My goal was a 10 minute pace, which is not at all unreasonable. I’m comfortable running a 5K distance so two weeks before the half marathon, I increased my distance to 6 miles and then to 10 miles the week before. I had planned to run about 12 miles on Friday, rest and carb up on Saturday in preparation for the half marathon on Sunday. When I started my run on Friday, I noticed sharp pain and tightness in my right calf. I thought I could just run it off, but I wasn’t able to make it out of my driveway (I have a long driveway )! I spent the rest of Friday and the whole day Saturday drinking lots of water and stretching out my calf. By the time Sunday came around, I wasn’t 100%, but at least I was able to run. I tried to maintain my usual pace, but I had to slow down when I felt my calf tightening up.

Henry can’t hang so I conned his brother into running with me

Time: 2:16:03
Pace: 10:23

Considering I wasn’t sure if I would be able to run two days before the race, I’m satisfied with my time. There’s definitely room for improvement!

Focus on yourself and not what others think of you. You will hear the phrase, “what you think of me is none of my business”, in a couple of years. Embrace it. Embody it.

Get braces! Don’t stall and use your senior portraits as an excuse. You don’t end up ordering them anyway.

Stop skipping class because you stayed up the night before chatting on AIM or you’ll end up at UC Irvine as an Economics/Criminology double major. JK! Go Anteaters! ZOT ZOT

I asked him to be more romantic. And he went above and beyond by surprising me with a home cooked meal.

Butter Poached Lobster

Pan Seared Rib-Eye with Sauteed Mushrooms and Asparagus

We finished our meal with red velvet cheesecake and coffee.

Perfect Valentine’s day. ♥

Who remembers this Simpsons episode?? LOL

Let’s go back. Way back… Ok, maybe not that far. Back to 2010 when Henry and I dined at Melisse for my 26th birthday. Even though I’m a little fuzzy on the details (I can barely remember what I did last week ), I’ve considered Melisse one of my top ten restaurants ever since.

Bread and Amuse Bouche

Seard Foie Gras, Yellow and White Peach, Hibiscus-Rosemary

Egg Caviar, Poached Egg, Lemon-Chive Crème Frâiche, American Ostetra Caviar

Lobster Bolognese, Fresh Cappelini, Black Truffles, Basil

Santa Barbara Spot Prawn, Cuttlefish, Sea Urchin, Nasturtium

Sonoma Lamb and Sausage, “Ratatouille”, Red Pepper, Jus d’ Agneau

Liberty Duck Breast and Confit Leg, Figs, Forrono Beets, Jus d’ Epice

Millefeuille of Fruit Rouge, Vanilla Ice Cream

Sticky Toffee Pudding, Mocha Malt Ice Cream, Red Berry-Hibiscus Consommé

Petits Fours

I would describe our meal as refined simplicity. Each dish showcased individual ingredients that combined beautifully. Melisse is worthy of it’s two Michelin stars.

Verdict: 4.5/5
Mélisse
1104 Wilshire Blvd
Santa Monica, CA 90401

Adapted from The Fine Cooking, The Best of Chicken

(yields ~ 4/5 servings, 1 chicken breast each)
Ingredients:
1 pack of bone-in, skin-on split chicken breasts (the ones I buy come in 5)
6 tbsp dijon mustard (I like to substitute 1 or 2 tbsp of honey truffle mustard if I have it available)
6 tbsp olive oil (I use Stonehouse Roasted Garlic Olive Oil)
3 tbsp balsamic vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
(Additional kosher salt/pepper before baking)

Directions:
1. Whisk together mustard, olive oil, balsamic vinegar until smooth. Marinade chicken breasts for at least 6 hours – for me, it’s usually about 8.
2. Preheat oven to 400°.
3. Bake chicken in the middle rack for 20 minutes. Baste chicken with its own juices.
4. Continue to bake for 10 minutes. Baste again.
5. Continue to bake for 10 minutes. Baste again.
6. Continue to bake for 10 minutes.

THAT’S IT!

Bon appetit!

I had the opportunity to get braces in high school, but I didn’t take it because I didn’t want to look like a dork. I KNOW, I’M SO LAME. Also, my parents would have had to pay for everything out of pocket since I didn’t have dental insurance. Increasing my parents’ financial burden was the last thing I wanted to do. I didn’t have insurance at the time of my accident so the bills for the ambulance, hospital room, x rays, out-patient follow ups added up to more than $6,000.

In college, getting braces was out of the question. SO. NOT. CUTE. I was trying to find my future husband. DUH.

It wasn’t until I graduated and started working full time that I seriously considered getting braces. I had good insurance, had the financial means and was in a serious relationship. Why not? I couldn’t come up with a good answer so in August of 2009, I made the jump.

Well folks, after 2.5 years, I’m finally braces free! I’ll have to wear retainers for the rest of my life and believe me, I will do so religiously – I’m not taking anything for granted.

Although it’s not that noticeable, I still have somewhat of a crooked smile because of my lips. But you know what? Fuck it! I like my flaws.

Yesterday was my off Friday. Yesterday was also the last day of dineLA.

On our day off, Henry and I braced ourselves for traffic and terrible parking as we ventured into DTLA for a dineLA lunch at Bar + Kitchen. I decided on lunch as opposed to dinner because I was more intrigued by the items on the lunch menu.

Bar + Kitchen is located in the lobby of the O Hotel. I found it interesting that there is no distinct separation between the lobby and the restaurant. The first level of the O Hotel truly epitomizes the open floor plan concept. Tables with half booth seating run along the side of the wall with the exception of a communal table (or table for a large party) situated behind the hotel’s front window.

In addition to the dineLA menu, we also ordered mussels off of the regular Winter menu.

PEI mussels fennel, saffron, tarragon aioli, grilled bread $9

The mussels were tender and I loved the spicy kick of the broth. Grilled bread with mussels is a must!!

Appetizers

Crispy pork belly, pickled sunchokes, plum puree

Perfect execution! The pork belly was indeed crispy on the outside, but tender with the right amount of fattiness on the inside. I liked the play on sweet and sour from the plum puree and pickled sunchokes.

Butternut squash & ginger soup, créme fraiche, spiced pepitas

Very comforting. Incorporating ginger into butternut squash soup never crossed my mind, but it really works! The ginger breaks up the sweetness of the butternut squash and adds depth of flavor. The spiced pepitas were a nice touch, providing a contrast in texture.

Entrées

Shrimp & grits, spanish chorizo ragout

This was the dish I was most excited about, but it disappointed me. The ragout was so so so salty, even when mixed with the grits! If not for a heavy hand with the salt, this dish would have been great. At least they didn’t skimp on the shrimp (5).

Mustard glazed kurobuta pork loin, mashed sweet potatoes, roasted brussels sprouts

The pork loin was tender and the mustard glaze gave it amazing flavor. Note to self: must try to recreate this at home!

Desserts

Warm chocolate & peanut butter cake, banana ice cream, peanut brittle

There wasn’t anything wrong with this dessert; it was just very ordinary.

Butterscotch pot de créme, whipped cream, shortbread cookies

I preferred this over the chocolate/peanut butter cake because it light. My only complaint would be that the consistency of the custard was a little thicker than what I’m used to.

Given the short time frame of dineLA, my goal was to try two new restaurants.
Waterloo & City ✓
Bar + Kitchen ✓
Done! I’m very happy with my choices this time around. Best dineLA so far!

Verdict: 3.5/5
Bar + Kitchen
O Hotel
819 S Flower St
Los Angeles, CA 90017

Inside Napa Rose, there is a lounge, main dining area, Dessert Counter and Chef’s Counter. The Dessert Counter seats about 4 to 5 people and is off to the right of the kitchen overlooking the preparation of desserts. The Chef’s Counter is split by the service counter (see picture below); each side seats 4. Diners sitting on the left facing the kitchen have a view of appetizers being made while diners on the right get to see the main course action unfold. Because of the extended experience, there are only two seatings per night at the Chef’s Counter, 5:30PM and 8:30PM.

Executive Chef Andrew Sutton

To snag seats at the Chef’s Counter, I made a reservation a month in advance for a 5:30PM seating. Henry and I were excited to celebrate our 5 year anniversary with a “free” dinner (thank you Disney Dollars)!!

The night of our reservation, we arrived early only to find out that whoever took our reservation FUCKED UP because they had no record of it. WTF! I could not believe it. I was on the verge of tears. THANKS FOR RUINING OUR ANNIVERSARY ASSHOLE!!!! The Chef’s Counter was completely booked that night so the only thing the manager could do was offer us seats in the main dining area. I contemplated just walking out and going home, but I remembered that I had expiring Disney Dollars to use so I reluctantly accepted.

After being seated, we placed our order fairly quickly since we agreed beforehand that we would order the “Vintner’s Table” (Chef’s Four Course Tasting Menu). I didn’t have a chance to be indecisive!

Amuse Bouche

Halibut

Pork Belly & Loin

Steak

Goat Cheese Doughnuts

My anger began to subside as we finished our first course and it all but disappeared by the time dessert was served. Instead of sulking the whole night, I actually enjoyed my meal. Every dish was well executed and delicious. I especially loved the pairing of goat cheese doughnuts and “pear soup” (I told you I love hot + cold).

At the beginning of the night, given the reservation drama, I was sure we would never, ever, ever come back to Napa Rose… EVER. At the end of the night, I was willing to come back and pay for our meal!

…And come back we did. Less than a month later! Yes, mostly for the food, but also because Napa Rose comped our first meal in attempt to make things right – we only had to pay for Henry’s wine pairing, tax, and tip (based on full dinner amount, of course). That meant I still had expiring Disney Dollars to use.

For our second visit, I was only able to reserve seats at the Dessert Counter.

View from the Dessert Counter

See the empty seats on left? That’s the Chef’s Counter. Since all 4 of those seats were empty and it was well past 6PM, I asked Sous Chef Gloria what the deal was. After speaking with the manager, she explained that the party cancelled and offered us the seats. HELL YEA! Not only did our view get upgraded, Sous Chef Gloria also told us about another tasting menu, one in which you relinquish control of your meal over to the chefs; we had no idea what our next course would be. This option had more, smaller portion courses and costs the same as the “Vintner’s Table”. I highly recommend it if you are able to sit at the Chef’s Counter.

View from the Chef’s Counter

We LOVED every dish, but the highlight of our meal had to be the mushroom soup. AMAZING. The “Best Hot Chocolate” was a close second I can’t wait to return for another meal.

Verdict [1] & [2]: 4.5/5
Napa Rose (@ Grand Californian)
1600 S Disneyland Dr
Anaheim, CA 92802

Henry and I first dined at Redd for lunch in October, 2009.

Crispy Duck Confit with Lentils and Foie Gras Meatballs
Glazed Pork Belly, Apple Purée, Burdock, Soy Caramel
Steamed Pork buns, Hoisin, Vegetable Slaw
Braised Shortrib, Bacon, Cipollini onions, Fingerling potatoes, Red Wine Jus
Caramelized Diver Scallops, Cauliflower Purée, Almonds, Balsamic Reduction

We loved it and couldn’t stop raving to our friends and family about our wonderful experience. Fast forward about two years and we returned for dinner with a couple of friends, fully expecting Redd to knock our socks off. But… that didn’t happen. Perhaps my expectations were too high or my tastes have matured/palate refined or even a combination of both – overall, I was not impressed with our meal.

We started off with oysters and appetizers to share.

Glazed Pork Belly, Apple Purée, Burdock, Soy Caramel $14
Carnaroli Risotto, Maine Lobster, Meyer Lemon Confit, Truffle Oil $15

The pork belly was one of my favorite dishes the first time around and for that reason, I ordered it again. And thankfully, it was as good as I remembered! The risotto was delicious as well, making it difficult for me to have to share it with 3 other people.

Sauteed Skate, Onion Fondue, Summer Beans, Hazelnut Brown Butter $28
Petrale Sole, Coconut Jasmine Rice, Clams, Chorizo, Saffron Curry Nage $28
Prime New York Steak and Shortribs, Salt Potatoes, Bacon and Mushroom Ragout $32
Liberty Farms Duck Breast, Shelling Bean Cassoulet, Bread Crumbs, Thyme Jus $29

The best entree of the table was the skate with brown butter; everything else just fell flat. The saffron curry nage left a bitter after-taste and the steak and shortribs were your standard meat and potatoes dish, nothing special. I was most disappointed with the duck; it was overcooked, the skin was not crispy and the amount of bread crumbs over the cassoulet was ridiculous.

Butterscotch Pudding, Vanilla Anglaise, Pinenut Rosemary Cookies $10
Chocolate, Peanut Butter Beignets, Bitter Caramel Ice Cream, Bananas $10

After being let down by the entrees, I wanted to pass up dessert. But since we were (unofficially) celebrating Henry’s birthday, we ordered two to share. I liked the butterscotch pudding more than the beignets because it was lighter and not as sweet.

Oh, btw, it didn’t make things better that a lady sitting 10 feet away from us was throwing up UNDER THE TABLE. It was her bachelorette party.

Verdict: 3/5
Redd
6480 Washington St
Yountville, CA 94599

UPDATE: UM.. How could I forget about Petrossian?! Read my reviews, pre and post Ben Bailly departure.

The current dineLA ends Friday, Feb 3rd!

This past Friday, Henry and I made our way to the Westside for dineLA at Waterloo & City. When we arrived, the first thing that struck me was the size of the restaurant. I didn’t expect it to that big! There’s an outdoor patio area (where we were seated) and two indoor dining areas separated by a large bar.

In addition to the dineLA menu ($34/person), we couldn’t pass up the Indian Butter Chicken Pizza, Murgh Makahni Sauce, Mozzarella ($14) off of the regular menu. To pace ourselves, we followed our waiter’s suggestion of having the pizza come out first, eating a couple of slices and boxing up the rest to take home.

Unfortunately, I forgot to bring my camera. These phone pictures do not do the food justice.

The pizza was delicious! Although it would have been nice to have more chicken, the chicken that was on the pizza was incredibly tender. I liked the heat from the makhani sauce and raita (in the middle).

Next came the dineLA dishes…

Appetizers

Chicken Liver & Foie Gras Parfait, Toasted Brioche, Sweet Potato Jam

No complaints whatsoever. The toasted brioche provided the perfect canvas for the mousse and the jam cut the saltiness.

Tuna Tartare, Fried Piquillo Pepper, Avocado

AMAZING. The freshness of the tuna and cucumbers, the creaminess of the avocado, the spiciness of the sauce… everything just worked so well together. The fried piquillo pepper was icing on the cake.

Entrees

Roast Pork Chop, Fuji Apples, Pork Belly, Squash Puree, Onion Rings

As you can see, this thing was HUGE! The pork chop was tender and flavorful and there’s just something about the combination of pork and apples that I absolutely love.

Australian Bass, Ricotta & Truffle Gnocchi, Cara Cara Oranges, Celery Root

This was the only dish that was a little bit off. The bass and gnocchi were great by themselves and even paired together. The orange slices alone were refreshing. But bass + gnocchi + orange… hmmm, not so much – this combination just didn’t work for me. Also, the skin of the bass could have been crispier if not for the moisture from the oranges.

Desserts

Waterloo Doughnuts, Bavarian Creme, Rum Glaze, Raspberry Sorbet

The doughnuts weren’t as good as the goat cheese doughnuts from Napa Rose, but still solid. I loved the hot and cold pairing of doughnuts and raspberry sorbet.

Sticky Toffee Pudding, Salted Caramel, Vanilla Ice Cream

Whenever I see sticky toffee pudding on the menu, I order it. This one at Waterloo & City was, by far, the BEST I’ve ever had.

Thanks for breaking my DineLA rut, Waterloo & City. I will DEFINITELY come back and dine again.

Verdict: 4.5/5
Waterloo & City
12517 Washington Blvd
Culver City, CA 90066