Check, Please! Bay Area reviews: Eggy's Neighborhood Kitchen, La Gare, Lao Table

The article highlights ten unique patios in Los Angeles, offering diverse outdoor dining experiences for those looking to escape their apartments and enjoy beautiful, engaging environments. These establishments range from plant-filled greenhouses to sprawling historic saloons and Japanese castles. One featured location is Hamburger Mary's in West Hollywood, a classic drag bar that transformed its adjacent parking lot into an astroturfed patio. It offers nightly bingo, except on Fridays and Saturdays, and famous drag queen brunches on weekends, with reservations being essential. Another spot, Phenakite in Hollywood, is described as a fine-dining experience by chef Minh Phan, featuring a secluded outdoor garden within a coworking space, offering a nine-course meal with dishes like braised short ribs, pan-smoked abalone, and carrot ice cream, served in homemade pottery. This establishment has since permanently closed. Lady Byrd Cafe in Echo Park provides an oxygen-rich setting with plant-filled greenhouses around every table, creating an English garden aesthetic. Its menu includes breakfast burritos, bolognese, and fresh green juices, serving as an all-day cafe for al fresco dining. Chosun Galbee in Koreatown is noted for its jungle-like patio with large granite tables, metal grills, koi ponds, and a forest of trees, creating a peaceful ambiance. It specializes in Korean BBQ with a selection of beef tongue, prime brisket, and chosun galbee, requiring reservations. The Old Place, a historic saloon in the Santa Monica Mountains, offers a takeout-only menu with cinnamon rolls for breakfast, sandwiches for lunch, and sirloin steaks for dinner, which can be enjoyed on its expansive wrap-around deck. Yamashiro, a large Japanese restaurant in the Hollywood Hills, provides panoramic city views with enclosed tent covers and heat lamps. Its menu features soy ginger pork rib, pork dumplings, yakitori, and hibachi pineapple fried rice, also requiring reservations. The Peninsula Hotel Beverly Hills features “Le Petite Belvedere,” a new concept on its outdoor garden terrace, serving British dishes like scones and cucumber sandwiches with champagne, ideal for afternoon tea or lunch. Berkshire House, a sports bar on La Brea Avenue, has a spacious patio with astroturf, picnic tables, and string lights, offering weekly specials like 25-cent wings on Wednesdays and BOGO late-night happy hour. This location has also permanently closed. Malibu Farm, located at the end of Malibu pier, provides ocean views and a menu with Swedish mini pancakes, grass-fed burgers, and pepperoncini aioli, serving brunch and dinner with required reservations. These diverse patios offer a range of unique ambiances and culinary experiences across Los Angeles. #LosAngeles #Patios #OutdoorDining #RestaurantGuide #CaliforniaCuisine #FineDining #CasualDining #UniqueExperiences #FoodieGuide

Kitchens are consistently highlighted as a pivotal selling point in real estate, particularly on the reality renovation show "The Block," where the kitchen reveal is always a significant event. The intense pressure on contestants to deliver innovative and impressive kitchens is evident in their use of features such as butler's pantries, large island benches, and advanced appliances, all aimed at captivating potential buyers. Over the years, several kitchens from "The Block" have stood out for their design and functionality. In 2023, Kyle and Leslie's kitchen earned praise for its curved elements and rich textures, embodying a modern take on 1960s aesthetics, though their butler's pantry was deemed undersized. Dylan and Jenny's sage green kitchen in 2022 charmed judges with its unique textures and a strong sense of personality, character, and soul. Kirsty and Jesse's Hamptons-style kitchen in 2021 achieved an almost perfect score. It was celebrated for its harmonious blend of country, Hamptons, and contemporary styles, featuring deep navy cabinetry, a ceramic farmhouse sink, and gingham wallpaper in the butler's pantry, perfectly suiting their home's overall design. Daniel and Jade from 2020 won kitchen week with their last-minute redesign, showcasing a curved Christian Cole island bench with fluted timber details that referenced 1930s design. Kylie and Brad's kitchen in 2024, despite their usual divisive black-on-black palette, secured their first win. Judges were impressed by its scale, high-end finishes, and clever FurnSpin cabinets, describing it as "Tom Ford enough." Andy and Deb from 2019 demonstrated strategic design by repositioning their void to maximize natural light, creating a kitchen that felt significantly more spacious and was lauded as one of the best on the show. Norm and Jess's 2018 kitchen was admired for its thick marble benchtop, soft stone-grey shaker-style cabinetry, and a double-entry butler's pantry that enhanced flow and space, complemented by soaring ceilings. In 2017, Josh and Elyse took a risk by reorienting their kitchen island, which improved the connection to the living and dining areas. Despite a minor issue with a gas stove not meeting code, the kitchen maintained a sense of "hygge" through its textured finishes. Karlie and Will's dark and moody kitchen in 2016 earned a perfect score and helped them win the season, validating the judges' view that black was the new white for kitchens and highlighting the impact of kitchen design on home sales. Finally, Josh and Jenna's 2013 kitchen, featuring a floor-to-ceiling indoor green wall, an expansive marble island, and sheer window coverings, set a high standard for future contestants, securing a well-deserved win. #TheBlock #KitchenDesign #HomeRenovation #InteriorDesign #KitchenTrends #AustralianDesign #HomeImprovement #DesignCompetition

This article provides a detailed review and ranking of eight new menu items introduced by California Pizza Kitchen (CPK). The author, a food editor, revisited CPK, a chain restaurant from her youth, to evaluate a range of new offerings including cocktails, pizzas, and other dishes. The review excludes the pumpkin cheesecake due to its unavailability. Each item is described with its ingredients and price, followed by a critical assessment and a ranking from least favorite to most favorite. The review begins with two cocktails. The Golden Cadillac ’Rita, priced at $15, is described as very sweet, lacking the tartness expected from fresh lime. It contains Don Julio Reposado, agave, fresh lime, and Grand Marnier. The Bourbon Peach Smash, priced at $13.50, features Woodford Reserve bourbon, peach, orange, and lemon. This drink is noted for its stronger taste compared to the margarita, though the author expresses a preference for peach juice or puree over what is presumed to be peach schnapps, while appreciating the citrus tartness. Moving to pizzas, the Neapolitan Burrata Pizza, priced at $18, is characterized by its simple and sweet tomato base, fresh burrata, and basil. However, the author notes it did not exceed expectations, with a minor critique regarding basil distribution. The Bacon & Brussels Pizza, a seasonal item priced at $20, includes goat cheese, roasted Brussels sprouts, applewood smoked bacon, caramelized onions, Romano and Parmesan cheeses, and black pepper. While praising the smoky bacon, tender Brussels sprouts, and balanced flavors, the author found it a bit dry and salty, suggesting a creamier element could improve it. Appetizers are also reviewed, starting with the Spicy Buffalo Chicken Bites, priced at $11. These feature crispy breaded chicken in sriracha Buffalo sauce with ranch dressing, celery, cilantro, scallions, and gorgonzola. The author commends the crunchy breading, tangy and spicy sauce, and the addition of a fresh salad, despite finding the chicken pieces large for 'bites'. The Lettuce Wraps, priced at $16 with shrimp, contain shiitake mushrooms, jicama, cabbage, scallions, and a spicy ginger soy sauce. This dish is lauded for its textural variety and balanced sweet and savory flavors, reminiscent of teriyaki chicken, with hot fillings contrasting with cool lettuce. The top-ranked items are two pizzas and a pasta dish. The Burnt Ends BBQ Pizza, priced at $20, is identified as the author's favorite pizza. It features smoked brisket burnt ends in BBQ sauce, smoked gouda, mozzarella cheeses, pickled red onions, and fresh cilantro. The author appreciates the savory and tender brisket and the moistness provided by the cheeses and BBQ sauce, though wishing for more brisket and a more acidic pickle. Finally, the Shaking Beef Pasta, priced at $27, is ranked as the top new item. This dish consists of tender seared filet in a garlic-sesame soy sauce, served over spaghetti with sliced onions, scallions, serrano peppers, cilantro, basil, and mint. The pasta is praised for its al dente noodles, sweet, savory, and spicy sauce, and tender beef, despite its higher price point. #CPK #CaliforniaPizzaKitchen #FoodReview #NewMenuItems #Pizza #Cocktails #Pasta #RestaurantReview

This article summarizes an episode of "Check, Please! Bay Area" season 19, episode 16, featuring reviews of three Bay Area restaurants: Gumbo Social in San Francisco, The Bungalow Kitchen in Tiburon, and Pomet in Oakland. The episode aired on Thursday, February 27, at 7:30 pm on KQED 9, and was hosted by Leslie Sbrocco with guests Sarah Oh, George Andrews, and Leslie Griffin Robertson. Gumbo Social, located in San Francisco’s Bayview neighborhood, offers soulful comfort food with a dynamic menu. Dontaye Ball, the owner, believes gumbo should be America's national dish, blending African, Cajun, Creole, French, and Spanish influences. He insists on okra in gumbo and humorously warns against adding corn. Popular items include dirty gumbo fries, gumbo ya-ya, shrimp po'boys with coleslaw, vegan greens, and lemon pound cake. Guests praised the savory, rich gumbo with generous chicken and sausage, noting its elegance and satisfying nature. The shrimp po'boy is described as scrumptious with a delicious sauce on a soft roll, perfect for dipping into the gumbo. The hoecake provides a nice texture contrast and the vegan greens offer a variety of textures and spices. The siren song dirty fries, while not always on the menu, are highly recommended. The atmosphere is casual with good music and art, and it offers great value with an average tab of around $30 per person without drinks. Customers can also purchase gumbo in quart sizes for home consumption. The Bungalow Kitchen by Michael Mina in Tiburon is George Andrews's favorite brunch spot, known for its stunning waterfront views and decadent menu. The restaurant aims to create a clubhouse atmosphere with coastal Californian cuisine. Their brunch menu is a two-course prix fixe, offering about 10 options for both appetizers and entrées. Highlights include oak-grilled branzino, lobster pot pie, and crème brûlée French toast. The restaurant imports fish from Japan and features a sushi chef, Chef Yama, who procures fresh ingredients overnight. The lobster pot pie is a classic dish with a dramatic tableside presentation. George enjoys the Pimm's cup and the butter lettuce and hearts of palm salad, which features avocado, grapefruit, and a refreshing dressing. Sarah appreciated the tableside appeal of dishes like the tuna tartare, which is tossed at the table, and the lobster pot pie. Other favored dishes included jalapeño lobster toasts, eggs Benedict with smoked salmon, steak frites, and oak-grilled branzino. Service is described as spectacular, with attentive staff. The average tab per person without drinks is around $85. Pomet, on Oakland’s Piedmont Avenue, is Sarah Oh’s recommendation, offering a genuine farm-to-table experience. The menu is seasonal, driven by ingredients from the owner’s family-owned K & J Orchards, which cultivate various fruit and nut trees. Aomboon Deasy, the owner, explains that the name “Pomet” means “orchard” in an old Roman language and relates to pomology. The restaurant uses fruit wood to cook, imparting an earthy flavor to dishes. Recipes are a collaborative effort, inspired by ancestral cooking and diverse cultural influences. Diners receive a piece of fruit at the end of their meal to signify the orchard-to-table journey. The seasonal salad, featuring ingredients like little gem lettuces and peaches with a light vinaigrette, was praised for its freshness. The smashed cucumber salad with a soy milk and sesame broth and chili oil was a standout appetizer. Other noted dishes include crispy duck appetizers, Hokkaido milk bread rolls with velvety butter, graffiti eggplant dip, “ugly” mushroom-filled pasta, char siu short rib, and salmon with stuffed peppers. Dessert options include a peach galette with yogurt semifreddo and a rich chocolate cake. The service was highly commended, particularly for outdoor seating, where staff ensured warmth and attentiveness. The average tab per person without drinks is around $80. #BayAreaDining #RestaurantReview #GumboSocial #BungalowKitchen #PometOakland #FarmToTable #SoulFood #CaliforniaCuisine #LocalEats