Daily Feed - October 11-20, 2015

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	ABOUT ME: Name: Gutenberg Location: Somewhere near the Golden Gate Bridge. Occupation: BRPR (Bunrab public relations.)			the BUNRAB blog spot
				Do you need to answer back? You can send me comments if you want to. If I want to, I'll post 'em in this very blog. -Gutenberg

October 11-20, 2015

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Tuesday, October 20, 2015
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We rode in for ribs at Horse Thief:

... where rubbed rackage spared our appetite with carne gnaw-ledge of protein prods. The brisket was good, but a tad drier than we prefer. This two meat tray ($17.95):

... was tied up with nice collards and a thick jambalaya with chicken and sausage.

Horse Thief provided a stable solution to our protein predilection.

Horse Thief
324 S Hill St.
Los Angeles, CA
213.625.0341

Monday, October 19, 2015
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We Pepsi taste tested the mezcal vs. tequila margaritas ($12.00 each):

... at Petty Cash Taqueria:

... and were mez-merized as we hightailed down some hamachi ceviche ($19.00):

... hit with tomatillo, avocado and radish.

Chicharrones ($5.00):

... were denom-inated by 4505, but were still swell skin served with carrot-habanero and avocado dips.

The machaca quesadilla ($9.00):

... was a beef brisket and jack-cheesed, pleasing, peppered placard but the main event was the tacos.

The octopus ($6.00):

... or “tako” taco was an eight fisted fold of jack cheese, peanuts, avocado and chili while the fish flap ($6.00):

... was a beer battered, marvelous, mahi mahi mound of cabbage and pico de gallo.

Pork belly carnitas ($6.00):

... with salsa verde and guac triangulated our tasty triad of house made tortilla tucker.

Petty Cash is so money.

Petty Cash Taqueria
7360 Beverly Blvd.
Los Angeles, CA
323.933.5300

Sunday, October 18, 2015
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A house made donut ($3.00):

... was a lemon-glazed, pistachi-O at Cofax.

A spongey texture (in a good way) offered push back to this likeable loop while a chorizo and avocado breakfast burrito ($8.00):

... got a griddling to gild this potato and egg savory cigar which we capped off with a cookie.

Their chocolate chip was a coaster of a cookie with more pliability than we prefer, but even without a crispy circumference, we enjoyed the butteriness of this soft saucer.

Cofax is a compact cafe with chompable chow and quaffable coffee. We will have to circle back for more of caffeine and baked goods soon.

Cofax
440 N Fairfax Ave.
Los Angeles, CA
323.424.7485

Saturday, October 17, 2015
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Eggslut :

...strings on scores of committed customers:

... with the promise of hot, handheld helpings. We chaste the queue and see if there was anything to their reputation.

After 40 minutes our order was solicited and ten minutes later our “slut” ($9.00):

... was delivered. The jar was left a door to a coddled egg atop smooth potato puree with a demi baguette to soldier on this salacious spud sauce while the “Fairfax” ($7.00):

... had softly scrambled eggs topped with Cheddar, caramelized onions and Sriacha aioli. The soft brioche bun meant that this sandwich had no crisp contrast, but was more of a pillowy portion.

Both items were good, but wouldn’t warrant the lengthy wait during future forays to this downtown marketplace.

Eggslut
317 S Broadway
Los Angeles, CA

Friday, October 16, 2015
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Brunch wasn’t our thing at Messhall:

... but we heard the evening eats were a better bet so we headed to the bar and happened upon happy hour.

A “snooty fox” ($12.00) with Scotch, gin, amaro, aperol and bitters had a lemon lift to this fruit-forward fortification. The “penicillin” ($12.00) was also injected with a citrus to this smoky Scotch and ginger cocktail with a candied peel band aiding the surface.

A dozen oysters ($18.00):

... were nice slurpage before some swell corn fritters ($5.00):

... and hot wings ($6.00):

... that had celery and blue cheese sauce pre-applied.

The “little mess burger” ($8.00):

... was okay, but not really our thing as we found it to be a parched patty pack.

This was a cheap and cheerful snack stop and maybe the non HH burger is a better bet.

Messhall
4500 Los Feliz Blvd.
Los Angeles, CA
323.660.6377

Thursday, October 15, 2015
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A tower of seafood ($100.00):

... was tremendous tucker at Hungry Cat:

... where this fancy feline food fortified us with mussels, oysters, clams, shrimp, crab, lobster:

... and caviar.

Blini bonded with creme fraiche, sieved egg, chives and onion before being roed down stream with champers and some urchin ($16.00):

... assistance of more ‘bryos in a uni-fied presentation of lemon and Maldon salt.

This mer-ry meal was a marvelous detour from our usual seafood Cobb and burger at this pur-renial placation port.

The Hungry Cat
1535 N Vine St.
Hollywood, CA
323.462.2155

Wednesday, October 14, 2015
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Octopus salad ($13.00):

... had huge chunks of radicchio which required reduction to keep from bombarding bitterness at Farm House Local.

This heavily dressed, garbanzoed, Octopus’ garden was a C but the panini ($12.50):

... with prosciutto was a better bet. This hot pocket of cheese with tomato was a sating sandwich as we sipped iced tea at this friendly nook.

Farm House Local
25 Ward St.
Larkspur, CA
415.891.8577

Tuesday, October 13, 2015
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Adult beverages are not on offer at In N Out so we rerouted to Super Duper:

... for some hair of the burger. A couple brews bolstered our super cheeseburgers ($8.50):

... which were cooked a bit beyond the requested medium rare, but they were still solid sandwichage.

The fries ($2.75):

... were surprisingly good for fastish food. We requested them extra crisp which resulted in swell spud spokes that teetered on tater tantalization.

SD was an HD answer to our projected patty proclivities interpolated with alcohol. We will have to stream back next time we need an interlaced experience.

Super Duper
430 Miller Ave.
Mill Valley, CA
415.380.8555

Monday, October 12, 2015
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Finesse magazine and our favorite filled chocolates maintained our freshly laundered feeling as we nibbled on shortbreads and candies from our dark blue bag of dietary deliciousness.

We are definitely going to make the Hereford birthday cake recipe from the magazine next time we have a celebration.

-G

Sunday, October 11, 2015
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Chef Keller generously gave us a tour of the cooking container as well as the construction of the new kitchen with more space and a wood burning fire place will add grilled goods to the French Laundry list. Once the kitchen, private dining area, wine cellar and new administrative offices are complete, the containers move across the street to the garden making way for a valet handoff vector. Impressive renderings lined the breezeway between the dining room and the kitchen (where they maintained the placement of stations as well as the Per Se kitchen video connection.)

A half bottle of Marc Hebrart Champagne was a wondrous welcome along with signature salutations of gorgers and salmon cornets.

Broccoli velouté:

... was served with a warm spoon to cradle this cruciferous creation of luscious liquid before the fine and familiar “oysters and pearls” with white sturgeon caviar, plump shellfish and tapioca.

A sea-themed presentation of langoustine under a pineapple chiffon, cobia “pastrami” with a dill pollen lavash and hen egg mousse, big eye tuna with citrus and a tempuraed abalone with capers made up a tidal wave of flavors and textures.

Hen egg custard with truffle ragout anchored our visit with silky nest nosh and a crisp chive chip.

We were blown out of the water by a horseradish granite with compressed cukes, avocado mousse and cucumber gelee.

The hydrated heat, vegetal verve and creamy ‘cado was a masterful melding of radical refreshment kissed with 2014 Massican Sauvignon Blanc.

Schmitt family apples sweetened a terrine of foie gras:

... in a ducky delivery with a buttery bun and selection of salts:

Andante and Animal Farm butters bolstered breads from the bakery beside a hunky John Dory with onion relish, turnip and cabbage:

... reeled in with a 2012 Puligny Montrachet 1er cru.

Nuits-Saint-Georges anointed a mushroom mingled pate with a Burgundy blessing before a 2012 Alta Gracia added red reinforcement to a wag-worthy wagyu decked out with duxelles and an aged Madeira cream with golden bands of cipollini o-rings to wed this holy cow.

Goat cheese from Andante was dusted in pecan and served with a butternut squash chutney with a blissful bitterness from chicories before we pivoted our palates to the sweetness of 2014 Vietti Moscato d’Asti with a sensational strawberry delice with daylily and a poached meringue.

This dimensional dessert was followed by a “creamsicle” with white chocolate coated vanilla ice cream, blood orange jelly, nasturtium leaves and petite popcorn.

We still maintained a Hungary state with the 2006 Oremus Tokaji Aszú to gild a banofee pie with caramelized banana.

The desserts are always excellent, but Patrick Fahy’s happily ever afters were particularly impressive this evening.

Coffee and donuts, macarons, caramels and macadamias insured we would never need to ingest another calorie again.

Chef de cuisine, David Breeden’s masterful menu manipulations keep the laurels from ever being laid upon. His garden-responsive gastronomy in concert with Thomas Keller’s culinary craftings keep The French Laundry fresh.