WHAT WE’RE EATING

Dialogue

Filed under: front page,WHAT WE'RE EATING — admin

WHAT WE’RE READING

Filed under: WHAT WE'RE READING — admin

WHAT WE’RE READING FOR THE HOLIDAYS

The search for holiday inspiration, courtesy of Father Greg.

Filed under: WHAT WE'RE READING — admin

the NIXON Chops & Whiskey A restaurant by Chef Katsuji Tanabe

 

Chef Katsuji Tanabe has partnered with local businessman Randy Doten, transforming the long running Seta restaurant in uptown Whittier into a classic neighborhood steakhouse. As one might expect with Tanabe, however, the restaurant also arrives with a slight Mexican accent and a few culinary flourishes from around the globe. Debuting dinner service on Friday evening, December 8, 2017, the NIXON brings to this charming, architecturally inspired neighborhood the flavors of Tanabe’s childhood, incorporated within a contemporary market driven menu specializing in a generous assortment Black Angus beef chops, including a 32 ounce Chef’s Cut Bone-In Ribeye, a Colorado Wagyu Flat Iron, a massive old school double cheeseburger that will no doubt fill local Instagram feeds, a Maple Glazed Double-Cut Duroc Pork Chop, and a show stopping Confit Half Pig Head for Two, which arrives intact at the table for presentation, then carved by the chef and served with tortillas and classic accompaniments.  Tanabe’s menu divides into sections of CHILLED, including ‘Crab Guacamole with Serrano Chile’; OCEAN, featuring ‘Bacalao Croquettes with Yuzu Aioli’; LAND, offering ‘Chicharrones,’ ‘Bacon,’ and ‘Roasted Bone Marrow with corn soaps and salsa verde’; also, SALADS, SEAFOOD ENTREES, and an expansive list of classic steakhouse accompaniments labeled as COMFORT, which include ‘Corn Esquites’ and ‘Chiles Toreados.’

The interiors enjoyed a dramatic makeover, courtesy of Santa Monica’s AKAR Design Studios.  Large, sweeping red leather banquettes anchor the main dining room, enjoying views into intimate rows of wood grained table tops and flooring, with rich hued, multi-colored seating arrangements. The bar area refracts subtle shades of blue back lighting, offering multiple specialty cocktails on tap and exotic punch bowl offerings to be shared by the table.  The restaurant features a large private dining room accommodating up to 50 guests, expanding to open air views onto the tree lined boulevard. An intimate Mezcal speakeasy, provocatively tucked into the rear of the space will debut to the public on December 13, serving drinks and snacks, DJs and entertainment late into the early morning hours.

“This restaurant is the culmination of my many years of travel,” says Tanabe. “All of the television productions in Mexico, Charleston, Chicago, New York and Boston have afforded me an extraordinary opportunity to learn alongside a wide range of talented chefs and restaurateurs.” A fan favorite from his three appearances on Bravo’s Top Chef television series (Mexico, Boston, and Charleston), NIXON is the fourth restaurant in Tanabe’s budding empire, including Mexikosher Los Angeles and New York City, and restaurant Barrio in downtown Chicago. The NIXON will serve as Tanabe’s home base, where he will be found most evenings cooking for and personally greeting his guests. “Meeting  the new Nixon ownership proved to be a stroke of good luck for us all.  Whittier provides a large and appreciative audience, as well as the opportunity to cook the foods that I love most, the foods of my heritage. This city offers the magic of a close knit community that every restaurant hopes to earn and to serve for many years. The city has embraced us, and I feel extremely fortunate to now call this beautiful city my home.”

the NIXON Chops & Whiskey

Hours Of Operation

Dinner Service:

Tuesday, Wednesday, Thursday:

Lunch 11:30am – 3:00pm

Dinner 5:00pm – 10:00pm

Friday, Saturday

Lunch 11:30am – 3:00pm

Dinner 5:00pm – 11:00pm

Sunday

11:30am – 9:00pm

Closed Monday

the NIXON Chops & Whiskey

13033 Philadelphia Street (at Bright Avenue)

Whittier, CA 90601

(562) 698-3355

Ample street parking; Lot parking directly across the street on Philadelphia; garage parking one block North on Bright Street.

Filed under: IN THE NEWS,NEWS — admin

WHAT WE’RE EATING

caviar, La Folie San Francisco

Filed under: WHAT WE'RE EATING — admin

WHAT WE’RE READING

Eleven Madison Park

Filed under: WHAT WE'RE READING — admin

WHAT WE’RE EATING

Rossoblu

Filed under: Uncategorized — admin

WHAT WE’RE EATING

IMG_6069

Rustic Canyon

Filed under: WHAT WE'RE EATING — admin

WHAT WE’RE READING

IMG_6149

Over period of decades, we have read (and collected) hundreds and hundreds …and hundreds… of cookbooks, food biographies, and journals.  A recent conversation with a talented young chef about the writings of Jeffrey Steingarten, and the glory days of food writing in Vogue, Gourmet, and monthly periodicals that were committed to intelligent, long form monthly editorial, compelled us to dig into our library this week.  Adventurous reading, and eating, ensued.

Filed under: WHAT WE'RE READING — admin

WHAT WE’RE EATING

Squash 2

Summer Squash page1image13184

Roasted, Cilantro, Peanut, Coconut, Poblano

71Above 

*********

Stunning Photography Used Without Permission of Noted Media

Filed under: WHAT WE'RE EATING — admin
Older Posts »