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June 29, 2007
Schick Center for the Control of Doughnut Eating
I just ate two celebratory doughnuts to mark the first anniversary of Greg Hernandez's Out in Hollywood blog, which he procured from Donut Queen, 19650 Ventura Blvd., Tarzana -- textbook-level glazed old-fashioned -- and then I followed them with another doughnut from the box in the photo department.
That makes for three doughnuts too many, so I officialy declare my enrollment in the Schick Center for the Control of Doughnut Eating.
Those of you who don't know what the Schick Center is -- screw y'all, you pesky youngsters.
Posted by Steven Rosenberg at 11:14 AM | Comments (0) | TrackBack
June 28, 2007
Stop-in Donuts vs. Starbucks: Sweet showdown
So I've been getting these Top Pot doughnuts at Starbucks off and on. No secret: I like a doughnut every once in awhile. Finding out that the Top Pot doughnut has 480 calories, 23 grams of fat, and 39 grams of sugar, as I learned from Starbucks Gossip, should put the kibosh on this. I'm too old for such cavalier face-stuffing.
Couple that with the sinking feeling that the Top Pot "glazed" doughnut (it's really a glazed "old-fashioned," not just a glazed, but I belabor) just isn't all that top-notch. It's a little dense, not as crispy nor as tasty as say ... a Krispy Kreme. I haven't had a KK (one more 'K' and there's gonna be trouble) doughnut at Coffee Bean, the only place to get one now that the Valley's Krispy Kreme outlets have all closed -- BECAUSE THE WORLD HATES ME AND MY DOUGHNUT-LOVING PSYCHE.
But Top Pot, you're no Krispy Kreme. I've had Krispy Kreme, I've had MANY Krispy Kremes. And Top Pot, you're no Krispy Kreme.
Have I made myself clear?
Anyway, it's no secret that Starbucks serves up a consistent, complex and dense cup of coffee. It's not traditional coffee, and a good, traditionally roasted coffee is not what Starbucks is all about. Nor is "real" espresso, pulled from a machine using real espresso-ground coffee. Instead, S'Bucks uses some kind of concentrate, but it works well enough that I'm complaining but continuing to drink same. As I've written numerous times, knock Starbucks, if you must, but they boldly go where NOBODY ELSE will, where the need for their product is acute, and they clean up big time. F'n good for them, I say (and for my caffeine-addicted bloodstream as well).
But I quibble. We've acquired a taste for what Starbucks is offering. In dispute, that is not. However, the baked goods section -- uniformly dry, seemingly stale and always less than inspiring, mocks me -- MOCKS ME -- with its very mediocrity.
Between a Top Pot doughnut and a "Venti" drip (that's "large" in American, home biscuit), I'm in for something like $4. And for $4, that doughnut better rock my fat/sugar-lovin' socks right the f' off.
So I made it my mission to find, on my drive from Van Nuys to the Daily News offices in Woodland Hills, a better doughnut -- a cheaper one, too -- accompanied by acceptable coffee to go down with it.
Did I say that I've got to stop eating doughnuts? Fat ... sugar ... arterial clogging ... death.
With that in mind, I stopped in at Stop-In Donuts this morning. This family-run shop, across from Birmingham High School at 16851 Victory Blvd., No. 12 -- at the corner of Balboa Boulevard in Van Nuys -- is small but wicked clean, staffed by some very cheerful young ladies. And they've got excellent looking doughnuts packing the case. You can also get a sandwich, croissant, hard-boiled egg, and other stuff, too ... but does other food even exist in the presence of doughnuts? I think we all know the answer.
Truth-bomb time: Starbucks can't compete with this.
At Stop-In, I get an "old-fashioned" (a glazed old-fashinioned, if you must) and a large coffee.
My total: $1.80.
The doughnut is textbook -- the right combo of crunchy and moist, perfect sweetness, absolutely fresh -- the world's best way to blow what little is left of my so-called "health" on double-digit fat grams.
The coffee? There was a row of pump-it-yourself "gourmet" coffee in canisters, but I opted for the basic brew. It's weak. I mean that literally. Starbucks has ruined all of us for "regular" coffee -- but would it kill America's doughnut shops to strengthen it up a bit? I'll try the gourmet varieties later, I'd love to be pleasantly surprised.
But though weak, the coffee is acceptable, and the price is totally right.
Stop-In Donuts: Go for the doughnuts, stay for the doughnuts, tolerate the coffee, save a buck or two, and STICK IT TO THE MAN, if the man is a faceless megacorporation HQ'd in Seattle, that is.
While you're pondering all the knowledge I'm dropping on you, read the Seattle Times story on Starbucks' Top Pot deal. And keep up with Starbucks at Starbucks Gossip (and check out the cool coffee stains covering the entry at the bottom of the screen).
Top Pot doughnut photo from the Seattle Times
Posted by Steven Rosenberg at 10:15 AM | Comments (3) | TrackBack
June 27, 2007
Tasty characters
By Carol Rock
Siren of Valley Vittles
Ran into Joe Comella of Final Score at a chamber mixer the other night and we chatted over a beach-themed array of macaroni salad and corn dogs (caterers can do amazing thing to car dealership showrooms these days). I would wager there are only a few people who don't know Joe, a Santa Clarita host for nearly three decades.
His popular sandwich shop, long a staple on Lyons Avenue in Newhall, moved in the last couple of years from cramped quarters to the roomy space at Lyons near Valley Street abandoned by the departure of Pasta Grill. I think Joe moved so he would have more leg room, because when he's not making sure the deli items are fresh and made to the customer's liking, he's out working the floor.
In other words, there's no such thing as a quick stop into Final Score. You gotta check in with Papa Joe, that's just the rule. He goes from table to table, talking about the food, your family, the community, constantly keeping up a friendly patter that's earned him legions of loyal fans.
OK, the food does that on its own, but visiting with Joe is a fun pastime too.
A quick note about the ambiance. I'm not a sports person, but I do enjoy going into a place where the walls are lined with pictures of local athletes - both boys and girls - and the plasma screens are divided between the news and a few different games. It's like going into the den for a bite, because you know you're going to see a favorite uncle or cousin, whether it's on the wall or at the next table. Final Score is no place to hide, because it's the epitome of small town with a great kitchen.
Speaking of the food, one of the trademarks of Final Score is the relish they add to sandwiches - a fresh, crisp mix of tomatoes, kosher pickles, onions and vinaigarette with a special bite - you can even ask for it on the side if you're passing on the french roll and getting a salad. More than once, a hankering for that flavor has made me stop in.
Final Score's menu is diverse and long; there's no way to leave hungry, with the variety of sandwiches, salads and hot and cold entrees, pizzas and specialty concoctions. Yes, they brew their own iced tea (smile) and portions are generous. If you have special requests, bring 'em on, because customer satisfaction is at the top of the menu. You won't fight a server who wants to load your plate with fatty sides; it's the wrestling with your own cravings that will burn the calories.
Joe is pretty proud of being in business for 28 years as everybody's favorite sub sandwich store and doesn't show any signs of slowing down. Like most restauranteurs, he hopes that the redevelopment efforts in Newhall will bring in more customers as the downtown changes and becomes more pedestrian and tourist-friendly. I know he's already drawing theater crowds, both actors needing a nosh before rehearsal and audience members looking for a good dinner that doesn't break the bank. Add that to the sports and after-work crowds and the Final Score is a win-win.
Nutritional Info: Final Score/23254 Lyons Avenue/Newhall/ (661) 254-6557/Hours: 10 a.m.-10 p.m.
Posted by crock at 3:16 PM | Comments (0) | TrackBack
June 22, 2007
Leonor's Vegetarian Mexican -- Valley Village style
We're longtime customers of the Studio City location of Leonor's Vegetarian Mexican -- where everything is vegetarian ... and Mexican, but recently the "new" (meaning a couple of years old) Valley Village location has been our go-to spot.
There's been a controversy swirling in the vegan community over whether or not Leonor's fake-o chicken and cheese is truly vegan, and I'm pretty sure it's not -- there's casein in the cheese, and I've heard that there may be egg whites in the fake chicken (unconfirmed, but I know it's not completely kosher, in a vegan sense). I choose, in this case, to look the other way and enjoy what is some freakin' great food. I've been known to eat an egg white every once in a while, so I'm maybe 95 percent vegan, 5 percent milk/egg indulger. Sue me, if you must.
Now back to our review:
For starters, order the green salad. I prefer it with no dressing (an oil-and-vinegar combo, for those who do like it) because it's just so good without. It'll give you a newfound appreciation for raw beets, which are a sweet addition to a salad.
Warning: If your pee turns red, don't panic -- you're not dying. It's the beets. You'd think paper sales god/beet farmer Dwight K. Schrute would've warned me about it. Alas he did not. But he does agree that beets are the world's greatest root vegetable.
Anyhow, I'm also partial to Mike's Special, which is a quesadilla made with a whole wheat tortilla, soy chicken, soy cheese and guacamole. There's another special quesadilla -- Wendy's Special -- made with corn tortillas, soy cheese, fake-o bacon and broccoli (real broccoli, if you must know), but I still like the Mike's.
Ilene first learned about Leonor's from its original North Hollywood location (all three are pretty close to each other, to tell the truth), and she first ordered the Joy's Golden Nugget sandwich -- ingredients of which I can't remember.
But the best thing about Leonor's is their pizzas. Every location has a top-quality pizza oven, and the pizzas made with whole-wheat crust, soy cheese, veggies, fake-o sausage or pepperoni and other sundries really do rock. And at the Studio City location, at least, you have a fair chance of seeing stars. Donal Logue showed up a few weeks back. I didn't say BIG stars, but stars nonetheless. If they're vegetarians and live in the Valley, they probably eat at Leonor's.
Leonor's also makes a great carrot juice -- they grind it up on the spot for you -- and their flax seed ice tea, while a little too sweet, also makes for a nice beverage.
And you can't go wrong with Leonor's burrito. There are small and large sizes. And that large is freakin' huge -- I recommend it. Whole-wheat tortillas, pinto beans, cheese, "cracked wheat" rice, topped with avocado slices. It's primal. You must have it.
I'm too lazy to break out all the Web reviews of Leonor's, so here's a Google search that will do it for you.
Here are the addresses for all three Leonor's locations:
12445 Moorpark St., Suite C, Studio City
818-762-0660
11403 Victory Blvd., North Hollywood 91606
818-980-9011
5217 Laurel Canyon Blvd, Valley Village (in the shopping center/minimall at the corner of Magnolia Boulevard)
818-769-6315
Posted by Steven Rosenberg at 9:58 AM | Comments (0) | TrackBack
June 19, 2007
Feeling a little spicy in the SCV
By Carol Rock
Siren of Valley Vittles
Greetings! I feel like I'm in the Wayback Machine, poised with my fork in one hand and pen in the other, much like when I reviewed restaurants in the last century. In this blog, I'll do more than talk about restaurants, we'll chat about food and trends and try to touch on healthy eating. I'm an admitted Starbucks and Food Network junkie who will write about restaurants in the Santa Clarita and Antelope Valleys, where you can definitely get a good meal full of flavor and fun. Along with the food, I'll feature the characters and quirks of our culinary castles, because I believe the floor show is as important as the food.
Let's start with lunch – today I visited Qdoba, a Mexican grill not too far from the office that features signature burritos and specialties like a killer tomato gumbo along with salads, nachos and quesadillas. I mention the gumbo because it's a spicy kick in the pants that warms you from the inside out with its wonderful flavors. I believe it is high on the list of Mexican comfort foods.
At heart, I'm a burrito kind of girl and today's lunch was my favorite - their Chicken Mole Burrito, made with chicken and covered with a rich and slightly spicy mole (pronounced mo-lay) sauce. First of all, mole sauce has chocolate in it, which makes it a perfect food. Second, at Qdoba is that you can get a burrito pretty much any way you like it – even customizing a signature item. I pass on the beans (you get to choose from black or pinto) and start with their delicious cilantro lime rice. You can even get burritos “naked” - sans tortilla – which helps in the calorie department.
Friends who discovered Qdoba about the same time that I did called it a “Subway with tortillas,” referring to the fix-it-like-you-like-it bar concept. As the burrito makes its way down the counter, you can ask for the server to add a variety of items, including five varieties of salsa – pico de gallo, roasted chile corn salsa (corn roasted poblano peppers, roasted red peppers, red onions, jalapenos, cilantro and lime), a mild salsa verde that features tomatillos, salsa roja and fiery habanero salsa. I usually ask for a spoon of the first three, promising a great adventure for my taste buds. They will also add lettuce and today, I got a scoop of their new mango salsa, which added a sweet kick to my spicy chicken blend. The salsa is also the centerpiece of a new chicken salad that debuted recently for the summer. Will have to try that next time.
One of the best parts about Qdoba is that their drink selection includes fresh brewed iced tea, not that gag-me overly sweet crap that comes out of the same vending machine as the sodas. I think Lipton should be flogged for buying into that concept and appreciate that the Lipton at Qdoba is one that actually uses tea bags. Brewed iced tea is a deal breaker when I'm eating out...but that's a whole 'nother blog.
Diners at Qdoba have the choice of eating in the airy, comfortable booths and tables or eating outside; the staff is extremely friendly and the company has a loyalty rewards Qdoba card that lets you build up points toward free food.
Speaking of the company, let's get all this out in the open. Yes, Qdoba is owned, but not operated by Jack In the Box. It's closest competitor, Chipotle, is owned by McDonalds and Baja Fresh is owned by Wendy's, so we do live in a fast food nation. Get over it.
The difference between the three places are dramatic. I prefer Qdoba over Chipotle because it has more selection and less pretention. I walked into the Chipotle a few blocks from Qdoba and was immediately struck by the attitude. When I made it to the bar and looked at the items available, I was disappointed, but tried it anyway. Seated in primitive and uncomfortable metal chairs, my husband and I agreed that this was a one-visit restaurant.
Researching this blog, I went on their website and found a long rambling statement about their hand-fed pigs that make the carnitas and why they pick romaine lettuce when iceberg would do. There's also a gallery of dog pictures and an extremely annoying pencil tapping feature (do not click on that, you'll be really, really sorry), but nothing about disclosing who owns 90 percent of their stock, while Qdoba makes no secret of their relationship with the guy with the oversized head.
At any rate, I'd recommend Qdoba for the casual diner and anyone who wants a wholesome and flavorful South of the Border meal. You'll get served by someone who is genuinely glad to see you and, judging by the way the restaurant is packed at lunch time, it's a favorite of many Santa Clarita folks.
Qdoba Mexican Grill
28295 Newhall Ranch Road (in the Gateway Center)
Valencia (661) 257-4304
Posted by crock at 1:18 PM | Comments (1) | TrackBack
June 13, 2007
Paris Hilton could be eatin' vegan
Jason Kandel writes in the Daily News' It's a Crime blog (via the San Francisco Chronicle) that the jailed Paris HIlton (or the jail-hospitalized Paris Hilton, in the interest of accuracy) has been eating cold cereal when she could be enjoying the finest vegan entrees the jail system has to offer. Well, the SF Chronicle doesn't come out and say that L.A. County is vegan-friendly to inmates, but San Francisco, Marin and San Mateo counties are, according to the story.
Maybe Carl's Jr. delivers ...
Posted by Steven Rosenberg at 12:27 PM | Comments (0) | TrackBack
June 12, 2007
The almighty Porto's potato ball
(Ed: Our own Sharon Kaplan brings Table Talk back from the dead with the following entry in anticiaption of our wall-to-wall Porto's coverage, if you can get a table, that is)
By Sharon Kaplan
U Icon and General Savior of All Things Savable
If there are some among you out there who have not partaken of a Porto's Bakery potato ball, run, don't walk to go get yourself one.
Vegetarians are out of luck on this, unfortunately, because the crust encases a delicious, savory meat filling. The filling is surrounded by smooth mashed potatoes and then baked to golden perfection, so for the carnivores this is just a ball of heaven. A co-worker brought a couple dozen to a potluck and they were gone in an instant, followed by a loud chorus of yummy noises and proclamations of religious devotion.
Porto's, a bakery that specializes in gorgeous cakes and pastries that are as beautiful and colorful as they are delicious, has two locations, one in Glendale on North Brand Boulevard and a fablous new one on Magnolia Boulevard in Burbank.
But ... the potato balls aren't on the menu. You have to ask ask for them.
And the potato balls aren't the only heavenly thing at Porto's. Try the meat pies, sweet black-bean appetizer, tiny tamales, mini chicken pot pies and sandwiches with a Cuban flair. And its cafe con leche is one of the best in the city. I got one iced, and the coffee was good and strong enough to stand up to the melting ice.
Out of luck but not left out, vegetarians can enjoy the bakery's spinach croissant or the feta sandwich.
Porto's is at 3614 W. Magnolia Blvd., Burbank (818-846-9100); and 315 N. Brand Blvd., Glendale (818-956-5996).
COMING UP: restaurant critic Larry Lipson reviews Porto's In Friday's U section of the Daily News and at Dailynews.com's dining page.
Posted by Steven Rosenberg at 4:07 PM | Comments (0) | TrackBack