As luck would have it, Rachel and I pulled over in Calimesa, CA to get something to eat on our way to Palm Springs, that’s how we discovered George’s Market (German Style Specialties). George is the butcher extraordinaire and the shelves of his market are lined with thousands of imported goods from Germany. I’m not kidding, anything and everything you can imagine (and some things you can’t) are all here: meat, bread, sauerkraut, pickles, chocolates, candies, drinks, jams, desserts, cheeses, mustards, wine and beer—yes beer. (I’ll get to that in a bit.)

The first thing that struck us when we got inside was the crowd; the place was packed! Not only that, but several people came right up to us and told us their favorites that we absolutely, “had to get.”

I’m not joking, one man told us, “George’s bacon is the best! You have to try it. I brought it on my last camping trip and people were still talking about it on the way home.” Another said we had to get the Rye Bread while we could. “It’s delivered fresh twice a week and it always sells out.” They weren’t kidding either, it sold out before we could get to it. Someone told us we had to try the Smoked Pork Chops—which we did. “They’re the best, they will spoil you.” I can honestly say, I’ve had them, and they will.

As if all that wasn’t enough, the refrigerators along the back wall are stocked with hundreds of amazing German and Belgian beers. This is my Valhalla!

My litmus test for German beer is Weltenburger. This beer is from the oldest monastery brewery in the world, established in 1050. Yes, you read that right—1050—and I can never find it. When I see it, I stock up. Not only did George carry it, he has more varieties of Weltenburger than I’ve ever seen. I always stock up.

George’s Market has become a mandatory stop for us whenever we head out to Palm Springs now (sometimes we even stock up on our way back.)

George’s Market
1023 Calimesa Blvd, Calimesa, CA 92320
(909) 795-5320

This is one premium sake! Gekkeikan Horin is a “junmai daiginjo” sake made with select rice polished to 50% of its original size and is slowly fermented at low temperatures. It’s light with fruity notes and is (dangerously) easy to drink. A perfect paring for some fresh Yellowtail or Tuna. Serve slightly chilled and look to spend about $36 for a bottle.

Gekkeikan Horin Sake

WOW, Finally! Small plates, big food. Now this is the kind of place I’ve been waiting for! I was a bit trepidatious when I first saw the location for BIN 8945. Being the third point in a triangle consisting of West Hollywood’s arguable epicenter “the Abbey” and the equally infamous “Hamburger Haven” on the corner of Santa Monica Blvd and Roberston (not exactly known for its fine cuisine.)

The space BIN 8945 now occupies seemed to be cursed. Over the years it’s been home to many mediocre establishments involving incredibly average food, and I’m being kind. The thought proccess I suppose being that in that location, you’ve already got the foot traffic so why bother working so hard to make great food? How wrong these silly predecessor’s were to underestimate the neighborhoods desperate need for a culinary ray of light—something that was not lost on wine guru David Haskell (Le Cirque, Aquavit). David is passionate about wine and it shows. Expect to learn, and hopefully drink, something new; and if you forget the name of that fabulous bottle? Don’t worry, he’ll remember and email it you the next day. Just don’t forget to get his card on your way out. On his reccomendation we tried a fantastic wine from Isreal…who knew?

So yeah, yeah, all this talk of wine, what about the food? One word, YUM! Lots and lots of little plates to try and discuss amongst ourselves. My favorite way to eat. All kinds of flavors and textures from a range of cuisines. One of the highlights was the coconut curry mussles with spicy sausage. OMG! These were so good they defy words. The beef cheeks were another table favorite as were the fried oysters. Is it possible not to love a fried oyster? I think not. We ordered them twice.

BIN 8945 has quickly become a favorite late night spot for LA chefs, and once you’ve eaten here you’ll see why. They’ve even begun doing guest chef dinners. On March 25, chef Ludovic Lefebvre of Bastide fame will be there.

Bin 8945 is a breath of fresh air for a homesick San Franciscan. We had a life affirming meal and left totally energized. I can’t wait to go back and try their menu by new chef Michael Bryant who worked with mentor Norman Van Aken as his executive sous chef at both Coral Gables and Norman’s…mmmmmmmm…sounds like another delicious adventure to look forward too. Amen.

BIN 8945
8945 Santa Monica Blvd.
310-550-8945

Nina and I took my Mom out to eat at a the recently opened Hatfiled’s as part of her 60th birthday celebration the other night. It was our first time there but we had heard some good things about it.

The first thing we noticed was the vibe of the place. The servers were relaxed and congenial, and the decor suggested a sophisticated yet relaxed atmosphere. The restaurant’s eating areas are divided up into indoor and an outdoor deck/patio type area, which is where we sat. Unless you sit right up at the front of the patio, where you can see 3rd street, don’t expect a view though.

To start it off we ordered a few glasses of wine which were good but not outstanding…not anything we’d go and write up a separate post about here anyway. Their wine list is less extensive than other places, but since the corkage fee there is $25 (which I personally don’t appreciate), I’ll guess we’ll just go with the flow. Luckily, the food far outshined anything going on with the wines.

Ah, the food, here we go…

Along with the wine we were also presented with a serving of quail eggs and smoked trout with a small ’shot’ of cold creamed corn soup. The quail eggs and smoked trout were FANTASTIC, and that was unanimous among the three of us. I didnt care for the creamed corn soup…especially partnered with the quail eggs, I found it a little too jarring to the palate, but both Nina and Mom loved it.

Next came the bread…warm lightly baked cheddar rolls. Spectacular. We were pretty much caught in a space between wanting to savor it and wanting to devour it. When we inquired about it, we were told that it actually came from the Bread Bar! Oh well, they still get points for choosing awesome bread to serve with the dinner.

For the main courses, I ordered the hangar steak and short ribs plate, and Nina and Mom both ordered the duck breast. medium done, with japanese barley pearls and duck chicharon. My hangar steak was excellent, perfectly medium done with caramelized onions. The short ribs don’t get a fair shake from me…I personally dont like short ribs as a meat in general (I really just wanted to get my hands on the hangar steak), thought they were relatively tasty. They got two big thumbs up from the other two though, so take it for what you will.

The duck went over with flying colors with Mom and Nina. Served up medium rare done, the taste wwas right on the money, not gamey at all. The proportions were a decent size…not too big, but good enough to satisfy.

Next up…dessert.

Oh…my…God…
When I saw it on the menu, I knew it was love at first sight. Chocolate peanut butter truffle cake. Nina and Mom again both ordered the same thing…caramel and chocalate ganache tart with sea salt and blue label chimay ice cream. When the desserts arrived, that first bite not only lived up to my expectations, but far exceeded them. As much as I wanted to gulp it down to get to the next forkfull, I slowed the pace and enjoyed every second of the heavenly taste. Had I stopped there, I would have been so much more than satsfied. But I was in for a surprise.

Nina offered up a bite of her dessert, and I was completely thrown for a loop. Their caramel and chocolate ganache tart might be the best dessert of any kind that I’ve had at any restaurant in L.A.

Then, just for kicks, I went for the double wammy. Caramel and chocolate ganache tart with chocolate peanut butter truffle cake. I felt like I had just uncovered some Davinci Code-style secret from the dessert world.

After we enjoyed every last bit of our meal and my mom finished up her coffee (French Press — nice touch), we headed on our way, already talking about the next time we’d be back at Hatfields.

Hatfield’s
7458 Beverly Blvd
Los Angeles, CA 90036
(323) 935-2977

On the plane to San Francisco Rachel and I read about “Let’s Be Frank” Hot Dogs, the brain child of Sue Moore of Chez Panisse and Larry Bain of Acme Chophouse. The Let’s Be Frank Omega Dogs are made from grass-fed beef and are served on a warm bun from Lafayette’s Cakebox Bakery. These dogs have no hormones, antibiotics, or chemicals. We were intrigued and added it to our list of must-have meals during our stay.

Sue and Larry started with hot dog stands outside the ATT ballpark in San Francisco and it’s grown from there. We were lucky to find a cart as we strolled along Crissy Field and knew it was meant to be. These dogs are long and skinny (my personal preference), so you get the perfect bite each time. I went with it all: ketchup, mustard, relish, and sauerkraut. Wow! These dogs rock.

Once again, you can’t beat simple food with great ingredients. If you’re ever in the Bay Area and have a jones for a (not so) guilty pleasure, find one of these dogs. They’re off the hook (or is that leash?)

Let’s Be Frank, San Francisco

Jason brought some 2003 Livio Felluga Terre Alte Dry White Wine to pair with the Kumamoto Oysters we were serving—perfect! I rarely get excited about white wines, I haven’t really developed a taste for a lot of their common characteristics yet. The ones I’ve tried tend to be too acidic and thin for me, but this one had a real nice balance.

This Italian wine is a blend of Tocai Friulano, Pinot Bianco and Sauvignon. I noticed a little citrus in this one and loved how full bodied it was—especially for a dry white. I’ve seen it in the $40 range so I’d save this one for a special seafood meal.

Livio Felluga, Italy