Paraiso Tropical – Salvador, Bahia, Brazil – Brazilian Food at it’s best

Paraiso Tropical – Salvador, Bahia, Brazil. Ole Ole Ole, sometimes OCFoodList goes out of the country to try new food. With the World Cup Soccer tournament going on we traveled to Brazil to cheer on Team USA. Unfortunately USA got eliminated but at least we got to try some great food. We tried Paraiso Tropical which was highly recommended by Dani Alves a right back for the Brazilian National team who grew up in the state of Bahia. Paraiso Tropical is run by renowned chef Beto Pimentel who also manages one of the largest fruit and vegetable plantations in the world. In his food he uses fresh fruits, vegetables and herbs in his cooking. He incorporates many exotic fruit and vegetable combinations that are not used anywhere else. Some specialties he has are his Moqueca which is a Salt Seafood Stew cooked with Coconut Milk and fruit smoothies made with fresh exotic fruit. He also has different seafood dishes which incorporate cooked exotic fruit. If you are a fruit lover or seafood fanatic definitely check this place out if traveling to the beautiful state of Bahia Brazil. Love, peace and Moqueca grease!

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Fresh Fruit Slushies made with real fruit – Mango

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Guava and Coconut Fruit Slushie

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Vegetarian Moqueca

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Moqueca – Seafood stew slow cooked in terracotta with pitanga and biri biri, peppers, special aromatic seasoning and palm oil.

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Beto’s Specialty Moqueca – Soft Shell and Shredded Crab, Shrimp and Green Cashew Nuts

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Octopus and Shrimp with fresh cooked fruits

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Fresh Fruits – Pineapple, Watermelon, Jackfruit and Sugar Cane

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Homemade Banana Candy

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Sushi Koto-Fountain Valley, CA Best Chirashi Bowl

Sushi Koto-Fountain Valley, CA. You know those restaurants frequent all the time and want to keep it your little secret. Sushi Koto is one of those places for me. This place in my opinion has the best valued Chirashi Bowl in the land. Yes based on value and quality it even takes out the mighty Akasaka and I’ll even explain exactly why. When going to Sushi Koto don’t mind anything else on the menu, it’s all about the Chirashi Zen. Don’t bother with any of their other Chirashi specials or Bento plates. They are good but the Chirashi Zen is the best. It is better than any other Chirashi bowl I have tried because it comes in a box and you open the box and it is beautiful and you are amazed but then “Spoiler Alert” you realize that the box has two levels. One level consists of mostly fish roe and rice but not just salmon roe but also masago, flying fish roe and others which creates a colorful masterpiece. That level also contains avocado, baby squid and unagi and others depending what is fresh for the day. The 2nd level is your normal Chirashi fare including tuna, albacore, yellowtail, salmon, mackerel, white fish, shrimp, egg but also scallop, clam, crab, uni and if you are lucky some chu toro and other morsels. The bowl varies on what is fresh for the day but is pretty consistent and gives you much much more variety than most Chirashi bowls. What makes it even better is it is a fraction of the price as well for only $25.00, which is a total steal. I like going here after work and not having to make a reservation, not having to wait for a table so please keep this our little secret, hush hush. Oh by the way their other food is decent but why mess, when you can just have the best. Love, Peace and Chirashi Zen grease. 20140705-130213-46933701.jpg

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Trois Mec – Los Angeles, CA

Trois Mec – Los Angeles, CA.  Ludo Lefebvre’s brick and mortar restaurant, what can I say.  Ludo has been one, if not my favorite chef for several years now. But we will get to that later, Ludo is a french born and trained chef who moved to Los Angeles, CA in his early 20’s.  He became head chef at L’Orangerie and Bastide both gaining Mobil Guide five-star awards under his direction.  Ludo first caught my attention starring on Top Chef Masters and opening the pop up restaurant Ludobites in Los Angeles, CA.  Ludobites provided me with some of the best dining experiences in my life.  I still remember several dishes to this day including the Potato Mousseline, Ham Sandwich Soup and an Octopus dish (so tender that we could cut a inch thick tentacle with our fork).  I remember discussing this dish with Ludo at our table, about how amazed we were on how tender the usually tough Octopus was and Ludo replied in a heavy french accent, “It is very easy you just cook it low heat for a long time, no problem.” Easier said than done.

Trois Mec is a very interesting restaurant, not only has it taken over a Raffallo’s Pizza restaurant, Ludo has purposely kept the original signage intact.  So passersby may have no idea one of the best restaurants in the nation resides in a lowly strip mall on Highland Ave. Trois Mec is a reservation only prix fixe menu.  Reservations are released via their website and a hot commodity selling out for weeks within minutes of being released.  Trois Mec is considered the hottest restaurant in Los Angeles and some have rated it the top restaurant in the US.  With a prix fixe menu of $75.00 which you prepay in advance it is a steal for the quality of food you receive.

Now onto the food.  Trois Mec is definitely a restaurant I wouldn’t bring someone unless they have a true appreciation for fine dining and understanding of excellent complex food.  A lot of his dishes seem very simple but the complexity is amazing.  Ludo crafts his dishes to seem very simple at the naked eye but when you dig deep with your fork and when the dish tickles your taste buds it is exactly the opposite.  Ludo is the master at transforming simple dishes and flavors you would never dream about combining and making them delicious.  His take on Garlic Bread, King Crab with Peruvian Ceviche, Veal Belly, Grilled Cabbage and Strawberry Cake were awesome.  I will admit flavor wise some of the dishes didn’t agree with my palate and that could just be due to my flavor preferences.  Nonetheless Trois Mec is a magical experience.  Thank you Ludo for your creativeness, professionalism, individuality and greatness you have brought to the culinary world.  You have changed the way I have ate, tasted. looked at and thought about food, cheers.  Love, peace and Veal Belly grease!

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Picture with Ludo and I taken back in 2010 at Ludobites at Gram and Papas.

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Kitchen staff hard at work

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Full view of the kitchen

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Ludo the master stepping in to add a finishing touch

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Menu

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Herb Salad Tart with edible Flower

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Buckwheat Popcorn

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Crispy Tapioca with Passionfruit

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Inside the Crispy Tapioca

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Garlic Bread

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Inside Garlic Bread

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Dijon Creme Brulee

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Carrots, Crispy Hay, Cultured Coconut Milk, white Chocolate Emulsion and Ramps

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King Crab, Peruvian Ceviche, Avocado, California Citrus, Buckwheat Popcorn and Edible Flowers – my favorite dish

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Grilled Cabbage, Smoke Almond Milk Anglaise, Miso Flan and Fennel Pollen – a fan favorite on his menu, who knew burnt cabbage could taste so good.

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Confit Squid, White Asparagus, Caper Puree and Mascarpone (Supplement)

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Veal Belly, Crispy Artichoke and Parmesan – Another amazing and interesting dish

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Strawberry Cake, Meringue, Chantilly, Fresh Strawberries and edible flowers – This dish was very complex with a lot hidden under the cream.  One of the best desserts I have had.

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Mignardises – Garlic Caramel

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Signed copy of Ludo’s book Ludobites

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OC Night Market – Costa Mesa, CA

OC Night Market – Costa Mesa, CA. The OC Night Market took place May 9th-May 11th. The 626 Night Market brings itself to Orange County for the first time. The night market is the largest Asian themed night market in the United States. Bringing a very wide variety of different food, merchandise vendors and performances. They had food varying food from corn on the cob, stinky tofu, teriyaki beef sticks, noodles, ramen burgers, ramen, whole grilled squid, fishballs, waffles, takoyaki, burritos, smoothies, fresh squeezed juices, hot dogs, scallion pancakes, boba tea, sushi, kebabs, beef jerky, frozen custard, funnel cake and much much more. I only had one stomach so unfortunately I couldn’t try everything I wanted but I did stuff myself to the brim. They also had different vendors selling merchandise from art, clothing, cell phone accessories and even 3D printers. I picked up maybe too many items from the Stussy/Undefeated booth. They packed all my merchandise in a black trash bag so I looked like a trash man the rest of the night. OC Night market featured a cornucopia of different performances from singers, rappers, beat boxers, dancers and comedians. Congratulations to PAC Modern for winning the Horizon dance competition and the $1000.00 prize. OC Night Market also featured the worlds largest Boba tea in the world aptly named Bobasaurus Rex. If you like to try different types of Asian food and don’t mind lines the OC Night Market is for you. Check for upcoming events in SoCal at www.626nightmarket.com. Love, peace and Fish Roe Ball grease!

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Bobasaurus Rex – The world’s largest cup of Boba tea.

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Roasted corn in a cup

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Mister Potato

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Mister Potato – Garlic Butter

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Teriyaki Beef stick

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Fish Roe Balls and Kimchi

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Smiling Rice Sausage Stick

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Ramen Burger

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Hashigo – Costa Mesa, CA

Hashigo Korean Kitchen – Costa Mesa, CA.  Hashigo is located in an unassuming strip mall home to a few other good eateries, including the likes of Anjin (Japanese BBQ) and Oki Doki Cafe (Mixed Asian) among others.  Hashigo is a great place to grab a drink and meal with friends or catch the game after work with its 4 flat screens.   They also have many happy hour specials as well as specials when the Lakers play.  Hashigo would be best described as Korean Fusion restaurant and they carry a lot of Korean comfort dishes. They also have some amazing Korean fusion dishes that are not only creative but also delicious.  Two of the best examples of this are the Curry Stewy Cheese fries and Korrito. The Curry Stewy Cheese Fries are a mix of Korean curry, melted cheese, onions, scallions and french fries.  I am not the hugest curry fan but this dish actually works and is comparable to a great chili cheese fries dish.  The Korrito is pure amazingness, it takes Korean Fusion to the next level.  Everyone not living under a rock has witnessed the spur of Korean fusion food particularly started by Roy Choi’s Kogi trucks and continued by the multitude of restaurants, gastropubs, cafes and food trucks offering Korean fusion dishes usually Korean and Mexican (Latin American) fused so ingeniously in Korean tacos, burritos, quesadillas, etc.  The Korrito is taken to a new level, not only is it a burrito mixed with your choice of Korean marinated meat such as Kalbi (marinated beef short rib) or Bulgogi (Grilled Marinated Beef), kimchi fried rice, cheese and cilantro but they serve it bathed in a steaming broth of hot Soon Doo Boo/Sundubu (hot tofu soup).  Burritos, Kalbi and Soon Doo Boo are 3 of my favorite dishes so its a win win win!  Did I mention that every meal also comes with complimentary with Banchan (small appetizers) which includes kimchi, sweet potato and pickled radishes.  They also carry Short Rib Tacos, Korean style Buffalo Wings, Bootcamp Ramen, Spicy Kimchi Fried Rice, Udon, Soba Noodles, Bi Bim Bap, Squid Legs, Garlic Edamame, a variety of Sushi Rolls and multiple Dinner Combos.  When a creative new dish tastes delicious that’s when things get exciting.  Cheers to the Korrito.  Love, peace and Korrito grease!

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Kalbi Box Combo with Mandoo (fried dumpling), green salad, macaroni salad and rice.20140517-160900.jpg

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Bulgogi Box Combo

 

 

Nick’s On 2nd – Long Beach, CA

Nicks’s On 2nd – Long Beach, CA. We went to check out Nick’s On 2nd for a going away dinner for a friend that I have known since Jr. high that is moving to London (Wow I think we have known each other for 20 years). The friend that is going away ended up not showing up, womp womp. But we were still able to have a great dinner with all people in attendance. Nick’s serves classic American food and some dishes have a twist but everything is made very well. They are known for their fried deviled eggs which are ridiculously good. The breading on the egg is very light and not oily. They also have an awesome Prime Rib Dip Sandwich and Ribeye Melt Sandwich as well as Asparagus fries but everything we ordered was delicious. Can’t wait to come back and try some more things off their menu, a great place for classic American dishes done well. Love, peace and fried deviled egg grease!

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Fried Deviled Eggs

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Asparagus Fries

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Ribeye Melt

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San Francisco Cioppino

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Braised Beef Short Ribs with mashed potatoes, fried onion straws and vegetables

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Prime Rib Dip with Bacon Potato Salad

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Warm Butter Cake

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Ramen Yokocho Festival – Arcadia, CA

Ramen Yokocho Festival – Arcadia, CA. Ramen Yokocho is the biggest ramen festival in the US and wasw held at Santa Anita Park in Arcadia on March 29th and 30th. It featured over 14 different ramen from Japan, Los Angeles, San Jose, San Diego and Las Vegas. Ramen Yokocho also featured the now famous ramen burger. The festival also featured the Tokyo City Cup celebrating Japan Family Day which had different performances including Japanese guitar, singers, sumo wrestling, lion dance, taiko drums and kendo sword fighting.  Now about the food, I wanted to try all the places from Japan of course, no need to eat at places from LA. I tried Mattou Seimen-Tokyo Ramen Show 3 year champion, TATSUNOYA-tonkotsu ramen ranked #1 in Kyushu, Tsujita Tokyo-#1 ramen ranking in Zagat, LA Weekly and LA Times and the ramen burger. The ramen burger was actually not a gimmick and was really pretty good. The ramen patty actually worked and didn’t totally fall apart and the sweet and savory sauce was very tasty.  Love, peace and ramen burger grease.

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Ink – Los Angeles, CA

Ink – Los Angeles, CA. Ink is Michael Voltaggio’s restaurant. Michael has been Food & Wines Magazine best new Chefs and was the winner of Top Chef Season 6 beating out his brother Bryan Voltaggio who was runner up. Bryan went on to compete in Top Chef Masters. Michael has worked under acclaimed chefs including the legendary Jose Andres. The Voltaggio family definitely has some good cooking genes. Ink also has a sister restaurant in LA called Ink Sack. Ink Sack serves high end creative sandwiches. Ink is his first signature restaurant which is described as serving “modern Los Angeles cuisine.” Ink has a lot of interesting and somewhat whimsical dishes. The standout dish offered is the egg yolk gnocchi. I ordered this dish on multiple recommendations and I expected a really good gnocchi made with egg yolk. I didn’t expect it to recreate a soft boiled egg with the inside oozing out with egg yolk after taking a bite. That was definitely a special moment when a chef can create something unexpected like that. Cheers Mr. Voltaggio, those moments are a foodies treasure. Love, peace and egg yolk gnocchi grease!

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Shinobu Shabu – Westminster, CA

Shinobu Shabu – Westminster, CA. Shabu Shabu is a Japanese dish consisting of thinly sliced meats and vegetables cooked in boiling water. The term Shabu Shabu refers to the sound emitted when stirring ingredients in the cooking pot. Shabu Shabu has been all the rage lately because it is a overall healthy meal with vegetables and proteins not cooked in oil as well as a fun way to eat your food. Shinobu Shabu continues on this trend offering a wide variety of different proteins including Wagyu Ribeye, Prime Ribeye, Angus Beef Short Rib, Pork Loin, Salmon and Shrimp. Each meal come with an assortment of vegetables and two types of noodles including the option to have your own customized noodle soup made by your server near the end of the meal. Shinobu offers two different dipping sauces and a wide variety of sakes and beer choices. They offer a unique desserts including Mochi ice cream and homemade black sesame ice cream but the dessert that is off the charts is their own creation of an Asian style funnel cake which is a must try. This recipe was stumbled upon by deep frying different items and frying an udon noodle. Sounds strange but worth trying for an interesting treat topped with ice cream. Shinobu Shabu also offers unique seating options instead of your normal bar seating as in
most Shabu Shabu restaurants they have table seating which can accommodate large parties. For great service and quality ingredients try out Shinobu Shabu. Love, Peace and Shabu Shabu Grease.

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Rance’s Pizza – Costa Mesa, CA

Rance’s Pizza – Costa Mesa, CA. Have you ever been craving Chicago Deep Dish Pizza in Orange County and didn’t want to hop on a flight to the Windy City? Well your prayers have been answered. Rance’s has brought his own recipe of Chicago deep dish to Costa Mesa. This isn’t some sort of imitation, this is the real deal using fresh and high quality ingredients. They have three different types of pizza including deep dish pan, thin crust and their own customization of stuffed deep dish pizza. Rance’s has improved his recipe relentlessly and has made everything from scratch including the sauces. The flavors of the pizza are very robust. A must try when wanting authentic tasting Chicago Deep dish in Cali. Love, Peace and Chicago Deep Dish Pizza Grease!

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