Q: What do these restaurants have in common?
A: We splurged and ate at all three this past weekend.
Enjoyed every bite. Here are a few standout dishes:
* A first course at Osteria Mozza, the Los Angeles restaurant created by Mario Batali, Joe Bastianich and Nancy Silverton.
Squid Ink Chitarra Freddi with Dungeness crab, sea urchin and jalapeño
There is no picture, I was too busy eating this divine pasta with the perfect blend of flavors and textures. When the waiter mentioned it was a cold dish, I hesitated and thought about changing my order. It would have been a terrible mistake. My first sea urchin was scrumptious.
* Also a first course, this time at Spago, the flagship Beverly Hills restaurant of Wolfgang Puck.
Roasted Chino Farm's Beet Layer Cake with warm sauteed goat cheese, toasted hazelnuts and shallot-citrus dressing
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| I am a lover of beets. A beet lover. And this appetizer truly takes the cake! |
* And finally a healthy lunch selection from Euphoria loves Rawvolution in Santa Monica, run by a husband and wife team with a commitment to protecting the environment.
Cocophoria Sandwich served on onion bread with coconut jerky strips, lettuce, onions and tomato
And our new favorite snack.
Cheesy Kale Chips
Oh sure, it doesn't rival the gelato at Osteria Mozza or the decadent chocolate bar dessert at Spago sprinkled with homemade cracker jacks, but for a healthy snack it totally rocks.
And you can buy a bag to go!
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