Fight for Your Independent Pharmacy!

We live in a world where impersonal relationships is the norm. We don't know our neighbors, we don't engage in conversations with community members, and often, we are oblivious to our local businesses. I, like most people, like to run into a store and leave with my item in hand without a single conversation. But what if that one item has the potential to save your life? This is the power of modern medicine! Wouldn't you want to know the possible effects of the medication and maintain a relationship with not only your doctor but also your pharmacist? 

Rx Unlimited is the epitome of good patient relationships. They not only pride themselves in providing good business, but they maintain close relationships with doctors as well, making sure the patient is taken care of full circle. They have been a pillar in the AIDS and HIV community since the early 90s, providing healthcare to those who were denied help in the initial stint of the outbreak. 

Now, after 20 years of operation, Rx Unlimited is on the verge of closing. Due to a clerical error on behalf of inventory purchased by another local pharmacy, Rx Unlimited has lost their ESI/Medco contract provided by Express Scripts - a Fortune 100 company which provides most, if not all, of the medications within the store (and the country). Rather than fight the audit and risk not being able to continue servicing its patients, Rx Unlimited decided to provide of all the money demanded in the audit findings. What was the ultimate outcome? Express Scripts took the money and cut the contract as of November 8, 2013.

Why is this so near and dear to my heart? Because Rx Unlimited is my family - literally and figuratively. My family has owned and operated the business since its inception. I have bonded with folks who are routine patients, and have known most of the employees for the majority of my life. Rx Unlimited only wants to be able to continue to service its patients, despite the apparent bad faith dealings by Express Scripts. We hope that continued public and political pressure will convince Express Scripts that it cannot bully independent pharmacies and treat them as disposable, nor impede patients from choosing to use their local independent community pharmacy. 

If you would like to know more information on the issue, please visit their Facebook page at: https://www.facebook.com/pages/Rx-Unlimited-Pharmacy/167017743314541  Their online petition can be found at: http://www.ipetitions.com/petition/rxunlimited/?m=0

Organic or Natural?

Whenever I peruse the grocery store for food, I am often dumbfounded by the robust use of vague terminology by the food industry.  Often conflicted to buy natural or organic food, I have alas done my research to see 1) what is the difference and 2) why should I care.

The Difference

• Natural foods is assumed to imply foods that are minimally processed and do not contain manufactured ingredients.
• Organic food is certified to not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.  

Here is a basic breakdown of what those terms mean.

Artificial Flavors

• What are they?
• Flavorings are chemical formulations that mimic the flavors and smells of foods
• What are some examples?
• fruit flavored drinks, teas and yogurts
• What are the health risks?
• Controversial - A number of studies have shown a relationship between artificial coloring and hyperactivity. On the other hand, some studies do not show any effect of coloring on children's behavior. (National Institute of Health)
• Fun Fact
• Castoreum (which is extracted from the anal glands of a beaver) is used to make artificial raspberry flavoring.  Yummy!

Artificial Colors

• What are they?
• Colors additives are any dye, pigment or substance that imparts color when it is added to food or drink
• What are some examples?
• macaroni & cheese, baking mixes, and pickles
• What are the health risks?
• Controversial - For more than 30 years, scientists have examined the relationship between food coloring and hyperactive behavior in children, but with mixed results. (WebMD)
• Fun Fact
• Artificial food coloring is derived from coal tar and petroleum.  Lunch at the La Brea Tar Pits?

Artificial Preservatives

• What are they?
• Preservatives generally fall into one of three categories: those used to prevent bacterial or fungal growth, those that prevent oxidation (which can lead to discoloration or rancidity), and those that inhibit natural ripening of fruits and vegetables
• What are some examples?
• bread, fruit and vegetables
• What are the health risks?
• Controversial - Artificial food preservatives, by and large, are generally recognized as safe.  However, some researchers believe some preservatives, such as nitrates, are linked to asthma, nausea, vomiting, and headaches.  
• Fun Fact
• Embalming chemicals are a variety of preservatives used to preserve cadavers.  No wonder Egyptian mummies look so good!

Artificial Fertilizers

• What are they?
• Synthetic fertilizers are man-made combinations of chemicals and inorganic substances that supply essential nutrients to soil
• What are some examples?
• Miracle Grow
• What are the health risks?
• Beneficial: Synthetic fertilizers are easy to use and their effects are almost immediate
• Harmful: Synthetic fertilizers have several long-term negative effects (LiveStrong)
• Human Carcinogens: Designed to kill or prevent weeds, several of the ingredients in synthetic fertilizers are known to cause cancer
• Water Pollution: High amounts of nitrogen often find their way into waterways resulting in loss of oxygen in the water
• Toxic Waste: Synthetic fertilizers contain toxic heavy metals (such as silver, nickel and selenium) and pose human health hazards
• Fun Fact
• Have you ever stuck a white carnation flower in dye and watch it turn color? This same process happens with chemicals from fertilizers – it becomes forever part of the plant…no matter how many times you wash it off! 

Artificial Pesticides

• What are they?
• A synthetic pesticide is a poisonous chemical or mixture of chemicals that is intended to prevent, repel, or kill any pest
• What are some examples?
• Off! Insecticide Spray, Raid Max
• What are the health risks?
• Beneficial: Synthetic pesticides protect crops from pest invasions
• Harmful: Pesticides have been known to cause lymphoma, leukemia, breast cancer, asthma, and other immune system disorders. (University of California, San Diego)
• Fun Fact
• There are over 160 synthetic pesticides in the United States that are listed to be possible carcinogens.  And you thought pesticides were only for insects…

Irradiation

• What is it?
• Food irradiation is a technology for controlling spoilage and eliminating food-borne pathogens, such as salmonella.
• What are some examples?
• tropical fruit, spices
• What are the health risks?
• Beneficial (Iowa State University Food Safety Research Project)
• Preservation: Irradiation can be used to destroy or inactivate organisms that cause spoilage and decomposition, thereby extending the shelf life of foods.
• Sterilization: Foods that are sterilized by irradiation can be stored for years without refrigeration just like canned foods
• Control food-born illness: Irradiation can be used to effectively eliminate those pathogens that cause food-born illness, such as Salmonella.
• Harmful (Food and Water Watch)
• Expensive: Irradiating the U.S. food supply would be extraordinarily expensive.
• Ineffective: Irradiation does not kill all the bacteria in food and may undermine other food safety efforts by masking filthy conditions and encouraging improper handling.
• Impractical: Irradiation damages many foods and can ruin their flavor, odor, and texture. The process destroys vitamins, protein, essential fatty acids and other nutrients.
• Dangerous: Scientists have observed serious health problems in lab animals fed irradiated foods. Those include premature death, cancer, tumors, stillbirths, mutations, organ damage, immune system failure and stunted growth.
• Fun Fact
• The irradiation controversy is similar to radiation therapy received by cancer patients: some believe it is beneficial, whereas others believe it is harmful.  The question is, does your food have cancer?

Genetically Engineered Ingredients

• What is it?
• Genetic engineering creates plants with the exact desired trait very rapidly and with great accuracy.
• What are some examples?
• wheat, corn
• What are the health risks?
• Beneficial 
• Pest resistance: Growing GM foods can help eliminate the application of chemical pesticides and reduce the cost of bringing a crop to market
• Disease resistance: Plant biologists are working to create plants with genetically-engineered resistance to plant diseases
• Drought tolerance: Creating plants that can withstand long periods of drought or high salt content in soil and groundwater will help people to grow crops in formerly inhospitable places
• Nutrition: Malnutrition is common in developing countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. Genetically modified rice can allow for rice to be fortified with nutrients
• Harmful
• Environmental hazards: There is a potential risk of harm to non-target organisms
• Reduced effectiveness of pesticides: Many people are concerned that insects will become resistant to crops that have been genetically-modified
• Gene transfer to non-target species: Crop plants engineered for herbicide tolerance and weeds will cross-breed, resulting in the transfer of the herbicide resistance genes from the crops into the weeds
• Human health risks: There is a possibility that introducing a gene into a plant may create a new allergen or cause an allergic reaction in susceptible individuals. There is also a growing concern that introducing foreign genes into food plants may have an unexpected and negative impact on human health.
• Economic Impacts: Large argicultural corporations, such as Monsanto, make serious profit from GMO patents, and are not subject to through testing for saftey of human consumption
• Source: ProQuest
• Fun Fact
• Though I'm a bonafide food policy advocate, I often have trouble picking a side when it comes to GMOs 

Conclusion

• Natural foods is better for the environment, but not necessarily better for humans.  Although they lack artificial coloring, artificial flavoring and preservatives, I am more concerned with the ingredients that have scientific proof to be harmful.  
• In the grand scheme of decision-making, organic foods are better than natural foods.

Coupons for Cigarettes: Acceptable or Unacceptable?

Upon visiting a gas station last week in Chinatown, I had quite the unsettling encounter.  A consumer ahead of me was interested in purchasing a packet of Marlboro Lights.  The cashier looked at her with intrigue, and asked whether or not she would like a coupon to purchase Camel cigarettes for the bargain price of $1.00.  With cigarette taxes escalating tobacco products to an average of $6.00, the consumer did not hesitate to accept the offer.  To her right, there was a Certified Field Agent for Camel Cigarettes.  He willfully took down some of her information, and presented her with the coupon.  Taking a keen interest in his job, I asked the Certified Field Agent about his work.  

It was with an enthusiastic smile, he reported that he serves as a promoter for the brand, often partnering with local gas stations to reach consumers.  He explained Camel began using coupons as several industries implemented them in the wake of the recession.  Proud to be serving the community with affordable cigarettes, he noted that the coupon used to give consumers a pack of Camels for free.  Of course, this measure did not last long, as free cigarettes from tobacco companies became illegal.  

As our conversation continued, I couldn't help but notice the success of his presence in the gas station.  While I was only there for ten minutes, three customers who intended to purchase another brand of cigarettes walked away with a pack of Camels using the coupon.  That being said, increased tax on cigarettes exist for the sole purpose to create a disincentive on purchasing cigarettes.  Understanding that significant gains have been made in reducing the prevalence of smoking for the general population in the United States, Camel’s response to tobacco control interventions is to offer a discounted product.  When I inquired as to his clientele, I noticed they were concentrated in poorer communities in Los Angeles, and consequently, catered to ethnic communities and immigrants.  Of course, they target specific communities as research suggests smoking rates remain high for some sub-populations.

There is something utterly wrong about this situation, and I can’t help but think we need to take action against it. What are your thoughts?  Do you think providing a coupon is fair given the state of our economy? Or, does it suggest a need for further government intervention?

Community Gardens and the LA Food System

What's happening to our food system to make communities of faith, neighborhoods and schools come together and rethink the way they interact with food? What are emerging community gardens really saying? This piece discusses how health, the environment, malnutrition and social justice influence Angelenos to question their local food system, and do something about it.

Over the last several months, I’ve attended various events that suggest Los Angelenos have lost trust in what they’re eating.  Last month, I visited Temple Isaiah in West Los Angeles to hear a panel titled, “Just Food: The 411 on Good Food Procurement” in an effort to better understand how the environment, food workers’ rights, consumers’ health and small farmers’ viability all relate to price and convenience.  Following this event, I participated in "Guerrilla Gardening: Changing the World through Food" at All Saints' Episcopal Church in Beverly Hills to discuss new ways to meet our challenge to feed the hungry. I watched “Fruit Hunters” starring Bill Pullman, and learned of a small community in the Hollywood Hills coming together and creating what is now the “Hollywood Orchards” – a “virtual orchard” that engages local residents to learn about sustainable agriculture and food preservation.  From a distance, I’ve seen the 24th Street Elementary School in South Los Angeles build a garden with over 50 fruit trees and vegetable beds created by children and managed by teachers.  This is only a snip-it of what I’ve heard, seen and encountered since January 2013.  Why the sudden changes?

The first point that came up consistently was, without knowing which farms the food is sourced from, how do we know as consumers whether or not they have been genetically modified, sprayed with pesticides, or preserved?  With the continued outbreaks of e. coli, salmonella and various strains of the flu, more and more residents are starting to be concerned about the safety of their food. How long will it be before we are immune to antibiotics?  What are the long-term effects of ingesting meats injected with growth hormones? Which community will sustain an outbreak next? These questions have started to rival apocalypse conspiracy theories, but unfortunately, they are a grim reality.

Coupled with health concerns, Californians have taken it upon themselves to be environmentally conscious.  Owning a hybrid vehicle and installing solar panels is no longer enough – we must be able to be self-sufficient.  With recent reports noting that Americans waste almost 40% of edible food, how do we treat this matter efficiently?  In my discussions with community garden volunteers, I’ve been told that it’s not just about growing fruits and vegetables – it’s about continuing the cycle of life.  Barbara Linder of Greystone Mansion Community Garden explained that planting seeds, harvesting food and eating food is not where it ends.  Rather, it’s about utilizing organic plant waste to begin the cycle over again.  Members of her local community garden dispose their waste into composting bins, and use the fortified soil to replant the seeds.  

Paradoxical to an overabundance of food, a million county residents struggle with hunger at some point in the year.  The hardest hit areas are those that are rampant with poverty – namely, South Los Angeles.  With rising health risks such as obesity and high blood pressure, residents of underserved communities are eager for access to healthy foods.  In an effort to combat these issues, grassroot organizations, such as the Garden School Foundation, have implemented “classroom gardens.”  The organization claims, as children learn about caring for food, plants, and the soil, classes demonstrate to youth that what they do matters—a lot—to the world around them and to their own lives.  In this case, it not just the food that is important - it is the lessons from the garden about empowerment and social justice that stimulates teachers and community members alike to keep community gardens alive.

While the concerns of our food systems grow, community gardens have started to pop up all over the city.  The idea is no longer hidden in one area – it has multiplied across neighborhoods including Westchester, Hawthorne and Inglewood.  We are welcoming people from all backgrounds to challenge our food system based on reasons of injustice, hunger and responsibility.  That being said, I’ve only briefly touched on some of the reasons why communities are rethinking their food system.  Now the question is, who will rebel next?

Nong Lá Vietnamese Cafe

With the waves of Vietnamese immigrants coming to California's shores, its no surprise that pho has become a local favorite.  Rather than venture to your neighborhood deli or downtown diner for chicken noodle soup, these mom and pop shops have the perfect cure for your craving!

Since I don't venture to East Los Angeles much, my favorite Vietnamese restaurant probably doesn't meet the expectations of avid pho goers.  I can say with complete confidence that this restaurant is as delicious - but I would hate to get into a Fast & Furious battle with those who disagree. And I mean that in a funny non-stereotypical way since there is very little parking.

Nong Lá Vietnamese Cafe is oddly located in the Little Osaka district of West Los Angeles. Next to the ever popular Tsujita LA ramen sensation, this Vietnamese gem is the perfect alternative to avoid Tsujita's ever growing lines.  Since I eat pork once in a long while, I actually prefer going to Nong Lá to get my noodle soup fix. It is a delicate balance between light yet savory chicken broth, with dense yet not overly filling noodles.  Top that with shredded chicken and onions, and you've got a Hanoi party in your mouth.

Pho Ga ($7.95)

chicken broth with fresh rice noodles topped with white onions, green onions, cilantro 

If you're not in the mood for a hot soup on a hot day, I recommend opting for the second most famous Vietnamese dish, the Bhan-mi sandwiches.   You can never go wrong with grilled meat, french bread and Vietnamese spices.

Bun Steak & Eggroll ($8.50)

grilled kemongrass and sesame steak with eggrolls served on a bed of cold vermicelli noodles with lettuce, fresh herbs, cucumbers, bean sprouts, carrots and fish sauce

So, get on your tuk tuk, motorcycle, minivan or feet and head to Nong Lá Vietnamese Cafe ASAP!!! 

Simpang Asia

For those of us who can't afford to go to Indonesia this summer, let me point your attention to Simpang Asia.  Sitting on the corner of National and Motor, this Culver City delight is no stranger to locals.  Sharing a space with its Indonesian market, Simpang Asia serves up native dishes to American foreigners.  

Influenced by Indian, Arabic, Chinese, and European traders, Indonesia's food is representative of its diverse cultural identity. Although the dishes are small enough to be eaten alone, the best way to enjoy this Southeast Asian treasure is to order several dishes and share among friends. Rather than explain these ancestral dishes that culminate from hundreds of years of history, I will let the pictures and description do the talking.

Chicken Satay ($6.50)

marinated chicken skewers 

Veggie Stir-Fry ($6.50)

Nasi Goreng Jawa ($6.95)

spicy fried rice and noodles

Rendang ($6.50)

dried beef curry

Ikan Goreng ($6.50)

fried whole tilapia

Had author Elizabeth Gilbert come to Simpang Asia before writing "Eat. Pray. Love", the book probably would have been renamed to "Eat. Pray. Eat." The dishes are extremely affordable given the quality of the food - substituting as a more viable option than Rock Sugar in Century City. Embrace a trip to the Indonesian archipelago by visiting Simpang Asia today!

El Torito Grill

Dine LA - Dinner ($25)

One of the problems about getting to blog posts so late, is often, the dishes no longer exist, or even worse, the restaurant has closed.  Despite my unlucky streak, I must take a moment to pay homage to this Southwestern delight.

El Torito Grill of Beverly Hills was the upscale version of the classic restaurant chain, El Torito.  Taking a fancy spin on traditional Tex Mex dishes, El Torito Grill became one of my favorite spots.  My last ride over there was during DineLA restaurant week.  Below are some of the dishes me and my cowboys ate.

Tacquitos de Tinga Poblano

carnitas, chicken chorizo, red onions, chipotle chile, blue corn tortillas, cilantro 

crema fresca, avocado sauce, cojita cheese, arugula, habanero-lime dressing

Mesquite Grilled Chicken Fajitas

chicken breast, onions, pasilla chiles, red bell peppers, beans, 

avocado relish, pico de gallo, handmade tortillas

Mexican Flan

I should mention the, Fire Roasted Tomato Soup [not pictured here] with grilled tomatos, chicken chorizo, pasilla chiles, roasted corn, garlic and spices, was the best tomato soup I ever got my hands on.  Its a real shame that I can't round up some more of this amazing dish!

I'm sad to see El Torito Grill of Beverly Hills close its doors, because it truly was a great feast for the senses.  They put up a good fight until the end!  Visit their other locations in the Southern California area for a great Tex Mex experience.

Tavern

Tavern is yet another enchanted creation of Chef Suzanne Goin: the superstar chef behind The A.O.C., Lucques, and The Hungry Cat. Every time I reminisce about my out-of-this-world experiences at one of her restaurants, I  start to crave one of the delicious morsels I have had the pleasure of eating.  Its hard to describe her cooking style, as each restaurant has its only personality and specialty dishes.  Today, I'm here to rave about her Brentwood Neighborhood favorite, Tavern.

Traditionally, taverns are known as havens for drunkards and heathens alike to drink, be merry and eat.  As it is uncommon in the United States to come across taverns, I can only imagine that they are as magical as they are portrayed in films such as The Lord of the Rings - filled with unlikely characters and good food.  Tavern is just like that.

Rather than expect giants and dwarfs among the crowd, you can expect A-List celebrities to be crawling the restaurant.  I had the pleasure of gawking at Nick Lachey and wife Vanessa Minnillo - however, they proved to be quite normal creatures.

For our first dish, my partner and I had a rendition of the Caesar salad.  Unfortunately, it is no longer on the menu - but I can still remember the decadence of the Pt. Reyes blue cheese complimented with the roasted pecans.  Each savory bite had a hint of acidic dressing to cut through the cheese, and was worth all $15.00.

Also no longer available on their seasonal menu was a braised short rib paired with mashed potatoes and au jus sauce.  My mouth waters thinking about how the meat pulled apart with ease, and bursted with flavor in my mouth.  Yum.

As for myself, I had the crispy duck confit with black rice, swiss chard and spiced rhubarb.  It is one of the restaurants signature dishes, which is very unlikely to be found elsewhere.  I swear, this dish is so good, it is borderline witchery!

This blog entry does not do Suzanne Goin proper justice, but I can assure you, each dish was exquisite.  Tavern is on the pricey side, with main dishes averaging $30.  The best way to imagine the food at this restaurant is to remember the love Gollum had for his ring...MY PRECIOUS!!!

Michael's Restaurant

As a native Angeleno, Michael's offers the best cuisine there is: Californian.  Using fresh and seasonal ingredients straight from the Santa Monica farmer's market, you could not ask for a better source for lunch.  That being said, Michael's tends is by no means a cheap eat given the quality of their food.  Luckily for me, I got this trio of dishes for $25 during DineLA restaurant week.  

"Chicken and Waffle Wings"

Half-Dozen, Chili Salt, Maple Syrup

When I say I know fried chicken, I mean it.  I could eat fried chicken everyday if it wasn't for such a thing called cholesterol.  I know that Roscoe's Chicken and Waffles have become an LA landmark, but for those of you have been there, its actually not the best fried chicken in town.  This is definitely the best modern interpretation of chicken and waffles around.  There, I said it. #juicy #crispy #sweetnspicy

Michael's Cobb Salad

Blue Cheese, Chicken Breast, Bacon, Tomatoes, Egg, Mustard Vinaigrette

To step away from carbohydrates for a moment, I dived into a cobb salad packed with farm fresh vegetables and meat.  It was one of the better cobb salads I have eaten, but does not beat out Clementine's in Century City. #farmfresh #healthy #delicious

Chocolate Espresso Tart

Creme Fraiche, Coffee Ice Cream

The course to wrap it all up was a sugary delight of chocolate espresso realness (I stole that word from #RuPaul).  It was really effing good apart from the creme fraiche bit.  #yum

Avoid the crowds and the sky high prices by dining at Michael's for lunch rather than dinner.  It's a short walk away from 3rd Street Promenade, which makes for the perfect meeting spot for a group of friends.  

Piccolo Venice

When people ask me where to travel during DineLA, my first response here on forward will be Piccolo Venice.  For $45, I was able to sample FIVE delectable courses on a quaint winter evening on the cusp of Venice beach.  The location seemed appropriate considering my mind wandered to Italy over the course of two hours.

pomodori

tomatoes, burrata, basil, olive oil

The first dish was a modern interpretation of caprese salad.  Layered like tiramisu, pomodori had delicate layers of salted tomato puree, creamy burrata, and fragrant virgin olive oil.  My taste buds had arrived first class to Milan in a matter of minutes.

garganelli

rabbit ragu, spices, white wine

The second course was slightly more adventurous, with bits of rabbit sprinkled throughout a penne pasta.  This was my first experience eating rabbit, and I must say, it was delicious.  Consider this unparalleled dish a day trip to the glorious stadiums near Rome.

plin

fontina raviolo, parmesan butter sauce, truffle shavings

What is an exquisite meal without truffles?  This aromatic pasta delight was perhaps the most coveted dish of the meal.  Light wafers of truffles contrasted with dense fontina ravioli made for an impressional bite of food. Reminiscent of the Renaissance period, my mind floated to Florence to savor the memorable details of this piece of art.

rana

monkfish, kale, cinzano cream

For the main course, I savored a chunk of monkfish wrapped in a spinach and kale dressing.  While I appreciated the creativity of this dish, I found the monkfish was in fact too dense.  Perhaps the culinary masters need to spend some time in Genoa, Italy's principal seaport, to fine tune this dish.

bignole

puffs filled with valrhona gianduja chocolate

The grand finale was a cherished bite of chocolate puffs with vanilla cream sauce.  My heart recalled the last scene of Romeo & Juliet, and flew me to Verona to savor this incredibly sweet moment.

As you sip your last drop of wine, you come to the realization that your tour around Italy is over.  For those of you looking to spend an adventurous night out in Venice, California, beware of the portal that takes you to Venice, Italy.

Upstairs 2

Alas.  After waiting several months to try this well reviewed restaurant, I got my chance last night. Why is the restaurant so popular you ask? Upstairs 2 does not your average menu organized by appetizer, main course and dessert.  Staying close to its origins of The Wine House, Upstairs 2 has modeled its menu according to wine varietals.  For example, if you're in the mood for a medium bodied Chardonnay, the chef suggests that you pair that with a fig and goat cheese flat bread.  The point is not to order randomly; rather, it's about pairing the right wine notes with complementary flavors.    

Rather than stick to the DineLA menu, my partner and I tasted several dishes from the menu [paired with several glasses of 2.5 ounce portions of wine].

Portabello Mushroom Ravioli ($6.00)

Wild Mushroom Parmesan Broth

Our culinary journey began with a Portabello Mushroom Ravioli. I found the dish to be quite tasty; however, it was very reminiscent of the Trader Joe's frozen dinner. That may sound disconcerting, but rest assured, both are very yummy. This was paired with a rich oak and butter 2010 Luli Chardonnay "Santa Lucia" (CA). The wine was so pleasing, I had to order another!

Roast Duck Salad ($13.00)

Summer Greens, Candied Walnuts, Quince Vinaigrette

Our second appetizer was the roasted duck salad.  I prefer more crisp to a fat rendered duck breast, but overall, the salad was a sweet and savory delight.  The quince vinaigrette was a wonderful accompaniment to the dish, which would have been further enjoyed with bits of cheese.  I found the presentation to be a bit sloppy, especially considering the dish cost $13, but in all honesty I look forward to eating it again in the not so distant future.

Grilled Bison Hangar Steak ($17.00)

Yukon Smashed Potatoes, Red Wine Sauce

Perhaps the star of the night was the hangar steak.  I might have been a bit drunk at this point, but let me tell you, the red wine sauce went perfectly with my 2010 Standing Sun Grenache (CA).  I found the steak to be succulent and rich with flavor, which paired well with a slightly blander side dish of potatoes.  I urge you to order this!!!

Boneless Beef Short Ribs ($16.00)

Roasted Barley, Portobello Mushrooms, Asparagus, Espanole Sauce

Not as spectacular as the steak was the beef short ribs.  I found them to be flirting with dryness, and in need of a succulent sauce.  To my surprise, my partner and I found the roasted barley to be the best part of this dish.  With some improvements, I think the short rib would be just as good as the hanger steak.

Bittersweet Molten Chocolate Cake ($6.00)

Vanilla Bean Gelato

As if we hadn't eaten enough, my partner ordered the molten chocolate cake for dessert.  Considering this is my favorite dessert to order when I eat out, I was taken a back when I tasted this bittersweet morsel.  I'm not sure which aspect of the cake is displeasing, but perhaps it would be better with a different type of chocolate.

Marcona Almond Pie ($6.00)

Spanish Sherry Glaze, Chantilly Cream

Last but not least, the marcona almond pie was without a doubt one of the best desserts I have ever had in Los Angeles.  Think of it as pecan pie's better tasting sister.  It was sweet, crunchy and creamy - a fantastic way to savor hundreds of calories.

After waiting for months to try Upstairs 2, I finally know what all the hype is about.  I enjoyed every dish and wine I tasted, some more than others.  Think about dining at Upstairs 2 for your next night out with a hot date.  

The Gorbals

Tucked away inside the lobby of the Alexandria Hotel is a quirky upbeat restaurant by the name of The Gorbals.  You feel as if you've walked into the wrong place for dinner, but your nose assures you that you've in fact arrived to a glorious eatery.  Some have described the cuisine as reformed Jewish tapas, welcoming pork belly and bacon to its menu.  Let's review a sampling of the DineLA dinner menu.

[photo not pictured here]

celery root soup

smoked celery pickles, whipped maple syrup

Although this dish lacked in presentation, the celery root soup certainly had flavor.  Several upscale restaurants have added this winter dish to seasonal menus, which makes for a savory start for the beginning of the meal.

manischewitz-braised pork belly

orzo, beech mushrooms

This entree was jam packed with flavors of pork belly and beech mushrooms. I would have appreciated more crisp to the pork belly, but it was an excellent dish that I would order again.

sticky toffee pudding

whiskey cinnamon ice cream

I think the question here is who doesn't like whiskey cinnamon ice cream?  The sticky toffee pudding was a bit dry, but like the pork belly, very delicious!!!

The Gorbals was an excellent alternative to the hustle and bustle of other Downtown Los Angeles restaurants.  I paid $35 for dinner during DineLA to sample their offbeat menu.  I would recommend this restaurant if you're in the mood to try something new and low key.

Moonshadows

When people ask me where to dine in Los Angeles, Moonshadows is one of the first recommendations I make.  Situated along the Pacific Coast Highway in Malibu, Moonshadows sits on the beach over looking the vast Pacific Ocean.  If you're looking for a romantic night out, or the quintessential Californian restaurant on the beach, look no further than Moonshadows.

For the first course, I dived into an heirloom tomato and burrata cheese salad with basil, aged balsamic vinegar and extra virgin olive oil.  The burrata cheese was creamy and silky - coupling perfectly with the acidity of the balsamic vinegar.  The basil added a hint of depth to the dish, making every bite as savory as the last.

Heirloom Tomatoes & Burrata Cheese ($14)

For my main course, I preyed on an oven roasted lobster with sauteed spinach, mashed potatoes and drawn butter.  Inexperienced chefs make the mistake of over-cooking lobster until it is rubbery; Moonshadows, however, cooked it to perfection! The butter of the lobster paired well with the starch of the potatoes, whereas the spinach provided a clean wipe of the palette.  Seeing as how seafood is the star of the restaurant, I highly recommend ordering the lobster.

Oven Roasted Maine Lobster (Market Price)

Sharing this meal with the love of my life overlooking the sunset made this meal sweet enough, so we passed on dessert.  Many Los Angeles residents prefer Gladstone's for it's proximity to the city, but rest assured, Moonshadows is definitely worth the extra drive up the gleaming coast.  Is your mouth watering yet?

JiRaffe

One of the aspects that bothers me most about French restaurants is the fact that because its European, that somehow justifies charging American food goers sky high prices.  While I'm willing to pay more for farm fresh and innovative cuisine, I find it insulting that pretentious restaurants such as JiRaffe charge exuberant prices for their food.  The truth of the matter is the food was excellent...but does that warrant breaking the bank?

Roasted Pear Salad ($15)

My evening began with a sampling of a roasted pear salad and onion soup (not pictured here).  The salad was constructed with organic red and green leaf lettuces, hazelnuts, fourme d’ambert cheese and sherry hazelnut vinaigrette. I found the salad to be a tad  salty; however, it was very exquisite appetizer.  If the restaurant decreased the price to $10, I would order it again.

Angus Filet of Beef ($32)

For the main course, my partner enjoyed a steak topped with a cinnamon nutmeg butter, sauteed baby spinach, crispy pancetta, red flame grapes and madeira beef jus.  Again, it was delicious, but it did not measure to a top notch steak like Morton's or Ruth Chris. Charging $27 for this filet would have been much more appropriate.

Almond-Crusted Rainbow Trout ($26)

I savored an almond-crusted rainbow trout with sweet white corn, roasted red peppers, spinach, roasted cremini mushrooms, capers, and lemon-brown butter sauce.  I felt that this was the best dish we ate during our dinner given its taste, presentation and creativity.  I would order this dish again for $22.

Chocolate Truffle Cake ($10)

The most appropriately priced dish was the chocolate truffle cake with vanilla bean ice cream and chocolate raspberry sauce.  The Eiffel tower wafer was an elegant touch to this savory morsel.

I would love to dine in this intimate restaurant again, but until I see the prices decrease, I will save my money for proper steakhouses.  For an average of $58 per person, I would suggest you do the same.