>> son of a gun

Photos by EaterLA.

Matt and I went to the newly opened (late Feb) Son of a Gun (8370 W. 3rd St, LA) last weekend, and despite the fact that most people had to wait 30 minutes or so to be seated (with a reservation!), we LOVED it. In fact, the shrimp toast sandwich with siracha mayo has been on my brain ever since. If your wildest foodie fantasy is combining carbs with seafood in multiple ways (mine), then definitely check it out. The interior design by Ruth De Jongis is East Coast-y and eclectic with a few hints of California—all their plates are Heath Ceramics—which I loved.

>> nyc

I'm off to New York for the week, I'll be back next Monday with frost bite. (Chocolate Egg Cream recipe from 2002 issue of Gourmet can also be found online here). Have a good week!

>> helloooooo turkey

Things to give thanks for: striped cabin crewneck sweater ($68); Plymouth mini bottles ($4); rosemary...mmmm; football; harvest table runner ($98); clementines; butcher's apron ($29); green and blue baker's twine ($18); Vince Guaraldi in the background.

>> banned in china!

My friend Ashley texted me from China last night, "Your blog is blocked in China! They don't want any of their peeps getting good design ideas!" I'm fairly certain this isn't out of the ordinary, but still, it made me feel like a total rock star. In honor of China's DESIGNwatcher embargo:

Bamboo fruit basket ($150); Accordian dragon ($1); reusable plastic chopsticks ($48 for four pairs); Brushstroke plate ($145); Pagoda lantern ($125); Alpha water tumblers ($150 for two); Guang Sang Tea ($3).

>> commune chocolates

Has anyone started their holiday shopping yet? Because this is on my list, big time. The newly released Commune chocolates combine two L.A. powerhouses: Valerie Confections, who's cakes and sweets will live in your dreams after one bite (just ask The Foodinista who said "I do not exaggerate when I say it is now my favorite cake on offer in the entire city of Los Angeles.") and the design geniuses behind The Ace and The Standard Hotel, Commune Design. The result is a limited edition box of dark chocolates (49 pieces, $49). The design replicates classic Byzantine tiles and the chocolate replicates, nay, is what I want for my last meal. No joke.

>> it was a dark and stormy night...

In protest to the light and sunny weather, we served Dark 'N' Stormys last night for a few peeps new in town. I know that technically Barritt's is the way to go on the ginger beer front, but we tried out the Aussie brand Bundaberg, which was pretty tasty and readily available down the street at The Oaks.

Gosling's Black Seal dark rum ($20); Bundaberg ginger beer ($2.25 per bottle at The Oaks); Shun premier paring knife ($100); Ice bucket ($145); Birch cutting board ($50); vintage kitchen matches ($2); ice tongs ($8); Striped vans ($52); Ujala lamp ($148); lobster swizzle sticks ($1 each); The Meters album, for track 11, "Stormy" ($14).

>> just married!

Last weekend two of Matt and my besties tied the knot on the North Shore of Massachusetts overlooking the ocean on a perfect August day. Everything about it was breathtaking. We just ordered them a case of Just Married from the newly re-vamped Swanson Vineyards website to be delivered when they return from their honeymoon (Don't worry, I am pretty confident Griff and Ashley aren't reading this as they are in a remote area of Northern India). Congrats A+G!

>> dogs days of summer

Emeco Heritage Rocking Armchair ($875-$1,745); McClure's garlic dill pickles ($14); glass juicer ($12); classic cotton hammock ($99); Peterboro bike basket ($34); Fatboy dog bed ($139); Propello desk fan ($145); oval hurricane ($18); My Dog Skip ($10).

>> the perfect pour

Cool graphic design poster for coffee lovers by Plaid.

>> cocktail hour at the pool

Campari soda (recipe); The Savoy Cocktail book ($20 new); 1950s Italian bar cart ($2,400); Kisses 7" single ($7) or here on iTunes; red Supergas ($70); Spaghetti stool, 1979 ($335); Perrier tumbler ($12); beach blankets ($48); Bird-Electron portable speaker ($80); paper straws ($3); Gaucho boardshorts ($58).

>> cinespia

There isn't much that's better than watching a Hitchcock film outdoors as the moon rises, that is, until you've tasted The Foodinista's Bourbon-Molasses Chicken Drumsticks.

above photo by The Foodinista

>> the touch

That's revered glass blower and furniture designer John Pomp pouring a bottle of Newton Unfiltered Cab in his new limited edition decanter called The Touch ($500) made exclusively for Newton. It's really quite a piece—sturdy and gorgeous and made from 30% recycled glass. And let me tell you, the wine is as good at 10am paired with an LA Mill cappuccino as it is when I typically start drinking red wine (noon or so).

Ahhh, breakfast of champions.

>> shamrock out

Shamrock cords ($70); Merino wool sweater ($70); Oakley Frogskins ($110); watch band ($30); Beamish Irish Stout ($8 for a four pack); Patagonia Nano Puff ($150); St. Patty's Chucks ($45); Bean Town t-shirt ($18); striped socks ($20); vintage Rolex with custom dial; Volleys canvas laceups ($60).


Thin Lizzy: Irish bad asses.

>> wooden postcards

Haha. I like these wooden postcards ($5 each)

>> new england in los angeles

Matt and I made New England clam chowder for a rainy hockey-filled chill-out weekend. I tweaked a simple recipe by adding leeks and white wine, doubled the bacon and celery, and subbed in Old Bay for hot sauce. It's super easy and not too heavy. We also are big fans of Bar Harbor canned chopped clams and clam juice—the all-natural Seafood packing company out of Whiting, Maine which you can get at many major grocery stores around the country (here you can find them at Gelson's).

New England Clam Chowder
Makes about 6 large servings

3 8-ounce bottles clam juice
1 lb. Russet potatoes, peeled and diced
2 Tbsp butter
6 slices bacon, chopped
2 cups onion, chopped
4 celery stalks, chopped
3 medium leeks, chopped (just the white and pale green parts)
2 garlic cloves, chopped
2 bay leaves
.5 cup dry white wine
.25 cup all purpose flour
6 6.5-ounce can chopped clams, drained, juices reserved
1.25 cups half & half
1 Tbsp Old Bay spice
Chopped parsley and oyster crackers for garnish

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium low; cover and simmer until potatoes are tender (about ten minutes). Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon, cook until it browns (about 8 min). Add onions, celery, leeks, garlic and bay leaves. Sauté until vegetables soften, about 6 minutes. Whisk in white wine. Stir in flour and cook for two minutes. Whisk in reserved juices from clams. Add potato mixture, clams, half & half, and Old Bay. Simmer for at least five minutes before serving. It's twice as good the next day. It's also really tasty to cook more bacon and sprinkle on top as a garnish.

>> a muddy and bloody dinner party

On Saturday we had a little dinner party and it was one of the first times we were able to use our new Mud Australia tabletop which came from our TableArt wedding registry. We are so appreciative of Walter Lowry, TableArt owner and tabletop God. He takes great care to help couples really get the best bang for their buck and find their style, even if they think they know it already. Thanks Walter!

We got really lucky with dinner, the Chile-braised short ribs were literally falling of the bone, but you can read more about the menu from one of the guests, the one and only Foodinista.

>> crispy kale chips

I'm obsessed with Priscilla Woolworth's recipe for crispy kale. I made it last night and both Matt and I could not stop eating it. It filled our apartment with the most wonderful aroma too. Here's the recipe. It's easy as pie.

Priscilla Woolworth's Oven Roasted Kale
2-3 bunches of kale
3 garlic gloves
2 Tbsp olive oil
1 Tbsp sea salt

Preheat oven to 375˚. Wash kale. Cut the leafy parts off and put into large mixing bowl. Discard woody stems. Chop three garlic cloves and mix into bowl. Drizzle with olive oil and sprinkle with sea salt. Mix together with tongs. Distribute kale mixture onto one or two baking trays. Bake in oven 15-20 minutes while stirring ocassionally until crispy and slightly browned. Enjoy immediately.

Click here for Priscilla's cooking demo on YouTube.

High on Tile

Speaking of grey, this past weekend was cool and cloudy (and now it's...*shock/wonder/amazement*...raining!), so on Sunday, Matt and I headed over to the Sunset Junction Intelligentsia to get an extra good cup of hot coffee and replenish our supply for the work week. We picked up two bags of their Celebration blend which has delicious notes of toasted hazelnuts and hints of baking spice—perfect for ringing in the season, and chilled out on their Tolix chairs for a bit. The coffee's good, but who cares when you've got tiles like that!? Every time we go over there I just stare at the floor.

You can get the exact tile Barbara Bestor (who also designed the A+R interior) used right here.

And the celebration blend ($18 per pound) is available online if you're not a Chicago, New York or Los Angeles resident.

RIP Gourmet

Bummer of the month: Gourmet is no longer. They got the axe today along with Cookie, Modern Bride and Elegant Bride. The above issue (July 2006) is one of my favorites, it's sitting on my desk right now.

In honor of Gourmet, here's the cover recipe, one that I make all summer long.

Angel-hair pasta with fresh tomato sauce

* 1 small garlic clove
* 3 lb tomatoes
* 2 tablespoons fresh lemon juice
* 1 teaspoon salt
* 1 teaspoon sugar (optional)
* 1/2 teaspoon black pepper
* 1 lb dried capellini (angel-hair pasta)
* 1/2 cup chopped fresh basil

* Accompaniments: finely grated Parmigiano-Reggiano
* extra-virgin olive oil for drizzling (optional)


Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.

Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.

While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.

Langer's vs. Katz's

My friend Caleigh took me to lunch at Katz's Deli, arguably the best pastrami in New York. It was good. Very very very good. But not as good as Langer's. Langer's won out on fresher and better-tasting bread and crunchier coleslaw. That's right, I'm saying it, L.A. has better deli food than New York.