We spent most of our third day in Vietnam outside of Hanoi, in the city of Ninh Binh. We joined an AirBnb tour for the day trip to the Ha Long Bay on land which was located about 2 1/2 hours away from the city.
There was a rest stop about 1 1/2 hours away where we had a mid-morning snack of banh mi and fries before arriving at our first destination at the ancient city of Hoa Lu where we visited the grounds of two temples for two kings, King Dinh and King Le.
Hoa Lu
We had a buffet lunch shortly thereafter and for those who were so inclined, a 30 minute bike ride deep in the countryside was offered.
We then walked to the Tam Coc wharf for what I would call a life altering excursion. Each boat carried the rower and two to three guests. The rowers used their feet to paddle their oars saving their backs from undue and repetitive stress.
During the 90 minute boat ride, we were in the midst of some of the most breathtaking majestic sights of Mother Nature’s bounty. The stunning lush green landscape and the towering limestone mountains hovering over the marsh rice fields and the serene river embodied what I imagine Xanadu would be like as it is a place that quiets the mind and stills the heart.
For the duration of our time on the river, we observed the rural surroundings and slow paced rhythm while enjoying the sound of the gentle lapping of the water as the oars gently glided us down the waterway. It truly was an idyllic respite and helped us appreciate the simplicity of life.
Day 2 started out with a hunt for breakfast. We wandered the streets looking at our options. There was a restaurant next door but it was dark with one guy sitting inside smoking, and it looked a bit sketchy. We saw two ladies across the street setting up a beef pho stall which I’m sure would have been lovely but we were looking for comforts of home.
We found it at the Ann Hanoi Hotel, diagonal from our AirBnb. They had a beautiful breakfast buffet with a made-to-order omelet stand. It was about $15 per person, but we definitely got our money’s worth. Even though it may seem like a splurge by Vietnam’s standards, it was definitely a great way to start the day. They opened at 6:30 a.m. and had a very attentive and gracious staff.
Breakfast was followed by an all day AirBnb tour to the Hanoi’s top landmarks. We learned so much about the city and its history and have a much better understanding of the Vietnamese people as a result.
We started off at the Tran Quoc Pagoda. Our guide, Michael, mentioned that over 70% of Vietnamese people weren’t affiliated with any particular religion but most followed the guidelines of Buddhism, believed in reincarnation and the laws of karma. This was evidenced by all the offerings placed on the altars and the sprinkling of people who came by to worship.
Then we headed off to Ho Chi Minh’s Mausoleum. That was definitely a unique experience. It was the first time we understood and realized we were in a socialist country. We weren’t allowed to bring large bags, food or water, and cell phones and cameras were not permitted to be used while inside the building. It had not dawned on us just how sacred Ho Chi Minh was and still is to the Vietnamese people. The property was heavily guarded and all visitors had to remain orderly and in their single file lines. There was complete silence as we entered the building and walked around Ho Chi Minh’s embalmed body at his final resting place. Michael had shared Ho Chi Minh‘s story about his humble roots and his meteoric rise to political power. Most attribute the unification of the Vietnamese people to Ho Chi Minh which explained why decades after his death, he is still revered and admired.
After a brief stop to a lacquer shop to learn about the process and entice us to buy their wares, we visited the Museum of Ethnology, learning a bit about the 54 different cultures that comprise the Vietnamese people. There appeared to be a cross mingling of Chinese, Malaysian and Filipino people along with the indigenous people of the lands and as such, the language and traditions blended over the centuries. It was another reminder that Vietnam, just like many countries in the world, is a melting pot.
Egg rolls
Next up was lunch at a local restaurant. We had several delicious courses, starting with a bowl of soup, salad, fish, chicken and vegetables. We finished off our meal with the Vietnamese specialty, egg cream. It served both as a terrific rich, silky dessert combined with a slightly bitter and very strong Vietnamese coffee.
We headed to the Temple of Literature after lunch. It served as the first university in Vietnam and it was considered an honor and privilege to attend.
The grounds were beautiful and serene, slightly ethereal.
Our last stop was the small temple on Hoan Kiem Lake. We crossed the beautiful Huc Bridge to reach the shrine which had a majestic 180 degree view of the lake.
After our day tour, we had a nice casual dinner at Noodle & Roll. Our dinner options included a nice array of dishes with a bit of American comfort thrown into the mix.
Then we had our first massage in Vietnam. Spas Hanoi’s deep tissue massage is not for the faint of heart. The diminutive stature of the female masseuses are deceptive as they are freakishly strong. The excruciating pain from the intense pressure exerted without any relief during the 90 minute massage is a true testament to the saying that looks can be deceiving.
The massage started with the therapist walking on my back, bearing down all 110 pounds of her on top of me. I felt and heard cracks in each section of my back. The treatment was so intense that I sounded like a woman in the last hour of labor, breathing deeply, wincing in pain but pushing through, knowing that a reward would be had on the other side.
I was quite disoriented for a bit afterwards until we meandered to Hoan Kiem Lake where the loud, pulsating DJ beats at the Saturday night performance resuscitated and invigorated us along with the energy of the hordes of people dancing, tightly packed and jumping in unison to the rhythm of the music, reminiscent of Times Square on New Year’s Eve. After a song or two, we wandered off to walk a bit through the weekend Hanoi Night Market before finally calling it a night.
It was a busy and eventful day to say the least. We immersed ourselves in the many faces of Hanoi, revealed to us through her history, monuments, people and cuisine. To say Hanoi is multilayered would be an understatement. She has a different approach to every situation and can easily adapt to any and all scenarios showing her flexibility and endurance, standing the true test of time.
Despite being an ardent foodie, I have never taken a food tour so I decided that Hanoi would be the perfect opportunity to find some hidden gems. Luna, our Airbnb guide, made the evening jaunt worthwhile. First of all, the tour cost $0 so we were already ahead, but we paid for the cost of our food and left our guide a bit of a tip at the end.
We started out sampling some delicious and piping hot pork eggrolls and pork cutlets from a street vendor.
Then we headed off to try some sticky rice,
followed by a sampling of Vietnamese papaya salad and ending the food tour with an off-the beaten path beef pho.
The latter didn’t even have a storefront sign but did have a sign hanging off a tree and was located literally inside a family’s home.
The family previously had a stall but the government forced them to shutter so they have made do and hold a pop-up in their home with limited hours, from 3-7 p.m., serving only one speciality dish that they have clearly perfected.
To get to their establishment, you have to find the sign first and then enter a narrow pathway and climb up very narrow cement stairs which wind upwards. Then you end up on the landing and make a sharp right, taking a few steps before arriving at the restaurant. As in all Asian homes, you’re required to remove your shoes before entering.
We sat down on the low level plastic stools and a few minutes later our pho arrived. The broth was perfectly clear but distilled with hours upon hours of layers of beef essence. The pieces of beef were tender and the noodles were perfectly cooked. There were some herbs in the pho but they weren’t overwhelming. As we were the last customers, I saw the staff heading with our bowls to the kitchen which was in another room, where they were hand washing all of the plates and silverware.
Every square inch was used economically and efficiently which just goes to prove that one doesn’t need a state of the art kitchen to create an amazing dish.
What I particularly enjoyed about our evening, aside from the delicious and unique food of Hanoi, was hearing some of the stories about the norms in the city. There are certain jobs and responsibilities relegated only to women. Regardless of income, the government rations how much each person is able to buy to eat. The reason why storefront businesses are very narrow, deep and tall is property taxation is based on width and not height. Several families and generations of families live within one room, sometimes sharing one bathroom amongst them all with some homes not equipped with any bathrooms.
All of that seems shocking having been raised in the U.S. but it’s just a part of life in Vietnam, and there is a great and overwhelming sense of optimism and ambition amongst the people of Hanoi. If I had to describe the rhythm of the city, it’s a bustling metropolis in the heart of a young country that is readying and positioning itself to be a contender in the world of commercialism.
I just hope that in Hanoi’s valiant efforts to modernize, that it doesn’t turn its back on its roots, history and its values. Only time will tell.
Many moons ago, the Manchester was the local Loyola Marymount haunt, the Fireside. It’s where fake ID’s were honored and where staggering drunkards whittled their time away. Since then, the location has been reinvented into a few other iterations, but it wasn’t until it morphed into The Manchester that I finally decided to return. Long gone are the dark, dank walls where I walked between for my 21st birthday and was nearly forced to drink a disgusting shot of Jagermeister. What emerged was a contemporary, dimly lit, very popular spot with the locals and millennials alike.
Fortunately, I was able to get a last minute dinner reservation on Resy on a Friday night. When we came in, the place was packed. We were a few minutes early so we had an opportunity to look around. The space is not that large, but it didn’t feel oppressive. It took a few minutes for our table to become available but once that freed up, we were taken care of the rest of the evening.
Fernando, one of the owners, had set us up with our cocktails before our table was ready, which arrived just as soon as we were being whisked to our table.
After reviewing the menu, we opted for the burger and fries to start and the chicken and salmon from the large entree menu. Our appetizer was quite savory.
The burger patty was slightly salty and the meat was fairly tender. The fries were crispy, per my request and the aioli dip hit the spot.
Our entrees also were quite good. The salmon was moist and flaky. The accompanying vegetables, the eggplant and baby bok choy, were lightly seasoned and perfectly cooked.
The chicken had a surprisingly crispy skin and moist, tender meat with a savory and a slightly crispy broccolini as its accompaniment.
We ended our meal with a very chocolatey pot de creme. It was quite creamy and could possibly cause one to stay up all night.
All in all, the food and service were quite good. Truth be told though, the prices were high for what we ordered. I’ve eaten at other restaurants like Prospect Gourmand on La Cienega or Lunetta All Day on Pico where comparable entrees are closer to the $18-$22 range so we felt the prices were a bit inflated. Other than that, the service, ambiance, vibe and the food were quite enjoyable. Though we would likely not return as there are better values for the experience, the Manchester would definitely be one to try.
The Manchester
8522 Lincoln Blvd.
Los Angeles, CA 90045
https://themanchester.la
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If you’re like the average American family, you likely have leftovers from your Thanksgiving feast.
In my household, I always make too many servings of mashed potatoes in case there’s a guest or two looking to pack in some extra carbs enveloped in butter, cream cheese, milk and cream to stock up for the winter.
I also had some leftover spinach and mushroom from my salad so I was inspired use them all for my morning after breakfast.
I decided to take a stab at potato pancakes. I’ve never made them before and was envisioning them tasting a bit more like hash browns but truthfully, they taste like pancakes. Since they were my first batch, the pancakes definitely look homemade but are still actually quite good.
POTATO PANCAKES (makes 8-10 servings)
8 heaping tablespoons of mashed potatoes
1 cup of all-purpose flour
1/2 onion, finely chopped
1/2 container of chives, finely chopped (probably should have used the whole thing to add a bit more savory flavor)
Black pepper
Dill weed
2 tablespoons of butter, melted
2 eggs, scrambled
1. Place the leftover mashed potatoes in a large bowl and combine with the flour and eggs, mixing it up until the consistency thickens, adding more flour if necessary for it to look like a pancake batter.
2. Add the rest of the ingredients until they’re evenly mixed into the batter.
3. Set the stove to high, add butter to the griddle and let it melt, coating the entire surface of the pan.
4. Leave the stove on high and use your hands to mold the potatoes into a small round ball and place onto the hot griddle.
5. Flatten the potatoes with the back of the spatula. (This is a step I omitted because I didn’t know any better. The outsides were crisp while the insides were thick and creamy. If that’s more your speed, leave them round and doughy.)
6. Flip to crisp up the other side and flatten if desired.
7. Depending on the number of pancakes and the strength of your range, the pancakes should be cooked in about 10-15 minutes.
8. If you have it, you can add a small dollop of sour cream and cut up a bit more dill as a garnish.
I also wanted an egg dish of some sort so I grabbed my eggs, spinach and mushrooms and got to work.
SPINACH AND MUSHROOM EGG SCRAMBLE (6-8 servings)
1-2 handfuls of spinach
3-5 mushrooms
1 tablespoon of butter
1-2 handfuls of shredded cheese
12 eggs, scrambled
1. If you have a food processor, I like to throw in the spinach and mushrooms and give them a fine chop to make them uniform while they cook.
2. I set the stove on high and melt the butter onto a pan, swirling it around, coating the entire surface.
3. I leave the stove on high as I pour the egg batter.
4. As the egg starts to cook, I spoon in the spinach and mushroom, adding cheese to the top.
5. You can season with black pepper, oregano and rosemary if it strikes your fancy.
6. I use the spatula to mix up the egg scramble until it’s fully cooked.
7. Depending on the range, it should take 10 minutes to finish.
If all the prep work is done prior to cooking, you should be able to cook both dishes at once.
Since there’s only two of us, we will be having these pre-made breakfast treats for days giving ourselves Thanksgiving leftovers for both breakfast and dinner. Two for one! Enjoy!!
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It dawned on me a little while ago that this year will mark my 20th anniversary of hosting Thanksgiving Dinner. Though there were a few years in between when I took time off from hosting, for the most part, I’ve made it a point to welcome friends and family to my home and to my table for one of my favorite holidays.
My first attempt at roasting a turkey was actually the year I graduated college. It was an epic fail as I kept opening the oven door and not letting the turkey roast. After 10 hours, the bird still wasn’t cooked and I ended up discouraged and frustrated, daunted and fearful of failure.
Luckily, years later, I came upon Martha Stewart’s magazine, immersed myself in her recipes and was finally able to put together my first Thanksgiving feast with all the fixings. Over the years, I’ve edited and revised how I prep and roast my turkey as well as the side dishes and am passing on my best tips that I’ve acquired through trial and error.
The key is to plan ahead and know what will be served and back into how much time it will take to get the dishes ready for dinner. More importantly is having the proper tools at one’s disposal so as to prevent any last minute mini panic attacks.
I start buying items on my Thanksgiving list two weekends prior to Thanksgiving, leaving the turkey, basil, dairy, potatoes and green vegetables for the weekend prior to the holiday. I spread out the table setting prep from Sunday through Tuesday the week of Thanksgiving, checking the linens, silverware, glassware and dinnerware for cleanliness and washing and drying if necessary. Though I have a complete fine china setting, I find a more casual modern tableware to be easier to work with and less expensive to replace if something should get damaged or break, diminishing my stress level the night of festivities. I set the table by no later than Tuesday night.
I start prepping the turkey no later than the Sunday prior. About 14 years ago, a contractor who was working on on our home told me about brining. I hadn’t heard of the technique but he said that brining tenderizes the turkey and shared with me a very simple brine tip: use tons of kosher salt and fill a huge pot with ice, letting the turkey sit in the fridge for a few days.
I’ve since modified that recipe and just a few days ago found a handy brine kit with both the bag for a 30 lb bird and organic spices at Whole Foods. This upcoming weekend, I will take my large stockpot and after cleaning out the bird, rinsing it and seasoning it with brine and kosher salt in the bag, I’ll hoist it into the stockpot and fill it up with ice cubes, letting the dried herbs seep into the crevices of the turkey while it sits in the refrigerator for a few days.
On Thanksgiving morning, while I prepare breakfast, I’ll take the turkey out from the pot, rinse it out and pat it dry, let it rest on the roasting pan for an hour in room temperature while pre-heating the oven and start on the cornbread.
In every homemade feast, one should not be ashamed to get a bit of help. I’ve made cornbread from scratch in the past, but it takes a lot of ingredients to put it together and much longer to prepare. Last year I came upon the organic version of Marie Callendar’s cornbread which I couldn’t find at Costco or Smart & Final this year. Luckily, on my shopping trip to Whole Foods, I discovered they sold them so I bought a few packets. What I usually do is boil some organic corn to add to the mix before baking and after it’s done, I drizzle some organic honey. I test the doneness by placing a toothpick or small fork in the middle to see if it comes out clean. I set it aside on the countertop and loosely cover it with aluminum foil. An hour before the guests arrive, I place it in the warming oven.
After the cornbread is baked, I replace it with the turkey. I remove the middle rack, using an oven mitt and set the convection oven temperature to 475 degrees. The roasting pan and rack are incredibly important to having an evenly roasted and moist turkey. At any given time, the turkey could potentially dry out so having the proper tools during the process is key. The rack keeps the turkey raised, allowing the heat to circulate around all parts of the turkey so that it can cook evenly.
While the oven is rising to the proper temperature, I work on prepping the turkey. First I take either chicken broth/stock, white wine and/or lemon juice and give the turkey a rinse while it sits on the rack on top of the pan allowing the liquid to collect at the bottom of the pan which will allow some moisture to seep into the bird during the long roasting time. Then I take 2 sticks of butter and melt it in a saucepan at a low temperature while continuing my prep, watching to make sure it doesn’t burn. In the meantime, I take organic basil, rinse it out, dry the leaves on paper towels, remove the leaves from the stems and grind it in the food processor.
I’m now ready to season the bird, I take my black pepper and no salt seasoning, coating the outside, the inner cavity and flipping it over, coating the opposite side. Then I take the basil and stuff it in the main cavity and put a bit in the other end in the much smaller cavity. I halve or quarter a few lemons and stuff those in both cavities before tying up the legs and secure the turkey in twine, placing it breast side down on the roasting rack as the breast tends to dry out and cook faster.
By now, the butter should have melted. I cut up a piece of the cheesecloth which should cover the turkey that’s exposed, leaving a few inches extra to tuck under. I dunk the entire piece of cheesecloth and drape it over the body of the turkey using tongs and using a baster to pour any of the leftover butter gently over the turkey. It’s now ready to set in the oven and should be basted with two sticks of melted butter every hour. I set the timer for 50 minutes so I can start melting the butter and be ready to baste at the one hour mark, repeating the cycle of dunking the cheesecloth and using a baster to coat the turkey with liquid butter every hour. Depending on the size of the turkey and the specific oven, flip breast side up halfway through the cooking time and continue the basting routine. Aluminum foil is also important as the turkey nears the end of its roasting time. The wings tend to crisp up faster, depending on the oven, and the aluminum foil slows the process down a bit. I create a loose tent over the turkey in the last hour, allowing the heat to enter but shielding the skin from crisping up too quickly. Near the end of the roasting time, I test the temperature of the breast and the the thigh, lowering the temperature to 350 degrees.
When it’s close to the proper internal temperature and the skin looks like it’s starting to brown too much, I take the turkey out of the oven and let it rest on the countertop. It will still continue to cook from the heat as long as it’s covered with aluminum foil, preventing the heat from escaping. A sign that the turkey is cooked when the juices run clear.
Simultaneous to the turkey going in the oven, I start to work on the mashed potatoes. I place a pot 3/4 full of water on the stove and set it on high as I begin working on Martha Stewart’s recipe: https://www.marthastewart.com/319180/big-marthas-mashed-potatoes-with-cream-c
I’ve never bothered creating another recipe because Martha’s is so incredibly creamy that gravy becomes unnecessary reducing my time in the kitchen. Plus, it’s such an easy recipe that there’s no need to reinvent the wheel. I try to use Yukon Gold potatoes as they’re creamier but one thing to note regardless is it takes at least an hour to boil depending on your stove top. Test the potatoes for doneness by using a fork to see if they’re tender. Once they’re done, drain the potatoes in a colander and return the potatoes to the pot, letting them sit with cubes of ice to cool them for a few minutes. The skin easily peels off when the potatoes are hot but it’s a challenge because of the heat so adding a bit of ice makes the task manageable. Place the skinned potatoes in a bowl and quarter them on a cutting board before placing them into the Kitchen Aid mixing bowl with the ingredients. I omit the salt in mine so while mixing, I taste mine and add either some extra black pepper, butter or cream cheese which is why I double the amount of ingredients than what is called for in the recipe. My mixer is crucial in the preparation as nothing else I’ve used in the past has given me the desired end result. Once the potatoes are ready, I set the them aside in a pan and cover it with aluminum up foil as I work on my other dishes. An hour prior to our guests’ arrival I place it in the warming oven with the cornbread.
To add a bit of color, I usually incorporate a green vegetable dish. Last year, I boiled some frozen green beans and tossed it in some organic olive oil, a bit of garlic and zested it with some organic lemon. It was a very simple, colorful healthy dish.
This year, if Coscto has it in stock, I’ll probably roast some Brussels sprouts which are also very simple to make. I rinse the Brussels sprouts and pat them dry with paper towels. Then I halve or quarter them, placing them in a bowl, drizzling them with a bit of extra virgin olive oil, seasoning them a bit with sea salt and pepper and mixing the oil and spices throughout evenly, using my hands. I place them on an oiled aluminum foil resting on top of a cookie sheet and spread them equally across the pan. I roast them at 475 degrees and use tongs to flip each one after 10 minutes and depending on the oven, take them out after 20 minutes. They’ll have a beautiful slightly charred smoky caramelized flavor.
The last thing I prepare is the salad. I use organic baby spinach, slice up some organic English cucumbers, add organic honey cashews and organic dried blueberries and the salad is complete. I’ve added chunks of organic avocado and slices of organic white mushrooms in the past as well. I have 2-3 different kinds of dressing available for our guests.
Hosting a Thanksgiving dinner should not involve slaving away for days prior in addition to all of Thanksgiving Day. The key is to plan ahead and check off some of the tasks ahead of time. Some years, I’ve baked the cornbread a day or two beforehand. Conceivably, one could make the mashed potatoes early as well since both keep well and are easily reheat-able in the oven. It would minimize the tasks on Thanksgiving and alleviate the pressure to finish all the cooking in time. Last year, I used the disposable half steamers to serve the side dishes. I had them set up in wire chafing stands with chafing wick fuel keeping the food warm as we ate. Whatever leftovers we had, I covered them with aluminum foil and stored them in the fridge which made cleanup a breeze.
It’s also good to start an annual tradition or routine. For me, Thanksgiving begins with the Macy’s Thanksgiving Day parade as I start the prep and breakfast. It gets me in the spirit and the right frame of mind and signals that it’s a day of celebration. After that ends, I switch the channel to Food Network where they inevitably have a Countdown to Thanksgiving marathon on which helps add to the excitement and sometimes provides valuable last minute time-saving tips.
Thanksgiving is truly one of my favorite holidays because I have the opportunity to spend time with people I care about in the comfort of my home while enjoying a healthy, homemade, organic feast. I am always filled with gratitude that my life has been blessed with an abundance of friends who over the years, I’ve come to consider my family. Though not all of them can share the evening with me, Thanksgiving gives me the opportunity to give back to a select few and that is the cornucopia of the holiday for me.
Turkey checklist:
Turkey
Brine
Extra large stockpot
Kosher salt
Ice cubes
Twine
Cheesecloth
Aluminum foil
Saucepan
Roasting pan with roasting rack
Liquids: carton of chicken broth/stock, bottle of white wine and/or lemon juice
Baster
Tongs
Food processor
Temperature gauge
Oven mitts
Basil
Lemons
Black pepper
No-salt seasoning
8 sticks of unsalted butter
Carving board
Carving knife
Turkey plate
Mashed potatoes checklist:
3 1/2 lbs potatoes
16 oz cream cheese
2 sticks of unsalted butter
1/2 cup whole milk
1 cup heavy cream
Black pepper
Ice cubes
Stockpot
Colander
Kitchen Aid Mixer
Pyrex measuring cup
Serving dish
Cornbread checklist:
Marie Callendar’s mix
Extra virgin olive oil or spray
Cake pan or half steamer pan
Corn
Honey
Water
Baking/serving dish
Green beans checklist:
Stockpot
Frozen or fresh green beans
Lemons
Garlic
Extra virgin olive oil
Zester
Serving dish
Brussels sprouts checklist:
Brussels sprouts
Sea salt
Black pepper
Extra virgin olive oil
Aluminum foil
Cookie sheet
Serving dish
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We recently returned to the Beverly Hills location for my husband’s birthday dinner. As I had previously reviewed this restaurant before, I hadn’t anticipated writing another review but the exemplary service, the sensational quality of the food and the generosity of the manager warranted an update.
The morning before our reservation, I emailed the manager, Michael Hudson, who we had met on our last visit for our anniversary. I mentioned that it was my husband’s birthday and we were looking forward to seeing him again.
I didn’t hear back but sensed he had received my email as I did not get the usual confirmation phone call from Phillip. We arrived a few minutes late but didn’t wait long to be seated. We sat against the wall in the front section of the second floor close to the singers and pianist. It was the first time we sat in that specific section and it dawned on us that we could hear the music much better in that area so we’re making a mental note for future visits.
Our server, Summer, was likely the best server we have ever had at the restaurant. She was attentive but not overbearing. Her timing on refreshing our beverages was impeccable.
We started with the spinach salad which was split in half. It was perfectly dressed, not oversaturated with dressing.
The kitchen was slightly heavy-handed with the blue cheese but the bacon and crumbled hard-boiled egg was served in more equal proportion.
Next to arrive was the creamy, decadent lobster bisque which had chunks of lobster with each delectable sip.
The bisque always has the pleasure reflex, where one’s eyes roll to the back of the head on first taste. It just hits all the right notes, and no visit to Mastro’s is complete without this bowl of amazing goodness.
After the empty plates from starters were whisked away, our filets arrived. They were cooked perfectly, a bit charred on the outside with a warm, pink center. The filet was so tender I’m not sure a steak knife was even necessary.
The smell of sizzling, buttery beef wafting through the air was curtailed by the savory side dishes’ arrival.
The green beans were cooked just right, crispy but not overly oily.
The Gorgonzola mac n cheese had a slightly smoky top layer which enveloped a steamy, gooey, dense center.
The lobster mashed potatoes had very generous chunks of lobster intermixed with the luxuriously creamy potatoes.
Last to arrive was the trio of birthday cakes, courtesy of the restaurant. We were served with the mind numbingly decadent butter cake as well as a slice of the super rich chocolate cake.
New to the mix was the key lime pie which was a bit of a palate cleanser from the richness of the entire meal.
All in all, it was an amazing experience. The combination of dishes with the attentive staff made it the best night we have had at Mastro’s Beverly Hills. Thank you to Michael, Summer, your kitchen and staff for an impeccable evening.
Mastro’s Steakhouse
246 N. Canon Drive
Beverly Hills, CA 90210
https://www.mastrosrestaurants.com/Locations/CA/Beverly-Hills-Steakhouse/
Disclosure: As an Amazon Associate, the links provided above provide a referral fee for any qualifying purchases you make.
Disclosure: As an Amazon Associate, the links provided below provide a referral fee for any qualifying purchases you make.
I first heard about the opening of Coast on Eater LA. The week it opened, however, there weren’t very many details online or on social media.
Luckily, by the time the date of our reservation arrived, photos of a few of the dishes and the menu were posted on Yelp.
The restaurant was intimate with a relaxed, casual beach vibe. Lighting was on the dim side but bright enough to see comfortably within the space.
We had an eager and enthusiastic server named Walter who made our dinner experience seamless.
My husband and I started with a Japanese inspired seaweed salad which came with avocado, shiso, umeboshi and tagarashi. It had a sesame dressing and was quite tangy and crispy.
We also ordered the meatballs with polenta and mashed potatoes. The meatballs were moist and savory but the polenta stole the meatballs’ thunder. It was unbelievably rich and buttery. I could have eaten a plate of it by itself.
Dueling the polenta for decadence was the bowl of silky mashed potatoes. Both were incredible and truth be told, right as the busboy was removing the bowl from the table, I quickly grabbed the spoon and licked off the last bite.
At the other end of the table, our friends Sarah and Susannah ordered the octopus which had a slightly crispy exterior. The meat was not chewy like it ordinarily would be as it was tenderized by the preserved lemon, giving it a slightly citrusy flavor.
It also had a bit of heat from the harissa which was tempered with a few cubes of sweet potato. They found that dish to be absolutely divine and would highly recommend to those who don’t mind seeing the octopus in its full glory.
For dinner, I ordered the rockfish which came in a brown butter ponzu sauce and my husband ordered the mushroom risotto with arugula and mascarpone.
Of the two, my husband’s dish was better. It was mealy with a hint of cheese. His only complaint was the portion size. My rockfish had a slightly crispy outer layer and was quite tender but it lacked any sort of distinct flavor.
I also ordered a side of crispy fries which was deliciously crisp and piping hot.
Our friend Barbara ordered the wagyu sirloin which we sampled. The sliver of beef was incredibly lean and tender but apparently some of the pieces she ate were tough and marbly so there was some inconsistency on the quality and cut.
Susannah ordered the old school sand dabs which she found to be quite enjoyable and would likely order again. Of all the dishes, she had the biggest portion served for her entree.
In direct contrast was our friend Sarah’s entree, the shrimps “a la plancha,” which came with 6 small shrimps on the plate. They were fine but not exceptional and the portion was quite minuscule, closer in size to an appetizer.
Last to arrive was what I called Christmas on a plate. It was beautifully plated with pomegranate seeds encircling the butternut squash. The combination of the sweet and sour juices bursting from the plump pomegranate and blending together with the natural subtle sweetness of the squash created a unique and divine flavor explosion.
In sum, the octopus, meatballs with polenta, mashed potatoes, fries and butternut squash were our top shareable choices.
We thoroughly enjoyed our dinner and would recommend for adventurous eaters.
I think as the menu evolves, Coast will definitely be one to watch and visit again with our foodie friends. Based on the items we ordered, the courses had a hint of Japanese, a bit of Italian and a nod to classic American cuisine. The restaurant needs a bit more time to find its true identity and hone in on what it does best. In my humble opinion, the Italian fare was the most flavorful and satisfying so perhaps a menu that incorporates specialties from the Amalfi “Coast” might be best suited for this restaurant by the coast.
Coast
1017 Manhattan Avenue
Manhattan Beach, CA 90266
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Knotts Scary Farm will always have a special place in my heart. It’s the original Halloween Haunt and as a teen, it was my dad’s and my special outing.
We both loved scary movies and got a thrill and a chuckle from being scared unexpectedly.
Over the years, I’ve had a love-hate relationship with the Haunt due to the ridiculously long lines for each maze and ride. One year in particular when I brought a large group to attend the event, the wait times were so egregious that we could only partake in 3 rides/mazes during the course of the evening which prompted a very detailed scathing complaint letter to be sent to Knotts Customer Relations, resulting in the full refund of all tickets purchased. Traumatized, it took an entire decade for me to return to the Haunt.
Last year was the first year we bought a Fright Pass and though at times, we still had a bit of a wait, it was not nearly as much as the regular lines.
This year, we opted for the entire package which included parking, the boo-fet, Fright Pass and admission. When we first arrived, we asked one of the employees where to park if we had the all-inclusive package. He sadly didn’t know. Strike One. We drove to the Preferred Parking Lot and the attendant said our prepaid parking lot was next to the hotel lot. My husband offered to pay the difference between what we already paid and their $35 fee. She said it would be $35 regardless. I sped off not wanting to waste any more time with somebody who wasn’t going to even attempt to be helpful. Strike Two.
In hindsight, going forward, for future visits, we will opt for the Preferred Lot since come to find out, the regular lot typically has a long line to enter, and it ate away precious time we could have spent at dinner.
Fortunately, entering the lot by way of the all-you-can-eat boo-fet was fairly seamless. Heading towards the entrance of the park, just past Mrs. Knotts Fried Chicken Restaurant was a sign pointing left towards the boo-fet.
At the check-in area, women’s purses were searched, we were given a wristband for the Fright Pass, and then we were directed towards the scary ghoul for a photo shoot memorializing our evening which was an added perk to the cost of the boo-fet.
We headed to Spurs Chop House for our 6 p.m. reservation, albeit 20 minutes late. There was a short wait during which we were given large sip cups as free refillable beverages came with the boo-fet. Once seated, we went to town.
I had been saving my fried chicken craving for the dinner but also found an addictive cheesy mashed potato. There were plenty of options so we tasted a bit of everything as we went along until we couldn’t eat anything more.
A bit after 7, we waddled our way into the park and got on our first ride, GhostRider. Our wait time was 15 minutes while the regular wait was 2 hours. Not that we had any doubt about the splurge for the Fright Pass but at that rate, conceivably one could only go on 2-3 rides/mazes for the evening which was money and time not well spent.
After that ride, we went through 4 mazes, Wax Works, The Depths, Paranormal Inc. and Dark Entities, each averaging between a 5-10 minute wait. Then we headed back on GhostRider which had a longer wait of 30 minutes the second time.
We stood in line for our fifth maze, Special Ops Infected, where we met a couple who were new parents to a three month old. It was their first outing without their baby. We each talked about our travels around the world, our learnings and takeaways and how important it was to seek and learn from other people and cultures different from your own as the xenophobia that has become rampant in all aspects of politics and religion was the crux of what has been destroying our civilization. Our conversation came to a close as we got to the front of the line and were handed laser rifles to eliminate the zombies that were going to try to kill us inside the maze. It seemed like a fitting way to close the loop on our chat.
After we survived the zombies, we finally ventured outside of Ghost Town and headed to the Boardwalk area. The first ride my husband saw was HangTime which went straight up vertically and straight down before looping every which way at an accelerated speed. I was beyond petrified and couldn’t bare to look at the ride as we stood in line. It took about 20 minutes before we made our way to the front, and we ended up chatting with a group of couples in their 20s visiting from Arizona. One of the young women had somehow talked herself out of going on the ride by the time our turn came. I convinced her to sit with me/us on the ride and promised we would get through it together, suggesting that we keep our eyes closed for the duration of the ride to assuage our fears. Despite all our apprehensions, we made it back, strengthened and invigorated from facing and conquering our fears. After exchanging a high five and giving each other a celebratory hug, we parted ways.
That gave us ammunition to head to the next ride, Xcelerator. Sadly, its name was the antonym of the speed upon which people would be able to enjoy the 20 second ride. We saw people leaving during the 45-60 minutes we waited in the Fright Lane. It dawned on us that only one car was working and the crew was extraordinarily slow in getting people on and off the ride. We eventually gave up our place in line as it was already midnight and we still had a 45 minute drive home. Strike Three.
As we exited the line that barely moved, we passed by a maze, Shadowlands. Not wanting the last memory of the Haunt to be of irritation and disappointment, I convinced my husband to jump in the very short line and surprisingly, it was one of our favorite mazes due to its Japanese theme. Having gone on a 10 day vacation to Japan a year prior, we had a deeper understanding and appreciation for the Japanese design aesthetics as well as the samurai lifestyle and discipline. Obviously, it took the intrinsic Asian vibe and twisted it into a suspenseful, dark and heart-stopping experience as only the creatives at Knotts can do.
In a span of five hours, we walked through six mazes and went on three rides and despite a few hiccups, we considered our visit to the park a success and well worth the upgrade for a Fright Pass. I initially felt we had missed out on more rides, having wasted precious time in line at Xcelerator but truth be told, we were there specifically for the Scary Farm.
We have visited other parks for the Halloween experience but choose Knotts as the King of all Haunts. It’s the original, has decades of experience with the perfect setting for a haunted and ghoulish evening. The all-inclusive package is reasonably priced compared to its competitors and Knotts’ lot is a manageable size for the activities. Most importantly, the visitors to this specific park fit the mold of those who seek an authentic haunting, chilling and fun experience and fully understand, respect and appreciate the production value of the event, abiding by the unspoken rules of decorum, making Knotts the only Halloween Haunt for us.
Knotts Halloween Haunt
8039 Beach Boulevard
Buena Park, CA 90620
https://www.knotts.com/play/scary-farm
For as long as I can remember, I have always wanted to experience life and culture outside of my norm.
It wasn’t until my college graduation that I was able to travel specifically to Club Med Cancun. I loved every minute of it and couldn’t believe how turquoise the water was. It’s where I learned to snorkel, was taught the basics of sailing and where I first fell in love with traveling so it will always have a special place in my heart.
I didn’t travel much in my 20s due to financial restrictions but finally in my 30s, I was able to start seeing the world. I have averaged two trips each year for the past 15 years and have been on 10 cruises, 6 Club Med trips, several resort and city stays as well as a handful of vacation rentals by owners.
As I’ve been traveling and learning about other cultures, their traditions and regional cuisines, my palate has grown exponentially as has my curiosity in how to prepare the dishes in my own kitchen. I’ve experimented with combinations of recipes and most recently went to cooking school in Chiang Mai, Thailand. Cooking ethnic cuisine has given me a deeper understanding about the culture, its history and evolution.
I find that food and travel go hand in hand in the thirst for knowledge and if I can help embolden one person to try new cuisines or travel somewhere different outside of his or her comfort zone, then I feel I have done my part as a student of life and an ambassador of my country and my culture. Learning is living and living is learning.
Grace Gambin
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