Yes, a whole container full.
Last week was my time back in L.A. and my first time dining out since the pandemic started. I didn’t get to pick the spots, but was satisfied with my meals. I joined friends for lunch outside at Monsieur Marcel at the Original Farmer’s Market. Their salad niçoise was fresh and delicious (I opted for ahi tuna). I spent the weekend at the Kimpton Wilshire for a friend’s birthday and our party’s takeout order from Uovo was correctly filled, well packaged, and reasonably priced. The al dente texture of the pasta held up surprisingly well, and the pomodoro sauce was delicious. Packaged on the side was a small container of fresh torn basil leaves. The broccolini with garlic was addictive. Lemon birthday cake from Susie Cakes was the perfect sweet end to the meal. The texture of the cake was fantastic, not dense but had a nice heft, and perfectly moist.
Brisk business as usual
Poke bowl and SPAM musubi w/ tamago
Din Tai Fung Arcadia
Shrimp fried rice
Stir fry green beans
Kimchee pork dumplings
Noodles with pickled mustard greens and pork
Chili crack sauce - I’m going to ask if I can buy a case of these
Hot dog bread w/ cheese
Gus’s Santa Ana
They are not making collard greens at this location due to understaffing and it being labor intensive, that was what I was told.
Anyone know if Crenshaw or other locations are still making them?
I don’t really care for their other sides, the fried chicken was still delicious.
Experimenting with leftovers for dessert haha. Tenerelli white peaches with leftover vanilla creme fraiche and port reduction sauce from the Providence South France menu dessert.
Amazing separately. Also great together but honestly the peaches get lost, especially in the rich port reduction sauce. Good thing I have a couple more Tenerelli peaches to eat on their own a different day!
Omakase Nigiri Take-out Box, from Sushi Kaneyoshi (Little Tokyo)… An excellently prepared sushi feast to go.
Remember to choose the middle bank of elevators at pick-up…
Yoshi-san gets dibs on the prized premium uni from waters off both Japan and the U.S…
New Caledonian shrimps really shined tonight. The tuna cuts were immaculate. Kegani with kani miso (and caviar) approached the divine. Binchotan-seared nodoguro was revelatory. Yoshi-san’s relatively unorthodox kasutera tamagoyaki was quite interesting and tasty.
Proof of destruction. #LeaveNoTrace
Bonus: Summer Truffle Ice Cream, from Shunji Japanese Cuisine (West L.A.) - Wow! The question is not would you like some truffle with your ice cream? But rather, would you like some ice cream with your truffle?
(Funny story: Shunji-san is still a bit sore that certain FTCers bought out all of Yoshi-san’s kama toro last week before he could try some #JLdidnotpartake #StillOnShunji’sGoodSide…)