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.
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
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
There are simple things that, when done right, are the best; the Hamburger, Fresh Baked Bread, French Fries, and the Fish Taco. We all have memories of the best “___” we’ve ever had. They are elusive, magical moments. The best fish taco I’ve ever had was at a taco stand in Ensenada, Mexico. I don’t even know it’s name, all I have is this picture. I’ve never met it’s equal.
Doing simple things well is often the hardest; it requires good ingredients, skill and above all confidence. Too often I find where just a little butter is needed, the temptation to add minced garlic, infused olive oil, a plethora of herbs, some exotic salt, balsamic, then some pepper, and then… and all I end up tasting is confusion and doubt. “If this doesn’t do it, maybe adding this will?” This applies to all art. It’s often what you don’t see, hear, or taste that’s just as important.
Nobody got the “Baja” style fish taco right—until I tried the Taco de Pescado “Baja” at Mijita Cocina Mexicana in the Ferry building during a recent trip to San Francisco. Battered and deep-fried mahi-mahi in soft corn tortillas with cabbage and avocado-cilantro cream. That’s it. Well, that and love. There was love there, and it was mutual. If you’re ever in San Francisco, go get one. Who knew $4.75 could make you feel so good?
Mijita Cocina Mexicana, One Ferry Building #44, San Francisco, CA 415-399-0814
Jason brought some 2004 Siduri Pinot Noir to our recent family getaway in Olema, CA so he gets credit for this discovery. Nice! We really liked this one. Fruity and delicate, this is an easy Pinot to fall in love with. Lots of berry flavors, but not too jammy. Nice fruity finish. If accolades are your thing, there are quite a few for this one on the Siduri website.
About $30 a bottle. 5 stars. Joe Bob says, “check it out.”