Holstein’s Shakes and Buns (Las Vegas)

What happens in Vegas stays in Vegas…unless you bring home a few extra pounds and a slightly squishier mid-section.

Earlier this month, my boyfriend and I spent a weekend in Las Vegas to celebrate our anniversary (our fifth, for anyone interested). We much prefer sitting on our couch to being in da club but tailored our weekend itinerary to our food-centric tastes, opting to forgo usual Sin City trappings. We may not be partiers, but we are certainly eaters. 

For our inaugural vacation meal, we visited Holstein’s Shakes and Buns at The Cosmopolitan.

Bursting with graffiti and cheeky cartoon cows, Holstein’s perfectly complements the Cosmopolitan’s playful vibe. The restaurant sits near the Marquee Nightclub, the Cosmo’s big moneymaker (and subject of this simultaneously amusing and appalling GQ article), which makes for sublime people-watching (OK, judging).

Our meal began with a pail of complimentary popcorn. Our server described it as salt and vinegar popcorn, but the freshly popped kernels tasted decidedly like lime to us. Either way, we enjoyed munching on it while we waited for our dinner.

The Truffle Lobster Mac n’ Cheese ($16.50) seemed like a no-brainer but was ultimately underwhelming. With pasta firmer than al dente, a wimpy amount of lobster, and a taleggio-mascarpone sauce that fell short of our creamy and cheesy expectations, this dish left us reaching for more of the popcorn.

Holstein’s offers sixteen unique “Big Buns” options, running the gamut from a vegan burger to a decadent foie-gras topped one.

For my entree, I ordered the Gold Standard ($17.50), a dry-aged sirloin burger topped with smoked bacon, aged goat cheddar cheese, tomato confit, baby arugula and garlic-chive aioli and added a fried egg for $1.00. The burger combined classic flavors with elevated fixings, and the fried egg added both a richness and textural element. This hit the spot. 

Justin fared less well with his Nom Nom Burger ($16.50), a combination of a Kobe beef patty, cheddar cheese, potato chips and Thousand Island dressing. In theory, the burger is a funky hybrid of high and low class, but, in practice, the flavors were rather one-note, and the patty overcooked. 

For dessert, we split a “Bam-Boozled” Tiramisu Shake– emphasis on “booze.” The shake featured blended mascarpone ice cream, ladyfinger crumbs, and Patron XO Cafe Dark as well as whipped cream, cocoa powder and espresso bean toppings. The milkshake was perfectly enjoyable but ultimately unremarkable. 

At the end of our meal at Holstein’s, Justin and I were happy to have food in our bellies after a long drive and pleased to check it off our list but considered it a warm-up for better eats to come.

*FYI: Check in on FourSquare to receive a free beer. You know, in case you’ve struck out at the casino downstairs. 

Holstein’s Shakes and Buns
www.holsteinslv.com
The Cosmopolitan Hotel, Level 2
3708 Las Vegas Blvd. South
Las Vegas, NV 89109
(702) 698-7940

Mid-Week Insta-Nom: Blockheads Shavery

Here’s your mid-week Insta-Nom to help get you over the hump:

Green Tea Shaved Snow

The Little Osaka area of West LA is perhaps best known for its abundance of ramen, but another Sawtelle eatery often boasts a line that rivals the one at Tsujita– Blockheads Shavery. Blockheads serves Taiwanese shaved snow, which is made by freezing blocks of flavored, milky ice and then shaving them into airy ribbons, yielding a consistency much different than that of Hawaiian shave ice. My go-to order is green tea shaved snow topped with condensed milk and housemade rice cakes (pictured in the center above). It’s so good that, not too long ago, I visited Blockheads three weekends in a row!
 

Blockheads Shavery

www.blockheadsla.com

11311 Mississippi Avenue

Los Angeles, CA 90025

310-445-8725

Freebie Alert: Mexicali Taco & Co.

Mexicali Taco & Co.’s taco de camarones

To celebrate their victory in the LA Taco Madness competition, Mexicali Taco & Co. will be giving away FREE tacos! Stop by Mexicali tonight (Tuesday, 4/23) between 6:00PM-9:00PM to receive one free taco with the purchase of any main menu item (*dine-in only). What better time to sample LA’s official favorite taco?

If you’ve never visited Mexicali Taco & Co., take a look here and get hungry!

Mexicali Taco & Co.
www.mexicalitaco.com
Follow them on Twitter
702 N. Figueroa Street
Los Angeles, CA 90012
(213) 613-0416



Graham Elliot at Son of a Gun

When Graham Elliot’s not in the kitchens of his three Chicago restaurants– Graham Elliot (with two Michelin stars), Grahamwich and G.E.B— he can be found alongside Gordon Ramsay and Joe Bastianich, hosting Masterchef. Ordinarily, the only way to sample Elliot’s cooking is to hop on a flight to the Windy City, but he recently hosted a two-night pop-up dinner at Son of a Gun while in town for Masterchef. The price tag of $100 was significantly heftier than an average Tuesday night dinner but much less expensive than a ticket to Chicago.

Diners could add on a wine pairing for $40.00, cocktail pairing for $30.00 or order booze a la carte. We went with the last option and chose the Buggy Whip Punch (aviation gin, lemon, mint, cucumber, angostura bitters and soda) and Vice Presidente (cana brava rum, dolin blanc de fraise, maraschino and Boston bittahs).

Green strawberry, red strawberry, aerated ricotta and balsamic bubbles

King crab, pea variations, wild fennel and chili threads

Carrot essence, ginger gel, soy flakes, oxalis leaves

Salmon confit, everything bagel, onion marmalade and caper powder

Spring lamb, fava beans, pencil asparagus, laurel jus

Yuzu tart, oro blanco, candied kumquat, whipped orange

Dark chocolate, eucalyptus infusion, creme anglaise and sea salt

After dinner, I chatted with Chef Graham and asked about the experience of menu-planning and cooking in LA as opposed to Chicago. He remarked that he was inspired by all of the fresh ingredients at his disposal, evidenced by dishes that seemed more straightforward than the whimsical molecular gastronomic ones for which he’s known. The portions were a bit on the delicate side, and I certainly wouldn’t have turned down more food but, overall, my boyfriend and I were happy to have had the experience.

Milo and Olive

As a superfan of both pizza and the wife-husband team of Zoe Nathan and Josh Loeb (Rustic Canyon, Huckleberry, Sweet Rose Creamery), I was long overdue for a visit to Milo and Olive. The pizzeria sits on the same stretch of Wilshire Boulevard in Santa Monica as Rustic Canyon and Huckleberry and, like its sister eateries, spotlights locally-sourced, seasonal ingredients (and also showcases Zoe’s phenomenal pastries).

Recently, my boyfriend and I found ourselves in Santa Monica for an impromptu errand with no dinner plans. Since the tiny, twenty-four seat Milo and Olive doesn’t accept reservations, it seemed like as a good a time as any to pay them a visit. Our initial estimated wait time of 45 minutes crept up to over an hour thanks to some lingering diners, but I refused to let a (serious) case of the “hangries” come between me and my pizza.

Once seated, we started with the Wood-Fired Garlic Knot ($7.50), a plump satchel of pizza dough stuffed with olive oil, thyme and whole garlic cloves– lots and lots of them.

With a delightfully crisp exterior and pillowy soft, garlicky interior, it’s no wonder the garlic knot is one of the restaurant’s most popular dishes.

For our entrees, we opted for two of Milo and Olive’s specials.

The Bacon and Brussels Sprout special arrived with pliable, crispy pizza dough topped with a hearty helping of brussels sprouts, Nueske bacon slivers, red onions and sottocerne cheese ($20.00). I wished that the brussels sprouts and bacon had more a tad more char and crunch but, overall, the pie was pretty delightful, and the all-important crust ranked among the best in LA.

Our second entree was the off-menu Black Truffle Pizza special with truffle cream and taleggio cheese ($40.00) When we were informed that only two of these remained and heard the couple across from us order one of them, I quickly stated my case for the splurge to the boyfriend. Could we really miss out on this pizza and be subjected to watching our neighbors enjoy the truffle goodness? Absolutely not. The creamy, umami-laden pizza boasted a generous helping of truffle shavings and more than justified the price tag in our minds–especially when you consider the leftovers of the sizable pizza that we took home.

There’s a reason that Rustic Canyon, Huckleberry and Sweet Rose Creamery are at the top of my list of favorite spots, and now Milo and Olive joins them.

Milo and Olive
www.miloandolive.com
2723 Wilshire Boulevard
Santa Monica, CA 90403
(310) 453-6776

Mid-Week Insta-Nom: Fonuts

Here’s your mid-week Insta-Nom to help get you over the hump:

Fonuts

Fonuts are one of my greatest weaknesses. I can scarcely go more than two weeks without popping by Waylynn Lucas’ cheery shop near the Grove for a “fonut,” a donut-shaped confection which is baked rather than fried. So, a faux donut. Get it? With scrumptious flavors like Red Velvet, Strawberry Buttermilk and Blueberry Earl Gray (my personal favorites), vegan and gluten-free options and no greasy feeling when you’re done eating, Fonuts taste indulgent without feeling heavy. You could totally get away with having one of these for breakfast or dessert.

But if it’s strictly dessert you seek…

Blueberry Earl Gray Fonut w/ Mint Ice Cream

Strawberry Buttermilk Fonut w/ Eucalyptus Ice Cream

Fonuts also sells ice cream sundaes. 

Fonuts

www.fonuts.com

www.twitter.com/fonuts

8104 W. 3rd Street

Los Angeles, CA 90048

(323) 592-3075

A Few of My Favorite Things: Top Sweets in Hawaii

Since I can’t jet to Hawaii to enjoy its “ono grinds” as often as I’d like, I relish the opportunities to help friends plan their own trips and live vicariously through them. Thanks to its tropical climate and and melting pot culture, Hawaii is home to an array of unique sweets and, given my sweet tooth, I love steering people straight to them.

Here’s my list of the top ten sweets on Oahu that you can’t miss.

1) Shave Ice

Eh, braddah, dis not one “snow cone”! Shave ice is a quintessentially Hawaiian treat and consists of very finely shaved, fluffy ice topped with flavored syrups. While Matsumoto Shave Ice on the North Shore is the most iconic shave ice shop, you can also get your fix at the equally ono Waiola Shave Ice, Shimazu Store or Uncle Clay’s House of Pure Aloha (owned by an alum of both my high school AND USC, nbd). President Obama, however, prefers Island Snow Hawaii in Kailua. My favorite flavor combo is liliko’i (passionfruit), Blue Hawaii (blend of coconut and vanilla) and Melona (creamy honeydew) with a “snow cap” (drizzles of condensed milk).

2) Malasadas from Leonard’s Bakery

Via istargazer

A trip to Hawaii would be incomplete without a stop at Leonard’s Bakery for a malasada (or twelve). Open since 1952, Leonard’s is the go-to spot for airy Portuguese malasadas, which are deep-fried balls of dough rolled in sugar and cinnamon. In addition to the classic version, Leonard’s also offers malasadas filled with custards in flavors such as chocolate, haupia (coconut) and mango.

3) Coco Puffs from Liliha Bakery

Simply stated, coco puffs are like crack. At first glance, the coco puff seems simple– a buttery puff pastry filled with creamy chocolate and topped with a swirl of chantilly– but I’ve yet to meet a single person who wasn’t addicted after his or her first bite. In fact, I have a huge tupperware container of these stashed in my freezer that I refuse to touch because, well, then they’d be gone. There’s a reason Liliha Bakery sells between 4,800 and 7,200 of these bad boys every day.

4) Mochi Ice Cream at Bubbie’s Homemade Ice Cream and Desserts

You’re likely familiar with mochi (Japanese rice cakes) but meet its delectable cousin: mochi ice cream from Bubbie’s Homemade Ice Cream and Desserts. In these brightly colored, palm-sized bites, a thin layer of mochi enrobes ice cream in both classic flavors like strawberry and vanilla as well as tropical ones like guava and mango. I suggest you pass on the run-of the-mill flavors and go for the unique ones.

Side note: Despite being a completely family-friendly shop, they’re also known for having some really NSFW dessert names…

5) Tropical Drinks at Duke’s Waikiki

Nothing screams “tourist” like a slice of pineapple and an umbrella in your drink, but even this island native likes to indulge in a little kitsch sometimes. Situated right on Waikiki Beach with a clear view of Diamond Head, the iconic Duke’s Waikiki is a choice spot to sip on a mai tai or pina colada.

6) Hawaiian-Inspired Pancakes

Via In Search of Breakfast

On the island, even our pancakes are Hawaiian. Shake off your Duke’s hangover and brave the breakfast lines at Bogart’s Cafe, Boots and Kimo’s, or Cinnamon’s Restaurant to sample taro pancakes, banana macadamia nut pancakes with mac nut sauce, or guava chiffon pancakes (pictured above), respectively.

7) Pie from Ted’s Bakery

Located on the North Shore near Sunset Beach, Ted’s Bakery serves up decadent and silky pies in flavors such as Chocolate Haupia Cream (pictured above), Chocolate Macadamia Nut Cream, Strawberry Guava, and Liliko’i Cheese. If you can’t make the trek out to the North Shore, a handful of Ted’s most popular flavors are also available for sale at most Foodland grocery stores.

8) Ono Pops

Ono Pops uses local, organic ingredients to create surprising flavors of popsicles that pay tribute to both the Mexican paleta and Hawaiian flavors. With offerings like Pineapple Li Hing, Guava Tamarind, Liliko’i Cheesecake and Starfruit Lemongrass, these are not the boring popsicles of your youth. As a guava fiend, I sampled and loved the Guava Chiffon Ono Pop (pictured above), whose clean and pure flavors blew me away. Find them at farmers’ markets and shops around the island (list can be found here).

9) Madre Chocolate

Organic, fair-trade Madre Chocolate is crafted bean-to-bar in Honolulu and strives to connect consumers to not only the cultural heritage of the product but also to its farmers and makers. During my last trip, I visited their stand at the Haleiwa Farmers’ Market during and picked up a few bars of Triple Cacao, Hawaiian Passionfruit, and Pink Peppercorn & Smoked Salt. After promptly eating those, I’m eager to try their Hibiscus and Coconut & Caramelized Ginger next.

10) Liliko’i Creme Brulee from Side Street Inn

Side Street Inn, a divey hole-in-the-wall with neon signs and dart boards, is one of Hawaii’s true local gems. Dinner at Side Street Inn is a tradition of every visit home and would be incomplete without their liliko’i creme brulee. Here, Side Street infuses its rich, creamy creme brulee with tart passionfruit, and the result is pure dessert heaven.

Paiche

This Friday marks the opening of Paiche, the newest restaurant from Chef Ricardo Zarate (Mo-Chica, Picca) and business partner Stephane Bombet. The Marina del Rey restaurant, named for an Amazonian river fish, is described as a “Peruvian izakaya,” a fusion which pays homage to Zarate’s Peruvian roots as well as his training as a sushi chef.

On Wednesday, Chef Richie and Stephane opened the kitchen for a Friends and Family night to preview Paiche’s offerings.

Mixologist Deysi Alvarez shakes up a cocktail.

 

Paiche bar manager Deysi Alvarez has crafted a cocktail menu with classics such as a Pisco Sour and Margarita as well as drinks of her own invention, covering the flavor spectrum from smoky to sweet. Not a single one of the drinks disappointed, but our table’s personal favorites are below. 

The Last Ice Age: Pisco portion, Hakushu Whiskey (12 years), organic egg white, lime juice, lemon juice, evaporated simple syrup, Fernet Branca liqueur drops ($13.00)

Maracuya Capirinha: Lemon cachaca, fresh passion fruit, muddled limes, pure cane syrup ($15.00)

Mojito de Martinique: Neisson Eleve Sous rhum agricole, pinch of fresh mint, muddled mint, martinique cane syrup, seltzer water ($14.00)



Pink Panther: Platino Atlantico rum, muddled mint, fresh strawberry juice, grapefruit juice, lemon juice, orgeat syrup, topped with Cava ($12.00)

 

 

Like at Zarate’s other resturants, the menu is broken down into categories– here: Abrebocas y Ensaladas; Ceviches (Sashimi Styles); Tiraditos; Frituras; Anticucho Grill; and Cocina Caliente.

 

 

Abrebocas y Ensaladas:

Tuna Tartare with caviar, soy ceviche dressing and wonton chips ($16.00)

Shrimp Dumplings with soy lime dressing and spicy rocoto-infused oil ($9.00)

Tamalitos Verdes: Northern Peruvian tamales, shimenji mushrooms and seco sauce ($14.00)

 

 

Ceviches- Sashimi Style:

(L to R): Crab ($8.00), Albacore ($10.00), Kampachi ($12.00)

Tiraditos:

Wagyu Beef: Seared wagyu, parmesan sauce, aji amarillo vinaigrette and black truffle ($12.00)

 

 

Frituras:

Yuquitas: Stuffed yuca beignets, manchego cheese, grated parmesan ($8.00)

 

 

Cocina Caliente:

 

Sweet Potato Gnocchi with burnt butter, huacatay, grated parmesan ($12.00)

Saltado de Camarones: Sauteed shrimp, tomato onion stew and homemade pasta ($14.00)

Chaufa de Langosta: Lobster, mixed seafood, fried rice ($12.00)

 



Normally, this is where I’d list highlights of the meal, but every single item was so impressive that I can’t. Hectic preview night or not, the food that came out of Paiche’s kitchen was incredibly solid and rivaled many restaurants on their best night. I will note, however, that, despite being a “Peruvian izakaya,” Paiche makes a helluva pasta dish; that pillowy sweet potato gnocchi was better than most versions at Italian restaurants. Congrats to Chef Richie and Stephane and the whole Paiche crew.

 

*Food and drink were hosted.

 



Paiche

www.paichela.com

www.twitter.com/paichela

13488 Maxella Avenue

Marina del Rey, CA 90292

(310) 893-6100
 



Mid-Week Insta-Nom: Guava Chicken Plate at He’eia Pier General Store (Kaneohe, HI)

Here’s your mid-week Insta-Nom to help get you over the hump:

Guava Chicken Plate w/ Rice & Mac Salad at He’eia Pier General Store and Deli (Kaneohe, HI)

Chef Mark Noguchi (aka “Gooch”) is no longer in the kitchen at He’eia Pier, but you can track his pop-ups here and follow him on Twitter at @musubman.

I hope that you enjoyed this new mid-week feature! For those readers who love the 808 state, this also serves as a taste of what’s to come on Monday…

He’eia Pier General Store and Deli

46-499 Kamehameha Hightway

Kaneohe, HI 96744

(808) 235-2192

The Hart & the Hunter

Nestled inside the lobby of the Palihotel is The Hart & the Hunter, a Southern-inspired restaurant from chefs Kris Tominaga and Brian Dunsmoor. The cozy space, with kitschy decor and touches like mismatched plates, feels at once both shabby chic and hip, and the blend of comfort with vibrancy extends into the cooking.

We started with an order of butter biscuits, which were served with dollops of creamy butter, pimento cheese and blackberries ($6.00). Each condiment suited the delicate, crumbly biscuits well, but my favorite combination was a dab of butter with a blackberry.

Those who dismiss chicken skin as “too unhealthy” would be sorely missing out on these chicken cracklins ($6.00), crunchy, salty chicken skin chips with the perfect amount of fat.

While kale salads are ubiquitous in Los Angeles, the Hart & the Hunter’s version is anything but banal. Apples and dates lent a sweetness to the leafy greens that was nicely balanced by creamy and piquant shavings of sheep’s milk cheese while pecans added a crunchy textural note ($11.00).

While I love brussels sprouts ($6.00), I found their flavor in this side dish to be lost amidst the overpowering taste of bacon and sheen of oil.

One of the Hart & the Hunter’s unique offerings is their take on a raclette– a dish of Swiss origins– consisting of melted, pleasantly funky raclette cheese, butterball potatoes, and ham, served with mustard, cornichons and soft bread ($15.00). Something about tearing into the loaf of bread and topping it with the melty cheese and accoutrements felt hearty and homey.

The fried chicken livers arrived nestled under a mound of arugula, radishes, apples, onion jam and toasted hazelnuts, which nicely balanced the heavier central element ($12.00).

For our final savory dish, we ordered the shrimp and grits, in which plump, snappy shrimp swam with creamy grits, salty bacon and woodsy mushrooms to create a complex bite ($20.00).

With Instagrams of pastry chef Sarah Lange’s sweets in our heads, we made sure to save room for dessert and, arguably, some of the restaurant’s signature items.

In the lemon ice box cake, pillowy meringue (blowtorched to order) and tart lemon semi-freddo sat atop a buttery, crumbly graham cracker crust ($6.00). This sweet, chilled, mile-high slice felt simultaneously light and decadent.

Gimmicky savory elements can easily doom a dessert, but Lange’s apple dumpling is no stunt. In this dessert, apples were nestled inside a soft, golden-brown dumpling and topped with a slice of Hooks white cheddar ($6.00). A scoop of vanilla ice cream rounded out the different flavor profiles and temperatures. Despite being pretty full from dinner, I would have happily polished off one of these on my own.

The Hart & the Hunter is a delicious addition to the LA dining scene and to my personal list of favorite restaurants.

The Hart & the Hunter
www.thehartandthehunter.com
7950 Melrose Avenue
Los Angeles, CA 90046
(323) 424-3055