Dominick’s (Los Angeles, CA)

When people describe a restaurant as “Classic Italian,” I’m often confused. Do they mean dried boxed pasta drowning in red sauce or hand rolled al dente noodles bathing in olive oil. I always hope they mean the lather and I always hope it’s just like Dominick’s.

The thought of eating dried pasta at a restaurant haunts me. If it’s not made in house, I’d rather eat at home. But, since fresh pastas of usually made with egg, it hinders my growing interest in vegan dining…er… which this menu is not an obvious example of. I spoke with the manger about their vegan options, and she informed that their fresh pasts is made with flour and water only! Although we didn’t order any during this meal, you can count on me returning for a vegan feats!

The deep fried, risotto wrapped, molten mozzarella Rice Ball ($4 on the The Five O’Clock Meeting menu!) is my all time favorite. Cracking into the rice ball, a  puddle of cheese oozes fourth, tangling in my fork’s tines as I stab at the crisp shell. Powdery Parmesan and minced parsley cling to the molten cheese it’s scooped into my mouth. This is the very best dish on the menu. Always.

The petite bowl of Spiced Marcona Almonds & Parmesan Cheese Chunks ($8) is loaded with flavor. The generous chunks of Parmesan and oil slicked almond are heavy—slowing me down, savoring each bite. Though small, it’s far too much for one person. It’s a great dinner accent and something to nibble on between a meal’s courses.

The Grilled Artichoke ($12) is a simple dish. The nearly unadulterated vegetable arrives with charred edges and a burnt lemon. It’s absolutely delicious but a overpriced to anyone who knows have to prepare an artichokes.

The light Bibb Lettuce with Lemon, Creme Fraiche & Crispy Leeks ($10) is the subtle sleeper of the of the menu. A translucent film of cream clings to the buttery bibb lettuce. Shoestring leeks are crisped in a delicate tempura-like batter and carry a faint saltiness. The flavor of this dish is fleeting, drawing you back to the pale leaves for more and more and more…

As long as late summer figs are still dangling from the trees, I hope the special Fig Salad clings to the menu. Stuffed with a cube of mozzarella, the sauteed fruit is served on a vinegar wilted bed of mixed greens.

Though we didn’t order a vegan pasta, we did order was the Housemade Ricotta Gnocchi with Tomato Sauce, Basil, Pecorino ($16). Smooth cylinders of tender gnocchi drenched in a light tomato sauce that tastes of nothing else. It’s exactly what you would expect from this dish. No more, no less.

I forgot to mention our waitress! My friend instantly spotted her as a favorite instructor at Pop Physique. It was with her permission that we indulged in the Warm Skillet Cookie ($8). The cast iron pan of chocolate chunk cookie is littered with salted almonds and topped with Rocky Road Gelato. It’s a rich with a satisfying warmth that leaves you craving a cardio workout.

As rich and indulgent as chocolate is, the Oven Roasted Peach Shortcake ($8) was my favorite dessert. A polenta shortcake encased in a crystal sugar shell atop housemade peach jam and whipped mascarpone. Served with a side of lightly oven roasted peaches and scattering of rosemary, it the perfect ending to any dinner.

Dominick’s
8715 Beverly Blvd.
West Hollywood, CA 90048
dominicksrestaurant.com

Falai: A study in two visits (New York, NY)

Chapter 1 – Victory
As I (very slowly) packed up my Brooklyn apartment, my mom came into town for one last NYC hurrah. As a dedicated Food Network viewer, she arrived with many “Have you heard of X Y or Z?!” suggestions—many of which I, of course, had heard of…except for Falai.

Delicately rich

We headed over right after work and so it was no surprise to walk into an empty restaurant. Once seated, the waiter came by with a tray of various breads. Now, our reason for choosing Falai in the first place was Chef Iacopo Falai’s notable stint as Executive Pastry Chef at Le Cirque 2000, so our expectations were high. Two petit brioche nuggets were plucked from the tray and served with a shallow dish of olive oil and balsamic. The brioche was—dare I say—perfect! Like a buttery bonbon, we savored the sweet morsels and prepared for the next course: more bread!

Follow the sweet onion down the rabbit hole

After placing our order, the bread monger reappeared and offered us fresh Pane Dolce wrapped around sweet onions. Like a savory rugelach, we nibbled through the rich, flaky spiral toward ribbons of sweet white onion. Continue reading

La Bottega (New York, NY)

On a perfectly sunny summer evening the (cool) ladies of my offices hopped a cab to the airy patio of the Maritime Hotel. We quickly sank into a scene where the clientele sashay around the nautical piazza as though they are gracing an uber cool red carpet. They mingle with the hot dads, beautiful children, and monotonous models in scant breezy skirts that flashed bare ass with every butterfly flap.

Our waitress was beautiful but looked barely 17, and so I refused to take wine recommendations from her. I jealously admired her tight short shorts that looked like they hugged her perfectly, but then I saw her picking wedgies multiple times and felt better as I lounged in my summer dress.

On my side of the table, we order the cheapest bottle of white and it was one of the worst wines I’ve ever consumed. Thinking our lesson had been learned, the next round we ordered a pricier bottle, but it was only a hairline better. So we enviously watched our friends sipping on their lovely (although non alcoholic) cocktail across the table. The virgin cocktail menu assembles distinctive drinks that sounded more and more alluring as I drank my 2 bottles of crappy wine.

I found the palm sized rounds of warm pizza doughy bread and the salads to be the highlight of the dinner. Although we didn’t order pizza (until dessert ) the “bread” quietly establishes their pizza oven pride… which I’m sure is perfectly good for the tourist…

Continue reading