Friday, March 21, 2008
Restaurant Review #205: Desserts at Patina, Downtown Los Angeles
Champagne Mousse, citrus salad, puff pastry, tangerine sorbet, mint pearls
When I was invited to Patina by a PR firm representing Ian Gresik, Patina's pastry chef, I couldn't have been happier. We scheduled our dessert tasting for 8:00 on a Saturday. Unlike most restaurants in Los Angeles, Patina was relatively empty at that hour, which is probably because much of their business comes from pre-
Subscribe to:
Post Comments (Atom)
Popular Posts
-
Fresh soy milk.It's the keen eyes of Speedy who spots it first, a nondescript shopfront but for the 6-foot tall raft of empty polyuretha...
-
The Flute Bakery is in the last possible place you'd expect to find it. Tucked down a barren street lined with industrial estates in Fys...
-
You don't really notice the gnome flipping the bird at you in the corner, but even when you do, it's hard not to laugh. It's an ...
-
Pan con pavo Mi Ranchito Salvadoreno is one of those restaurants where if you walk through the door, they'll assume you speak Spanish ev...
-
If crisp skin, succulent flesh and the lingering trail of smokiness in every mouthful is your idea of bliss, then Taiwanese-style smoked c...
-
Mushroom picking. For years I'd wanted to indulge in this foraging fantasy, my mind filled with romanticised visions of skipping in a co...
-
At first, I thought deliverable sushi was a great idea. Then, I was skeptical of this place for being willing to deliver sushi, as non-fres...
-
There's a tantalising smell of charcoal as you approach Habib's Chicken in Bankstown. It's the heady scent of meat slowly carame...
-
Black vinegar and honey water $4.80 and mango soda $4.80Black vinegar on the drinks menu? Even as I read it, I knew I'd be ordering the ...
-
Visiting a new city is both exciting and stressful for someone keen to uncover its gastronomic secrets. There's so much eat and discover...
0 comments:
Post a Comment