WHAT WE’RE READING

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WHAT WE’RE READING FOR THE HOLIDAYS

The search for holiday inspiration, courtesy of Father Greg.

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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.

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WHAT WE’RE EATING

caviar, La Folie San Francisco

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#WHYIRIDE #WHYILOVE #WHYILIVE

How do we create positive change in our own little worlds? How do we support our fellow man? How do we lift up those on the fringes, those in crisis, those with no voice, those that have been abandoned by society? If the hatred and division of Trump is to be defeated, we must all find our own answers in a world that often offers few.

My personal answer arrives this year by once again participating in AIDS/LifeCycle, a 545 mile bike ride from San Francisco to Los Angeles. My first ride was in 1997, and a great deal has changed since that first ride. I am not as young as I used to be. Or as fit. And the world is much more complicated and, oftentimes, disappointing and cruel.

This year, ALC will ride down the California coast for the 25th time. As I wrote on my donation page, this ride remains important and meaningful – “We realize just how many in our community will live another healthy year because of access to life saving medication, or access to a shelter, or access to a food bank. At those magical closing ceremonies, we know in our hearts that what we have done is something wonderful, something pure, and something important. And then we return to reality. We enjoy a hot, private shower and utilize a clean, private bathroom, we sleep and we return to our everyday lives renewed and replenished, committed to making the world a better place. For my eighth time riding a bicycle from San Francisco to Los Angeles, I promise to once again ride as many miles as I can.”

This year, we ride in loving memory of Ken, Keith, and Steve. Please join me (and forgive me!) over the next several months as I irritatingly post training rides every weekend from now until the second week of June. This picture, taken high atop Griffith Park last weekend shows a very, very hard earned view – a 42m ride with a hill climb that had me screaming obscenities for all within earshot to enjoy! But I beat the mountain, dammit. Bringing attention to this cause is just as important as bringing much needed funds to the Center. Of course, your funds and support are sincerely appreciated and greatly needed during these days of budget cuts and healthcare uncertainty. Please visit my donation page, and please give generously.

Dan’s ALC donation page:
http://www.tofighthiv.org/site/…/Events/AIDSLifeCycleCenter…

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WHAT WE’RE READING

Eleven Madison Park

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WHAT WE’RE EATING

Rossoblu

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WHAT WE’RE EATING

IMG_6069

Rustic Canyon

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WHAT WE’RE READING

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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.

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WHAT WE’RE EATING

Squash 2

Summer Squash page1image13184

Roasted, Cilantro, Peanut, Coconut, Poblano

71Above 

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Stunning Photography Used Without Permission of Noted Media

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