November 20, 2013
MEAT. Hot, glistening, enormous MEAT.
That’s probably all I need to say about chi SPACCA, but here’s some more:
A ton of salumi. Our server informed us that there is a literal ton of smoked and cured meats hanging behind the kitchen.
I mean, you have to respect anyone who has whipped lard on a menu in LA.
dining out, los angeles |
Tags: bistecca fiorentina, bone marrow pot pie, chad colby, charcuterie, chi spacca, chispacca, food photography, los angeles chi spacca los angeles, los angeles restaurant, meat, mozza, nancy silverton, photography, salumi, salumi los angeles, steak |
May 8, 2013
I’ve had a mild obsession with Jamie Oliver for years — I used to come home from school and watch him on Food Network. It’s cooks like him that started me on the road to being the food-obsessed girl I am now. So, I couldn’t go to London without visiting one of his restaurants.
Barbecoa is on prime real estate with floor-to-ceiling windows that look out on Saint Paul’s Cathedral, specializing in dishes centered around meat and fire, whether it’s steak on grills, chicken roasted in wood-fired ovens, or pit-smoked beef. It’s a testosterone-filled menu, though with the occasional delicate touch like my cocktail: a Death in the Afternoon with a rose petal for garnish.
Honestly, I felt a bit out-of-place. We went during lunchtime and were quickly surrounded by suits. Not that there’s anything wrong with suits, but the folks around us were clearly more interested in closing the deal than the (quite good) food in front of them.
October 18, 2012
We’ve talked about braising in Coke before, and I’m still a huge fan.
Especially after this recipe. It sounds weird if you’ve never done it before, but I promise the dish doesn’t end up tooth-achingly sweet the way Coke classic sometimes is, especially since it’s balanced by the salt from the soy sauce. The soda just lends a subtle sweetness and a slightly acidic braising liquid that penetrates the chicken and makes it tender and juicy. Honestly, after making this dish, I wondered if the “secret ingredient” my grandmother used for her braises wasn’t Coke.
And really, there’s nothing better than a hearty, one-pot braise on a cold evening, especially when that braise only took a few minutes to throw together, then perhaps a half hour of happy bubbling on the stove.