The Cape Comes to Hollywood This Summer at the Spare Room

Wednesday nights this summer you don't have to go to Cape Cod to experience some old fashioned New England summer breezes as the Spare Room hosts a Wednesday night Nantucket special.

Nantucket Sound cocktails are only $7, with mini lobster (pronounced lob-stah for you non Yankees) rolls for $5, beer for $3 and best of all half off bowling (a $50 savings).  What is in a Nantucket Sound you ask?  Naomi Schimek's recipe is:

1 1/2 oz. Chamomile and lemon balm infused Plymouth gin
3/4 oz.    Bianco vermouth
2 oz.       Fresh pressed cantaloupe juice
Fresh lemon juice and Peychaud's Bitters to taste

Shake ingredients together with ice and strain over a scoop of spiced ginger sorbet.  Garnish with a candied lemon balm leaf.

Sounds like a perfectly civilized way to while away a Wednesday evening.  The Spare Room becomes your "Cape House" every Wednesday this summer from 6 - 9 pm.

The Spare Room at the Hollywood Roosevelt: 7000 Hollywood Blvd, Hollywood. Phone: (323) 769-7296. Website: http://www.spareroomhollywood.com/

Corned Beef Hash @ Brent's Deli

Corned beef hash.  Such a simple dish combining potatoes and corned beef, yet it can be difficult to find the version of your dreams.  I recently tried the version at Brent's Deli in Northridge figuring if they had one of the best corned beef sandwiches in Southern California, that they would have one of the best corned beef hashes.  Alas, corned beef hash nirvana is not to be found in Northridge, or at least not at Brent's Delicatessen.

While their corned beef sandwich vies with Langer's for the best in the region, the corned beef hash was lacking.  The portion was large and it was served with a side of potatoes, so the issue was certainly not leaving without enough food, as my waitress noted that nobody leaves Brent's hungry.  Rather the ratio of potatoes to corned beef was off as there was not enough potatoes.  Even worse, the corned beef was pureed, giving it no texture.  The dish came out more like a corned beef patty than corned beef hash.

The poached eggs on top were perfectly cooked and ran wonderfully over the hash.  There was ample choices of bagels and my egg bagel with butter that was served with the corned beef hash was also quite good.  It was sadly the main event that fell short.  I'll still keep Brent's in my Jewish deli sandwich rotation, but my search continues for the best corned beef hash.  If you have any suggestions, please let me know in the comments.

Brent's Deli: 19565 Parthenia Street between Tampa and Corbin Avenues, Northridge. Phone: (818) 886-5679. Website: www.brentsdeli.com

Ice Ice Shavie: Quality Ingredients and Mixology Flavors Come to Snow Cones

Ice Ice Shavie elevates the humble snow cone to artisinal status, using fresh and local fruits and herbs to create delicious flavors.  The venture from Damian Windsor, the head bartender at the Roger Room, and Liz Wiltgen offers flavors inspired by cocktails, although at public events does not include booze.  The Shavie team does do private events, at which they can add in the liquor to make these into truly adult shaved ice treats.

I sampled two of the flavors last weekend at the Studio City Farmers Market, which is the most consistent spot to find the Shavie team each Sunday.  I tried Strawberry Mojito with lime and strawberry juices, mint and sugar, as well as the Grapefruit Ricky with Elderflower, Lemon Juice, Vanilla and Grapefruit Juice.  Both were quite refreshing although I preferred the Grapefruit Ricky by a nose.

Other flavors available included:
Hammer Thyme: Strawberry, Thyme, Ginger and Simple Syrup
Blackberry Bramble: Blackberry, Lemon, Basil
Sonoma Fog: Sea Salt & Caramel

All flavors are $4 each and if you ask nicely they will put two flavors in one cup of shaved ice.  This was a whole other league than the Snoopy Snow Cone machines of our youth.  Windsor is one of the foremost bartenders in Los Angeles and the quality of his product was evident.  I hope to try the boozy version on a hot day soon.  Follow them on twitter or facebook to keep up to date.

Ice Ice Shavie: www.iceiceshavie.com

MB Post: LeFevre Raises the Bar in Manhattan Beach

Manhattan Beach had been in need of a destination restaurant that reflected the informality of the upscale beach community.  Chef David LeFevre, formerly the Executive Chef of the Water Grill in Downtown Los Angeles had been wanting to open a restaurant in his own neighborhood to fill that void and he has succeeded in both delivering a quality experience and pleasing the masses, as the food was quite good and the restaurant was packed on my visit.

I recently met up with Daniel from ThirstyinLA, Fiona of GourmetPigs and Tony from SinoSoul for a media dinner at MB Post and I had the opportunity to try the full gamut of the menu.  Although known for his fish dishes, LeFevre also excels at meat and vegetable dishes, such as the lamb belly and fried chicken.

Pomegranate Cous Cous

I particularly enjoyed the Salt Roasted Baby Beets served with chevre goat cheese and pistachio and beet green pesto.  The presentation was attractive and the beets still had their stems which made them appear freshly picked.

Salt Roasted Baby Beets

There is an extensive bread selection and the Fleur de Sel Pretzel served with horseradish mustard is the way to go.  The mustard is legitimately spicy and the pretzel was just the right consistency.  Hans Rockenwagner better watch out.

Bacon Cheddar Buttermilk Biscuits, Fleur de Sel Pretzel, Grilled Naan Flatbread

Cured Meats and Cheeses

The cheese selection includes some unusual choices, such as the Mycella Blue from Denmark.  Some marcona almonds are just the thing to accompany an order of cheese.  MB Post also offers a selection of honeys.  I had not seen this before and it is worth ordering for the novelty alone.  The honeys are comb, chestnut and truffle.  My favorite was the simplest, the comb, as the truffle could be overly intense.

Honey Selection, Mustard Selection and Fruit Spreads

Marinated Cucumbers

The Marinated Cucumbers with kalamata olives, peppadew peppers and chick peas is an unusual flavor combination with the salty of the olives with the sweet spiciness of the peppers and the neutral canvas of the cucumbers.

My favorite dish, hands down, was the Steamed Tai Snapper with bok choy and sudachi (Japanese citrus).  It was delicate and flavorful and the broth was just wonderful.  This was the dish I wanted to keep all to myself; it is not surprising that LeFevre is a fish expert.

Steamed Tai Snapper

For the lumberjacks in your party, the Fee Fi Fo Fum Fries are just the thing.  They must come from enormous potatoes as they are almost a foot long.  These thick cut fries with salt and herbs also retain much of the potato skin.  You may need a wheelbarrow full of ketchup to properly dunk them.

Fee Fi Fo Fum Fries

Moroccan BBQ Lamb Belly

The Moroccan BBQ Lamb Belly with creamy semolina, and weiser farms tiny carrots was as soft as short ribs.  The meat was unctuous and rich.  This felt like more of a winter dish for a cold night.  The Meyers Farm "Never Ever" Skirt Steak with grilled ramps and chicichurri was tasty and had some chew.  A crisp red wine would be just the thing to drink with it.

Meyers Farm "Never Ever" Skirt Steak

Three Point Tart

For dessert, I found the Three Point Tart to be the most successful as it combined macerated strawberries and rhubarb inside the pastry and was served with a buttermilk panna cotta.  The tart looked very much like an over-sized Hamentaschen, the traditional dessert at the Jewish holiday of Purim, which is made to look like a three point hat.  The fruit tasted fresh and the combination of strawberry and rhubarb was a pleasing way to end the meal.

Chef David LeFevre

LeFevre is excited that the neighborhood has taken to MB Post so strongly.  This is the rare South Bay restaurant that is worth the detour from the Westside.  It doesn't run away or condescend to its neighborhood; rather it provides an experience that feels organic, like it should have always been there, but better.  With its comfortable vibe and accessible quality, MB Post lives up to its moniker, a Social House.

MB Post: 1142 Manhattan Avenue, Manhattan Beach.  Phone: (310) 545-5405.  Website: www.eatmbpost.com

Punch Party at the Spare Room

The Spare Room has become one of the premier cocktail spots in Los Angeles for punch bowls due to the diligent and creative efforts of General Manager Aidan Demarest and Head Bartender Naomi Schimeck.  Last month the lounge was the scene of a fundraiser for Share Our Strength and Schimeck and team created several punches for the occasion, two of which are featured below.

Talbert's Tub 

Talbert's Tub is named for the tub in Talbert's Barbershop on the lower level of the hotel, in which Errol Flynn used to mix up large quantities of gin during Prohibition.  The Genever-based punch was refreshing and the citrus rinds added to the festivity of the bowl.  This punch goes down easy, so beware.

Talbert's Tub Recipe (by Naomi Schimeck):
2 pineapple rings
3 whole lemon rinds
3 T demerara sugar
4 oz housemade raspberry syrup
6 oz lemon juice
2 oz orange juice
2 oz maraschino liqueur
.5 oz Regans Orange Bitters
16 oz Bols Genever

Muddle lemon rinds and pineapple into sugar until it has completely dissolved
Add the rest of ingredients - stir well
Ice down and add 12 oz club soda

Tobacco Road

The Tobacco Road is a rye based punch with a large dose of tea and grated nutmeg at the end to garnish.  The nutmeg adds a scent to the flavor of the punch as well as a zesty visual touch.

Tobacco Road Punch Recipe (by Naomi Schimeck):
3 oz lemon juice
5 oz demerara syrup 1:1
30 oz chilled lapsang souchong tea
20 oz rye

Dry shake lemon juice and demerara syrup to emulsify
Pour into punch bowl and add tea and rye
Ice down and serve with a touch of grated nutmeg

If you haven't made your way up to the second floor of the Hollywood Roosevelt Hotel, these punches are the excuse you have been waiting for to visit the Spare Room.  The space is elegant and is old school without feeling forced.  There is a two lane bowling alley straight out of There Will be Blood and a lounge area where you can play Connect Four and Jenga with custom sets.  The shoes for the bowling alley are more comfortable than any street shoes you probably own.  So grab five friends and order a punch bowl and reserve a lane of bowling.

The Spare Room: The Mezzanine at the Hollywood Roosevelt Hotel - 7000 Hollywood Blvd, Hollywood.  Phone: (323) 769-7296.  Website: http://www.spareroomhollywood.com/

Black Market - Cocktails & A Top Chef in Studio City

Black Market Liquor Bar is a welcome addition to the San Fernando Valley dining scene.  The new venture, with a cocktail program curated by Steve Livigni and Pablo Moix of La Descarga and Harvard & Stone, is a comfortable local bar that happens to serve destination worthy drinks.

The star of the cocktail menu is the Smokin' Monk.  No two ways about it, this is a gorgeous drink.  It is made with mezcal, yellow chartreuse, lemon and orange juices and served with some large ice cubes with a lemon wedge for garnish.  The mix of the mezcal and citrus is magical and the mezcal provides just the right amount of smokiness to keep it intriguing sip after sip.  This might be my favorite new drink of 2011.

The Amber and Embers is made with Laphroig Scotch, Clement Canne Syrup Rum, Angostura and Orange Bitters.  Note, only a dash of each type of bitters is used.  The version I had used Ardberg in place of Laphroig.  I sampled versions with 2 dashes of bitters and one dash, and the one dash was superior.  Counterintuitively,  the version with two dashes was smokier and tasted more of the Scotch.

Red Hot and Bothered: Jalapeno-infused vodka, strawberry, blood orange, agave syrup and ginger beer.  There is nothing shy and retiring about this damsel.

The Boulevard Sour, a dangerous concoction of rye whiskey, cynar, lemon juice and egg white, is pleasingly frothy.

Punch is all the rage this days, but Black Market takes this trend one step further with its Punch for One, a pisco based cocktail with pineapple juice, agave syrup, angostura bitters and lime juice.  This is a mellow cocktail that is easy to sip on.  This has been a pisco week, after some pisco sours earlier at the new Picca.

Black Market has an all-star bartending staff, including Zach Patterson (below) of STK, Mia Sarazen of Harvard & Stone, and Tricia Alley, formerly of B-Side Lounge.  If any of these assassins offers to make you a drink, accept.  You are in good hands.

Zach Patterson

In addition to bringing in a stellar team of barkeeps, Livigni and Moix brought chef Antonia Lofaso of Top Chef fame to the equation.  The menu includes some Italian influences, not surprisingly.

A highlight of what I tried was the Ricotta Gnudi, served in a brown butter sauce.  The gnudi were soft and had a light consistency.  The only off note for me was the crunch of pistachio nuts, which were unnecessary.

Gnudi

The Duck Rillettes with bourbon raisins were served in a jar with ample toasts alongside.  The rilletes required some mixing to get the sweet and salty components into proper proportion.

My other favorite of the night was Oxtail Ragu with perciatelli pasta and perorino cheese.  The dish is rich and savory.  The noodles were perfectly cooked and were heavy enough to sustain the meat.  It was attractively plated as well.

I only managed a bite of my dining companion's Crispy Poussin with french fries, which was unremarkable.

For me Antonia's pastas were the highlight of the food menu.  With the cocktails, I enjoyed all that I drank, although the drink that is going to lure me back to Studio City is the Smokin' Monk.  Absolutely delicious.

Black Market Liquor Bar proclaims itself "purveyors of cocktails, bites and candy." I can vouch for the first two; the third you will have to explore for yourself.

Black Market Liquor Bar: 11915 Ventura Blvd, Studio City, CA.  Phone: (818) 446-2533.  Website: http://blackmarketliquorbar.com/

Chicago: The Girl & The Goat

The Girl and the Goat is the newish Chicago restaurant from Top Chef winner Stephanie Izzard.  Like many new restaurants of the moment, it serves a meat heavy small plates menu.  The restaurant is extremely popular so plan on booking several weeks in advance for prime time or hope for a seat at the bar.

We enjoyed all the food we had.  The menu is divided into vegetable, fish and meat dishes and there is a section on the daily specials for goat dishes, in honor of the name of the restaurant.  The goat lamb was tasty though not very gamy.  The best dish was the beef tongue, which was well prepared and extremely tender.  The bartender was also quite hospitable and knowledgeable and exceeded expectations.

The only drawback to the meal was that our food all came to the table very quickly.  We could have been in and out in less than 45 minutes, including paying the check, despite ordering six dishes, most of which are pictured below.  When a manager asked how we were enjoying our dinner, I told her the meal felt quite rushed and she apologized and comped us each a glass of wine, which was a generous touch.  I'd suggest either ordering in waves or making it clear that you want your dishes coursed out.

Halibut with Asparagus & Green Garlic

Shishito Peppers

Salad

Grilled Goat Loin

Braised beef tongue

The Girl & The Goat: 809 W. Randolph St, Chicago.  Phone: (312) 492-6262 Website: www.girlandthegoat.com