Fork-In Aussie Pie Kitchen - Santa Monica

I've been to many tastings and restaurants in LA, but Fork-In Aussie Pie Kitchen really stood out. I grew up on Marie's Calendar chicken pot pie. Ate it religiously with loads of cracked black pepper and a dash of hot sauce or two. I love savory dishes more than sweet. Aussie Pie Kitchen carries a variety of savory pies with delicious sides to go with.

2510 Main St, Ste B, Santa Monica, CA 90405

Before committing to my toppings, I was able to sample their offerings.

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I know it's early for Thanksgiving, but I don't mind it coming early.  There's MINTY MUSHY PEAS that is a combination of Peas, Shallots, Butter, Fresh Mint (AMAZING). Roasted garlic mashed potatoes - Yukon Gold Potatoes, roasted garlic, butter, salt + pepper (Like silk). HAND MASHED SWEET POTATO - made with Garnett Yams, Half & Half, Butter, White Pepper Nutmeg, Spices. Their amazing Stuffing with Croissant, Sausage, Kale, Pecans, White Wine,Garlic and Pecans (Never had anything like it, BOMB). EDAMAME & SWEETCORN SUCCOTASH. Creamy thyme Gravy and mushroom gravy. 3 Cheese MAC.

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Flat white

If you've never had an aussie pie before, don't expect this to be your traditional hand pie. The aussie pie served here will be on a plate. They took the traditional pie and amplified it to bring more flavors in. Flavors that they know you will love. And it's a good thing, a really good thing.

At Aussie Pie Kitchen, you will find love in a pie that took them 3 days to create. That's right, 3. And when you get your hands on one of these hot buttery bad boys you will understand why this beast took that long to create. That first bite will be the moment you taste all the love and craft that was put into each individual pie.

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Bourbon infused BBQ Pulled Pork with Mac n 3 cheeses and Truffle Oil

Topped with the mashed sweet potato and gravy. If it was raining, it would be perfect. But, this was very tasty. The BBQ pulled pork had so much flavor. Their mac n cheese contains some bleu cheese that added a nice tang and sharpness without overpowering the dish whatsoever.

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 Steak & Shiraz (Syrah)

Steak Cubes marinated in Red Wine, Braised in Mirepoix, Herbs & Spices. This was considered their tiger stack. Meaning 2 sides with thyme gravy to make this the ultimate goodbye summer dish. Roasted garlic mash, mushy peas, can't go wrong with any of that. The pie crust was ridiculously flaky, buttery, and every F this diet you can put your mind to. The post work out meal dream and the time of the month satisfaction. This will do it all.

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A classic Nanna Mac's TWICE ROLLED LAMINGTONS. Super spongy, soft, and not too sweet. This is a must have and goes great with their flat white.

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Croissant bread pudding? Why on earth has no one thought of that? Baked with pistachios & chocolate chip, drizzled with bourbon, caramel sauce & a dollop of whipped cream. Man, that bourbon drizzle did it for me. Nothing wrong with this sinful dessert at all.

If you haven't been here yet, I highly recommend you come.

2510 Main St, Ste B, Santa Monica, CA 90405

Harvest of the Season

I met Bernadette Low (@Eatlikeabosslady) a few months ago after seeing her at a few foodie events we were both attending. It didn't take long before we met and just fell in love with each others energy. When I found out she's doing a collaboration with a few others (Bernadette Vanek and Evi Aki) to host a pop up dinner, I had nothing but excitement and full support for her. Harvest of the Season is basically "The Last Summer Dinner" highlighting the local produce of the long California summer, sourced from Santa Monica and Hollywood farmer's markets.

The theme of Harvest of the Season was strong and very visible by the displays visioned by Bernadett Vanek. It was gorgeous and felt like an elegant wedding during Spring. The cooking and designs was arranged by Chef Bernadett Vanek (@born.under.the.sun). Bernadett Vanek is a chef, food stylist, and food photographer residing in Pasadena, California. Her farm to table cooking has a strong European influence that celebrates local, seasonal produce and supports sustainable farming and fishing practices. She develops seasonal recipes based on produce available at the farmer's markets of her neighborhood and features them on her instagram page @born.under.the.sun and on her website at www.bornunderthesun.com.

The space was located in DTLA at the Vene Ai Studio. The pop up also showcased a sneak preview of the VENE AI 2017 Capsule Bridal Collection with mannequins laid around the studio wearing the gowns and jewelry.

Hors D'oeuvres were served before the farm to table offerings. A fig, rosemary blossom, walnut, and soft bloomed goat cheese was served on a thin cracker with a generous pour of wine. I'm not a fan of goat cheese, but this was really good and the quality of the cheese used really made a difference.

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I seated myself shortly after viewing the gowns and eating the awesome opener. Just relaxed and helped myself to more wine as the guests trickled in.

California Toast

I've had many avocado toasts. Many. Even the crappy ones I've made myself. But. The one that they served was definitely the best anything toast I've ever had. It's obviously avocado, tomato ceviche, charred corn, micro cilantro and goat feta shavings on top. What was beautiful about this was not just the market tomatoes and all the wonderful ingredients that were picked to perfection, but that lime. It wasn't sour, but it sure punched you in the face to let you know that it existed. It was amazing. The bread was toasted carefully that it did not cut the roof of my mouth. The tomatoes and corn added a nice sweetness balanced by the slight saltiness of the goat feta. This dish was inspiring.

Green Gazpacho

Lemon cucumber, chevre mousse, green coriander, watermelon and cilantro flowers. So refreshing. Ridiculously clean. I see myself eating this on my invisible porch on an invisible swing with my invisible acres to look out to.

Summer Moussaka

Braised lamb with heirloom tomatoes, eggplant, yukon potato mash with oregano oil. The lamb was spiced with great anise flavors. Braised till it's fork tender. Very comforting and fulfilled the yearnings of a meat course.

Peach and Almond Eaton Mess

Almond cake, peache, a lemon verbena whip creme and meringue. Also raspberries floating around saying what's up. A lot of people were wondering what this was, but everyone wanted more. The almond cake was fantastic. The lemon verbena is also a classic whip, but not utilized in cuisines as much. A great light sweet touch to end the last summer dinner.

Stay tuned for more pop ups.

Anko - Koreatown Los Angeles

My friend Bernadette (@eatlikeabosslady) took us here one night after dinner. Boy am I happy that she did. Shaved ice is not in my wheel house. I haven't tried enough to know what's the best, but I can tell you what I tried here at Anko was delicious.

It was fairly empty when we arrived, but it got packed within an hour or so. I've heard that they changed ownership, but changed the name and the items on the menu. I've also heard that it's better than it was before which is a good thing. We ordered 2 shaved ice to share between 4, and after having a large meal, it was enough.

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This is the black sesame Anko. Shaved tiny ice, with black sesame drizzle, red beans, pine nuts and injeolmi (rice cake). It's served with more red beans on the side with condensed milk. As you dig into this beautiful globe, you will find almonds and more black sesame layered within. It was sweet, refreshing, and very tasty. I love black sesame. It was toasty like how black sesame should be. It wasn't overly sweet. I highly recommend this to you if you are a huge fan of black sesame or just want to try something different.

Strawberry shaved ice. Simple, shaved ice topped with strawberry syrup and more strawberries. Very refreshing and delicious as well. It was hard to jump between the 2 because both were spot on.

Check it out:

400 S Western Ave Los Angeles, CA 90020

Koreatown, Wilshire Center

Cafe Beaujolais - The Birthday Dinner

This post is a little delayed since my birthday was back in July. French cuisine has a big space in my heart when it comes to some of my favorite things to eat. This is my second time dining at Cafe Beaujolais. I fell madly in love the first time I came here and just as much the second time. It's located in the heart of Eagle Rock on Colorado between La Roda Avenue and Mt Royal Drive.

1712 Colorado Boulevard, Los Angeles, California 90041

I don't know much about the history besides it being here for quite some time. They are not just known for their fairly priced dishes, but their hunky European men that work there. And, they pretty much all have accents.

John took me here again since he knew it was my top favorite restaurants. The first thing we ordered were their Escargot. These snails were shelled, and cooked in the most luscious butter garlic parsley sauce known to man. Goes amazing with the bread they offer and dangerous for the body. John dislikes Escargot, but loves the ones they serve here.

We had their special salad of the day which was a prosciutto di parma wrapped frisee.

Dressed in a light vinaigrette with a few cornichons. Sounds simple, but was packed with flavor. I will definitely get this again if it's available.

Steak "Maitre D'Hotel" - Thin cut Girlled Top Sirloin Served with garlic butter and frites. I wished the steak was a New York or Rib Eye, but there was still a lot of flavor from the steak. The garlic butter was soft and melted throughout the steak. Pretty straightforward.

My choice:

Pave De Boeuf Au Porto Et Au Roquefort - Flamed Filet Mignon in Port Sauce and Roquefort Cheese, medium rare. I was nervous to order this. From 1-10 I was probably a 20. I'm not a fan of stinky cheese and hate Gorgonzola and goat cheese (I know). I just can't get passed the flavors. But, I love some bleu like Stilton. This Roquefort cheese was delicious. Has a slight sharp bite, but doesn't taste overly fermented or stinky. It was lovely mixed into the port wine and the filet. This dish just isn't the same without it. Served with a side of potato au gratin and veggies. I recommend this dish.

If you are in the area or just looking for a fantastic, authentic French restaurant, please check out Cafe Beaujolais. It's fantastic. Don't forget to order their specials. They do the traditional coq au vin from time to time.

Casa Chocolate - Mid-City Los Angeles

I know a lot of people that hate LA because of traffic. People who live on the west side would take an our or more just to get to work that's a few miles away. And on the weekends, you are lucky if there isn't any traffic. All native LA residents know what it's like to drive out to Santa Monica, West Hollywood (oh god), Beverly Hills, Culver City, and so on. So when I am actually out towards that area, it gives me an incentive to find a local restaurant to eat.

I had to run some errands one Sunday morning and found a small cafe tucked in a small plaza. It's called Casa Chocolate.

5450 W Pico Blvd, Ste 501 Los Angeles, CA 90019

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I instantly fell in love with their displays. It's simple yet catchy. From the photos of the doors, to the self serving water with lemon and orange slices, to the ketchup, and the array of classic hot sauce and sweeteners.

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They have a huge menu with tons of variety. Prices are also very decent especially for the location. I stuck with their traditional house favorites.

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Ordered 2 cappuccinos. One for John and one for, well, me. Espresso from Groundworks.

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Huevos Rancheros Campesino

Amazing take on the classic dish - 2 farm eggs cooked to your liking, I had mine over easy. Black pinto beans cooked perfectly and not overly starched, everything served over a corn tostada, topped with ranchero sauce, green tomatillo salsa, avocado salsa, sour cream and queso fresca. So flavorful and so delicious. Loved the char onion and serrano on the side. A must order.

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Cholula complimented by Huevos Ranchero

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Ranchero steak omelette. FULL of flavor. The beef was perfectly marinaded, extremely tender, and smokey from the char. Cooked with onions, peppers, and mushrooms, folded inside the egg with monterey jack, ranchero salsa and queso fresco. John ordered this, but I am going to make sure I get dibs on this next time. Served with a side of fruit,  ranchero sauce and green tomatillo.

Enjoy when you are in the area or passing.