Chewse Begins

   

The Chew		The View
Spicy beef and shrimp fajitas		La Taquiza near USC

I've written a business plan. I'm in the middle of sales pitches. But nothing tells an entrepreneur's story quite like a photographic account of meetings, or the personal story of the partners you meet with.
Forgive me, my friends, who I've neglected of late. I feel I owe this entry to you, so you can see that I wasn't just sleeping early when we could have gone to a concert or had a drink at Birds.

My business of last year was The Dish Dash. Many of you saw me through the ups and downs of that business, and I've come away with more knowledge than I thought a year could cram into my thick skull. Now, I'm preparing a new venture. Simply, it's called Chewse and I am bitten by the start-up phases once again.

My sleep is unsettled. I wake up exhilarated. I dream in sales.

Life for the entre is truly riveting -- no need to dapple with drugs when you've got the highs and lows of running your own operation. Thankfully, today was a day of highs (so to speak), and I can only prepare for more days like today.

I met with restaurant owner and true foodie Miguel Medina of La Taquiza, with his restaurant poised right next to the Row at USC. Thank god Yelp uncovered this hidden gem for me, with their famous mulita and authentic Mexican specialties.

Jamaica > Tamarind > Horchata

When I ask Miguel his favorite, of course they all are! The only point of asking, though, is to find that secret sauce. Remember the joy of ordering off the In N Out "Secret Menu" for the first time (that is, until you found out you and 499 of your friends knew about it)?

Miguel's Tip: Mix the Jamaica and Tamarind juices into a refreshing, lightly sweet blend. Order it enough times, and maybe he'll give it an official name. After you, of course.

Miguel, the humble owner behind the counter, is a magnanimous entrepreneur -- as evidenced by his generous heaping of specialties in the Sampler Platter. The showcased photo at right is the secret sauce behind this tacoed treasure trove.

Miguel's Tip: This specialty is a ribbed meat that comes from between the ribs, not directly off the rib. It's simply seasoned with salt, and brings out the flavor of the meat without hiding behind dressings or salsas.

You might be asking for the house favorite, and the new sheriff in town to claim that title is the korean beef taco with a sweet, spicy dressing and avocado topping.

The corn and black bean salad is perfect for the calorie counters out there. But Miguel's Favorite is the beet salad. I've finally found someone who indulges in a similar beet fantasy. Something about that unnaturally deep mauve in an unnaturally tender vegetable just sings to my soul.

The real takeaway from my meeting with Miguel was just what business means. It's always about the relationships, and you can never forget that you aren't helping your clients as much as they are helping you. They have the faith in you. They pay for your family and your fancy meals out. Thanks are always in order to them :)

A Sausagefest (That Guys Actually Want)

     

The Chew		The View
The Sausagefest		Beer Models

You've caught me at a great time -- in the midst of graduation festivities comes food. And lots of it. Beer too.

The reason that I was privvy to even starting an international food blog was because of my International Exchange coordinator, Sean (O'Conn as we dub him). Somehow, after years of annoying questions about credit transfers, calls from concerned parents, and our missed deadlines and pleadings to submit paperwork, this man STILL wants to buy us a meal. 

Did I mention the beer? Wurstkuche (vurst-koo-sha, I think) is a solid sausage and beer self-service bar and restaurant in Downtown's hidden Arts District.

After bumping into a fellow Six Taste co-worker, I began with a La Chouffe Belgian Golden Ale. A light beer with a high alcohol content -- definitely my thing.

Let's not downplay the reason we came here: sausage speak. Seriously, a whole new flavor palette dedicated to the mystery meat in mystery casing. Not so mysterious at Wurstkuche:

• Duck & Bacon with Jalapeno 
• Rabbit, Veal and Prok
• Alligator & Pork
• Vegetarian Mexican Chipotle
• Bratwurst (psh, boring)

My choice was the Vegetarian Smoked Apple Sage. Typically, the problem with fake meat is the lack of moisture -- and I'll admit Wurstkuche still grapples with that problem. But, dear god, the toppings of Sweet Peppers & Caramelized Onions could have been stuffed alone between the buns, and I would call it a savory meal. The sweet robust flavors of the toppings were accentuated by the punchy Chipotle Ketchup.

So while the (fake) meat was too dry for me, somehow the beer and toppings kept me mighty distracted.

The post-dinner wine at Bacaro LA certainly kept me hydrated. Thanks you crazy business kids

Wurstkuche
800 E. 3rd St.
Los Angeles, CA 90013

EPIC Return: The Capital Grille

     

The Chew		The View
Fresh Strawberries Capital Grille		A Boozy Welcome

After a year of putting my writing cap aside on focusing on my final year in college and building a business, I want a return. A justification for annoying fellow diners with close up food photos. A reason to mark things off my LA dining bucket list. And something fun to do now that graduation is looming (and apparently life's all downhill from here - not a theory I prescribe to).

I have 2 muses that drew me out of writer's hibernation: my food blogger and friend, Marilyn Chiu (read her tasty escapades at The Nomlog) and the wonderful staff at The Capital Grille :)

Marilyn brought me out to The CG (my name for it, unofficially) and their first blogger event several weeks ago, with Master Sommelier George Miliotes. By "Master" he truly falls into league with Master Jedis, Ninjas, and the like (you try tasting a wine blind-folded and identifying the type of rock soil the vines were grown in). I couldn't resist when Marilyn brought me back for a full-on dinner in the gorgeous inside space).

Walking into the dining room of The Capital Grille makes me feel like I should be dressed to play a role in film noir. Dark lipstick, blond curls -- neither of which I have, or are required here. The dark wood panels are enlivened by a crowd of Westside foodies, and a staff well-versed in wine. Just as any good story begins, I was greeted with a bottle of wine.

A Howell Mountain Cabernet Sauvignon: I only wish Marilyn and I weren't driving. Our exceptional waiter patiently walked us through each menu item -- you'd be lucky to have him when you go! (Thanks, Josh)

Wasabi-Encrusted Ahi Tuna on Caramelized Mushrooms with Soy Honey Vinaigrette


A sweet way to get your palate ready for the main course -- though it is Hollywood, and for some this might be the main course...

Wagyu Beef Carpaccio with Arugula and Lemon Vinaigrette


Oh so thinly sliced, lightly cooked beef. Why do people fear this dish? Live on the edge... life certainly tastes better that way.


The pepper-encrusted beef was a definite contrast to the sweet amuse. But Marilyn and I love sweet and savory combos (hence my fascination with the Maple Bacon Donut at Nickel Diner).

Lobster & Crab Stuffed Shrimp

Lightly breaded. Quickly devoured. This is going to be problematic for me being a good vegetarian (though I guess I was screwed the moment I walked into a steakhouse).


The tomato-based sauce didn't drown the shrimp -- as if you could drown any sea creature. Nonetheless, well-portioned saucing.

Marilyn had the Delmonico Steak cooked in the grindings of mushroom with a 12-year aged balsamic vinaigrette. Choosing this house favorite after false starts at other tasty cuts of meat took her quite a bite of time :)

"The Convert" Coconut Cream Pie

Marilyn doesn't even like coconut -- but Josh recommended it as a "convert" dish, and I had to see if it would stand the test. 

The chewy wafer base housed a cream base that swirled up to support coconut shavings and a caramel rum sauce. 

Marilyn didn't stand a chance.



But you're on a budget, you cry? As a fresh-grad, I gotcha. Which is why I scoped the Happy Hour offerings. Sit at the front or upstairs bar and treat yourself to $6 Plates that range from Mini Lobster and Crab Burgers to Parmesan Truffle Fries. 

The Capital Grille (or The CP if you're prone to abbreves like me) 
8614 Beverly Blvd
(Beverly Center)
Los Angeles, CA 90048
310.358.0650