Phoenix may not seem like a pizza town, but it unquestionably has some great stuff. There’s Pizzeria Bianco, of course, but also a number of other pizza places that have made Phoenix their second homes. Call them snowbird pizzas if you want. Humble Pie is one that has seen success in the area with a few locations. I headed to the one at Desert Ridge to see what it was all about.
Pork and booze are easily two of the greatest things that can be consumed on the planet, if not just two of the greatest things in general. Celestino in Pasadena is fully aware of this and has combined them in a pasta dish worth writing about. It is called the Pennette Con Prosciutto e Vodka, but it may as well be called Paradiso.
Replacing the not-so-BBQ restaurant in Culver City called Santa Maria Barbeque, 041 Bacaro kind of just appeared out of nowhere a few months ago. Presumably, the closure of Santa Maria Barbeque surprised no one, but the newcomer was a bit of a surprise. Calling itself 041 is an homage to area code in Venice, where the proprietor once lived and the restaurant attempts to live up to that area code.
While the Century City food court is always a winner, there is another restaurant within that mall that has been intriguing me for a while. It’s called Obika and calls itself a mozzarella bar. While I love me some mozzarella, I think I’ve stayed away simply because I didn’t think mozzarella alone was cheese enough to sustain a bar. But now that Obika has been around for a while, it has proven its staying power and I knew it was worth checking out.
Right around when I first moved to LA, essentially broke, I made a trip to Bottle Rock. Having little to no disposable income, I wrote the place off as overpriced and didn’t return until this past weekend. What I found was a restaurant and wine bar that was not only well-priced, but also delicious. Was I wrong the first time I went? Have I become jaded by the prices of LA? Did Bottle Rock simply change things up? These answers may never be known, but what is known is my experience there. Let’s start from the beginning.
In the depths of the MGM Grand in Las Vegas, there is a multitude of fancy restaurants just waiting for the eating. But wanting to get on the road and needing a quick bite, we made our way to a sandwich shop called ‘wichcraft. I liked the nice little pun they used there, and also thought it might be a Tom Colicchio restaurant because of the “craft” used in the name (I later confirmed this, but I must confess I didn’t know who Tom Colicchio was until a few minutes before settling on ‘wichcraft).
For a night out on the town with the family, we decided to head to I Cugini at the recommendation of their concierge. This hardly pronounceable restaurant was in Santa Monica and had a pretty cool setup with an outdoorsy patio-esque seating area. The menu offered some pretty good-looking food, but the menu wasn’t as robust as a typical Italian place. Nonetheless, I was transfixed by an item on the menu that I had never seen before. It was called a “Bomba” and was mixed up with the pizzas, so I knew it had to be somewhat similar to pizza.
We all know the unparalelled benefits of eating meat, but Theodore Gray has developed yet another; a Thermal Lance. According to his article on the Popsci.com, a thermal lance “is used to cut up scrap metal and rescue people from collapsed buildings.”
Settling on prosciutto as the most energy-efficient meat, Gray created a meat torch capable of cutting through metal, when oxygen is fed through it. In doing so he unleashed the full power of meat. I’m pretty sure this means that people should always have meat around, in case of emergency.