oh man I had this tonight. So damn good. nothing better than milk desserts.
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It compares better to honeymee, but with better toppings.
Nice glad you liked it, did you try anything else?
No other desserts, was too stuffed from the chicken and at-cost white truffles⊠
Gonna post a couple from the past few monthsâŠ
Milk Braised Heritage Goat (fried sage, fennel pollen) at chi SPACCA:
https://www.instagram.com/p/BL7gl6zgmtM/
Kawa-ishi, roasted soy bean, white chocolate mousse, black sesame cake, cocoa nib dentelle, from Providence at the Childrenâs Bureau fundraiser food event, also available at the restaurant:
https://www.instagram.com/p/BL2tGuLAaHa/
Fried pickled date, curry, lime, maple, pine nut praline, from Erven at Los Angeles Magazineâs The Food Event:
https://www.instagram.com/p/BLp4_QxAZsa/
Josiah Citrin & Michael Cimarusti collab at LA Loves Alexâs Lemonade, oyster crĂ©pinette:
https://www.instagram.com/p/BKNWCAiAVgi/
(If you couldnât tell, been attending a lot of food events.)
Most recently, probably Guerrilla Tacos clam ceviche tostada w/uni upgrade from the previous weekâs menu:
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Lovely. Thanks for sharing.
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How was the goat? I donât know why goat is so rare in chop format like that! Man Iâve gotta go back and try that.
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Considering the thread I posted it in, you could infer that the goat was better than average. It was actually fantastic. Iâm not one to shy away from the inherent gaminess/grassiness of goat or lamb, but I have to say that aspect of the flavor was very mild, to the point where I kept referring to it as lamb before correcting myself.
Chef Ryan DeNicola came by our table and gave us the pedigree on the goat. Itâs from one of their meat producers, Heritage Foods, and the goat comes from a farm in Manhattan, KS. Heritage Foods has been trying to get chefs and restaurants to buy and serve more goat and they started a program called âNo Goat Left Behindâ and dubbed last month Goatober.
DeNicola takes the goat and makes salumi out of some of its parts (should be cured and ready to serve toward the end of the year) and then other parts, like the shoulders here and does two preps, oneâs just a straight grill goat and the other is this one, which is milk braised then roasted. Call them and see if theyâre still serving it and when theyâll start with the goat salumi.
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Somehow got here from another image link and didnât realize which post it was in haha
I hope they get goat at some more places.
Iâd probably go for the straight grill. First thing I ever ate at Chi Spacca was baby goat chops when it was still the scuola di pizza haha =)
Had that last time I was at the restaurant. Such a great dessert.
Because we donât have a âGreedy little hedonistâ thread.
1/4 lb. of smoked black cod, $11, Gjusta.
I ate it all, I didnât share. It was so silky and buttery and slippery. Not smoky or salty, just pure, clean, oily fish.
I put some on a salad, then I put some on a piece of cream cheese rye toast, but I ended up slurping it off those extraneous items. The rest is going straight in my mouth.
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Went to Jun Won and had the cod.
Wow so sweet, and tender!!
The sauce is sweet and slightly spicy which went perfect with the cod. The daikon, and green onions were very tasty over some rice. The owner is a cool dude and very hospitable. Very good service.
Iâll post a pic later. I am enjoying a Red Stripe at Frank N Hanks at the moment.
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#Raku
Sashimi Sampler - Kanpachi, Salmon, Bluefin, Toro
This was fucking phenomenal, it was so soft it was like eating fish butter.
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Mmmm⊠fish butter. I would like to try that.
Lazy AF in bed with the rain dripping down and reflecting upon 2016. And what are probably the best things I consumed (in no particular order or categorization, because lazy AF):
Gnocco Frito with Salumi - Hosteria Giusti, Modena, Italy
Cemento/Terra - Tokuyoshi, Milan, Italy
Cavatelli - Kali, Los Angeles
Rabbit with Pipian - Pujol, CDMX
Churro - Pujol, CDMX
Mille Feuille Tonkatsu - Kagura, Torrance
Duck in Mole Negro - Dulce Patria, CDMX
Barbacoa - El Hidalguense, CDMX
Uni Pasta - n/naka
Gnocci with Pesto - Bulgarini Gelato
Corn Husk Meringue - Cosme pop-up, WeHo (also the duck carnitas, but the lighting was really bad)
Hot Mess with Pig Trotter and Foie Gras - Cockscomb, SF
Chocolate Chip Waffle - Odys+Penelope
Celery Root and Apple Soup - The Cavalier, SF
Chihuahua Dog - In Situ, SF
Escargot Porridge - Patina
Eel and Foie - n/naka
Cauliflower Panna Cotta - Papilles
Assorted Sashimi - Raku, WeHo
Cornmeal Waffle - Animal
Salt Roasted Turnip - PYT
Guinea Hen and Rice - Taco Maria, Costa Mesa
Fluffy Cheesecake - Raku, WeHo
Pork Ribs - Ham Ji Park
Steamed Corn Buns - Manresa, Los Gatos
Aguachile - Lost at Sea
Patty Melt - Bellweather
Wagyu Supplement - Providence
Avocado Toast - Jon and Vinnys
Shrimp Grits - In Situ, SF
Uni Risotto - Kinjiro
Orange and Chocolate - Contraste, Milan, Italy
Pigeon - AllâOsteria Bottega, Bologna, Italy
Frog Legs - Dal Pescatore, Canneto Sullâoglio, Italy
Meringue Ice Cream - Kali
Ahi Tuna - Juniper and Ivy, San Diego
Salmon Tomato Nigiri - Sushi of Gari, Hollywood
Tortelli di Zucca - Dal Pescatore, Canneto Sullâoglio, Italy
Mashed Potatoes - Chi Spacca
Corn, Corn, Corn - Baroo
Crostino - Lost at Sea
Cheddar Grits - Sharksteeth at Wolvesmouth
Pork Belly - Wolvesmouth
Bolognese with Polenta - Jon and Vinnys
Albacore Tuna - Lost at Sea
Thai Steak and Noodle Salad - South Beverly Grill (need to jump more aggressively on this Hillstone train - I could eat this everyday of my life)
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Nice year
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Dulce Patria is a wild restaurant. Did you skip Quintonil or just not enjoy it?
Did you get the maguey worm tacos at Hidalguense?
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I was at Quintonil on my first trip to CDMX and it just left me scratching my head. Just wasnât my thing. At Hidalguense, I had the barbacoa and an order of queso asado. Was may more than enough food!
When was that, out of curiosity?
Not sure if Quintonil improved recently but it jumped ahead of Pujol in the San Pellegrino List and to me, was far beyond all of the other high end places in CDMX.
But I guess my tastes lean rather odd.
I miss CDMX.