Patio Burgers & Beer

The name says it all. Restaurant search: Patio? check. Burgers? Check. BeER? Double down checking that. I don't know if you ever check my Instagram (@daiisies_eat) but I've been on this mass burger diet. And diet means more consumption. It's insane, gnarly, and it makes me feel fantastic.

I was picking up my best friend Jocelynn in Eagle Rock the other day, and we've decided to stay local (which is normally the case). She asked me where I wanted to go and I suggest Oinksters, because hey, it's Eagle Rock. She asked if that's what I felt like and "sure that's fine" which is totally NOT fine. Like-sorry I don't live here anymore. It's like someone visiting California wanting to eat at In & Out. I asked her what she recommended. After little thinking, she recommended the Patio Burgers and Beer.

Address: 4541 N Eagle Rock Blvd, Los Angeles, CA 90041

It's a really small joint, pay attention or you will miss it. This place used to be "The Bucket" but has closed after many years of service. I was super excited even though I had a sandwich for lunch and a burger for dinner the night before. I really don't care so get off my back. Oh and yes, I do exercise.

Their menu is really simple. Maybe time to time, they will serve a special burger of the day, but there was none when we went. So let's get it ON.

View fullsize

I ordered their regular burger with added avocados, and Jocelynn ordered a cheeseburger. We also ordered their loaded fries which consisted of cheddar cheese, bacon, grilled onions and their house sauce. Two beers were ordered. She ordered a blonde, and a double IPA for me by 805 local brewery. Both beers were fantastic.

View fullsize

Cheeseburger

The burger is pretty much self explanatory. But don't worry let me explain it to you. The meat had a very nice crust on it. I haven't had a burger like this in a long time where the grill would char a crust on the meat itself. I love it. With thin slices of red onions, pickles, shredded lettuce and their house sauce sandwiched with a thick brioche bun. I mean it when I say thick. The brioche was one of densest I've had. With a good char on the buns as well, it really held up to it's shape. The burger was cooked medium. For the add ons, they only offer avocados, bacon, fried egg and 3 cheese to choose from (cheddar, swiss, bleu). I wished they offered fresh Jalapenos.

View fullsize

Loaded fries

I squished this into my burger. The fries could've had a little more salt in my opinion and a tad more cooking time. I did enjoy the grilled onions with some crispy edges, the shredded cheese that melts ever so gently on top of the fries.

I see a lot of potential for this place. Let me know your thoughts after giving it a try.

Happy burger biting!

Daiisies

Momed Atwater Village

A good friend of mine, Mr.John Quintus (Hi!) recommended this really awesome restaurant in Atwater Village. Momed (click) has 2 locations, one in Beverly Hills and the other in Atwater Village. I am the hugest fan of that area. I've had my fair share of potato burritos from Tacos Villa Corona picking up a friend of mine every morning with a stench of Vodka. Ain't nothing wrong with that.

But as time moved on, our ideas of life, neighborhoods, the amount of money we have, has changed. Atwater Village has really transformed itself into an upcoming neighborhood.

Going back to the story, my friend knew my deepest obsessions with food and highly recommended this restaurant to me. It took me no time to make a short trip to the neighborhood. The restaurant is a big restaurant in a small little neighborhood, has a modern feel with a very open layout that feels warm, inviting, carefree, and then, time just stops.

3245 Casitas Ave, Ste 120

Los Angeles, CA 90039

You will find Momed snuck in between a few studios and Theatres, literally. Walking up the steps, getting seated, being handed with the menu, I already had my heart set on a dish. And we all know what that's like. There's no changing your mind even though you think to "think about it" and look through the menu, you always end up ordering what you wanted the first time around. 

View fullsize

Shakshuka

This is my first time having Shakshuka. Shakshuka is a tomato/ragu based with eggs poached in. This Shakshuka was cooked on top of some spinach, which was crusted from the hot cast iron where you will find crispy bits around the edges! I can die. I am in heaven. And the egg? Organic, poached into the sauce. With a dollop of tzatziki sauce. Do NOT forget to ask for their spicy sauce that they also make in house. Wow. That really elevated the dish. The Shakshuka was served with some pita that was also made in-house. I don't believe I've ever had pita that was freshly made, but it was really delicious. The texture of the bread when you rip it apart, you see the hot pockets air out with each tear. I am crying right now thinking I've devoured this beautiful masterpiece and just like that it's gone. Why couldn't the Chinese be the ones to discover this? *LOL*

I know. Really? Bacon and eggs? at a place like this? Well let me stop you there for a second. And that's just a nice way to put it. I'm going to give an example with Chinese people. Because I am Chinese and I can make fun of myself AND my people (sorry dad... and mom... grandma (eeeeeps!) brother? you don't give a sh*t). But if we can't make rice correctly, it's like, wtf is wrong with you? Take that mentality to every cuisine that you try. If you are one of those, I order fried rice, I only order Pad Thai, I only order Carne Asada, I only order Gyro, I only order sushi (but we know that sh*t is California rolls), that mother f*cker we all know, and if you are reading this you should be a foodie and if you are not you are now because you have been blessed. Like, no. But if you are one of the people that does that above, well, you kind of get it... actually. You stick with safe choices for a reason.. right? Because if you can get the basics done right, then you are legit. And feels safe to maybe order that... Roast Duck, or that... Tom yum, or that Suadero, or that engawa (Click engawa).

With that being said. Eggs and Bacon is something that every chef should be able to master. And it was pretty perfect here. The smoked bacon was DELICIOUS. John Wan shared it with me and he could normally eat like... 1.. but he was scarfing all of that DOWN. A good cheap bacon is great when it's super crispy and sometimes, thin. A good quality bacon tastes so much better when it's slightly thicker, a little chewy, BUT crispy on some ends. Why I like bacon that is a little chewy? Because you really taste the pork. You really taste the smoke. The love and everything you can think of that went into it.

And the potatoes were spot on. I really envisioned myself on this place. I really hope that when I do come back, consistency will still be key. A lot of places don't have that. But I feel it in this place.

View fullsize

Wrecking BALL & Iced Green tea

OK. We had Starbucks before this, hence the lack of caffeine. Normally I would order a cappuccino, but instead I got their Iced Green tea, and John ordered the Wrecking Ball Coffee that is from the San Francisco Bay Area. The iced tea was good. It was light, refreshing, and imaginably sweet if you were to put sugar in mix.

The Wrecking Ball coffee was really good. I enjoyed how light it was. Not full bodied, but with a nice sharp roasty aftertaste. I would definitely have this again when I come back (breakfast or dinner).

By the way. They have happy hour. All I saw was $4 wine. BUT, I am down to come back. So, let me know if you are because I am ready, to try every single thing on their menu.

Give this place a shot when you have time. And if you like it, you can thank me by taking me with you.

Los Angeles. Trust me when I say you are difficult to find a really good place to have breakfast brunch.

Daiisies

Chinese Herbal Rib

This dish was something my dad loved to make and another one of those dishes that I took for granted growing up. I'm glad that I am still young enough to appreciate it and not older. I wouldn't want to regret missing out all the comfort foods that I grew up eating with my family. Having breakfast with my dad every Saturday has been something that I've been doing religiously. No matter what circumstances, even if I'm hungover, I'll still meet him for breakfast.

-- Wow... a car drove by right now with "Hotel California" BLASTING. Just saying.. that person needs to chill.

One of the things my dad loves to talk about is the food that he makes. This is what brought us to this dish that I'm going to show you. The dish consists of a herbal mix and spareribs. I will be using Pork ribs for this because that is what I have.

View fullsize

Herbal Mix

You can try to make your own, but honestly, unless you are trying to open a restaurant that specializes in this, just get the package. Don't trouble yourself because it's not worth it. You will probably find this mix at every Chinese market near you like 99 Ranch.

Water was filled about 1/2 way in a standard stock pot. While you are waiting for the water to boil, bundle the herbs that come with the package. I also peeled 6 cloves of garlic to be thrown in. Once the water boils, add your meat, garlic, some black fungus (Cloud ear fungus), and your herb bundle. As the ribs cook, you will notice some of the fat floating to the surface. Remove the top layer of fat with a ladle. I let it boil on medium high for about 30 minutes. I would then add about 3 tablespoons of salt and 1/2 a cup of Kikkoman soy sauce. I reduce the stove to low-medium and let it go with the lid on for 2 hours.

When the meat is fall off the bone or for tender, your dish is ready. Go grab some somen noodles and cook it with some boiling water, strain, and top it off with the herbal soup, rib and black fungus. I served this along with some pan seared baby bok choy.

View fullsize

You may also add some pre-fried tofu that is sold in packages to the last 30 minutes of cooking. This dish is heavenly with some hot sauce. This dish has a strong renown herb flavor, but it's something Chinese people eat and also healthy for you.

If you make this and never had it before, I would love to know your thoughts and suggestions.

Happy eating!

Daiisies

Noodle City

All you humans ever known to Noodle Planet and think that's the best that you can do, have you ever tried Noodle City? It's one of my favorite joints that my parents used to take us to. Sometimes, they would even bring home take-out and I would remember finding the largest bowl I can get my hands on to mix my noodles together. These are moments you kind of forget and take for granted. Lately, I've been really thinking and appreciating all the delicious memories that I've received growing up. My parents literally fed us every type of cuisine you can think of. From having sushi at Todai Buffet (really? don't judge), every fast food joint, chili cheese fries, street tacos, chicharron from Super A, the best fried chicken from Pioneers followed by Popeyes, and you everything else you can just imagine.

Noodle City is located right next to Noodle Planet on Valley BLVD in Alhambra.

 628 W Valley Blvd, Alhambra, CA 91803

The set up is not the greatest with the interior being a bit outdated. You kind of have this impression that maybe you should step out and go to Noodle World. Noodle City is strictly Vietnamese food. No weird fusions or other cuisines like Thai/Chinese/Japanese muddled into a menu.

The menu itself, is simple yet complicated. Complicated in a good way of course. You can literally find every combination you would like. Broken rice with pork chop. Broken rice with egg rolls pork chop and steamed egg. Broken rice with shredded pork skin and steamed egg. You get the point. There was a lot of things I wanted. But when I saw Lemongrass beef on the menu, I literally salivated. I was imagining taking every bite, with a citrus burst of flavor, with the fresh cut veggies and basil, and the fish sauce mix with a big glob of chili garlic/sambal to give it more heat.

View fullsize

Lemongrass Beef soupless noodle

What's not to get excited about? Everything that I just described prior to eating this, met the expectations and more. Everything just tasted super fresh. The lettuce, cucumbers and basil. The spicy sauce drizzled onto each bite. I'm salivating all over again as I am thinking back on this.

Combo pho

Combo phos normally has everything in it. Rare steak slices, brisket, tendon, tripe, beef balls. Douse this with bean sprouts, basil, fresh jalapeno, lime juice, culantro, and a whole lot of Sriracha. Oh and a lot of napkins to wipe your face.

If you ever have time or in the area and craving Vietnamese food, do give this place a try. I also believe credit/debits are acceptable with $10+. And the service can be slightly awkward... or to say it in a nice way, thug life. Don't be intimidated or feel mistreated. Just say your pleases and thank you's as you should in any other restaurant.

Slurps Up!

Daiisies

Fish caper de provence

During Sunday, I had a weird epiphany that I was going to do a whole crap load of grocery shopping that will last throughout the next few weeks. This shopping consisted of purchasing a lot of protein from Costco which will be wrapped and tucked away in the freezer, and Veggies which will be purchased throughout the week if we run out. Not really sure what dishes I will create, but I wanted to prep some meals, without really prepping 5 daily meals in one day. With that said, I decided creating simple side dishes will be a leverage to assist me making home cooked meals throughout the week.

For a little over $1 a pound, you can get a huge bag of broccoli florets for around $4. That is extremely cheap. And since the florets are thoroughly washed, I literally place the whole bag in the microwave. 3 minutes on one side, flip, 3 minutes on the other. This will steam the broccoli getting the cooking process done quicker and less mess.

I take out a sheet tray and cram every single one evenly. I crushed about diced 5 cloves of garlic to top the broccoli. Drizzle with some olive oil, salt, and a little pepper. This was roasted in a 400 degree oven for about 10 minutes. Once you see some dark char on your florets, it's okay to take out, let it cool, and store in a giant container to be left in your fridge until ready to use.

For the Garlic mashed potatoes, I went to a local Albertsons and purchased one of those $2.99 bags of russet potatoes. These were peeled, diced, and then rinsed. The potatoes were boiled with about 6 large cloves of garlic until tender, as you would with your mashed potato recipes. You can always reduce the amount of garlic or completely remove it if you are not a fan. I can really taste the garlic with just 6 large cloves. After the potatoes are done, strain the water, add 1/2 a stick of butter and about 1 cup of milk. This really depends on the texture that you like your potatoes. I started mashing and seasoning the potatoes with salt and dried parsley. After you are happy with your potatoes, let it cool, and then store in your fridge until read to use.

View fullsize

Ok so I obviously made up the name. The seasoning I used was Herb De Provence which are obviously a a handful of herbs, but includes lavender. The lavender smell really stands out. The first time I purchased herb de provence, I was pretty intimidated by how it smells. But after trying it on chicken, I literally had a mind blown mouthgasm moment because I love putting that sh*t on everything now.

I seasoned both sides of the fish with Herb de Provence, garlic powder and salt. The fish was pan seared and finished with some capers. The mashed potatoes I made prior, was seared on both sides until golden brown. The broccoli was just heated and kissed with a little olive oil.

Going back to prepping your side dishes. It makes wanting to cook so much more convenient. Instead of frantically pulling out different pants, you might like I do, get discouraged to cook. But look at how you can transform delicious mashed potatoes into something even more heavenly.

Stay tuned for more recipes using prepped side dishes. You can either thank me now, or thank me later.

happy eating!

Daiisies