…has dangerously spicy but tasty food.

You might have surmised by now that while not a complete wuss, spicy food and I aren’t the best of friends. At Delhi Cafe, the food is super spicy. It’s delicious, yes, but it’s also best to be warned that asking for “medium” heat is no guarantee against some serious mouth burning. We tried to stave off the burn by ordering drinks: a mango lassi for my pal, and a mango milkshake for me. Delhi Cafe was recently India Palace, but under new ownership and with a new name, they offer supremely spicy but tasty food at reasonable prices.

Chili Chicken

Chili Chicken

My foodie pal and I ordered this appetizer because it was recommended by our server. It was flavorful, a combination of sweetness from sauteed onions and searing heat from the chiles they use. The chunks of white meat chicken have a bit of crispy coating, which helps the thick, spicy seasonings really stick. It’s not saucy by any means; rather, the “sauce” element was more like a paste that clung in bits to the food. It prevented the taste from overwhelming the gentle chicken flavor and crisp greenness of the bell peppers.

Sheekh Kabob

Our one non-spicy dish was the sheekh kabob, much like a lula kebab in that it was made of ground meat with spices. In this version, the meat was

Sheekh Kabob

redolent of cumin, coriander, parsley, and onion. A welcome break from the spicy dishes, it was juicy and tender. Since beef isn’t eaten in Indian cuisine, we figured the ground meat was lamb, since that’s what it tasted like.

Vegetable Southern Curry

The menu lists this dish as making use of traditional spices from Southern India, tempered with coconut milk and fresh curry leaves. We ordered the vegetarian version, which included cauliflower, broccoli, carrots, and onions. The sauce was velvety smooth, with a slight sweetness from the coconut milk. It was still incredibly spicy, despite the fact that we asked for medium heat. I can’t imagine how much spicier the hot version might be: over the course of this meal, we each drank at least three glasses of water and polished off our respective

Vegetable Curry

creamy mango drinks!

Garlic Naan

The curry comes with your choice of naan or rice, and we opted for the garlic naan. It’s delicately spiced, with minced garlic and parsley studding the flatbread for bursts of flavor. Baked in a tandoori oven, with crisp edges, the bread isn’t chewy but instead is pillowy soft. It’s the perfect vehicle for sopping up spicy curry sauce. Tasty!

Delhi Cafe
7231 Topanga Canyon Blvd, Canoga Park, CA 91303
(818) 348-4454

Garlic Naan

My roommate Natasha and I have random moments of healthiness, and one night, we found ourselves with an abundance of veggies and a can of crab meat. Sticking to the plan of vegetable soup, it was time to throw together some crabcakes to round out the meal with protein.

Vegetable Soup

Veggie Soup a la Natasha

This comfort food staple for health-conscious eaters is super easy to make, and it serves a lot of people – or leaves you with a lot of leftovers for later meals.

Serves 6

1 box of low-sodium chicken stock

1 can of stewed tomatoes
4 medium carrots, sliced into coins
1 bunch of celery, in small chunks
4 russet potatoes (or 8 red potatoes), peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, in medium chunks

1. Heat chicken stock in a large stock pot. Add sweet potato. Bring to a simmer.
2. Cut up stewed tomatoes so they’re bite-sized pieces. Add to soup with carrots and potatoes. Cover and bring to a boil.
3. Add celery and onion. Let simmer until sweet potatoes are fork-tender.

Crabcakes

I didn’t measure things when I made these, but below are the approximate amounts. They’re incredibly simple and take very little time to prep.

Crabcakes

Makes 6 crabcakes

1 can of crabmeat (I prefer Trader Joe’s), drained and picked through for shells
1 large egg
1/2 cup minced onion
1 large shallot, minced
1/2 tsp. hot sauce
1 tbsp. dried parsley or fresh chopped parsley
2 tsp. Italian seasoning
1/2 cup breadcrumbs (I used crushed crackers in the photo)
salt and pepper to taste

1. Preheat oven to 400°F and lightly grease a cookie sheet with cooking spray.
2. In a large bowl, mix together egg, onion, shallot, hot sauce, parsley, Italian seasoning, and salt and pepper. Stir in just 2 tbsp. breadcrumbs.
3. Fold in crabmeat, combining gently so as not to mush up or break the crabmeat too much.
4. Form into patties about 2 1/2 inches in diameter, and 1/2 inch thick. Coat in remaining breadcrumbs and let rest for a few minutes while you clean up.
5. Bake on prepared cookie sheet for 7-10 minutes, or until crabcakes start to look brown. Serve with remoulade or aioli.

Because I neglected to use cooking spray and added a little too much of the breadcrumbs, and I used inferior crabmeat NOT from Tader Joe’s, my crabcakes weren’t as delicious as I wanted them to be, but the above recipe reflects the changes needed to make sure you find more success than I did that night.

Happy eating!

Sorry about that. It’s been a busy week, what with prepping for Thanksgiving and taking care of a multitude of projects (both paid and unpaid). So the posting thing…not so much lately. My bad.

I went to Slaw Dogs again with my roommates and we pigged out!

And then I went with one of my roommates to the Granada Hills Food Truck event again, where we sampled food from three different trucks.

And there’s some other food I’ve eaten and posted on my

Facebook

which you should follow because every now and then I get funny.

Until next week…

Happy eating!

…has my favorite veggie burgers!

Go east on Pico in Santa Monica toward LA and find yourself at Upper West, a sleek yet earthy bar/restaurant with a wide assortment of specialty cocktails, a respectable wine list, and unique drafts. I met up with an old college pal and his friends for dinner at Upper West recently, and while only two of us ate, everyone left happy.

Cava

Dibon Brut Rosé Cava

While the guys had draft beers (the Ommegan Hennepin and Paulander Pilsner seemed popular) and cocktails (I think it was a whiskey rocks), I indulged in the cava. This rosé had a crisp, dry palate with a yeasty, spiced apple nose and clean finish. Cava is a Spanish sparkling wine, and the Dibon Brut was a delicious example of it. Fabulous!

My friend had The Burger, capitalized because it was finger-licking good. The sweet yet slightly tart balsamic-walla walla onion marmalade created a comforting blend of flavors with their dry-aged beef blend, perked up by peppery arugula and a piquant pasilla goat cheese spread. The toasted brioche bun was buttery and light, a nice platform for the burger. Housemade potato chips rounded out the meal.

Veggie Burger

But the real star of the night was the veggie burger. A special in-house blend of secret veggie ingredients that resulted in a soft, flavorful patty was sandwiched between pineapple relish, avocado, and piquillo peppers. A toasted brioche bun spread with a savory tomato aioli completed the burger. What makes Upper West’s veggie burger stand out is the patty. It’s soft, really soft, and quite juicy. The mouthfeel is akin to steak tartare, which makes this omnivore happy. It’s also filling, leaving me completely satisfied and too full to finish my fries (which were crunchy and well-seasoned, so the rest of my party was pleased to help me with that).

Veggie Burger

Upper West is the kind of place you go to with friends for a loud yet civilized good time. I’ll have to get around to trying their desserts (do you expect me to say no to chocolate cake donuts with bittersweet-rum ganache?) with friends who aren’t as alcohol-focused as these guys…

Upper West
3323 Pico Blvd., Santa Monica, CA 90404
(310) 586-1111

Along Chatsworth, between Zelzah and White Oak, deep in the San Fernando Valley, food trucks gather every Wednesday and Friday night to create a double row of food truck goodness. Aromas of fried dough, sausages, Indian curry, Filipino pork, soul food, grilled cheese, and too many others to mention assault the nose and whet the appetite.

My roommates and I have gone to a few of these gatherings, always trying different trucks and types of food. Reduced to two of us recently, we gathered some other friends and hit the street.

Chicken Pesto Crepe

Crepe’n Around

My roommate and I decided to start by splitting a crepe from Crepe’n Around, a food truck known for its distinctive red-striped truck and formally trained chef. We shared the chicken pesto crepe, stuffed with seared chicken breast, mixed greens dressed lightly in a Caesar-style dressing, red onions, and melted provolone. The pesto mayo was thick but not heavy, permeating each bite with an herbaceous flavor that tied the whole dish together. The crepe itself was pliant without being rubbery and cooked perfectly.

Let’s Roll It

I wandered off after strolling the each side of the street, searching for something else that sparked my interest. The Let’s Roll It truck had a huge menu with really appealing photos, which I’m almost always a sucker for. I tried the Combo #1, a bulgogi roll (sushi-style roll stuffed with Korean marinated beef, avocado, and cucumber) and a Cassie taco (choice of either bulgogi or barbacoa). On the advice of the super nice girl taking my order, I tried the Cassie taco with the bulgogi meat—a good choice because the taco was really spicy and I needed the sweetness of the meat to cool off my palate. The Cassie taco is comprised of the aforementioned meat topped with fresh veggies and heavily dressed with their signature Scoville sauce, a crazy hot homage to Wilbur Scoville, creator of the spice-measuring scale known to food freaks all over the world. And, wow, old Wilbur would’ve been proud! My tongue was on fire, so much so that I made my roommate eat half of the taco just so that it wouldn’t go to waste, because I certainly couldn’t have finished it. The lobster rolls and lobster pockets seem to be popular, though, so maybe a Combo #4 (even the spiciest dynamite sauce is nothing compared to the Scoville sauce) sometime will be my next order.

Combo #1

Churro Cart

We ended up at a little trailer-like cart with a loooooooooooooooooongline, towed behind a small pickup truck, manned by a kindly but quiet couple, and featuring the simplest menu of the night: $4 for 5 churros, $7 for 10. The man at the cart fried churros constantly, cutting the dough into bubbling, popping oil and then delicately cooking and seasoning the churros in a sugar-cinnamon mixture. It took a while for us to get our churros, but when we did, they were almost too hot to eat. Crunchy on the outside, incredibly light and airy inside, these churros were everything I love about fried dough and nothing that I hate. Most funnel cakes, doughnuts, and amusement park churros tend to leave a greasy feel around my lips and on my tongue, but these almost dissolved into pillowy sweetness without any kind of residue. I don’t know the name of the cart, but they have my business every time from now on!

Churros

We’ll be back soon for a recharge of gourmet food I’m not cooking, sometime between Thanksgiving and Christmas. And when we do…well, just look out for the group with people who keep stopping to eat even when they’re full, and that’ll be us. Watch out, Granada Hills!

Crepe’n Around
Let’s Roll It
Granada Hills Food Trucks

Asian buffets tend to get a bad rap these days, with enormous steam tables and old food and unreasonably high prices, but the buffet at Bamboo Bistro is the opposite in every way. For just $10 each, my foodie pal and I had an assortment of fresh Filipino dishes to choose from that rotated regularly throughout our meal one weekend afternoon.

Tocino and Fried Rice

Tocino and Longanisa

We arrived at 1:30 and were pleased to find some typical Filipino breakfast foods still on offer, not surprising because we Filipinos tend to eat late and somewhat lengthy meals. The longanisa (cured sausage) was nicely charred on the outside, with a peppery flavor that was a giant step up from the New Manila Express debacle. The tocino, sliced strips of pork marinated in anise wine, annatto, salt, and sugar, had a sticky exterior that was tasty but could’ve been crisper to be more similar to the tocino made by Foodie Mom when I was growing up. It all went well with the garlic and pork fried rice, though, starting the meal off on a comforting note.

Lechon Kawali

Lechon Kawali

Lechon kawali is deep-fried pieces of roasted pork belly, served with a garlic liver sauce. At Bamboo Bistro, the pork is juicy on the inside, crunchy on the outside. It tasted like it had been marinated in pepper, lemon juice, soy sauce, and garlic (a traditional Filipino marinade combination), imparting a homestyle feel. Most of the fat had been rendered out in the frying and kept the meat from feeling too greasy.

Pork Adobo

The large chunks of pork shoulder braised in soy sauce, coconut vinegar, garlic, onions, pepper, and bay leaf that comprised this offering had a succulent taste, though a bit more vinegar and garlic would’ve brought it more toward the adobo that I’m used to

Pork Adobo

having. Like most savory Filipino foods, there are innumerable variations on any given adobo—Foodie Mom puts pan-fried potato cubes in hers, for example—so Bamboo Bistro’s pork adobo was a tasty spin on an old favorite. It’s comparable to that of Nanay Gloria’s in terms of flavor, though I’m a bigger fan of the pork here vs. the chicken there.

Champorrado

This thick, warm chocolate rice pudding is typically eaten during breakfast, but I prefer to have it as dessert. The rich texture is achieved by long cooking of glutinous short-grain rice and the addition of condensed milk. Cocoa powder, a pinch of salt, and a bit of sugar created a warm, deep flavor. Sweet without being cloying, Bamboo Bistro’s version was hearty but altogether delicious. I’d come back for this and the lechon kawali on a weekly basis if I had the time!

Banana-Cue

Typically, the deep-fried bananas in banana-cue are skewered so they are easy to eat while walking and probably the reason for the barbeque-esque name. At Bamboo Bistro, though, the small cooking bananas (the semi-ripe saba variety) are left skewer-free, making them buffet-friendly. They seemed to have been coated in a sugar and cornstarch combination before frying, then coated in a type of brown sugar-based glaze. While the exterior was softened by the sweet glaze, the interior was toothsome, like a slightly overripe deep fried plantain. The almost meaty texture of the bananas, with a hint of fruity tartness, balanced out the gooey outside of the bananas and left me wanting more.

As we left, we noted that the dishes at the comparatively small buffet setup had been changed yet again to include a ground beef and veggie mixture called giniling guisado, the chow mein-like pancit canton, and pinakbet (long-cooked vegetables in a fish-derived flavoring). My foodie pal enjoyed his kare kare, a peanut-based stew with vegetables and oxtail, something I’m less inclined to try because even the fanciest Filipino restaurants from my trips have failed to convince me that I enjoy that flavor combination.

Since Bamboo Bistro is so close to my house—just a few miles—I’ll likely be back there soon for more of their champorrado, lechon kawali, and maybe even new dishes that I’ve never had. Finally, a Filipino restaurant that I’m comfortable dining in!

Bamboo Bistro
8516 Van Nuys Boulevard, Panorama City, CA 91402
(818) 920-5000

Champorrado

Banana-Cue

Happy hour isn’t always the deal you expect, but it certainly lived up to its name at the Westin in Mammoth. Well drinks are half off, and they have deals on select dishes that are sure to appeal, no matter how picky you are.

Vodka Cranberry

Vodka Cranberry Cocktail

It had been a long day when we rolled up to the Westin, and I needed a cocktail that was refreshing yet calming. A vodka cranberry was perfect! Because it was happy hour, the pour was a tad light, which suited me just fine because no-name vodka tends to be a bit more fume-tastic than I usually like. The cranberry juice made it smooth and easily drinkable, and for a discounted happy hour price, I was happy.

Sliders

Kobe-style beef sliders, with caramelized onions, served in a stylized oval skillet…my heart sings. Seriously, you all, these were far better than I expected. I admit, I’m kind of a brat when it comes to burgers (The Counter, Umami, 8oz., Prohibition, and countless other city joints have spoiled me), but these sliders were quite tasty. Just juicy enough, not greasy, and full of flavor, the tender little patties were full of flavor. The buns were a little much and could’ve been thinner, though. And I would’ve loved a small handful of fries to provide a flavor contrast to the sweet, tangy, meaty sliders. For happy hour bar food, though, I can’t really complain.

Full disclosure here:  I work with a bar in Mammoth Lakes and tend to go up there a lot for business. And while we have a happy hour, we don’t have a full kitchen or hard liquor, so when

Kobe-Style Sliders

I need something stronger than our beer and wine selection (and I have a hankering for the best sliders north of Hollywood), I’ll be at the Westin.

Westin Monarche Mammoth
Whitebark Restaurant
50 Hillside Dr., Mammoth Lakes, CA 93546
(760) 934-0460

Studio City is just enough in the Valley that parking is easy and traffic is fairly peaceful, but close enough to Hollywood that trendy restaurants want to open outposts there. Take A Bao has opened a Studio City branch, a standalone spot as opposed to the Century City mall original, with ample seating both inside and on the patio, as well as free valet parking in case the numerous street spaces are full or you’re out of quarters.

I found out about this sleekly modern restaurant from an Urban Daddy email, and I immediately rounded up my favorite LA nerds for an exploratory session. The writer, the foodie, and the YouTube star met me yesterday afternoon at Take A Bao, eager to try their namesake dishes, as well as indulge in their larger offerings.

Popcorn Tofu

Popcorn Tofu

On the advice of various Yelpers, we had an order of popcorn tofu. Inch cubes of tofu, tempura battered and deep fried, served with cilantro cashew chutney, were warm and satisfying. My writer pal diplomatically noted that they were “definitely tofu,” while my foodie pal and the YouTube star dug in more enthusiastically. I enjoyed the bright green flavor of the chutney, which felt more like a really thick puree and cleansed my palate between my bao and my main course.

Crispy Panko Crusted Fish Bao

The Alaskan cod hand-breaded in panko breadcrumbs, sandwiched in a whole wheat steamed bao bun (a seemingly healthier version of those little white buns served with Peking duck), and garnished with buttery Bibb lettuce, was quite satisfying. The fish itself was just big enough for the bun, but easy to eat because of the tender, flaky texture. The yuzu tartar sauce added a spike of citrusy tartness that kept this small sandwich from feeling heavy. I’ll be back for more of that, but I’m also definitely going to try the other baos, which my friends seemed to really enjoy.

Panko Cod Bao

Tofu and Chinese Eggplant Rice Bowl

I ordered the brown rice instead of white for this dish, a means of balancing out the fact that each of my courses had a fried element. The tofu here is marinated in kimchi before getting the popcorn tofu treatment and being piled high on steaming hot rice and a sweet/salty/spicy sauce. The wilted water spinach and sauteed Chinese eggplant went nicely together, the eggplant lending a meaty feel to my vegetarian lunch. I might have gone with half as many finger chiles in the sauce, but that because I’m a little sensitive when it comes to spice. No matter, I just pulled them out and enjoyed the hearty warmth of this healthy yet cold weather-appropriate lunch.

The YouTube star had three baos, and ordered another one to take home. Given that he pretty much inhaled them, I’d say they were tasty. My foodie pal, the one I drag along for most of my adventures, had the chicken udon after a steak bao, and he seemed quite satisfied with his choices. The writer pal appeared to enjoy his pulled pork bao, though he didn’t finish his chicken basil stir-fry, so I’m guessing the udon noodles in that dish really filled him up.

While the price point at Take A Bao is a bit higher than one might expect for a lunch spot where you order at the counter and take a number, the quality of ingredients is quite high and their pan-Asian/fusion approach is creative. All in all, I’d say Take A Bao deserves a standing ovation. After all, they got me to eschew my usual carnivorous ways and eat healthy for lunch!

Take A Bao
11838 Ventura Blvd, Studio City CA 91604
(818) 691-7223

Upstairs from Morels at The Grove in Hollywood is a quiet little steakhouse with a grand view of the tourists and shops populating that visitor-friendly nook of Los Angeles. My parents and I were in the area one night, and we wanted old school food in a convenient location. Perfect!

The upstairs steakhouse has a menu a bit different from the bistro below, with more emphasis on steaks and heartier dishes like cheese fondue and a lamb rack. It’s also quieter, with a shorter wait because it’s lesser known than the downstairs spot, and has a higher price point. But for tasty food (akin to its sister restaurant, Morels Steakhouse at the Palazzo in Vegas) at a location with easy parking, the steakhouse is a reliable, tasty choice.

Lobster and Crab Souffle

Lobster and Crab Souffle

When we saw this on the menu, Foodie Mom and I decided that we had to order it. After a short 20 minute wait—buffered nicely by warm bread—the souffle arrived in steaming, aromatic glory. The savory crust was broken delicately, and lobster cream sauce poured in. It was rich, sweet, light, and airy, with just a touch of brininess to offset the creaminess of the sauce. Utterly delicious, and the real star of the meal.

Steak Béarnaise

I ordered the steak frites with béarnaise sauce, cooked medium. The sirloin had a good char on it, created by a light sprinkle of sea salt and fresh cracked pepper before searing on a hot grill. The sauce was a bit on the heavy side, though it had great flavor and a well emulsified texture. The fries had a crisp exterior and a fluffy interior, making them a crunchy contrast to the tender, juicy steak.

Cabernet Franc

Foodie Dad and I split a bottle of the Cabernet Franc from Chinon, with a slightly sweet rosy bouquet and some fruity berries on the palate, though there were undertones of leafy greens. The finish was smooth, with only the

Steak Béarnaise

mildest tannins and a slightly warm finish. It was just acidic enough to cut through the creamy souffle and béarnaise sauce, without overpowering the steak or leaving a lingering feeling on the tongue.

It’s pretty rare that we’re casting about Hollywood without a place to eat, but the next time we are, we might just end up back at Morels Steakhouse for another lobster souffle—and maybe even a chocolate souffle for dessert!

Morels Steakhouse
189 The Grove Dr., Los Angeles, CA 90036
(323) 965-9595 

There’s nothing better than comfort food when the weather turns chilly, and if you’re in Woodland Hills looking for a quick hit of goodness, Slaw Dogs is the place to be. With an expansive menu, my foodie pal and I were momentarily flummoxed when faced with the options:  sweet potato fries topped with kimchi and a fried egg, grilled dog sandwiched with potato salad and onion rings, hot dog Caesar salad…? From behind the counter came some great suggestions, and we realized that this second outpost of the Food Network-featured Slaw Dogs is going to be one of our favorites.

Special Dog

Special!

Going on the advice of the owner(?), we ordered the truffle fries, Reuben dog, and that day’s special, a hot dog topped with bacon, cole slaw, pickles, onions, and special dressing. The special, the name of which I can’t remember, was really delicious. It was meant to come with a spicy polish dog, but due to my fear of uncontrolled spice, we opted for a regular all-beef hot dog. The coleslaw was a sweet, creamy balance to the savory and salty sausage, and the pickles and onions tied it together nicely.

Reuben Dog

Served sandwich-style between toasted rye bread, the Reuben dog tasted like all the best parts of a Reuben sandwich fortified with a hot dog. The sauteed cabbage was slightly pickled, the Russian dressing was subtly sweet, and the melted Swiss added just a touch of bitterness. The hot dog itself was flavorful and most definitely comforting. And the pastrami was terrific – crunchy on the edges, rich and meaty, with just a hint of pepper to elevate this dog to tasty heights.

Reuben Dog

Truffle Fries

We’re suckers for truffle anything, my foodie pal and I, so when we saw truffle fries on the menu, we knew we had to have them. Tossed with Parmesan and parsley, then seasoned with truffle salt, the fries were crisp on the outside, pillowy on the inside, and totally addictive. Dipped in a variety of sauces – spicy sesame aioli, garlic aioli, and homemade ranch – we found ourselves in French fry heaven.

Truffle Fries

Needless to say, there weren’t any leftovers from this meal. Everything was too yummy to stop eating! Luckily, this place is just a couple miles away from us, so we’ll be going through the rest of the menu soon…

Slaw Dogs
19801 Ventura Blvd, Woodland Hills, CA 91364
(818) 887-8882