Foodie

Rules of Eating Sushi

You may or may not realize this, but there are Rules when you go out for sushi. Maybe the Rules aren’t law at, say, Sushi Boy in the LAX airport (what are you doing there, anyways?), but any of the best sushi chefs know and respect the Rules, and breaking them means that your meal will be sub par. (Why waste the best fish on you, you undeserving mixer of wasabi into soy sauce?) Read More

Restaurant “Matsuhisa”- Los Angeles, CA

Why 3 stars you may ask??? Because I don’t like it when my waiter walks away as I am mid sentence on my order. Seriously??? You could have increased our bill by another $35 or more if you just heard what I wanted to order. Service was BAD!!!!  I always say “quality over quantity goes a long way”. Sushi was delicious but such small pieces that I had to strain my eyesight. No wonder they keep it bright inside. I guess as the economy is shrinking so does the food on your pate. Spicy tuna roll (baby size that is) was incredible. I think you can find same quality sushi in other places with way better service. Thank God my company kept me entertained thus making this place tolerable!!!

Restaurant “Terroni”- Los Angeles, CA

First time i was introduced to “Terroni” restaurant was by an Italian wine maker Giorgio from Falernia/Chile. He is also one of their wine suppliers. He told me: “As an Italian let me take you to the best Italian restaurant in L.A.” Little did i know that I will end up in a loud, we don’t take reservations, off the beaten path music, bad service, little rustic place with the most delicious, authentic Italian food I have ever tasted. Their pizzas are out this world, due to the most balanced in every way red sauce they put on it. Pasta’s are amazing and so is their appetizers. If you want good Italian food for under $$ go to Terroni. You just can’t go wrong here. But remember if you want to have a conversation get a table outside. It’s very, very laud inside. Buon appetito Giorgio!!!!!

Restaurant “Ink”- Los Angeles, CA

I can ink all day about Michael Voltaggio’s creation “Ink”. He definitely knows his food and presentation!!!! The new wave of molecular gastronomy is growing ever so quickly in the foodies world and Muchael Voltaggio is certainly on top of it.

I didn’t know what to expect and upon arrival (make sure to have a RSVP) were promptly and pleasantly seated by an ever so professional hostess.
So here where all the fun begins. I ordered their Vodka, lime, ginger, soda drink and it arrived in a copper cup with a handle. Speaking of attention to detail here. Copper conducts hot and cold extremely well so if you pour cold drink into a vessel as such, the drink will stay cold for a long time not melting the ice and thus not diluting the vodka in the cup. How smart is Michael??? Read More