It's More Than Just Eating: Part III Taste of the Nation

Monday, June 7, 2010

Part III Taste of the Nation

Mar'sel

Michael Fiorelli

BBQed beef banh mi with house pickled vegetables and chili aioli

California avocado salad fresh hearts of palm, Persian cucumber, yogurt, lemon and dill

Ok so they are serving banh mi.... my ethnic staple. I am going to be extremely picky and critical on how this was made and it didn't do it for me. It wasn't exactly a traditional banh mi sandwich but it was just mediocre for a sandwich in general.

Comme Ca

David Myers

I don't know exactly what was served but it was some sort of tomato and strawberry soup. Both ingredients were prevelant but I was far from being impressed by this. I only took a few sips and thought it was weak. Com'on, David Myers! Comme Ca is your only restaurant standing in LA right now. Step it up!

Napa Valley Grille

Joseph Gillard

Sweet corn agnolotti with la querica pancetta

I wasn't able to try this one but I heard it was very good!

Moonshadows

Spicy tuna tartare

Another favorite of mine for the day! The tuna tartare was very flavory as opposed to being light and it was topped with a wasabi sauce that gave it a great kick.

Bottega Louie

Sam Marvin

Torchon foie gras with organic apple gastrique and marcona almond brittle

Heirloom tomato, watermelon and feta salad

I thought the torchon foie gras was divine! It tasted like it had bits of sea salt in it where it started off sweet then the bits of sea salt rocks gave it a saltiness. The foie gras itself was very soft and I wanted more! I didn't get the chance to try the salad but wished I did!

Nobu

Nobu Matsuhisa

Miso marinated black cod with butter lettuce

Serving their signature dish that is not on the menu WHICH I never had before! Score! Oh my goodness it was incredible. Another restaurant participant for Plate by Plate's tasting benefit!

Lago

Roberto Maggioni

Gelato di parmagiano alla caprese (housemade parmesean gelato with market grape tomatoes "caprese-style" and 12 year balsamic vinegar)

Lingua in salsa verde (braised beef tongue with fresh parsley pesto)

This was the most innovative dish that I had. I couldn't figure it out at first until I looked at the program book. Definitely caught my attention in terms of trying to analyze it instead of inhaling it and moving on. Did I like it? I am not too sure. The braised beef tongue was moderately seasoned and was soft enough to break apart with the fork while the pesto sauce gave it the strong tasting element.