To Dovetail Or Not To Dovetail

Sunday was a day when many wandered out onto the streets of NYC with decked out bouquets of flowers in order to pay homage to the woman that made their entire lives possible: mom.  There's nothing more a mom likes than a good brunch except for maybe a chacki or her stories and thankfully there was a flea market right next door.  I decided to take my mother to the swanky spot Dovetail located on the lip of The Museum of Natural History. The white tablecloths and long stemmed lilly's blended together to foster the perfect one part elegance, two parts schmancy pants.

 Dovetail

103 West 77th Street

New York, NY

10024
(212) 362-3800
dovetailnyc.com

Dovetail created a specified pre-fix Mother's Day Brunch that ran $68 per person but worth the end result.  It began with a box of donuts that had been especially prepared in a to go box for the day.  It served a light, fluffy, unexpected treat.  I opted to close the box and suggest my mother take it home to enjoy later so we could take full advantage of the three course explosion of flavor that was to follow.

Freshly made donuts that only a mother could love.

After the mimosas were ordered our plates of canapés arrived.  A trio of truffled arancini, cured salmon tea sandwich, and a yogurt parfait were the perfect spoonful of flavor.  The yogurt parfait was a delicious compliment of honey, and yogurt.  The salmon tea sandwich had a fantastic smokey taste which made me wish that there was a larger version I could have had as my entree.

Trio of canapés 

The main dish that we chose was a lobster omelette.  I have to say that I wasn't necessarily pleased with this choice and wish I had gone with the dry aged hamburger with white cheddar and garlic steak fries. The omelette was light and fluffy but I could barely taste the lobster which came out in chunks.  The cypriot potatoes or shall I say in a more pedestrian way (home fries) were delectable and actually the highlight of the meal.

Lobster omelette

The fennel incorporated in the dish was refreshing however, overall it was on the lower end of my to eat omelette lists.  My top choice would be a dive diner that I happened upon in Salem, Massachusetts that was pure magic, no pun intended.

The final act was three desserts which included a coconut-almond sponge cake, lemon cream profiterpies, and chocolate-cherry whoopie pie.  I think it can all be summed up with my mothers explanation of "these are like the Top Chef portions".  The coconut-almond sponge cake stuck out most but none of the tastes were quite satisfying enough to leave their culinary mark.

Baby Dessert

Overall, Dovetail is a classy ambiance that is not a must eat.  For an elegant evening out or an afternoon  it fits the bill perfectly.  

Status Kuo in Mar Vista

Venice is going through swift gentrification. It sucks. I have nothing against big business, but when you're raising rents so high it kicks out long running family owned businesses, that's just not ok. Some of the small businesses I love (like La Fiesta Brava on Rose Ave) are being forced out and are being replaced with the same types of restaurants by the same types of owners. We're losing variety. 

My boyfriend and I have been exploring other parts of the Westside, in case we need to escape. I hopped on the Cover app and found a spot called Status Kuo. If you haven't checked out the Cover app yet, get on it. Girls on Food readers get $10 off their first purchase, follow the instructions here: http://share.covr.me/#girlsonfood. I have discovered so many spots in LA on it and I can't wait to use it in NYC, San Francisco and Salt Lake City.

Status Kuo is located in Mar Vista, which is an up and coming neighborhood in LA. For years, Mar Vista has been thought of as a suburb and less of a hot spot with business potential, but that's changing. The intersection of Venice Blvd and Grandview Ave is where the magic is happening. I'm okay with this small make-over because it doesn't kick out small business, it attracts more of it. The AMF Mar Vista Lanes have turned into Bowlero Mar Vista, revamping the outdated 80's style into a lively 10's bowling alley. This intersection also features a great used bookstore, a longtime running costume shop, hip coffeeshops and even a locally owned soap shop. Venice Blvd and Grandview Ave also happens to be home to my favorite farmer's market, see review here.  

 Status Kuo 

3809 Grand View Blvd

Los Angeles, CA 90066

(310) 574-7610

eatstatuskuo.com

Status Kuo has a what I consider to a be a classically appealing esthetic. It feels clean with it's white walls, light wooden tables and benches. I adore the farm animal art, it brings a Portland feel to it. I love restaurants with an open kitchen, as it keeps the staff on their toes. I also get a kick out of hearing the random kitchen noises, it makes me feel like I'm a part of the team. 

Our server promptly told us about the specials and got our drinks going. I do wish there was more variety in the beverage options, since they don't have a beer and wine list, but that could change. It's still a relatively new spot. I checked into the Cover app, which was great because I could come and go as I pleased. No waiting around for the bill. 

Pictured: Taiwanese Sunday Gravy

The Brunch menu is an eclectic mix of American dishes with flair from other countries. I asked the server what the most popular pasta dish was and she suggested the Taiwanese Sunday Gravy. The house-made pasta swims in a curious broth with braised pork, mushrooms, pickled mustard greens and a chili sauce. The broth tastes like it was soy sauce with shallots and possibly clove or cinnamon.  I'm honestly not 100% sure what herbs/spices were used for the broth but it was so good I had to order a side of toast to soak it up. The toast came out with a yuzu butter that added an unexpected citrus twist to the flavoring.  This is easily one of the best pasta dishes on the Westside. 

  

Pictured: Rotisserie Pork with Grits

When we were first seated, my boyfriend couldn't help but gawk at this dish the table next to us got. He told the server "I'll have what she's having". It was the Rotisserie Pork with Grits. The cheesy grits are topped with braised kale, crispy skinned porchetta and a sunny side up egg. The porchetta was a lot leaner than most of what I've had in the past, which is great, cause I don't do well with overly fatty swine.  Nothing survived from my boyfriend's chow session. It was so good I only got one bite in before he devoured the rest of it. 

If you're in Mar Vista and you want a "stick to your ribs" type meal, this is the place to be. I will be back here for sure to try the other items and I will post more soon. Don't forget to download the Cover app to get $10 off your first meal from Girls on Food.  

LOW-CAL CHOCOLATE DELIGHTS - Swim Suit Season approved!

Hey, everyone, I'm  Bonnie, the new Girl in town.  I'm here to encourage & teach you how to make food FROM SCRATCH!  "Why bother?" you ask. Because you'll save a ton of money AND eat healthier.  That's why.

So Mother's Day is fast approaching (Note to my kids: it's THIS Sunday!). We moms love homemade gifts and we love chocolate. Do you see where I'm going?

I have a yummy chocolate cookie recipe that's low-cal and easy.

Okay - deep breath.  You can do this!

LOW-CAL CHOCOLATE DELIGHTS – I made 43 cookies

• 2 egg whites
• 2/3 cup granulated sugar
• 1/3 tsp vanilla
• 4 oz unsweetened chocolate, melted and cooled

Beat egg whites just until they become stiff (when the peak that forms when you lift up the spatula doesn’t collapse). With beaters going, add in sugar a tablespoon at a time. Whites will become glossy.

Scrap the batter clinging to the beaters into the bowl. Pour in the chocolate and vanilla, and gently fold everything together using a large spoon. It’s okay if it’s a little streaky – they look pretty that way.

Preheat oven to 350º Fahrenheit.

Spoon batter onto greased or nonstick cookie sheets. Bake for 15 minutes.

Remove from oven and let cookies set 2 minutes on hot sheet before transferring them to a wire rack. Store in airtight container.

Patties and Pies: 3 Square Cafe + Bakery's Summer Pop-Up

The term "pop-up" doesn't just apply to fashion. Restaurants in cities all over the world, especially in the past couple of years, have been developing their own pop-ups. Pop-ups are tough on customers because unlike a restaurant that has central locations, we can't always get that food again. As a customer, we have to savor that food while we can. Food trucks are probably the most popular form of a pop-up I can think of, but I'm starting to see more in actual restaurants.

I finally got around to walking the Abbot Kinney First Friday in Venice, CA last week. Abbot Kinney Blvd. was deemed "the coolest block in America" by GQ magazine in 2012 and I can see why. The mile long street has a very hip, boho-chic vibe to it. Even the buildings with expensive retailers look distressed and as if they've been there since the 60's. I like this look though. It's fun. 

There was an overwhelming amount of food trucks on Abbot Kinney. I suppose I could've stopped at one, but I didn't want to wait in a long line only to end up eating my food on the sidewalk. I found 3 Square Cafe + Bakery and found to be aesthetically inviting right off the bat.

3 Square Cafe + Bakery 

1121 Abbot Kinney Blvd. 

Venice, CA 90291

rockenwagner.com

I am coining their patio "the coolest people watching spot in America", cause it has a great view of the block. 

3 Square is known for their German and Californian blended Breakfast and Lunch on the weekdays and Brunch on the weekends. During the Summer they have a dinner pop-up open Wednesday - Saturday nights 4 PM - 10 PM called Patties and Pies. As you can gather from the name, it's all about burgers and dessert pies. It all sounded amazing and after a long walk, I was ready to kick back and chow down.

3 Square is owned by Chef/Restaurateur Hans Rockenwagner who wrote the popular cookbooks Rockenwagner and Das Cookbook: German Cooking...California Style. Hans is well known in the LA food scene for providing pretzels and other baked good to retailers like Gelson's and Whole Foods. He's also credited with inventing the Rockenwagner Pretzel Burger, which has been imitated by many other restaurants. I was stoked to come in on a night he was there, cause he was able to provide me with a look at their updated Patties and Pies menu starting this week (5/3/15). Foodies, it's  sehr gut.

Pictured: Avocado Fries

The avocado fries are a staple here. It's literally a sliced avocado, battered and deep fried with a side of fire roasted salsa. I was amazed by this dish, because even though it's deep fried, it has an unexpected freshness to it. I expect to see county fairs imitating this dish soon. 

Pictured: Avocado Crostini

Yes Foodies, I was on an avocado kick that day. The avocado crostini is another longtime dish here. The toast is fresh baked, then grilled, topped with mashed avocado and watermelon radish. Simple, yet delectable. 

Pictured: Grilled asparagus with leeks and romesco sauce

This is an interesting item to have on the menu, cause it's inspired by Spanish tapas. The fresh asparagus is grilled and topped with leeks. The leeks are prepared in a similar style to Calcotada, the leeks are roasted, then topped with a romesco sauce. The romesco sauce at 3 Square is made with ground almonds, which adds a soft nuttiness to it. It still has that expected garlic and chilli kick to it. 

Pictured: The Swiss Burger

Oh boy. Here we go. It's a doozy to eat, but it's so worth it. It's a ground veal patty, topped with fried onion rings, bacon, hash browns, swiss cheese, lettuce, tomato, then smothered with a parsley aioli and that is all sandwiched in a biscuit bun. It's bonkers. It's also one of the best burgers I've ever had and now I'm wishing more places had veal patties. This burger separates 3 Square from all the other burgers on the Westside. 

Pictured: Wild Blueberry Pie

It wouldn't be Patties and Pies without a delicious pie to finish it off. The blueberry pie a la mode paired with a hot cup of their Stumptown Coffee brought out the Dale Cooper in me. The crust is flakey and buttery. The filling was packed with actual berries that maintained their flavor. 

I can't turn down a Twin Peaks reference. 

Foodies, you have to stop into Patties and Pies this Summer before the pop-up goes away! Check out rockenwagner.com for more information. 

Girls on Food Chicken Adobo Tacos

Last weekend I had a Filipino potluck for the Mayweather/Paquiao fight. I was a little nervous about this theme, since I usually cook classic American dishes. I just wanted to make food as good as my Lola made when I was a kid. Dishes served included pork lumpia, ube rolls, lechon kawali (fried pork belly), turon and pancit. I also made Shoyu eggs as a topping for the pancit but had so many leftover I decided to make that an appetizer (recipe coming soon). The biggest hit was the Chicken Adobo Tacos. They came out perfectly moist, tangy and with a spicy kick that wasn't overwhelming. I'm considering this to be my signature dish from now on but you guys can try it at home too.

Girls on Food Chicken Adobo Tacos
Serves approx. 12- 15

Ingredients:

2  chicken legs (with bone)
4 chicken thighs (with bone)
4 chicken breasts (I used skinless/boneless but you can use with skin and bone)
3 tbsp. coconut oil
1 large white onion
1 whole garlic bulb
2 medium red bell peppers
1/2 cup of water
1 1/2 cup of Marca Pina soy sauce
1 1/2 cup Tropics Spiced vinegar (strained)
1/2 cup apple cider vinegar
1 6 oz. can of tomato paste
6 - 8 bay leaves

4.5 inch corn tortillas

Topping options: 

Cojita cheese
Chopped onion
Chopped tomato
Cilantro
Black olives
Lettuce
Sliced Avocado
Sliced lime

Preparation:

The best way to cook this is with a 6 qt. Crock-Pot. Start by slicing white onions, bell peppers and mincing the garlic. Brown them with the chicken in a large stovetop pan with the coconut oil. After they are brown, place all items in the Crock-Pot. There will be a lot of flavor left on the pan, so add  1/2 cup of water to it and let it boil to create a bouillon broth. Add broth to Crock-Pot, then add soy sauce, vinegars, tomato paste and bay leaves. Let that cook for 3 hours.

After that cooks, remove the chicken and veggies from the pot with a slotted spoon. Place them in a large bowl. I shredded the chicken piece by piece with tongs into a glass baking pan.

Note: Remove bay leaves before shredding.

Make sure bones and knee joint is disposed. I like to leave the cooked skin in there for flavor. Then take out the veggies (dispose of the bay leaves) and add those to the shredded chicken mix. There is a lot of leftover juice in the Crock-Pot, so add it to taste.

Some guests didn't need their corn tortillas heated, but it's good to have a pan on the stove ready to go if they want it. Let the guests top their tacos and enjoy! I know it's tough to find but if you really want to impress your guests, find bottled San Miguel beer.  

What a Miracle!: Yuko Kitchen and Milk Jar Cookies

I found a burrito that isn't exhausting to eat and doesn't make you feel like a blimp after. I never thought it was possible. My foodie adventures in Miracle Mile are below. 

Yuko Kitchen 

5484 Wilshire Blvd
Los Angeles, CA 90036

(323) 933-4020

http://www.yukokitchen.com

DTLA location coming soon

I loved YK's bright colors and lush greenery around the patio and outside. Bonus points for having heaters ready to go. It's so cute but it's a popular spot at lunch, so be prepared for it to get a little tight. 

In addition to Japanese inspired food, they also have boba beverages and frozen lemonades. I got the apple mint lemonade and it was so refreshing. It didn't have a syrupy taste at all, just crisp and lightly sweet. 

We started with their Spicy Salmon Nachos, which was perfectly portioned for 2 people to split as an appetizer. This was such a fun Japanese take on a Mexican dish with fried wontons instead of tortilla chips, fresh avocado, cherry tomatoes, cream cheese, daikon radish and what I believe was a hoison sauce to dip it in. 

Behold. This is the Bowl Lito. I couldn't seem to get a beauty shot, so this messy one will have to do. It's the same concept of a Mexican burrito, but it's wrapped with nori, packed with sushi rice, cucumbers, avocado, seaweed and lettuce. I chose to add spicy beef to it. It was so meaty and buttery but it has a refreshing taste to it, which I know sounds weird. It's a little tough to hold together but it's worth the mess. This is a must try if you're in the Miracle Mile area. 

Milk Jar Cookies

5466 Wilshire Blvd

Los Angeles, CA 90036

(323) 634-9800

milkjarcookies.com

I'm a sucker for shabby chic and girlie stuff so Milk Jar Cookies' interior won my heart right off the bat. I wasn't able to sample all the cookies but I did get the seasonal cookie, which was Salted Butterscotch. It tasted "fresh out of Mom's oven" it was chewy without being doughy and the salt on top is such a modern twist on a classic cookie. I cannot wait to come back and be a cookie monster.  

Gottcha Cover-ed: Cliff's Edge in Silver Lake

It's been a long time since I've posted here and... I'm sorry. Life gets in the way and I'm finally allowing myself to get back into full blown foodie mode. 

I wanted to tell you all about this great event I went to that continues tomorrow, Sunday, 4/26/15, 11 AM - 3 PM. It's through an iPhone app called Cover, which you can download in the app store. 

At this event, if you download and pay for your bill with Cover, you get free Bottomless Mimosas, with a purchase of an entree (promocode is bestbrunchever). You can read more about Cover here: http://paywithcover.com. I'm really pumped on this app because they have events with great deals. It's kind of like Pay Pal but for food and with cool promos. 

I love that after you're set up, you can just leave. There's no waiting around for the bill, no worrying about splitting equally and no fumbling for cash. Great, cause I was in a rush to see a friend's at UCB and I made it just in time. 

Cliff's Edge 

• 3626 W Sunset Blvd
  Los Angeles, CA 90026
• cliffsedgecafe.com
• (323) 666-6116

My girlfriend Jacqueline and I went this morning. We were so impressed with the food and atmosphere. We sat on the patio and the outdoor dining has a chic, somewhat safari feel that we loved. The interior dining has a camper/lodge feel to it, but in a hip way. After we checked into Cover, we were promptly served mimosas and they kept coming without us having to ask. 

We started off with the Buttermilk Biscuits. Perfect for two to spilt. Loved the flakiness to it. The butter was also perfectly sweetened. 

My entree was the Pork Belly Hash. The pork belly was simmered in a mildly spicy broth with brussel sprouts and potatoes. It was topped with feta cheese and a fried egg, garnished with cilantro and dill. Perfectly portioned and the fresh herbs are chunky enough to add unexpected pop of flavor. Plenty of broth to dip left over biscuit into, which I savored. 

Jacqueline ordered the Smoked Salmon dish. You can't tell from the picture, but it came with a potato pancake. It was wrapped in there. This was a unique dish, it was almost like a Lox Benedict.  

Cliff's Edge is a great location for those seeking more than a typical Silver Lake greasy spoon for Brunch. I look forward to trying them for Dinner as well. Just remember to come in tomorrow for Bottomless Mimosa Brunch via Cover, 4/26/15. 11 AM - 3 PM.