Eating & Drinking

Santa Barbara's Tyger Tyger - the Funk Zone’s favorite Asian-inspired cafe Re-Open Thursday, November 17

Santa Barbara’s Tyger Tyger – The Funk Zone’s favorite Asian-inspired Cafe Re-Opens

By Joe Wehinger — 2 years ago

Santa Barbara’s Tyger Tyger – the Funk Zone’s favorite Asian-inspired cafe Re-Open Thursday, November 17

The Lively Neighborhood Cafe Returns with a Bold New Menu

by Chef Trevor Laymance and Consulting Chef Jasmine Shimoda

Acme Hospitality announces the relaunch of Tyger Tyger, the Funk Zone’s favorite Asian-inspired cafe. Opening on Thursday, November 17, 2022, Tyger Tyger is located at 121 E. Yanonali Street, on the major east-west thoroughfare in the heart of the arts and entertainment district affectionately known as The Funk Zone.

Passersby can easily spot the restaurant by its iconic black and white tiger mural by local artist Tom Stanley, spanning two sides of the building.

The original Tyger Tyger opened in 2018 and quickly became the hot spot in the Funk Zone. The bright colors, energetic vibe, and focused Southeast Asian casual menu resonated with the community near and wide and the Instagrammable food and ambiance were instantly embraced. Unfortunately, the pandemic forced the restaurant to close, and the concept was placed on hold.

The strategic location became ideal as a test kitchen to give Acme Hospitality chefs a place to experiment with new menus, concepts and pop-ups. But the question eventually arose: What if we take the very best flavors of the original Tyger Tyger and lean in on “clean and green?”

Consulting chef Jasmine Shimoda (formerly of Los Angeles vegan restaurant Jewel and Santa Barbara’s Loquita) and Chef Trevor Laymance (farm-to-table fine dining chef hailing from Ojai) put their heads together to develop a new plant-forward menu offering vegan, vegetarian, gluten-free and omnivore options; sure to please anyone seeking a healthy alternative in the Funk Zone with all the bold flavors they have come to love. Tyger Tyger 2.0 is the same beast, with a different diet – roaring back this fall just in time for the holidays. This iteration offers breakfast and lunch daily and dinner service Thursday, Friday, and Saturday.

The building on Yanonali was built in 1945 by the Castagnola family as the original “net barn” where fishing nets were stored and repaired and has served the community as an auto repair shop, bakery and catering kitchen/café.

Large windows peek into the building and bring all-day sunshine into the airy room. Window frames and counters are crafted from natural teak wood and are accented by textures of stained concrete floors, terrazzo tabletops and whimsical wallpapers, including the canary-themed ceiling and wildly floral kitchen and restroom.

The bright pink, green, orange and turquoise floral palette warm the interiors and are juxtaposed with the natural wood and grays of the building, evoking the colorful designs of Southeast Asia.

“Ever since Tyger Tyger was forced to close its doors two years ago,

we have had consistent requests from our loyal guests to reopen with our innovative Asian fare.

…Those voices have been loud and clear, demanding a healthier and more sustainable menu brimming with flavor but good for the body and the planet. We are listening, and this new iteration of Tyger Tyger is our effort to deliver on that promise,” states Sherry Villanueva, Founder of Acme Hospitality.

menu is inspired by the bold flavors discovered in street food carts from Southeast Asia

The Tyger Tyger menu is inspired by the bold flavors discovered in street food carts from Southeast Asia, showcasing the Central Coast’s year-round bounty with its plant-forward selections.

Breakfast dishes include…

Breakfast dishes include Banana Loaf with miso butter; Coconut Berry Parfait with coconut yogurt, 7-spice granola, blueberry chia jam & local berries; Overnight Oats with chia seeds, coconut, kinako, tahini, Santa Barbara pistachios & house jam; Spicy Avocado Toast with chili-garlic crisp, scallion, house pickles & green goddess; Roasted Mushroom Toast with miso cream, tarragon & scallion; Breakfast Sando of herby egg omelet, fermented hot sauce, spicy cilantro aioli & pickled Fresno (sub tofu scramble); Breakfast Tacos with eggs, black beans, pickled red onion and jalapeno & house-fermented hot sauce, tingly chili oil & corn tortilla (sub tofu scramble). Eggs can be added to Avocado and Mushroom Toasts on request.

lunch and dinner

In addition to Spicy Avocado and Mushroom Toast¸ lunch and dinner offer a Crispy Rice Salad with Her Produce spicy greens, puffed quinoa, cucumber, mint, Thai basil, pickled shallot, roasted mushrooms, & lime leaf vinaigrette; Tea Leaf Noodle Salad with kelp noodles, cabbage, romaine, tomatoes, peanut crunch & fermented green tea condiment; the Tyger Bowl with coconut rice, black pepper tofu, fried shallots, pickled chili & golden curry sauce. Guests can add a Tamari Egg, Coconut Chicken or Grilled Fish to all Salads and bowls at an additional charge. Tyger Tyger’s signature Chicken Khao Soi is back with an aromatic coconut broth, scratch curry paste, egg noodles, braised chicken, lime leaf, fresh coriander, pickled mustard greens & noodle nest.

Other lunch and dinner dishes include Fried Yuba Sandwich with “Chicken Fried’ tofu skin, spicy maple, shaved cabbage & vegan yuzu ranch dressing; Lechón of crispy pork belly, black sticky rice, pickles, herbs, chili citrus glaze & black vinegar; Cha Ca La Vong – a turmeric and dill-marinated local catch with vermicelli noodles, nuoc cham & local veggies; and Mushroom Carbonara with khao soi noodles, wild mushroom medley, miso cream, preserved lemon, thyme, tarragon, green peppercorn & bonito.

Don’t forget to add a tamari egg as an option.

Enjoy a vegan soft serve or Ube Cream Pie for dessert and non-alcoholic drinks of house-made sodas and iced tea.

Acme Director of Restaurants Danny Bendett has carefully selected wine selections from around the world to complement the flavorful cuisine perfectly. Unique Sake and beer selections reflect the popular and the uncommon, all remarkable and expertly matched with Chef Laymance’s cuisine.

The fast-fine concept delivers elevated menus utilizing counter service with an inventive design. The tightly curated food and beverage programs promise to provide the extraordinary guest experience that Acme has been recognized for since making its mark in the Funk Zone in 2013. Tyger Tyger serves breakfast daily from 7:00 a.m. – 11:00 a.m. and lunch daily from 11:00 a.m. – 4:00 p.m. Dinner is served Thursday, Friday and Saturday from 4:00 – 9:00 p.m.

Tyger Tyger

121 E. Yanonali Street, Santa Barbara, CA 93101

805.880.4227

For further information, the public can visit:

www.tygertygersb.com

info@tygertygersb.com

follow Tyger Tyger:

Facebook: www.facebook.com/Tygertygersb & Instagram: @tygertygersb

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From A Wine Lover’s Bucket List: Eve Bushman spends a Week in Chateauneuf du Pape

By Contributor — 2 years ago

From A Wine Lover’s Bucket List: Eve Bushman spends a week touring and tasting in Chateauneuf du Pape

What’s on your Bucket List?

While a normal person wants to check off going to Mars, driving a racecar or meeting a president, wine writers have lists that almost always include visiting wineries in far off places. Having Shiraz in Australia, Tempranillo in Spain, Chianti Classico in Italy and Malbec in Argentina are on our lists, but top of the list for me has always been France. I had two days in Bordeaux years ago and a week in the Garda DOC in Italy that just wet my whistle for more, so when a small group of wine writers was being put together, to visit Chateauneuf du Pape for arguably the best Rhone wines in the world, I poised my pencil over my list and made a huge mark – YES, please, take me!

Quick travel tips: Bottles are priced much less at the source, even with shipping costs; we saved in buying a case to have sent home. If you can’t get winery appointments, or don’t have the time, we found several tasting rooms in town – as well as several places for meals. None of us in our party spoke fluent French, and though it would have helped, we were fine communicating in English. You can drive your own car, on the right side of the street, but there are many roundabouts, toll roads and narrow roadways.

Eddie Bushman at Pegau

Domaine Pegau

Our first day in France began with a sunrise at our friend’s Villa in Monoblet. From there we traveled 90 minutes for a tour and tasting at Chateau (wines labeled from the Cote du Rhone area) and Domaine (Chateauneuf du Pape area in Rhone) from Pegau. We have a few Domaine Pegau wines in our cellar and really looked forward to visiting the real deal.

From our host we learned that there are five towns in Chateauneuf du Pape that produced 95% red and 5% white wine grapes. They use 13 grape varieties and any given bottle only has to use one grape. Pegau – properly pronounced as “Pay-Go” – uses all 13, including blending white with red grapes. For their Cote du Rhone property Pegau makes 44% red wine and one Rose wine.

We learned that they are an old school winery, as far as winemaking techniques. When finished wine is ordered only then is a bottling truck ordered and labels created. (There are different laws for different labeling around the world, so that is the reason they have to wait to print the labels.)

Only old oak is used for aging and some barrels are 90 years old. Stainless steel tanks are only used for their white wines; some high-end whites also spend time in wood barrels and concrete eggs. They do not de-stem any of the wines, which for me meant that the terroir would show earthiness and tannins.

Now, onto the tasting!

We sampled two Chateau Pegau Vallee du Rhone and two Domaine Pegau Chateauneuf du Pape, a white and red in each category, aged between 2019 and 2021. My personal preference on these leaned more toward the Chateauneuf du Pape wines and of particular note was the 2019 Cuvee Reservee that used all 13 Rhone grapes and 80% of that was Grenache. These wines were priced between 10 and 45 euros – which is pretty close to the same in American dollars.

Instagram: @Domaine_Du_Pegau

Website: https://pegau.com/

Roger Sabon Wine glass

Domaine Roger Sabon

Next up we visited Chateauneuf du Pape’s (CDP’s) Domaine Roger Sabon for a tasting.

Our host explained that this past summer they experienced drier weather producing smaller berries over 18 hectares. Sabon, like Pegau, has both a Domaine for the CDP wine area and a Cotes du Rhone label. Five percent of their appellations are producing white wines. They blend before aging, have four different soil types and also have a distillery. All of their wines are at least 70% Grenache and are aged in large barrels.

For the tasting they offered us new and older wines, including wines from the Lirac appellation – not in Chateauneuf du Pape – with amazing aromatics and flavors.

My favorites were a 2020 Chateauneuf du Pape Reserve that had just been bottled in March and contained 80% Grenache and the remaining 20% was made of Syrah and Mourvedre – the classic GSM blend. I noted delicate fruit aromas and subtle fruit flavors – red to blue fruits – as well as a pepperiness.

My second favorite was the Prestige label, a 2020 Chateauneuf du Pape that was all black fruit, cracked pepper and earth that had a nice sweet spot. That blend was also a GSM.

My ultimate favorite of the day was the final wine we tasted: the 2012 Prestige that had huge aromatics with earth, mint, dark fruit and an extra long finish. It was a real treat to be treated to an older vintage as it showed how well these wines did after a decade of aging.

Instagram: @Roger.Sabon

Website: http://www.domainerogersabon.com/en/

Domaine de la Mordoree

The next day we went to Domaine de la Mordoree for an extensive vineyard tour – with the most amazing rocky and sandy soil that walking on it was difficult. The idea of the roots below, struggling for water that made them strong, left a huge impression on me. I had never seen this kind of large rocky terrain in a vineyard before. And the sandy sections were so pure and soft, it was quite a difference. The vines are between 40 and 60 years old.

Farming in the Domaine was certified organic in 2013 and is now also biodynamic. There are 30 workers brought in for nighttime harvests every year. The father and head of the household had died, and the mother and daughter “continue in a masculine world” according to our guide.

After the tour we had a tasting of their new white, rose and red wines. My first favorite was the 2019 La Dame Rousse – Lirac, also known as “The Red Lady” on their website, which was 50% Grenache and 50% Syrah. Very dark berries, forest floor, tannin, dry and spicy and with a price tag of only 14.50 Euros. My second favorite was their 2020 La Reine de bois Chateauneuf du Pape that was rich, velvety, smooth and balanced. Top notch indeed and 56 Euros.

Instagram: @Domaine_Mordoree

Website: https://www.domaine-mordoree.com/?lang=en

Domaine Andre Brunel and le Clos du Caillou

Our next day in Chateauneuf du Pape was spent at Domaine Andre Brunel and le Clos du Caillou! At Andre Brunel we learned that the namesake had passed away in February and his son Fabrice, Andre’s longtime apprentice, then took over as winemaker. Some of the Grenache vineyards are 135 years old. One other interesting fact is that in a recent blind tasting of a 1959 Andre Brunel vintage the wine was thought to have been a Burgundy instead of a Rhone!

Domaine du Grand Tinel wine glass

We tasted in the winery, during a day of noisy pressing, but it didn’t keep us from enjoying several wines. Along with their Chateauneuf du Pape label we also sampled blends from their Cotes du Rhone Villages. My favorite was a 2020 Chateauneuf du Pape Les Cailloux that was a 60% Grenache blend with Syrah, Mourvedre and Cinsault. The wine had been aged in a Burgundy barrel.

Onto le Clos du Caillou where some of their wines are grown within the CDP boundaries and some are outside of it in Cotes du Rhone territory. The Cailloux area, mentioned above in a wine from Andre Brunel, is just outside of CDP but has the same soil and terroir. Some of their vineyards have sandy soils and some are pebbly.

Their Grand Reserve wine is their most famous and comes from pure sandy soils, which for the winery means:

“elegance, fine tannins and aging potential.”

le Clos du Caillou bottless and quartz

Their new winery, Domaine de Panisse, began in 2020 and the wines have all sold out. In 2007 they went organic and were certified as so in 2010. They are also biodynamic but are not yet certified for that distinction. Grenache is their number one produced grape, followed by Syrah, Mourvedre and other Rhônes. They only work with used barrels.

We tasted seven wines and the most memorable one for me was the Les Quartz Rouge – Chateauneuf du Pape 2020 for its fresh red fruit, richness and smooth balance. The grapes used – 80% Grenache and 20% Syrah – came from the vineyard that just happened to be just outside of the Chateauneuf du Pape region. Our host said the wine had a 20-year aging potential. The wine was priced at 55 Euros.

Instagram: @Domaine_AndreBrunel @ClosDuCaillou

Websites: https://domaine-andre-brunel.fr/

https://www.closducaillou.com/

La Barroche winery

Domaine la Barroche and Château Mont Redon PLUS The Terroir and Castles

Next up we visited Domaine la Barroche where the sandy soil with quartz stones took over the vineyards. The same 12 people do the harvest every year; and the group also sorts the grapes in buckets by hand for the 2,000 cases of wine they produce a year. During the de-stemming process they discard any too-dry berries. Then, later, the winemaking process is “like slow cooking at low temperatures” according to our host.

We tasted wines from their Liberty (stones), Julien Barrot (signature) and Fiancée labels. Every wine I tasted I noted as distinguished: the 2020, 2019 and 2016 Julien Barrot Chateauneuf du Pape, 2020 Liberty blend and the 2020 Fiancée Chateauneuf du Pape.

Chateau Mont- Redon

Before our tasting at Mont-Redon I took a few moments to look over their colorful brochure and large maps.

I read,

“The secret of our skill is hidden in the poor soils in which the vines grow.

Originally the Alps, Chateauneuf du Pape, round puddings stones are what make our wines special.

Our Lirac and Cotes du Rhone are at their best on the plains, also stony, neighboring those of Chateauneuf du Pape.”

Château Mont Redon will be celebrating their 100-year anniversary next year, with the same family at the helm since 1923!

We tasted a 2021 Roussanne Viognier Reserve Cotes du Rhone, 2020 Oratoire St. Domaine Martin Rhone Valley, 2020 Lirac GSM, 2018 Reserve Gigondas and a 2020 Chateauneuf du Pape. Learned that they don’t export their wines until they are at least five years old – as the U.S. consumer is not known for aging their wines – and we should be buying the 2019s now.

Terroir tour Day Courtesy A 2 Pas des Vignes Hebergements and Spa

Next up was a fabulous tour of the different rocks – including beautiful quartz – and different soils all throughout the Cote Du Rhone and Chateauneuf du Pape with Nicolas of “A 2 Pas des Vignes Hebergements and Spa”! (He and his wife Emilie own four homes to rent, and a spa on the premises.) Castles – all minutes away – include the Pope’s Palace, Chateau de Vaudieu, Chateau La Nerthe and Hostellerie du Château that also has a lovely restaurant. I highly recommend a stay at 2 Pas as the pricing is more than reasonable as well as being in the center of Chateauneuf du Pape. Nicolas offered us the tour, though he is not a tour guide, but I also suggest a tour so that you can get more of a sense of the terroir and history.

Nicolas from A 2 Pas des Vignes Hebergements and Spa

Instagram: @DomaineLaBarroche @ChateauMontRedon

Websites: https://www.domainelabarroche.com/

https://www.chateaumontredon.com/

Instagram: @a2pasdesvignes

Website: https://sites.google.com/view/a2pasdesvignes

Domaine du Grand Tinel bottle shot

Domaine du Grand Tinel, Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe

My final installment from my time in Chateauneuf du Pape is a visit and tour at Domaine du Grand Tinel that’s been making wine for 7 generations! (My husband Eddie covered me for another day – see his coverage from Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe below.)

Lucien Jeune, born in 1904, is known for two things, first he passed a law forbidding UFOs from landing in the vineyards – making the area more appealing to inquisitive tourists – and he was also mayor for 25 years. Grand Tinel began in 1972, combining estates owned by Lucien Jeune and Georges Establet, when their children married in 1968.

Domaine du Grand Tinel wine glass

To this day harvest is all done by hand, the have two wineries from two different terroirs: Domaine du Grand Tinel and Domaine de Saint Paul. They don’t make all of the white Rhone varieties, and they focus on the three major reds: Grenache, Syrah and Mourvedre. Some of their vines are over 100 years old. They only use new oak barrels for the whites and used for the reds. Wine is sold through Negotiants, mostly to the private sector of French buyers. Bottling and labeling is done in house.

These were my favorites from the tasting: The 2020 Chateauneuf du Pape Blanc, the 2020 Cuvee Cotes du Rhone (Roussanne based), Domaine Saint Paul 2019 Chateauneuf du Pape (Grenache and Syrah based, 70 year old vines), 2018 L’insolite (100% Syrah) and 2006 Chateauneuf du Pape Cuvee Heres (100% Grenache).

Eddie and friends (I was back at the Villa with a cold) visited Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe…these are his memories of the day:

Eddie’s Telegraph

My day began at Domaine Saint Prefert and with an introduction and discussion with owner Isabel Fernando, and a tasting of the latest vintages. The 2021 Blanc Famille Isabel Fernando Chateauneuf du Pape was a great sample of their wines. The 2020 Colombis from Chateauneuf du Pape was outstanding as well.

Saint Prefert Isabel Ferrando

The afternoon brought us to Domaine du Vieux Telegraphe. Vieux Telegraphe has been a family run winery since 1891. The sixth generation of the Brunier family is continuing the tradition of making excellent wines. Daniel Brunier gave us a wonderful tour and explanation of their winemaking style. The tour included a walk through their newly constructed caves for wine aging and storage.

The tasting began with Clos Roquete, a very approachable wine made from 33% Roussanne, 33% Clairette, and 34% Grenache Blanc. This wine was so good, we bought a bottle for dinner that night. The 2020 Blanc was outstanding as well. We tasted the entire flight ending with the 2019 Rouge Chateauneuf du Pape made from 65% Grenache Noir, 15% Mourvedre, 15% Syrah, with Cinsault, Clairette and others at 5%. As a special treat, Daniel opened their 2010 rouge Vieux Telegraphe Chateauneuf du Pape. This wine was truly a standout in all the wines tasted on the trip so far. The wine had aged well and still had the ability go age a couple of dozen more years. Many Vieux Telegraphe wines were included in the case we had shipped home.

Instagrams: @DomaineDuGrandTinel @isabelferrando_stprefert @VieuxTelegraphe

Websites: https://www.domainegrandtinel.fr/en/#historique

https://www.st-prefert.com/

https://www.vieux-telegraphe.fr/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines

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Discover Oltrepo Pavese Wines from Italian Wine Ambassador Susannah Gold

By Joe Wehinger — 2 years ago

Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines at IEEM’s Simply Italian Great Wines Oct 24 in NYC

So much Italian wine is packed with great flavor, great food pairing possibilities, even great price tags ($20 or less). And yet many of us don’t reach for their bottles at the wine shop because we haven’t discovered them yet.

Oltrepo Pavese is a great example of this.

Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines

So where is Oltrepo Pavese?

Oltrepo Pavese is in the north-west Italian region of Lombardy. Within Italy’s 20 regions, Lombardy (or Lombardia) is located on the Northern end, bordered by Piemonte, Emilio-Romagna, Veneto, Trentino – Alto Adige.

Wine Expert Susannah Gold

Oltrepo Pavese History

Oltrepo Pavese has a long wine history. It’s called ‘The Old World’ for a reason.

Viticulture was mentioned in the area as early as 40 BC. By the 1800s, the area was growing more than 200 grape varieties. Eventually it became the third largest producer of the Pinot Nero grape, just behind France’s Burgundy and Champagne.

Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines

Oltrepo Pavese Grapes

There are four main grape varieties in Oltrepo Pavese and they are: Pinot Noir, Croatina, Barbera, Riesling. In addition, other popular options are: Pinot Grigio and Moscato.

Sparkling Wine in Oltrepo Pavese

Do they do sparkling? They do.

Their Pinot Noir vine clones started getting used in the 1800s and by the 1900s sparkling wine production took off.

Sparkling wine made in the south of Lombardy’s Pavia province Pinot Nero (Noir) is dominant in all wines made under this title, including either white or rosé.

The metodo classico is Italy’s version of the methode traditionelle, proudly used (and protected) by the winemakers of France’s Champagne.

Oltrepò Metodo Classico DOCG has a minimum of 70% Pinot Noir
Oltrepò Metodo Classico Cruasé has a minimum of 75% Pinot Noir

Let’s Get to Tasting

Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines at IEEM’s Simply Italian Great Wines Oct 24 in NYC

Testarossa Oltrepo Pavese DOCG Metodo Classico Pinot Nero 2016 La Versa

In the glass, a brilliant straw yellow. White and creamy mousse, with continuous perlage. The nose has crusty bread with a citrus finish. The mouth has a soft feel, fresh and lively, with a lingering red fruit aftertaste. Would pair well with white fish, salmon, mussels.

Oltrepo Pavese Pinot Grigio DOC 2021 – Vanzini

In the glass, copper tones. On the nose, floral notes of apple, pear. Soft, elegant mouthfeel, with hints of toast and cream. Would pair well with fish and creamy cheeses.

Sommossa Bonarda dell ‘ Oltrepo Pavese DOC 2021 – Castello De Luzzano

In the glass, Ruby red with purple tinges. On the nose, notes of blackberry and black currant. The mouth is dry and tannic with persistent black currant.

Tiamat, Pino Nero dell’Oltrepo Pavese DOC 2020 – Cordero San Giorgio

In the glass, luminous ruby red color. Red fruit aromas on the nose. Red fruit with a hint of spice on the mouth, soft mouthfeel. Would pair well with chicken and turkey.

Pernice Pinot Nero dell’Oltrepo Pavese DCO 2018 – Conte Vistarino

In the glass, ruby red with garnet specks. The nose has complex violet notes with roasted coffee and cocoa. The mouth is big and elegant. A full body of red fruit with a spicy finish. Could be deliciously paired with gamey and roasted meats, rabbit, mushrooms .

Noir, Pinot Nero, dell’Oltrepo Pavese DOC 2018 – Mazzolino

In the glass, deep bright ruby red with a garnet edge. On the nose, raspberry, and a subtle blend of earth and white pepper. The mouth gets roasted red berries and earthy accents. But the wine keeps opening up! Sweeter red cherry and silky richness that lingers. Could pair well with grilled salmon in a wine sauce

Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines at IEEM’s Simply Italian Great Wines Oct 24 in NYC

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Languedoc Wines Brings Better Dinner Pairings to City’s Dining Scene

By Joe Wehinger — 2 years ago

Languedoc Wines brings better dinner pairings to city’s dining scene, led by Advanced Sommelier Erik Segelbaum, with the goal of more restaurant exposure and happy diners.

Langeudoc is a postcard perfect area of sloped hills, lush ocean views and deep horizons in Southern France nestled along the coast of the Mediterranean Sea, the famous Rhone river and Provence in the east.

Languedoc Wines Brings Better Dinner Pairings

Curious wine drinkers eyes just perked up. Why? Those who understand, know the area has a lot of magic.

While the land is not as known as illustrious neighbors Bordeaux and Rhone, its quality is competitive and its price tag is far more attractive.

Languedoc Wines Brings Better Dinner Pairings

The Languedoc region produces conversation bottles.

It’s the bottle someone reaches across the table for – because it’s different, it’s more of a mystery – and that person’s palate is in the mood to investigate a playful pairing.

All these curious reasons led me to NYC’s The Winery for a masterclass of learning and tasting.

Advanced Sommelier Erik Segelbaum

Luckily we were led by Advanced Sommelier Erik Segelbaum, who has more than 30 years of experience, was named Food & Wine Magazine’s 2019 Sommelier of the Year and 2020 Wine Enthusiast 40 and 40 Tastemaker.

Beyond the credentials, what makes Erik great for today’s class is his unique approach.

See, Langeudoc hopes to get their wines in more restaurants: in today’s class more than half the people in the room work in NYC restaurants and wine bars and Erik understands that territory very well. He has been Beverage Director, Head Somm, Wine Director at restaurants around the country – so he knows how to explain to the restaurants how to get these bottles onto their wine lists and how to sell them – smart move by Languedoc!

The History

Languedoc has a robust and varied history with winemaking proving their villages keep innovating and the world follows.

Languedoc Wines Brings Better Dinner Pairings

The story starts back in the 1200s (when they were discovering wine fortification) and fast-forwards to the 1700s when a twist of fate forced the vineyards to move up the hillside – which became an unexpected blessing as the grapes flourished even better in their new, windier climate.

We keep going and in 1903, the area was a pioneer launching the world’s first organic expo. Something that even today, over a 100 years later, many competitors around the world are still behind on.

Some wines with bold, chewy tannins? Yes. Others with refreshing acidity? Yes.

We’ll get to tasting shortly.

But let’s spend a brief moment understanding the area that’s creating such vibrant flavors.

Languedoc Land

Five large areas with over 20 AOPs and those twenty are grouped in three very different climates: Mediterranean Coast, Atlantic Coast, Hills and Mountains.

Mediterranean, as you might imagine, offers long, warm summers with heavy sunshine and mild winters harvesting grapes Piquepoul, Bourboulenc, Clairette and Muscat.

Atlantic is quite different with consistent chills and cross-winds that deliver Cabernet Franc, Cabernet Sauvignon, Malbec, Chardonnay grapes.

Pacific, as you’d expect from the pattern emerging, is even more different. It’s intense. Dry and hot in the summer, cold in the winter. Warm days, cool nights. And this vigorous energy delivers rich, tannic reds like Mouvedre and Syrah.

Languedoc’s Future

Much like the wines themselves, Langedoc’s future continues to open up more and more showing a sense of depth, complexity – while, yes, also being ready to go today.

Nine of their wineries are less than 20 years old. They are a leader in the “Old World” turning toward organic and eco-friendly treatments. They’re excited to reach a new generation of younger wine drinkers with their message and their culture.

So, let’s have a taste.

There were over 20 wines being poured, showcasing varieties from sparkling to light white to big, bold reds. Everything from pairing with fresh oysters to gamey pheasant.

Here are my tasting highlights:

Domaine Saint-martin D’agel Le Pèlerin 2020

On the nose: juniper and fresh spices rise from the glass.

Mouth: soft, supple mouth feel, with relaxed tannins

The finish had an invigorating acidity.

Delicious to pair with grilled herbs.

Gerard Bertrand AN 825 Cremant de Limoux Brut Rose 2019

On the nose: effervescent, gushing with red fruit

Mouth: gush of strawberry;

Finish is crisp and refreshing.

Pair with citrus-dressed salads or even spicy BBQ,

Villa Noria La Serr Picpoul de Pinet

Nose: zesty, floral and refreshing

Mouth: lemony and citrus aromas with a lovely texture

Finish: bright, uplifting finish.

Pair with mussels and fresh oysters

Domaine de brau Cuvee Etymologie 2020

Nose: Aromas of red and black fruits

Mouth: A delicate mix of vegetation and spices

Finish: A clean, crisp finish

Pair with tri tip and roasted pheasant

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Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22

By Kelsey Ridley — 2 years ago

Venice’s THE BRIG celebrates its 70th anniversary on Sun October 22 with a night of fun and specials

THE BRIG celebrates its 70th anniversary on Sunday, October 23, 2022, with 70-cent well drinks from 2:00-4:00 p.m.

Complimentary Brig Tattoos; Limited Edition Hats & Tee Shirt; All-Day/All-Night Bands & DJs

Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22

THE BRIG, with longtime owners Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza); and Jared Meisler (Nueva, Roger Room, Bar Lubitsch, The Friend & The Little Friend)

In addition, THE BRIG will offer all guests complimentary BRIG tattoos by a local tattoo artist, and limited edition hats and tee shirts (as supply lasts).

As is expected at THE BRIG, guests can listen to the sounds from local bands and DJs, all day and all night, including THE BRIG Band; DJ Dred Foxx; DJ Illa; and DJ Jayvon. A portion of all proceeds from the Anniversary Party will benefit St. Joseph Center.

THE BRIG has been instrumental in the Los Angeles food truck explosion in the early 2000s with its parking lot serving as the launching space for several well known trucks. In commemoration of the anniversary, THE BRIG has organized food trucks operation from day to night, including the world-famous Kogi Truck.

Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22

Babe Brandelli’s original THE BRIG, established in 1952, boasts a bohemian charm and charisma reflecting the neighborhood’s diverse spirit.

The iconic bar serves as the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.

Once through the weathered door, guests are greeted by a refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. At the rear of the bar is the entrance to an expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural.

Venice’s THE BRIG celebrates its 70th anniversary on Sun Oct 22

THE BRIG is known for its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime.

HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks.

Try the SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (for a complete list, please visit THE BRIG’s online drink and spirits menu)

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West Hollywood’s The Roger Room Presents Five New Cocktails for Fall

By Joe Wehinger — 2 years ago

West Hollywood’s The Roger Room Presents Five New Cocktails for Fall

Cool Down at West Hollywood’s The Roger Room with Epic End-of-Summer Cocktails created by the Roger Room Bartenders

THE ROGER ROOM, Los Angeles’ iconic award-winning craft cocktail bar, presents five new cocktails to ease out of the summer heat and into perhaps the best season in Los Angeles – fall.

In creating the new menu, THE ROGER ROOM bartenders took to heart their motto

“The best of everything, nothing but the best.”

And came up with five exceptionally fun and extravagant cocktails to ease the transition.

In addition to their regular menu, new special selections include:

Truffle Martini, Luksusowa Vodka Infused with Black Winter Truffle, Sea Salt and Shaved Black Truffle;

Irish Goodbye with Slane Irish Whiskey, Fresh Espresso, Mr. Black and Handmade Whipped Cream;

The Alcan Road with Rittenhouse Rye, Yellow Chartreuse, Cynar and Lemon Twist;

Smokey & The Bandit with Ilegal Mezcal, Lime, Allspice, Orange, Vanilla and Cinnamon; and

Chai Whiskey Sour with Buffalo Trace, Chai Tea, Lemon, Egg White, Cinnamon and Star Anise.

All drinks are priced at $16-35.

Truffle Martini – Luksusowa Vodka Infused with Black Winter Truffle, Sea Salt, Shaved Black Truffle. photo credit: Philip Guerette

Truffle Martini – $35

Luksusowa Vodka Infused with Black Winter Truffle, Sea Salt, Shaved Black Truffle

Created by Jared Meisler

Luksusowa is the #1 selling potato vodka in the world and everyone knows potatoes and truffles are a delightful combination – so why not add vodka and make it the perfect threesome!

Irish Goodbye – Slane Irish Whiskey, Fresh Espresso, Mr. Black, Handmade Whipped Cream – photo credit: Philip Guerette

Irish Goodbye – $17

Slane Irish Whiskey, Fresh Espresso, Mr. Black, Handmade Whipped Cream

Created by Leviticus Brown

Sometimes there is just no getting out of a bad situation. The best thing to do is embrace it. The Irish Goodbye is humility in a glass. There is no smoother way to turn the evening around than with a little sip of this.

The Alcan Road – Rittenhouse Rye, Yellow Chartreuse, Cynar, Lemon Twist – photo credit: Philip Guerette

The Alcan Road – $16

Rittenhouse Rye, Yellow Chartreuse, Cynar, Lemon Twist

Created by Luke Wronski

Before prohibition, Rye was America’s favorite whiskey. The Alcan Highway is the only road to Alaska. Combine them both and you are destined for a trip that is light on the tongue with a long finish.

Smokey & The Bandit – Illegal Mezcal, Lime, Allspice, Orange, Vanilla, Cinnamon – photo credit: Philip Guerette

Smokey & The Bandit – $16

Ilegal Mezcal, Lime, Allspice, Orange, Vanilla, Cinnamon

Created by Danny Vasquez

Illegal Mezcal is a 100% agave Espadin with varietal notes of sweet and spicy peppers, balanced by grapefruit, pineapple and blood orange. A deep smoke and gentle burn make it the perfect cocktail ingredient. Add a few distinct flavors and you are definitely getting away with something.

Chai Whiskey Sour – Buffalo Trace, Chai Tea, Lemon, Egg White, Cinnamon, Star Anise – photo credit: Philip Guerette

Chai Whiskey Sour – $17

Buffalo Trace, Chai Tea, Lemon, Egg White, Cinnamon, Star Anise

Created by Danny Vasquez

Balance is the key to a perfect whiskey sour and this fresh take softens the sour edge with a gentle chai foam, with hints of liquorice and cinnamon.

Available now through December

6 pm to 2 am – Monday through Friday

7 pm to 2 am – Saturday

8 pm to 2 am – Sunday

THE ROGER ROOM

370 La Cienega Boulevard, West Hollywood, CA 90048
(310) 854-1300

For further information about THE ROGER ROOM

Visit www.therogerroom.com

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Napa Wine Country's Heitz Cellar congratulates Erik Elliott, MS

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Napa’s Heitz Cellar congratulates Master Sommelier Erik Elliott, MS

By Marty Neehin — 2 years ago

Napa Wine Country’s Heitz Cellar congratulates Erik Elliott, MS

Heitz Cellar is excited to announce that Estate Director Erik Elliott has passed the Masters Exam with the Court of Master Sommeliers, Americas.

Erik is one of 10 individuals who successfully met the qualifications to be awarded the title of Master Sommelier. The results were announced at the Krug Reception on August 31, 2022, at the Royal Sonesta in Portland, Oregon.

Heitz Cellar Authority

The Master Sommelier Diploma is the highest distinction a professional can attain in the beverage service industry.

The Master Sommelier Diploma Examination consists of three sections:

a verbal theory examination,

a wine assessment exercise using the Deductive Tasting Method,

and a practical component that focuses on hospitality, beverage service, salesmanship, and overall business acumen.

Candidates must receive passing scores in each section to earn the highly coveted Master Sommelier title.

“I AM SO PROUD OF ERIK FOR PUTTING IN THE HARD WORK AND ACHIEVING THIS SPECIAL HONOR.

IT’S A JOY TO SEE MY CLOSE FRIEND AND COLLEAGUE JOIN THE COURT OF MASTER SOMMELIERS.

I HAVE WATCHED HIM GROW FROM A BARTENDER TO A SOMMELIER, A

ND EVENTUALLY A HOSPITALITY DIRECTOR TO ESTATE DIRECTOR,

ALL WHILE DEMONSTRATING HIS TIRELESS WORK ETHIC AND DEEPENING HIS KNOWLEDGE OF FINE WINE AND HOSPITALITY.”

Carlton McCoy, MS.

(Lawrence Wine Estates, CEO)

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Get Ready to Get Lucky at El Granjero Cantina’s Loteria Taco Tuesday starting Tuesday, September 13th

By Joe Wehinger — 3 years ago

Come get your game on while getting your taco and tequila fix at Loteria Taco Tuesday at El Granjero Cantina, L.A.’s most colorful Mexican cantina!

Starting this Tuesday, September 13th, 2022 and specially selected Tuesday evenings through November 2022

Guests can come play Loteria from 6:00 pm to 8:00 pm while enjoying special $10 Taco & Baby Nacho Specials, Taco Tuesday Special, Handcrafted and Frozen Margaritas, Carafes of Margaritas, Prizes, and much more.

With its lively, bright, and inviting indoor-outdoor seating and great patio for people watching, El Granjero (pronounced gran-heh-roh) Cantina is introducing

El Granjero Cantina’ s Loteria Taco Tuesday

starting Tuesday, September 13^th and then running on Tuesday, September 27th, Tuesday, October 4^th, Tuesday, October 18^th, Tuesday, November 8^th and Tuesday, November 22^nd, where guests can grab their sombreros while playing a lively game of Loteria, a traditional game of chance, like bingo, but uses beans and images on cards rather than numbered ping pong balls.

Guests can enjoy Executive Chef Jenni Sklar’s modern Mexican specials

featuring her Chicken Dorado Tacos ($10) with salsa verde, sour cream and cotija cheese, Avocado Tacos ($10) made with chipotle aioli, marinated kale, corn salsa, and pickled red onion, Carnitas Tacos ($10) served with braised pork, guacamole, cheese and pickled red onions, Baby Nachos made with Guajillo cheese sauce, shredded cheese, black olives, pickled red onions, salsa verde, pico de gallo and sour cream, and guests can add their choice of protein including Pork Carnitas, Soyrizo or Tomatillo Chicken ($5), Braised Beef ($6.50), or Steak ($10) with an additional side of Guacamole ($4).

El Granjero Cantina Taco Tuesday Special

Chef Jenni is also offering up a Taco Tuesday Special ($25) featuring one Taco Plate with a choice of Chicken, Carnitas or Avocado Tacos and one Classic or Skinny Margarita.

Get Ready to Get Lucky at El Granjero Cantina's Loteria Taco Tuesday starting Tuesday, September 13th

Keep the party going

El Granjero Cantina keeps the party going by offering up Frozen Margaritas and Frozen Mojito’s ($10) and EGC Margaritas By The Carafe

including Classic, Skinny or Watermelon Margaritas ($44), Cadillac Margaritas ($50) or fresh Mango Margaritas ($54) to share with the entire table!

El Granjero Cantina will be celebrating Loteria Taco Tuesday starting Tuesday, September 13^th and then on Tuesday, September 27th, Tuesday, October 4^th, Tuesday, October 18^th, Tuesday, November 8^th and Tuesday, November 22^nd from 6:00 pm to 8:00 pm.

For more information about El Granjero Cantina’s Loteria Taco Tuesday or to make reservations, please call 323.879.9324 directly or visit www.CantinaLA.com.

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Universal Studios Hollywood Serves Up Terrifying Treats for Halloween Horror Nights Sept 8- Oct 31

By Kelsey Ridley — 3 years ago

Universal Studios Hollywood Serves Up Terrifying Treats for Halloween Horror Nights Sept 8- Oct 31

Halloween Horror Nights at Universal Studios Hollywood is tempting guests with a terrifying menu of horror-inspired cuisine and a selection of exclusive merchandise themed to the 2022 event, which runs select nights Thursday, September 8 through Monday, October 31.

Universal Studios Hollywood Serves Up Terrifying Treats for Halloween Horror Nights

Fans of The Weeknd, who bravely step into his all-new haunted house for an unprecedented experience, can follow the Blinding Lights to the…

Universal Studios Hollywood The Weeknd: After Hours Nightmare Bar

a space reminiscent of a late-night club as featured in The Weeknd’s music videos and short films. Guests can enjoy mixed drinks aptly named for the multi award-winning artist’s tracks plus nosh on light bites such as pizza fries.

Universal Studios Hollywood Serves Up Terrifying Treats for Halloween Horror Nights

Inspired by the nearby “Killer Klowns from Outer Space” haunted house, fans can dine at the…

Halloween Horror Nights: Killer BBQ From Outer Space

The circus-themed eatery will serve up a variety of savory and sweet items including: BBQ Pulled Chicken Sandwich, Loaded Mac & Cheese, shareable 22” All-Beef Hot Dog, Loaded Nachos, Funnel Fries, Acid Pie and specialty cocktails.

Killer Klowns afficionados will also scream in delight for Jojo’s Ice Cream, dishing out tasty treats inspired by the horror-comedy, including the Killer Kone, Ruijing Popkorn Shake and Acid Pie Shake.

In celebration of Los Angeles’ diverse culture, the Plaza de los Muertos is returning to Universal Plaza.

Guests can toast the living and the dead with two bar options this year.

Universal Studios Hollywood Serves Up Terrifying Treats for Halloween Horror Nights

Dia de Los Muertos Bar will serve craft cocktails such as Calavera Juice, Sugar Skull Punch and Smoked Margarita in a festive light-up skull mug along with a Michelada option. A new Margarita Bar serves an assortment of libations, including a mixed Spicy Strawberry Vodka Margarita and Muerte Margarita along with a variety of frozen margarita options.

The Little Cocina will offer an array of food options such as Beef Birria Tacos with Red Sauce, Cheese Tamale, Esquites, Churro Bites, Chamoy Pineapple Spears and more. Additionally, a light-up Sugar Skull popcorn bucket, which includes free refills, will be available for purchase.

The Halloween Horror Nights terrifying event menu will include vegetarian, vegan and gluten-free items for those with every type of appetite.

Voodoo Doughnut at Universal CityWalk partakes in the terrifying festivities with seasonal specials, including Ghost, Jack-o-Lantern and Tombstone decorated yeast doughnuts and a Halloween Sprinkle cake doughnut.

Halloween Horror Nights guests can elevate their experience with a variety of apparel, souvenirs, drink ware and collectibles featuring their favorite haunted houses as well as items from the artist signature series showcasing the legendary Universal Monsters. In addition, for the first time ever at Universal Studios Hollywood, merchandise based on fan favorite character Lil Boo celebrating “Every Day is Halloween” will debut in stores.

Halloween Horror Nights at Universal Studios Hollywood begins on Thursday, September 8 and runs select nights through Monday, October 31. Tickets purchased online or at the Universal Studios Hollywood Front Gate provide guests with Early Event Admission to select houses, beginning at 6pm each night of the event (subject to change). Various ticket options are available for purchase, including General Admission, Universal Express, After 2pm Day/Night, R.I.P. Tour and popular passes, Frequent Fear and Ultimate Fear, which allow guests to experience the scares again and again. Click here for more information about each ticket type and for terms and conditions.

The horror also comes to life on the east coast at Universal Orlando Resort with 10 terrifying haunted houses. The event runs select nights now through Monday, October 31.

For more information and to purchase tickets, visit www.HalloweenHorrorNights.com.

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SoCal’s Newest Vietnamese Restaurant Serves Up Honest Taste of Vietnam — Tay Ho Restaurant Chino Hills Saturday, August 13th

By Joe Wehinger — 3 years ago

SoCal’s Newest Vietnamese Restaurant Serves Up Honest Taste of Vietnam — TAY HO Restaurant Chino Hills Saturday, August 13^th, 2022!

Named after the Tay Ho District located in Vietnam’s capital Hanoi, Family Business Director Vivian Yenson introduces Southern Californians to Tay Ho Restaurant Chino Hills, her second newest Vietnamese restaurant honoring the timeless tradition of preparing authentic and delicious Vietnamese street food and eclectic Asian dishes.

Vietnamese Grand Opening with a full day of Giveaways

Like her first restaurant in San Gabriel, Tay Ho Restaurant Chino Hills is taking tradition to-go as they celebrate their official Grand Opening with a full day of Giveaways featuring 100 Complimentary Entrées, 100 BOGO Complimentary Entrées, 100 Complimentary Drinks

A chance to win some amazing Prizes such as a 50” Flat-Screen TV, Nintendo Switch, Apple AirPods Pro and much, much more this coming Saturday, August 13^th, 2022, from 11:00 am to 6:00 pm!

Tay Ho Restaurant Family Business Director Vivian Yenson, a twenty one-year-old college graduate is the eldest granddaughter ofLinda Tuyet Nguyen, the original matriarch of this family-owned business and the eldest daughter of Nguyen’s eldest son Jayce Yenson, CEO of Tay Ho Restaurants and Tay Ho Food Company.

Tay Ho was originally established in 1986 as a traditional Vietnamese sit down restaurant, but the family story began long before.

As newcomers to America, the Yenson family worked all together in tiny bánh cuốn shops where Linda Tuyet Nguyen grew to be a trusted member of the community with folks looking to her for her excellent palate.

Her passion for Vietnamese cuisine and the numerous bonds she created with her customers led to a larger vision and this is where it all began.

Vivian Yenson, a business major with a concentration in finance and operations supply chain got more involved at Tay Ho working side-by-side with her father where he could see her entrepreneurial spirit and that she was becoming more and more inspired each day realizing she could combine her love of business and her lifelong love of food.

It was then Vivian’s passion was parlayed into acreative vision bringing Tay Ho’s authentic and delicious Vietnamese street food to the masses by taking the Tay Ho tradition to-go and introducing Angeleno’s to her first new concept, Tay Ho Restaurant San Gabriel which opened in January 2022.

Tay Ho Restaurant’s love of Vietnamese cuisine is for its rich history and versatility. Tay Ho’s sole focus is on the preparation of each dish utilizing handcrafted techniques, slow cooked broths, and steamed vegetables with their commitment to creating top notch takeout food made from the finest ingredients and fresh locally sourced herbs.

Tay Ho’s signature Bánh Cuốn (pronounced bun kuon) is a premier example as their Specialty Rice Crepes take upward of five full days to prepare and it all starts with the rice. The Tay Hoculinary team grinds the rice grains with fresh water and then they let the rice sit for twenty-four hours. The next day the rice flour settles towards the bottom of the water and a milky water rises to the top. The water is then discarded as are the impurities, in which to make the cleanest batter possible.

Tay Ho continues repeating this process for approximately five days until the water is completely clear as this is the sign that it is ready to be eaten. Next, a thin cotton cloth is pulled tautly over a pot of steaming water and the rice batter is very carefully spread over the cloth.

As the Tay Ho kitchen has mastered this extensive preparation and the art of cooking their crepes to delicate perfection, they remove each crepe after just a few seconds with a bamboo stick bringing Vivian’s full vision to fruition and allowing Tay Ho to offer their Tay Ho Bánh Cuốn Set presented with classic rice crepes, pork and mushroom rolls, Vietnamese ham, and a shrimp and sweet potato fritter, and Pork & Mushroom Roll Set featuring pork and mushroom rolls, Vietnamese ham, and a shrimp and sweet potato fritter for all to-go.

Tay Ho’s Six sublimely savory Appetizers

The Khai Vi (pronounced khai vee) section offers up six sublimely savory Appetizers including Crispy Egg Rolls, Shrimp & Sweet Potato Fritters, Viet Style Chicken Wings, Shrimp Spring Rolls and Vegetarian Spring Rolls.

Tay Ho’s Banh Xeo (pronounced bun seo) is a Vietnamese Crispy Crepe and a staple in Vietnamese cuisine. Banh Xeo is a mix of potato flour, rice flour, salt, steamed mung bean, and turmeric to achieve its vibrant look. Each Banh Xeo is cooked-to-order offering a choice of either Pork & Shrimp or Mushroom & Tofu, each served with a fresh vegetable basket of mint leaves, lettuce, sliced cucumbers, and daikon, as well as Tay Ho’s Famous House Dipping Sauce.

Tay Ho’s house made Garlic Noodles

Mi Xao (pronounced mee saow) showcases Tay Ho’s house made Garlic Noodles showcasing perfectly paired with selections such as the Garlic Seasoned Filet Mignon Steak, Lemongrass Marinated Chicken, Garlic Shrimp, and Tofu & Varietal Mushrooms.

Chay (pronounced CH-ai) will satisfy and excite veggie lovers across the board with seven super tasty Vegetarian Options including the Vegetarian featuring a classic rice crepe, served with a sweet potato fritter and fried tofu, Beyond Roll Set with rice crepe rolls filled with Beyond Meat and served with a sweet potato fritter and fried tofu

Vegetarian Spring Rolls, a varietal of mushrooms with vermicelli rice noodles and fresh herbs wrapped in rice paper and served with Tay Ho’s vegetarian dipping sauce, Vegetarian Banh Xeo, Vegetarian Rice Plate, or Vegetarian Garlic Noodles.

“I grew up watching my parents work hard to make the best bánh cuốn possible.

I sat in our family restaurants doing my homework while my mom helped customers and watched my grandmother bring us all together as a family for dinner every night,’

says Vivian.

“Being able to create something that people love and share with everyone is our goal. As our new vision of Tay Ho continues to grow, our number one priority is to bring our guests delicious homemade food just like I had growing up with my family.”

Vivian also wanted to ensure the Tay Ho Drinks selection offered a delicious variety with something for everyone to enjoy.

Growing up in a Vietnamese family, she set her sights high on making sure Tay Ho’s signature Vietnamese Iced Coffee is celebrated and not to be missed. Vietnamese Iced Coffee is a beverage native to Vietnam which has one of the best coffee cultures in the world. Vivian and her team tested and tasted for months until they found the finest Vietnamese coffee and proper slow drip brewing method, combined with the perfect amount of condensed milk for sweetness and Vivian’s secret ingredient – a touch of chocolate!

True coffee enthusiasts can savor Tay Ho’s slow dripped Vietnamese Black Coffee and tea lovers can sip Thai Tea, Strawberry Peach Black Tea, Lychee Green Tea,Taro Milk Tea, or Lychee Lemonade.

“Looking up to those who have come before me is what inspires me to work hard and give back whenever I have the chance. It also helps me believe in myself, that I can do anything I set my mind to,” states Vivian. “Family is why I love what I do so much as it means getting to continue their dream and fulfilling their legacy. As Tay Ho continues to expand, I want all our guests walking into any one of our restaurants to feel like they are family, to enjoy our recipes that have been passed down across generations, and to get a true and honest taste of Vietnam.”

The Tay Ho Restaurant Chino Hills Official Grand Opening is coming up this Saturday, August 13^th, 2022, from 11:00 AM to 6:00 PM. Tay Ho Restaurant Chino Hills will be open every Thursday through Tuesday from 11:00 am to 6:00 pm, and they will be closed on Wednesdays. For more information, please visit www.TayHo.com or call Tay Ho Restaurant Chino Hills directly at 909.978.2946.

Satisfy your cravings with our Eating & Drinking category for Los Angeles. Discover the best restaurants, bars, and cafes in the city, and stay updated with the latest news and trends in the food and beverage industry.

menu is inspired by the bold flavors discovered in street food carts from Southeast Asia

Breakfast dishes include…

lunch and dinner

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Domaine Roger Sabon

Domaine de la Mordoree

Domaine Andre Brunel and le Clos du Caillou

Domaine la Barroche and Château Mont Redon PLUS The Terroir and Castles

Chateau Mont- Redon

Terroir tour Day Courtesy A 2 Pas des Vignes Hebergements and Spa

Domaine du Grand Tinel, Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe

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Oltrepo Pavese History

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Let’s Get to Tasting

Testarossa Oltrepo Pavese DOCG Metodo Classico Pinot Nero 2016 La Versa

Oltrepo Pavese Pinot Grigio DOC 2021 – Vanzini

Sommossa Bonarda dell ‘ Oltrepo Pavese DOC 2021 – Castello De Luzzano

Tiamat, Pino Nero dell’Oltrepo Pavese DOC 2020 – Cordero San Giorgio

Pernice Pinot Nero dell’Oltrepo Pavese DCO 2018 – Conte Vistarino

Noir, Pinot Nero, dell’Oltrepo Pavese DOC 2018 – Mazzolino

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Domaine Saint-martin D’agel Le Pèlerin 2020

Gerard Bertrand AN 825 Cremant de Limoux Brut Rose 2019

Villa Noria La Serr Picpoul de Pinet

Domaine de brau Cuvee Etymologie 2020

THE BRIG celebrates its 70th anniversary on Sunday, October 23, 2022, with 70-cent well drinks from 2:00-4:00 p.m.

In addition to their regular menu, new special selections include:

Truffle Martini – $35

Irish Goodbye – $17

The Alcan Road – $16

Smokey & The Bandit – $16

Chai Whiskey Sour – $17

Heitz Cellar Authority

The Master Sommelier Diploma Examination consists of three sections:

El Granjero Cantina’ s Loteria Taco Tuesday

El Granjero Cantina Taco Tuesday Special

Keep the party going

Universal Studios Hollywood The Weeknd: After Hours Nightmare Bar

Halloween Horror Nights: Killer BBQ From Outer Space

Vietnamese Grand Opening with a full day of Giveaways

Tay Ho’s Six sublimely savory Appetizers

Tay Ho’s house made Garlic Noodles

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