Flame Persian Cuisine

When it comes to ethnic foods, cabbies make a well-trusted source especially when it comes to the cuisine that is native to the cab driver. Heck, there's even a Chicago-based food blog that is based on trying (almost) every ethnic restaurant in the city that is recommended by or a personal favorite of different cab drivers in the city. The U.S. melting pot means that we see different ethnicities of those behind the wheel of a taxi. Cab drivers are savvy when it comes to different parts of town and where to get the best or popular ethnic eats.

With T's frequent travels to Los Angeles for work, he surely has his fair share of riding in cabs. Mike, a genuinely sincere, honest, and friendly man is now T's go-to cabbie. One day, Mike asked, "T, do you like Persian food?" And that was how Flame was recommended and introduced to us. Mike is of Persian (Iranian) descent and if he thinks Flame serves up good Persian cuisine, it has to be good. Oh yes, darn right he is. Flame is located at Persian Square, a small section along the larger street of Westwood Boulevard in Los Angeles.

Sumac spice with flat bread

We start off with a basket of flat bread that is light and thin, with just enough crisp on the surface so that the bread does shatter easily. A glass shaker of sumac spice is on every table, a quintessential spice with a slight tart flavor in Middle Eastern cooking. Despite its deep red color, it is light and not overpowering. One suggested way to enjoy sumac is by sprinkling it over the flat bread and butter.

Ash reshteh Persian soup

Part of the Iranian culture involves having a lot of food laid on the table. Many times the amount of food on the table will be more than what the people at the table can eat. Having plenty of food is a sign of generosity of the host and food is served family style with everyone sharing the main dishes in the middle of table. Food portions at Flame are generously huge and yes, there were a lot of food on our table.

Barley soup

The ash reshteh Persian soup is very hearty soup that is commonly consumed in Iran during winter time. In fact, it is so filling that you could have it as a meal during lunch but we ordered it to be shared among ourselves (we were a party of four). Prepared with a combination of vegetables, pinto beans, whey, garlic, and mint, the ash reshteh's richness and flavor will warm the heart. The barley soup with its lime flavor is perfectly well balanced with the savory taste of the chicken broth. I find the barley soup addictive; I love the strong hint of lime which is actually not overpowering because the chicken broth helps to neutralize it a little.

Chelo kebab soltani (filet mignon and ground beef), adas polo rice

Charbroiled whitefish

If you can't decide what meat(s) to get for the kebab, the chelo kebab soltani comes with each a strip skewered meat of filet mignon and ground beef that is very well seasoned. The marinated and charbroiled whitefish is nicely charred and giving the fish a rustic look. Inside, the fish maintains its moistness. Every meat and seafood entree comes with a choice of rice or salad. A whole piece of charbroiled tomato that is plump and juicy also comes with each entree plate.

Sabzi polo rice

Lamb shank

One of the ways to cook rice in Persian cuisine is polo which involves a combination of soaking the rice in salted water, boiling, and steaming. Considered a house specialty at Flame, various types of polo rice items are prepared with different ingredients. A favorite of our is the adas polo rice mixed with raisins, dates, lentils, and saffron. The sweetness from the raisins and dates makes the rice stand out when eating it with your seasoned meat. The sabzi polo rice is pure and light while allowing the subtle hints of cilantro, garlic, and green onion to shine. With rice that is only delicately flavored, the sabzi polo is perfect with the lamb shank and its plate of gravy goodness. You can expect the tender meat to easily fall off the bone.

Bamieh

An order of the bamieh for dessert comes with three small pieces which are enough to satisfy one's sweet cravings after a full meal. Deep fried dough are soaked in honey syrup so that the balls are thoroughly moist. If you're familiar with gulab jamun in Indian cuisine, bamieh is the Persian version.

Halfway through dinner with the restaurant bustling with diners, the lights are dimmed and music is played. A belly dancer shows off her dance moves and belly-moving skills, even with balancing an artificial sword on her head while dancing. Soon enough, the short entertainment ends and everyone goes back to feasting again.




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Flame Persian Cuisine
442 Westwood Blvd
Los Angeles, CA 90024

St Edmond's

I don't remember when was the last time we stumbled upon an accidental gem that made us this happy and excited. This time we headed out to the fashionable precinct of Prahran in Melbourne, without any specific place in mind. The super planner in me decided to take a chance and see what surprises we could find. We chanced upon St Edmond's purely by chance. We got off the tram on Chapel Street and turned onto Greville Street, armed with the knowledge that this little side street is a shopping niche in itself with cafes and restaurants. We heard the sounds of silverware clanging and veered off Greville Street towards the clanging noise. That was when we discovered St Edmond's, a former garage space now converted into a brunch spot. There's so much character to St Edmond's that it was easy to fall in love with this local neighborhood gem.

St Edmond's only served to prove us again and again the quality of the cafe culture that pervades life in Melbourne. It is true when people say that Melbourne has such a strong cafe culture that you really can't go wrong with almost anywhere you step in to. And, the coffee in Australia. Oh my goodness. When family and relatives from Australia visit the U.S., they so frequently complain how bad coffee is in America and to which I would say, "What are you talking about?" After numerous visits to cafes in Sydney and Melbourne, and this time after St Edmond's, I concede. Holy crap, they were right. Australia has excellent coffee with a high standard; the latte and flat white are so much more creamy and rich. One thing we noticed was that in Australia, people generally have espresso-based drinks instead of regular coffee. Coming back to the U.S., we have realized that those drip brewed coffee served at so many brunch places that come with free refills only taste like water. Even the latte at Starbucks doesn't quite cut it anymore. Thankfully, there are several micro roasters in the U.S. that make pretty darn good coffee which we have come to love such as La Colombe Torrefaction and Blue Bottle Company. 

My brother-in-law who lives in Melbourne told us, "You know how Starbucks is considered as one of the most popular coffees in the U.S.? Well, here in Australia, Starbucks is considered the worst of the worst. It went bankrupt because the coffee was so bad." Yikes.

Another thing we noticed about cafes in Melbourne is that all of them serve quality gourmet breakfast. This was confirmed by several other Australians we spoke to so it wasn't the case that during our one-week visit we just happened to stumble upon gourmet cafes. Admittedly, this whole breakfast culture in Melbourne was very exciting to us and we could not help but compare this with cafes in Chicago that serve breakfast and brunch. The food quality of breakfast places in Chicago that are very popular where you have to wait up to an hour for a table (e.g. Yolk, Meli Cafe) does not even come close to a regular breakfast cafe in Melbourne. This is not to say that those popular breakfast cafes in Chicago are not good. They just don't compare in terms of quality. To match up with the breakfast culture in Melbourne, it's as if every breakfast or brunch place in Chicago needs to be like The Publican which by the way offers fantastic quality brunch. I almost want to say that the novelty of American breakfast or brunch places are mainly for the wide choices on the menu and food portions, but not necessarily for its gourmet quality. Of course, there are many quality American breakfast places. They just don't make up the majority like they do in Melbourne's breakfast culture.

The banana fritters at St Edmond's made me feel like a happy kid. Between every couple of bites, I would make a remark to T on how much I absolutely loved it. The bananas were very thinly coated with batter so that it did not take away the focus of the natural sweetness from the bananas. The outside was fried until perfectly crispy and inside the bananas had the perfect soft texture. The clotted cream and maple syrup made the banana fritters even more perfect.

As much as my constant raving about my banana fritters to T throughout the meal, he loved his breakfast just as much. Sitting on the slices of toast were tomato and Brique D'affinois, a type of soft French cheese. The poached eggs completed the dish.

I am usually not a huge fan of sausage but I became one after trying the pork sausage at St Edmond's. I liked very much that the pork sausage wasn't too salty and yet it was very tasty. The housemade barbeque sauce was a very nice touch to the sausage.

If only every breakfast place in Chicago has a piece of St Edmond's, we will be instant fans.



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St Edmond's 
154 Greville St

Prahran 3181



 

French Fantasies

If there's any indication to the authenticity of French Fantasies, the servers here speak French to one another. Yes, they are from France. When my husband said "Merci" to our server, she quickly replied, "Vous parlez le francais?" Oh the delight of a casual breakfast at a French bakery that comes along with the French accent of the employees. Located in South Yarra, French Fantasies really is one of Melbourne's great bakeries.







We were there at a little after 10am and lucky for me there was one almond croissant left when we placed our order. If they were all sold out, I would have been heart broken. Almond croissants are my absolute favorite and I tend to like to judge a French bakery by its almond croissants (and macarons). The croissant was not the flaky and airy type but instead was a little more dense with a generous amount of almond paste filling. There might even be a hint of almond liqueur in it, unless I was dreaming since I believe the the pastry put me in croissant heaven. I must say that I really liked French Fantasies' interpretation of the almond croissant. The pastry was packed with flavor, rich and intense.

In his words, T said "this is the best mince pie I've had." He was a huge fan of the pastry crust.

I would return just to try their bright colored macarons, which I regretfully did not get when we were there.

Step in to French Fantasies for some delicious pastries and then head out for some fun shopping along the fashionable Toorak Rd and Chapel St.



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French Fantasies
15 Toorak Road
South Yarra 3141

Accolades
2011 Best Bakeries in Melbourne by TimeOut

A1 Lebanese Bakery

If Anthony Bourdain raved about A1 Lebanese Bakery, it has to be pretty darn good. After all, we know his cynical wit and brutally honest approach to food and the foodservice industry. Located in the suburb of Brunswick in Melbourne, you will find A1 Lebanese Bakery on Sydney Road nestled among countless other predominantly Middle Eastern restaurants and stores. Sydney Road is very a very long street that stretches into several suburbs and represents the diverse cultural life in Melbourne. It is impossible to walk the entire street given it's seemingly unending stretch and though it sounds like one might be overwhelm by the choices of Middle Eastern food varieties, one place clearly stands out. A1 Lebanese Bakery, the most famous bakery and cafe on Sydney Road, is where you will find older Middle Eastern men hang out and have tea either alone or with their other Middle Eastern friends. When even they come to A1 Lebanese Bakery to while away their morning or afternoon, you know this place delivers authenticity.

Don't expect anything fancy inside A1 Lebanese Bakery. It's the food that shines here. Walk up to the counter, place your order while you watch employees behind the counter tending to the flatbread and falafel, and then wait (im)patiently for your food to be brought to your table.

First of all, Anthony Bourdain did not lie about the flatbread. A1's flatbread, oh my goodness, wa the best I've ever had. The meat pizza came in the form of flatbread folded with very well seasoned ground meat filling, and was brought to our table fresh and warm. The flatbread was slightly crispy on the outside, yet it maintained a soft and light texture at every bite.

T's falafel plate was also served with a flatbread, which he enjoyed very much. Admittedly, I was more interested in the bright purple radish pickle which by the way was very good and addictive.

I believe I've possibly found the best baklava ever and it's none other than the ones at A1 Lebanese Bakery. As you know, baklava is made with seemingly a million layers of phyllo pastry that are so thin and delicate that you really can't see the individual layers anymore once they are brushed with rose syrup water in between the layers. At A1, a bite into the baklava, and you can actually see the individual paper-thin layers of phyllo dough. This means that at each bite I could also feel the individually delicate pastry layers itself instead of just chewing and biting into layers of phyllo that are just stuck together like how it is at other places. Note that although their baklavas come in several shapes and designs, the nuts filling are the same. We bought a 1/2 kg box of baklava which is a better option economically than purchasing it by the piece. They also have a separate coffee counter.

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A1 Lebanese Bakery
643-645 Sydney Road
Brunswick 3056

Cutler & Co

Believe the hype. Chef Andrew McConnell does it right. Again.

My first so-called memory of Cutler & Co was ironically a year before we even stepped into this place. I was laying on the couch back home in Chicago, reading the monthly Food & Wine Magazine that we subscribe to, when I read the rave reviews about Cutler & Co in Melbourne. Being the person I am who gets excited over news about food and the dining scene, I quickly sent a text message to my sister who lives over there. Have you been to Cutler & Co, I asked her. No, but I've heard it is very good. Let's go there together when you visit and I will make advance reservations, she replied.

Fast forward one year, and there we were at Cutler & Co together with the family for an early Christmas dinner. Advance reservations are highly recommended and many thanks to my sister who scored a table for us three months in advance.

We headed to Cutler & Co in two cars, with T and I in my brother-in-law's car. When he parked the car along the section of Gertrude St according to the restaurant's street address, he asked "Are you sure you've got the right address? This part of Gertrude St doesn't have fancy restaurants." We got out of the car, walked a bit, and saw the sign for Cutler & Co. Yup, we were at the right place.

Some standouts were the cured kingfish with avocado puree, radish, and bonito flakes. The smoked roe on cracker was also very good as an appetizer. My medium rare beef loin was very good as well. They had a suckling pig on special which could feed 2 people and my sister and bro-in-law got that. We washed that all down with some excellent wine.

As many outstanding accolades this place has received, the atmosphere is unpretentious although classy. You could come in your dress or a suit or even dress jeans if you prefer, and you won't feel out of place in the dining room that will offer you excellent food. Service was professional and friendly without any pompousness.

I'm such a big fan of any form of raw fish and could not pass up on the cured kingfish. Fortunately for me, it did not disappoint and was impressive all the way. The accompaniments of avocado puree, radish slices, and Japanese flakes (togarashi), drizzled with bonito dressing had a hint of Asian influence to it which all came together very well.

The smoked trout en croute came in a form of roe and trout slice delicately placed on a cracker. Each piece could be easily picked up by the fingers and then popped into the mouth which made for an excellent palate teaser.

The grass fed beef strip loin was recommended to be prepared medium rare (lucky me, as I only eat my steak medium rare). Without conforming to the traditional approach where a server typically asks the diner how he or she would like their steak done, at Cutler & Co this beef strip loin is prepared medium rare by default, as the chef feels it is the best way to bring out the best in the beef in texture and flavor, according to our server. My dad, who ordered this same item as me, requested his to be prepared medium instead, to which the server said that they would absolutely accommodate. The verdict: my medium rare beef was tender and juicy at every bite, while the medium beef which my dad requested did not impress him too much. He then said, "Ahh, I think medium rare would be better". The main dish also came with short ribs that had been braised overnight resulting in a very tender texture. The charred pearl onions and cauliflower puree were nice touches to the dish.

The duck was prepared two ways, smoked and fried, and served with beetroot. Again, the meat was executed perfectly with a tender texture.

The meats and seafood preparation were done very, very well and ironically, the most mundane ingredient, potato, was an item that stood out the least. The side order of roasted potatoes were not crispy on the outside although very creamy and soft on the inside. We also liked the lettuce salad that was presented tossed in lemon vinaigrette that gave it a refreshing flavor.

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Cutler & Co

55-57 Gertrude Street

Fitzroy 3065

Accolades

2012 Gourmet Traveller Third Best Restaurant in Australia

2012 Diners' Choice Award by The Age Good Food Guide

2011 Gourmet Traveller Restaurant of the Year

2011 Gourmet Traveller Sommelier of the Year Nominee

2011 Chef's Hat Award by The Age Good Food Guide

2010 Chef's Hat Award by The Age Good Food Guide 

2010 Chef of the Year by The Age Good Food Guide, Andrew McConnell

2007 Chef of the Year by The Age Good Food Guide, Andrew McConnell

2002 Young Chef of the Year by The Age Good Food Guide, Andrew McConnell

 

Cumulus Inc

Not having to wait for a table at Cumulus Inc, a place known for long waits in Melbourne? The culinary gods must have been kind to us that day as not only were we spared from waiting to be seated, we even got the kitchen counter seating. To be fair, we arrived just before 2pm but nevertheless that was a very good start. The place was still bustling with the lunch crowd when we were arrived but gradually dissipated by the time we were finished with our late leisure weekday lunch. Oh, the joys of a traveler on vacation when we do not have to worry about heading back to the office.

Our travel itineraries always revolve around must-visit restaurants. Having read and heard so much about the award-winning Chef Andrew McConnell, Cumulus Inc was no doubt on our Melbourne list. The menu at Cumulus Inc has an emphasis on shared plates ranging from charcuterie to braised meats, and from fresh oysters to cured fish. We got full view of the kitchen magic from where we sat at the counter. The chefs were tossing salads, searing meats, and garnishing plates. Oh what a foodie's perfect way of dining.

Located in the fashionable precinct in Melbourne surrounded by boutiques, art galleries, and restaurants, Cumulus Inc has a lot to live up to. And it does live up to the hype.

Every bite of cured kingfish was nothing less than fresh. Sliced generously, the taste was pure without distractions of other dressing while staying true to its authentic flavor.

The roasted cauliflower with goat curds were addictive in every way. The spices added a very nice exotic and complex hint to this vegetable dish.

 

The charcuterie was another clear favorite of ours. The menu does offer an option of ala carte charcuterie but we decided to go with the kitchen charcuterie selection which came with a variety of cured meats and prosciutto which is perfect if you love everything and just do not want to make the painful decision of ordering one item over the other.

Restaurants are popping up all over and jumping on the bandwagon on executing the shared plate concepts and no longer necessarily following the traditional route of every person ordering a entree just for him or herself. That said, Cumulus Inc isn't just another one of these restaurants. There is something about this eating place, it's non-pretentious yet cool vibe and truly good good that make Cumulus Inc stand out.

We were a little jealous of a nearby table who ordered the roasted whole leg of lamb and I think that was enough of a motivating factor for us to return.

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Cumulus Inc

45 Flinders Lane

Melbourne 3000

Accolades

2012 Chef's Hat Award by The Age Good Food Guide

2011 Chef's Hat Award by The Age Good Food Guide

2010 Chef's Hat Award by The Age Good Food Guide

2010 Chef of the Year by The Age Good Food Guide, Andrew McConnell

2007 Chef of the Year by The Age Good Food Guide, Andrew McConnell

2002 Young Chef of the Year by The Age Good Food Guide, Andrew McConnell

Marque

It literally started storming halfway on our way to Marque from our hotel on foot. While we took cover at periodic intervals on the way to Marque, we got a little wet from the rain (me in my dress, T in his suit) by the time we arrived. We stepped into the dimly lit and elegant restaurant, and things only started to get better that led to a fantastic night of unforgettable food and service. We were greeted by the host who saw that we were obviously wet from the rain and calmly offered directions to the restrooms if we wanted to dry ourselves with towels before getting seated.

Headed by Chef Mark Best, Marque offers only a degustation menu. Why would anyone not want a degustation meal anyway at a restaurant where the chef was awarded Best Chef of the Year by the Sydney Morning Herald? We enjoyed every moment at Marque and are still reminiscing the food, both in taste and presentation. I just want to say that we really, really liked Marque.

*****

Amuse bouche

Potato mille feuille with foie gras butter and bonito

Meant as a play on the delicate nature of mille feuille pastry, the very thin slices of potato creatively reflected a delicate crisp that one would expect when biting into mille feuille. Sandwiched in between the potato slices were foie gras butter and bonito.

1st course

Blue swimmer crab, almond gazpacho, buttermilk, almond jelly, and popcorn

After the server placed this at the table for T, I lamented, "Now I'm a little jealous". Our server could only playfully reply, "But you can't have it!" No thanks to the shrimp and crab allergies that I recently developed (yes, in adulthood).

Tomato gazpacho, cucumber, strawberry

I didn't stay envious for long. The kitchen prepared a beautiful gazpacho dish for me. I don't remember the last time when gazpacho impressed me as much as Marque did.



2nd course

Marron crayfish, tomato jelly, and tomato leaf

The Australian crustacean was delicately presented with just enough accompaniments without distracting the true taste of the crayfish.



3rd course


Dutch cream potato, sea urchin, bone marrow, and coffee

To have our favorite items combined together to make a dish was more than a delight. Sea urchin + bone marrow + coffee. Who knew that each of the items that we love would make a perfect marriage of tastes. Clearly, Chef Mark Best knows best (no pun intended).



4th course



Bar cod, Vadouvan Indian spice, kaffir leaves, lemon puree, and fish floss

The petite piece of fish was seared while maintaining a great moist texture inside. We also really liked the play of slight Indian influence from the spice and kaffir leaves.



5th course



North American muscovy duck, dill puree, beer infused cream, pickled strawberry, and onion

Another solid course, I remember enjoying this duck so much I didn't want it to end.



6th course

Wagyu beef, tendon, brocollini, and jus

Clearly the wagyu beef was the star of the night, hands down. Served rare, the wagyu beef was served in a generous slice and almost filling up the entire plate. We have had a lot of rare beef served as tartare or carpaccio, but this piece of wagyu beef at Marque was really something that blew us away. The piece of meat was tender, fresh, and pure at best, with the melt-in-your-mouth texture.



7th course

Egg custard with Bourdeaux dessert wine and dark caramel

We dug deep into the egg shell with our spoon and each spoonful of egg custard was perfectly coated with dessert wine and caramel. Even this pre-dessert item was indulgent.



8th course

Frozen chocolate mousse, banana pearls, coffee ice-cream, and parsley

Chocolate, banana, and coffee may not be a unique combination of flavors and in fact perhaps a little overplayed but Marque knows how to do it differently. The chocolate mousse was coated with malt powder and the banana pearls which basically melted right away in the mouth made me happy like a kid.

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Marque

4/5 355 Crown Street

Surry Hills NSW 2010

Accolades

2012 Australian Gourmet Traveller Restaurant of the Year

2011 TimeOut Sydney Best Restaurants

2011 Sydney Morning Herald Restaurant of the Year

2010 Sydney Morning Herald Chef of the Year, Mark Best

2010 Australian Gourmet Traveller Restaurant of the Year Finalist

2010 Restaurant & Catering Association of Australia Restaurant of the Year
2010 San Pellegrino & Restaurant Magazine UK Top 50 Break through award