Reviews by - glutster

Red O
Mexican | Fairfax

93

74

06/16/2010
I was rather surprised by the menu, it was not the signature Southern Yucatan slanted Bayless specials that he is known for back in his restaurants in Chicago. Instead, the menu highlighted his contemporary radical approach to more Northern and Central style Masa-based Antojitos dishes, things like braised duck Taquitos and pork belly topped Sopes. Only seven renditions of Mexico's traditional dishes are available, he calls these "Mexico's Celebrated Seven" and they are the more pricier options. Overall, the rest of the menu is pretty affordable actually.
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Recommended Dishes:
Sonoma County Lamb, Pork Belly Sopes, Duck Taquitos, Crab And Shrimp Enchiladas Suizas, Mole Poblano, Creamy Goat Cheese Cheesecake

Drago Centro
Italian | Downtown

96

93

100

74

04/09/2010
Agnolotti stuffed with a creamy Ricotta, and bathed in a truffle and fine-herb enhanced butter sauce. Each tender-to-the-bite little pillow literally exploded with molten cheesy goo. Sheer glee in every bite, the bar was set high with this.

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Recommended Dishes:
Lamb Belly, Truffle Agnolotti, La Torta Di Primavera, Cookie Plate

Maison Akira
French, Japanese, Seafood | Pasadena

89

93

100

03/14/2010
I was pretty damn excited, the Kyoto-born Chef Akira trained under Chef Joel Robuchon for a good amount of years. Hence, his classical French themed menu with an innovative, deft Japanese flair.
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Recommended Dishes:
Venison Carpaccio, Pan-Roasted Smoked Duck Breast & Duck Leg Confit Parmentier in a Calvados Sauce, Miso Honey Marinated Grilled Chilean Sea Bass, Miso Marinated Grilled Chilean Sea Bass with Grilled Ratatouille in a Honey Lemon Jus

Mariscos Martin
Mexican, Seafood | La Puente

96

100

96

03/05/2010

But the real reason that this place had interested me is their Pescado Sareandado (Shaken Fish), a whole fish that is rubbed with an abundant amount of either butter, mayonnaise, adobo or a mixture of all three and grilled openly in a fish basket under direct wood/charcoal driven high heat. Here, they use whole Red Snapper cut into three sections, the scarce middle spine section and the two surrounding thin fillets. A crimson, chile-dominated Adobo is used here, producing an umami intensive Sarandeado of the spicy, charred, crispy skin and meaty fleshed variety
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Recommended Dishes:
Pescado Sarandeado, Albondigas de Camaron, Agua Mineral Preparada

Tacos Baja
Mexican, Seafood | Los Angeles

93

80

89

12/22/2009
Seemingly small at $1.59 a pop but these tacos are packed with 1-2 moist, soft and flaky fat piece(s) of Catfish that are crispy on the little edges. Tortillas deserve an honorable mention for their superior quality, petite, chewy and thick. A smoky salsa and a cool crema only increase the experience with its zing and fresh-crisp qualities.
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Recommended Dishes:
fish and shrimp tacos

The Best Fish Taco in Ensenada
Mexican, Seafood | Los Angeles

80

89

--

71

12/22/2009
The fish itself was the most flavorful of the day thus far, albeit chewy instead of soggy, the batter touted a mysterious irresistible deliciousness with not much actual spice flavor, perhaps a little MSG in the mix? No idea, but the fatty Basa (Vietnamese Farm Raised Catfish) was an endearing choice. Tortillas were nothing special.
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Recommended Dishes:
Fish Taco

Señor Fish
Mexican, Seafood | Los Angeles

80

77

93

12/22/2009
With the myriad of other fresh, grilled options on the menu, they seemed to have lost their focus of a traditional 'ol fried fish taco. The Cod itself was outstanding. flaky and moist! But the batter was soggy and just peppery as far as spices go. Kudos though for touching up on the the Ensenada tradition of personal customization of toppings, already dressed with slivered cabbage, Crema and a Pico de Gallo but one of the few with a exceptional Salsa bar.
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Recommended Dishes:
Fish Taco

Ricky's Fish Tacos
Mexican | Silverlake

96

100

12/22/2009
With his secret frying medium that adds a unequaled deliciousness all too common to the good 'ol common king of fats (lard?) but with a light, super non-greasy, spiced crisp, his Basa (Vietnamese Catfish) batter involves imported Mexican wheat from his homeland and a significant amount of mustard to give it that signature zing. He thins out mayonnaise with skim milk to get the crema to the right texture and slivers his cabbage razor thin, just like they do it back home. The salsa is minimally chunky with a decent kick. All it needs to be absolutely perfect is a griddled tortilla instead of a the steamed, blandish Superior brand Tortilla he uses. But I do tend to be a tortilla elitist and most public will not even notice.
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Recommended Dishes:
Fish Taco

El Taconazo
Mexican, Seafood | South El Monte

65

89

85

12/22/2009
The fish of choice was a scroungy Pollack. A popular fish amongst the food business for its friendly, light flavor and usually moist flake. Here, that was not the case with a strange off flavor and and lumpy, papery batter. The over compensation in mediocre relishes only made it even more underwhelming.
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Ludo Bites at Royal/T
Eclectic/Int'l, French | Culver City

93

100

12/05/2009
Ludo Lefebvre is back at it yet again, this time going with the Japanese feel of his new venue Royal-T, an Akihabara fangled art space and--gorgeous maid served--cafe located in the center of the continuously restaurant booming epicenter of Culver City.

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Recommended Dishes:
Scallop w/ Brown Butter, Bread Soup, Wild Striped Bass, Marinated Hanger Steak w/ Black Olive Mole

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