June 30, 1989 |
Spaghettini, the swank Seal Beach grill and pasta house, celebrated its first birthday last weekend. Like many babies, it gets by largely on beauty. Its many dining rooms are large and airy, with high ceilings, terra-cotta floors, handsomely dressed tables, ladder-back chairs and French country murals on the walls. There is a library room with cabbage-green carpets and crescent-shaped booths under shelves of ancient-looking books, so this baby can grow up smart. And there is an open kitchen, complete with mesquite grill and a brick, oak-burning pizza oven, so it won't have to be jealous of the other kids' toys.
HOME & GARDEN
July 3, 2003 |
Here WE ARE, heading back to our favorite butcher shop. To Porterville, Calif., we go. The city that never sleeps. "He was married to one of those women with no lips," says my buddy Irv, "so her lipstick always looked crooked." Irv is weaving stories as we zigzag our way to Porterville, a couple of hours and 50 tall tales from Los Angeles. It's like being on the road with a 45-year-old Tom Sawyer. The speedometer reaches 70. Irv's mouth tops 85.
July 2, 1987 |
Barbecuing is like cooking chili. Each devotee is absolutely, incontrovertibly convinced he or she does it best. It is a personal accomplishment that can be equaled by no one and, of course, each is equally certain that his or her personal recipe for barbecue sauce (usually a tightly held secret) cannot be matched by anyone anywhere. We are talking fanatics here. These are grilling and smoke-cooking experts who have no peers. There's only one way to grill or smoke foods for this group . . . and that's their way!
July 17, 2002 |
Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That's why I was thrilled to find bottled ponzu in the supermarket--there's no trick to opening a bottle. Take five minutes to add a few ingredients to the ponzu and you've got a great glaze for chicken. Serve this with stir-fried bok choy and steamed jasmine rice, and you've got a meal. The glaze also would work well on grilled shrimp or fish.
October 20, 1996
Regarding "If It Doesn't Move, Grill It!" (by Mary Melton, Sept. 15): Peas porridge hot Peas porridge cold Peas porridge on the grill Leaves me cold! Harron Kelner Chatsworth
March 12, 2008
Recipe: Bistecca fiorentina (Tuscan steak) Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature Servings: 3 to 4 Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature. You can order this especially thick cut of steak in advance from any fine meat counter or butcher, such as Guss Meat Co., 949 S. Ogden Drive, Los Angeles, (323) 937-4622. 1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds)
June 16, 2011 |
Dear SOS: Have you tried the roasted veggie burger at Upper West in Santa Monica? If you haven't, you must. It is hands down the best veggie burger on the planet. Would love to see if the Los Angeles Times Test Kitchen can come up with the recipe. Carly Irion Santa Monica email@example.com Dear Carly: Upper West's version of the veggie burger is a wildly flavorful combination of ingredients, packed into a generous patty and grilled to perfection. Served topped with a thick, smoky tomato aioli, roasted piquillo peppers, sliced avocado and a chunky, sweet-tart pineapple relish, this is one burger that might even make a convert out of the most ardent meat lover (at least temporarily)
June 30, 2012
"Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it's a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a 'grilling family.' My Uncle Howie was on the forefront - it was a passion of his. I have fond memories of him even out in the rain standing his post at the grill. He would create some great meals - all simple and clean in nature, and yet you would think there were 15 ingredients in each item.
August 22, 2012 |
A new steakhouse called Smoke is slated to open on Melrose in the previous Artichoke Heart space in West Hollywood. This will be the third restaurant for partners Justin Safier and Travis Lester of BRG restaurant group, who opened Brick + Mortar earlier this year in Santa Monica and Bar Esquina in Cabo San Lucas in 2010. Smoke will open its doors Labor Day, Sept. 3. The name and concept were built around the restaurant's existing wood-burning grill. Its iron wheel with a lever raises or lowers the cooking surface of the grill to change the temperature.
April 9, 2003
Please tell me "The Hollywood Lunch" (March 19) was fictional. In this day and age, with the state of the world, it's amazing (and disgusting) that adults act this way. Whatever happened to acting decent and just going about your business? Making "junior" agents give up their tables just because you can proves what Martin Mull once said: "Hollywood is high school with money." Keri Scaggs Pacific Palisades Not only the "industry type" is treated well by Michael Goddard and staff at the Grill.