los angeles: troi mec

tommy manages to get a ticket to troi mec...

buckwheat popcorn

sunchoke chip

garlic bread

avocado, citrus, crab ceviche, buckwheat popcorn

nantucket bay scallops, tandoori, sesame, cauliflower

grilled cabbage, smoked almond milk anglaise, miso flan, fennel pollen

potato pulp, brown butter, bonito, onion soubise, salers

beef, charred broccoli, smoked peanut butter, crispy shallots

apple butter, creme de brie, toasted barley, hay

mignardises, marshmallow, sunchoke sorbet

tommy says:  the garlic bread and crab ceviche were both really tasty.  the grilled cabbage was also inventive and the miso flan that came with it was silky smooth.  scallops and the apple butter dessert were not really my cup of tea.  the potato pulp was good, but felt like it should've been a side or something else should've been served with it.  the beef with smoked peanut butter was reminiscent of beef satay with thai peanut sauce. the mignardises were a funky tasting. with the exception of the mignardises, nothing was truly bad, but troi mec left me a bit unsatisfied. there was no wow factor, and the fiasco of the reservation process (hitting refresh on my computer for over an hour only to keep getting an error message, and then dates that are available one second disappearing the next, and that is just the tip of the iceberg) would lead one to think they were in store for something amazing.  all the positive press given to troi mec perhaps also led to very high expectations, and perhaps the disappointment is the result of the over hype. 

trois mec

716 n highland ave

los angeles, ca 90038

https://www.troismec.com

los angeles - beverly hills: nozawa bar

tommy finds delicious fish and a new friend at nozawa bar...

japanese jellyfish

japanese live octopus, hawaiian bigeye tuna, japanese wakame

ecuadorian bigeye toro nigiri

japanese sumi ika (squid) nigiri

alaskan king crab nigiri

santa barbara uni nigiri

hokkaido scallop nigiri

japanese tatiuo (hairtail) nigiri

japanese katsuo (bonito) nigiri

yamaimo ume shiso handroll

kusshi oysters

ankimo (monkfish liver)

boston sawara (sierra) nigiri

japanese akamutsu (ruby snapper) nigiri

mirugai (giant clam) nigiri

japanese shimaji (stripe jack) nigiri

japanese kamasu (barracuda) nigiri

maine lobster handroll

japanese anago (sea eel) nigiri

tamago (apricot lane eggs) nigiri

mandarin sorbet and farmers market berries; hojicha tea (roasted green tea)

chef fujita with his new bff

tommy says:  a very private, fun, and delicious meal!  at the back of the beverly hills sugarfish, is a private 10-seat room, details of the rules (yes, there are rules) are on their website.  the restaurant has nozawa's name, but it is chef fujita who masterfully serves up the goods.  all of the fish were pretty amazing! the yamaimo ume shiso handroll was served as a palette cleanser, and not really my cup of tea, and the sauce on the ankimo was a little thick and a touch too sweet for my taste.  king crab, scallop, uni, lobster hand roll, and dessert (delicious sorbet!) were personal favorites; really excellent sushi overall.  chef fujita keeps the mood light which made the experience all the more memorable.  

nozawa bar
212 n canon dr 
beverly hills, ca 90210
(310) 276-6900
http://www.nozawabar.com/

los angeles - hollywood: osteria mozza

tommy carbo loads at osteria mozza...

burrata with bacon, marinated escarole, caramelized shallots

squid ink chitarra freddi with dungenuess crab, sea urchin, jalapeno

linguine with clams, pancetta, spicy fresno chiles

ricotta & egg raviolo with browned butter 

tagliatelle with oxtail ragu

polenta

tommy says: burrata with bacon is one of the most delicious things ever. end of discussion.  the squid ink pasta is served cold and is very different compared to the other pastas and very good.  the linguine with clam was good, but the heat from the fresno chiles was pretty minimal.  the raviolo and oxtail ragu were both tasty and rich dishes.  the oxtail ragu is hearty and a favorite.  the polenta was ok.  all of the pastas were cooked nicely and the quality of the food has been consistent over multiple visits over the past couple of years or so.  for those wanting to try the pasta tasting menu (which i would highly recommend), beware - it is not offered on mondays... ok, so it actually is offered, but it is a meatless monday version, so... yeah...

osteria mozza
6602 melrose ave
los angeles, california 90038
(323) 297-0100
http://www.osteriamozza.com/

downtown la: patina

after a long hiatus, let's get this party started right, with a fancy dinner at patina...

setup for caviar (lost the photo of the actual caviar)

cote de boef 

the bone from the boef and potato puree

sweetbread, veal cheek, and veal tenderloin

tommy says: caviar was something new and fun, though it took a while to setup.  the 1 oz tin came with egg whites, egg yolks, shallots, chives, creme fraiche, and buckwheat blinis.  just mix and match whatever toppings you like - good stuff.  the chestnut and lobster agnolotti (appetizer, not pictured, sorry) were pretty incredible flavor-wise, though the pasta was perhaps a tad bit too firm, but that is arguable, depending on how al dente you like your pasta. cote de boeuf had the most delicious crust on the outside and the meat was just amazing.  the potato puree was like a cloud, it even deflated a little when putting the spoon into it to scoop some out.  the veal was a bit of a disappointment - tenderloin was not so tender, cheek was too too soft, but the sweetbread was great and had a lovely batter on it. 

patina
141 south grand ave
los angeles, ca 90012
(213) 972-3331

http://www.patinarestaurant.com/

santa monica: boa steakhouse

tommy steaks out boa in santa monica...


boa chop chop salad: artichokes, salami, chick peas, pepperoncinis, tomatoes, olives toasted pine nuts, and aged provolone cheese


french onion soup


truffled cheese fries


bone-in rib-eye with foie gras butter


bone-in rib-eye with chimichurri sauce

tommy says: the salad was very refreshing, and the soup was pretty good too. cheese fries were tasty and indulgent. most importantly, a satisfying steak. it ain't no cut, but that's not really a fair comparison.

boa steakhouse
101 santa monica boulevard
santa monica, ca 90401
(310) 899-4466

www.boasteak.com/balboa

las vegas: aureole

tommy has an amazing 7 course (plus amuse bouche and petit fours), 3-hour meal at aureole in las vegas...


amuse bouche of tomato bisque with crawfish


ahi tuna and cured salmon composition with american caviar and lemon creme fraiche


house-made potato gnocchi and seared scallop with organnic leek fondue, sauteed wild porcini, and champagne foam


grilled halibut with confit tomato, roasted asparagus, and tuscan olive oil


asian spiced braised pork belly with creamy polenta and chinese longbean


duo of beef tenderloin and flat iron with caramelized onion, soft potato cake, seasonal vegetables, and a cabernet reduction

tasting of cheese [not photographed]
morbier moco rouge, westfield goat cheese, served with a roasted tomato green olive focaccia, apriocot-green peppercorn chutney


fresh blackberry tart and white chocolate blackberry float


complimentary petit fours

tommy says: an indulgent and delightful meal! so much great food makes it difficult to choose favorites. the amuse bouche and the first 2 courses were absolutely amazing! the soup was smooth and had a nice kick to it and a small piece of crawfish was at the bottom. the first course were delicate and yet had wonderful flavors - the fish was fresh, caviar was tasty, and the squash blossom had wonderful flavors stuffed in it. and the second course was velvety and creamy without being heavy - the gnocchi were fantastic! the braised pork belly (fourth course) melted in your mouth and was quite tasty! and from the desserts, the white chocolate blackberry float was delicious. all in all, a phenomenal meal!

aureole
3950 las vegas blvd s
las vegas, nv 89119

(702) 632-7401

http://www.aureolelv.com/