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Who Let The Dogs Out?

Oct 31

Posted by val in Southern California | 3 Comments

Dog Haus Biergarten
Pasadena, Californa

The downstairs room at Dog HausThe downstairs room at Dog Haus

It isn’t easy being an upstart tube steak joint within in the Los Angeles County environs with heavy competition from senior citizens such as Pink’s, Hot Dog on a Stick, et al., and it’s even more of a challenge with more gourmet Frankenweenie establishments (including food trucks) popping up on a weekly basis.  It’s dog-eat-dog out there, but Pasadena pit bull Dog Haus recently marked the first anniversary of their North Hill Street restaurant by whelping a pup that looks poised to be the biggest, baddest dog on the street. Dog Haus just refitted the former Point 08 space on Green Street as Dog Haus Biergarten offering more space, a fully stocked bar, live music on weekends and the hot dog, burger and sausage menu items that put them on the map.

I'll leave the caption on this one up to youI'll leave the caption on this one up to you

On Halloween weekend, Dog Haus went all out with a masquerade party to herald the opening of the Green Street location. Since the restaurant will be piping in music from the 80s during the week, the grand opening party featured live music by preeminent 80s cover band The M80s. lead vocalist “Billy Bazzle” sported a Union Jack T-Shirt in homage to Def Leppard with a matching accent (which gradually disappeared as the evening progressed). Aside from those in attendance that chose not to don a costume, there seemed to be several 80s factions in the house – hair metal rockers, Madonnas, rappers and Olivia Newton-John workout tributes (punks were noticeably absent); the rest of the crowd was a grab bag, including a group in togas that must have assumed that “dress like back in ’80″ literally meant dress like back in 80.

Libations flowed like zombie blood with the bartenders mixing signature drinks and custom cocktails as well as pouring craft beers on tap; of course you could always opt for the PBR (Pabst Blue Ribbon) in a brown paper bag to wash down your wiener. For now, the food items are essentially identical to those on the original location’s menu, but since big dog and co-owner Hagop Giragossian likes to experiment in the kitchen, I’d look for new and unique items as time progresses. For those who haven’t had the pleasure of sampling the Dog Haus’ fare at North Hill Street or at the California Philharmonic Festival on the Green concerts at the Los Angeles County Arboretum, there are some standards you can expect, such as Hawaiian sweet rolls for the hot dog and burger buns and sturdy mini-baguettes for the sausages (although they seem quite amenable to substitutions); hot dogs can be requested as skinless or with a natural casing with snap (the kind that makes great rippers); naturally there’s a veggie dog to satisfy the nature lover as well. Sausage items include a spicy Andouille, bratwurst, hot Italian or chicken for those who have something against mammal consumption; Dog Haus has worked with Chef Walter Manzke to create their sausages, although they are moving to make them in-house and as Ross Perot will tell you, it’s not pretty to watch but it sure tastes good when you’re done.

The sausage king himself, Abe FromanThe sausage king himself, Abe Froman

Although you can build your own hot dog or burger creation there are a mind-numbing variety of toppings to choose from (both free and upgrades), so you might want to select a menu item that takes the guess work out of the equation for you. I had previously tried the Holy Aioli burger (with grilled onion, melted American cheese, smoked bacon and Dog Haus’ signature garlic aioli) and the Sooo Cali dog (topped with crisp greens, chopped tomato and onion, avocado and basil aioli) so I opted for a sausage. Strictly on the basis of its name, I couldn’t resist the allure of the Abe Froman, a spicy three-pepper kielbasa with the added protein kick of white American cheese and a fried egg and smothered in grilled jalapeño strips and onions. The Sausage King of Chicago would be proud of this sandwich; the egg enhanced the flavor of the meat without overpowering it and the jalapeño gave it a fiery kick with more gusto than Mrs. O’Leary’s cow.

All aboard the Love BoatAll aboard the Love Boat

Beware of the sides; if you’re expecting a cute little paper cone filled with your pomme frite selection you need to take a few steps back. The “baskets” are literally that – if you’re ordering one of the tater baskets with “add-ons”, I recommend sharing as the portions could serve as a main course for an NFL team. There’s nothing like the homespun comfort of the golden brown, perfectly prepared tater tots, especially when immersed in  chili, cheese and onions – incredibly they maintained their crispness while absorbing the spiciness of the topping. Deep End Diner Eddie Lin opted for The Love Boat (a mound of fries inundated with chili and a white creamy coleslaw) to go with his Double Dog Dare, a twin wiener prepared similar to the Abe Froman sans fried egg and swaddled in grilled Hawaiian bread. The fare at Dog Haus is hearty, substantial and satisfying, and it’s not for lightweights – Adam Richman would be perfectly at home here, most likely taking on the insane protein A-bomb that is the Big Ern McCracken.

The challenging Double Dog DareThe challenging Double Dog Dare

In the case of the Dog Haus Biergarten, more of the same is a warm and welcome pleasure. After the hangover from the grand opening party has faded like the burn from the Abe Froman, Dog Haus will undoubtedly be the go-to location in Old Town for hot dogs, sausage and burgers that are certain to be the talk of L.A. County where the bark is every bit as big as the bite.

Dog Haus Biergarten
93 E. Green Street
Pasadena, CA 91105
GPS Coordinates: 34° 8’40.74″N 118° 8’53.98″W

GALLERY: See images from the grand opening masquerade party at Dog Haus’ 2nd location in Pasadena, California

NOTE: This cost for this meal was provided by the restaurant. The content provided in this article was not influenced whatsoever by the organizer of the event.

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Dear Abbey

Oct 4

Posted by val in Mexico, Southern California | No Comments

Taco Tuesdays at The Abbey
West Hollywood, California

Executive Chef Daniel Emaleh describes the tacosExecutive Chef Daniel Emaleh describes the tacos

Who wouldn’t want to see Tuesdays wiped off the map, that useless pretender of a weekday nestled between the punishing, seventh level of hell day of reckoning we call Monday and the now legendary light-at-the-end-of the-tunnel, Tony Robbinsesque cat poster of a day in need of phonetic shortening – Wednesday.  Seriously, what great event ever happened on a Tuesday? Tuesday has always been a throwaway day, a veritable place holder on the calendar, until several centuries ago when Sir Isaac Newton sat at the foot of a taco stand one warm and sunny Tuesday afternoon and got socked in the head with an Ensenada-style fish taco that had fallen from the cart, prompting the great mathematician and inventor of the fig bar to leap to his feet and declare Tuesdays as Taco Tuesdays. My timeline might be a little off, but from coast-to-coast Americans have embraced this day to where it is probably one of the few things Congress can agree on.

Although Newton most likely did not invent Taco Tuesdays, everyone from Taco Bell skyward has jumped on the bandwagon offering discount tacos on Tuesdays, making it a challenge for restaurants to step up their taco game. My recent introduction to Taco Tuesdays was at the most unlikely of places – The Abbey, the preeminent gay bar that serves as an unofficial ground zero for West Hollywood’s “alternative lifestyle” culture. The Abbey itself started as a modest little coffee shop across the street from its current location back in 1991. When they initially relocated, the space was shared with a company that sold religious statuary, so naturally when that business relinquished the space, it left owner and founder David Cooley with a surplus of materials to use to transform the bar into something that looks like a cross between a Spanish-style mission and one of the halls of greater learning at Hogwarts. The property used to have high walls around it, but now is open by iron gates that give new meaning to the term “open”. Brick, stained glass and iron mix with a state of the art light and sound system to where it’s difficult to tell what decade you’re in.

The open gates of the Gothic/mission-style Abbey in West HollywoodThe open gates of the Gothic/mission-style Abbey in West Hollywood

Executive Chef Daniel Emaleh keeps it simple when it comes to the tacos, but don’t expect some homage to Del Taco – although the menu lists a choice of fish, steak, pork, chicken or chile with cheese, it bears further description to reflect the quality of the $1.50 tacos. For example, most are dressed with rosemary, thyme, olive oil and cilantro; the poultry of choice is vegetarian free-range Jidori chicken, with meat so tender and flavorful it could just make you switch (from beef to poultry). The pork used for the carnitas tacos is sourced from Mangalitssa pigs, a rather odd-looking “furry” and fatty hog descended from wild boar (by far my favorite). There was the perfect amount of sear on the outside while the meat just melted away, neatly held together in the taco and complemented by a slightly salty feta cheese.

Simple and tasty ahi tacosSimple and tasty ahi tacos

The beef is high quality and their fish tacos are made with fried market-quality ahi tuna; they also have a vegetarian (not vegan) offering that is flavorful while not disguising itself as meat. Grilled poblano chiles are topped with crumbled feta and accented with cumin, salsa verde, mushrooms and lemon juice, an unpretentious taco that even a carnivore can enjoy. Pitchers of margaritas are available as well as $10 buckets of beer, but before you go asking about top shelf or craft tequila in the margarita, remind yourself that you’re eating tacos.

The coffee house, reminder of The Abbey's humble beginningsThe coffee house, reminder of The Abbey's humble beginnings

If you’ve saved room for desert you can head in to the last vestiges of the original coffee shop where a display case in a wood paneled-room holds baked goods from Sweet Lady Jane. In addition to pies and cakes, there are square, chocolate-encased “ding dongs” in a variety of flavors (including red velvet), but I doubt these behemoths would fit neatly in your Batman lunchbox; they’re approximately the size of a grapefruit. Naturally you can get a freshly made cup of coffee that was the lifeblood of the original business to wash down that pastry before you check out Christina Aguilera and David Cooley’s cement prints on their walk of fame (unless they have a table sitting on top of them).

The vibe in the bar is loose and relaxed, yet the atmosphere is lively and loud, but maybe not a good choice for the closed-minded. In retrospect, I came away with a different opinion than where my preconceived assumptions led – the tacos were delicious. Thanks, Ike, we can have Tuesdays back.

The Abbey Food and Bar
692 N Robertson Boulevard
West Hollywood, CA 90069
GPS Coordinates: 34° 5’0.09″N 118°23’7.32″W

Sweet Lady Jane
8360 Melrose Avenue
Los Angeles, CA 90069
GPS Coordinates: 34° 5’0.88″N 118°22’21.61″W

GALLERY: See images from Val’s visit to The Abbey Food and Bar in West Hollywood CA for Taco Tuesday

NOTE: This cost for this meal was provided by the restaurant. The content provided in this article was not influenced whatsoever by the organizer of the event.

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Serpentine Fire

Sep 6

Posted by val in Southern California | No Comments

Extreme Chef viewing party

Café Pinot, Los Angeles CA

The rattlesnake mille-feuille as made on Extreme ChefThe rattlesnake mille-feuille as made on Extreme Chef

I was unfamiliar with the Food Network’s show Extreme Chef until I received an invitation to a viewing party of the episode featuring Chef Kevin Meehan, the Executive Chef at L.A.’s Café Pinot. Since the viewing was to be held at Meehan’s restaurant of residence and the menu was reported to have special items suggested by what the contestants were required to make on the show, I thought it would be up my alley – after all, the word “extreme” figured prominently in the show’s title. My imagination was working overtime trying to guess the menu – soft-shell tarantula sandwich? Emu balut? Walrus fries? We had a chance to look at the special item menu prior to the airing of the show, and although it didn’t look like the commissary list for Fear Factor, there were some otherwise exotic items that we thought may be featured on the program. We started with a round of drinks, and I opted for the Firewater (featuring top-shelf tequila, and lime rimmed and spiced with paprika). There seemed to be some aromatic unlisted ingredients as the drink was fragrant as it was tasty. We were introduced to Chef Meehan prior to ordering food and he mentioned that three of the menu items were influenced by his performance in the show, with one being as close a replica as he could recall of the first challenge.

The 3 competing chefs (Kevin Meehan at left)The 3 competing chefs (Kevin Meehan at left)

Meehan was going up against Malibu Seaside chef Gina Clarke and Executive Chef Paul Menta of Amigo’s Tortilla Bar in Key West, Florida and they were told that their fist dish required that they use a “special ingredient” located in a wooden crate. When the crate was opened, each contained several large, writhing boa constrictors and pythons seething around a burlap sack containing the first ingredient – a skinned and gutted rattlesnake. I confided to Chef Meehan that had I been on the show I would have assumed the live serpents were the first ingredient and quickly dispatched and cleaned one of them for cooking, but that’s why he is an accomplished chef and I’m just a strange man that likes to eat unusual things. The show took place in a small Old West-themed, dirt street town near Twenty-nine Palms, California and before they could start, they had to fill wooden barrels with antique utensils and cookware and roll them half a mile to the cooking stations. I’ll leave Meehan’s opponent’s creations for your TiVo viewing pleasure, but he deftly whipped up a rattlesnake mille-feuille, a breakfast item featuring a snake burger served on French toast and topped with a fried egg. Meehan’s entry (as with the best dishes in any homespun International cuisine) featured a crest of fried hen fruit (think Korean bibimbap or Colombian bandeja paisa), and the dish was lovingly recreated on the special menu.
While watching Chef Meehan perform his frontier artistry, we sat in the balmy, shaded patio of Café Pinot enjoying his creation – “You’ve seen the show, now eat the snake”. The rattlerburger had the consistency and taste of coarsely ground sausage and when combined with the rich, runny yolk of the egg and the “French toast” ends sopping up the mess I can clearly see why he left the competition in the dust.

Buffalo short rib with roasted potatoes and cactus saladBuffalo short rib with roasted potatoes and cactus salad

The second dish required the use of one of three western animals – bison brisket, quail or wild turkey (the avian, not the drink). Meehan chose the buffalo, and although the dish he concocted for the show was different then the special menu item, we were treated with a balsamic-braised buffalo short rib surrounded by roasted potatoes and topped lightly with a cactus salad. The buffalo was tender and pulled of the bone with little force and the meat lacked the wild taste that sometime accompanies the animal. Chef Meehan obviously knew how the show turned out, but he was as closed-lipped about the outcome as I was with my lips closed around the buffalo ribs. Other western-themed menu items included an outstanding “cowboy” burger adorned with thick slices of bacon and a pile of grilled onions. I was disappointed to discover that the patty was made of aged beef rather than cowboy but it was hot, juicy and worthy competition to most high-end burgers in Los Angeles.  The chuck wagon meatballs in chili were a little odd; the chili (which appeared to be augmented with young pinto beans) was savory and delicious, but it almost was begging for the meat to be in chunks rather than the familiar Italian globes. Layers of smoked trout sitting on creamy (but not mayo-heavy) potato salad rested on bed of greens as a contrast to the “dude ranch cuisine” theme and although simple and flavorful a gazpacho seemed to be asking, “¿Qué estoy haciendo aquí?”.

A blue corn ice cream sandwichA blue corn ice cream sandwich

After the second challenge, one of the chefs was sent packing (obviously it wasn’t Chef Meehan, or that would have made for a short and somber event); the last challenge required the contestants to prepare a single bit of food using chicken, watermelon, dandelion and pickled eggs. The only chicken dish that appeared on the Extreme Menu at Café Pinot was a mildly incendiary batch of boneless chicken wings (which explains why they’re flightless birds); they were tangy and hot but I was wondering what the yardbird amuse-bouche might have tasted like, augmented with the dust of a western town. For dessert, Meehan had designed an ice cream dish similar to that which he made on the show (during the second challenge he was required to make ice cream in a churn with unusual ingredients and a 50-pound chunk of ice and a railroad spike). The Café Pinot dessert employed blue corn, which was utilized in the sandwich material. Visualize ice cream and a crumbly corn bread and you can almost taste what the dessert was like – funky, but not unappealing.

By now you’ve deduced that Chef Meehan aced the $10,000 challenge, and the Extreme Menu at Café Pinot is an extra feather in his cap. Café Pinot is a nice place to chill in the evening whether seated indoors or in the sunset of the Old West, and the menu prices for the viewing party were ridiculous – most items were around $8. Congratulations to Chef Meehan on both wins, and fortunately the only thing extreme we experienced while trying the show-based menu items was finding parking in downtown Los Angeles.

 

Café Pinot

700 West 5th Street

Los Angeles, CA 90071

GPS Coordinates: 34° 3’3.85″N 118°15’20.47″W

GALLERY: See images from the Extreme Chef viewing party featuring Executive Chef Kevin Meehan at Café Pinot, Los Angeles CA

NOTE: This cost for this meal was provided by the restaurant. The content provided in this article was not influenced whatsoever by the organizer of the event.

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The Fresh Prince of West Hollywood

Aug 8

Posted by val in Asia, Trippy Food (Tasty flora and fauna) | No Comments

fresheast
West Hollywood (Los Angeles) CA

fresheast has your dietary backfresheast has your dietary back

I have to admit that I was experiencing slight trepidation about passing through the doors of fresheast in West Hollywood for a media tasting; from the outside it looked like it was going to be a Far East-influenced version of Souplantation, but my fears were unfounded once inside. It was obvious that in addition to only using fresh, sustainable and local (when possible) ingredients that they were going to see that I ate healthy whether I liked it or not.  Executive Chef Jonathan Schwichtenberg has made it his mission to use only certified natural beef and chicken and organic salmon from Scotland and eschews the use of refined sugar, butter, nuts, leading me to wonder how they were going to get past the old, “It tastes like it’s good for me” dilemma.

Spicy fresheast shrimp, an off-menu itemSpicy fresheast shrimp, an off-menu item

A fair description of the restaurant has to contain the phrase “casual dining” – no fine china or silverware to wash here, guests eat off of paper plates (recycled paper plates, naturally) and use what I hope are biodegradable plastic utensils. The hip, earth-friendly aspect of the dining experience is that the dishes are served in bowls made from the wide ends of fallen palm fronds (not palm fronds hacked out of live trees) making the serving dishes both attractive and environmentally sound.

fresheast juice, starring beet juicefresheast juice, starring beet juice

Naturally, all this focus on protecting our environment and promoting healthy eating is for naught if the food is bland and uninspiring, and fortunately this is not the case at fresheast. Dishes are sweetened with raw sugar, plenty of power-packed familiar Asian spices are used and the natural, organic meats used taste like animals are supposed to. Many of the dishes we tried were made with Jidori™ Chicken and you can believe that if I didn’t think the flavor of these free-range yardbirds warranted the use of the obligatory trademark symbol, I wouldn’t even mention it here. The green coconut water curry employed a simple combination of Thai green curry, onion, tomato and cilantro and although it was mild the chicken was moist and tender and the miso glazed chicken tasted like it came from a completely different bird. fresheast excels where they kick up the heat few notches; I’d put the fiery fresheast shrimp against your friendly neighborhood camarónes diablo for a tasty and satisfying slow burn.

Tender chunks of rogan gosht (curry lamb)Tender chunks of rogan gosht (curry lamb)

The spicy garlic noodles were packed with vegetables that still had some snap to them and the combination of the garlic, cilantro, sesame oil and chilies gave them a satisfying kick. The larb gai was slightly different than what I’m used to – the chicken flesh was left in bigger chunks but it still blended well with the accompanying vegetables. A fried avocado spring roll put a California twist on an Asian favorite; thankfully the skin stayed crisp and wasn’t soggy while the innards were almost creamy.

Palak paneer with red lentil daalPalak paneer with red lentil daal

Since the name fresheast implies that the menu is representative and influenced by a wide variety of Indo-Asian cuisines, we tried dishes that seemed odd appearing on the same bill. Their palak paneer was decidedly firm and appeared to be coarsely chopped – I was pleased that it wasn’t cooked down to mush. The bulgogi (Korean beef) dish had a fresh edge from the cucumber and green onion, and was perfectly seasoned and cooked. I think the curry lamb was one of my favorite dishes – grand chunks of melt-away meat that were flavorful without the mealy taste that sometimes accompanies lamb.

Fresh young coconut (a drink, not an 80s band)Fresh young coconut (a drink, not an 80s band)

To wash down this wholesome Asian cornucopia, I tried two beverages – a vibrantly colorful beet juice drink with citrus added to it to take the earthy edge off and a fresh young coconut (which admittedly looks like an 80s pop band on the menu). There’s no dressing up the coconut – we’re talking a white pulpy semi-orb with a hole drilled into the top allowing for the neat insertion of a straw. The coconut “milk” had a cool, watery and slightly sour taste, but if perfectly complemented the cuisine. Desert was cups of freshly-made mango and strawberry sorbets; although the strawberry confection had more tang to it and was by far more popular, I enjoyed the fresh fruit flavor of the mango variety.

Although I wanted to try some of the other menu items, the food was both filling and satisfying and we fed a group of about 8 family style on just a handful of dishes. fresheast has been open since October of last year (10-10-10 to be exact) and although it has the appearance of a venture made for franchising there is currently only the single location. I imagine if the concept catches on we’ll see some expansion of the restaurant – most likely east.

fresheast
8951 Santa Monica Blvd- Suite G1
West Hollywood, CA 90069
GPS Coordinates:  34° 5’2.48″N 118°23’8.52″W

GALLERY: See images from Val’s media dinner at fresheast in West Hollywood, California

NOTE: This cost for this meal was provided by the restaurant. The content provided in this article was not influenced whatsoever by the organizer of the event.

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Back To The Streets

Jul 11

Posted by val in Trippy Happenings (Events) | No Comments

Preview for the 2nd Annual LA Street Food Fest
IOTA, Koreatown (Los Angeles), California

The high-tech interior of IOTA Coffee HouseThe high-tech interior of IOTA Coffee House

With the 2nd annual LA Street Food Fest to be held at the Rose Bowl in Pasadena around the corner, I took advantage of an opportunity to meet some of the participants in this year’s event and to sample some of the food that will represent their culinary offerings at the festival. The previews were held over two nights and hosted in restaurants so new that they’re either just opened or soon to open. I attended the second night, held at yet-to-launch, ultra-modern IOTA Coffee House in Koreatown. In addition to being the conduit for coffee wizard Eton Tsuno to bring his A-game to LA, fresh fare by Chef Karen Kang will also be available. The space is an overwhelming assault on the senses with an atmosphere more appropriate for a hot Manhattan dance spot than a coffee house; the kitchen is cordoned off from the dining area by glass that gives those inside full view of the food preparation. Giant monitors wrap around the top of the space with multiple flat panels throughout at eye-level. IOTA creates fresh, healthy drinks but their showpiece is a coffee bar that looks like a mad scientist’s lab with a bank of drip coffee stations and a gargantuan siphon coffee maker standing guard in front of the glassed-in roaster, capable of turning out 2000 pounds of perfectly roasted beans daily.

Making drip-filtered coffee to orderMaking drip-filtered coffee to order

Prior to the start of the event, two women dressed in traditional Korean attire brewed and instructed patrons on how to create the perfect cup of tea. The bar was open with drinks spiked with Sailor Jerry rum available as well as fresh fruit-laden water and a drink made from thinned pomegranate hongcho (red vinegar) which is said to have considerable health benefits. Every table in the place was filled by media who were introduced to the players by LA Street Food Fest founder Shawna Dawson. One of the two food trucks participating in the event (the Mighty Boba Truck) debuted at last year’s event before they even had the pink slip on a mobile restaurant. In addition to providing tasting cups of milk tea boba (slightly sweetened and blended with non-dairy cream), MBT presented a spicy buttermilk-dipped popcorn chicken garnished with fried basil leaves. Although absolutely delicious, I found it odd that they eschewed dairy for the milk tea boba for dietary considerations, yet buttermilk was a key part of the preparation of the popcorn chicken.

Okonomiyaki from the Glowfish truckOkonomiyaki from the Glowfish truck

With their kitchen on wheels also parked out front, Glowfish brought in family-style samples of their menu including okonomiyaki, a savory Japanese pancake that seemed to have everything in it but the kitchen sink. A thick layer of bonita shavings liberally graced the top of the dish and they danced as the heat from the pancake hit them. One item seemed somewhat Anglo – it was a dish featuring sous vide beef with vegetables and garlic served with a green salad and white rice. The meat was slightly chewy but not unpleasant and the folks sitting at my table were referring to it as “stew”.
IOTA also brought out some of their signature menu items from the kitchen including a tender hibachi steak that practically melted and was complemented by the crisp bed of shredded, stir fried vegetables it lay atop. A very colorful and delicious plate of glazed chicken wings was offered and they seemed to pick up spice as we ate our way to the bottom.

Gleeka's spanakopitaGleeka's spanakopita

Gleeka Greek pastries (who sell online) provided a crumbly trinity of phyllo dough pastries including  melomakarona, spanakopita and baklava. The spinach in the spanakopita was not cooked down to mush and the crust was still flaky, but I had to laugh a little that the sample sat atop a flattened green cupcake paper (yes, green, not blue). With each course, the owners, chefs and creators of the food vendors were introduced and each gave a little background on their venture and cuisine. Introduced were Rachel Furman, Brand Ambassador for Sailor Jerry Rum; Luca Tseng (co-owner) and Dewey Chou (chef) of The Mighty Boba Truck; Stephanie Ziemer of Gleeka Greek pastries; Brian Chong (part of the team launching IOTA Coffee); and the crew from the Glowfish truck.

Three self-explanatory dessertsThree self-explanatory desserts

IOTA finished the meal with a dessert power trio of cupcake-sized tiramisu, mango tart and a mini chocolate mousse cake. The tiramisu was passible for not coming from North Beach, Little Italy or the North End, and the mango tart was creamy, tangy and delicious. I’m not a big chocolate fan, although Samantha Stanley (events coordinator for this year’s beneficiary of the event, Downtown Women’s Shelter) mentioned that she enjoyed the mousse center; I found the frosting to be a little odd, and I was assisted with the adjective “slimy”.

A shortened Korean women's tea ceremony on IOTA's patioA shortened Korean women's tea ceremony on IOTA's patio

After the meal the attendees returned to the spacious roofed outdoor patio where the women preparing tea earlier in the evening conducted a short, traditional women’s tea ceremony. One woman prepared three cups of tea and requested two volunteers  from the audience to partake of the tea. The crowd sat or stood silent until Fiona Chandra (of the blog Gourmet Pigs) and I got up to participate, taking our cues from the preparer.
The food vendors we met and cuisine we sampled were but a small representation of what will be featured once again in the Rose Bowl on what is being called “Carmageddon” (the closing of Route 405), but ticket sales have been brisk so far and word is getting out of alternative means of transportation as well as discount hotel rates for those attending that wish to stay in Pasadena. Judging by the timed schedule from the web site, this year’s event has been planned out keeping in mind the lessons learned from the inaugural event. Those attending the event truly will be able to proudly brag about their street smarts.

IOTA Coffee House
528 S. Western Avenue
Los Angeles, CA 90020
GPS coordinates: 34° 3’52.06″N 118°18’32.29″W

Glowfish Food Truck
Twitter: /GlowfishTruck

The Mighty Boba Truck
Twitter: /mightyboba

Gleeka Greek pastry’s web site: http://www.gleekagreekpastries.com/

Website for the 2nd annual LA Street Food Fest at the Rose Bowl in Pasadena, CA: http://lastreetfoodfest.com/

GALLERY: See images from the media preview for the 2nd annual L.A. Street Food Fest at IOTA Coffee House in Koreatown (Los Angeles) CA

NOTE: This cost for this meal was provided by the organizers of the L.A. Street Food Fest. The content provided in this article was not influenced whatsoever by the organizer of the event.

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