[thegrumpyconcierge-blog]

[Portland] Farmer’s Market

SJ: Tweaking the words of Adam Levine... Saturday morning, rain is falling.... Steal an umbrella, share some coffee. Take a walk down to the Portland State Campus... La la la la la.

Rée: It’s Sunday morning, silly husband. 

SJ: I know. But we went to the market on a Saturday morning. Silly wife. 

Rée: Scratches head.

SJ: So, as I was saying. You can find the freshest produce and locally/Oregon-produced artisan goods .

Rée: It wasn’t the biggest market we’ve visited, unlike the Ferry Market in SF or Pike Place Market in Seattle. Yet, it had a great assortment of foods, and samples of handcrafted products. I loved the variety of jams and jellies that this vendor had.

SJ: The jams were great but you know what’s even better? Biscuits with jam! We actually had the pleasure of trying Pine State Biscuits at the market. I believe they have two brick and mortar locations around Rip City but with so many other things to try, I kept it off my list. So when I saw it at the market, we had to give it a try. We got the biscuits with their vegetarian mushroom gravy with an egg on top. Quite delicious and a perfectly comforting breakfast for a drizzly morning.

Rée: All I remember from this vendor is that our biscuit went really fast. The gravy didn’t even have time to cool before entering our bodies. One minute it was there then gone the next.

SJ: Yup, hence the lack of picture... On to another Portland big name, Olympic Provision, known to be one of the finest makers of charcuterie in America.

Rée: I really liked the Saucisson Sec, and was a bit disappointed we didn’t buy a stick of it to take back home with us.

SJ: No worries sweetheart. We’ll be back. We’ll be back for sure.

The Grumpy Concierge approves of this delightfully quaint marketplace.

[thegrumpyconcierge-blog]

[Portland] Andina

SJ: Our first evening in Portland, we were in search of something different, something we could not find back in the great Aloha state. Cool weather (check), Urban atmosphere (check), being able to walk everywhere (check), something other than Asian food? After looking at my digestinerary, we decided to check out a Peruvian spot. Following the words of the world's fastest mouse Speedy Gonzales, vamos, vamos, ándale, ándale.... Off we went to Andina, a nouveau Peruivan restaurant situated in the chic Pearl district.

Rée: It was cold and sprinkling outside, so walking into a warm colored environment on an empty stomach was both calming and exciting. We were seated pretty quickly, and immediately presented with soft bread--always a positive mark in my book!

SJ: Yeah, the quinoa studded baguette was served with three distinct dips. I forget which dip I liked the most. And since it was happy hour, I also ordered a one of my favorite cocktails of all time, a pisco sour: a classic drink, made with pisco, which is a type of distilled grape wine, along with lime juice, syrup and topped off with egg white foam. That was a pretty strong drink so I definitely needed some food to go along with it.

Rée: We ordered several appetizers, starting with the chicken. Who's surprised? Chicken seems to be my go-to dish at any new restaurant.

SJ: Chicken is your go-to dish at any restaurant, new or familiar.

Rée: Is that true?

SJ: Uh... yeah! Chicken salad. Orange chicken. Chicken quesadillas. Chicken Kaarage. Chicken, chicken, chicken!!

Rée: Do you disapprove?

SJ: In this case, no. The chicken skewers or anticuchos de pollo, were served with a creamy/peppery salsa. Juicy and tasty, those disappeared pretty quickly off the plate. But, the real reason we came to Andina was for my next dish.

SJ: The Oysters. Since it was happy hour, it was only a $1.50 per oyster. However, I was actually rather disappointed with them since they weren't properly shucked. There were pieces of the shell mixed in with the oyster liquor and meat.. I probably wouldn't return for them since I'd rather pay full price and get better quality bivalves elsewhere. My oyster quest was actually fulfilled at the Whey Bar at Ox the following day.

Rée: Since I don't like oysters in general, but instead enjoy beets very much, we ordered a serving of the beet salad. I really liked all of the textures and flavors that went into this dish.  Mushrooms, cucumbers, carrots.... it was packed full of juicy crunch that was very filling.

SJ: No, that was the bread finally catching up to you.

Rée: Yeah, which is why I'm surprised I ate more after that!

SJ: Only a little, since you don't love octopus either.

Rée: Yes. That's true. But, this octopus was cooked really well. It was tender and chewy, and came with a delicious serving of potatoes. I could probably eat potatoes all day. 

SJ: I actually liked the octopus the most out of our selection of appetizers. It was indeed cooked perfectly... little char on the tentacles combined with the tender meat... Add the savory potato concoction on the bottom. I could actually eat something like that every day, too!

Rée: At the end of our meal, our waiter brought out a lovely chocolatey espresso semi-freddo after overhearing that we were celebrating my birthday. What attentiveness.

SJ: Yep!

The Grumpy Concierge approves of this warm and colorful establishment.

[thegrumpyconcierge-blog]

[Portland] Embassy Suites Downtown Portland

SJ: Quite stuffed after a hearty and delectable brunch at Tasty n Alder, we walked a few blocks and checked into our hotel, Embassy Suites Downtown Portland. Originally built in 1912 as the Multnomah Hotel, it is listed on the national register of historic places. With marble columns, classic patterns on the rug and touches of gold paint, the handsome lobby made me want to put on a top hat and bow tie!

Rée: I couldn't seem to do the interior of our hotel justice. It seemed to go on for miles. Miles even my wide angle couldn't capture.

SJ: Yeah, although I love modern hotels decked out with minimalist decor and all the latest gadgets, I am a bigger fan of hotels housed in historical buildings. They really leave an impression after a stay. Courtyard Marriott in Philadelphia, the Sorrento Hotel in Seattle, the Jefferson in Richmond, Virginia, and add this beautiful Embassy Suites to that mix! Tired of my rant? Let's go up to the 6th floor to our lovely suite.

Rée: The interior of our room had a presidential feel, with deep cherry colored furniture and abstract paintings hung in minimalistic frames. It was comfortable, but in an elevated way.

SJ: As for the view, the hotel isn't a skyscraper so you don't have a panoramic view of Portland; however, we did get a glimpse of the famous Portland sign. Also, the location was great for sightseeing and eating. Great coffee right across the street at Stumptown Coffee and very close to the light rail and buses. The Chinese Garden is close by along with the famous Saturday Market and (although we did not go) the original Voodoo Doughnuts is right across the street.

Rée: Being that each room was a suite, there was plenty of space for us to sprawl out our belongings, stretch out our bodies, and wash away the exhaustion from each fulfilling day.

SJ: It was nice to comeback to a big suite after a long day of walking and sightseeing. I loved being able to stretch out in a big room. I didn't want to come back home actually... At about 640 square feet, our suite was about as big as our apartment!

Rée: Now that I'm a little older, and a little more set in my ways, I enjoy having separate quarters for sleeping and lounging even when I'm traveling for a few days. It really contributes to feeling refreshed in the mornings.

SJ: Like all Embassy Suites, the hotel offers free breakfasts and happy hours. Unfortunately, we didn't take advantage of it this time around. We will definitely be back and would not hesitate to stay at the Embassy Suites again!

The Grumpy Concierge approves of this comfortable piece of history.

[thegrumpyconcierge-blog]

[Portland] Tasty n Alder

SJ: A red-eye flight, layover in Salt Lake City, 40 minute ride on the awesome MAX light rail and a 15 minute walk later... (Cue Hallelujah sound) we were in front of Tasty n Alder. A sister restaurant to Tasty n Sons, serving inventive American small plates in a casual setting, Tasty provided a comforting start to our much anticipated Portland trip. Loved the cup o'joe to start off!

Rée: You would think that our first stop would have been our hotel. Right? Wrong.

SJ: Well, it was a good thing we didn't check in to our hotel first. The wait would've been quite long and the smell wafting from the open kitchen would've made you very hangry.

Rée: Very true. Thankfully we were seated pretty quickly.

SJ: Our amuse bouche of choice was a chocolate potato doughnut hole with creme anglaise. The doughnut was fresh out of the fryer. Crispy on the outside and soft on the inside, paired with a creme anglaise, it really made me look forward to the rest of our meal.

Rée: I felt bad for ordering a doughnut for breakfast, but when you're traveling, why not?

SJ: So predictable… After the doughnut came your favorite combo. The bambino plate consisted of the usual suspects. The eggs were perfectly scrambled and the thick bacon was meaty and perfectly smoked. However the star of the plate was the biscuit… One of the best biscuits I’ve ever had by far. In my humble opinion, it was actually better than the one from an acclaimed biscuit institution which I will not name… cuz that was pretty tasty as well. 

Rée: I'm trying to think of the biscuit you're talking about. Because, this was the best biscuit I've ever had! I don't recall having had thick bacon before, but I really enjoyed this piece. Maybe more than thinner bacon.

SJ: Well, my goal for this trip was to eat as many oysters as I could. So, I had to start with the Tasty hangtown fry. Perfectly fried Willapa Bay oysters, served on top of an omelet studded with thick bacon and cheddar cheese, topped with a creamy gravy and sandwiched between that magnificent biscuit. I don’t think I need to say how it tasted. I would get that again for sure when we go back to Portland.

Rée: I don't like oysters in general, so I remember purposefully avoiding trying any of your dish. Of course, there was also the fact that we ordered a plate of the granola parfait that was so good that I needed all the extra space left in my stomach to make room for it.

SJ:  I didn’t get too much of the granola since I was so focused on my dish. I do remember the lebneh to be quite creamy and delicious.

Rée: I am glad we beat the morning crowd to try out this place. It was one of my favorite breakfasts so far. And that's saying a lot since breakfast is my favorite meal of the day.

SJ: Yeah, it was definitely worth dragging our luggage through the drizzly/windy streets of Portland.

Rée: Maybe we'll come back one day?

SJ: Most definitely! I’ll set my breakfast alarm to next fall.

The Grumpy Concierge approves of this establishment.

[thegrumpyconcierge-blog]

[San Francisco] Genki Ramen

SJ: Kae-dama (替え玉). It's a term you must remember if you are going to slurp at a ramen-ya. It's an essential word for any rameniac/noodle addict.... EXTRA NOODLES!!! Usually, I really don't care for fusion ramen joints; however, I will make a few exceptions and that includes Genki Ramen, located in the Inner Richmond neighborhood in San Francisco.

SJ: Walk inside and you'll find a clean and spacious dining room where you can enjoy your ramen and a variety of other dishes. 

Rée: Do you remember how we first stumbled into this joint?

SJ: I did a yelp search for ramen places near your place. I think we casually stumbled in.

Rée: That sounds about right.

SJ: Yeah. I've been getting the same ramen for years now. Tofu vegetable curry ramen. The noodles are always toothsome and the broth is flavorful. Looking at the picture, I have to say... We always get too much food when we go to Genki!!!

Rée: The takoyaki is one dish we never omit from our order. Or the chicken karaage!

SJ: And the gyoza, don't forget.

Rée: Never.

The Grumpy Concierge definitely approves of this fine ramen house.

[thegrumpyconcierge-blog]

[Seattle] Cafe Besalu

SJ: Ballard. Seattle. Washington.

SJ: Flaky. Buttery. Pastries.

SJ: Hand-rolled. Croissants. Danishes.

SJ: Long lines. Worth the wait. Take a bite.

The Grumpy Concierge. Approves. Buttery goodness.

[thegrumpyconcierge-blog]

The Best of The Grumpy Concierge (2013 - 2014)

SJ: As another year comes to a close, the Grumpy Concierge would like to tip its hat to all the wonderful chefs and staff members that have contributed to our happiness this year. All of you deserve praise and appreciation for feeding us hungry folks and keeping us healthy and happy. Although we have had many good meals this year, we wanted to reflect back on the few excellent dishes and meals that were truly memorable. Introducing our first annual award ceremony: The Happies! Dishes that turned the Grumpy Concierge's frown upside down!

Ree: Upside down? Oh dear.

SJ: Just go along with it, will you!? You know you like it!

Ree: Right. Moving rapidly ahead to the first Happy.

::drumroll::

Whet-My-Appetite Award for the best starter goes to the: Hummus and Laffa at Zahav, Philadelphia

The Noodles Awards for the best noodle dishes go to the:  1. Tajarin at Cascina Spinasse, Seattle 

2. Curry Miso Ramen from Santouka, Honolulu (Post to come soon)

3. Khao Soi from Pok Pok, Portland (Post to come soon)

4. Country Pad Thai from Rajanee, Honolulu (Post & Pictures to come soon)

SJ: I wish we could've had Osteria this year... However, I did not plan so well and we were unable to feast on the delectable pasta dishes.... Rigatoni with chicken liver and cipollini onions! ::sad face::

Catch-of-the-Day Award for the best seafood dish goes to the: Mochi Crusted Opakapaka from MW, Honolulu (Post to come soon)

I-Would-Quit-Being-A-Vegetarian Awards for the best meat dishes go to the: 

1. Skirt Steak with Chimichurri Sauce from Ox, Portland (Post to come soon)

2. Short Rib with Foie at MW, Honolulu (Post to come soon)

The Green Giant Award for the best vegetable dish goes to the: Cauliflower from Ox, Portland (Post to come soon)

Take-Me-to-the-Dentist Award for the best dessert goes to the: Zuppa Inglese Al Limone from Cascina Spinasse, Seattle

May-I-Help-You Award for the best service goes to: Seatown Rotisserie & Bar, Seattle

Happy-Wallet Award for the best value meal goes to: Nong’s Khao Man Gai, Portland (Post to come soon)

I-Will-Gladly-Gain-Another-5-Pounds Award for the best overall meal goes to: Zahav, Philadelphia

Sleep-Like-a-Baby Award for the best accommodations go to the: Sorrento Hotel, Seattle 

[thegrumpyconcierge-blog]

[Santa Cruz, CA] Brasil

SJ: Olá, bem-vindo a Santa Cruz, Califórnia. Início das lesmas da banana eo famoso calçadão. Vamos comer!

Rée: Um. What? 

SJ: Welcome to Santa Cruz, home of the Banana Slugs. Let's go eat!

Rée: Glares at SJ. Okay then. Moving right along.

SJ: Yes. I don't really need to look at the menu when I come here. I usually get the Omelette Caipira... an omelette filled with ham, rice, green onions, mushrooms, tomatoes and mozzarella cheese. It keeps me full and happy until dinner time rolls around. Actually on this day, I also tried a bowl of their feijoada, the national dish of Brazil, traditionally made with black beans, cuts of beef, ham, and pork. It is simmered for hours until all the flavors come together. 

Rée: Neither do I. Well, that's not true. I usually need one so I can aimlessly ruminate between the Acai Bowl or an omelet with avocados. This time, however, I went with an egg dish that came with beans and a delicious side of potatoes.

SJ: You and your potatoes. You will always choose potatoes over everything.

Rée: You and your rice. You will always choose rice over everything.

SJ: Hey! Well.. actually. Yeah. That's true.

Rée: Yep. This place never lets me down. Well, except when there's a ridiculous line and I'm starving, or when we can't find parking close enough to the restaurant.

The Grumpy Concierge approves of this absolutely necessary rest stop when in town.

[thegrumpyconcierge-blog]

[Santa Cruz, CA] The Penny Ice Creamery

SJ: You scream, I scream, we all scream for ice cream! Take a stroll downtown Santa Cruz past the eateries synonymous with any college town, USA... sandwiches, burritos, sushi rolls... You'll find an artisan ice cream parlor you would usually find in cities known for their culinary scene like San Francisco or Seattle.

SJ: Using local produce and organic milk, which is pasteurized on premise, the ice creamery churns out multitudes of flavors which vary by season.

Rée: It's a shame they weren't around when I was in school. It is a wonderful little place. For dessert. For a snack. For breakfast...

SJ: The little shop on Cedar Street offers some interesting selections... Roasted Barley? Fennel? Black Sesame? The chocolate sorbet is vegan but just as rich and decadent as chocolate ice cream made with dairy.

Rée: Nods head.

SJ: Their less adventuresome flavors are just as delicious. Their vanilla ice cream recipe is rich, decadent and supposedly follows the recipe from Ben Franklin. The salted caramel was excellent as well. 

Rée: Nods head. 

SJ: This little ice creamery can churn out some mean batches. It can definitely hold its own against the bigger names in the Bay Area like Bi-Rite and Humphry Slocombe. 

Rée: I would have to agree. 

SJ: Shakes head.

The Grumpy Concierge approves of this amazing scoop shop!

[thegrumpyconcierge-blog]

[Santa Cruz] Adobe On Green Street

Rée: Whenever we visit the bay area, we make a pit stop at a place I called home for four years. It's a nice little beach town in Northern California called Santa Cruz. Hippie. Organic. Liberal.

I made good friends. I made good art. But most importantly, I walked away with so many good memories. Now, each time I visit Santa Cruz with SJ, I want to show him what life was like for me before I had met him. I become relaxed, more opinionated, and I try to enter into a cool kind of nostalgic daze.

SJ: What have I done? I give you the task of writing our intro and you go into some psycho-existential-babble about your past. Can you get us back on track? Or do I have to save every post? 

Rée: Geez. What got into you? 

SJ: I gotta play the part of Mr. Grumpy. Yup. 

Rée: Whatever. As I was saying, Santa Cruz. The most enjoyable stay we've spent together was at a bed and breakfast called The Adobe On Green Street. 

SJ: Located in a quiet residential area, just a few blocks from downtown Santa Cruz, the Adobe takes you away from the bustling college/beach town atmosphere into a serene garden draped with flowers and greenery. The inn offers the guests a place to relax and truly get away from the everyday grind.

Rée: It's true. It feels very removed from the outside noise of existential-psychobabblers. 

SJ: Ha. Ha.

Rée: You're welcome. 

SJ: Actually, the "Green" in the name, not only applies to the street that it's on, but it also relates to the Inn's theme of being environmentally conscious. The Adobe provides guests with Burt's Bee's natural bath amenities and also uses solar energy when possible.   

Rée: And that's something I can support. I learned a lot about environmental activism while in college, as well as alternative healthy eating methods. Knowing that I can still count on the town to relay that message is comforting. 

SJ: By 'healthy eating methods' are you referring to your crazy gluten-free diets, or your raw-vegan heydays?

Rée: Very funny. I suppose, but I don't think that I was on any particular diet when we were visiting this time around. 

Rée: I remember enjoying their spread of breakfast foods in the mornings. Scones, bagels, yogurt, blackberries.... it was a limited assortment, but one that was thoughtful and intimate. It accurately conveyed the hippie/ local vibe of the town. 

SJ: The scones were quite good. I think the owner made them from scratch. As for the other items, they were okay... I rather start off my morning with some eggs and bacon... perhaps a croissant.

SJ: The room that I had chosen, the lookout room, offers the most privacy at Adobe. It's the only room on the second floor and is the largest out of the four rooms you could book. However, if you would like a tub instead of a shower, this room is not for you as it only has a large shower. The room looks out to the gardens and also offers a lovely view of a bell tower. Overall, I'd say that this is the best place to stay if you are in town and want to explore Santa Cruz or just want a romantic weekend with your partner.

Rée: They also kept a bowl of Lindor truffles by the front door! This was a definite bonus that contributed to my own collection of fond memories.

SJ: You're telling me a bowl of chocolates is all it takes to make you happy?

Rée: Perhaps. Care to experiment?

The Grumpy Concierge approves of this cozy and simple bed & breakfast.

[thegrumpyconcierge-blog]

[Los Angeles] Kiriko

SJ: LA RESTAURANT WEEK 2013! There were some big names on the list last year, including many Wolfgang Puck establishments; however, when in LA I like to stick to Japanese due to the dearth of good Japanese places in Richmond. So, we chose Kiriko, a small Japanese spot on Sawtelle in LA's Little Osaka.

Rée: Actually... I don't recall there being any Japanese places in Richmond. 

SJ: There are. Silly wife. I just never took you to any of them. 

Rée: Okay. I'm determined to find a good place in Richmond the next time we go. 

SJ: No thanks. They're not going to have dishes like bluefin tuna or golden snapper that are lightly torched and melt in your mouth. Exhibit A.

SJ: Or the Alaskan king salmon tartare. Exhibit B. 

SJ: Get the picture? 

Rée: Yes. And that's unfortunate. Because, I remember enjoying the tartare quite a bit. 

SJ: The sushi was pretty good as well. The cuts of fish were generous and the rice was actually done pretty well. Still, nothing like what we had in Korea. My favorite item on the plate was the blue crab hand roll. The roasted nori was filled with a sizable amount of blue crab meat, slightly dressed in mayonnaise and surround by rice. 

Rée: I didn't have any of your sushi, so I can't comment on the 'rice', though I still don't have a strong grasp of what "good" sushi rice is. 

SJ: Well, first, it should be seasoned with a sushi zu which is a mixture of vinegar, sugar, mirin and salt. Then, it needs to be slightly cooled. The chef should handle the rice softly enough that it falls apart in your mouth but doesn't fall apart when you pick it up. The chef who made my sushi did a decent job of seasoning the rice, but it didn't fall apart. 

Rée: I see. Glad I got the sashimi instead. I guess. 

Rée: And, as always, I saved the salmon for last. 

SJ: No, as usual, we had dessert for last. Silly wife. 

Rée: I meant, before we had the dessert. Silly husband. 

SJ: Do you remember what kind of creme brulee that was? 

Rée: Red bean? 

SJ: Nope. It was hoji tea. 

Rée: I don't remember that at all. I do remember the berries over vanilla ice cream though. 

SJ: Both of which were pretty good and clean.

Rée: Yep.

The Grumpy Concierge approves of this small yet enjoyable sushi joint.

[thegrumpyconcierge-blog]

[Los Angeles] Bar Ama

SJ: Little Tokyo is just a little section of the vast wonder that is downtown LA. As previously said, it has truly been revitalized in the past 10 years or so. The revitalization has partly been led by noteworthy chefs like Josef Centeno who has been at the forefront. On this day we decided to visit his Tex-Mex spot, Bar Amá. D's mom actually joined us on this day as she LOVEs Mexican cuisine. 

Rée: She really does. Like... a lot.

SJ: And, especially guacamole, it looked like. Makes sense. The apple never falls too far from the tree. Or should I say, Avocado? Slaps knee

With the two avocado lovers on hand, we had to start out with some freshly made guacamole. It was excellent as were the house made chips. The celery in it actually gave it a nice textural contrast that we really enjoyed.  

Rée: Did you catch how my mother pronounces this dish?

SJ: Guac?

Rée: No. She calls it 'whackamole sauce". Uncontrollable fit of giggles ensues.

SJ: Get a hold of yourself. Geez. Please introduce our next dish.

Rée: You mean, the white nectarines with blueberries and cheese and honey?

SJ: Yes. This dish was a superb example of seasonal cuisine. The sweet white nectarine was enhanced by fresh blueberries and cheese. The robust honey just added depth of flavor to another very refreshing starter. 

Rée: It was indeed refreshing as we had several more filling and heavier dishes to look forward to. Like, these potatoes.

SJ: And, if we see potatoes on the menu, we have to order potatoes. Let's just say, these did not disappoint. The smashed potatoes had been crisped on the outside and were soft and delicate on the inside. Served with some queso fresco and pickled veggies on top, this was another winner. 

Rée: Yeah, it was. But, you forgot to mention- very filling. By this point in our meal, I was already quite full. Unfortunately, or.... fortunately (I'm not sure which), there was more food to be eaten. 

SJ: These puffy tacos were for mom and I think she enjoyed them. Topped with crisp cabbage and seasoned beef, the freshly fried crispy taco was also quite filling as we ordered three and took one home.  

Rée: I don't remember eating any of it; I just remember how big they were. But, thankfully I made space for our 'main' course. 

SJ: D and I decided to split the signature dish, Chicken fried chicken served with buttery grits and topped with a zesty gravy and a sunny side up egg. The dish was definitely meant to be shared as it was big and hearty. The seasoning on the chicken was spot on, the grits were creamy and the egg put the dish over the top. WE WERE FULL! But there's always room for dessert, right?

Rée: I think we need to stop adopting that motto... but making the exception for this rice pudding was a great idea. Each bite of the caramel, whipped cream and rice pudding combination melted easily in our mouths. We needed only to chew a little bit- to savor the flavors. 

SJ: Indeed.

The Grumpy Concierge approves of this muy magnifico restaurante.

[thegrumpyconcierge-blog]

[Los Angeles] Picca

SJ: Ah Peru, where East meets West. Elements of Chinese, Japanese and traditional Peruvian style of cooking create a culinary culture like no other. What! You've only heard of Peruvian rotisserie chicken! Well, you have a lot to learn! Why don't you join us for dinner at Picca? A trendy Peruvian joint run by Ricardo Zarate, a rising star in the LA culinary scene. 

Rée: We came here to celebrate SJ's 30th birthday... a couple days late. 

SJ: I started off with an artfully crafted Pisco Sour. Made with Pisco (Peruvian brandy), citrus, simple syrup and topped off with whipped egg whites, the cocktail was very well balanced in terms of flavor. The interplay between the creamy egg white foam and the sweet and sour drink really made it the perfect aperitif. I was ready to eat!

Rée: Calamari! Never a bad item to begin with. It was well fried and placed on top of a tangy and saucy halibut ceviche. 

Rée: I don't recall loving the halibut as much as the calamari, but I did enjoy the crispy and tangy combination.

SJ: I've had ceviches before and this was by far one of the more memorable versions. I really enjoyed having the two components, the warm calamari and the cool sour halibut, together in one dish. The next small plate was the chef's take on causa, a peruvian take on mashed potatoes. In his version, Zarate topped it with unagi, giving it a Japanese flair. 

Rée: It reminded me of the guy who uses noodles instead of rice to make his sushi creations. 

SJ: Ah. Yes. Chef Choi Hyun Seok of Elbon in Seoul. Well, Zarate of Picca used to work at Nobu, thus drawing his inspirations from Japanese techniques.

Rée: That would explain the fried rice with scallions and pickled daikon. 

SJ: One of the best fried rice I've ever had... The Arroz Chaufa De Mariscos had the smokiness from the wok, the seafood was cooked superbly and the rice could not have been seasoned any better. It was especially impressive since I have found making fried rice with medium/short grain rice to be more difficult as they have a tendency to clump up. 

Rée: I would agree. It definitely had the Asian type of flavor that I'm used to. I didn't realize Peruvian food had so much oriental influence. I always thought it was closer to Mexican or Spanish cuisine- even though geographically, that would have been inaccurate. The following dish, however had every bit of the latin flavor I was expecting of my perspective on Peruvian cuisine. While I enjoyed the combination of spices and sauces, I didn't like the fact that the skin on them was thick and fatty. I would have preferred a thin and crispy outside layer. 

SJ: Yeah, while the seasoning was on point and the wings were very moist and tender, I would've enjoyed the dish more if the skin was crispy. On the other hand, at least the wings were easy to eat. Our next dish was very difficult to eat even though the flavors were interesting. 

Rée: Yeah. Artichoke isn't the easiest thing to eat. Anyone have any pointers?

SJ: Because.... it took us a good 20 minutes to get through it.

Rée: Thankfully, there is always a reward at the end of a struggle. It helps when the reward is moist, spongy, not overly sweet but packed with flavor.

SJ: Viva Tres Leches! I can't wait to try out his other spots.

The Grumpy Concierge approves of this trendy find.

[thegrumpyconcierge-blog]

[Seattle] Trophy Cupcakes

Rée here with a very short post on my favorite cupcake shop... ever. And, why?

Light buttercreams. Moist and dense poundcake-esque cupcakes.  Flavors like Snickerdoodle and Hummingbird. Not overly sweet. Great flavor combinations. Perfect size. Best vanilla cupcake ever.

We always look forward to these cupcakes when in Seattle!

[thegrumpyconcierge-blog]

[Los Angeles: Little Tokyo] Shin Sen Gumi

SJ: Very Hungry in Little Tokyo of Los Angeles starring SJ and Rée. Co-starring Mr. Shin--Shin Sen Gumi. This is a story of the hungry couple who were in search of noodles. But to their dismay, Daikokuya had a crazy long wait. As despair turned into struggle, the couple panicked in hanger. Two blocks later, with the promise of no wait and a tonkatsu broth just as rich, Mr. Shin came to the rescue and the couple lived happily ever after. The End!   

Rée: The opening act began when the takoyaki danced onto the table. The savory griddled bites were gooey on the inside and filled with tender morsels of octopus.  

SJ: I love dancing bonito! Next came the star of the flick. The tonkatsu ramen. The noodles were firm, the chashu was tender, the broth was rich enough to satisfy. Although, I didn't enjoy the tamago as much since I usually like the yolk to be a little softer. Overall, a solid bowl of ramen without the wait. Oh yeah we had one of the best chicken karage I've ever had along with the most garlicky gyozas ever too!  

Rée: Yes, if YOU thought it was too garlicky... guess what I thought about them! That's right. Inedible. On the upside, they were cooked just right. However, I was quite happy with their fried chicken.  It was crispy, not too oily and the meat was tender and juicy. The appetizers did their jobs well, because I was still able to eat--inhale, I should say--the entirety of my fried noodles.

SJ: The fried noodles were quite delicious. Toothsome, savory and full of umami. So, when hunger picks a fight with you in Little Tokyo, strike it with some noodles from Shin Sen Gumi.

The Grumpy Concierge approves of this oishi establishment. 

[thegrumpyconcierge-blog]

Seattle: Molly Moon's Handmade Ice Cream

SJ:  Wherever we go, we must have dessert. ESPECIALLY ICE CREAM. I had a list of Seattle ice cream shops on my list and Molly Moon's was right at the top. It has locations throughout Seattle and we happened to stumble upon the Capitol Hill location after a brisk afternoon walk. 

Rée: There was a line. It was a Bi-Rite Creamery at Nine PM on a Friday night kind of moment. Eventually, we got inside and sampled a few flavors. Among them, the strawberry balsamic got my taste buds' attention.  

SJ: The salted caramel actually grabbed my attention. I knew they were famous for it and I could see why. 

Rée: While I enjoyed the strawberry balsamic more, I think the caramel was nice to have to balance out the flavors. Well made ice creams. Not icy, and unique flavors. 

SJ: Oh yeah. Technique, local ingredients and high quality dairy usually equate great ice cream. When in Seattle and craving ice cream, shoot for the Moon, Molly Moon!

The Grumpy Concierge approves of this delightful little scoop shop.

[thegrumpyconcierge-blog]

[Seattle] Seatown Seabar and Rotisserie

SJ: With a newly acquired taste for oysters (Thanks Rappahannock Oysters!), I was glad to hear that many of Seattle's finest establishments offered oyster happy hours (.75 cents to a 1.50 per oyster). Since we were in the vicinity of Pike Place Market that day, D and I decided to drop by Seatown Seabar and Rotisserie, another restaurant run by one of our favorites, Chef Tom Douglas.  

SJ: Don't those oysters look magnificent? They were rather small but very sweet and flavorful. Served with a bruleed lemon and mignonette, these bivalves were quite easy to slurp down with a pint of pear cider. All the hard work was done by our wonderful master oyster shucker who happened to be from Hawaii!

Rée: And, again- since I don't love oysters, I kind of hung out while I waited for my dessert.

SJ: That's right. You didn't order anything.

Rée: Nope. Our oyster shucker (Jennifer, I think) was super awesome, and gave us a sample of the poke they had made. It was so yummy!

SJ: That was the first time I had poke. 

Rée: In Seattle? Even though you had lived in Hawaii before this trip?

SJ: Moving on... 

Rée: Thankfully, my dessert came out before you finished the lasts of your oysters. I wasn't sure how it was going to turn out, but it was actually quite delicious.

SJ: Yeah, dessert at a Tom Douglas establishment has never disappointed and this was no exception. The frozen banana parfait was topped with caramel and served with a biscotti. Nice textural contrast between the creamy parfait and the crunchy biscotti.

Rée: Agreed!

SJ: Thanks to the great service and the delectable food, we decided to return next morning to enjoy breakfast al fresco.

Rée: I think English Muffins, Eggs and Potatoes are my go to breakfast items. Aren't they?

SJ: Sometimes you vary it between bacon and french toast though. 

Rée: That's very true. You manage to be in the mood for something different all of the time. I don't understand how you do that.

SJ: You are a creature of habit. That's why. As for me, I am an explorer. I like trying out new things most of the time. Like this sandwich for example. Lumps of Dungeness crab meat, avocado and Beecher's jack cheese sandwiched between Dahlia Bakery English muffin... Couldn't be bad right? Sandwich fit for a Seattle explorer!

Rée: :)

The Grumpy Concierge approves of this gem of various treasures.