Culina Modern Italian
300 S Doheny Dr
(bt Burton Way & W 3rd St)
Beverly Hills, CA 90210
310-860-4000
www.culinarestaurant.com

This week, Mother Nature issued in an early wave of warm spring weather to our fair city.  Inviting a perfect opportunity to try out the ample patio dining area and the appetite-whetting menu of the new restaurant, Culina Modern Italian, which just opened about a week ago, in the space once occupied by Gardens Restaurant at the Four Seasons in Beverly Hills.   

We were ushered in by the manager and graciously given a tour.  The feel of the restaurant is true to its name - definitively modern, but with a warmth that makes it seem both fresh and inviting, especially with its rich brown and grass green color scheme.  The floors look like hard wood, but are actually made of tile, and much of their glass decorations, including the chandelier of bubbles, which was so pretty I wanted to take it home and hang it from my ceiling, are from the Czech Republic.  If you're in need of a spot for a special occasion dining event, they have a semi-private room known as the Grappa Room which seats about ten, and also a lovely, larger private function room. 

As you enter the main dining area, you pass by the crudo bar.  I'd never heard of one before and apparently Culina boasts the only one in Los Angeles.  It's the Italian version of a sushi bar, and features a tempting array of seafood appetizers.  The main dining area also features two communal tables, nestled between the wine room and the crudo bar, for guests who either like to make friends or failed to make a reservation on a busy night. 

Given the glory of the warm day, we opted to take a seat in the spacious outdoor patio, which is lush with greenery and a waterfall that we were told also glows by firelight come nightfall.  There is also plenty of shade for a sunny day such as that one, and feeling very much like ladies who lunch, in our sundresses, and amidst a few scattered celebrities, we settled in and checked out the menu. 

After a lengthy internal debate, I decided on the Piemonte Panini. It was the addition of black truffle to a sandwich of prosciutto, fontina cheese and arugula on sourdough that sold me on the choice. Imagine a grilled ham and cheese sandwich.  Then imagine the best one you've ever had.  This was better than that.  It came with a bowl of the perfectly crispy, perfectly seasoned French fries - I suspect they know the fry-them-twice-trick that I once saw on the Food Network.  My vegetarian friend opted for the Ravioli - little packets of sweet corn and mascarpone cheese gently doused in sage brown butter.  We were told that it was one of the chef's specialties.  And after snagging a bite, I could see why.   

We were also offered multiple slices of fluffy and divine focaccia bread, accompanied by their signature olive oil, which our waitress mentioned runs for around $80 a bottle.  As if that all weren't enough, we also devoured the crispy cheese crackers and breadsticks that had been artfully displayed in a vase on the center of our table, and still managed to find room to share a dessert.  The Nuvola Di Riso was a fluffy cloud of rice pudding surrounded by fresh berries.  I would dare anyone who thinks rice pudding is old fashioned or odd to take one taste of this version.   

Culina is open seven days a week for breakfast, lunch and dinner and they also have a prix fixe full Sunday brunch. Prices are as would be expected given the locale, though lunch is definitely the most reasonable.  Their wine list is over 200 labels deep and predominately features Italian selections.  They also have some elegant specialty cocktails and a number of wines by the glass. As we left, the hostess gave me copies of all of their menus, over which I am salivating at this very moment and using to plot my next visit.

D'Amore's Pizza
8369 West 3rd Street
Los Angeles, CA 90048-4312
(323) 951-0070
damorespizzala.com

What could possibly make a Benefit beauty bash any better?  Pizza!  But not just any pizza.  Delicious, good-for-you pizza that tastes like it came out of a New York City pie shop.  D'Amore's Pizza on Third St. is just that.  All of their pies are made from fresh, natural, organic ingredients - a difference you can taste.  No greasy pies at our beauty bash.  Right before I had my eyebrows threaded by a Benefit expert, I was lucky enough to meet D'Amore's Pizza owner Christie D'Amore and taste three of their very best: The Bianco (their signature pizza!), the Cheese (why mess with a classic), and the Tomato & Basil (light, fresh, crispy, and delicious).   While all three were incredibly flavorful and delicious, my favorite pizza of the night was...the Bianco!  It is near perfection:  sans tomato sauce, it boasts fresh spinach and roasted red peppers sautéed in olive oil and fresh garlic and is topped with parmesan, mozzarella and ricotta cheese.  All on a perfectly crusty crust.  It is so good I didn't even notice the absence of tomato sauce, which happens to be my favorite thing in the world.  The Bianco (whose recipe came from Christie's great grandmother!) is guaranteed to turn even the most finicky eaters into spinach eaters. 

D'Amore's is a family owned and operated restaurant that opened twenty-three years ago in Canoga Park, CA.  Christie opened the Third St. location in October of 2009 and can't stop raving about the friendly neighborhood.  Located on the corner of W Third Street and N Kings Road, D'Amore's is surrounded by some of LA's cutest boutiques and trendiest shops. "Everyone was so welcoming and kind," she says of her transition into the neighborhood.  I would be too if delicious pizza was at stake!  The great location not only benefits Christie, it benefits us Los Angeleans who are in the no-late-night-delivery-zone (most of LA).   D'Amore's offers a fee-based delivery service that delivers until 4:00 am Wednesday - Saturday.  Hallelujah!  We can finally get great food until the wee hours of the morning (post-bar hopping shenanigans) without all the guilt: all of D'Amore's menu items (which range from Spinach Salads to Chicken Parmigiana Subs to Buffalo Wings!) are organic, wholesome, and made with love.  And bonus points if you already knew:  pizza is The Best Cure for a hangover. 

D'Amore's is definitely my new go-to for pizza, whether it's dinner time or late night munching.  It's the perfect balance between sinful and sweet because everyone should enjoy what she eats.  Now, we can eat our pizza and keep our slim physique.

Don't live close enough?  D'Amore's takes their brick oven pizza truck to cater movie sets, school fund raisers, birthday parties, and more. 

COCHON 555
When: Sunday, March 21, 2010
Time: 5pm-8pm; VIP 3:30pm-8pm
Where: Chelsea Piers
Pier 60, West 23rd Street & Hudson River
New York, NY 10011
Cost: $125; VIP $175
(404) 849-3569
www.cochon555.com

Sunday, March 21, Chelsea Piers will host the mother of all pork competitions-COCHON 555. Five chefs, five pigs, and five wineries will meet and compete at Pier 60. A compilation of worthy judges will decide who is the "Prince or Princess of Porc."

Mark Ladner of Del Posto, Corwin Kave of Fatty "Cue, Marco Canora of Hearth, Adam Kay of Blue Hill at Stone Barns, and Gavin Kaysen of Café Boulud will prepare a whole heritage-breed pig, from head-to-toe, and the winner will be declared the "Prince or Princess of Porc." An as attendee, 750 pounds of heritage pork will be available for your dining pleasure. Wash down your swine with wine from five wineries-Gamble Family Vineyards, Buty Winery, Elk Cove Vineyards, Wind Gap Wine, and K Vintners.

VIP Butcher Tom Mylan, The Meat Hook, and Resident Butcher Ryan Farr, 4505 Meats, will demonstrate the breakdown of a whole pig. A "Swine & Spirits" mixologists showcase is also part of the entertainment lined up for the porky event.

If you can afford to shell out the extra $50 for VIP, a "Meat & Greet" will take place in the VIP lounge. Artisan cheeses, oysters and reserve wine from Domaine Serene and Shinn Estate Vineyard for tasting are all part of the VIP experience.

Pig out!

The UN says if every American skipped one serving of meat each week, the carbon dioxide spared would be the same as if you'd removed half a million vehicles from the earth. Or, to put things in simpler terms, eating 8 ounces of meat emits the same amount of greenhouse gasses as driving an SUV 20 miles.  

But if jumping on the environmental train isn't reason enough for you to venture into the world of vegetarianism every once in awhile, perhaps saving some cash is. Vegetarian food is easier on the wallet because plant proteins like beans, soy and tofu are, quick frankly, far cheaper than the equivalent amount of steak, chicken or fish. This is why I've decided to share with you my three favorite vegetarian Cheap Eats in the San Fernando Valley.  

Whether you're a diehard environmentalist, an iron-willed animal rights activist, or just trying to save some money by nixing the carne a couple nights a week, be sure to add these places to your short list of budget-friendly eateries. Your wallet-and conscience-will thank you for it.  

Leonor's Vegetarian Mexican
11403 Victory Blvd 
North Hollywood, CA 91606
(818) 980-9011
www.leonorsvegetarian.com

 Ah, Mexican food...Southern California's go-to cuisine for self-indulging, sinus clearing, hangover-curing comfort food. Our beloved neighbors to the South don't hold back when it comes to their cuisine-and God bless them for it. Queso fresco, sour cream, carne asada...given the saturated fat and simple carbohydrate load found in classic Mexican dishes, it's no wonder delicious Mexican is the fastest growing ethnic food trend in the U.S.  

Yet fortunately for our ever-rising cholesterol levels, someone has decided there's a void to be filled here: Mexican food that won't pack on the pounds or send you rifling through your medicine cabinet for antacids. Leonor's Vegetarian Mexican, located on the corner of Victory and Tujunga in North Hollywood, is the perfect answer to the any health-conscious burrito enthusiast's prayers.  

Leonor's has revamped traditional Mexican dishes to enhance their nutritional value, swapping whole-wheat chapatti for flour tortillas, toasted brown rice for white, and soy cheese and meat for their respective animal counterparts.  

But don't let this scare you away; even without its typical ingredients, the food here is tasty enough to please even my meat-loving boyfriend. And did I mention that Leonor's never fries, cooks ahead, or adds salt to their dishes? 

Stop by Leonor's for their mouthwatering tamales (two for $5 on weekends) or elegantly plated enchiladas (with the most deliciously deceiving vegan cheese I've ever had). Like any good vegetarian restaurant, Leonor's also offers a variety of freshly squeezed juices and teas. My favorite is the "Vampire," made from orange, carrot and beet.  

With generously-portioned dinners for a measly $8, this Cheap Eat offers a satisfying, ridiculously affordable dinner-with plenty of leftovers for lunch the next day.  

SunPower Natural Foods
3711 Cahuenga Boulevard 
Studio City, CA 91604-3504 
(818) 308-7420
www.sunpowernatural.com 

Don't let the hippie-dippie name fool you: this Studio City restaurant is as indulgent as they come.  Chefs Joseph Waller and Ron Russell have designed a brilliantly inventive menu-using ingredients like cashews, kale and jicama in ways you never thought possible-to create sweet and savory dishes rich enough to satisfy even the most carnivorous of meat eaters.  

At SunPower, I suggest you simply order the most obscure item on the menu and trust that it will be delicious.  These guys have taken painstaking measures to ensure their ingredients work together to make something that's delicious, not just "good for vegan food."  

The pistachio cream soup is godlike, and the sweet kale cashew shake is a distinctive after-dinner treat that tastes as sinful as an old-fashioned vanilla malt. Your server will happily pack up a shake to go so you can enjoy it once you've returned from your food coma, as we certainly did.  

For an entrée, try one of the personal pizzas, which feature cheeses made from cashews and pecans, savory meatless sausage, and crunchy whole-wheat or raw crust. For the less adventurous palate, order the sunflower seed burger with confidence: it boasts all the heartiness of the real thing, and comes with the familiar accompaniments of lettuce, pickles, onion and tomato.  

With entrees from $9-11, SunPower is slightly pricier than Leonor's. But given its expertly designed menu and elegant sit-down dining room, this place is worth the couple  of extra bucks.  Two people could easily get out of here for under $30, which makes SunPower more than deserving of its Cheap Eat title.  

Vegan Plate
11943 Ventura Blvd 
Studio City, CA 91604
(818) 506-9015
www.veganplate.com  

And finally, there's Vegan Plate: your classic hole-in-the-wall vegan Thai place.  Located in an unassuming Ventura Boulevard shopping center in Studio City, this place is as convenient as health food gets. Opt for delivery, as I often do, since this place doesn't have the greatest parking situation. The food is well worth the wait, which is usually only half as long as they estimate.  

Vegan Plate offers crowd-pleasing basics like pad thai, spicy eggplant, and various curries, which they graciously separate into three discrete groups: red = hot; green = medium; yellow = mild. Finally this "farang" can make an informed decision about her curry!  

Stir fries and curries come with your choice of tofu, seitan, or various soy meats.  And since you can also adjust the heat factor for many of the dishes, the possibilities at Vegan Plate are endless. My personal favorite is the yellow curry with soy chicken, although the eclectic P.E.T. (pumpkin-eggplant-tofu) is also quite popular.  

Go with a lunch or dinner "special" for an undeniably good deal: they'll add steamed brown rice, a sweetly dressed salad, and a crunchy spring roll to your meal for a grand total of $8.95 for lunch or $10.95 for dinner.  

And like Leonor's, the portions at Vegan Plate are perfect for making two meals out of one, or sharing two dishes among three people. Remember, Thai food is meant to be enjoyed family-style, so grab a couple of friends to share your newfound guilt-free feast.  

M Street Coffee and Gallery
13251 Moorpark St 
Sherman Oaks, CA 91423
(818) 907-1400
www.mstreetcoffee.com

This hipster-esque Studio City coffee house is as refreshingly uplifting as the tree squirrel that unabashedly greeted me outside its door. Now I don't generally rate my cafés by their resident wildlife, but if there were ever a symbol for the ambient friendliness here that seems to elude most non-chain coffee joints, this was it.  

Just a few blocks off the well-trodden Ventura Boulevard, M Street offers better customer service in a more pleasant atmosphere than your average café/gallery establishment. You can go anywhere to sip an Americano and listen to Modest Mouse, but when was the last time your barista at such a place was not pissed off at the world? M Street, with its friendly staff, free wifi, and community of kindly regulars, maintains an ambiance that sets it apart from the rest. 

"On any given day you'll see customers sharing tables when we get crowded or lending a hand to someone in need," says owner Andrea McClain. "M Street has become a true neighborhood coffee shop." 

Even the décor, which features artwork from a different local artist each month, celebrates the neighborly spirit found at M Street. And its clean, spacious interior, a welcome departure from the dark corners where I used to get my coffee, emanates a certain air of optimism.

The drink menu includes organic coffee and teas, unique fruit smoothies, and tempting blended coffee drinks. With diet-accommodating menu options such as almond milk and soy protein powder, it doesn't take long for customers to discover "their" drink (and, subsequently, for head barista Kate Schroeder to memorize it).  

"We really love getting to know our customers and making them their favorite drink each day," says McClain.  

For those of us not hip enough to take caffeine without food, us common folk for whom coffee and cigarettes are simply not sustenance, M Street has a decadent array of pastries including vegan and gluten-free choices and freshly baked bagels. (Extra props to supplier Western Bagel for not putting caraway seeds on the Everything ones. How can anyone actually like those little God-forsaken footballs of gaggery?)

Anyway, today I was delighted by M Street's Peach Pear Apricot smoothie, with 6 grams of soy protein for an extra 50 cents. It was well blended, not icy at all, and the sweet-tangy apricot flavor was strong enough that the smoothie was untainted by the protein supplement. Tomorrow I suppose I'll try out the organic teas, with a chocolate muffin to balance out the calories. 

There's truly something here for everyone: the eco-conscious vegan with a sweet tooth, the lactose-intolerant, high-strung caffeine addict, and I daresay that tree squirrel outside - as McClain's eco-conscience clearly plays a role in her business decisions.  

"Opening M Street as an eco-friendly establishment was imperative to me," says McClain. "I try to be conscious of every choice we make." Using local ingredients whenever possible and opting for "green" options in everything from the cups to the furniture to the paint on the walls, M Street offers all the environmentalism of the hippest of hipster coffee houses, without the side of cynicism.   

My partiality for bushy-tailed friends aside, this place is worth checking out for its refreshing ambiance, delicious menu, and sound business ethics. 

Los Angeles is home of the new phenomenon of following favorite food trucks via Twitter to munch on the cheap and tasty fare prepared inside the roaming kitchens, serving food curbside out of the windows of  chicly painted trucks. The trucks change locations daily and park for only a few hours on any given day or night. The kitchens inside the trucks are compact, so when the food is gone, they're gone--until the next day--or later that night --at a new location disclosed; sometimes last minute; to their Twitter and Facebook following.

Such was the case with owner, Alex Chu's new Dim Sum Truck being added to the latest fleet of movable eateries. The official launch party was set for February 28 at 7 p.m. in Venice. Chu made several street appearances beforehand where he prepared traditional Chinese dim sum menu items and his own fusion creations that were received with great enthusiasm.

Chu's location "tweets" in the days before the launch party were revealed last minute making it difficult to catch him, which only made my cravings for har gow and turnip cake more intense as the countdown-- until he would be in a confirmed place on the Westside at a specific address- began. When Saturday arrived-- so did bad weather, the powerful February rain storms Los Angeles had seen all month-- Chu's followers feared the party would be a bust. After all, it's only an outdoor food truck. Who wants to stand outside in the cold rain, eating dim sum standing in high-heels on a windy Saturday night? Chu posted on Twitter that afternoon, "Chinese believe rain on the day of a grand opening means good fortune."

Saturday night, 7:30 p.m., under cloudy skies filled with an immense full moon instead of rain, sat the Dim Sum Truck. Strategically parked in the parking lot alongside The Brig's  giant  brick wall, an oversized mural was  illuminated with sky lights which made for a nice dramatic back drop. A few stand-up only tables on the edge offered a place to eat while waiting for your order to be called.  Most people stood near the truck mingling companionably.

After being greeted by one of the friendly staff members at the first window, you checked off your choices on a small sheet that also served as the menu, paid cash and waited for Alex to prepare your order at the next window. Waiting approximately 20 minutes for an order of har gow, gow choy, turnip cake and egg tarts seemed appropriate considering the nice sized group already forming. When 22 year old Alex calls your name he proudly serves the neat little baskets he personally prepared for you with a great big smile, apologizing for the delay. The food was delicious, tasty little snacks to share with friends while standing around in a lit up parking lot at the start of a night.

Har Gow: 3 Sweet Shrimp Steamed Dumplings $2.50 round, fresh, light, touch of ginger, good starter for people unfamiliar to Dim Sum. Gow Choy: 2 Shrimp and Chive Dumplings $2.50 crescent shaped, fresh and light, larger than Har Gow stronger flavors due to the freshly minced chive. Turnip Cakes: 2 pan fried squares $3.50 batter is cake-like blended with shredded daikon radish and steamed. Customarily dotted with Chinese sausage which tends to make it oily and heavy. Alex uses dried shrimp instead, pan frying it before serving making it crispy on the outside and soft but firm on the inside. Mildly spicy. Outstanding. Egg Tart: 1 egg Custard Brulee` Pastry $1.50 Cute little round tart filled with baked egg custard. Crust tasted heavily of low grade oil. Served (for the launch party) with 2 adorable tiny chocolate cupcakes slightly bigger than a sewing thimble. Subtle flavor of cherry with perfect white icing swirl on top.
Follow Alex at  www.dimsumtruck.com and to see the complete menu with beautifully displayed photos. Currently serving Santa Monica, Beverly Hills, Venice, USC, downtown and lots of TBA locations.

If you have a taste for fine food and nothing on your agenda this Sunday, head on over to LA Weekly's 2nd Annual Gold Standard event at the Petersen Automotive Museum.  Pulitzer prize winning food critic Jonathon Gold has culled together 40 of the best tastes in Los Angeles to pleasure your palate.  VIP tickets are already sold out, but for a $60 admission fee, pre-payable online, you can try the best of the best from eateries such as Loteria, Hungry Cat, The Jar, Ciudad, Mozza and many more.  And if you want to bring your kids, the children's fee is just $10!  If you have a thirst for something with a bit of a kick, there will be plenty of beer, wine and spirits on hand to sample from The Wine House, Singha Beer, Frontier Whiskey and more.

The event is open from 1-5pm this Sunday, February 28^th and not only will you get a chance to enjoy some of LA's finest food in a fantastic location, a portion of the proceeds will be going to Heal the Bay and Make a Wish Foundation.  Good food and a good deed, all in one day!  Plus there will be a charity raffle you won't want to miss, and some great music from Lynda Kay and DJ Ice. Word on the street from last year's event was that the samples were more than ample and the affair was worth the visit.  If you go, be sure to take note of your favorites so you know which restaurant to hit on your next night out on the town.  And hey, you can brag to your friends that Jonathon Gold recommended it to you!  For more information and tickets, visit http://www.laweekly.com/microsites/goldstandard.

Mosto Enoteca
517 Washington Blvd.,
Marina Del Rey, CA 90292
Upper Deck
(310) 821-3035
www.mostoenoteca.com

With the Getty, Disney Music Hall, the new police headquarters, and the US Bank building, Los Angeles is trying to advance as an architectural beacon in the world, but unfortunately Southern California still has a long way to go. This is largely because this is a city that for decades has been built by strip malls--I mean without them there would be no San Fernando Valley.  Beyond the clichés, in L.A. strip malls are not just for Quick-e-Marts and doughnut shops.  Over the course of the next few months, I hope to unearth, what many are unwilling to admit, the fact that there is often better fine dining in strip malls than on Robertson or Wilshire Blvd. I am pleased to start with Mosto Enoteca.

On the cusp of Venice and Marina Del Rey, off Washington Blvd., adjacent to Aunt Kizzy's--home cookin'--restaurant and just above the steams of a dry cleaner is Mosto Enoteca.  Once upstairs, you walk through the balcony eating area to get inside this new traditional Italian restaurant.  The proprietors make do with the small, awkward walled in space.  The host station doubles as a wine and espresso bar.  If you can get beyond this, you will find a quiet ambience and infinitely inviting tables.  The light setting emits from the bulbs the perfect amount of visible light needed-low but not too low wherein on would use this restaurant as a back-up choice if your blind date is a fra-ugly.  You will not be caught up in a euphoria here, but at times when the space is crowded you will still feel alone and the helpful, friendly staff will usher in a feeling of comfort.

But enough about the aesthetics let's get down to business.  If an eatery isn't trying to have part of their menu be faux-tapas, the appetizer section is extremely depleted.   It is as if in L.A. the dinner is way too much as it is and put an appetizer to the meal and obesity will automatically set in.  There are only five appetizers with a fixed price of seven dollars.  However, there is a cold cut and cheese sampler section that could be fun with lots of wine; unfortunately the wine is much more expensive than the appetizers.  Don't look to come here to get drunk or even have wine with dinner.  Although there is a wide selection of wines by the glass, half and full bottle none are reasonably priced.  Even their bottles of beer are seven dollars.  This strikes at the root of Mosto, it has a price issue.  The soup of the day is 12 dollars for crying out loud.  It could be a neighborhood restaurant, but perhaps it could find a more economical price structure.

Although I began with a complaint, I will follow up by saying that I will be going back there often as I can as they have a plethora of nightly specials.  If there is an occasion that one doesn't appeal to me I will go with a standby: risotto asparagi e porcini ($18), with of course, made from scratch risotto with asparagus and porcini mushrooms.  My companion gets her usual, the mezzelune di zucca ($16) half-moon shaped pumpkin ravioli with butter and sage (which some actually get as a dessert or even as an Amuse Bouche).

Ultimately, I get the homemade pasta soaked and cooked in squid ink with tiny squid sashimi along with little pieces of garlic tossed that have settled within the snarls of the pasta ($20).  We order dessert, something we rarely do as we aren't big desert eaters, I mean it is LA after all we don't want to get obese:  torta della nonna ($9) with vanilla and cinnamon sauce.  

The whole of Mosto exudes confidence.  As a brand new restaurant it opens up in a strip mall and then charges quite a bit in relation to their location.  Furthermore, a lot of new restaurants start out by shying away from total freshness because it would mean they would have to charge more.  And Mosto is all fresh and actually rides on freshness alone.  That's what you leave with as you walk down the outside stairs: they don't over sauce, over do with spices. They place an all in bet on a dining experience where everything is home-made and lets that freshness speak for the dish and nothing else.  Mosto makes a strong case for minimalist dining.  

The rains of 2010 had finally stopped and the sun was out and I was ready to scavenge at Los Angeles's First Annual (implying, hoping that there will be more) Street Food Festival.  Twenty-five street food vendors were scheduled to serve their finest car cooked food, and I was ready to taste my first car made food. 

I had decided to get there before 11 a.m. hoping to get in and out with relatively minimal exposure to a crowd.  The vendors were housed one block north of Wilshire and just east of the 110 freeway.  When I drove up to the corner of the event, the line was already longer than a John Mayer apology.  I believed that it was long merely because the doors hadn't opened and everyone was simply waiting and once said doors opened there wouldn't be a line.  Parking wasn't bad and we got there early enough that the lot we parked in hadn't started to up their rates based on space and "event parking."  My friend and I got in line.  The sheer number of hipsters already in line was deafening and claustrophobic.  I didn't think they got up this early on a Saturday.  Nevertheless, the lines snaked through parking lots and down sidewalks for blocks and blocks.  No staffer was around to dispense information to those waiting in line, there wasn't even a rope, people just kind of got in place behind the person in front of them and the line got charted organically.  With gorilla marketing on Facebook and Twitter, the organizers were able to capture the hipsters, and like sheep if one shall go so shall the rest of the pack.  Above all, the selling out of the VIP tickets should have been enough of an indication for the organizers to be more prepared and accommodating to and for a larger crowd. 

Some of the roach coaches, err street food vendors, that weren't part of the event started parking in the street in front of those in line, thus shining a spotlight on the reality of the event.  The whole premise of the event was like the premise for why hipsters live in a certain area of Los Angeles.  The event had the semblance of a cool gritty movement.  The irony is that nine times out of ten people pass these trucks right by.  So this festival brought together what the eastside has brought hipsters: a life at the corner of yuppie and gritty. 

The advocates and organizers of this festival brought to light a burgeoning movement, albeit a movement that had been around for decades.  And L.A. could use more food events that could be more than just taste of (insert city here).  I was actually very surprised of the popularity, not just because it was food from a truck, but it was very similar to the vendors of farmer's markets.  The only difference is that at this festival they served from a truck rather than from under a tent.  With the ubiquitous presence of farmer's markets across the county, why had this event become so special, why did so many flock to a less desirable area of the city?  Perhaps hipsters have longed believe that farmer's markets are only for vegans and those who are thirty-five and above. 

At 11:40 I pulled an audible, with a paid flat rate of parking, my friend and I decided to go east over the traffic clogged 110 freeway to the old bank district to eat at Pete's.   Many other festival goers also pulled an audible and we saw them walking downtown and some even at Pete's.  When we walked back to our car many were making a mass exodus away from festival a lot not having entered as well.   There was one young twenty-something, after leaving the line, who said, "Well at least this means they will do it again."   Hopefully the second annual L.A. Street Festival will be more than one day, be in a bigger space and have it properly staff.  Even at two-thirty, as many were undeterred by the scheduled 5 p.m. end time, the line was as long as it was at the opening at 11a.m.

Angelini Osteria
7313 Beverly Boulevard
Los Angeles, CA 90036-2534
(323) 297-0070
www.angeliniosteria.com

When discussing where to have my birthday dinner, my boyfriend suggested trying a new place: Let's go on a new adventure!  As much as I would love to be that girl (she sounds sexier than I am), I was in need of an oldie but goodie.  And my favorite oldie but goodie Italian place in LA is Gino Angelini's Angelini Osteria.       

Angelini Osteria is a small non-descript space on Beverly Blvd (west of La Brea, east of Fairfax).  If you've never heard of it, it's because it's one of LA's best-kept secrets.  It's like Fight Club.  But involves black truffles.  So, though it would crush me to not be able to get a reservation whenever I wanted, if you love something you have to let it go...

My absolute favorite thing on the menu is the spaghetti with black truffles and pork sausage.  This isn't the kind of dish I would ever order anywhere else but it's a must-eat-before-you-die kind of thing.  The pasta is homemade and. I have to stress this, perfectly cooked.  You could spend the rest of your life trying to recreate this dish at home and it simply wouldn't happen.  Even though truffles and sausage are involved, the star is the fresh spaghetti pasta.  All the flavors are perfectly balanced, the texture is creamy and smooth, and the portion size is just right.  And on this night of the anniversary of my birth, it was just as special as I remembered it. 

But to prepare my taste buds for the truffle pasta, I started with the mussels and clams (served in a spicy tomato broth with delicious garlic bread).   The mollusks were sweet and plump and served in generous portions.  I realized something very important while munching these little guys: dipping buttery garlic bread in spicy tomato broth is one of the purest, simplest pleasures in life - one I should partake in more often.  Sometimes I just forget how delicious clams can be!  The Honig (Napa Valley) sauvignon blanc was the perfect pairing to this garlicky feast (the entire bottle). 

Last but certainly not least, we finished off our meal with the bistecca for two.  Some people order dessert - Ryan and I order steak.  It's romantic.  All you need to know about this dish is that 1) it is a huge (gigantic) t-bone with filet on one side and "steak" on the other, 2) it is carved and served by your waiter at the table, 3) it is enough to feed four full-grown men and 4) it will make everyone in the restaurant stare at you in disbelief, with judging jealous eyes.  I ate all the crunchy broiled chanterelles and spinach on the side but barely touched my potatoes - they were just filler.  But the steak (cooked medium rare of course) was amazingly succulent and masterfully prepared.  It is not recommended for the faint of heart or little bellies of the world.  This is a dish for men and birthday girls only.

Because of nights like this, Angelini Osteria is still and will always be one of my favorite places for excellent Italian food.  It's the perfect spot for a special date or a celebration with friends.  You will be amazed by the food and impressed with the service from beginning to end.  And, wallet permitting, you'll come back again and again.

Wurstkuche
300 East 3rd Street
Los Angeles, CA 90013-1820
(213) 687-4444
www.wurstkucherestaurant.com

Last night I trekked all the way downtown for Wurstkuche:  gourmet hotdogs!  With a foodie friend in tow, I traversed the slippery LA traffic to the inconspicuous corner of E. 3^rd St and Traction.  Being so uncool, we entered through the wrong (front) door and instantly felt lost in a sea of hipness (and people staring at us).  We were directed to this hidden back area where we found a wind-y line where people were holding menus in one hand and beers in the other.  We immediately got in line and ordered draft beers - Bitburger for me and Unibroue La Fin du Monde for Elliott.

What to order?!  It was a bit overwhelming.  We decided best to divide and conquer.  We ordered one dog from each of the three categories: Classic, Gourmet, Exotics.  After much negotiating we ordered the Bratwurst (fine cuts of pork, coriander and nutmeg) with sauerkraut, the Austin Blues (hot and spicy, tri-pepper & hardwood smoked pork) with caramelized onions, the Rattlesnake and Rabbit with Jalapeño peppers (buttery but mildly spicy) with spicy peppers, and a large ("groot") order of Belgian fries with curry ketchup and bleu cheese walnut and bacon dipping sauces.  I would recommend asking your server which toppings go best with the sausage you order (it might be best to leave them off altogether!).    

We got our fancy red number tower and returned to the front area where all the long communal tables and the bar were filled to capacity.  Luckily, we snagged a side table with more than enough room for all of our food and beer.  My favorite thing about sitting against the wall at this side table was being able to people watch:  The crowd is pretty young (I'm guessing mostly USC co-eds) and probably way cooler than you'll ever be.  They're eating rattlesnake dogs with reckless abandon while Hot Chip and Brazilian Girls play in the background. They're drinking Chimay White in their cool Chimay cups and it seems like everyone in here knows each other.  The ambiance is warm, inviting, and clean.  It feels like a European discotheque. 

Our Belgian fries came first.  They're served in cute little paper cones in a cone stand.  Adorable!  The curry ketchup was a little much for me but the bleu cheese walnut and bacon sauce was quite tasty.  I'm forever partial to shoestring fries but these thick cut potatoes were pretty good.  Our dogs finally came and we split each of them in half.  I went for the classic Bratwurst, sauerkraut and hot mustard dog first.  It. Was. Perfect.  This one was going to be hard to top.  But because I'm not a quitter, I dove into the rattlesnake next.  It had an interesting texture - a bit tougher than the Bratwurst - and tasted rabbity.  I loved the spicy peppers on top but I was secretly wishing I was eating more Bratwurst.  Nevertheless, I went in for my third dog tasting: the Austin Blues.  It was spicy and juicy with a snappy casing.  I chose the caramelized onions on top but they weren't really that caramelized so I just took them off and poured on more hot mustard.  Most things in life can be fixed this way, I find.  And again, I found myself nightdreaming about eating classic Bratwurst...it was that good.   And last but not least: all the sausages are served in deliciously fresh baked rolls which, for me, makes all the difference in the world.  

I had a lot of fun experiencing this unique sausage place, and sometimes that's just as important as the food itself.  I really appreciate that this place does something so simple, so well.  It definitely cares about the details.  I heard a little rumor they are opening up a second location in Venice but it will be hard to recreate the downtown vibe I was so fond of.  One thing's for sure, Wurstkuche is definitely an LA must-try for Bratwurst and beer.

Eva Restaurant
7458 Beverly Boulevard
Los Angeles, CA 90036 
(323) 634-0700
www.evarestaurantla.com

I didn't make it to my 6:30 am spin class this morning.  I was still sleeping off the Eva-induced food coma I happily inflicted upon myself last night (some things are just more important than rock-hard abs people!). And, in retrospect, it was 100% worth it because I had one of the most magical dining experiences I've had in a long time.  I have that morning-after glow. 

Eva opened in mid-September 2009 (after taking over the tiny space on Beverly that Hatfield's left behind) with big shoes to fill.  The name "Eva" suits this space perfectly: compact and classy, it's like an upscale utopian club house.  I entered knowing I would be enjoying well-prepared food but...I got much more than I bargained for. 

I walked in and, like any hard-working girl, plopped myself down at the bar and ordered a drink.  The bartender was adorable and friendly, kind enough to make small talk with me so I didn't look like too much of a loser drinking by myself.  I loved being able to see into the kitchen where chef de cuisine Brian Huskey and his lively team were cooking up a storm.  My date arrived just before I downed my delicious glass of Ladera Cabernet Sauvignon and we were escorted to our cozy little corner table. And just like that our food adventure was under way.

Our waitress was peppy and sweet and extremely knowledgeable about the menu.  Perfect.  She also admitted that the pumpkin ravioli was actually filled with butternut squash (it's a seasonal thing) and gave all her recommendations.  I really wanted to order everything because you only live once and all that but we settled on the peeky toe crab, assorted baby lettuce salad, carrot soup, young chicken, poached beef, smashed potatoes, and lemon pudding cake.  And...they brought the Maine Bagaduce oysters as a surprise. 

The peeky toe crab dish was served with yuzu gelee and kyoho grapes.  It was light, fresh, and flavorful.  What's not to love? The assorted baby lettuce salad was served with chips of bacon, tomatoes, and tossed in a green goddess dressing.  I have a hard time raving about salad (boring!) but this salad...is amazing.  The dressing is perfection and I wouldn't have minded going home with a couple of bottles.  The Bagaduce oysters were just okay for me.  I like my oysters served ice cold and not as salt watery as these particular oysters were.  But they were presented beautifully and good enough to finish off so I can't complain any more than I already have.  

Anyway...I want to talk about the carrot soup [angels singing].  Oh! carrot soup, you creamy orange temptress, with your candied tangerines strips swimming in mild ricotta cheese swirls.  There is life before this carrot soup (the dark years) and life after this carrot soup (nirvana).  After finishing mine I polished off my dates.  So much for manners!  

Now, let us get to the main courses, which I made sure to save room for.  The young chicken was served like little playful Stonehenge pieces alongside potatoes and turnips.  The chicken was tender, juicy, with perfectly crispy skin.  The poached beef was served with cauliflower, chanterelles, and salsa verde and was so tender; it was kind of like eating a stick of buttah. The waitress told us it was slow-poached in a vacuum sealed bag until it reached medium rare perfection.  Um....yes please. The dish looked like a whimsical forest of deliciousness, where bite-sized elves might play hide-and-go-seek.  It was so fun to look at and even more fun to devour.  Our mashed potatoes side dish was not to be outshined either.  It had such a wonderful texture and addictive flavor of shallots, garlic, and chives - a true delight!

But again, I was most excited for the dessert course.  Once a fat kid always a fat kid.  I strong-armed my date into getting the steamed lemon pudding cake topped with thyme/lemony foam.  I requested the foam be put on the side because, well, I hate foam.  But, I not only loved the cake, I loved the foam and at one (low) point was just spooning foam into my mouth......Don't you dare judge me. 

What else can I say?  From beginning to end, our night at Eva was amazing.  The food is simple, honest, and simply honestly just good.  If you're ever in the mood for well-prepared seasonal food that doesn't take itself too seriously, Eva is a must-try. I will definitely be back soon!

Tender Greens
2523 Culver Blvd
Culver City, CA 90232
(310) 842-8300
www.tendergreensfood.com

If Mary, Mary quite contrary actually had a garden, I would imagine it tasting something like the food at Tender Greens. Located in the quaint downtown Culver City, Tender Greens offers an abundant variety of fresh greens, vibrant vegetables and juicy meats, providing a comfortable, laid back ambiance for guests, making the entire meal experience feel something like it was home cooked...just like the food.

With the lunch-hour being almost non-existent these days, Tender Greens makes the on-the-go way of life simple by providing healthy, fresh food, fast. The order at the counter system makes for a quick and easy bite, also allowing customers to watch their food being made as they're waiting in line to pay.

The menu is posted on the wall, right as you walk in the door, displaying all of the delicious dishes they have to offer. Ingredients are guaranteed to be fresh and wholesome; Grain-fed beef and chicken, line-caught, ocean-fresh tuna and rest assured organic greens and products are used whenever possible.

The vast majority of greens are picked fresh daily from Scarborough Farms in Oxnard and anything not available there is purchased from local farmers, ensuring you're only getting the finest and the freshest. Enjoy seasonable vegetables such as brussel sprouts and cauliflower. These may seem like odd additions to the menu but they are delicious and definitely worth the risk.

Create your own plate by choosing any one of the big or simple salads, sandwiches or hotplates. All sandwiches are made with bread baked fresh on-site, daily and, like the hotplates, are made with your choice of either herb brushed ahi tuna, free-range chicken, angus flank steak, or grilled veggies (for the non-meat eaters).  All hot foods are grilled to order on the open flame, adding home-cooked flavor.

Take your food outside to enjoy the partially covered, wraparound patio appropriately adorned with brilliant vines and herbs. Or stay in and enjoy the outside view from anywhere in the restaurant courtesy of the large glass windows.

2010 comes with good intentions of diet and exercise. Tender Greens does their best to ensure diners aren't breaking their resolutions and are leaving full, nourished and most importantly...guilt free.  

Philippe
8284 Melrose Ave
Los Angeles CA, 90046
(323) 951-1100
www.philippechow.com

I've been wanting to try Philippe Chow's LA incarnation of Philippe since it opened nearly three months ago in the old Dolce space on Melrose (he has four other locations in the U.S. and Mexico). After landing in Los Angeles with lots of buzz (and some controversial headlines) Philippe was received with much Hollywood love. In an instant, the ghost of Dolce had been exorcised. Philippe was stuffed to the gills nightly with celebrities, foodies, and Mr. Chow groupies alike. The place was near-impossible for the average diner to get a decent table at. That was then. 

Last night was my first night at Philippe. I know I'm a little behind, but how am I supposed to fight a Kardashian for a table on opening night? HOW?! Three months late, I arrived around 8:00 pm and was greeted with low lights and an uber-mod Kelly-Wearstler-meets-The-Standard-downtown black, white, and red décor. Very fancy. And interesting. As the hostess led me to my booth I noticed the place was 90% empty - not a good sign on a Thursday night. Maybe it's just the economy, who knows?

With the restaurant all to ourselves, my date and I ordered everything our server recommended: Peking Duck spring rolls, chicken satays, crabmeat soup dumplings, Chilean Sea Bass (1/2 order), and crispy beef (1/2 order). The Peking Duck rolls were fried little eggroll-type appetizers that came with a lovely hoisin dipping sauce. The chicken satays were a peculiar shade of bright neon red and pretty tasty when dipped in hot mustard. The crabmeat soup dumplings were a bit too mushy/soupy inside but I think that's how they were supposed to be (hence crabmeatsoup dumplings). I would have liked a little bit more oomph! to my dumplings, a little more substance...but they were just okay. Oh well, on to the main course! I was excited to try the Chilean Sea Bass. It came sliced in two rows and topped with black bean on one side and garlic on the other - pretty elegant. Now the bad news. So, not to brag or anything, but I have an uncanny ability to detect fish that was frozen, then defrosted, then cooked, then served. Not that it's a crime to serve pre-frozen fish (if they did in fact do so), but for $60/serving I'm assuming patrons want fresh fish or at least fresh-tasting fish. This fish had frozen written all over its little sliced body. The crispy beef was served in thin clamstrip-like ribbons, overly sweet and underly meaty. The best thing about it was it was spicy, and I happen to love spice. This is the kind of crispy meat dish one should expect from the local Chinese takeout - not high-end Philippe. I should mention, though, that I got total food-envy when the couple next to us ordered the 7-lb Peking duck - it was carved with a meat cleaver right in front of them. Damn! We should've ordered that.   

My favorite part of the meal was chatting with our charming waiter from Boston and enjoying the red velvet cake he recommended. It wasn't as good as Susie Cakes in Brentwood (best red velvet cake ever) but it was actually pretty close! By the time we left, there was only one other couple in the entire restaurant. It was startling to see how empty the place was. My date mentioned that he suspected another case of the "missing soul" and, unfortunately, I felt the same way. As my good friend Eric would say: looks like Philippe Chow phoned this one in. Though Philippe's staff was extremely friendly, knowledgeable, and 100% attentive, we didn't feel love in the food or a heartbeat in the details. And love, as we know, is in the details - it's in the perfectly steamed tablecloths, the appropriately-sized cocktail glasses, and in not placing a chair at the end of every booth. I don't know if Philippe will meet the same fate as Dolce did - I hope not. I hope they find a way to evolve into a niche that makes more sense, food-wise. As long as they stick with their amazing staff, their potential is endless.

If you've ever dreamt of graduating from cooking for friends and family to tutelage under the, ahem, "watchful" eye of chef Gordon Ramsay, then today is your lucky day. Ramsay is looking for a select number of talented amateur chefs for the opportunity to become a MasterChef!

Ramsay will challenge and coach contestants to new culinary heights, but isn't afraid to speak his mind. If you've got a thick skin and special talents, this may be your chance to shine.

For those in the New York area, simply fill out the application at Fox.com/casting and make your way to Sur La Table in Manhasset this Sunday, January 10th, where they'll be holding auditions between noon and 5 pm. Don't forget to bring your best - judges will be expecting one prepared dish to be served at room temperature. You'll be given the opportunity to plate your dish there, but you are responsible for any utensils or other materials that you may need.

If you've got any questions, you can send them over to MasterChefNewYork@gmail.com. Good luck everyone!

Firenze Osteria
4212 Lankershim Blvd
Toluca Lake, CA 91602
(818) 760-7081
www.firenzeosteria.com

Upon arrival at Fabio Viviani and Jacopo Falleni's new restaurant,  Firenze Ostería my date and I were met with warm greetings from the Firenze staff. While being escorted to our cozy corner table, I noticed the average patron seemed a bit older (think "industry" dinners) and the décor seemed a bit gaudy, but I was there for the food so...faux-painted walls be damned! 

We started the dinner off with Carpaccio con Funghi (sliced beef filet topped with roasted mushrooms, crumbled blue cheese, extra virgin olive oil and a balsamic reduction).  Though the beef was cut a little thicker than I prefer and there might have been a tad more oil than I would have liked, the dish was pretty tasty.  Our waiter also brought us some warm focaccia bread and a delicious house tapenade.  I contemplated spooning the tapenade into my mouth but my date's look of horror and shame dissuaded me.  

For our main course, we ordered the famous Pollo Arrosto - the dish responsible for Fabio's Top Chef 5 Elimination Challenge win.  At Firenze Osteria, this dish is served semi-boneless with rosemary, lemon, and roasted potatoes.  Sounds amazing, right? Unfortunately, the chicken was a bit over-seasoned and the potatoes a bit under-seasoned.  It was, however, beautifully presented and fun to eat.  And sometimes, that's half the battle.  We also ordered Ravioli di Brasato (short rib ravioli), which was served in a creamy/cheesy Taleggio sauce.  I wasn't a big fan of the flavor combinations.  I know it's a cardinal sin to push away a plate of short rib anything, but the sauce was too salty for my taste buds.  Sue me.  Overall, I sensed a lack of passion and love behind the plates I was served; it was as if someone followed a recipe verbatim but forgot to have fun doing it.  (As a side note: the ethereal Fabio Viviani did appear at one point, flanked with an entourage, but was definitely not the someone who prepared our dishes.)   

Perhaps Chef Fabio's number one priority is no longer serving impeccable dishes.  Surprisingly, I think I'm okay with that.  But only because he is a charismatic, talented man who could not - should not - be contained in the kitchen.  Still, I can't help but feel sad that his new venture with his childhood friend Jacopo had the potential to be uh-mazing.

Unless you're abstaining from alcohol completely this New Years Eve, it pays to drink smart. An oxymoron, I know. One can always try. Here are a few ideas.

Tip #1 - Pace Thyself

The most obvious and the most often ignored rule of any prolonged New York New Year's Eve Party, proper pacing is essential to ensure that when midnight comes around you’re kissing your date/stranger of choice/whoever, not hugging a toilet in New York City.

Tip #2 - The Bottle Is For the Whole Table

Bottle service: always a good idea. Doing shot after shot after shot while your friends are out on the dance floor living it up: don’t. Not only is it a bit rude, it’s also a guaranteed way to have people start saying, “Wow, what happened to that guy?”

Tip #3 - Water

Superstitions about drinking water on NYE being bad luck abound, but a glass or two of plain ol’ H2O here and there can help you make sure you aren’t the first to go home.

Tip #4 - Eat Sensibly Before You Start Drinking

Indulge in a fatty piece of pizza, small steak, or al pastor taco before you head out. The fat will help your body cope with all the booze to come. Carbs will help keep your blood sugar high for hours to come. Yes, it’s a holiday. No, it’s not Thanksgiving, so keep portions sensible. If you’re going to a formal dinner, constantly refilling wine glasses and cocktails can make it difficult to tell how much you’re actually drinking, so try to keep track.

Tip #5 - Quality Over Quantity

It’s a celebration, so celebrate New Years Eve! Take the chance to be classy. After all, you probably didn’t get all dressed up just to drink the same thing you were drinking back in college.

Looking for the best NYE Parties? Check out 6-Hour Open Bar Amnesia New Years Party.

Have fun, stay safe, and have a happy hangover!

Mastro's Steakhouse Beverly Hills
246 North Canon Drive,
Beverly Hills, CA 90210
(310) 888-8782
www.mastrosrestaurants.com

From the moment you step out of the car onto the red carpet at the front door valet, you can bet the celebrity treatment at Mastro's Steakhouse Beverly Hills doesn't stop there. Greeted inside by a glowing Christmas tree (seasonal) and friendly faces, guests know they are in for an evening fit for a star... and probably a table by one too.  This popular Beverly Hills restaurant and celeb hot spot has been serving up the good stuff for nearly 10 years and doesn't plan on slowing down.

Although reservations are highly recommended (but not necessary), to get a table at this swanky restaurant, waiting for a table isn't such a bad thing thanks to the bars. The downstairs bar, although being a bit smaller, is never short on the service or pours. Take the short elegant walk up the winding staircase to the second bar, which offers front row seats to the live band and two large flat-screen televisions surrounded by a gathering of Beverly Hill's finest. 

Both cocktail areas are full service/full menu if guests feel more at home at a high top. If you're not into waiting for a table in style, it may be worth a trip to the bar just for a cocktail. Mastro's has a cocktail list that is unlike any other.  Just to add a little extra pizzazz, try the dry ice martinis. Served over dry ice, these smoking bubbling martinis are sure to start the evening off right.

There are two separate dining areas tailored for any guest's fine dining preference.  Downstairs offers a more traditional dining experience, quiet, smaller and more intimate, ideal for a meeting or romantic celebration, while upstairs dining is more festive and though its a bit louder (courtesy of the piano bar) its still warm, ideal for smaller gatherings, or a girl's night out. In addition to the two main dining rooms there are also the private dining areas including the exclusive Napa Wine room, Mastro's room and Chef's room, which can be booked for any special occasion.

Once seated, guests are presented with a warm breadbasket fit for a king, including the popular pretzel bread... just to warm up your taste buds. Delish! All items on the menu are a la carte; portions are large so bring your appetite and a maybe a friend or two. Don't let the appetizer menu distract you from the main attractions, although they're definitely worth a preview. The "build-your-own" seafood tower is everything you've always wanted when it comes to the ocean edibles, fresh oysters, lobster, crab and caviar. As little or as much as you like, all the dressings and of course dry ice to give this smoking seafood tower a dramatic, mouthwatering effect. (Why stop with the martinis...)

The sizzling New York Strip is nothing short of gigantic, accompanied with some lobster mash and sautéed sugar snaps (just to add some color to the plate) you should be set with a full stomach for the evening and leftovers for the next day. For the smaller appetite, there is a perfectly portioned petit filet. If "bone-in" is more your style, the Kansas City Strip, Ribeye or Filet are sure to please your palate. All steaks are cooked to your liking and served on their signature 400-degree plates with a side of WARNING.

There is a healthy selection of veggies and potatoes, ten different ways; mashed, baked, fried or stuffed (just to name a few) to compliment your choice of meat, chicken or fish. Or try the colossal onion rings for the kid in you...or, get them for your kid!  "All sides compliment both steak and seafood" says Executive Sous-Chef Walter Mayen.  "Steamed veggies to compliment the fish...Creamy, heavier items to compliment the steaks." Mayen said. " Everything goes with everything, it's a nice, even balance but completely depends on each guest's palate."

You can rest assured Mastro's uses the finest quality food. " We are constantly talking to new vendors, seeing what they have to offer making, sure we have the best out there," says Mayen. He has been with the Beverly Hills establishment since it's opening in 2001. " Some Friday nights we were only doing 100 covers. Now we are averaging 500," Mayen said. " So far, I've seen nothing but positive changes in the business."

Mastro's knows good steaks, excellent seafood and has something for everyone. With New Year's right around the corner, I'm raising my glass to Mastro's Steakhouse Beverly Hills, wishing them continued prosperity and good fortune...Here's to the next ten!

Consider yourself warned: bubble guts and long lavatory visits will be the consequence of negligent champagne and wine selections. Don't be a victim. Instead, on New Year's Day 2010 you should be feasting on black-eyed peas, watching football and maybe even sifting through some bills. The toast on New Year's Eve, which officially brings in the New Year, traditionally marks the unmitigated totality and culmination of the year as well as the climax of the evening. Therefore, mustn't we honor this occasion appropriately? For just this one night, abandon the Andre and ditch the Sutter Home, because tonight, your taste is held to a higher standard. Here are a couple new world suggestions to help guide you.

New Year's Eve Wines

Although all of the Scholium Project wine varieties are new, hip and upcoming among this community and will be sure to satiate your palate, we've chosen the Babylon Tenbrick Project Petite Sirah from the Suisun Valley Vineyard in California as this year's landmark selection. Pour this fierce 2004 vintage throughout the night and an air of class and fun will ventilate your atmosphere.

A luxuriously crafted and classic choice for New Year's celebrations is always suitable. That's why we're suggesting the Long Shadows Winery Sequel 2006: a polished and precisely textured Syrah with pure class and contemporary innovations. Based out of Washington, this winery from the Columbia Valley competes with even the most acclaimed winemakers, the definitive preference for traditional celebrations.

Quintessa Red Wine 2001, a blend of Cabernet Sauvignon and Merlot, is a signature variety with beauty and flair. Instead of intensifying your New Year's Eve experience to the extreme, relax, enjoy, and sip on this refined choice. What better way to rejoice than with this sophisticated and mature blend?

New Year's Eve Champagnes

When making that ever so anticipated toast, make sure your glass is not too full and without a doubt, sparkling! Bringing in the 2010 New Year denotes the end of one  decade and the beginning of another. Before a midnight kiss, a toast to this epoch is customary. Fill your flutes with Perrier Jouet Fleur de Champagne Rosé 2002, grab a handful of confetti, and live in the moment!

Sip the lesser known, yet equally elegant Domaine Ruinart Brut Rosé to begin 2010 with élan and style. We suggest casual sipping of this powerful and persistent selection, paired with creamy and decadent flavors.  Cheers!

A flagship of new age champagnes, Krug Grande Cuvée Brut, is another of our recommended flute fillers. Highly rated with sweet style and complex, refined depth, this gem alone is toast-worthy by itself. Feel an exclusive confidence in your celebration drink and raise your glass high!

Tonight, we’re planning to experiment with something new, kiddies. Its name is Spike Your Juice. Actually, scratch that…we’ve nicknamed it the Jesus Juice Experiment. Think of it as juice that starts off sweet and turns into a tangy, refreshing alcoholic drink. A popular European favorite that has made it all the way to the NoHo Lofts for an inquisitive group of amateur mixologists to taste test. Natural fermentation in an easy-to-use packet! Bacchus must be smiling. What more can we ask for to start an adventurous night?

A great conversation piece: what the heck is in that packet that was only available during harvest time until now? We learn that yeast, organic evaporated cane juice and emulsifier make up this magical powder. We read the simple-looking directions. It’s a three step process. Starts with a basic 64 oz bottle of your favorite juice and presto! Champagne-like alcohol.

The first step is to grab a 64 oz bottle of your favorite minimum sugar juice, although best results mandate you use grape, cranberry or pomegranate. The juice should be unfiltered, not artificially sweetened and not refrigerated. The second step is to Spike Your Juice with the packet provided. Half way done gang, and here’s a fun fact: Federal law permits making 100 gallons of beer or wine per year for personal use and not for resale.

Next fill the provided Airlock bottle with water and seal with a Rubber Stopper. One last step and we’re almost there. Final step… wait 48 hours. Wait? What? Bacchus stops smiling. You want a stronger and dryer taste? Wait longer. Apparently fermentation doesn’t rush for anyone. A regular work in progress that one.

The motto is “Make it the way YOU like it.” We tend to like our booze fast. After staring at the concoction for 45 minutes, we wanted our instant alcohol. Our hostess suggested we get a chemist on speed dial. Stat!

A trip to the market and three bottles of red wine later, we were still transfixed by how we could speed up the process. We stared at the bottle intently. Who knew natural fermentation was so interesting? Was that a bubble in the air locked water? Something is happening.

Questions led to more questions. Are you supposed to leave it out? Or put it in a fridge? What if we just do it now? What if we just…add alcohol?

The hostess couldn’t locate a chemist and decided to go commando. She poured all 6 packets in the juice. Encouraged by any form of speedy progress, I assisted her. The others dismissed our rash impulses. There was nothing more left to do but wait.

FORWARD: Two Days Later…
Some members of the original group were present. Others had things to do or were done with the magic of fermentation. Our concoction had been juggled around so much that it was sticky due to getting dropped, thus, the Airlock got a bit of oxygen. However, we were down to taste, and taste we would.

The end result was quite delicious and refreshing, albeit the fizziness, bubbles, and a good buzz. Was our inept mismanagement of the specific directions the culprit? Final consensus, the experiment was a fun night for all involved. If the Europeans have the patience to figure it out, then we can make Bacchus smile again in Noho.

Suggested time for use of product: long weekends or a very long date.