Yup, you can find this at Los Angeles International Airport.
LOS ANGELES, CA — Flying from the Bay Area to Maui is a long trek, even in the best of circumstances on a nonstop flight.
So, my husband and I might have been a bit cranky two weeks ago at the thought of having to suffer through a layover in Los Angeles — if not for one delightful development.
We were scheduled to change American Airlines planes in Terminal 4.
Yes, the home of the permanently parked Kogi Truck, situated in the food court there, which opened in December 2014.
Imagine bypassing the usual fast-food chains and other tired-looking airport offerings for Chef Roy Choi’s clever mash-up of Korean and Mexican food instead. We’d chased down Choi’s original Kogi Truck in Los Angeles before, so we were no stranger to his kimchi-laced tacos, burritos, quesadillas and sliders, which essentially ignited the modern-day food truck craze.
A pre-dessert at Ambience in Los Altos.
Ambience is a hushed restaurant in an even quieter downtown in sleepy Los Altos.
It’s so muted that I hadn’t even heard about the fine-dining restaurant until a few months ago, despite the fact that it’s been open for more than a year.
Chef Morgan Song runs the restaurant with his wife, who handles the front of the house. Song cooked in Sacramento and San Francisco for years, most notably at the acclaimed Kiss.
I was invited in as a guest of the restaurant on a recent Tuesday evening, when my dining companion and I were one of only six diners total in the dim dining room with its comfortable upholstered chairs and smoky glass windows that shield the view of the street outside. But that may owe to the fact that Ambience offers only one tasting menu a night ($149 per person with an additional $95 per person for wine pairings or $135 per person for premium wine pairings). After all, how many people can — or want — to devote three hours to eat in the middle of the week unless it’s for a special occasion?
A trio of outstanding pastas at La Balena.
There are many reasons to adore Carmel-by-the-Sea. It’s as picturesque as it gets, full of romance, and boasts a white sand beach that just begs you to doff your sandals and relax a long while.
Now, I have another reason to love it: La Balena.
The three-year-old restaurant is owned by Emanuele Bartolini, who used to work front-of-the-house for Mario Batali in New York. After vacationing here regularly with his wife, Anna, the couple finally decided to make the leap to this West Coast hamlet.
Bartonlini named his restaurant La Balena (“The Whale”) after those magnificent sea creatures he used to view when he served aboard ships in the military in Italy. It’s also a nod to the giant whale in his favorite story of “Pinocchio,” which was written by Carlo Collodi, a children’s writer who grew up in Florence, near where from Bartolini hails. In fact, his second restaurant, set to open in April just steps away, will be named Il Grillo (“The Cricket”), in reference to Jiminy Cricket.
La Balena’s namesake.
The pretty back patio.
This is Italian food with true soul wrapped around an abundance of fresh, local ingredients. Executive Chef Brad Briske describes it as “Monterey Bay Tuscan” food. He buys whole and half pigs, and butchers them, no easy feat in such a compact kitchen. All the salumi is made in-house, as well as almost all the pastas, with the lone exception being the spaghetti. But that may change in the future, as the restaurant just purchased a pasta extruder.
Who would have ever imagined kiwi and ricotta would make such a magical dish?
How do you follow-up a smash-hit restaurant that proved a game-changer in the dining world?
If you’re Chef-Owners Stuart Brioza and Nicole Krasinski of the red-hot, James Beard Award-winning State Bird Provisions in San Francisco, you do it with The Progress, which opened next door in December.
The Progress was originally going to be the couple’s first restaurant. But when they realized the extensive renovations the former movie house and century-old building would require, they wisely decided to open the smaller State Bird Provisions first in 2012.
That restaurant brought to bear the age-old concept of dim sum-style service to an eclectic array of global small plates — a concept now copied by others on the heels of State Bird’s success.
An overhead view from the mezzanine.
The open kitchen at the back of The Progress.
Whereas State Bird grabs hold of your attention by parading the majority of its dishes out into the dining room on carts or trays for you to see before you choose what to eat, The Progress is wrapped in a little more mystery and requires a peaceful consensus among your table mates.