SOUP SPOON
Italian wedding soup
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Stick a Fork in It... ...or a steak knife.
Or a skewer. Or a spoon. Wrap a pair of chopsticks around it. Or plunge in a corkscrew. Because of our wealth of restaurants, we're a multi-utensil town. A primer on what cutlery to use where--and hands are fair game here as well--in restaurants across Southern California.
THE RESTAURANT ISSUE
For The Record
Los Angeles Times Saturday June 24, 2006 Home Edition Main News Part A Page 2 National Desk 0 inches; 27 words Type of Material: Correction
Restaurant Issue: The phone number for M Cafe de Chaya was incorrectly listed in a review in West magazine's Restaurant Issue (June 18). It is (323) 525-0588.
For The Record
Los Angeles Times Sunday June 25, 2006 Home Edition Main News Part A Page 2 National Desk 0 inches; 32 words Type of Material: Correction
Magazine restaurant issue: The phone number for M Cafe de Chaya in Los Angeles was incorrectly listed in a review in West magazine's restaurant issue on June 18. It is (323) 525-0588.
For The Record
Los Angeles Times Sunday July 09, 2006 Home Edition West Magazine Part I Page 5 Lat Magazine Desk 0 inches; 29 words Type of Material: Correction
The phone number for M Cafe de Chaya was incorrectly listed in a review in the Restaurant Issue ("Stick a Fork in It," June 18). It is (323) 525-0588.
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Young Hollywood heads to the old Rat Pack hangout Dominick's for comforting dishes such as Italian wedding soup, a rich poultry broth with swatches of emerald greens and shreds of egg bobbing with perfect little meatballs from chef Brandon Boudet. The setting, complete with cozy bar, walls covered in vintage black-and-white photos and a seductive walled patio with an outdoor fireplace, feels like Greenwich Village in the 1950s. Dominick's, 8715 Beverly Blvd., West Hollywood; (310) 652-2335.
Gumbo
Terry Fortia, a refugee from Hurricane Katrina, makes a mean gumbo at Memphis, a new hot spot with bordello red walls, private dining rooms and vintage films projected onto neighboring buildings. The gumbo, laced with shrimp, crawfish, oysters, crab and okra, has a rich, irresistible funk. This summer the outdoor patio in front will come into its own at this late-night scene. Memphis, 6541 Hollywood Blvd., Hollywood; (323) 465-8600.
Green mole soup
Guelaguetza, a modest cafe with oil cloth on the tables and the scent of roasted chiles and nuts wafting out the door, has moles that are made from ingredients brought from Mexico every week. A green mole, fragrant with cilantro and epazote, flavors a delicious soup made from pork bones and chayote squash. Intricately spiced mole negro de Oaxaca flows over chicken like chocolate over an ice cream sundae. Guelaguetza, 11127 Palms Blvd., Palms; (310) 837-1153.
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SPOON
Ice cream
The glass display cases at Boule are filled with Sona pastry chef Michelle Myers' exquisite handmade chocolates and fruit gelees, but don't leave without some Tahitian vanilla bean ice cream or apricot-jasmine, chocolate or yuzu buttermilk sorbets. Why stand in line at Berthillon in Paris when you can get ice creams and sorbets this excellent close to home? It's summer. Cool down. Boule, 420 N. La Cienega Blvd., Los Angeles; (310) 289-9977.
Shark fin flan
At Bluefin, sushi chef Takashi Abe knows his sashimi. But the Matsuhisa alum also indulges his creative side with dishes such as shark fin flan, a fragile custard with threads of shark fin on top. Eat it slowly, with the small bamboo spoon, the better to savor its silken texture and delicate flavor. For dessert, try the creme brulee with the haunting taste of green tea. Bluefin, Crystal Cove Promenade, 7952 E. Pacific Coast Highway, Newport Coast; (949) 715-7373.
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FISH FORK
