Had dinner last night with the girls at Grace Restaurant and with the extensive wine lists choices, we tried 3 wines with the help of their wine sommelier… and the winner of all?? Its Vistalba Corte B 2003 from Finca and Bodega Carlos Pulenta Winery.

This Argentine Red is aged for 12 months in French medium toasted oak barrels and bottled and kept in storages for another 10 more months, to achieve the perfect harmony and balance of all its components. It is very ripe and lush, with lots of plum, boysenberry and fig fruit layered with cocoa, loam and spice notes. Powerful with a really long finish. Mixture of 42% Malbec, 32% Cabernet Sauvignon, 16% Bonarda and 10% Merlot, this wine is hard to find.

Tried to call all surrounding wine stores in the area today to get a bottle for myself and Rich, the only one who carries it is Beltramo Wine and Spirits in South of San Francisco. Something to cheer about soon!

Rachel had wanted me to try Tasca for some time, so off we went. As luck would have it, it was closed for a private party when we got there. Lucky us, if we had gone there we may never have discovered Kiyokawa Sushi.

Kiyokawa Sushi is on Robertson in Beverly Hills, right across the street from one of our favorite gelato places (more on that in another post.) The sign outside advertises “organic sushi.” The inside was nice (bonus points for most clever use of Ikea Benno furniture I’ve seen.)

As we sat at the sushi bar the sushi chef was cleaning a halibut he tells us he just picked that morning. A good sign. We asked what he recommended, “the halibut, yellowtail, toro…” We said, “Sounds great, do your thing.” He did.

Dish after dish was delicious and prepared with pride. For the toro we were given a mini grill with charcoal briquettes and told to just sear the Toro ourselves at the sushi bar. Amazing! For the halibut, the sauce was set on fire then poured over the sushi to quickly sear it as well. Delicious!

We also tried the Sho Chiku Bai Organic Nama sake. Fruity and dry, it was perfect with the dishes.

We usually close with Uni, but he told us he never serves boxed Uni, just live and he was—apologetically—out. (Are you reading this Nina?)

We ate till we were full and had 2 bottles of their priciest sake; the total was $70 a person. Not cheap, but not outrageous either; definitely worth checking out. We’ll be going back and bringing friends next time. Who’s down?

Kiyokawa Sushi, 265 S. Robertson Blvd. Beverly Hills, CA 90211 (310) 358-1900

Just read this article about a $225,000 bottle of tequila by Tequila Ley. Turns out they’re trying to make the Guinness Book of Records—not the best tequila. The catch? The “Aztec Passion Limited Edition” is cased in 4.4 pounds of gold and platinum. I am curious how the tequila tastes though (sans the goofy bottles.) Anybody ever tried it?

Both semi hard sheep milk cheeses from tuscany, italy; both of these cheeses are produced by the milk of garfanin breed of local sheep. But don’t let the cheese menu confuse you! Indeed, these cheeses are very different!

Don’t let the looks of Tuala deceive you—with a yellow pecorino interior and very fragrant, it has a moldy taste and is just a waste of space kind of cheese!

Tuada on the other hand has something to brag about—Gold Medal Winner of the sheep cheese category at the European Mountain Cheese Olympics in Oct 2004, the taste is exceptionally sweet and more flavorful than the later. The middle part is more cheesier and once you get to the rind, its gets a little flaky in texture.

Down with Tuala, Hooray for Tuada! Winner by cheese knockout!

Ohhh! Second to Le Lingot de Quercy, Sara’s Nevat is a mold ripened goat cheese that is a must try for all you goat cheese lovers out there! Mildly spicy, lusciously creamy and smooth and just full of superb flavor bursting in your mouth as soon as you taste this cheese.

Rachel came back from Mexico and brought a gift, a nice one! Jose Cuervo Reserva de la Familia tequila—one I’ve read about in a few of my tequila books but never tried.

I know what you’re thinking about Jose Cuervo, but this isn’t any ordinary Cuervo! It’s 100% blue agave; aged a minimum of three years in new French limousin and American oak barrels. Not unlike a cognac or burbon, but not as strong as another favorite of mine, Paradiso. Comes in a custom wooden box by Oaxacan artist Sergio Hernandez. 5 stars.