A mom, a world-traveller, a restaurant-chaser, trying to put some love in the world...
Often at Izayakas I feel that each dish is like its own little gift and that every plate demands attention to its own unique details. The Uni Sashimi came four pieces to an order and was accompanied by a jewelry box filled with fresh nori (seaweed) allowing each bite to be delicately crafted at your seat. The mixed Japanese mushrooms with (fermented) sake lees, miso, and butter were tangy and refined. The grilled clams came with their own pyrotechnical accompaniment; I wasn't sure if we'd eat them or just get lost staring at the mini flame. 
Yopparai
I haven't had many facials in my life. And up until the most recent one I wouldn't say I exactly enjoyed them either. I remember my first facial felt like something out of a spooky Stepford wife science experiment complete with warm gases, florescent lights and poking. The next felt like I had been snuck under Iron Curtain Russia where my esthetician gained some sick pleasure from keeping me guessing and alert. But recently I was treated to the finest, most relaxing facial at Silk Day Spa. 
I'm not a fan of brunch. In fact, I just don't understand the appeal of the whole thing. Wake up early, presumably hung over, go battle with other equally bleary eyed
and hungry crankies only to wait an hour for a table that was supposed to be ready 20 minutes ago, and once seated sip watered down, high calorie cocktails while the chef grits his teeth because he presumably had to get up even earlier and probably even more hung over. Whoa. I just worked myself up quite a bit. And over what? A meal that is trying to find it's place between breakfast and lunch. I'm sorry. Brunch can be great...
And when I do find my self up-and-at-em before noon on a Sunday the first place I want to find myself is Locanda Verde. Fact is I'd be happy to find myself there for any meal but they seem to be doing something extra special for 'brunch' and who am I to argue with excellence.
There we found ourselves, drinking a third glass of House Made Apple Bourbon with Chef Mark Gold at Eva Restaurant and I'm realizing that LA is great. Ok, I've said it and now it's out of my system and I love NYC again. But after several fabulous weekends in LA I can say that the West Coast has a lot going for it. And our evening shared at Eva was just another reason to love LA.
On the evening we found ourselves at Eva the fresh catch of the day included a single, succulent prawn, simply prepared and flavorful. The Salmon and Hamachi were equally beautiful in their fresh simplicity. The Udon Noodles with Dungeness Crab, delicate cream brown butter and lemon was so delicious it was devoured moments after it arrived at our table. And finally the star of the show was one of the most tender bites of Wagyu Beef I've ever tasted, drizzled with a mustard Béarnaise the beef melted like candy in our mouths. The entire meal was fantastic but what I'll take away most from our meal at Eva was the experience itself. Mark and Alejandra opened this extension of their home to our family and they had a hard time getting us to leave. After several bottles of wine, post dinner drinks and the aforementioned Apple Bourbon we closed the place down and started making requests on their iPhone playlist. We had so much fun sitting around the cozy wood bar that the time flew by and we lost ourselves a little. And when the time finally came for us to leave and pick up our cars from the valet (so LA), Chef Mark ran out the door after us to offer one last bite of incredible Salted Caramels from Littlejohn's candies. And with that final gesture of hospitality, that little extra act of kindness as we put Eva in our rearview mirrors will stay with me and remind me that when we next find ourselves in LA, they'll be a little piece of home to come back to.
I love ketchup. Always have. It's been said that french fries, to me, are merely a vehicle to deliver the sweet red condiment to my mouth. The proportion of ketchup to ketchup delivery vehicle often borders on obscene, but it would be unladylike to just eat it with a spoon, right? But as much as I enjoy the tomato based condiment, every fiber in my being also thinks it's disgusting. The concentrated, mass produced, high fructose corn syrup laden variety that we've all grown up with has lost a little of it's gelatinous luster to me since I learned that one of the main ingredients is "natural flavoring." Why does a product made from vegetables need natural flavoring? Something's amiss in the kitchen if the vegetables can't naturally flavor the recipe* on their own.
But, there is hope for our palettes yet. I recently sampled two types of Sir Kensington's Gourmet Scooping Ketchup and I was delighted to find this new product on the market (and available at some fantastic restaurants). Sir Kensington's Classic ketchup was hearty and full of flavor. You could actually taste the ingredients** and they were naturally sweet, marinara-like and delicious. The Spiced ketchup had a peppery kick; savory yet smooth salsa-like which complimented sweet potato or regular french fries perfectly. Both were wholesome and absolutely delicious. No aftertaste, no artificiality, nothing but naturally perfect ketchup; which makes it easy to love.
Comparing Sir Kensington's ketchup with the brand we're all used to (practically the brand which is synonymous with ketchup itself) I found the later tasted sharp, artificial, generic and saccharine. Even sitting side by side, one was oddly smooth with a high-gloss sheen and one looked real with ingredients you could see and taste. One tasted puckeringly unnatural and one tasted mouthwateringly wholesome. And after eating a meal accompanied by Sir Kensington's product I can now say that I no longer hate that I love ketchup and I can proudly say that I just love ketchup...Sir Kensington's ketchup. 
It makes sense that the fanciful and flavorful creations coming out of Alex Stupak's kitchen look like delicate, edible Mexican sculptures. With a pedigree as pastry chef at WD~50 and Alinea one would expect magic from Chef Stupak. And what he delivers is nothing short of surprising wonders...much needed wonders.
Everything you order in the comfortable yet cool dinning room is brilliantly askew. Any expectations you have will be turned slightly to the slide and you'll be given some welcome surprises. Whether it's the Rooster’s Claw cocktail of Reposado tequila, mango and surprisingly spicy Habañero - woo, what a kick! The pillow like, lightly fried Gordita atop sweet and savory smoked plantains and chorizo; upon cutting into the flying saucer shaped Gordita one will be pleasantly surprised by the oozing egg yolk that perfectly merges the flavors and textures. The hearty and earthy Hen-of-the-Woods Mushrooms with Black Bean Vermicelli was savory and refreshing all at once. The sweet and perfectly cooked Maine Diver Scallops surrounded by small and savory Surryano Ham and delicate Chilaquiles (corn tortillas cut into small squares and lightly fried to a crisp).
you will be led through a venerable maze of dark wood, candle-lit shadows, oddly placed mirrors and bamboo curtains concealing private dinning booths and culinary secrets. Once seated in your cozy booth you can only begin to imagine what devious acts are taking place merely feet away from you. You struggle to make out the face of another patron amid the dark lighting and optical allusion created by the setting. You hear voices in the distance only to find no person connected to them. It's fun and romantic and unlike most restaurants in NY.
Ring the table top silent buzzer and a waitress appears and lifts the curtain to take your order. While the a la cart menu has many appealing dishes the $65, 8-course tasting is the way to go. Cover all your bases and give into the labyrinth. The menu changes seasonally but you can likely count on fresh sashimi, seasonable vegetables, a tempura dish and my favorite, the Zenkichi Salad (a simple dish of greens, homemade soft tofu, peanuts and a light sesame dressing). Other standouts off the tasting menu were the flaky and sweet Miso Cod and the Yellowtail Donburi (delicious tuna over perfectly seasoned rice). Several choices for desserts which the table should share and I recommend a scoop of Walnut Chocolate Pudding goes really well with a sliver of Black Sesame Mouse all cut by the Milk Tofu. A few bottles of sake and you may not want to (or be able to) find your way out of the maze. And while I'm not running back so quickly for the food, I found my evening within this Japanese labyrinth to be a very Zen one.
