World Famous Oki-Dog

Last week, I went on a morning job interview in Santa Monica. Unfortunately, it didn't quite go the way I would have liked, but that's how it goes sometimes. Feeling in a contemplative mood, I decided to forgo the usual freeway rush home and decided to take a more leisure drive along Pico Boulevard, heading East. Having not had breakfast and lunch time near approaching, I decided that if I saw any interesting hole in the wall restaurant along the way, I'd stop for food.

It seemed like I was driving for a long time and with my stomach grumbling, nothing was catching my eye until I saw the sign simply stating "World Famous Oki-Dog." The neighborhood was a little dilapidated and this fast food joint looked a little run down, but there was something about the words "Oki-Dog" that was pulling me in.

In my head, I was trying to flip through thousands of Chowhound posts I've read and past TV shows that I've seen that focused on unusual hot dogs in the US to try and remember what made up a Oki-Dog, but drew a complete blank. Finally, I decided to park and give it a try. After all, I had no idea of when I'd be back in this part of town again.

Coming from an interview, I'd say I was dressed pretty nicely, so I definitely stuck out and got my share of stares as I walked up to the counter, both from customers and the counter staff. However, undeterred and with confidence, I ordered the Oki's Dog with Cheese and sat down to wait for my order.

Soon, my order was ready and as I picked up the paper plate and brought it to my table, I saw that my Oki-Dog was kind of flat and wrapped in a yellow paper. Looking at it, a memory started forming and it hit me that an Oki Dog was a burrito dog. Of course, taking it out of its wrapper confirmed it, but then I also remembered there was more to this Oki Dog that met the eye.

I took hold of the Oki-Dog and ate my way along the edge of the burrito, sat it down back on the plate and took a look. Ah-ha! Now it all came flooding back. Yes, there were hot dogs, but included were also pastrami, chili and cheese, all wrapped in a fairly good sized tortilla. I think my arteries were scared, very scared! But in this case, a hungry tummy and taste buds that were ready for action prevailed and I ended up finishing my entire Oki-Dog to the last bite.

So did I enjoy my Oki-Dog? You bet I did. The chili was actually a stand-out for me. It had lots of flavor and also had a little bit of heat. If I ever went that way again, I could see myself ordering chili cheese fries and being quite a happy camper indeed. I also liked the slight chewiness of the pastrami and the juiciness of the hot dogs.

In general, I'm glad I made a stop at the World Famous Oki-Dog. While I wouldn't drive all the way from the Eastside just for an Oki-Dog, that doesn't mean I wouldn't consider making a stop if I just happened to be in the neighborhood. If you happen to the blue and white sign, you might want to check it yourself as well. Just don't tell your arteries that I encouraged you.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157603681938079/

World-Famous Oki Dog
5056 W Pico Blvd
Los Angeles, CA 90019
(323) 938-4369

Foodie Quote

"Ever wonder about those people who spend $2 a piece on those little bottles of Evian water? Try spelling Evian backward." - George Carlin

Ethnic Food Word of the Day

ajillo / ah'-hee-lo / [Latin American] garlic sauce.

Taken from Pocket Dictionary of Ethnic Foods

Arturo's Puffy Taco

Awhile back, I saw an episode of Bobby Flay's show, Throwdown, where the episode was a "Puffy Taco" showdown. When the show started and his challenge was first announced, I scratched my head, because I've never heard of a puffy taco before.

Of course, once I saw the show, I knew I had to have one, one way or the other.For those of you unfamiliar with this food, it's a part of Tex-Mex cuisine. There's been an ongoing debate where many believe that puffy tacos were invented at Henry's Puffy Tacos in San Antonio in 1978 while others claim that they were originally named "crispy tacos" and served in Austin in 1950s. In the end, it doesn't matter how they came to be, I'm just glad they got invented in the first place.

Basically, a puffy taco is made up of masa that is shaped into a round tortilla and then deep fried. While it's frying, it's repeatedly doused with the oil so that it becomes "puffy", almost like a pastry shell, and than an indentation is placed in the middle to create a taco shape. Once done, it's removed from the oil, drained and filled with the appropriate fillings.

After seeing the show, I actually forgot about the puffy taco for awhile until my niece mentioned this taco joint she used to swing by after dance class and as soon as she said the name of that place, my ears perked up. The taco shop's name was Arturo's Puffy Taco.

A few days later, she took me there and although I have nothing else to compare them to, I thought the carne asada puffy tacos I had were awesome. The taco shells were light, airy and crunchy. The meat fillings were good quality and all the veggies were fresh and crispy.

My niece and I also shared the the Taquitos Texanos with cheese, guacamole and hot sauce and they were pretty tasty as well.

Unfortunately, Arturo's Puffy Taco is a bit of a drive so I didn't return until a year later. For that return visit, I tried their Picadillo Puffy Taco as well as their Crispy Dog, which are deep fried tortilla wrapped hot dogs. Both items made for a delicious lunch.

Having never had puffy tacos in Texas, I can't say whether these puffy tacos are true to its Tex-Mex roots. However, I can say that I enjoyed every bite and that's good enough for me.

Arturo's Puffy Taco
15693 Leffingwell Rd
Whittier, CA 90604-3314
(562) 947-2250
 

Coley's Caribbean-American Cuisine

Whenever I had a craving for Jamaican food, off I went to Kingston Café in Pasadena. Unfortunately, it closed down several years ago and ever since then; I've been looking for a substitute. While doing some Googling one day, I came upon a listing of Jamaican restaurants in LA. Of the ones I found, Coley's Caribbean-American Cuisine had the best reviews in comparison, but even then the reviews were also mixed.

Either people really liked the food or not. There didn't seem to be a middle ground. Wanting to check it out for myself, I decided to bring my dining group for dinner to the North Hollywood location of Coley's Caribbean-American Cuisine. The original restaurant is in Inglewood.

With our group of 11 being the only diners in the restaurant, I was expecting attentive service. What we got was a waiter who was nice, chatty, but a little on the slow side when it came to getting us our drinks, taking our orders, etc. Being a Jamaican native, I think he was still on "island time" when things are done at a more leisurely pace. In fact, I think the whole restaurant was on "island time" because even the food was a little slow to arrive, but once the plates started hitting our table, it was time to see if the food was worth the wait.

A couple of us started with appetizers. I was curious about the Codfish Fritters so I ordered that to share with the group. When the fritters were put in front of me, they looked like rectangular corn bread. "Where's the fish?" I wondered. It's only with a closer inspection that you could see small pieces of fish sticking out of the Swiss cheese holes of the fritter. After a couple of bites, I did like the fritter's light and spongy texture, but I was let down because I didn't taste any fish. I knew it was there, but my taste buds weren't feeling the fishy love.

Dinner came with a choice of soup or salad, so I went with a cup of their Seafood Gumbo. The only kind of seafood gumbo I've had in the past has been either Creole-style or Cajun-style which usually included vegetables like onion, celery, bell peppers and sometimes okra and/or tomatoes along with the meat ingredients. I wasn't sure what to expect with a Jamaican version. Needless to say that I was surprised by what I got.

The cup of gumbo placed before me had a really dark brown broth. There were also no vegetables to be found unless they were just really cooked down which could have been possible. My particular soup had more sausage than seafood, but others in the group had it the opposite way. I was actually quite happy with the sausage. They were definitely meaty and had a nice smoky pepperiness that I liked. As for the broth itself, except for the fact that it was a little too salty, I enjoyed it. It was rich and there were a lot of things hitting my taste buds with each spoonful. I really can't describe what I tasted, but there was a depth of flavor there that hit the spot.

For my entrée, I went for the Oxtail and that dish made my night. On first sight, I was immediately drawn to how meaty those oxtails were. It's always a problem when you get more tail bone than ox, but I had no worries in this instance. Also, it was easy to tell that the meat was braised just right, because it was tender enough that no knife was needed. As for the sauce the meat came in, it was bursting with palate pizzazz. Just like the gumbo, I could taste a myriad of spices, but unlike the gumbo, there wasn't an overuse of salt. This is a dish I would definitely order again. The oxtail also came with plantains, rice, vegetables and festival bread, which kind of reminded me of a hush puppy.

Overall, even with the slow service, I think the food was good enough that I'd go back even if I had to wait a little longer than usual for my meal to arrive. If nothing else, I'd return just for that oxtail, but there were also other things on the menu that looked promising as well like the traditional Jamaican dish of Ackee and Codfish or their Curried Goat. Those are tasty journeys still to come, but for now, I'm happy that I've found a good alternative to a long gone favorite.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157602979596383/

Coley's Caribbean-American Cuisine
10842 Magnolia Boulevard
North Hollywood, CA 91601
(818) 761-4944
http://www.coleyscuisine.com/

Foodie Quote

"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians." - Pat McNelis

Osteria Mozza

Having had a couple wonderfully tasty dining experiences at Pizzeria Mozza, I had been waiting in anticipation for months for Osteria Mozza to open its doors. Thankfully, they finally did and with my taste buds ready for action, I went in one night with friends for a meal.

My first impression was that it was very loud. It was so loud that it was difficult to talk to my dinner companions without practically shouting. By the time I left, my voice was hoarse and my head was pounding. Luckily, the restaurant's decibel level didn't detract from the good food.

Our meal started with our waiter offering 3 different types of breads. Soon, our amuse bouche arrived and it was a Mozzarella Involtini stuffed with fresh basil, roasted tomato, and olives. The combined flavors were wonderful.

For our starters, my party shared 4 different appetizers and one pasta dish. Of the 4 appetizers, there were two standouts. First, there were the Grilled Figs wrapped in Pancetta with Wilted Dandelion Greens. It's hard to go wrong when your taste buds get a tasty combination of a sweet and salty, paired with a hint of bitterness from the dandelion greens.

Second, I also really enjoyed the Burrata with Bacon, Marinated Escarole and Caramelized Shallots, for almost the same reasons I loved the figs, although the figs' sweetness were replaced by the bacon's smokiness. As for our pasta dish, the Orecchiette with Sausage and Swiss Chard was a definite hit.

When it came to the entrees, 4 of us opted to share ours. My particular order was the Roasted Pork Arista with Sweet Corn and Chanterelles. After one bite, I almost didn't want to give it up to the next person. I loved the pork's juiciness and fattiness and if you take a good look, you can see the wonderful spices that were encrusted around the meat. Peppery met sweet and woodsy from the corn and chanterelles for a wonderful melding of flavors.

I also sampled the Grilled Quail wrapped in Pancetta with Radicchio and Honey, which I found blah. While I loved the fattiness of the roasted pork, the fattiness of the quail turned me off. The Beef Brasato with Polenta and Horseradish Gremolata was meltingly tender, but the sauce left a tangy after taste that wasn't appealing. The only other entrée I enjoyed as much as the roasted pork was the Monkfish Alla Diavollo. The fish was cooked perfectly and the sauce packed some heat that I found surprising. I don't associate spicy flavors with Italian foods at all, but boy, that monkfish dish was outstanding.

We also ordered veggie side dishes. I think that we could have easily done without them. They lacked punch. One of the sides we ordered was the Spaghetti Squash, Chiles, Mint and Bottarga. You'd think with ingredients like mint and chiles, you'd get a little bit of zing to your palate, but the dish was quite bland and while I liked the beet portion of the Marinated Beets with Walnut Salsa Verde, the salsa verde didn't add much and as such, was superfluous.

With all the food that was consumed, we were able to fit in one dessert, the Rosemary Olive Oil Cakes with olive oil gelato and rosemary brittle. While placing our order, our waiter instructed us on the best way to eat it. Simply, try to get the cake, brittle and gelato in one bite, because the olive oil gelato on its own is quite strongly flavored.

Once our dessert arrived, spoon in hand, I did as our waiter taught us. Yum! I don't know how to describe how all three components tasted together. All I know is that I definitely loved how the flavors blended together in my mouth and I also really enjoyed the textures. You get creamy, cakey and hard in one mouthful. By the way, out of curiosity, I did try each item separately. That olive oil gelato definitely is not something to be eaten on its own, but that rosemary brittle was outstanding. I wouldn't mind having a tin to bring home.

In general, other than the noise level, the food was pretty good. Unfortunately, with such expectations, "pretty good" was a bit of let down when I was expecting "fantastic", maybe, even "mind-blowing". I did go back a second time and sampled other menu items to see if my feelings would change.

The conclusions I got from that second visit was that almost any appetizer you ordered, especially from the Mozzarella bar was going to be a real treat and I felt that same way about any of the desserts. The pastas and entrees were a real hit and miss. Either they succeeded beyond compare or they left you wondering why you spent the money in the first place. As for the veggie side dishes, why even bother?

Overall, when you take away all the hype, I think Osteria Mozza is definitely a destination restaurant. The food is well crafted and quite tasty, but for me, the next time I get a hankering for Italian food, I'm heading back to All'Angelo.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157602547420857/

Osteria Mozza
6602 Melrose Avenue
Los Angeles, CA
(323) 297-0100
http://www.mozza-la.com/

"South Bay's Taste of Japan" - Lunch at Otafuku

As a part of my continuing series exploring Japanese dining in the South Bay, next on the agenda was a visit to Otafuku in Gardena, CA. Otafuku is a soba house that is supposedly so good that fans from all over LA will make the trek to this unassuming restaurant just to experience what they consider to be soba noodle greatness. So what makes Otafuku so special? In short, its owner, Seiji Akutsu.

On the menu, there are two types of soba noodles, the seiro (sarashina soba) and the zaru (brown soba). What's unique about both noodles is that Seiji uses only bottled spring water to mix in with the flour and then kneads the dough by hand in small batches. This is no small task since you have to take into account the temperature and the air's humidity when deciding on the amount of water to be mixed with the flour to ensure the best results for the dough. While both noodles are made the same way, the difference lies in the type of flour used. The seiro uses gozen-ko (flour milled from the white buckwheat heart) while the zaru is made with ichiban-ko (second milling flour) and blended with a small amount of wheat flour.

What drew me to Otafuku for my first time soba noodle experience really had to do with how I viewed Seiji Akutsu to be a real artisan, who really took care in making his creations, which in this case were noodles. Considering all the rave reviews I read, I definitely was looking forward to my meal there.

Once we were were seated and upon perusing the menu, my party opted to share a few dishes which included the pickled vegetables, the sea eel tempura, roasted seaweed and vegetable tempura. When it came to the noodles, some of us ordered the seiro noodles and others ordered the zaru noodles. By the way, the words "seiro" and "zaru" have more to do with the type of basket the noodles are served in, not the actual name of the noodles. As noted earlier, the seiro are the sarashina soba noodles while the zaru are the brown soba noodles.

First, let me talk about our group's shared dishes where the two standouts were the sea eel and vegetable tempura items. The tempura in general is definitely the best tempura I've ever had. The batter was crunchy, light and non-greasy. When you take a look at my photos below, you'll see that a light hand was used, just enough to give you a nice crunch without you having to eat your way through a thick batter before you even taste the "filling" inside. As for the eel, the meat was delicate and moist, which isn't surprising since Seiji purchases only fresh eel for this dish. The vegetable tempura was cooked perfectly and perfect for me, is when the vegetables still retain a little bit of crispness and aren't overcooked.

Soon our noodles arrived. I had ordered a special combo which consisted of brown soba noodles, a shrimp tempura rice bowl, a small side of pickled vegetables, a dipping sauce with a small plate of green onions and wasabi. There were also leaves in my bowl of dipping sauce and I wasn't sure what they were. Maybe, shiso leaf? One thing that surprised me was that I could barely tell the difference between the seiro soba noodles and the zaru brown soba noodles. I was expecting the brown soba noodles to be…well…more brown, a nutty brown. Side by side, you can definitely see a brownish tinge to the brown soba noodles, but the color difference between the two soba noodles was definitely very subtle.

Before even starting, I had to be tutored to add some of the green onions and wasabi to the sauce and then dip the noodles into the sauce before slurping them into my mouth. At first taste, I enjoyed the flavors of the sauce that coated the surface of the noodles, which were firm and definitely to my liking. I also detected a hint of nuttiness which I liked, but what I was expecting was something bolder and earthier. What I got seemed more refined and subtle.

Being a soba noodle newbie, I have to say that my soba experience at Otafuku was a bit befuddling. There's certainly nothing wrong with refined and subtle. After all, I enjoyed my noodles to the last bite, but I do wonder if there are regional differences or just preferential differences in regards to how soba noodles are made. When I have seen soba noodles ordered elsewhere, they looked thicker and were also more beige or light brown in color. Compared to the soba brown noodles at Otafuku, those noodles seem more rustic and not as elegant looking.

Although I enjoyed my zaru noodles, I wouldn't consider it a mind blowing experience. In fact, I think I was more enamored with the tempura dishes than anything else. I left thinking that I definitely need to expand my horizons. I honestly have read about people making pilgrimages to Otafuku for their soba and the only way I'm going to understand why is to try other soba noodles in comparison. If anyone has any suggestions for places that serve great soba noodles, I'd love to hear about them.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157602520001951/

Otafuku
16525 S Western Avenue
Gardena, CA 90247
(310) 532-9348

Ethnic Food Word of the Day

aji / ah'-hee / [Peruvian, other] 1. various kinds of South American hot chile peppers. 2. a variable sauce made with aji chiles, oil and other ingredients.

Taken from Pocket Dictionary of Ethnic Foods

Foodie Quote

"Stressed spelled backwards is desserts. Coincidence? I think not!" - Author Unknown

Lunch at Clifton's Cafeteria

If you've never visited Clifton's Cafeteria, LA's oldest cafeteria, than you definitely should put it on your to do list, because walking through this restaurant's portals will take you somewhere that you'd never expect a cafeteria to take you to.

First, let's talk briefly about the Clifton Cafeteria's founder, Clifford Clinton. The Clinton family business was a chain of Clinton Cafeterias in San Francisco. Upon his father's retirement, Clifford bought out the cafeterias along with two partners. Due to creative differences, Clifford eventually sold his ownership interest to his partners and made the move to Los Angeles, where he wanted a fresh start. Needing a new name for his business, he combined letters from his first and last name to come up with Clifton's (CLIF-ford and clin-TON).

The first Clifton's Cafeteria opened in 1931 and was on Olive Street, but 8 years later, it underwent an amazing transformation. Inspired by a family trip to Asia and the South Pacific, Clifton transformed his restaurant to one of tropical splendor. The facade of the building featured artificial tropical foliage and a waterfall, while inside there was a large tropical jungle mural, a grass hut, an interior waterfall and even a rain hut where a mini tropical storm would make an appearance every 20 minutes. Known as Clifton's Pacific Seas, it remained a tourist attraction until it closed down in 1960.

In 1935, a second cafeteria known as Clifford's Brookdale was built on Broadway. As a child growing up, Clifford spent family vacations in the Santa Cruz Mountains where beautiful redwood trees resided, not far from the Brookdale Lodge. 72 years later, Clifton's Brookdale is the only surviving Clifton's Cafeteria.

Given the description I gave you earlier about Clifford's Pacific Seas, I'm sure you can already imagine what the inside of Clifford's Brookedale may have looked like. But first, I want to mention the beautiful mosaic or tile art that is on the sidewalk in front of the restaurant. Directly outside the front door is a sun motif with the words "Clifford's Brookdale" cutting into the sun's rays. On either side of the sun, you'll see vignettes depicting things to see and do in LA like the one featuring the Hollywood Bowl or a scene with bathers about to dive into the water which represents beaches.

After you've done with your art appreciating, walk through the doors and what you'll experience is a forest wonderland. To the right is a large canvas of life size trees painted by renowned L.A. muralist, Einar Petersen. Towering up to the second floor are artificial rock facades. Above one of those rock formations is a little chapel and upon entering its small space, you can press a button to hear a recording of "The Parable of the Redwoods". To your left is a waterfall that starts at the second level and cascades into a gentle stream that eventually makes it way to the first level of the restaurant. Even steel columns that are supporting the restaurant have a covering of bark to give a feeling of there being actual trees inside the main dining room.

Of course, it wouldn't be a forest without wild life, so there are actual bear statues, with one that even has a fish dinner on a plate, standing right next to the stairwell between the 1st and 2nd levels. By the way, there's even a much plainer third level at Clifton's. You walk up to see red and gold tapestry-like walls with a red carpet and hanging plants. While up there, take a look at the signage that says that it's all you can eat for 64 cents. Amazing, huh? Along with the signage, you can also take a peek at a portrait of founder, Clifford Clinton himself.

My first visit to Clifton's Brookdale was 3 years ago and I've been there a few times since then, but every time I walk in, I always feel like I should be wearing hiking boots, pitching a tent and keeping an eye out for Yogi Bear.

As for the food, there's definitely a lot to choose from. It's a combination of Hispanic and American Cuisine. What I always found interesting was once you pick up your tray, the section that comes first showcases their desserts. I always try to make sure that I get a piece of strawberry pie if that's available. After the desserts, you can choose from a variety of salads like coleslaw, macaroni, green bean as well as various veggie sides.

Following the salads, you can get rolls, garlic bread, pasta followed by the main entrée section which can include anything from enchiladas to pork chops. Once you've filled up your tray, you make your way down to the cashier and pay up. I have to say that I've never had a disappointing meal at Clifton's. The food isn't fancy, but it tastes good, it's hearty and it's filling. For cafeteria food, I'd say Clifton's is pretty good.

As mentioned earlier, Clifton's Brookdale is the only one left in the chain. There were also 2 or 3 other Clifton's Cafeterias that made it into LA suburbs that are no longer in existence. Clifton's Greenery, which was in West Covina, finally closed its doors a few years ago.

Clifton's Cafeteria is definitely one of downtown LA's quirkiest landmarks and really is a must visit for any Angeleno. If you're only going to go there once, visit around Christmas time. They really get into the holiday spirit as you've probably already noticed by the pictures I took of Clifton's that are posted in the link below. On that note, I want to wish everyone Happy Holidays!

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157603501769648/

Clifton's Cafeteria
648 S Broadway
Los Angeles, CA 90014
(213) 627-1673
www.cliftonscafeteria.com

Ethnic Food Word of the Day

aioli / I-owe-lee / [French] a special strong-flavored mayonnaise sauce made with lots of garlic, olive oil and egg yolk, originally from the region of Provence.

Taken from Pocket Dictionary of Ethnic Foods

Foodie Quote

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart." - Erma Bombeck

Vito's Pizza

When the buzz first started several months back about Vito's Pizza being resurrected, there was an air of excitement amongst pizza aficionados of the likes I haven't seen in a very long time. I wondered what was so special about Vito's Pizza. Apparently, it's a pizza joint that serves what many consider the closest thing to New York pizza in the Los Angeles area. My curiosity aroused, I was happy that my friend planned an outing for a group of us to check this place out.

As soon as you step through the doors of this tiny place, you're confronted with a large photo of Vito himself, leaving room for no doubt that this was his domain. Walking past the glass cases, I was amazed at how large the pizzas were. Those suckers were 18" round pies. These were definitely not made for the solo diner, unless you ordered by the slice, which was something you could do if you so desired. They'd even cook your slice to order which is a much better option than getting a slice of pizza after it's been sitting under a heat lamp for an hour or two or more.

Soon we sat down and perused the menu and let me tell, everything looked so good that it took awhile to settle on the two we finally did order. Our choices were Vito's Terra Firma which had sausage, pepperoni, olives, peppers, onions and mushrooms and the Pizza Margherita whose ingredients were simply tomato, basil and mozzarella.

The Vito's Terra Firma came first and was placed on top of a large can and let me tell you, I think the manager was surprised to see half of our group of 6 swarming around the pizza taking photos. The Pizza Paparazzi definitely made its presence known. See what happens when food bloggers dine together. Hehehe!

After our pics were taken, we sat down to enjoy our first taste of the Terra Firma. So I took a slice, folded it, just like I've seen New Yorkers do it on TV and took a bite and then another bite and another bite. Unfortunately, I found the crust, though thin, was more doughy and chewy than I would have liked. I was disappointed. I was looking for pizza dough that was crispy and crusty and I just didn't get that with either of the two pizzas we had for our meal.

I did enjoy the sauce and the abundance of toppings. What I really appreciated was that all the veggies on the Terra Firma weren't cooked to oblivion. They were fresh and crunchy. One thing that was surprising was that I almost forgot that sausage was part of the ingredients. The fact that the sausage was so forgettable wasn't too surprising considering how bland it tasted and the pepperoni also needed more zing. In short, I think the veggies were more of a star on this pizza than either of the meats.

Soon, the Pizza Margherita arrived and after another round of the Pizza Paparazzi doing its thing, it was time to sample this next offering. I wanted to enjoy eating this pizza, but I was less than impressed. The mozzarella part of the pizza was great, but I thought the tomatoes should have been juicier and I found the basil leaves, which normally has a distinct flavor, to be blah. We might as well have just ordered a cheese pizza because neither the tomatoes nor basil added any pizazz to this pie.

After that one experience there, Vito's is definitely not a destination pizza place for me. The crust, as I mentioned, was a disappointment, but what was also missing for me were the bold flavors my palate tends to steer towards. Both pies that we sampled just didn't have the oooomph I was looking for. Even the Good Friday Pizza I took home for the family, which had ingredients like garlic, clams, oregano and crushed red pepper, still didn't do it for me.

Overall, if I was in the neighborhood or with a group of friends who really wanted to dine at Vito's, I wouldn't mind stopping by, but would I make an hour drive from the Eastside? No. There are just too many other better pizza options for me out there.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157603378667958/

Vito's Pizza
846 N La Cienega Blvd
Los Angeles, CA 90069
(310) 652-6859

Ethnic Food Word of the Day

ahi / ah'-hee / [Japanese] yellowfin tuna used for sushi.

Taken from Pocket Dictionary of Ethnic Foods

Culinary Byte

The Tempting Tomato

When the tomato, a rare and fascinatingly exotic plant native to South America, was first introduced to European culture, society shunned the red-skinned fruit under the pretense that it was poisonous.

But the myth was quickly dispelled once the French and Italians discovered the succulence of the ripe fruit's flesh. The once-feared tomato became known as the love apple, poma amoris or pomme d'amour depending on region. Slut-red in color with sweet, tangy flesh, it became the perfect symbol for the aphrodisiac qualities of food.

A member of the nightshade family, tomatoes have been cross bred with mandrake, another nightshade, to create narcotic red fruits, an experiment worthy of elevating the succulent, sweet tomato to new aphrodisiac heights. The tomato is also related to deadly belladonna, which may also help explain its aphrodisiac allure as well as but also sheds light on the fruit's initial classification as toxic.

The tomato has been linked to the Garden of Eden. Some even call it the “other” forbidden fruit. Even into the 19th Century, Catholics questioned the tomato's “morality.” It earned a place, as a matter of fact, on the brethren's list of forbidden dishes, along with any other food that put into question the ability of lust-filled young members of the church to maintain self-control within the scarlet tomato's presence.

Far-fetched as it might seem that one glance at a soft, fresh-picked tomato still warm from the sun could overpower the devout with desire, however tomatoes do certainly bring something to the table in the game of gastronomic foreplay.

Originally written by Amy Reiley, author of Fork Me, Spoon Me: the sensual cookbook for the website Eat Something Sexy

Ethnic Food Word of the Day

agnolotti / on-yo-lot'-tee / [Italian] small half moon-shaped pasta dumplings with a meat or cheese filling, similar to ravioli.

Taken from Pocket Dictionary of Ethnic Foods

"The Great Burger Quest" at Pete's Cafe

As part of "The Great Burger Quest" for my dining group, our next visit took us to Pete's Café for the Hellman Burger, named after the founder of a historic building across the street from Pete's. The month before we took a bite out of the Office Burger at Father's Office and I think for many of us, it was a bite worthy of many return visits.

Having never been to Pete's Café before, I was really excited to having a new restaurant experience. Walking in, I immediately took a liking to the high ceilings as well as the photographs of old downtown LA that were hung throughout the restaurant. With it being a Saturday and close to noon, we were presented with the brunch menu.

When placing our orders, the majority of us ordered the Hellman Burger, while others opted for the Bacon Cheddar Mushroom Burger instead. But what really enthralled us were the various French fry options that we could choose to come with our burgers or order a la carte. There were three different kinds to choose from: chipotle French fries, garlic and basil French fries and bleu cheese French cries. The fries were so irresistible; we actually ordered all three of them as appetizers.

Before the fries arrived, my Spinach and Pear Salad was placed before me. The ingredients consisted of baby spinach, Bartlett pears, Maytag blue cheese, candied walnuts, dried cherries with basil balsamic vinaigrette. Having previously worked for a salad company, I'm really picky about my salads and I have to say this one was a great balance of pungent, nutty, sweet and tart flavors. My only complaint was I would have preferred the pears diced for easier eating.

Soon, the fries came our way and we dove in. Light and crispy, I liked how they were cooked. Cheese head that I am, surprisingly, my favorite was the chipotle fries. The sauce had a real nice smokiness to it, with just the right amount of heat. Of course, the blue cheese fries came a very close second. As for the garlic and basil fries, they were a bit disappointing. The strong, pungent flavors I was expecting just wasn't there.

After all the fry eating, you'd think we wouldn't have room for our burgers once they hit the table, but somehow we managed. When I took my first look at the Hellman Burger I ordered, I initially was pleased. With the burger being a ½ pound, it looked substantial. I liked that my bun was toasted or maybe grilled. The veggies were fresh and I was happy to see red onions, instead of white onions. Then I put it all together, cut it in half and took a bite and it was just okay.

There wasn't anything wrong with it, but when you pay $11 for a hamburger, you expect more of a "Wow!" which was missing. The burger meat itself was fine, but it wasn't as juicy as I would have liked. A Fontina cheese was used, but didn't contribute much in terms of flavor. Also, while part of the ingredients was supposed to include smoked tomato aioli, either they didn't add enough or didn't add any at all, because I certainly don't remember that sauce hitting any part of my taste buds.

Would I pay $11 for the Hellman Burger again? No. Would I pay $12 for the Bacon Cheddar Mushroom Burger that a couple of other people in our group ordered? Actually, I just might, especially after hearing the on the spot rave reviews, but then, the maxim that everything tastes good with bacon could also apply to this case as well.

Overall, for this "Great Burger Quest", the Office Burger still reigns supreme, but who knows? There still may be burger greatness that's still untapped.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157603215584409/

Pete's Café
400 S Main St
Los Angeles, CA 90013
(213) 617-1000
http://www.petescafe.com/