Spaghetti Squash

When eating solo I use 1 squash

You can use any sauce or make your own.  I use Ragu Homestyle Thick & Hearty Traditional or Meat sauce and add all kinds of spices.

While heating sauce I add Cayenne pepper, black pepper, garlic powder, Zesty seasoning. (I love it Spicy)

I mix in spinach and crumbled feta.

On occasion I’ll add chopped up zucchini in the sauce too.

Then pour sauce on squash and you’re ready to eat!!!

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

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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Dish with Trish at Ta-eem Grill

Lunch at Ta-eem Grill trying shawarma (chicken)for the first time!
Shawarma is a Levantine Arab or Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit.