This paté of chocolate mousse (really more of a terrine, but why quibble?):
….was so good, and rich, and intense, and smooth, and addictive (in that mellow, heroin-endorphin-rush sort of way), it ought to be illegal.
It tottered on the brink of milk v. bittersweet in a most precarious sort of way. The sort of way designed to keep both camps happy. Pure. Chocolate. Genius.
That is all.
What more need there be?
BOUCHON
Sometimes, you just want an old reliable.
Or, if not a particularly “old” reliable, a relatively new one that you can trust to deliver the goods as well as the last time you were there.
And when the craving hits for a hunk o’ hunk o’ burnished beef (and you don’t wish to brave the Strip on a weekend’s eve) there’s nothing like Kevin Chong’s menu at Japaneiro (above) — one of the true treasures of local gastronomy.
Continue reading “Two Tried and True: JAPANEIRO and SWEETS RAKU”
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We first noticed something wrong back in the Spring.