Archive for October, 2007
Turn up the Bob Marley music. Vosges Chocolate’s nine-piece Zion Truffle Collection boasts five truffle flavors inspired by Rastafarian culture. Eat them while you jam: There’s Lion (allspice berry, calabaza, dark chocolate, and pumpkin seed), Kaya (hemp seed nut and milk chocolate), I-tal (Blue Mountain coffee, dark chocolate, and fresh coconut), Rasta (Jamaican sorrel, fresh ginger, nutmeg, mango, white chocolate, and hibiscus flower), and Zion (tamarind, scotch bonnet, dark chocolate, and cocoa nibs).
Are you an avid wine collector? The Wine Hotel in Los Angeles offers secure lockers where you can store your fine wines under ideal conditions. Here you’ll also find a retail selection of fine and rare varieties from around the world (there are plenty of older wines from France, Italy and the United States and if you’re looking for a particular bottle, they may be able to acquire it for you). Most are available for tasting on the premises Saturdays from 4:00 to 6:00 p.m. Scope out the website for an extensive list. Classes on the appreciation are also offered for sippers of all levels with topics ranging from sensory evaluation to ordering wine in restaurants.
Poppies popsicles are so fab. Otherwise known as “paletas,” the all-natural treats are part of the Mexican way of life. Six exotic flavors (alfalfa, hibiscus, pico de gallo, cocoa, pecan, and strawberry) satisfy a craving for something tangy, spicy or sweet. Local, organic ingredients are used (no preservatives, food coloring or artificial flavors have been added). Once you put one of the aforementioned flavors on your lips, you’ll want to try them all. You might as well turn the experience into a festive occasion and throw a tasting party.
If you’re a self-professed foodie (without the snobby attitude), keep your peepers peeled for Horizon Restaurant & Lounge, opening this fall, in North Beach. The quintessential San Francisco eatery is expected to have a casual, upbeat vibe and a kitchen that approaches classic American and Mediterranean fare without pretention. Dishes to try: Pappardelle with house-braised meat and tomato ragu, sea bass, skirt steak with fries, roasted chicken and burgers made from a multitude of quality meats, cheeses, and toppings. Highlights from the dessert menu include warm fruit cobblers and a root beer float made with Ciao Bella gelato and locally brewed root beer.
Consider these handsome two-branch salad servers, made from recycled hard wood, a fitting gift for newlyweds or budding home chefs. Then again, Christmas is right around the corner, so you may want to add them to your own wish list. Selfish? We think not. Sausalito-based Roost also creates lighting, mouth-blown glass vessels, metal vases, candleholders, textiles, and baskets.
Nestled in the heart of Los Angeles, Jar is a modern (albeit neighborhood friendly) chophouse accessorized like 1940s supperclub. Chef Suzanne Tracht’s retro dishes strike a familiar chord, such as her signature pot roast, Kansas City steak, award-winning French fries, and market-fresh sides. The vibe? Non pretentious. Kick back with a few oh-so perfect friends and oh-so perfect martinis: the oh-so perfect after work combo.
New Candied Ginger and Pistachio caramel candies by Das Foods awaken the senses. Each delicious caramel boasts crunchy golden flakes of candied ginger, plus bright green pieces of freshly roasted (and slightly salted) organic Pistachio nuts. One part sweet, and one part spicy, these possess a floral note thanks to acacia honey. And we mustn’t forget our favorite part: Fleur de Sel on top.
We couldn’t help ourselves (this is usually the case in the presence of expertly prepared food). We went back to Sudachi for another meal and what we discovered this time around was nothing short of sublime. It turns out this spot is home to our favorite salad ever: The Enoki. It comes with baby artichoke hearts, roasted beats, grilled plums, pistachio dressing and candied pistachios. Pair it with Asian tapas (like pan-seared halibut served with golden peppers, sugar snap peas, maitake mushrooms and tamari beurre noir), or specialty rolls (the spyder with chili aioli is one of the best bets).
Even if you’re on a diet (what are you crazy?), take the time to carefully dissect a Swirlz Cupcake. Your cake-deprived body will find its moist, rich insides irresistible (they’re baked fresh daily). This cake has been topped with rich Italian buttercream frosting—the same frosting that gives the Swirlz store its fabulous scent. Unusual flavors include chocolate grasshopper mint, choco peanut butter, tiramisu, s’mores, banana nutella. Check the online schedule for availability since flavors change daily.
Sociable and unpretentious, Library Bar is not your average Hollywood scene. Well-heeled professionals perch on plush leather barstools and peruse the library bookshelves to broaden their literary horizons. Adjacent to the Standard Hotel, this hot spot serves up a selection of world-class beers (from “light reads” to “epic novels”). Hand-crafted cocktails keep our correspondents coming back for more. Lady Chatterly’s Lover is made with Hendrick’s Gin, olive juice, vermouth, and Tabasco; The Moscow Mule boasts Stolichnaya Vodka and Bundaberg Ginger Beer; and the Willy Wonka (which always puts a twinkle in our toes) is a mix of dark and light Godiva, Stoli Vanil, and Chambord.