One More Point for Eva Restaurant

by Sophie Gayot


We had dinner at Eva Restaurant in Los Angeles soon after it opened in 2009. Since then, we kept running into chef/owner Mark Gold at different charity events where he donated his time and food. He kept telling us to come back to his restaurant, saying, “Things have changed, I have a new kitchen, I have done some remodeling, blah, blah, blah….”
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The Winners Are Double Winners!

The winners, from left to right: Sommelier Mark Sadr, Mixologist Tricia Alley, Sous-chef Alexandre Derenne, Pastry chef Matthieu Chamussy, Culinary Student Mark Wheeler with Sophie Gayot
The winners, from left to right: Sommelier Mark Sadr, Mixologist Tricia Alley, Sous-chef Alexandre Derenne, Pastry chef Matthieu Chamussy, Culinary Student Mark Wheeler with Sophie Gayot

by Sophie Gayot
 
I was lucky to be a judge at the Los Angeles Epicurean Festival held today at the Sofitel Los Angeles, as I did not have to stand in line to enter the event. The line stretched from the second floor all the way to the hotel’s driveway. The Festival brought together culinary specialties and wines & spirits for visitors to discover or rediscover. There was also a competition where I had to pick the winning team along with my fellow judges: sommelier Mark Mendoza (Comme Ça), Josiah Citrin (Mélisse), Franck Savoy (director of restaurants for Caesars Palace in Las Vegas), Michel Richard (Citronelle) and Michel Cornu (Hospitality Culinary Director for Boisset Estates).

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Do Not Try This at Home

by Sophie Gayot


After stops in Spain (Jaleo) and Greece (Estiatorio Milos), my culinary tour of The Cosmopolitan of Las Vegas took me to Japan at the Blue Ribbon Sushi Bar & Grill. I decided to sit at the sushi bar in the back dining room so I could be close to the sushi chef and watch him cut elegantly through the flesh of the fishes that are flown in daily from distant places like Japan and the Atlantic. After a while, I had to tell him to stop so we could try dishes from the grill, prepared by another chef. Watch my exclusive video interview with both of them, and read my just published review of Blue Ribbon Sushi Bar & Grill to learn more.

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A Whale of a Meal

Turbot tempura: pickerel topped with whitefish caviar, Haida Gwaii herring roe and kelp
Turbot tempura: pickerel topped with whitefish caviar, Haida Gwaii herring roe and kelp

by Patricia Mack

 
“Madam, would you care for whale?” the waiter asked.


“Whale? Really?”


Yes, really, a “duet of whale” actually, beluga and bowhead with Davis Strait shrimp caviar served on a silver charger, as elegantly as at any top-of-the-line restaurant.


I hesitated.
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Magical Moments Along the Pacific

by Sophie Gayot

Yesterday, I found a great way to finish my weekend. I drove along the Pacific on Route 1, also called Pacific Coast Highway or PCH by the locals, heading to Beau Rivage restaurant in Malibu, California. You are saying, “Another restaurant?” Yes, but not quite. I was going for a night of “Magic & Wine.”

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