leeks, Carrot Flan and Sugar Snap Peas

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken & Merguez Sausage, Harissa and Onion Confit
Halter Ranch Syrah

Grilled Mediterranean Wild Sea Bass, Saffron Espelette Sauce,Torro Risotto with Sundried Tomatoes, Roasted Brussel Sprouts and Baby Carrots

Farro Risotto with Porcini Mushrooms and Gorgonzola Cheese, English Peas, Baby Carrots and Toasted Walnuts
Chauteauneuf Du Pape

Tarte Tatin Chocolate Molten Cake

Coconut Cheesecake House-made Pear Brandy Sparkling Peach Infused Italian Moscato

Second go around menu:

Cocktails
Cucumber Martini: Aviation Gin, Cucumber, Fresh Mint

Old Boy: Verbena Infused Beluga Vodka, Stewed Raspberries, Strawberries, and Lingonberries, and Fresh Lemon

Seasonal Rhubarb: Vodka, Organic Rhubarb, Fresh Lemon

4 Pepper Smoke: El Silencio Mezcal, Organic Smoked Spicy Peppers, Agave, Gran Classico Bitters, Smoked Salt Rim

Pomegranate Margarita: Schaner Farms freshly squeezed organic Pomegranate Juice, Dos Armadillos Blanco Tequila, Cointreau, Fresh Lime

Michael, the Bar Manager, has a close relationship with Chef T. Nicholas Peter and he sources ingredients from Farmers’ Markets to craft his cocktails in a way that compliments the menu.

Menu Items
Mezze: assorted Mediterranean appetizers, served with homemade pita, flatbread, kibbeh, falafel, and spanakopita

Foie Gras “Torchon”: Harry’s Berries Strawberries and Aged Balsamic Reduction, Toasted Hazelnuts and Black Truffle Brioche Toast

Tuna Tartar: Spicy Ahi Tuna Tartar with Shaved Fennel Salad, Green Olive Tapenade, and Brioche Toast

Grilled Spanish Octopus: Marinated Baby Artichokes, Kalamata Olives and Oregano Smoked Garlic and red Wine Vinaigrette, Grilled Fresh Torpedo Onions

Pistachio Crusted Sea Scallops: Blood Orange and Ginger Sauce, Carrot Flan, and Sugar Snap Peas

Black Truffle Farro Risotto: Local spring vegetables (Baby carrots, marinated artichokes, snap peas, asparagus, broccolini), porcini mushrooms, and aged balsamic reduction

Beignets and Lemon Tart platter

 

Pane e Vino

Pane e Vino is making a comeback!

I was a regular at Pane e Vino for 15 years. The owner, Rod Dyer became part of my family! I was so sad the day it closed, as were alot of other people. It was the kind of place that you felt like Norm from Cheers.

The Pane e Vino pop up dinner was quite the reunion! I am happy to announce it is coming back to the old Hatfield’s space on Melrose, near Highland very soon. Stay tuned!

Chef Victor’s menu included some of the signature dishes, as well as some new dishes!!! So delicious!

APPETIZERS:
Gamberetti Santa Margarita (My favorite signature dish)
secret recipe is from Italy, with polenta

Tortino di Risotto al Funghi
Mushroom risotto cake with wild mushrooms and baby greens

PASTA:
Fusili all Melanzane Scarmoza
Marinara, eggplant, and scarmoza cheese

Risotto Con Gamberetti
Creamy arborio risotto, shrimp, cherry tomatoes & lemon zest

ENTREE:
Sea Bass alla Putanesca
Flaky Sea Bass, kalamata olives, capers, tomatoes, basil, shallots and garlic served with herb roasted potatoes

Bistecca alla Fiorentina
Rib eye medallion marinated in herbs, served with sauteed spinach and herbs roasted potatoes

Petto di Pollo al Rosmarino
Chicken breast marinated in rosemary, chili flakes, garlic and lemon zest, served with roasted vegetables and chicken Au jus

DOLCE:
Panna Cotta Vaniglia
Served with raspberry sauce and seasonal berries

ACABAR Restaurant / Lounge / Bar

Dinner at Acabar Restaurant/Lounge/Bar

Chef Kevin Luzande outdid himself! This was a night to remember and I have already been back for more.

If you’re in LA or are visiting this is definitely a place you want to stop in for the Triple D….dinner, drinks and dancing!!!

Discovered my new favorite wine, Sauvignon Blanc, Menetou-Salon, Domaine Gilbert, Loire 2011.

The Tasting Menu included:

OYSTERS SHIGOKU served with an assortment of mignonette + sauces

UNI with cucumbers and kanpachi

DUCK DUO SALADE / cured duck breast / crispy duck rillette / charred chicory / orange marmalade / verjus

CRISPY SHRIMP TOAST / rock shrimp / s.s.u quail egg / thai basil / fish sauce

CHARRED OCTOPUS / longaniza sausage / white beans / piquillo peppers / valencia oranges

CRISPY PORK BELLY CUBES / caramelized apples / white grits / braised kale / dirty sauce

SKEWERED SPICY PRAWNS / harissa / dates / labneh yogurt / pistachio

FRIED BUNS / braised lamb / sriracha aioli / pear chutney / cotija cheese

NEW ZEALAND SNAPPER / vermouth poached / truffled potato + leeks / purple chips

WHOLE CRISPY SEA BASS / choy sum / tendrils / peanuts / sichuan peppercorn sauce

DESSERT:

STRAWBERRIES ‘N’ MILK
macerated strawberry / crunchy milk / chamomile granita / strawberry gusher

BANANA CREAM PIE
banana custard / spiced plantain / wafer / sponge cake

And to end this perfect evening we danced the night away in the lounge! When we went back to Acabar the second time around we got to see Gypsy All Stars perform!

http://acabar-la.com/

Eddie Delena is the General Manager

Happy Hour is Tues. – Fri. 6-8pm
#ShareHappy

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Fig and Olive – Melrose Place

Having a 7 course dinner at Fig and Olive – Melrose Place with my fellow Tastemade friends!

http://www.figandolive.com/

CROSTINI
Bresaola, Gorgonzola Dolce, Almond
Prosciutto, Ricotta, Fig, Olive, Walnut
Cured Salmon, Radish, Cucumber Yogurt, Dill
Crab, Heirloom Tomato, Avocado, Apple Aioli
Octopus, Cherry Tomato, Heirloom Carrot Purée
Shrimp, Avocado, Cilantro, Tomato
Burrata, Tomato, Herbs, Balsamic
Goat Cheese, Caramelized Onion, Chive
Manchego, Fig, Marcona Almond
Mushroom, Artichoke, Scallion, Parmesan
Cucumber, Shallot, Yogurt

CRAB & HEIRLOOM TOMATO
Jumbo lump crab, heirloom cherry tomato, garlic, cilantro, shallot, harissa, avocado basil tapenade – Picholine Olive Oil

SEA SCALLOPS
seasoned with orange spice, carrot olive oil tapenade, orange segment, citrus dressing – Picual Olive Oil

ROSEMARY LAMB CHOPS
Grilled, smoked à la minute with a bouquet of Herbs de Provence, goat cheese & chive gnocchi,roasted honey, thyme eggplant – Rosemary Garlic Olive Oil

WHITE SEA BASS PAPILLOTE
Steamed white sea bass filet in papillote, zucchini, eggplant, fennel, tomato, thyme, scallion, saffron, served with choice of one side dish – Arbequina Olive Oil

DESSERT “CROSTINI”
Harry’s Berries farm strawberry, mascarpone
balsamic, shortbread with micro-basil

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