Neiman Marcus Beverly Hills 

 

Mariposa

9700 Wilshire Boulevard, Beverly Hills, CA 90212

(310) 975-4350

The basement of Neiman Marcus has been completely redone and finally resembles Harrods or some other world-class department store.

As your escalator sinks into the basement amidst cosmetics, perfumes, lotions and potions, the space is electric.  There is a wall of glass separating the new Mariposa dining room, which, when inside, allows you to yearn for fancy treats and gifts while you dine and observe.  Like most of the aging women frequenting the place, Mariposa has survived a much needed face lift with a vibrant, youthful result. 

The plank marble floors have a contemporary look and offset the good-looking aqua blue and shades of yellows accenting the room. Anchoring are two larger booths surrounded by blown glass ornaments and Mercury glass beads. Gone are the rather dull Calder tapestries and instead now there is an elegant nod to the good tastes of the 50's with a present day that keeps it from looking like a theme room. .

Along the entire back wall is a full bar which replaces the former dark wall (due to no windows in this basement setting).  Behind the bar are a series faux windows with a constantly changing light show of colors and what seems to look like a workman on the other side washing windows. If you look closely at the shadows cast, there seems to be something large dangling between his legs but we are hoping that is a safety belt and nothing more. Or perhaps it's a way of entertaining the usual older, female and gay population who crowd this famous Beverly Hills watering hole.

The chairs and banquettes are a lovely cream color and aqua blue glasses set off the basic white tables and stylish (and comfortable) chairs.  

As you settle into your table or banquette, the usual hot and scrumptiously fattening popovers and shot of chicken broth are placed before you to start your lunch.

There are many staples still on the menu and many new choices as well. Scott indulged in the lobster club which was just as delicious as before the transformation (although it was a tad light on the lobster for the hefty price of $30). We suggest that you ask them to skip the third piece of bread and add some bacon. 

A tasty latte was a perfect complement to the sandwich.

Michael enjoyed the beet salad with a creamy Chevre cheese. It was superb and deliciously light; just perfect for lunch or a starter. He followed it with the turkey London broil which was moist and flavorful. The sweet potato fries were terrific, hand cut and especially tasty. For a small up charge you can have truffle fries which are even more delicious.

The service was crisp and professional, as always, and everyone there knows how to make you feel like you're the most important shopper in the store.  Robert was there hosting today, as he has been for the past 30 or so years, and there just isn't a better representation of Mariposa than both he and James.

We were pleasantly full and decided to skip on dessert so you will just have to go yourselves and leave it up to your imagination.  Having written that, the check is delivered with two delicious C. Kay Cummings chocolate mints to go, which is a beautiful touch and a great way to start your shopping day.

The Dining Duo says, "Go" and enjoy a bit of time shopping around the luxurious items of Neiman Marcus when you're finished with dessert.

Appetizingly yours,

Michael and Scott

The Dining Duo

("Like" us on Facebook at The Dining Duo)

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Maude

212 S Beverly Dr, Beverly Hills, CA 90212

Reservations: 310 859 3418

This month is all about Truffles.

Handsome Aussie Chef Curtis Stone describes his incredibly intimate and charming restaurant in Beverly Hills as, "The Maude Experience."  This brief but accurate description is what separates Maude from just about every other restaurant in Los Angeles; it is indeed just that: an experience.

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Sam Nazarian, son of Younes Nazarian, co-founder of the telecom conglomerate Qualcomm, has created one of L.A.’s best eateries and certainly one of the most bizarre, called Bazaar, by chef Jose Andres.

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GOOD NEWS!

£10 at the Montage  - We scored entrance to this private phone numbered club

Open Tuesday – Saturday: 5 PM – 1 AM

225 N. Canon Drive

Beverly Hills, CA 90210

It’s true, the Dining Duo does love all things Montage; so we’re biased when they invent something new for its visitors (just opened June 25, 2011), but even with our bias, we were all about £10.  

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Scarpetta at the Montage Hotel

225 North Canon Drive

Beverly Hills, CA 90210

(310) 860-7970

The Montage Hotel’s Scarpetta, one of our perennial favorites, just rolled out the brunch-time good news. A few Sundays ago they launched a spectacular brunch for $68 (more on holidays, less for kids) and we spent our Easter Sunday there with the Easter Bunny.

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225 North Canon Drive
Beverly Hills, CA 90210
(310) 860-7970

Beverly Hills exudes glamour, style and a sense of place, and now there’s a restaurant that also embodies all of those characteristics. Scarpetta is definitely the reason to come to Beverly Hills to dine for civilized Italian food.

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Nonna of Italy
West Hollywood
9255 W. Sunset Blvd. No 100
West Hollywood, CA
310. 270-4455

One Half of The Dining Duo (Scott) used to play in the sand on Maui with little Scotty Zacky, from the Zacky Farms family, and who would have thought back then that he’d grow up to go from chickens to restaurants.

Opening on Sunset, just west of Doheny, in August of 2007, Scott grabbed Paolo Giovani from Il Sole and the charming and accommodating Oscar from Spagos to form a Chef and Maitre D’ force for his new creation. Scott named the restaurant in memory of Paolo’s grandmother (“Nonna” means grandmother in Italian) since so many of the dishes on the menu were inspired by her family recipes. Although Paolo is no longer with the restaurant, the new Chef, Keith Silverton, brings with him a pedigree that includes Chez Panisse in Berkeley, The Water Grill and Dominick’s here in L.A., as well as a variety of specials with his own expert signature. The combination is perfect, and quite frankly, Chef Keith’s food preparation is, in our opinion, a significant upgrade on the dishes now served.

Scott did a terrific job with the space, keeping it open and clean, yet warm and comfortable. Centered on a gorgeous blood-red Murano chandelier, the wood floors and wood ceiling are surrounded by quilted floor to ceiling leather and includes some foreign movie posters from his own collection, which add a splash of color. On warm nights, there’s a great patio area to enjoy, and it doesn’t feel like it’s right on Sunset until myriad celebs like DiCaprio or Ben Stein enters Nonna.

We always start with one of the wood-burning pizzas as an appetizer because it’s that yummy. Thin crust, and with just the right amount of cheese and sauce, it’s a light way to whet your appetite for what’s to follow (all of them are $14). There are a lot of terrific items on the menu, but having been here many times since Chef Keith took over, we recommend listening to, and trying his interesting and delicious specials.

We started with the exceptional salad seasonal special: a fig salad with fresh yellow peaches from Weiser Farms, grilled toasted maytag bleu cheese and brown turkey figs, arranged around wild arugula with truffle vinaigrette and toasted hazel nut, and then drizzled with avocado honey (the latter is only available certain times of the year); sheer fabulous for only $16.

We like a lot of the entrees, but if you’re going to want fabulous poultry, where else to get it but from Scott Zacky. The Roasted Chicken is pan roasted organic chicken breast, cooked in white wine, shallots, herbs de Provence, and served with a side of gold whipped mashed potatoes and sautéed spinach ($23). The chicken was so tender; it was like slicing a sharp knife through soft butter. It was also spiced just enough to be flavorful without being overbearing. Also worth mentioning is the Spaghetti with half a Maine lobster, very well priced at $18, and loaded with cherry tomatoes and flavor. The pasta was cooked just right, and it was teased with tender lobster chunks.

Nonna’s also has a nice wine list that includes about 150 titles, 80% of which are Italian. Most of the selections range at a reasonable $40-80 per bottle. We opted for one of their reasonably priced by the glass, the Bogle Cabernet, $10 by the glass, and big, broad flavors with fruity notes. They always pour generously, sending the message that they are generous with their portions and generous with their attitudes toward patrons. The Prosecco split for only $9 is also a festive and delicious way to start your meal.

This is a great “run-in” place to be comfortable and enjoy good cooking. Scott Zacky named the place after family, and Oscar and the gang treat you like family. If you’re thinking of a “where should we go for dinner tonight” option, this is a great choice!


© The Dining Duo. Visit us at: www.TheDiningDuo.com. Review meals are paid for by The Dining Duo. The Dining Duo can be reached at FabDiningDuo@aol.com; feel free to send us suggestions for new restaurants to review!

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Four Seasons Hotel

300 S. Doheny Dr, Los Angeles, CA 90048

310. 273-2222

“Cool – ina” is more like it! Everyone in Beverly Hills gets a little nip and tuck at one point in their lives, and this time the Four Seasons on Doheny went in for the whole face-lift.

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Do you have a "Best" selection?
Email to The Dining Duo and we'll post it once we taste it and agree.  FabDiningDuo@aol.com

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225 North Canon Drive
Beverly Hills, CA 90210
310. 860-7800

Elegance, Grace and Style

Walk the halls of the new Montage Hotel in Beverly Hills, and you’ll think it’s been there since someone planted the palm trees on Beverly Drive. Climb the stairs to what The Dining Duo believes to be L.A.’s only 4 star, white glove restaurant, and you’ll find an evening of incomparable proportions. This is not your typical hotel restaurant.

Upstairs from the lively lounge, this private and clubby room is complete with ornate low-coffered wood ceilings, rich dark mahogany wood paneling, and picturesque bottles of wine. A few tasteful oil paintings offset the crisp linen clothed tables, each set with a solitary red rose for a dash of vibrant color. With no more than 44 seats, Muse is intimate and personal; a quiet haven in busy Beverly Hills where one can enjoy elegant food and impeccable, unpretentious, friendly, flawless service.

The best bet here is to ask John Cuevas, the well-seasoned chef (formerly of the fabulous Loft and Studio Restaurant, at the Montage Laguna Beach), to create a multi-course meal for you and be surprised by his creativity and arrangements. Multiple runners deliver each course to your table at exactly the same moment so no one at the table ever waits a single second to be served. The handsome sommelier Mark Hefter, is beyond knowledgeable for his 31 years, about food, wine and all things having to do with dining (he cut his teeth at Le Cirque, amongst other top notchers). So ask him to pair tasty wine selections with your courses. One of our favorites, the Catena Malbec is THE Argentinean wine that is full bodied with a hint of spice to match the dish with which it was served ($42 bottle). We loved it so much we thought about pairing it with the entire meal.

You’ll start with a selection of several piping hot breads, including the winner of the triad and our favorite, the miche bread with caramelized onions and pecorino cheese; but be careful, there is a lot to eat here, so don’t fill up on bread. We loved the Ahi tuna tartar, which particularly pleased our palettes ($22). It was served in a “banana boat” on the end of chopsticks for easy access to our mouths and proved to be a tremendous burst of flavor. For a twist on Foie Gras, Chef’s take is never sweet, and there is no rich extracted sauce. It was a particularly scrumptious, creamy dish that was served with an unusual presentation of dipping sauce. Mark paired this savory dish with The Dolce sauterne-style wine from Napa ($35 per glass); the combo drove us wild for more.

Of particular notice, the lamb ($40) is simply superb and proved to be the best dish on the menu; if not perhaps the best lamb preparation we’ve ever experienced.
It is served medium rare with a topping of feta. The highest quality of the meat melted in our mouths. This is the stand up dish on the menu and after several visits, consistently proves to enliven our taste buds. So did Luke, the big, handsome, hunky Manager who makes eating the tablecloth seem worthwhile.

Even the purses are treated well here. The thoughtful hostess provided a small bench for our mother’s purse, so she didn’t have to put it on what one might think is “the dirty floor” (although, I can assure this place is so neat and clean, we probably could have eaten off the carpet). Nice, elegant touch. Equally elegant is not to be “nickel an dimed” by silly charges for water; either flat or sparkling water is served at no charge, and the sparkling water is interestingly called Antipodes. Not to be overlooked, Pastry Chef, Maren Henderson (formerly of Charlie Palmer and Montage) always delivers dessert creations that make us scrape the bottom of the plate.

For urban folks on the run and into a “scene”, the pacing of the meal may at first seem slow, however, for folks like the Dining Duo and Scott’s mom, they adored it and call it “Dining”. Bravo!  A sad post script: The day we published our piece on Muse at the Montge, they closed their doors as a restaurant. They will still service private parties, but sadly the economy has taken it's toll on such a fine and elegant venue.

We've been told that Parq downstairs now has the same wonderful Chef and fine food, but we'll have to check it out and report to you if this is indeed the case.

--The Dining Duo

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CUT on Valentine’s Day


By Tony Valenzuela



My husband, Rob, and I celebrated our first Valentine’s Day as a married couple at Wolfgang Puck’s Cut, the celebrity chef’s signature LA steakhouse, located in the storied Beverly Wilshire Hotel. Already showered with accolades since its opening in June 2006, including “restaurant of the year” in Esquire magazine, I’d made our reservation a month early to secure our table for 2 at 8 pm – or so I thought. When I called the week before to confirm, there was no record of it.

My conversation with Patty, the maitre d’, went something like this: In attempting to explain, I am quickly interrupted by Patty who takes a curt tone. “We didn’t start taking Valentine’s reservations until the 16th. You would not have a reservation unless you returned the pre-pay form.” I reply, calmly, “But I made our reservation with the hostess on the 14th and was never offered a form …” Patty, confrontationally, “I am not getting into a confrontation with you.” I come back with, “But I …” Dismissively, Patty says, “I’m going to get off the phone now. Will have to see what I can do and call you back.”

Astonished, I hung up. I felt like Pretty Woman ignored by the Rodeo Drive shopkeeper (DD's note: good reference Tony, same hotel as in the movie too). Does Cut consider itself recession proof? Was it that I’m not a celebrity that the maitre d’ wouldn’t even entertain the possibility that this may have been their error? Not to be mistaken as conciliatory, Patty called later that evening to give us 9 pm.



Let me jump ahead of this unpleasantness to discuss the food, much of which was excellent, and ultimately a good reason you may choose to pay the steep prices at Cut. The five-course Valentine’s Day menu was priced at $120 per person and started with a nice amuse bouche of mini potato-parmesan knishes. As an appetizer, Rob ordered the maple glazed pork belly that was savory sweet and tender as butter. My Maine diver scallop gratin with black truffles was sublime. I could have eaten two dozen and happily forfeited the rest of the meal. The sides included creamed spinach topped with a fried egg, tempura onion rings, a delicious soft polenta with parmesan and a sauté of vegetables. The courses were spaced appropriately and delivered with attentive and professional skill by our server, Jennifer.



The main event at Cut is the steak, of course. The restaurant chars their meat, which is not my preference, but it does keep the juices inside. Rob’s 20-ounce rib eye and my 10-ounce sirloin were very good, but not great. As we were enjoying our meal which was by most accounts exceptional, I could not shake the feeling that some customers at Cut are not as valued as some others, and here’s why.



When we were finally seated at a quarter past nine, we weren’t placed in the dining room exactly but in a landing leading to it. Four provisional tables had been set up to accommodate the overflow. Our table was the first of these nearest the entrance jutted up against the corner wall. Rob’s view was of the open kitchen and mine was 6 inches behind Rob’s head: a fire extinguisher, an “A” grade, a hazardous materials notice and an unused elevator. The award-winning design of the dining room by the Getty Center’s celebrity architect, Richard Meier, was lost on us completely.



Rob called the manager. To his credit, Andrey Godzhik listened with grace and modesty and in the end comped our $98 bottle of Phelps Cabernet, a considerable gesture of good will. But the insult to injury of our table sadly marred the restaurant’s evident strengths and though Rob’s dark chocolate soufflé and my warm brioche doughnuts were heavenly, our Valentine’s Day dinner at Cut will probably be remembered by an ungracious maitre d’, a lousy table and the rest of the staff that did its best to make up for it.



CUT

The Regent Beverly Wilshire

9500 Wilshire Blvd.

Beverly Hills

(310) 276-8500

wolfgangpuck.com

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Following is a list of experiences that either made our day, or caused us to cringe. We welcome your stories and will post them if they're interesting or particularly nasty! Please email them to us at: FabDiningDuo@aol.com

MAGNOLIA -- Hollywood
(Not a "Loser", but a great "save" by the restaurant)

When Michael called at 3pm to change our reservation from 6:00 to 7:00pm, the hostess answering the phone put him on hold for five minutes (then she claimed it was lunch rush-hour) and then was rude to him, hanging up in the end without saying goodbye. It left such a bad taste in our mouths (pun intended) that we decided to forego eating there and went to the restaurant next door. On the way inside, Scott spotted what looked like "managerial" type folks setting the tables at Magnolia. He stopped and told them what had happened, and why we chose to eat elsewhere that night. They were owners Laurie and Ron, and they were horrified at the treatment we received at the hands of an inept hostess. They were so apologetic that Scott felt badly for even telling them what had transpired. They both insisted that we come back for dinner on them (they didn't know we wrote reviews). If that wasn't enough, when we finished dinner at the restaurant next door, we asked for the check and was told by the waiter that Laurie and Ron had picked it up as an apology for what had occured!

We say: "Class Act"! We'll be back to Magnolia and suggest you go too....................!


COUPA CAFE -- Beverly Hills
(a DEFINITE Loser!)

Oh my gawd....Nothing says crap like coupe catastrophe. If it's not bad enough that the food is marginal, when the restaurant made yet another mistake on our food order, the Venezualian owner suggested that we try some of their deserts: "Do you like chocolate?" he suggested. We love chocolate, and so he sent over 3 chocolate deserts (very mediocre, by the way). When the bill came, all three were on the bill. When we informed the server that we didn't order the deserts and that it was a mistake, the owner came over and started screaming at us (and our very pretty lady guest). He said that he doesn't give away free food and that we were not welcome to come back (but our very pretty lady guest was).
We say, "Send it back"! And were not alone. You can blow a cannon through this canon restaurant without hitting anyone and now we know why!

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Do you want an extraordinary meal in a comfortable setting with a festive high-end crowd? There's none better than the Polo Lounge, which has been put back on the map by Executive Chef and Director of Food & Beverage, Robert Allen.




Chef Allen gave the Dining Duo an exclusive recipe, and we're sharing it with you, our loyal readers:



Roasted Scallops, Green Pea & Butter Lettuce Puree, Mint Vinaigrette (Serves 4 people)



Ingredients:

-8 scallops (U-10 count)

-2oz. Butter

-1 small onion - chopped fine

-1 small head butter lettuce – chopped fine

-3 sprigs fresh mint

-1 cup. Fresh peas, shucked, raw

-1/4 cup Fresh peas, blanched & double shucked

-1/4 cup tomato concasse

-3 tsp. sugar

-125ml. white wine

-1/2 shallot very finely chopped

-4oz. heavy cream

-1tsp. lemon juice

-3 tbsp. champagne vinegar - hot

-1/4 cup. safflower oil

-Salt & freshly ground white pepper to taste

-Micro herbs to garnish



Method:

To make the mint vinaigrette:

-Chop the mint leaves, reserving two whole leaves for the pea puree.

-Place the chopped mint, 2 tsp. of the sugar and a pinch of salt in a medium stainless or

glass bowl. Pour the hot vinegar over the mint and let infuse for a few minutes.

-Add the chopped shallots and slowly whisk in ½ of the oil.

-Add the double shucked peas & tomato concasse

-Taste and adjust the seasoning with salt and white pepper.

To make the pea puree:

-Heat half the butter in a medium sauce pot, add the onion and sauté until softened, but do not brown. Add the peas, the remaining mint, the remaining 1 tsp. sugar, pinch of salt, white pepper and the white wine. Simmer gently until the peas are tender.

-Add the cream and reduce by half.

-Add the chopped lettuce and cook just until the lettuce wilts and is still bright green.

-Remove from the heat and puree the mixture with the butter and lemon juice in a blender and pass through a fine mesh sieve.

-Taste and adjust seasoning with salt, pepper.

-Taste and adjust acidity with lemon juice.

To sear the scallops:

-Heat a heavy bottom sauté pan over medium high heat

-Season the scallops with salt and white pepper on all sides

-Add the remaining oil to the hot pan and place the scallops in the pan and sear to golden brown. About 1-2 minutes. Turn the scallops over and sear other until golden brown.

-Remove from heat

-Assemble as per the photo, placing a dollop of the puree on the plate with scallops around the puree and drizzle with the vinaigrette.

-Garnish with fresh micro herbs.

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We all know that “T.I.P.S.” means “To Insure Proper Service”. But that’s only half the story, as far as The Dining Duo is concerned. Restaurateurs owe some C.A.R.E. to their patrons: “Customers Always Returning is Essential”.




So how do restaurant owners and managers show a little care? Recently, we had three fabulous experiences that made us consider the “not-so-fabulous” flip side. We visited our favorite, The Polo Lounge, and the Chef immediately sent over some hors d’oeuvres “on the house”; we haven’t been to Ortolan in ages, and yet when we went last week, the Chef/Owner remembered us by sending over some complimentary appetizers; we visited Mistral in Sherman Oaks for the first time and the owner (who did not know we review restaurants, sent over some amazing sautéed shrimp because he wanted to introduce the restaurant to us since we “live in the neighborhood” (by the way, we will be reviewing this wonderful restaurant shortly in the future). All were great experiences, and it made us feel appreciated and welcomed; these restaurateurs gave us the CARE we love to receive.



Yes, but what about the majority of the other restaurants we all frequent that don’t give away ice in the wintertime? It’s not about getting something for “free”; more so, it’s about being acknowledged as a patron and being made to feel special, welcome and appreciated. What is the food cost of an appetizer, or an after dinner drink, or perhaps a dessert? We are most certain that it’s nominal, and especially when compared to losing a customer forever. We have been repeat—and paying (once again, if a restaurant knows that we’re reviewing them, we do not accept free food before a review is written) –customers of many a restaurant and we are frankly getting tired of stupid restaurateurs taking us for granted. After speaking with so many of our friends about this, it appears that you all feel the same way. So, how do we show our silly restaurant owners how we feel? Simple—stop going to them. There are many magnificent food choices, and I think we should reward those that care about us. Don’t you?



(Do send us an email and let us know your thoughts: FabDiningDuo@aol.com)

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FUSILLI with CHICKEN RAGU




Ingredients:



Chicken Ragu:

2 lbs. ground chicken

6 cups tomato marinara sauce

4 cloves garlic (mashed with a knife)

½ onion (diced)

1 carrot (diced)

2 stalks celery (diced)

2 bay leaves

¼ teaspoon oregano

4 leaves fresh thyme (reserve 1 tablespoon fresh thyme to add to sauce at end)

1 ½ teaspoon cajun spice (powdered onion, thyme, black pepper, paprika, salt)

Salt & pepper to taste



Pasta:

1 ½ lbs. fusilli pasta

16 cups water

1 teaspoon olive oil

Pinch of salt



In a large sauté pan, cook garlic, onion, carrots and celery together on high heat (350°) for 4 minutes until vegetables are brown and soft.

Stir in fresh thyme and bay leaves.

Add ground chicken, stirring until meat crumbles.

Add tomato marinara sauce. Continually stir together all ingredients.

Cook on high heat for 20 minutes. Turn heat down to low and simmer for 5 minutes.

Add 1/4 teaspoon oregano

Add 1 teaspoon fresh thyme

Add 1 ½ teaspoon Cajun spice

Add salt and pepper to taste.



In a large pot, bring 16 cups of water to a boil on high heat.

Add 1 teaspoon olive oil and a little salt to the water.

Add pasta.

Cook pasta on high heat for 8 minutes.

Drain and serve with chicken ragu.

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Born in New York City in 1954, Michael attended Scarsdale High School and Manhattanville College, he became the youngest Jaguar dealer in the country at nineteen, following his passion for automobiles; today, he is an avid car collector.


Michael founded System 800 International in 1986, which went on to become the largest reseller of 800-phone line service in the United States, and pioneered touch-tone technology for credit card processing. After going public in 1988, the company merged with Independent Entertainment Group, and produced pay per view events for cable.

A native Angelino, Scott was appropriately born in the year of the Monkey. He was educated at Beverly Hills High School, receiving his BA from Stanford University, and his JD from Loyola Law School. He lived in France for a year and speaks and “eats” French with zeal. He worked on Capitol Hill for Congressman Anthony C. Beilenson before jumping into his career as an Entertainment Attorney for both Television and Motion Pictures. His passions also include being an artist, photographer, painter, sculptor, writer, producer and world-traveler; and of course, he is passionate about eating and dining.Michael and Scott E. Schwimer together have been collecting photography for over twenty-two years. They have one of the largest glamour photography archives in the world, and are the publisher’s of George Hurrell’s work, as well as Mel Roberts’, Harry Langdon’s and Ian Wright’s photos. The Fabulous Dining Duo travels the globe and takes on the foodie scene in L.A. and other hot spots. Lovers of food, life and each other, who would know more about the restaurant scene than two partners who have eaten out 21 meals a week for over 22 years together?! Bon Appetit.

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"Cornet" of Marinated Atlantic Salmon "Tartare" with Sweet Red Onion Crème Fraîche Sesame Seed Tuile Serves 8




7 oz All Purpose Flour2.5 oz Granulated Sugar1 t Kosher Salt8 oz Egg Whites1 lb Butter, Unsalted1 T Black Sesame SeedsProcedure:1. In a medium mixing bowl, mix the flour, sugar and salt. In a separate bowl, whisk thesoftened butter until completely smooth. Using a stiff spatula, beat the egg whitesinto the dry ingredients until completely smooth. Whisk in the softened butter inthirds, scraping the sides of the bowl as necessary until the batter is creamy andsmooth. Transfer the batter to a smaller container.2. Preheat the oven to 400°F. Make a 4” hollow circular stencil. Place a silpat on thecountertop. Place the stencil in one corner of the silpat and holding the stencil flat,scoop some of the batter onto the back of an offset spatula and spread it in an evenlayer over the stencil. Then run the spatula over the entire stencil to remove anyexcess batter. There should not be any holes in the batter.3. Lift the stencil and repeat the process until the entire silpat is full, leaving 1 ½”between each tuile. Sprinkle each cornet with a pinch of black sesame seeds.4. Place in the oven and bake until lightly golden brown. Open the door of the oven andplace the sheet tray on the oven door. Flip the tuile over and place a 4 ½” cone moldat the bottom of the round. Fold the tuile over the cone mold and roll into a coneshape. Let rest around the mold to cool with the seam side down.5. When all tuiles are cool, return to the oven to bake for an additional 3-4 minutes toset the seam and the golden brown color.Salmon TartareServes 84oz Salmon Fillet1 t Extra Virgin Olive Oil1 t Lemon Oil1 T Chives, Finely Chopped1 T Shallots, Finely ChoppedTo taste Kosher SaltTo taste Fresh Ground PepperProcedure:1. Skin and remove any pin bones on the salmon and trim to a 4oz portion.2. With a sharp knife, finely mince the salmon fillet and place in a small bowl.3. Stir in the remaining ingredients and taste for seasoning.4. Cover the bowl and refrigerate the tartare for at least 30 minutes or up to 12 hours.Sweet Red Onion Crème FraicheServes 82 T Red Onions½ Cup Crème FraicheTo taste Kosher SaltTo taste Fresh Ground White PepperProcedure:1. Finely mince red onions. Place them in a small strainer and rinse with cold water fora few seconds. Dry them on paper towels.2. In a small metal bowl, whisk the crème fraiche for about 30 seconds to 1 minute, oruntil it holds soft peaks.3. Fold in the chopped onions and season to taste with salt and white pepper.

Adapted from The French Laundry Cookbook by Artisan

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Porta Via
424 N. Canon Drive
Beverly Hills, CA
310. 274-6534

Thirteen years ago Beverly Hills resident Peter Garland birthed an idea of a small take-out restaurant in Beverly Hills, called Porta Via, which literally means “take away” in Italian. Soon after opening his petit lunch spot inside Umberto’s famous Canon salon, the rest of Beverly Hills got carried away with his food, and his personal reception, so Peter expanded the space. Recently, Peter doubled the size of his baby and continues to be mobbed for breakfast, lunch and dinner. Each and every meal is distinctive and scrumptious, but we’ll start by reporting the Eggs Benedict and French toast made from French baguettes served on Sunday, as well as the Bloody Mary’s served all the time, are amongst the best we’ve experienced.

Peter Garland—who couldn’t get any cuter or more Metrosexual—is Porta Via, and he holds court there almost every lunch and dinner, personally greeting by name most of his patrons. Of course there are easy names to remember as he welcomes regulars such as Denzel Washington (who claims it’s the best burger in town with hand cut French fries) to everyone’s prisoner of love, Wentworth Miller, who dines here regularly. Regardless of Peter’s personal warmth, it is most definitely about the food as evidenced by the freshest ingredients selected from the Farmer’s Market and his serving only organic meats and poultries. The service is always excellent, and attractive, whether it’s the hottie women Peter hires, or the even hotter Ted, server extraordinaire, (he’s been with Porta Via for nine years); if you beg him (fine, it’s true, the Dining Duo has begged him), he might just show you his equally extraordinary eight-pack.

There are other specials beside Ted. The ones that stand out for us has always been the Fusilli Chicken Bolognese, an incredibly flavorful sauce made with organic chicken, cumin, celery and onions or the fresh catch of the day which could not be any fresher unless Peter caught it himself. Peter knows his audience and secures the wild salmon ($23) serving it with the tastiest chard we’ve had in years. This is on the menu daily and not to be missed. There are always two soups on the menu and for the waistline conscious they are, naturally, made without cream. We love their flavorful Minestrone as well as the light, tasty Broccoli soup. Porta Via’s salads have always been scrumptious with Michael’s (and Peter’s) favorite being the Arugula with fresh imported shaved Parmigiano at $11.

Porta Via has grown into an adult with a new addition, which is designed handsomely with a used brick wall and shiny white paneling, accented by smart chandeliers and an equally good-looking wall of wine. The menu offers a complete wine list with over 100 bottles and many half bottles, a treat for two of which the Dining Duo can never find enough. Standouts from the full bottle selection includes Domain Le Flaive Maison-Verze 2005, noticeable amongst white burgundys at a reasonable $65. If you want great value, definitely try the half bottle of the 2003 Damilano Barolo 'Lecinquevigne' at $38.

People feel comfortable here, whether it’s breakfast with homemade muffins and a full variety of fresh squeezed juices, lunch for a great burger served on Rockenwagner’s Brioche bun, or dinner sitting beside talent agents, local realtors and Beverly Hills matrons.
And although the desserts are all homemade and yum and a good way to finish any meal, we suggest ending with one more gander at Ted’s mouth-watering Abs.

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ONE HOT TAMALE!

FRIDA
236 S. Beverly Dr
Beverly Hills, Ca. 90212
310 278 7666

The Scene: Chic Mexican Cantina—Beverly Hills style
Cuisine: true Mexico City Cuisine
Must Try: Mole Pablano El Rey
Star Rating: 2.75
Average Cost: Entrees $14 to $32


!Hola y feliz Cinco De Mayo!

There is a poquito piece of Mexico in Beverly Hills and we’re not speaking of a piece of…like El Torito Grill or La Salsa. We are talking about genuine Mexican cuisine, just north of the Zona Rosa.

When you enter on South Beverly Drive, you feel like you have arrived in a small Mexico City canteen, which believe it or not, is hard to find here in our own City of Angels.

This Cinqo de Mayo, it was our quest to find quality Mexican cuisine and Frida--which has been in business for almost five years now--was the answer. The walls are covered with Mexican art and icons, and candles drip from wrought iron stands. The ceiling is exposed in concentric circles of wood branches, making you feel like spinning plates and downing mojitos. Speaking of, the wood-laden bar whips up a variety of typical drinks including delicious margaritas (and all of their tequilas are the higher quality 100% Agave), but the mint mojito is authentic and yummy; count on having more than one.

As soon as you’re seated, three authentic salsas are rushed to your table with a volcano of freshly baked chips. The dippings range from mild to hot and if you’re not careful, you could certainly start and stop your meal right here.

The staff is entirely Mexican, which adds to the genuine feel, and the service is polished. For appetizers, our muy guapo waiter suggested their Tortilla Soup, which compared well to the famed Beverly Hills Hotel Tortilla Soup. Flavored uniquely, the soup bowl was covered in cheese and accompanied by a side of avocado, more cheese, cream and fried pork-skins ($8). What could be more dietetic and healthy than that? If you haven’t had enough of the freshly cooked corn chips, also get an order of Gauacamole Frida, which consists of fresh avocados mixed with onion, Serrano chile, tomato and cilantro; not too spicy and the right amount of chunk ($9). There are also six variations of ceviche offered on their “ceviche bar”; we recommend the Ceviche de Pescado, which is a combo of fresh fish, avocado, tomato, jalapeno peppers and cilantro, all marinated in the special Frida cocktail sauce ($17).

Jumping into a plethora of choices, the Dining Duo highly recommends one of the moles (pronounced “moh-ley”), which is a spicy sauce flavored with chocolate and usually served with chicken or turkey. The Mole Poblano El Rey ($21) is an original recipe from Puebla. It’s chicken is simmered in 27 different spices, including a chile chocolate sauce, and served with rice and beans. Scott preferred something lighter and that used to swim, so he tried the Halibut Primavera. The fish was fresh and cooked to perfection, garnished with vegetables on white-lime-epazote and chile verde sauce, and all this for $27. Michael, always into meat, totally enjoyed the Filet Tentacion, charbroiled filet mignon on a Mexican truffle-chile sauce called Cuitlacoche; it was topped with goat cheese and jalapeno sauce, and served with sautéed mushrooms and grilled chayote squash for $32.

Please save room for some typical, yet unusual Mexican deserts that will dazzle the taste buds. In particular, make certain to try the triple-leche vanilla cake made with regular milk, evaporated milk and condensed milk, and as light in the loafers as the Dining Duo ($8); the Crepe Crebas, a Mexican crepe of sorts, was smothered in caramel and walnuts ($8), and slipped off the plate right into our mouths.

Whether it’s Cinco de Mayo, or any other day, The Dining Duo says to Frida’s: Ole!

SCOOP: The Dining Duo has heard from inside sources that Frida’s will open a “gourmet taco shop” in the Brentwood Country Mart within the next 6 months. This should be a nice addition to an already diverse set of eateries.

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