Every week involves a steady stream of food, drinks and people. Of course not every taste or conversation is post-able, but the range of experiences is usually pretty amazing. Lucky me. Discover highlights from June 4 – 10, 2012, some of which will help to fuel full posts.
June 4, 2012 – My father and step-mom were in town, and since they don’t have Korean food in South Carolina, we experienced Park’s Barbeque, still probably the best of the meat-centric grills in Koreatown. We each finished with a warming bowl of spicy noodle stew.
June 5, 2012 – The family eating tour continued at Tsujita, which has already earned accolades for its Sawtelle tsukemen. My father ordered a bowl, but my pick was ramen, which had a rich stock and very little adornment, apart from scallions, nori and char siu pork.
June 5, 2012 – Parties of six people or more have to order a three or five-course tasting menu at The Tasting Kitchen, which was no problem considering the high quality of food from Casey Lane, and since we all eat everything. The three-part pasta course included rigatoni with tripe, earthy gigante beans, breadcrumbs, and garlic.
June 6, 2012 – The lunch menu at Farmshop included some interesting salads “to start,” including one with crispy baby artichokes, burrata, Gloria’s strawberries, fennel, smoked almonds and pea tendrils.
June 7, 2012 – Gabe Gordon, Lena Perelman and Julian Shrago have things down to a science at Beachwood BBQ and Brewing in Long Beach, where the draught beer control system is known among beer aficionados as the “flux capacitor” and their paintings break things down into component parts, including cuts like Chuck, Rib and Sirloin on a cow, Hops, Malted Barley and Water in a pint of beer, and Jowl, Belly and Ham on a Pig.
June 8, 2012 – David Walker and Adam Firestone are expanding at a rapid clip at Firestone Walker Brewing Company, which includes a new on-site restaurant called The Taproom that serves beer-friendly food like pizza, pretzels and The Burger with ground chuck, cheddar, lettuce, tomato, red onions and bacon no a potato bun, with a side of chipotle mayo.