Quick Eats – Wilshire

Restaurant: Wilshire

Location: 2454 Wilshire Boulevard Santa Monica, CA 90403-5823. (310) 586-1707

Date: July 23, 2011

Cuisine: New Californian

Rating: Solid

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Wilshire is a New American in the heart of inland Santa Monica. They belong to the approachable ingredient driven California style popular in recent years (the older LA styles being “asian fusion” and “80s eclectic”).


The unassuming frontage (really sideage) conceals a rather extensive interior with a big bar space and a lovely outside patio. Their website has an up to to date menu.


“Art basil. kanon organic vodka, muddled grapes, basil, lime, ginger ale.” Pretty tasty.


A beet, burrata, and tomato salad with a bit of pesto and balsamic.


“Bacon and eggs. speck, housemade ricotta, poached egg, frisee.” This was a tasty combo, although the egg was just a touch underdone. This is a tricky balance as I like the yolk totally liquid but the white pretty well cooked.


“Scottish salmon. salsify, sprouting broccolini, king trumpet mushrooms, meyer lemon.”


“Braised shortrib. mascarpone polenta, swiss chard, romesco.” A classic short rib combo, as this kind of heavy meat is usually paired with a starch like mashed potatoes, polenta, or risotto. In this case it was the beef gravy that made the polenta, as it often does.


Part of the patio.


The patio bar.

One of the two interior rooms.

I haven’t sampled Wilshire in enough depth to form a really solid opinion. I like the patio area and the food I had was quite tasty, although it didn’t blow me away. Perhaps it seems just a tad too typical New Cal Cuisine. It’s also a hair over priced, but we certainly had a good meal here.

My index of LA Restaurants here.

Pleased by Picca

Restaurant: Picca [1, 2]

Location: 9575 West Pico Blvd, Los Angeles, CA 90035. Tel: 310 277 0133

Date: August 15, 2011

Cuisine: Modern Peruvian

Rating: Really interesting flavors

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I was really excited to try this new Modern Peruvian. As best I can tell (having never been to Peru other than an airport stop in Lima) Peru has a really interesting culinary melange going on merging Spanish, traditional South American, and Japanese influences. I’ve heard that much of the wave of innovation in American Modern Japanese started by Nobu Matsuhisa (detailed look here) is really just Peruvian. In any case, on to the food.

This space is just above what used to be Test Kitchen last year and is now the excellent Sotto. The chef is Ricardo M. Zarate, a Lima native, and as far as I can tell, he rocks.


The menu. This is all served Tapas style, which you all know is my favorite.


Burgundy! Parker gives this 92, “Bachelet’s 2005 Gevrey-Chambertin Vieilles Vignes – from 60- to 70-year-old vines both below the route nationale and north of Gevrey in Brochon – offers lovely black fruit aromas with hints of anise and mint. A truly palate-staining intensity of vividly-fresh, tart but ripe black cherry and blackberry is underlain by firm, fine tannins (not precluding an emerging silkiness of texture) and augmented by bitter-herbal and stony notes. Although palpably dense and abundantly tannic, this outstanding village wine still comes off as juicy, sleek, invigorating and refined. Put it away for at least 5-7 years.”


“jalea mixta. crispy mixed seafood, tartare sauce.” Some really good fried seafood. The tartare sauce was fantastic too.


“chicharron de pollo. marinated crispy chicken, salsa criolla, rocoto sauce.” Also good fry. Like uber chicken nuggets.


“tres leches de tigre. rocoto, aji amarillo, sea urchin shooters.” Three different gazpacho-like shooters. I had the Uni one. It was very limey/vinegary which I like.


“ceviche mixto. mixed seafood, sweet potato, choclo.” Mixed fresh seafood marinated. Those things on the right are the giant peruvian corn kernels. The fish was very fresh, particularly the shrimp. The marinate was tasty, but certainly had a very strong lime/vinegar thing going on.


On the left: “santa barbara prawns. lemon grass yuzu kosho pesto.” Very tender sweet prawns, with the sauce definitely adding.

On the right: “black cod. miso anticucho, crispy sweet potato.” Tasty too. The potato chips though were even better 🙂


Apparently in Peru sushi is done with these yellow blocks instead of rice and called causa sushi. The stuff looks like polenta but is actually a mash of yellow potato with some spices.

This is the “unagi. avocado, cucumber, eel sauce” and it’s pretty much your eel sushi. Of all these causas this was my favorite as the polenta is heavier and stronger flavored than rice and the eel held up to it best.


“scallops. mentaiko.” Certainly tasty, but it would have been better with rice.


“albacore. garlic chip, ceviche sauce.” My second favorite of this set.


“spicy yellow tail. spicy mayo, green onions, wasabi tobiko.” Also good, but the fourth potato bar was beginning to feel too heavy.


“arroz chaufa de mariscos. mixed seafood, peruvian fried rice, pickled radish.” This was a nice version of paella. Brighter and more citrusy (by far) than it’s Spanish cousin. The ingredients were very fresh.


“seco de pato. duck leg confit, black beer sauce, cilantro rice.” This was a slight disappointment. It was perfectly cooked, but given the volume level of the flavors of this meal it felt a little muted, particularly the rice.


“chicharron de costillas. crispy pork ribs crostini, sweet potato puree, feta cheese sauce, salsa criolla.” This however was pretty spectacular, one of the best pork sandwiches I’ve tried.


We finished the wine and decided to explore some of the awesome cocktails as “dessert beverages.” These drinks are by mixologist Julian Cox. The cocktail menu.


This was “chilcano de anis, lime juice, ginger syrup, anise syrup, pisco, soda, mint sprig, pernod.” It was pretty damn good, tasting like sweet mint licorice.


“Sabertooth. cachaca, muddled blueberries, apricot liquor, fresh lime juice, simple syrup, shaken, lime wheel & blueberry.” Pretty great too.


“Rhubarb Sidecar.” Cognac, pisco, fresh lemon juice, rhubarb gastrique, shake violentyly (and they mean it), garnished with spiced sugar.” Also great.


“Christopher Oaxacan. Single village mezcal, passion fruit, fresh lemon juice, orgeat, lavender bitters.” The super smokey (and very good) mezcal overwhelmed everything else. It basically tasted like mezcal with lime.


“Lemon tart.” This was a pretty amazing dessert. Light and airy, almost foamy, the intense lemoness paired nicely with the sweet pineapple stuff on the side.


I love even street cart churros but these were pretty supreme. The churros were stuffed with some kind of dulce de leche custard. It kept squirting out but was intensely good. The carob sauce was surprisingly amazing. I remember carob from the 1970s as the horrible chocolate bars that weren’t. This could have been caramel.

Picca was pretty fantastic. They didn’t hit every note perfectly, but it’s a fun (and loud space), the server was very very nice and enthusiastic about the food, and the flavors were bold and powerful, the ingredients first rate. What’s not to love? Unless you prefer crap like el Torito.

For more LA dining reviews, click here.

Waterloo & City is Victorious

Restaurant: Waterloo & City [1, 2]

Location: 12517 Washington Blvd, Culver City, CA 90066  310.391.4222

Date: August 14, 2011

Cuisine: Gastropub

Rating: Really tasty!

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My wife and I went to Waterloo & City back in May, and I enjoyed it, so I thought we’d try again with a slightly larger group. By way of introduction this is a new wave comfort-food Gastropub joint. This place exemplifies the gastropub trend of more is more.


The menu.


I decided to test out some of the wines I brought back from my Eating Italy trip. This 2006 Brunello by Il Cocco can not be found in the US. The owner/winemaker makes 7,000 bottles a year only of all his wines combined, perhaps 3,000 of the Brunello. He does 99% of the work himself! It’s awesome, if it were rated, it’d be a 96 point wine.


We went for the “prince” of  Charcuterie. Yum yum, heart stopping fun!


The cured meats, and some fine ones at that. There are at least three types of salami and two prosciutto variants. Stone ground mustard. The white stuff is some kind of beef gelatinous product.


The “Pig Trotters, Sweetbreads, and Salsa Verde terrine, with anchovy.” This was a freebee, but was rather too extreme even for me!


“Duck & Walnut Country Pate, orange-apricot marmalade.” This was very nice. Interesting crunchy texture too.


A special. “Boar terrine with romesco.” Really tasty. All that pork goodness you might want.


“Pork & Truffle Pate, Madeira Jelly, toasted Broche.” Wow. With the jelly (you can see it to the left in the zoomed out first photo) this stuff tasted like carmel sauce. The texture was super silky smooth too. Wonderful mouthfeel.


Spaghetti pomodoro for my son.


“Arugula, Grilled Mission Figs, Smoked Almonds, Pamesan.”


“Tuna Tartare, Fried Piquillo Pepper, Avocado.” The tuna part was good but ordinary. The pepper, however, was pretty interesting, although certain FRIED!


Parker gives this silky Rosso 90. “The 2009 Rosso di Montalcino is totally beautiful and elegant in its expressive bouquet, silky fruit and understated, harmonious personality. This is a wonderful, impeccable Rosso from Le Potazzine. Anticipated maturity: 2011-2017.” I’d rate it perhaps 91-92, with a little boost for understated style.


A vegetarian special. Some kind of vegi monster on top of cous-cous with a brioche. Apparently it was good.


“Indian Butter Chicken Pizza, Murgh Makahni Sauce, Mozzarella.” I really wanted to try this because I make a similar pizza myself. This one didn’t lather on the Tikka Masala sauce like I do so it was more subtle, but it was damn good, a bit closer to a “normal” pizza. I loved the addition of the raita-like sauce in the middle. I might try that myself.


“Beef shin ravioli, wild mushrooms, red wine, burrata cheese.” This was really good. The meat was super flavorful, as was the rich sauce. But the bacon/burrata combo really sold it.


A special. “Veal with fried polenta and eggplant sauce.” The veal itself was tender, but not super flavorful. The sauce was great, and in combo every was very yummy, particularly the fried corn balls (i.e. polenta).


The dessert menu.


“Sticky Toffe Pudding, Salted Caramel, Vanilla Ice Cream.” Also excellent, with a not so dissimilar flavor profile. Both were intensely sweet. The ice cream helped cut it.


The menu called these “Waterloo Bourbon Glazed Doughnuts with creme anglais and raspberry jam.” But I think that would be the version we got on our first visit here. These were sugared. They were still good, and the carmel sauce in particular rocked, but they weren’t quite as decadent as the glazed.


A special. “Profiteroles.” Pretty classic, with both ice-cream and whipped cream.

Waterloo & City is still going strong. This isn’t a light cuisine — in fact, nearly every dish is loaded with fatty goodness — but it is damn good.

Read my previous review of Waterloo & City here,

Or for more LA Restaurants.

Fright Night (2011) – Not a waste of film

Title: Fright Night

Director/Stars: Colin Farrell (Actor), Anton Yelchin (Actor), Imogen Poots (Actor), Craig Gillespie (Director)

Genre: Horror

Watched: August 19, 2011 (and before)

Summary: Fun update!

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As a lifelong vampire fan — hell, my first novel is (somewhat) about vampires — I saw and loved the original Fright Night when it opened in 1985. Truth be told it was always one of my favorite vampire movies (up there with Coppola’s Dracula, Interview with the Vampire, Let the Right One In, and The Lost Boys). The 1985 Fright Night offers up a clever blend of comedy and horror. Not only is the movie very funny (and it holds up well today), but it’s not a pure spoof. The plot’s moderately clever, and the vampire, played by Chris Sarandon (Susan’s first husband) has a sinister charm and a genuine sense of menace. In my opinion vampires need a sense of menace (even the goofy Master from Buffy Season 1 is menacing). No sparkles for me.

So it was with some trepidation that I checked out the remake. See the trailer below:

I was pleasantly surprised to find the new version pretty fricking good. The story is loosely faithful to the original film. Buffy writer Marti Noxon penned the screenplay. She’s a consistently excellent writer, with the exception of the incredibly sucky I Am Number Four (maybe someone butchered it after the fact?) with a knack for catchy dialog. Most of the original elements survived intact, but character and balance has been adjusted significantly. Most substantially, Roddy McDowall‘s campy older vampire-killer TV host has been replaced by David Tennant channeling a campy blend of Chris Angel and Russell Brand. But that works.

The casting is top notch. Anton Yelchin is fast talking, self deprecating, and likable as Charlie. Imogen Poots is smoking inferno hot — and 21st century feisty/competent — as Amy. Hers is a career to watch, I wouldn’t be surprised to see her carrying a movie in the next year or two. The rest of the cast is fun too. But it’s Colin Farrell that steals the show with his visceral new take on the ancient killer. Farrell’s Jerry isn’t so slick or romantic as the classical vampire, but he brings a feral intensity to the role which is extraordinarily predatory. Supremely confident, this Jerry starts off the movie as a mere “human” predator, clearly a man not to be trusted with the ladies. But when he senses the kids are on to him, he doesn’t just depend on the defense of disbelief that the original did (although he does have some good fun with this) but goes straight for the jugular — literarily and figuratively. Part white trash, part serial killer, part vampire, he’s all around delicious to watch.

Noxon’s script is full of dark humor and quippy (but not too campy) lines. The story has been rearranged to suit modern tastes. Essentially act 1 has been compressed to almost nothing. Gone is the first third of the movie where the characters (although not the audience) are trying to sort out exactly what they’re dealing with. Instead, we open with vampire, and by scene three (perhaps 4-5 minutes) Charlie’s friend Evil is desperately trying to convince him that the new neighbor Jerry is a vampire. The movie makes no bones about confirming this either. It leaps right into fang games and breaks into a very extended second act filled with big chase and action scenes. This could have ruined the film, but the scenes are slick and intense. The final showdown perhaps felt a little rushed, and there was at least one major story error (the vampires show up in Vegas at exactly the wrong time and place with no explanation of how they knew to be there), but none of this really detracts from the fun and mayhem.

The effects are top notch and don’t get in the way too much. Sure they’re gratuitous, but they’re supposed to be. The editing is more classic, not the frantic mess that’s popular these days. And the cinematography was often quite striking. Certain shots were highly memorable: particularly both fang outs (Jerry and another), the stripper’s final number, and many others.

So vampire fans, go see.

For more Film reviews, click here.
For more vampire posts, here.

Introducing the Writing Index

In my continued effort to improve site navigation I’ve introduced a new page to index all my writing posts, sorted by topic. You can also find it in the “Writing” menu at the top of the site or by clicking on the gold “Writing” icon on the righthand sidebar.

As an added bonus, the page includes a blurb of my new novel, Untimed, check it out.

Gjelina Brunch

Restaurant: Gjelina [1, 2, 3]

Location: 1429 Abbot Kinney Blvd, CA 90291. (310) 250-1429

Date: August 6 & 14, 2011

Cuisine: New Californian

Rating: Great food, annoying service!

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I hadn’t been to Gjelina (despite it being a favorite) in a few months but I headed back there for two brunches only a week apart, one with my son and the other with my brother and cousin.


The all important Cappuccino. They make a good one as attested by the nice micro-foam. I’m not a fan of those coffee with a pile of foam on top versions.


“Moroccan Baked Eggs with Merguez, Chili, Tomato Sauce, Cilantro & Spiced Yogurt.” This was REALLY tasty. The sausage was awesome, as was the sauce and yogurt combo. It had a pretty genuine Moroccan flavor profile.


My son wanted eggs. He didn’t even touch them though. Toddlers!


“Crispy Sunny Eggs with Prosciutto, Romesco, Arugula & Lemon.” This was also very good, and very similar (except for the ham) to my special Breakfast Eggs.


“Pizza Margherita.” A very nice version of the classic. Rich tomatoey sauce, lots of basil.


My son ate most of this, although he complained about the “green stuff” and made me remove it.


“Duck Sausage, Nameko Mushroom, Garlic & Mozzarella.” The sausage was fantastic, and the overall pizza was very smokey with an interesting chewy mushroom texture. I liked it a lot, but you certainly have to be a shroom person.


“Peach crumble with Crème Fraiche.” I like my crumbles more crumbly.


“Butterscotch Pot de Crème with Salted Caramel w/ Crème Fraiche.” This is just incredible as always. I could eat like 10 of them. Bad me. Bad me.

Overall, the food at Gjelina is fantastic as always, but I need to snark about the service, and I’m not the first. Apparently the owner/managers even like to hire staff with attitude! Boo hiss! The first time, I asked to get some eggs that on the menu had strips of bacon on top with the bacon on the side (or gone). I was told (very rudely) that I could remove the bacon myself. In this day and age of people with dietary restrictions this just isn’t acceptable. I can understand not building totally custom dishes, but trivial omissions? Give me a break.

On the second trip we ordered some vegetables which didn’t come (the waiter read them back to us too). Plus similar with an ice tea even after asking about three times. Eventually, after the waiter went AWOL we found him and brought up both. He didn’t even apologize. 10 minutes after that he brought the ice tea and said he’d take it off the bill. Ooh ah, $4 ice tea for free (it’s all profit anyway). We mentioned something to the manager. He didn’t apologize either, just nodded his head. Then finally, about 5 minutes after that he snuck back and apologized, like it had been eating at him and he felt he needed to. There was no offer of a freebee or anything. My brother asked him point blank about that and he took a dessert off the tab.

I go for the food, but they do need to lose a bit of the ‘tude.

You can check out two other Gjelina reviews HERE and HERE.

Or my index of LA Restaurants.

Knocked out by N/Naka

Restaurant: N/Naka [1, 2]

Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252

Date: August 13, 2011

Cuisine: Modern Kaiseki

Rating: Awesome

ANY CHARACTER HERE

I first went to the amazing Omakase only N/Naka just three weeks ago, but seeing my review, my Foodie Club partner EP desperately wanted to go again. So we did. Now bear in mind that this lovely restaurant has only a set menu (they offer it in two sizes, plus vegetarian) but the talented young chef Ms. Niki Nakayama concocted a whole new menu (just three weeks later!) without a single repeat — and it was even better!

We start off our wines with a light Spanish white. Parker 90. “A candidate for top Albarino of my Spanish tastings, the 2005 Bodegas Don Olegario is medium gold with honey and apricot aromas and flavors. On the palate the wine is viscous with enough acidity to hold things together. Very Condrieu-like at about half the price.”

Saki zuke

(a pairing of something common and something unique)

Chef’s garden eggplant puree, scottish smoked salmon, osetra caviar

Crème fraiche, chives

This opening course had a wonderful silky mouthfeel and tasted of smoked eggplant, a bit like baba ganush.

Zensai

(Main seasonal ingredient presented as an appetizer)

Japan ayu, pacific lobster roll, nanohana, daikon and kanpachi, lotus

Root kinpira

Zooming in, the Japanese Ayu. This is a smelt relative known as sweetfish. It was crispy and grilled. Alongside are cubes of watermelon and aged balsamic. The combo was lovely.

This is the lobster roll. Kind of like a piece of uber california maki.

A bit of diakon with either eel or kanpachi inside, not 100% sure. The little tomato is from chef Niki’s garden (as are many things in the meal).

Nanohana, a kind of broccoli rabe.

Lotus root kippira. Slightly sweet with a bit of crunch.

This is an alternative form of the dish for my wife who doesn’t eat shellfish or meat. You can see the lobster is replaced with a bit of seared Toro! N/Naka requires that you specify which menu and dietary restrictions a few days in advance, but they are very adept at customizing the menu.

Now stepping up to this killer California Chardonnay, Parker 95! This one is from EP’s cellar. “The Chardonnay Belle Cote is always a more exotic wine. There are 2,200 cases of the 2005 Chardonnay Belle Cote, a wine with undeniable notes of crushed stones, white peach, orange, nectarine, and quince. Medium to full-bodied, with zesty acidity, stunning minerality, and a firm structure, this is a gorgeous, French-styled Chardonnay that should drink nicely for up to a decade.”

Modern zukuri

(modern interpretation of sashimi)

Japan bonito, marinated onions, ponzu, myoga, shiso, shiso air,  ginger

A lovely bit of bonito. And not only do I love shiso, but I get to try it as “air!” Although the real shiso had a bit more flavor punch than the airy form.

Fantastic containers add to the fun.

Owan “still water”

Black cod and shiitake, green tea soba, nameko mushrooms, dashi broth

This is one of those mild, but lovely, Japanese soups. With a vaguely sweet, soft mushroomy fishy taste. Very pleasant and soothing.

Sake- shichida, sago  japan. This is an ultra-ultra rare sake I had the previous time and it blew away the entire table (except for the 6 year-old who was left out!) One of the best sakes I’ve ever had. Each grain of rice is hand shaved before brewing!

Otsukuri

(Traditional Sashimi )

Big eye otoro, shima aji , sea bream, santa barbara sweet shrimp,

Kumamoto oyster

Zoom into the bucket, where you can see the shima aji , sea bream, santa barbara sweet shrimp.

And then over here, past the hand ground wasabi, to the Big eye otoro and Kumamoto oyster. The Toro (o-toro is the most premium Toro) was absolutely amazing.

An alternative basket my wife received. She has hamachi belly and scottish salmon instead of the shellfish.

To pair with the upcoming lobster, this Parker 90 white from Alto Adige in Northern Italy. “The 2008 Muller Thurgau literally sparkles on the palate with well-articulated aromas and flavors that come together with notable harmony. The finish is subtle and nuanced in its suggestions of mint, flowers, lime and passion fruit. This polished white also happens to be a terrific value. Anticipated maturity: 2009-2012.”

Yakimono

Pacific lobster, maitake, enringi, tamale sauce

This was a wonderful dish, and the pairing (recommended by the sommelier) with the crisp white was delightful.

My wife had to tough it out with this fish alternative, topped with a bit of dynamite.

Another lovely container, opening to reveal:

Mushimono

Unagi and gobo chawanmushi, frozen foie gras torchon powder

On the left a traditional Japanese custard with mushrooms. On the right frozen foie gras powder! This second item was sprinkled into the custard to add killer meaty umph! Really nice interplay of textures and fats.

Shiizakana

(Not bound by tradition, the chef’s choice dish to be paired with wine)

Abalone pasta, pickeled cod roe, abalone liver sauce

I had this pasta on my previous visit, but knowing this, Chef Niki gave me a different one! (below) Still, this one was amazing (or so I remember and so the rest of the party said).

Chef’s garden kabocha ravioli with truffles, brown butter sage, manchego

My wife received this dish, perfectly in sync with her taste. It was gone in about a millisecond.

Spaghetti with uni, ikura, poached eggs, seaweed, truffle

I got this, which was also delicious, tasting strongly of uni and the briny bright tone and texture of the ikura — two sushis often paired together and two of my favorites. Yum. This kind of interesting east/west fusion is very unusual, and brilliant.

As we move into the meatier portion of the menu, this 94 point Burgundy. “The Chevillon 2008 Nuits-St.-Georges Les Vaucrains projects an amazing sense of deep, dark concentration. Latakia tobacco; peat; rushed stone; roasted red meats; soy; and ripe, fresh blackberry inform the nose and absolutely stain the palate. The tannins here are as ultra-fine as they are formidable, and the tug on my salivary glands as relentless as are the finishing flavors. If this doesn’t leave you reaching for a napkin or your lips fluttering, probably no wine will. The energy and salinity here render a wine that you feel as if you must strain through your teeth nonetheless fleet-of-foot, enticing, and invigorating.”

Niku

Snake river farms kobe beef ishiyaki

Plus butter cubes and sisho peppers.

Then out comes a little hot rock.

You drop the butter on top, then the meat and cook to your taste. Like a mini version of Totoraku.

The non-meat substitute is baked miso cod, always a favorite.

Sunomono

Marinated halibut fin, cucumbers, ruby red grapefruit

Yuzu omoi, yuzu blend sake

The bright marinated flavors and the sweet/sour sake go perfectly together.

Shokuji One & Two

(Rice dish- sushi)

Jeju island hirame, o-toro

Aji (mackerel), hamachi belly.

Aji (mackerel) on the left. Not sure what’s on the right.

Mirugai, shinkomaki, miso hamachi, sesame butter chazuke.

And the other two of above, but I’m not sure which is which :-). live scallops on the left.

R.L. Buller Calliope Rare Muscat. Yum Yum! Parker 100! “Giving aromas of dark brown sugar, black strap molasses, licorice and preserved walnuts, the deeply brown colored NV Calliope Rare Muscat is again incredibly sweet and viscous with a good amount of acid to balance and is decadently rich and nutty / spicy in the very long finish. All these vintage blended fortified wines are bottled to drink now and though are stable enough to hold, they are not designed to improve with cellaring.”

Shokuji

(Rice dish)

A fish with a miso sauce on rice with seaweed.

It’s traditional to end the savories in Japan with a “rice dish.” On the left we have a very traditional bit of salmon like fish, rice, and nori. Refreshing and stomach settling. On the right were two pickles cut roll pieces. I loved these. I’m a huge Japanese pickles fan and really enjoy the crunchy vinegar thing.

Dessert

Chocolate tiramisu, ruby red grapefruit and passion fruit gelee, fruits

 These were all extremely tasty. The grapefruit thing in the middle was particularly intense with a lovely gummy texture.

Kids Omakase

EP and his wife brought his young daughter with them and she got a special “kids omakase” which was very cool.

An assortment of rolls, including toro cut roll!

Ikura (salmon eggs), sweet shrimp, and bonito sushi.

Some of the best looking tempura I’ve ever seen.

Yellowtail belly sashimi. That was one lucky girl!

N/Naka really is a very special place. Both meals I had here were spectacular (here for the first). This second was, if possible, slightly better too, which was always wonderful because often one finds a slight bloom to come off a place on repeat meals. This was very much avoided by the completely new menu, which only three weeks apart was impressive. The quality of ingredients, preparation, and presentation here is pretty stunning.

Try it!

Click here to other LA Japanese restaurants.

Or other Foodie Club extravaganzas.

Old Crash 20 Questions

This is an old Crash Bandicoot 20 questions that used to be on Naughty Dog‘s site a long time ago. I’ve gotten a lot of messages looking for them, so I dug them up, but I haven’t done any editing except for trivial formatting. They are served up “as is.” Additionally, the links in here are ancient and might not work.

_
1) Q: Are you all insane?
A:
Technically…yes.
2) Q: Help! I’m stuck in Crash! Can you give me some help?
A: No. But GameSpot
has a full walkthrough of Crash 2 online. Game Informer
Online also has good ones for Crash 1, 2, and Warped.
Or you can pony up a few more shekels and buy the
hint guides to Crash 1 and Crash 2 from Dimension
Publishing, or the strategy guides to Crash Bandicoot:
Warped and CTR (Crash Team Racing) from Prima. They
are the only ones with pictures of Crash on the cover.
Don’t be taken in by one of the unofficial hack jobs
out there, though. They all have errors. (ed.
note: Links to sites mentioned above were removed
because they are no longer active… sorry, that’s
the web for ya.)
3) Q: In Crash Bandicoot: Warped, what times are needed to earn each relic?
A:
  • “TOAD VILLAGE” sap 1:03:00 gold 0:57:53 plat 0:44:06
  • “UNDER PRESSURE” sap 1:46:00 gold 1:17:93 plat 1:10:50
  • “ORIENT EXPRESS” sap 0:41:00 gold 0:27:80 plat 0:18:10
  • “BONE YARD” sap 1:45:00 gold 1:40:21 plat 1:21:00
  • “MAKIN’ WAVES” sap 1:08:00 gold 0:58:23 plat 0:53:26
  • ——————-
  • “GEE WIZ” sap 1:35:00 gold 1:22:73 plat 1:05:93
  • “HANG’EM HIGH” sap 1:24:00 gold 0:52:66 plat 0:43:80
  • “HOG RIDE” sap 0:45:00 gold 0:41:46 plat 0:35:06
  • “TOMB TIME” sap 1:42:00 gold 1:10:00 plat 0:53:93
  • “MIDNIGHT RUN” sap 0:53:00 gold 0:38:23 plat 0:18:20
  • ——————–
  • “DINO MIGHT!” sap 1:34:00 gold 1:25:76 plat 1:03:00
  • “DEEP TROUBLE” sap 1:47:00 gold 1:25:16 plat 1:18:36
  • “HIGH TIME” sap 2:12:00 gold 1:04:12 plat 0:56:96
  • “ROAD CRASH” sap 1:25:00 gold 1:20:73 plat 1:17:10
  • “DOUBLE HEADER” sap 1:27:00 gold 1:21:16 plat 0:59:43
  • ——————–
  • “SPHYNXINATOR” sap 1:42:00 gold 1:22:66 plat 0:56:70
  • “BYE BYE BLIMPS” sap 1:09:00 gold 0:58:43 plat 0:51:50
  • “TELL NO TALES” sap 1:42:00 gold 1:25:66 plat 1:05:26
  • “FUTURE FRENZY” sap 2:01:00 gold 1:34:00 plat 1:19:66
  • “TOMB WADER” sap 2:44:00 gold 1:45:06 plat 1:24:00
  • ———————
  • “GONE TOMORROW” sap 2:05:00 gold 1:25:60 plat 1:02:13
  • “ORANGE ASPHALT” sap 1:36:00 gold 1:31:30 plat 1:21:80
  • “FLAMING PASSION” sap 1:43:00 gold 1:13:10 plat 0:59:40
  • “MAD BOMBERS” sap 2:08:00 gold 1:55:23 plat 1:38:16
  • “BUG LITE” sap 1:49:00 gold 1:34:86 plat 1:14:93
  • ———————-
  • “SKI CRAZED” sap 1:16:00 gold 0:50:50 plat 0:33:33
  • “AREA 51?” sap 1:53:00 gold 1:49:83 plat 1:44:50
  • “RINGS OF POWER” sap 1:20:00 gold 1:01:46 plat 0:51:76
  • “HOT COCO” sap 1:00:00 gold 0:30:10 plat 0:19:96
  • “EGGIPUS REX” sap 0:55:00 gold 0:50:03 plat 0:44:83
4) Q: (a) What is a Bandicoot?
(b) Why is Crash a Bandicoot?
(c) Why is he named “Crash?”
A:
(a) Crash is a Perameles gunnii, of the order POLYPROTODONTA,
family Peramelidae, commonly known as the Eastern Barred
Bandicoot. He is a marsupial, which means that he is born with a
built in fanny pack. They live in Tasmania, a small island south
of Australia, as well as on the Australian mainland. The
Parameles gunnii is, on average, 320mm from head to rump, and has
a 80mm tail. They weigh about 950g. Crash’s family, on the other
hand, tend to be about a meter tall, orange, walk on their hind
legs, and wear big shoes. They have, therefore, earned a good
living in the Parameles gunnii circus sideshow spinning real fast
and the like.(b)Because both of his parents were.(c) Because that is the name his parents gave him.
5) Q: We want toys and stuff. When will we get them?
A: Where have you been? A toy company
named Resaurus recently released their second series of Crash Bandicoot
posable action figures! They made the Duke Nukem and Quake toys, so
you know they are good. Other stuff is in the works as well. Check
’em out!
6) Q: (a) Why did you choose to make Crash Bandicoot for the
PlayStation?
(b) Are there plans to port any of the Crash games, or make original Crash games for other systems?
A:
(a) Picking a game system, or “platform”, at the beginning of a
project is like picking horses before a horse race. It is more
of an art than a science. When we began Crash 1, the only 32 bit
systems available were the 3DO and the Atari Jagauar. There were
rumors about the coming PlayStation game console and the Sega
Saturn, and distant rumblings about the N64. It was easy to toss
the 3DO and Jaguar, neither had the power. And the fact that the
N64 wasn’t going to have a CD ROM drive made it ineligible. In
the end, we chose the PlayStation game console because it had the
best mix of power and storage. Based on its worldwide sales,
game players have picked the PlayStaton game console as well.
Looks like we picked the winning horse!(b) Until recently, PlayStation has been the only system capable of
handling the sophisticated graphics and gameplay of the Crash Bandicoot
games. The Saturn doesn’t have the power. N64 cartridges cannot hold
the data. Also, Crash likes the PlayStation. Naughty Dog has no idea what
Crash’s future holds. We do not control his destiny. You’ll have to ask him.CTR (Crash Team Racing) is our last game working with Crash (and our last title
for the first generation PlayStation). Naughty Dog’s future lies with
completely new characters on PlayStation 2.
7) Q: What are Naughty Dog’s favorite games?
A:
We wish the following games had never come out. They have
killed our productivity:Goldeneye(N64)Gran Turismo(PlayStation)Command & Conquer (PlayStation & PC)

Tekken 3 (PlayStation)

Mario Kart 64 (N64)

Spyro (PlayStation)

Point Blank (PlayStation)

Beatmania (PlayStation)

Metal Gear Solid (PlayStation)

Banjo & Kazooie (N64)
8 ) Q: What other developers do you respect?
A: We don’t sleep well because we know
that Rare, Miyamoto san, the Gran Turismo team, and the Gex 2 team
are out there. So we’ve hired the lead programmer and lead designers
from the Gex 2 team (Dan
Arey, Daniel
Chan, Evan Wells.)
They don’t frighten us anymore. Miyamoto
san, on the other hand, keeps turning our offers down!
9) Q: Does Dr. Neo Cortex use Rogaine?
A:
Yes, but only on the sides of his head.
10) Q: (a) What is it like to work at Naughty Dog?
(b) Are you hiring?
(c) What is it like to work with Sony?
A:
(a)We don’t know. Nobody here considers what we do to be work.(b) Check
our job opportunities page.(c) We don’t know. The people we interact with at Sony are
so good that we don’t have to work at it. Seriously, we just
make the game, they take care of the rest.
11) Q: Naughty Dog created the first software z-buffer for the PlayStation. How did you do it?
A:
Greg coded it. We don’t know how it works. It just does.
12) Q: Where do the Naughty Dog artists come up with their ideas?
A: The Naughty Dog artists are so used
to Crash’s world now that it doesn’t seem like designing, so much
as just making 3D models of a world that already exists. Still, there
is a lot of exploration on paper, as well as on the computer before
the final locations and characters exist. Take a look in our Art
Gallery for some samples.
13) Q: (a) How many polygons is Crash?
(b) How many frames of animation does he have?
(c) How do you animate him?
A:
(a)532 triangles.(b) In Crash 2, Crash had over 9000 individual
frames of animation @ 30 frames per second. In Warped,
Crash had around 30,000 frames! We believe this to
be more than any other console game character. If
we are wrong, e-mail usand we will change this answer.(c) We attach motion capture equipment to Crash and ask
him to do the moves we need for the game.
14) Q: What is your favorite food?
A:
The artists like sushi and Chinese, as well as Mexican. The
programmers are on the “flat diet”. We lock them in their room
until they finish a project and only give them whatever food fits
under the door. Pizza – yes. Pancakes – Yes. Hamburgers – Yes,
one layer at a time. Chicken – Yes, but it tastes horrible after
all of the shoving. They are very thristy.
15) Q: Crash doesn’t have any graphic violence. Are you against graphic violence?
A:
No, and if you ask us that question another #$@! time we’ll kick
your @#X* and rip your !@% off! Crash doesn’t need violence.
It’s that simple.
16) Q: How do I become a video game programmer?
A: All of the Naughty Dog programmers
started programming when they were very young. They all had computers
at home, and they would all spend a good deal of time in the basement
doing what was called “hacking”. Some of them took computer-related
courses in High School, but at that time you didn’t need to know that
much about computers to teach the computer lab teacher a thing or
three. Andy got
a post graduate degree in Artificial Intelligence, but one of the
biggest arguments in Artificial Intelligence is whether or not it
even exists. All the Naughty Dog programmers work very hard, keep
long hours, and have the ability to say things that make you confused.
17) Q: What percentage of the PlayStation’s power are you using for each Crash game?
A:
All of it. 110 volts. Exactly what is in your wall socket. But
there is a lot more that we can do with the 110 volts in the
future. Look for the next PlayStation games we work on to look
better and better.
18) Q: Is Crash related to the Tasmanian Devil?
A:
The Tasmanian Devil refuses to do blood tests, so we may never
know.
19) Q: What kind of shoes does Crash Bandicoot wear?
A: Big red ones. Though
if Nike would like to sponsor Crash and start a line
of shoes like “Air Jordans” called “Spin Crashes,”
we are open to offers.
20) Q: Are there only twenty questions?
A:
Yes, so far.
21) Q: I thought there were only 20 questions. Why is there a 21?
A:
Because Naughty Dog is firmly AGAINST antidisestablishmentarianism.
Go look it up.
_

The index of all Crash posts is here.

The Making Crash series: [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12]

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Also, peek at my novel: The Darkening Dream

or more posts on

GAMES or BOOKS/MOVIES/TV or WRITING or FOOD.

Takao Sushi Taking Off!

Restaurant: Takao [1, 2, 3, 4, 5]

Location: 11656 San Vicente Blvd, Los Angeles, CA 90049. (310) 207-8636

Date: August 6, 2011

Cuisine: Japanese / Sushi

Rating: 9/10 creative “new style” sushi

_

I’ve already covered Takao in some detail HERE and then separately here, here, and here, but we went back (we go often) and I built another “custom omakase” trying some different things. The full menu and some information on the history of the place can be found through the first link.

As you can see comparing this to the other Takao meals, you my dear readers, come first, as I ordered completely differently for your vicarious enjoyment.

After my spectacular N/Naka Kaiseki meal and its really good sakes I decided to up my sake game. This is the cheapest of the “shaved rice” sakes on the menu at Takao. It was good, not as good as the two amazing ones at N/Naka (Takao has half a dozen “better” ones too), but good.

The chefs at work. Takao himself was cutting for me tonight.

Scallop sashimi. I do love my japanese scallops. There was sea salt to dip them in too.

Toro tartar with caviar. I just can’t resist.

Spanish Mackerel chopped with scallions. Very tasty!

Squid, two ways. On the left normal. And on the right I’m not sure, but it there was a sour (and I mean sour) plum sauce (above left) to dip it in. Same sauce as I had the other day at Kiriko.

Mysterious grilled bit of sea creature. Soft and chewy, not bad.

Grilled Alaskan king crab legs. A sprig of pickled ginger.

On the left Uni (sea urchin) and on the right Ikura (salmon roe).

Fresh water eel with the sweet BBQ sauce.

And then a winter mushroom miso to finish.

For more LA area sushi, see here.

Save the Cat – To Formula or Not To Formula

I’m always reading books on writing and storytelling. In fact, I read three this week. One of them was Save the Cat by the late Blake Snyder. This post isn’t a review per se of that book, but more some mental ramblings on issues it raised.

First an observation about the nature of “advice” books and the possible career of sceenwriter. Mr. Snyder was (he unfortunately died suddenly recently) a noted screenwriter, having sold over a dozen major spec scripts, at least two for over a million dollars each. He worked on roughly 100 screenplays in some capacity. Yet, only two of these have even been made into movies.

Eeek gads! If this is success as a screenwriter it has to be creatively bankrupt. Unlike novels, screenplays aren’t a medium themselves. In fact, I find them boring as shit. They’re just a weird but essential initial sketch of a film. Now don’t think I consider them unimportant. A production can easily ruin a great script, but it’s exceedingly rare to take a bad one and make a good movie out of it. They’re certainly the single most important element of any film. Great screenwriters add immeasurably to a film. Look at the different between Empire Strikes Back and Phantom Menace. Personally I think it was Lawrence Kasdan or some other writer who was NOT George Lucas.

In any case, having almost none of your creative work see the light of day has to be depressing. I’m also guessing that in recent years Mr. Snyder made more money selling his books/lectures/advice ABOUT writing screenplays than in actually writing the things. Hehe.

Cover of

Cover of Wedding Crashers

But that was what I intended to write about. Save the Cat is essentially a book about making your story (screenplay) correspond fairly rigidly to the classic Hollywood three act structure. It even goes so far as to break (every) film into roughly a dozen beats and assign exact page numbers in which they should occur. For example: “theme stated” (page 5) or “catalyst” (page 12). All of this can be found on his website.

Now there is some real merit to this structure and it’s certainly very useful and entertaining to be able to breakdown movies like this. In fact, if you want a giggle go to this page where you will find a breakdown of the guilty-pleasure comedy The Wedding Crashers. It’s highly amusing to see a film this silly (but admittedly funny) stripped down to include a Hegelian thesis/antithesis/synthesis dialectic. And I do admit if you are trying to write and sell high concept comedies in today’s marketing executive driven world, this whole formula has to be the way to go.

But I wonder how useful it is to try and fit EVERY story into this exact mould. You could say actually that Save the Cat represents a thesis: yes all movies should follow this fixed structure. The antithesis of course is that interesting ones, the example he uses is Memento, should not. Now Mr. Snyder’s conclusion is literally “Fuck Momento!” (actual quote from the book). But I think that Christopher Nolan is laughing to the bank — just not on that film! — he had to remake it using dreams inside of memory loss.

I myself am thinking that a synthesis is in order. A new universe blending both perspectives. The classic structure does encapsulate A LOT of solid lessons about audience expectations for story telling. Perhaps one should use it more as a toolbox or set of guidelines.

This is specifically relevant in my new novel, Untimed. It does to a large extent follow the classic structure (although certain not with such rigid page number demarkations). But there are questions. I have two ideas in the book that could be considered thesis and antithesis, but their advocates are far more muddled than formula would require. Do I restructure and state each in a more obvious way? Likewise, as is typical with me, my ending does not neatly wrap up all questions, villians, and the like. There is climax, but it’s messy. I like ambiguity, and I have gone to great length to construct a world order sufficiently complex that not all mystery is to be solved in one book. Doing so leads to the standard Hollywood sequel problem, where the followups are just more of the same but missing the best part: the discovery inherent in beginnings. If you haven’t answered all the questions, there is still more to learn.

But a squeaky voice in the back of my head wonders: do I need a more Hollywood ending?

Food for thought.

For other posts on writing, click here.

Or find out about my novels:

The Darkening Dream and Untimed.