February 2012

Hash House a Go Go – So Much Food, And Too Much Food

by Franklin on February 26, 2012

Everything about Vegas is over the top. One of the most over the top breakfasts can be had at Hash House a Go Go. They are known for their crazy concoctions of burgers stacked high, pancakes larger than pizzas, and breakfast plates big enough for three, four maybe. I have been to the one in San Diego, and the long wait was rewarded with plates of impossible to finish food. Delicious at that. Going to Vegas, knowing there was a Hash House off the strip and on the strip, my breakfast was set.

We ordered the iced pistachio mocha to start things off. It was milky and ice cold. The pistachio taste was subtle, but there. It was similar to the Nutella shake at Burger Bar. The chocolate was a nice background flavor. Imagine chocolate hazelnut (nutella) but then replace the hazelnut with pistachio. It worked! Tasty!

The craziest dish I have ever seen was the sausage gravy pot pie. It had scrambled egg and mashed potatoes which was normal. This was I guess their version of sausage and biscuits, but mutated to a giant monster. The bottom was a bowl formed by an upside down hat made of a biscuit type bread. Inside the bowl was massive amounts of mashed potatoes which kind of sucked. There was even a bunch underneath the makeshift bowl. I was looking for more sausage pieces, though there were some. After a few bites of this dish, it was a bit tiring. I don’t see how anyone can finish this dish. Carb overload is an understatement.

My chorizo hash was sensible, but still came in a skillet. It had jalapeno, red onion, cheddar cheese, and fresh tomatoes. The kick from the jalapeno was a wake up call, especially compared to the monotone of the pot pie. Chorizo is spicy as well, so this dish had a lot of flavor. The eggs were perfectly cooked over easy. Though there was nothing special about this one, it at least kept me interested.

Hash House a Go Go is a place to go eat. They make sure you are full, and you leave with a doggy bag every time. This is the opposite of tapas small plates. You get one big plate, and a lot of it. The food isn’t boring for sure. They try to keep it interesting with interesting combinations and portions that are too big to make sense. I guess that is the fun of it all. Vegas is all about buffets, but with Hash House, you will get enough — don’t worry.

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Dino’s Chicken and Burgers – Orange Chicken, and I’m Not Talking About Panda Express

by Franklin on February 24, 2012

Dino’s is one of those spots in Los Angeles that is equally dingy as it is delicious. As weird as that may sound, it is true. The place is near on Pico, near Vermont — not the nicest location, but not the worst either. This one is the original that started it all. Even though it is called Dino’s Chicken and Burgers, everyone gets the chicken. I wanted to get the chicken and try maybe a burrito or burger. I asked the guy, “what else is popular?”. He gave me a puzzled answer which led me to believe that chicken was the way to go. I looked around the kitchen, and all I saw was chicken. No burgers were being made, no burritos were being rolled. It was all chicken.

You get a bed of french fries, half a chicken, cole slaw, and tortillas — it all came out to less than 6 bucks. That was an amazing deal for a delicious meal on the cheap. The chicken had a nice char to it, and the taste was intense at times. It has an orange pigmented marinade that turns your finger orange for days (imagine hot Cheetos fingers). The kicker though, is this sauce they pour over the whole plate, fries and all. It is a sweet, salty, vinegary, and spicy mixture. You can easily have too much and have heart burn right after. This was delicious though — it made the dish pop. The tortillas were soft and were actually tasty — they weren’t just thrown in there. The cole slaw was nice too, a good textural crunch amongst the meaty chicken and fries. All of this for 6 bucks is well worth your money.

So there you have it — delicious cheap eats. Don’t bother going to Dino’s and get a burger or Mexican food, though I am curious as to how it is. Do get the chicken plate, and if you don’t want a bed of fries, you can always substitute it with rice. Dino’s is expanding and you can find a few of them around Los Angeles County. Find one near you, bring it home, or enjoy it there — just be ready for orange fingers.

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Morel’s French Steakhouse – A Charcuterie Plate And Some Mac & Cheese At The Grove

by Franklin on February 20, 2012

I go to The Grove only once in a while. The sights and ambiance are cool, and the shopping is pretty abundant. I am more interested in the Farmers Market next door. Walking from the parking lot into The Grove, I always saw Morel’s and wanted to eat there one day. The ambiance was nice and seemed a bit pricey. Not being really dinner time, I decided to get some snacking/sharable items. I opted for the macaroni gratin and charcuterie plate. I almost ordered the cheese fondue, as it is their most popular plate. In hind sight, I think I did okay.

The macaroni gratin was glazed with emmental cheese. The cream sauce that the noodle were in was smooth. It was a solid mac and cheese dish — very classical. I never had emmental cheese before, and it worked very well in this. The best part was the toasted top which gave it a nice textural crunch. This was a great side dish.

A lover of salted cured meats, the charcuterie plate was a must. It included prosciutto di Parma (my favorite), garlic sausage, coppa, duck prosciutto, dry mountain sausage, chicken liver mouse, toasted baguette, and housemade pickles. The plate was huge and the assortment of meats were amazing. My personal and all time favorite, prosciutto was amazingly buttery and fatty. Delicious. The most unique of the meats was the duck prosciutto. It had a dark red texture and the taste was very delicate. The depth of flavor was very intense. The picked vegetables were a perfect match as well. It helped cut the fattiness of the cured meats. Everything was very good with the bread and complimentary pesto.

I was glad that I got to try Morel’s. Yeah it is a steakhouse, and I didn’t order the steak. I was close, but I figured it was much too much food. Maybe next time. The ambiance is great. Sitting outside is pleasurable as you gaze upon the busy Grove hustle and bustle. It seams like they have a little bit of everything from seafood, beef, to snacking items. The Grove has some nice eateries, Morel’s included.

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The Counter – This Is My Burger, The Way I Want It

by Franklin on February 17, 2012

Build your own burger. That is The Counter way. You sit down and fill out a form. Yes. You build your own burger and they bring it to you exactly how you want it. You want eggs? You got it. You want a different kind of cheese? You don’t want pickles? That’s cool. The Counter lets you fill out a form, with many ingredients to choose from, and that is how they bring it to you.

My perfect burger was easily made. I had sprouts, garlic aoili, sprouts, greens, and you can’t forget the runny egg. I had my patty cooked to a perfect medium rare. The juices were flowing all over the plate. It made the bottom bun a bit soggy, but that was fine by me. Each bite was such a flavorful, nicely balanced mouthful. Sometimes, I like to think the burger is good because I chose those ingredients to be together. It makes the customer feel good, that the burger was their creation.

The parmasan fries were alright. I think I will stick with the regular fries next time. After a while, the parmasan cheese cooled off and just formed a web of shredded cheese over the fries. Though, it did taste really good, I would have liked it to be more crispy.

The chocolate shake was really creamy and delicious. What is better than eating burgers and fries with a nice milk shake? I even busted a Wendy’s and dipped some of the dry fries into the milk shake. Amazing.

The second burger was a combination made by my girlfriend. It was special because it had double onions — grilled onions, and onion strings. The burger also had chipotle mayo and made it more of a south western burger. The taste was rich and flavorful, a bit intense, but still very good.

Both burgers were delicious — because we got it exactly how we wanted it. This reminds me of a Slaters 50/50 where they also let you fill out a form of how you want your burger. Nonetheless, The Counter wants us to have our burger the way we want it. No set menus or pre-decided ingredients — You get what you want, and how you want it. Simple. Delicious.

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Philippe The Original – One of Two Homes of the French Dip Sandwich

by Franklin on February 16, 2012

The French dip sandwich is so simple — bread and meat. No caramlized onions, no mayo, no tomatoes or lettuce. With such a simple sandwich, people are making a fuss about who made it first. But who made it first? Cole’s or Philippe’s? That is the debate. Well, we do know that the French dip, or the beef dip started in Los Angeles. Here is the story about Phillipe’s. Philippe The Original opened in 1908. In 1918, Philippe Mathieu accidentally dropped the beef sandwich in the roasting pan filled with au jus. The patron who ordered it, a policeman, took it anyways, and returned the next day with more people. We don’t know if the name originated from the officer, whose name was French, or the fact that they used French bread. Either way, the French Dip was born, and the rest is history.

It’s cool to have such a historical restaurant in Los Angeles. Stepping inside the place, you get a sense of that history. The floors are scattered with wood chips — A hamster cage comes to mind. Lines stretch to the back of the restaurant, mingling amongst the diners. You order your food, pay with cash, and they give you your food. It’s simple, though in my opinion, a very inefficient process. At the end of it all, you get your food, and you find a seat. Simple.

I opted for the original beef sandwich and lamb. The sandwiches are very simple and delicious. The beef is by far my favorite. Though the lamb was juicy and flavorful, I could not get over the gamey flavor. I like lamb, but theirs was much too gamey. The beef had a nice rich flavor and wasn’t dry. It was just a nice beefy sandwich, and not too salty. The bread soaked in the pan drippings, it was gushing with juice.

Philippe’s is also known for their mustard — Hot Mustard. You should use this condiment sparingly. It’s not that its spicy, but more of a wasabi/horse radish burn. You can easily singe off nose hairs with this stuff. With each taste, you feel a tingling sensation, and your world turns upside town. You can easily eat too much of it and want to pull your hair out. Once the feeling goes away, you are at ease. Then, you go back at it with the sauce. It is punishing, but so addicting. It goes very well with the meat, but use only a little — it can overpower the taste of whatever you put it on.

Washing it down with their drinks was perfect — 80 cents lemonade, 70 cents iced tea. They even have teas, coffee, and other drinks for just a few cents. They try to keep the low prices like they did in the olden days.

In today’s fast paced lifestyles and technology, it was nice to step into something a little slower. Yes, the lines are long, and they do move slow at times, but that is half the point. Eating virtually the same thing they ate almost 100 years ago is very special to me. Los Angeles is a young city compared to the nation. There aren’t many historical eateries that are still in tact. Philippe’s is one of them, and will be around for quite some time, forever even. Next stop — Cole’s.

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Auntie Em’s Kitchen – Uber Thin Chocolate Chip Cookies and Red Velvet Cupcakes

by Franklin on February 13, 2012

I remember watching The Food Network with Duff Goldman from Ace of Cakes. He did a feature on Los Angeles in the show Sugar High. He visited Auntie Em’s Kitchen in Eagle Rock and tried these really thin chocolate chip cookies. Since then, I have been itching to visit this place and try the cookies, so I made a day of it. Long past due, I felt it was better late than never. Painted red on the outside amongst somewhat dull looking buildings, the restaurant stood out like a sore thumb. Inside, the seating area was casual, yet you know it wasn’t your typical breakfast and lunch spot. I was here for the cookies, red velvet cupcake, and a sandwich.

We started off with the cookie. This as ever, the cookie was crunchy. Though Duff Goldman said it was chewy on the inside, mine was just crunchy all around. His was probably straight out of the oven. The chocolate chips were squished down, and I realized this could be the thinnest chocolate chip cookie in the world. Each crispy bite was sweet and delicious, though I wanted that chewy and crunchy factor really badly. If only I could get them straight out of the oven as well. It was a good start of a meal — typical of me to start with a dessert cookie first, but I had something a little sweater at the end.

I shared the BLAST sandwich. BLAST was an acronym for apple-wood smoked bacon, lettuce, avocado, sprouts, and tomato. And no, it isn’t technically ALAST, as the bacon is key here. They stack that stuff on, and its not too salty either. It is in between rosemary focaccia and the bread is lathered on with a lot of mayo. I typically don’t like heavy mayo, but this pseudo-BLT sandwich was delicious with it. I am a sucker for sprouts inside of sandwiches, and this one hits the spot.

My dessert, the sweetest cupcake I ever had, was their red velvet cupcake. This thing had as much cream cheese frosting as the cake. The cake was moist as ever, and the frosting was thick and gooey. The taste almost reminded me of the red velvet cupcake at Sprinkles, but I liked the texture of the frosting here better. It was gooey, almost like caramel, but still held its shape. I’d come here again just for this cupcake.

I had a nice time here. The location is a bit away from everything, and to be honest, Auntie Em’s Kitchen is not on the way to anything. Close to Eagle Rock and Glendale though, it was worth trying out. I was impressed with their lunch items and turned into a fan of their cupcakes. I would like to think that this place is more of a dessert and bakery shop that does sandwiches. With that said, going with their sweets is the way to go.

Here is a video I found of Aunti Em’s Kitchen on Food Network I mentioned in the beginning. See how they made those uber thin chocolate chip cookies.

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Lucques – Studded With Awards, Good Enough For Two

by Franklin on February 10, 2012

It was fate. I hate to admit — I almost skipped my reservation at Lucques. I waited there in the car, right next to the restaurant. Having reservations at 5 PM, I wasn’t sure if I wanted to eat that early. The sun was still out! After much contemplation, I parked, and I went inside. I sure was happy that I did. Chef Suzanne Goin knows her way around the kitchen, and the food is a testament of those skills. Owner of some of my favorite restaurants in Los Angeles, guest judge of Bravo’s Top Chef, and named California’s best chef of 2006 by the James Beard Foundation, I would have been a fool to turn her restaurant down.

Once I walked in, the interior was interesting. Once inside, you are warped into a place away from the Los Angeles hustle bustle. Having virtually no direct windows facing Melrose, the restaurant is very detached from the city. The quaint fireplace and seating area, to the brick walls, the restaurant was very comforting. Enjoying our Dine LA menu was simple and delicious. They didn’t even give us a hard time about sharing the prix fixe menu.

We started off with some awesome appetizers. The bread and butter was amazing, but the best part was the almonds and olives. Glistening with a coat of olive oil, the green olives were salty, but not too salty. The almonds were buttery and quite possibly the best almonds I ever had. Eating the bread with some sea salt and butter was a treat. If the complimentary items were this good, the dishes must be amazing is what I though. I was right.

The endive and schaner citrus salad was interesting. The endive were fresh and crunchy. The flavors of the green olives and green harissa made things pop and the wedges of citrus fruits gave everything fresh acidic taste. This would be perfect after a rich and fatty meal.

For the main course, we went with something we would never try normally. The pancetta-wrapped market fish was in both of our minds. It was served with parsnips, hazelnuts, and balsamic brussels sprouts. The trout was cooked nicely, not overcooked at all. Though it had a few bones, it had a nice mellow flavor and texture. The hazelnuts gave the dish a nice textural crunch as it turned the dish’s flavor a bit more complex. Brussels sprouts seem to be making a come back in dishes, and these were perfect in the balsamic reduced sauce. The panchetta, though lost in this dish as itself served to pronounce the flavors of the sauce and fish.

The bittersweet chocolate torta with mascarpone, hazelnut caramel and coffee ice cream was a great dessert. The chocolate torta was sort of like a cakey fudge, but not as dense. The coffee ice cream was superb, and quite possibly the best coffee ice cream I ever had. I felt they made it from scratch, from brewed coffee and all. A lot of effort went into this dessert, and I appreciated it very much.

As I was waiting at the bar area, I noticed a book called Sunday Supper at Lucques. Interestingly enough. I was having supper at Lucques on a Sunday evening. After appreciating my good meal, almost not having it, I knew it was fate. I was meant to eat here. Chef Goin did a good job, as she does at A.O.C., Tavern, The Hungry Cat, and others. I even read she used to be the executive chef of Campanile. With such a track record of successful restaurants in Los Angeles, it is no wonder that I had a great time at Lucques. If it weren’t for this, I probably would have just driven off, not knowing what I had missed.

The 17th Annual SAG Awards tasting menu was held at Lucques. An old video, but pretty cool to have eaten there not too long ago. Random video, but I thought I would share it with all of you.

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Honda Ya Industry – Some Yakitori, Some Sashimi, And Everything In Bewtween

by Franklin on February 8, 2012

I feel like a lot of Japanese restaurants are all the same. Whether they serve sushi, bowls, noodles, or meats, the interior and feel of the restaurant seems similar. The greeting in Japanese, the Japanese accented props and posters all around the restaurants is all familiar, and comforting. Honda Ya doesn’t only have sushi and bowls, they have everything. I opted for not just one thing, but all of it. Skewers, bowls, sashimi — it was certainly a feast.

We started off with the skewers — yakitori. Roasted over hot burning charcoal, the taste of grilling was prevalent throughout.

The tongue was chewier than expected, but the pork belly was exceptional. I could have easily eaten about a million of those.

The bacon wrapped scallops and asparagus was nothing special. Wrapped in a thin layer of bacon, the bacon taste and texture isn’t as pronounced. Nonetheless, the skewers were tasty and the charcoal taste was great.

The chicken with uzu was a bit of a dissapointment. The chicken was dry, and wasn’t really seasoned (on purpose). We were supposed to dip it in the uzu. The chicken, though on a griddle, came to our table cold. I didn’t enjoy this dish.

The sashimi, surprisingly was very fresh. An array of salmon, tuna, and tilapia was laid out beautifully and it was thick and high quality. Sashimi is one of my favorite foods, and this just hit the spot.

We felt extra extravagant and ordered the uni. Raw sea urchin, considered a delicacy was definitely a treat. It was sweet and buttery. Eating it with just rice was good enough for me. That seafood rich flavor with the creamy texture was perfect.

Honda Ya was a great stop. It is open late, though it is located in an obscure area. The service was great and the food items were plenty. They really do cater to the meat lover, sushi, lover, and everything else in between. There is also one in Los Angeles and Tustin, which I want to give a try. Until then, the one in Industry will do.

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Campanile – Eating Lunch With A Celebrity

by Franklin on February 5, 2012

It is that time again. Dine LA is in full effect. Though probably over by now, it gave patrons like me a chance to support Los Angeles restaurants and eat like a king for relatively cheap. After doing much research and investigation, I came across Campanile. What got to me was the history of it all. The interior was a bit dark like the medieval times, mixed with European tones. The fountain near the entrance sets off the whole old school feel of the interior. A trip to the upstairs restrooms give you a birds eye view of the secondary dining area. The building in itself is historical. Built in 1929, it was originally built for Charlie Chaplin. After the building was acquired by Mark Peel in the late 80s. By 1989, La Brea Bakery was formed, and the restaurant followed right after. After all of these years, Mark Peel, the executive chef as well as the restaurant received numerous awards. Naturally, this was a good choice to try for Dine LA.

Upon sitting down, the chairs were uncomfortable. The wicker chairs mixed with the uneven tile flooring was just a bad combination. Surprisingly, Tim Allen walked in the restaurant and sat right next to us. His first reaction after sitting down was “Man, these chairs are uncomfortable.” Right then and there, I knew I wasn’t crazy. It was kind of cool to have a childhood idol agree with me.

The Duck Confit Salad was delicious. The baby arugula and carrots mixed with the meyer lemon vinaigrette was zesty. The duck was cooked perfectly tender, and the crispy skin was amazing. The acidic dressing perfectly cut the richness of the duck — a perfect pairing.

The pasta carbonara was good, but not great. The spaghetti was a bit over cooked and wasn’t al dente. The pancetta was nice and chunky, and the gruyere made for a rich thick sauce. The richness was too much for me.

The grilled hangar steak sandwich was again good, but not spectacular. The provolone melted nicely, and the wild arugula, tomatoes, and aioli played nicely. This sandwich, though was a bit one noted. I would have liked to see some kind of acidic note inside, maybe some picked onions to give it a nice contrast of textures and flavors.

I preferred the southern fried chicken. The warm fingerling potato salad made with bacon lardons was exceptional. The gourmet aioli and mustard made for a nice coating on the potatoes. The bacon and onions all melded together to make a perfect side to the juicy and crispy fried chicken. Though a little under-seasoned, the chicken was tender and wasn’t dry at all.

My chocolate black currant pot au creme was rich, but the chocolate taste was lost. It almost tasted like a very thick chocolate pudding with the texture of cheesecake. The creme fraiche helped to keep it interesting, and the pistachio short bread was a nice touch. The dessert wasn’t sweet, which could be a good thing or bad thing.

The apple brown butter tart was great. The caramel drizzle helped keep it sweet. The whipped creme fraiche played well with the tart apples and dense crust. A scoop of ice cream would have topped this dessert off nicely.

Though some of the food was exceptional, some items were just lacking. The sandwich’s lack of complexity and chicken’s lack of flavor cannot be overlooked. A 3 course meal with only the sides and appetizers tasting good, and both main dishes missing the mark left me unsatisfied. For a restaurant with this caliber to have had this happen is unfortunate. The seating was off, the main course was off, and unfortunately, the meal didn’t seem worth the price point. It’s possible that the dine LA menu was a miss and their normal items are hits. A lot of people were ordering normal brunch items. Definitely next time.

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Spago – Beverly Hills & Wolfgang Puck… & Something Amazing Happens

by Franklin on February 1, 2012

Spago is located in Beverly Hills, amongst some of the most expensive restaurants in Los Angeles — Spago is a local icon. More so, Wolfgang Puck is an even larger icon. As a kid, you always heard about Wolfgang Puck, Spago, and how wonderful of a chef he was. Wolfgang is a celebrity, possibly the most famous chef in the world. The guy has a lot of restaurants, many in Los Angeles and Las Vegas. I was glad to see Spago on the list of Dine LA restaurants. Getting a reservation was a battle to say the least. The time was now, and I was honored to have eaten at one of his fine establishments. The dinner I had at Spago will be remembered forever. Now, before you judge me and say that I am hyping up the restaurant, the food had little to do with that. Certain items were spectacular, but something amazing happened that night that I will never forget.

Arriving, we didn’t need to wait long. My girlfriend ordered a drink at the bar before dinner. The main floor was adorned with cute pictures and stained glass on the ceiling. The interior was a bit dated compared to the new “hip” restaurants in town, but Spago’s interior design was classic, aged like a fine wine. The outdoor patio was amazingly lit and beautiful. The servers were friendly and accommodating — Everyone said hello and wished us a good meal. It definitely wasn’t a stuffy atmosphere. Bread was served from a tray, and you picked a couple that looked appealing. My favorite were the crisps and the olive bread. This was the beginning of a great meal.

Appetizer: Kona Kampachi sashimi. Each bite of the fish was few, but delicious. The crispy rice crackers on the plate tasted like crispy fried pork skin with a hint of sesame oil. The pickled dragon carrots were tart and sweet — it helped cleanse my palate. The most interesting was the tosa soy gel and yuzu air. It was a kind of a gelatinized soy sauce. The fish in itself was fresh and pure so it didn’t need much of the sauce.

Appetizer: My dungeness crab risotto was a bit off. I couldn’t help but think the texture of the risotto was too grainy. The sauce was also off as it wasn’t starchy enough. Despite that, the Spanish saffron and squid ink vinaigrette tasted very good with it.

Main: I had the roasted kurobuta pork loin and braised pork belly. It came with roasted brussels sprouts and puree of butternut squash. The pork loin was cooked perfectly, without an ounce of dryness. The sauce accompanied by the pork was rich and earthy, almost like a mushroom and onion reduction. The star of the dish was the pork belly. Rich in fat, each bite melted in my mouth. It was sticky and gelatinous, and the flavor was perfect.

Main: The pan seared Maine diver scallops were cooked perfectly. I always thought food came in odd numbers — 1, 3, 5. I was a bit confused when there were only 2 scallops on the plate. Either way, the scallops couldn’t have been better. It was nicely done inside and out, and had a silky, buttery texture. The confit fingerling potatoes, hazelnut brown butter, parsnip puree and mache salad all came together to make this dish very special. Dish wise, this one was better than the pork. Item wise, the pork belly took it.

Dessert: The dessert came in a trio. Instead of picking one of the three, you got all three! Though each item was small, it was nice to have tried all of them. The Candy Apple had honey poached fuji apples on top of a salted pretzel puff pastry. It was served with a Tahitian vanilla ice cream. The chocolate bar had a triple layer chocolate caramel cake. It was topped with crispy cracker jacks and chocolate caramel truffles. The sticky treacle upside-down cake had warm golden syrup toffee sauce and a thin slice of grapefruit. My favorite was the chocolate caramel cake. It was nice to see cracker jacks, an every man’s food, at such a non every man’s restaurant. You also can’t go wrong with chocolate.

Spago’s Dine LA menu was wonderful. The food was classically prepared and the atmosphere was friendly. My meal was delicious, but will I remember it my whole life? Maybe, but I will remember this experience. I mentioned in the beginning that I will remember this time forever. That is because something out of the ordinary happened.

After our dessert was finished, we waited for the check. The waitress came to our table and explained to us that our check was covered by the gentleman behind us! In shock, we just looked at each other with confusion. He didn’t leave a name or a card or anything. He was just an anonymous (though not quite) person who wanted to be generous. We are talking Spago here, not some free lunch or pizza — I’m sure our bill was pricey. Out of the goodness of his heart, he felt generous and paid for our meal, tip, tax and all. I think even the waitress was in shock as she didn’t quite know how to tell us. I was just lost for words. This stuff never happens to anyone. I kept asking myself who would do such a thing? We were truly blessed that night. It made me want to be a better man. I wanted to be generous. I guess good acts are indeed infectious. I did mention that the gentleman who paid for our check was anonymous. That is not quite true. As I was taking pictures from my seat, I did snap a picture behind me, as the kitchen was there. In that picture was that gentleman. Little did I know he would end up generously paying for our meal. The picture is a bit blurry, but he isn’t so anonymous after all. I chose not to share the picture because I’m sure he would have wanted to be left anonymous. If by chance you are reading this blog post sir, thank you for your generosity! And of course, thank you Spago for an unforgettable meal.