b.o.s. (Los Angeles, CA) [2]

b.o.s.
424 E 2nd St
Los Angeles, CA 90012
Dining date: 9/13/14

15054857238 217b188829 z b.o.s. (Los Angeles, CA) [2]

A couple of weeks ago, b.o.s. announced it would close its doors on Sept. 27th. I was very disappointed to hear the news, but knew it wasn’t exactly packing the tables despite mostly positive reviews. Its nose-to-tail concept seemed like it could be a good fit in the area, but I’m not sure it ever caught on with the local crowd. Its closure just seems way too soon. I visited almost a year ago, soon after the restaurant opened, and enjoyed my meal there. I wanted to stop in at least one more time to see what’s changed.

15054726690 a5134e5d46 z b.o.s. (Los Angeles, CA) [2]

During my first visit, we dined at the omakase-only bar. On this subsequent one, we sat in the dining room and had the full a la carte menu to choose from. To me, the menu is just as interesting as before with a mix of “exotic” like tongue, heart, brain, and intestines but also some more typical beefy items like oxtails, short ribs, and a handful of steak options.

Continue reading

Pine & Crane (Los Angeles, CA)

Pine & Crane
1521 Griffith Park Blvd
Los Angeles, CA 90026
Dining date: 9/6/14

14976722360 feaa2b7261 z Pine & Crane (Los Angeles, CA)

Pine & Crane opened earlier this year, bringing Taiwanese food to the Silver Lake neighborhood. Asian food, particularly Chinese or Taiwanese, is always looked upon skeptically outside of the SGV, but Pine & Crane has opened to strong praise early on. The family’s background is in the food business; the Pine & Crane name is taken from a noodle factory they operated in China while all produce is sourced from a family farm near Bakersfield. Sounds like the right ingredients for a successful restaurant.

The restaurant has been very popular and can get pretty crowded in the evenings (evident in the picture below). Food is ordered at the register, you take a number, find a seat, and the food comes straight to your table. The menu is fairly focused, with a handful of small plates (dumplings, scallion pancakes, beef rolls), noodle dishes (both soupy and saucy), and rice dishes.

15163007702 661d0f1f64 z Pine & Crane (Los Angeles, CA)

Continue reading

Matsuhisa (Beverly Hills, CA)

Matsuhisa
129 N La Cienega Blvd
Beverly Hills, CA 90211
Dining date: 8/7/14

15066422326 e23b0387b1 z Matsuhisa (Beverly Hills, CA)

Nobu Matsuhisa’s massive empire currently stretches 5 continents with over 30 restaurants; he’s easily one of the most successful high-end chef/restaurateurs today. However, it all began here in 1987, where Matsuhisa would establish a name for himself and where he met some powerful partners that helped him expand the brand worldwide. Almost thirty years later, Matsuhisa is still going strong on La Cienega’s restaurant row.

I was first introduced to Matsuhisa’s food at the original Nobu in New York many years ago and loved it. I’d frequented his restaurants in LA when I first moved here (and Las Vegas too), but it’d been many years since this latest visit.

14902824287 9f7d38d0b9 z Matsuhisa (Beverly Hills, CA)

15066371246 7073f0fff1 z Matsuhisa (Beverly Hills, CA)

Continue reading

LA Food & Wine 2014: Live on Grand (Los Angeles, CA)

Live on Grand
Los Angeles Food & Wine Festival 2014
Grand Avenue between 1st and 2nd Street
Los Angeles, CA 90012
Dining date: 8/23/14

14841260458 d2fc7ffb59 z LA Food & Wine 2014: Live on Grand (Los Angeles, CA)

This past weekend marked the fourth annual LA Food & Wine Festival; this year, it spanned almost 30 individual events over four days. Some of the standbys I’ve attended each year have been the large tasting format events; in my opinion, they’re the best way to access the most chefs and bites with one ticket. This year, I attended the daytime grand tastings as well as this evening event, Live on Grand. What separates this event from the others is a live performance at the end of the night (this year’s performer was Common) and a gorgeous backdrop of downtown LA. Grand Avenue, next to the Walt Disney Concert Hall, is shut down specifically for this event.

14841248108 e842295ef3 z LA Food & Wine 2014: Live on Grand (Los Angeles, CA)

Dozens of chefs/restaurants lined the street serving up both savory and sweet bites. Of course, it’s all-you-can-eat/drink for the price of the ticket ($250 GA).

Continue reading

Q Sushi (Los Angeles, CA)

Q Sushi
521 W 7th St
Los Angeles, CA 90014
Dining date: 7/30/14

14945476261 d5d887b9ab z Q Sushi (Los Angeles, CA)

Q Sushi opened in November of last year, just off downtown’s corner of 7th & Grand, home to other popular spots Bottega Louie, Sugarfish and Mo-Chica. Its opening was right on the heels of the downtown location of Zo, creating a formidable twosome in downtown’s high-end sushi scene.

Q is known for its omakase-only menu (begins at $165) and edomae-style of sushi. Chef Hiroyuki Naruke maintained a sushi bar in Tokyo’s Roppongi district for years before moving to LA with the assistance (and persuasion) of some of his loyal customers, who also happened to be LA-based attorneys.

14762091897 2dbffd2bbd z Q Sushi (Los Angeles, CA)

14948242372 bc21ae7670 z Q Sushi (Los Angeles, CA)

Continue reading

Bourbon Steak (Los Angeles, CA)

Bourbon Steak
Americana at Brand
237 S Brand Blvd
Glendale, CA 91204
Dining date: 7/24/14

14883908183 7575fa3368 z Bourbon Steak (Los Angeles, CA)

I first dined at Michael Mina’s Bourbon Steak in March during its opening. The meal was a unique one, hosted by Bon Appetit to promote the upcoming Vegas Uncork’d, where a custom tasting menu was served. I’ve been intending to return for a more ‘regular’ meal and to try more of the steaks; recently, I had the chance with a few coworkers.

14860966731 4e7fe35b9c z Bourbon Steak (Los Angeles, CA)

The menu at Bourbon Steak centers on the beef, of course, with a number of options under Certified Angus, Certified Angus Prime, and American, Australian and Japanese Wagyu. A wide array of other appetizers and entrees, including Mina’s signature tuna tartare and lobster pot pie, really round out the menu. Between the six of us, we were able to sample quite a bit of it.

Continue reading