Geoffrey’s Malibu – Malibu, California

Geoffrey’s Malibu, one of the most spectacular restaurants in California

The walls at Geoffrey’s Malibu are festooned with copies of whimsical framed “doodles” created by Hollywood celebrities and movie stars who have dined at the posh seaside restaurant. Most are tongue-in-cheek self-portraits which probably speak volumes about the glitterati themselves–and not just whether they lack or are blessed with an artistic talent beyond their particular medium. Thematically, all the portraits include a heart.  That’s because Harvey Baskin, the restaurant’s previous owner asked the artists to donate originals for publication and sale in support of a charity for children with heart disease. 

Jane Russell’s heart forms her shapely derriere at the terminus of legs which would otherwise go on forever.  George Burns’ bespectacled heart puffs on one of his beloved cigars.  Tony Bennett may have left his heart in San Francisco, but at Geoffrey’s Malibu it reputedly spans the Brooklyn Bridge.  Geoffrey’s neighbor Johnny Carson, obviously knowing his limitations, drew a simple heart and signed his name beneath it.  Woody Allen was clearly in his trademark dispirited disposition when he drew a broken heart

The view from the patio at Geoffrey’s Malibu

The fact that guests can dine at Geoffrey’s Malibu and not even notice the celebrity caricatures is a testament to the spectacular beauty surrounding the cliff-side restaurant which overlooks the churning Pacific.  In essence, Geoffrey’s is a curvilinear patio carved out of a Malibu hillside.  There’s an actual restaurant beyond the patio, but most diners want to imbibe the breathtaking scenery while enveloped in idyllic marine weather.  Virtually every table on the premises has unobstructed views of the ocean (unless it’s obfuscated by fog).  

There’s much credence to the argument that the drive to Malibu is even more jaw-dropping than the destination, especially if your route takes you through the Santa Monica Mountains on Kanan Dume Road. Even while the precipitous, winding road demands caution, you’ll ogle rocky promontories, verdant vineyards on steep angular hillsides and palatial estates rivaling French palaces.  You’ll drive through a series of double tunnels cut into the very rock itself.  You’ll marvel at every turn.

Caricatures of some of the many celebrities who have dined at Geoffrey’s Malibu

While the trek to Geoffrey’s Malibu may call to mind Ralph Waldo Emerson’s quote “life is a journey, not a destination,” the destination itself is absolutely magnificent.  Geoffrey’s is located mere feet from the Pacific Coast Highway which traverses the city affectionately nicknamed “the Bu” by locals.  It may as well be miles away from the rest of civilization.  Geoffrey’s has the preternatural ability to transport you away from your cares and toward a better self.  It’s al fresco dining at its very finest, a venue to be shared with loved ones. While our oft-recalcitrant dachshund child Tim dined with us, our good friend Sandy couldn’t make it.   

To ensure you’re not winded by a potentially long walk, you’ll definitely want to avail yourself of the valet parking services.  Geoffrey’s parking lot belies its daily guest list; it’s not nearly big enough to accommodate the fleet of BMWs, Mercedes Benzes, Silver Phantoms and the like driven by guests.  If you don’t want to witness the Jenga-like skill of the valets being played out on your vehicle, you can park instead on the shoulder of the Pacific Coast Highway.  Some diners even park where signs indicate “No Parking.”

Rosemary bread and butter

Seating is in personal space proximity and the crashing waves a hundred feet away don’t muffle conversations very well. It’s easy to distinguish locals from tourists. Tourists gawk at their surroundings with an awestruck reverence while locals schmooze with the wait staff, an amazingly attentive phalanx of servers at your beck and call. Geoffrey’s is known to be a magnet for the well-heeled: celebrities, politicians, executives and the like, some of whom brandish a copy of the day’s Wall Street Journal and deliberate the financial section.

Shortly after you’re seated and menus are gently placed in your anxious hands, a server uses silver tongs to extricate a single bread roll from its warm repository.  Just out of the oven, it’s a rosemary foccacia from which wisps of steam escape when you cut into it.  The steam is redolent of rosemary, just enough to be discernible.  The foccacia is golden brown on the outside with just enough crust to hold in soft, tender and delicious innards.    It’s served with butter that’s easy to spread.

Sauteed Maine Mussels: Nueske’s Bacon, Whole Grain Mustard and Ale Butter Sauce, Grilled Bread

While no menu could possibly match the venue with its million dollar per square foot views, Geoffrey’s menu will elicit a few oohs and aahs–and not just because of the price point.  It’s an extravagant fine-dining menu even during lunchtime.  Segmented like most menus–Appetizers, Soups and Salads, Salad Entrees and Lunch Entrees–it’s rather seafood centric, fitting considering the milieu.   Just as many elements combine to create a classic restaurant, multifarious ingredients hallmarked by freshness, are needed to form an interesting and inviting menu.  Geoffrey’s has done this.

Save for an artisan cheese plate and baked brie in puff pastry, every item on the eight item appetizer menu showcases fresh seafood.  Sauteed Maine mussels are an outstanding option.  The broth is amazing, an ambrosia of Nueske’s bacon, tomatoes, whole grain mustard and ale butter.  If you’ve never had Nueske’s bacon, you’re in for a treat.  Nueske’s bacon is applewood smoked perfection which might just spoil all other bacon for you.  The salty smokiness permeates the broth and impregnates the briny mussels.  Two slices of grilled bread are available for dredging the broth, but a spoon works just as well.

Maine Lobster Cobb Salad

Nueske’s bacon finds its way into another entree, this one from the Salad Entrees section of the menu.  The Maine Lobster Cobb Salad demonstrates the versatility of lobster which is equally delicious steamed and served with melted butter or served cold as in this Geoffrey’s masterpiece.  A full pound (pre-cooked weight) lobster replete with knuckle and claw meat sits atop an otherwise standard Cobb salad with tomatoes, avocado, hard-boiled eggs, blue cheese crumbles and a lettuce mix drizzled with a honey Dijon vinaigrette.  It’s a beautifully composed salad with elegant twists sure to please the most discerning diners. 

Predictably, my entree featured two of my very favorite items-Maine lobster risotto and day boat scallops.  The term “day boat” indicates boats harvesting the scallops return to shore to at the end of each day, rather than spending days at sea.   It translates to much fresher, more delicious scallops.  Three large sizes scallops are perfectly seasoned and prepared, seared on the outside and medium-rare on the inside.  Characteristically sweet and thoroughly delicious, they exemplify freshness.

Sauteed Day Boat Sea Scallops: Maine Lobster Risotto, Pomegranate Reduction

The lobster risotto is perfectly prepared. A basic risotto requires a round, short grain, high starch rice.  From there, it’s a blank canvas for a wide variety of flavors, among them Maine lobster.  To be honest, there wasn’t much lobster in the risotto, nor was there enough risotto for that matter, but then there never is for me.  Geoffrey’s risotto is superb, but it was encircled in a pomegranate reduction that was perhaps too much of a flavor foil.  The pomegranate reduction’s tangy-sweet profile didn’t complement the risotto very well; a savory or cheesy reduction would have worked better. 

The dessert menu lists seven items including the same artisan cheese plate found on the appetizer menu.  In a rare feat of willpower, I eschewed the warm brioche bread pudding with a bourbon sauce and opted instead for chocolate hazelnut crunch bars with creme Anglaise and strawberry coulis.  It’s a very rich dessert showcasing a creamy wafer-like crust topped with a layer of even richer hazelnut (basically Nutella).  The strawberry coulis provides a tangy-sweet contrast to the nutty, crunchy and cloying crunch bars.

Chocolate Hazelnut Crunch Bars With Crème Anglaise and Strawberry Coulis

Dining at Geoffrey’s Malibu is feasting with your eyes in every sense of the term.  It’s one of the most amazing restaurants in California, a true pot of gold at the end of a truly spectacular rainbow.

Geoffrey’s Malibu
27400 Pacific Coast Highway
Malibu, California
(310) 457-1519
Web Site
LATEST VISIT: 20 June 2014
COST: $$$$
BEST BET: Maine Lobster Cobb Salad, Sauteed Day Boat Sea Scallops, Chocolate Hazelnut Crunch Bars, Sauteed Maine Mussels

Geoffrey's Malibu on Urbanspoon

La Super Rica Taqueria – Santa Barbara, California

Two minutes before opening, lines have already formed for the world-famous La Super Rica Taqueria in Santa Barbara

Truly legendary restaurants, those which can legitimately be called institutions–and there are very few of them–don’t just inspire return visits; they inspire pilgrimages. Institutions have generally stood the test of time by remaining consistent over time, thriving even against the onslaught of more polished and pristine interlopers.  Institutions are beloved beyond the communities they serve, their fame and acclaim growing with each satisfied visitor, many of whom make pilgrimages from hundreds of miles away. One restaurant which has earned the distinction of being called an institution is La Super Rica Taqueria in Santa Barbara, California.

Hungry patrons line up half an hour before the restaurant opens because they know that very shortly the waiting time to place an order will be an hour or longer. While they wait, they swap stories about their favorite dining experiences at La Super Rica Taqueria, usually recounting in epiphany-like loving reverence, their first visit or favorite entree.  They talk about how far they’ve come either to revisit previously experienced deliciousness or to find out for themselves if the experience matches the hype.

The super clean dining room at La Super Rica Taqueria in Santa Barbara

You can’t be in line to place your order without someone mentioning that La Super Rica Taqueria was the favorite Mexican restaurant of chef, author and television personality Julia Child, herself a living institution.  It’s one of the restaurant’s biggest draws as well as one of those inane bits of trivia only someone who’s lived under a rock doesn’t know.  It’s the reason most newcomers visit.  We all want to compare our palates with the very pedantic, very sophisticated palate of the legendary French chef–either to validate that we have comparable tastes or to decry her as a fanatic Francophile who didn’t really know Mexican food.

What is more surprising to me is not that Julia Child loved La Super Rica Taqueria, but that someone of her stature–both literally at 6’2″ and figuratively–would stand in line with dozens of other patrons.  Then again, the grand damme was a true gastronome with an adventurous spirit and willingness to experience foods where they are most respectfully and authentically prepared.  I also suspect that Julia may have received special treatment befitting her celebrity and age (89) when she moved to a retirement community in Santa Barbara in 2001. In any case, she enjoyed La Super Rica Taqueria until just months before her death at 92.

The Super Rica kitchen is a very busy place

A relatively nondescript white with teal trim shack, no more than a proverbial hole-in-the-wall belies the worldwide fame of the taqueria it houses.  There is no signage letting you know you’ve arrived.  In fact, where it not for the perpetually long queues of hungry patrons waiting to place their orders, you might pass it by.  There’s also little parking to be found, save an occasional  open space on the mostly residential street.  La Super Rica Taqueria is most assuredly on the map because Julia Child proclaimed its greatness during a 1985 appearance on Good Morning America.  It begs the analogy “if a tree falls in the forest and no one is around to hear it, does it make a sound?”

The answer is most resoundingly “yes” because of intrepid foodies who boldly go where normal diners don’t to find the best and most authentic cuisine available.  Foodies like my friend Sandy Driscoll who drives from Los Angeles to Santa Barbara (no easy feat in heavy traffic) every year to visit La Super Rica Taqueria have our own networks of fellow gastronomes with whom we share outstanding new finds.  It’s not likely the taqueria would have achieved its fame without the endorsement of a legendary culinary figure, but rest assured, if a restaurant is worth visiting, the world will eventually find out about it.

Aguas Frescas de Sandia (Watermelon Fresh Waters)

You might assume that because the French food Julia Child loved and wrote about so much is so rich, heavily sauced and seasoned, the food at La Super Rica would also explode with rich flavors ameliorated by heavy sauces.  To the contrary, the food is much more subtly flavored though it can be spiced up a bit with the addition of pico de gallo or one of the complimentary salsas.  By the standards of New Mexico’s piquant Mexican cuisine, La Super Rica’s food is comparatively bland.

There are few Mexican restaurants in New Mexico which prepare and serve tortillas nearly as wonderfully fresh and delightfully delicious as La Super Rica.  Through the windows which you pass by while in line, you’ll have the opportunity to observe the well-practiced hands of a tortillera as she deftly makes easy tortilla by hand, lovingly shaping the masa into a ball, shaping it on a tortilla press then grilling them on an archaic stove.  Each tortilla is as tender as your mother’s heart and has a pronounced corn taste.  Pay special attention as the tortillas are engorged with grilled and lightly seasoned meats.  It’s love before first bite.

Guacamole, Pico de Gallo, Tomatillo Salsa and Red Chile Salsa

21 July 2012: These tacos are the antithesis of the Taco Bell travesty on a hard-shell.  There’s no crunch to the tortillas nor will you find oodles of cheese, fields of lettuce and a surfeit of sour cream on these tacos.  They’re straight-forward, simple, uncomplicated…pretty basic stuff, but basic can taste pretty darned good.  Cash poor (the taqueria doesn’t accept credit cards) during our inaugural visit, we managed three tacos each: chorizo, grilled steak and pork carnitas.  The temptation to hold up a bank and return for more was pretty strong. 

While the tacos were memorable, my every instinct as a gastronome told me we (actually my Kim ordered while I waited in the car with our four-legged children) ordered far too safely.  The consequences of unadventurous ordering were a disappointing “so what” feeling that tacos may not necessarily be what this legendary taqueria does best.  During our second visit two years later, nary a taco was on our order.

Top: Frijol Super Rica: Cooked pinto beans with chorizo, bacon and chile. Bottom: Super Rica Especial (Roasted pasilla chile stuffed with cheese and marinated pork. Three tortillas.

19 June 2014: Faithful readers recommended the Super Rica Especial, a roasted pasilla chile stuffed with cheese and marinated pork bound together with three tortillas in a Big Mac fashion.  This is more like it–more of what has made La Super Rica Taqueria an institution.  In terms of piquancy, the pasilla ranks just above the Big Jim, Anaheim and New Mexico chiles with a Scoville index of 1500-2500 units, so it’s not especially hot.  Its roasted olfactory-arousing flavor is very reminiscent of New Mexico in autumn, while the pasilla’s flavor is more subtle.  The marinated pork is porcine perfection.  It’s moist, tender, superbly seasoned and marinated in a heavenly sauce that brings out the salty, fatty flavors of an otherwise mild meat.  Gooey globs of queso and tortillas redolent with the aroma of corn complete the explosion of flavors.

19 June 2014: The sense of smell, more than any of our other senses, influences our ability to recall past events and experience. It’s very well established that aroma is one of the most potent mediums for conjuring up a memory and for tugging at the heart strings. The aromas emanating from the  Frijol Super Rica transported me back to my mom’s kitchen in Peñasco where the most magnificent beans in the universe are cooked.  At Super Rica, the beans are cooked with chorizo, bacon and chile and are so good you might just imbibe the bean juice.

Chorizo Especial (melted cheese and chorizo between three tortillas)

19 June 2014:  The menu offers three “con queso” type entrees, all of them showcasing the grandeur and splendor that is the corn tortillas.  The Chorizo Especial features melted cheese and chorizo between three of those corn-flavored orbs.  For New Mexicans, the chorizo isn’t in ground form as we’re used to, instead resembling chopped wieners.  No matter.  They’re smoky, fatty and delicious, a perfect foil for the melted white cheese.  The Chorizo Especial pairs especially well with the guacamole and the pico de gallo.

La Super Rica Taqueria is a humble, but truly wonderful institution worth a pilgrimage or ten from anywhere in America.

La Super Rica Taqueria
622 N Milpas St
Santa Barbara, California
(805) 963-4940
LATEST VISIT: 19 June 2014
1st VISIT: 21 July 2012
BEST BET: Pork Carnitas Taco, Chorizo Taco, Grilled Steak Taco, Frijol Super Rica, Super Rica Especial

La Super-Rica Taqueria on Urbanspoon

Norton’s Pastrami & Deli – Santa Barbara, California

Norton’s Pastrami & Deli

“I flew too close to the sun on wings of pastrami.”
~George Costanza

January 14th has been designated “National Hot Pastrami Sandwich day.” The fact that a day has been designated to honor the greatness of the “most sensual of all the salted and cured meats” is wholly unnecessary for many of us.  True pastrami paramours in the mold of Dagwood Bumstead, Shaggy Rogers, Joey Tribbiani and my friend Bill Resnik, don’t need a special reason or designated day to partake of pulchritudinous pastrami.  To us, every day is pastrami sandwich day! 

Now, if your experiences with pastrami have been limited to the packaged Boar’s Head offering or worse, an occasional Subway pastrami sandwich, you’re probably wondering what the big deal is about pastrami.   Offer Boar’s Head or Subway’s version of pastrami to a foodie from the East Coast or the West Coast, however, and you may as well be offering them snake tartare.  If you’ve ever had pastrami from either Coast, you’ll understand why.

Corned Beef on Rye

Pastrami is deli food.  It’s not meant to be extricated from a hermetically sealed package or consumed at a chain sandwich shop.   Nor is it intended to be lean and trim. Pastrami is a rich indulgence of fatty, spicy, smoky deliciousness.  Its addictive properties impact all your brain’s pleasure centers much the way the capsaicin in chile does.

East Coast transplants will argue vociferously that pastrami is not a bi-hemispheric proposition, while residents of the West Coast talk up their own pastrami traditions.  Until the 2006 launch of California Pastrami & More, Duke City diners were pretty much shortchanged when it came to outstanding pastrami.  California Pastrami acquires its pastrami from The Hat, a Los Angeles area pastrami sandwich shop chain, even East Coast transplants agree is absolutely delicious.

Pastrami on Rye

Pittsburgh-born political commentator and Saturday Night alum Dennis Miller spent enough time in New York City to understand the pastrami mystique, yet it was the pastrami from a Santa Barbara deli he recommended to Guy Fieri, the high élan host of Diners, Drive-Ins and Dives.  Miller, a Santa Clara resident, describes Norton’s Pastrami and Deli as “very Long Island.”   Norton’s sells about 320 pounds of pastrami per week, serving it up six different ways: pastrami dipped sandwich; pastrami, lettuce and tomato (PLT) with chipotle mayo; pastrami Reuben; the NYC (with coleslaw, Swiss cheese and Russian dressing on rye); pastrami cheese (Jack, Cheddar, tomato on grilled sourdough); and of course, The Classic (pastrami on rye). 

As with Dennis Miller, this pastrami partisan doesn’t need all that “augmentation.”  Pastrami on rye with deli mustard is my ticket.  Interestingly Norton’s doesn’t steam its pastrami as California Pastrami does.  Instead, the pastrami is grilled on the flat top to give it a slightly crisp texture.  Norton’s isn’t chintzy with its portions, engorging each sandwich with a full eight to ten ounces of wonderfully marbled pastrami.  The pastrami is sliced thin and piled high, a perfect combination.  Texturally, the pastrami has an occasional ribbon of fattiness, but for true devotees, that’s just more flavor.  Norton’s pastrami is a bit on the salty side, but its crispiness (courtesy of the flat top grilling) makes up for it.  The light rye is perfectly grilled and has an assertive, but not overly so, personality.

Norton’s Deli is no one-trick pony, offering an extensive sandwich menu that includes corned beef, melts, grilled chicken, Philly steak, Hebrew National hot dogs and even salads (since the salads aren’t constructed with pastrami, I’ll never order one). It’s an ambitious menu considering the deli’s tiny digs with no more than five tables in the dining area and about that many bar seats. The “open kitchen” lets you take in all the action–and all the aromas. You may be drooling by the time your sandwich is ready. 

As with the light beer commercials from the 1960s, I’m the “great taste” guy and my Kim is the “less filling” gal in the way we order at restaurants.  We then tend to split our orders so we can have a bit of both.  Her sandwich of choice at Norton’s is the corned beef on rye.  There’s no doubt it’s a great sandwich, but there’s no way I’d share a pastrami sandwich.  A couple of bites of the corned beef confirmed it’s lean, moist and delicious, but no one I know is lobbying for a “Corned Beef Sandwich” day.

Norton’s Pastrami & Deli
18 West Figueroa Street
Santa Barbara, California
(805) 965-3210
Web Site
LATEST VISIT: 18 June 2014
COST: $ – $$
BEST BET: Pastrami on Rye, Corned Beef on Rye

Norton's Pastrami and Deli on Urbanspoon

Opal Restaurant and Bar – Santa Barbara, California

Opal Restaurant & Bar in Santa Barbara, California

We’re all familiar with premise of Iron Chef America in which accomplished chefs are pitted against the veritable pantheon of culinary giants who have earned the title of Iron Chef.  Can you imagine if one of the vaunted Iron Chefs, or even one of the challengers for that matter, failed to present the judges a variety of ways in which the “secret ingredient” is used?   How, for example, would the oft-haughty judges react if during “battle rice” Iron Chef Morimoto presented seven different sushi rolls?

Though not led by Iron Chefs, there are a number of fusion restaurants across the fruited plain where you’d swear all the dishes served have a “one-note” flavor profile (usually cloying), the only significant difference being the plating.  Conceptually the dishes sound fabulous, but their execution leaves a lot to be desired.  Such fusion restaurants perform a tremendous disservice not only to their guests, but to the cuisines they are purporting to showcase in creative manners.

Multi-Grain Bread and Butter

Perhaps that’s why Santa Barbara, California resident and former Iron Chef Cat Cora loves Opal Restaurant and Bar so much.  Opal actually lives up to the promise of culinary diversity and creativity with one of the most interesting and evocative menus you’ll find anywhere. Opal’s Web site describes it as “eclectic California cuisine with creative influences from around the world” and boasts that “our chefs use the freshest of ingredients to create dishes inspired by the colorful multi-cultural heritage of America, often with an Asian flair.” 

That multi-cultural heritage is perhaps best on display should you dine al fresco where passers-by include a veritable melting pot of America’s huddled masses truly breathing free.  To opine that the cuisine of many of their homelands is featured somewhere on Opal’s menu wouldn’t be much of a stretch.  On, Cat Cora highlighted the menu’s diversity: “its modern Thai menu, with Italian and even Mexican interpretations of classic Thai dishes like Tiger Prawn Pizza with Pesto, Baby Spinach and Roasted Red Peppers, and Lemongrass-Crusted Fresh Salmon Fillet with a Thai Curry Sauce Over Orange Zest Basmati Rice.”


If the aforementioned dishes don’t fully demonstrate a rare culinary diversity, the full menu will.  Opal’s culinary offerings demonstrate influences from Italy (including four pizzas), Japan, Thailand, China, Mexico and the United States along with seafood, sandwiches, salads, soups and some of the most exquisite desserts anywhere.  Much like America itself, it’s probably best not to try categorizing that menu.  Just sit back and enjoy the carefully prepared mishmash of ingredients and flavor profiles.

As you contemplate what to order from a menu which will excite and enthrall you every visit, a basket of multi-grain bread and a ramekin of soft butter are brought to your table.  Not all multi-grain bread is created equally well.  Opal’s is probably the best we’ve had outside The Mermaid in beauteous Burford, England.  With its density and moistness, it’s the antithesis of most multi-grain bread we’ve had in America.  It’s also one of the more delicious breads we’ve had with sweet notes sneaking in periodically to balance the savory flavor profile.

Oven Roasted Chicken Breast Stuffed with Prosciutto and Smoked Mozzarella

One of the more surprising appetizers we’ve seen on any menu is Bouillabaisse, a Provençal fish soup usually served as a main entree.  Traditionally there should be at least five different fish in a proper Bouillabaisse, not counting shellfish.  Opal’s rendition does not include fish; instead it showcases tiger shrimp, scallops, fresh-shucked oysters in a tomato herb garlic broth with saffron, fresh cilantro, Anaheim chiles, fennel and garlic bread.   The shellfish are amazingly fresh exemplars of how shellfish should be prepared and taste.  The scallops, in particular, are as sweet, tender and delicious as any scallops we’ve had.  The broth is magnificent!  Anaheim chiles, fennel and saffron prove a formidable triumvirate of harmonizing ingredients.  This is among a handful of the best Bouillabaisse I’ve ever had and best of all, the portion size was enough for two of us.

Perhaps nothing demonstrates how ineffectual my influence is on my Kim’s ordering at restaurants as her insistence on ordering chicken dishes.  For me, it’s damn the American Heart Association for proclaiming chicken a more healthy option than beef.  I’m a “beef, it’s what’s for dinner” type of guy.  Every once in a while, one of the chicken dishes Kim orders is actually quite good and “I told you so” resonates throughout the restaurant.  Opal’s oven-roasted chicken breast stuffed with prosciutto and smoked mozzarella is such a dish.   Served on a baby spinach salad with tomatoes, toasted pine nuts, fresh Parmigiano Reggiano and a roasted garlic dressing, it’s poultry perfection.  Opal’s chefs have figured out how to prevent chicken from desiccating, a minor miracle.  They’ve also figured out the pairing of salt, smoky prosciutto and smoked mozzarella actually works well with a surprisingly moist chicken breast. For best results pair the poultry with the salad–a forkful should include a bit of everything.

Lemon Grass Crusted Fresh Salmon Filet

The most beloved local favorite at Opal is a lemongrass crusted fresh salmon filet with a Thai curry sauce served with julienne vegetables and an apple-orange zest Basmati rice.  If you love Thai food but want something more sophisticated than another catfish and curry dish, this is the dish for you.  The salmon is wonderfully fresh and is perfectly seared (none of the telltale white, gelatinous bits) with beautiful pink flesh that flakes easily, but not overly so.  It’s served with a coconut milk influenced curry that would be mild by any standards of Thai heat while retaining the quality of incomparable deliciousness.  The julienne vegetables–zucchini, carrots, onions–are perfectly al dente with the California freshness we love.  This is a dish which could become a habit.

The dessert menu, while not expansive, is replete with desserts featuring George Costanza’s dark master, the cocoa bean.  All deserts are made on the premises including the phenomenal dark chocolate pecan tort with fresh whipped cream and a vanilla bean creme Anglaise.  It’s an adult chocolate dessert with none of the cloying properties of milk chocolate.  Instead the chocolate is assertively strong, slightly bitter and wholly delicious.  Its foil might be the blood red orange sorbet, a textural and flavor delight with refreshing and tangy properties you will enjoy thoroughly.  This is sorbet the way it should be made.

Top: Blood Red Orange Sorbet Bottom: Dark Chocolate Tort

The Iron Chef judges would have a heckuva time deciding which of Opal’s dishes reigns supreme. It’s a certainty they won’t be bored by flavor profile monopolies.

Opal Restaurant & Bar
1325 State Street
Santa Barbara, California
(805) 966-9676
Web Site
LATEST VISIT: 17 June 2014
COST: $$$
BEST BET: Bouillabaisse of Tiger Shrimp, Scallops, Fresh Shucked Oysters; Lemon Grass Crusted Fresh Salmon Filet with a Thai Curry Sauce; Oven Roasted Chicken Breast Stuffed with Prosciutto and Smoked Mozzarella; Blood Red Orange Sorbet; Dark Chocolate Tort

Opal Restaurant and Bar on Urbanspoon

Trattoria Mollie – Montecito, California

Trattoria Mollie in Montecito, California

In its three best-selling editions–published in 2006, 2008 and 2012–National Geographic’s “Passport  to the Best” has enthralled, excited and educated connoisseurs of matters of taste across the globe.  With top ten lists in dozens of categories studded with savvy tips and inspiring imagery, this wayfarer’s bible invigorates investigative yearnings for exotic travel, if for nothing else to confirm or refute the opinion of the authors.  Still, when the  “Passport to the Best” recognized Trattoria Mollie in Montecito, California as “one of the “Ten Best Destination & Special Restaurants in the World,” the honor was probably lost on much of the popular culture demographic. 

Trattoria Mollie has instead garnered much more fame and acclaim courtesy of a rousing endorsement from media mogul Oprah Whitney than from any source.  Oprah reportedly dined at the swank Montecito restaurant every day during the summer of 2006, most often–if not exclusively–enjoying an entree showcasing three turkey meatballs studded with raisins.  It’s an entree she introduced to President Obama during his visit to Trattoria Mollie.  So impressed was Oprah that she also introduced Chef Mollie Ahlstrand to the world on both her popular show and “O” magazine.  As her annual “Oprah’s Favorite Things” episode consistently proved, an endorsement from Oprah carried significant weight.

The petite and beautiful Chef Mollie Ahlstrand

Trattoria Mollie is the eponymous restaurant of an Ethiopian-born chef trained at some of the finest restaurants in and around Rome, including  Arturo’s Aurelia Antica, a favorite restaurant of Pope (now saint) John Paul II.   Preparing heavenly pasta dishes for the pontiff and for a phalanx of celebrity admirers isn’t necessarily what has earned Chef Mollie such a sterling reputation.  Her grace and charm are on display every time she leaves the kitchen to mingle with diners.  Swathed from head to toe in immaculate white, she employs ambassadorial skills in making sure her guests are happy.  She may not visit for very long, but has such a high likeability quotient that you’re left with the impression that you met with beatific greatness. 

Chef Mollie’s guiding principles seem to center around “fresh food prepared by hand” as you’ll be reminded by the wait schtick of a very well trained and amiable server staff.  Mollie purchases many of her vegetables at local farmers’ markets and much of the seafood used at the restaurant is delivered fresh daily by professionals who fish the nearby coastal waters.  You can observe Mollie and her staff in action as you walk into the restaurant.  She’s a veritable whirling dervish of activity, simultaneously performing and guiding the preparation of incomparable Northern Italian cuisine.  It’s why she earned the Five Diamond Silver Medallion Award from the American Academy of Hospitality Sciences.

Bread with olive oil and Balsamic vinegar in a utilitarian decanter

 The key word there is “hospitality.” It’s not every “celebrity” chef who leaves the comfortable confines of the kitchen to treat all guests as celebrities themselves. Heck, most celebrity chefs rarely even venture into their kitchens any more.  Mollie’s staff embodies a “mia casa, tua casa” spirit in making you feel welcome and valued.  We bantered with our Italian server as to Velveeta’s place on an Italian cheese platter and shared Fathers’ Day sentiments with another.  What we appreciated most, however, was the wait staff’s loving treatment of Tim, our darling dachshund who dined with us. 

You won’t be seated for long before a basket of bread arrives with a very utilitarian decanter holding both olive oil and Balsamic vinegar in one vessel.  The housemade bread is a classic–pillowy soft on the inside with a slightly hard crust on the outside.  It’s an ethereally light bread that soaks up olive oil and (or) Balsamic vinegar.  The wait staff will gladly replenish it if (when is probably more appropriate) you finish it.

Prosciutto and Melon

Trattoria Mollie’s simple menu belies the extraordinary preparation of some of the most sumptuous and extraordinary Italian food you’ll ever have.  The dinner menu includes nine pizzas.  Yes, pizza on an Italian fine-dining menu.  Appetizers, soups and salads are simple too, a far cry from the melange of ingredient combinations other restaurants deploy seemingly to impress, not necessarily to harmonize well together.  Daily specials warrant an attentive ear so you don’t miss out on something luscious. 

We compromised on a simple appetizer of prosciutto and melon, thinly sliced cured ham from Parma, Italy served with fresh cantaloupe.   The key to maximizing your enjoyment of this refreshing delight is to include a bit of each flavor component in each bite.  Considering the prosciutto is whisper thin, but resilient, it’s a bit of a chore, but well worth the effort.  Every ingredient is excellent on its own; together they sing.  The melon, as fruits and vegetables in California tend to be, is fresh, sweet and juicy.

Ossobuco alla Milanese

One of the consequences of the timing of our trip to California was that we missed out on the weekend special at Joe’s Pasta House in Rio Rancho.  We missed out on Joe’s life-altering pork ossobuco, an entree so wondrously prepared, it’s been known to cause rocket’s red glare, bombs bursting in air foodgasms.  As such, ordering Trattoria Mollie’s Ossobuco Milanese was a no-brainer.  Mollie’s rendition showcases a meaty veal shank prepared in a stew with prosciutto, onions, carrots, celery and rice cooked in a white wine sauce.  It’s an amazing dish as rich and sumptuous as any ossobuco we’ve had, bringing to mind favorable comparisons with Joe’s version. 

Mollie’s special of the evening, Lasagna Bolognese, showcased a sauce which has long been the bane of my dining experiences at Italian restaurants.  In America, Bolognese sauce has become the generic name for a meat and tomato sauce.  It’s been dumbed-down from the way it’s prepared in Italy.  Every prior experience at Italian restaurants in America has left me disappointed and irked at how inauthentic and inferior Bolognese sauces are prepared.  Fortunately Chef Mollie didn’t abandon her Italian training to suit American tastes.

Lasagna Bolognese

The Bolognese sauce on the lasagna was absolutely fabulous–so much so that I probably took an unfairly profligate number of spoonfuls from Kim’s plate.  We could never have imagined Lasagna Bolognese to be a superior entree to an Ossobuco entree, but it was!  What made the Bolognese transformative were several elements.  First, the sauce didn’t overwhelm us with tomatoes which, as intended, are a complementary ingredient to the meat, a lean ground beef coupled with high-quality pancetta.  Secondly, the sauce may have been prepared with a bit of milk, the telltale signs being the more orange than red color of the sauce and the tenderness of the meat.   Thirdly, the sauce was lightly seasoned.  None of the aromatic spices–not even bay leave–were in evidence.  Lastly, freshly grated authentic Parmigiano-Reggiano was used in perfect proportion to other ingredients.  This is a dish about which we’ll dream for a long time.

After all the dishes have been picked up,  a variety of delightful Italian cookies and biscotti are delivered to your table.  They offer a textural and flavor-profile variety which makes them a perfect post-prandial treat, not that you should miss out on Trattoria Mollie’s desserts.  Though the Dolci Fatti in Casa (housemade desserts) menu is tempting, for taste and textural contrast, you can’t beat the Formaggio Assortito, assorted Italian cheeses and fresh fruits.  The cheeses are a wonderfully sensual delight with textures ranging from hard and crumbly to soft and light and flavors ranging from sharp and nutty to sweet and milky.  The fruits–red and green grapes, strawberries and apples–provide a delicious contrast.

Formaggio Assortito: Assorted imported Italian cheeses and fresh fruit

Trattoria Mollie is an experiential delight that will remind you what hospitality is all about while introducing you to some of the most magnificently prepared Italian food you’ll ever have.

1250 Coast Village Road
Montecito, California
(805) 565-9381
Web Site
LATEST VISIT: 15 June 2014
COST: $$$$
BEST BET: Lasagna Bolognese, Osso Bucco, Prosciutto and Melon,

Trattoria Mollie on Urbanspoon

Cafe Chloe – San Diego, California


Cafe Chloe in San Diego’s East Village District

From your seat on the sidewalk patio of Café Chloe, you can see Petco Park, the open-air home of the San Diego Padres. You’ll have a front row view of a veritable cavalcade of motorized and foot-powered conveyances—from swanky Maseratis to sleek inline skates. Passers-by on foot include some of the city’s most downtrodden as well as its captains of industry. As you take in your surroundings in the cozy, urban neighborhood café and wine bar in San Diego’s chic East Village, you might occasionally be transported, perhaps more than fleetingly, to a quaint Parisian cafe of your past or your dreams.

More than any other French bistro we’ve visited, Café Chloe takes us back to leisurely spring days in small, homey bistros by the Seine where we sipped coffee as intense and spicy as the city in which it’s served. That’s the magic of Café Chloe, a culinary gem which may have the look and feel of Paris, but whose heart and soul belong to San Diego. In fact, Café Chloe has been recognized by Eater San Diego as one of the “38 essential San Diego restaurants,” a compilation of myriad restaurants across a gamut of cuisines. These are the restaurants Eater San Diego recommends most.


Lavender Lemonade

Launched in 2005, Café Chloe is the little slice of Parisian culture San Diego has embraced, consistently naming it on surveys as one of the city’s favorite French restaurants. Some guests prefer al fresco dining and the sidewalk café feel of old Paris. The sidewalks of the corner location are lined with iron tables and chairs which are more functional than comfortable. The interior is bright, airy, intimate and convivial with bistro tables in personal space proximity. You can also dine at the white marble bar and you’ll certain want to browse the retail shelves for Café Chloe’s private label gourmet gifts and locally crafted jewelry.

While virtually every bistro, restaurant and café in Paris welcomes dogs of all sizes, in San Diego just under 200 restaurants welcome dogs at their outdoor tables. Café Chloe earned an average rating of five bones from respondents to The staff welcomes dogs with open arms, lavishing them with attention and a bowl of cool water. Best of all, there’s plenty of shade under which your dog can relax in cool comfort. During out week-long stay in San Diego, our four-legged children Tim and Callie dined with us at four pet friendly restaurants. They were on vacation, too.


Butternut Squash Soup with Sage

Open for breakfast, lunch and dinner every day with a menu which changes frequently and features only the freshest local ingredients, sustainable seafood, all-natural meats and jidori poultry, Café Chloe is a café with a conscience. The menu touts “we believe in the value of supporting sustainability, regardless of cost, and hope you will invest in this belief with us.” To the cynic in us, that statement translated to “this is going to cost a fortune,” but that wasn’t the case at all. Every item on the menu is pleasantly priced.

Café Chloe inspires lingering. No one seems to be in a hurry and if you’re not either, you’ll appreciate the restaurant’s pace. It’s somewhere between relaxed and leisurely. You’ll also appreciate that the wait staff doesn’t rush you as you peruse the menu, an array of rightly portioned sensible dishes described very well. Cafe Chloe serves their popular brunch menu every day of the week now and you’ll be hard-pressed to decide what to order. Every item will inspire involuntary salivation.


Mushroom & Bleu d’Auvergne tart

As you peruse the menu, you’ll want to refresh yourself with Cafe Chloe’s lavender lemonade, the very best we’ve ever had. I pray the village people at Los Ranchos de Albuquerque who operate the village’s Lavender Festival forgive me for that blasphemous and disloyal statement, but if they don’t I’ll drown my sorrows in more of that lemonade. The lemonade is fresh-squeezed and will purse your lips with its tartness, but it’s the fresh herbaceousness of the lavender you’ll long remember. This beverage tastes like summer.

Finding butternut squash soup on the menu in the heart of summer is always a surprising treat. Butternut squash soup has been my solace and source of warmth and comfort on many a fall and winter day. As we found out, it’s just as soothing and delicious in summertime. Cafe Chloe’s rendition of this soup is relatively thin and isn’t adulterated with heavy creams but is redolent with flavor and has a very even texture. Served piping hot, the flavor profile is punctuated by the mildly astringent flavor of sage. Succulent squash is the prevalent soul-warming soup which I crave year-round and Café Chloe’s is among the best.


Steak Frites with anchovy butter ,Chloe greens & Dijon vinaigrette

We gleaned an entirely different flavor profile from another starter which was no less magnificent than the butternut squash soup. The mushroom and Blue d’Auvergne tart is absolutely delightful. A flaky, buttery crust sheathes perfectly sautéed mushrooms and the rich, spicy flavors of Blue d’Auvergne, a French cheese made from sheep’s milk. A drizzle of Balsamic reduction on the plate lends a tangy-sweet flavor. What makes this tart special is balance—how every item contributes its unique properties to the flavor profile, creating a whole that is more delicious than its components.

With steak frites, you never know what cut of steak you’re going to get. Café Chloe serves a flank steak, a very flavorful and surprisingly tender steak despite being quite lean. It’s served in slices and prepared to your exacting specifications, but any more than medium and you’ll compromise some of the meat’s juiciness. At medium rare, the steak is charred on the outside and perfectly pink on the inside with plenty of flavor—and that’s even before you add the anchovy butter (which Bon Appetit refers to as a umami-rich compound butter). The steak is served on top of the frites which allows meaty juices to run down the fluffy double-fried frites.


Macaroni, pancetta, & Bleu d’Auvergne gratin

In November, 2010, Haute put together its list of the best adult mac and cheese dishes in San Diego. The article concluded that Café Chloe’s version “will make you crave it for weeks to come,” calling it “an incredible take on the classic dish.” The three components of this gratin dish are macaroni, pancetta and Blue d’Auvergne. The Blue d’Auvergne cheese could easily overwhelm this dish with its pungency and strong aroma, but it’s used judiciously to create a rather thick sauce which goes well with the generous amount of pancetta (pork belly sized cubes) interspersed throughout the dish. Served in a casserole dish, this adult mac and cheese dish is perfectly baked, amazingly delicious and picture perfect with a golden top. I’m still craving!

Larry McGoldrick, the professor with the perspicacious palate, will have to make a trip to San Diego to try Café Chloe’s pistachio bread pudding, among the very best bread puddings I’ve ever had. A pool of caramel espresso sauce surrounds thick, hot, pistachio-infused bread pudding which is topped with a salted caramel topping and a scoop of vanilla ice cream. There is a lot going on with this bread pudding in flavors and textures that are both complementary and contrasting. It’s sweet, gooey, warm, cold, nutty, creamy, buttery, salty and absolutely memorable. It’s one of the things we’ll remember most about our visit to San Diego.


Pistachio bread pudding with espresso caramel and vanilla ice cream

The one aspect about our delightful meal at Café Chloe most unlike Paris is the service. Café Chloe was a “best service” pick of San Diego Magazine. It’s perfectly paced to maximize your enjoyment of one of the city’s very best French bistros.

Cafe Chloe
721 9th Avenue
San Diego, California
(619) 232-3242
Web Site
LATEST VISIT: 5 July 2013
BEST BET: Pistachio Bread Pudding; Macaroni, pancetta, & Bleu d’Auvergne gratin; Steak Frites; Mushroom & Bleu d’Auvergne tart; Butternut Squash Soup with Sage

Cafe Chloe on Urbanspoon

Nine-Ten Restaurant and Bar – La Jolla, California


La Jolla’s Grande Colonial Hotel, home of the Nine-Ten Restaurant and Bar

My baby sister Anita paid me the ultimate compliment, not as a brother, but as a savvy restaurant essayist. When we ran into her at the Nine-Ten Restaurant and Bar in picturesque La Jolla, she told me “I knew you’d find this place,” acknowledgement that she recognizes my prowess in finding the very best restaurants everywhere I travel. Born nine years apart with four siblings in between, Anita and I are anomalies in our family in that we’re passionate gastronomes in a brood which suffers the same dull palate deficiency which afflicts many Americans who prefer chain restaurants.

Unbeknownst to us, Anita, her hunky husband Andy and their precocious, beautiful Emily were staying in La Jolla’s Grande Colonial Hotel, just a few miles from our rental home. Leave it to Anita to stay in the hotel housing the Nine-Ten Restaurant and Bar which was accorded the 2013 Gold Medallion Award as California’s best hotel restaurant in the fine dining category. Our other siblings would have been just as happy staying in a hotel adjacent to the Olive Garden.


The dog-friendly patio where our Tim and Callie celebrated their ninth birthday

2013 marks the Grande Colonial centennial anniversary as the oldest hotel in La Jolla. The opulent grand damme, within strolling distance of La Jolla Cove, remains as stylish as many an elegant European hotel with mahogany trim and wood moldings as well as stylish lead chandeliers and crystal doorknobs. The Nine-Ten Restaurant, named for its address on 910 Prospect Drive, opened in July, 2001. Since its launch, the restaurant has earned almost every conceivable accolade: an “extraordinary to perfection” rating from Zagat, the California Restaurant Association’s “Best hotel Restaurant” designation, Gayot’s “Top Ten Gastronomy Cuisine Restaurants in the United States” award and many more.

More importantly for us, the Nine-Ten Restaurant and Bar earned a five bones rating from, an online resource for locating dog-friendly restaurants, lodging, air travel and more. Food and Wine also praised Nine-Ten for its dog friendly nature, noting that “the dining staff is especially accommodating to dogs, setting out water bowls and treats, and occasionally hosting dog parties on the patio.” Our darling dachshunds Tim and Callie certainly enjoyed their visit, especially when so many dog lovers stopped by to ooh and ah at them.


An asparagus soup, light on cream, with pea pods

Nine-Ten’s executive chef Jason Knibb earned a broader national profile when he became San Diego’s first “cheftestant” on the Food Network’s Iron Chef America program where he was bested by Iron Chef Bobby Flay in battle caviar. In culinary circles, he’s much better known for the many accolades he’s earned and for his mastery of “California cuisine,” that fusion of disparate ingredients and cooking styles emphasizing the use of fresh, local ingredients. The chef changes the menu based on the growing season, procuring fresh produce from highly reputable local artisan farmers.

Special prix fixe menus are available daily and feature matching wines from the extensive, Wine Spectator-awarded wine cellar. For dinner, that means one hot or cold starter, one entrée, one dessert or one cheese. Intrepid diners desiring a true epicurean experience can put themselves at the “Mercy of the Chef”, a special prix fixe menu created at the whim and inspiration of the Chef and featuring matching wines. Frankly, you can put yourself at the mercy of the wait staff, too, because they know the menu well and make savvy recommendations.


Taste of Four Cheese served with bread & accompaniments

One such recommendation was the soup of the day, an asparagus soup infused with pea pods. The soup’s neon green color bespoke of its freshness, but didn’t prepare us for its deliciousness. Especially remarkable is the fact that the soup was not of the cream of asparagus variety (a lot of cream will make almost any type of soup taste good). In fact, there was very little cream used on the soup. It was mostly pureed asparagus seasoned lightly and allowed to shine. Pea pods proved a very complementary partner, introducing elements of sweetness to the soup.

A simple salad of locally grown mixed organic greens with a champagne vinaigrette was similarly remarkable for its simplicity. The best and most intrepid of chefs allow ingredients to speak for themselves with seasonings and dressings used sparingly and only to accentuate the native flavors of those ingredients. The lightly applied champagne vinaigrette meant we could enjoy the organic greens with the flavors bestowed by fertile soil, sunlight and irrigation. When it comes to salad, simple can mean spectacular.


Hanger Steak with roasted baby turnips, carrots, chanterelle mushrooms, parsnip purée, Cabernet reduction

Several years ago much to the consternation of PETA, television commercials introduced the slogan “Great cheese comes from happy cows. Happy cows come from California.” Whether the commercials bolstered the market for California’s artisan cheeses is debatable, but they did resonate with us. In most of our dining experiences at restaurants featuring California cuisine, we indulge in cheeses. The cheeses don’t always come from California, but they’re almost always delicious.

The “taste of four cheeses” with bread and accompaniments at Nine-Ten is an exemplary cheese plate, but it might not make California cows happy because no California cheeses are showcased. Instead, you’ll find Taleggio, an Italian cow’s milk cheese served with fig jam; Drunken Goat, a firm goat’s milk cheese from Spain served with fried almonds; Shaft’s Blue, a soft cow’s milk cheese from Wisconsin served with apple slices; and Manchego, a sheep’s milk cheese from Spain served with pickled walnuts. This cheese plate provides great variety in flavor and texture, smartly employing palate cleansing accompaniments on which you can nosh in between frolicking in the fromage.


Loch Duart Salmon: celery root puree, Swiss chard, roasted baby apples & salsify, apple cider gastrique

One of the dishes best exemplifying California cuisine is the hanger steak which is served with roasted baby turnips, carrots, Chanterelle mushrooms, parsnip puree and a Cabernet reduction. The hanger steak, a lean and thin cut of beef, is cut into strips and is absolutely perfect at a shade under medium. Most surprisingly is how very tender–cut with a fork tender–this cut is served. We’ve often found hanger steak tough and stringy when used on fajitas. The Cabernet reduction imbues the steak with a moist viscosity and smoothness while the vegetable accompaniment would make the most recalcitrant of children learn to love vegetables. Alas, there weren’t enough of us to suit our adult palates.

It’s with decreasing frequency that we order salmon in New Mexico. Despite often being prefaced by such terms as “wild caught salmon harvested by fishermen,” a residual “fishiness” belies any purported freshness. Nine-Ten’s Loch Duart Salmon is the best salmon we’ve had in many a year. As can be gleaned from the name, Loch Duart Salmon comes from Scotland and has been consistently judged superior in taste, quality, color and overall perception. While fruity flavors and fish don’t often go well together, the apple cider gastrique applied onto the salmon created a perfect marriage of savory-brininess tinged with just a hint of tangy sweetness. The accompanying vegetables–celery root puree, Swiss chard, roasted baby apples–were a tease. We wanted a plateful and received spoonfuls.


Meyer Lemon Tart topped with raspberries and edible flowers; side of basil ice cream with cookie crumbs

Desserts are not to be missed. They’re as creative and delicious as dessert can be. On its own, the Meyer Lemon Tart would have made a sensational post-prandial indulgence. You would have been deliriously happy to devour it and call it a fabulous way to end a meal. Topped with raspberries and edible flowers, it purses your lips ever so slightly with its tanginess. The edible flowers provide a delicate, almost minty flavor while the raspberries are ever so fresh. The most welcome addition to this dessert is a single scoop of basil ice cream. It’s as refreshing as it sounds, as good as any Thai dish employing fresh basil.

At the other flavor profile extreme is the half-baked chocolate cake drizzled with caramel sauce and topped with vanilla bean ice cream. Its name foretells of its texture. The cake has an almost molten quality to it and it’s served warm so the ice cream melts almost immediately. Only the edges of this cake are cake-like. The rest is gooey (but not like melted caramel), rich and absolutely decadent.


Half Baked Chocolate Cake: caramel sauce with vanilla bean ice cream

During our next family reunion, Anita and I would probably want it held at a restaurant like Nine-Ten, but may wind up at Red Lobster instead. Anything to maintain peace in the family.

Nine-Ten Restaurant and Bar
910 Prospect Street
La Jolla, California
(858) 964-5400
Web Site
LATEST VISIT: 4 July 2013
COST: $$$ – $$$$
BEST BET: Asparagus Soup, Taste of Four Cheeses, Hangar Steak, Loch Duart Salmon, Lemon Tart, Half Baked Chocolate Cake

Nine Ten on Urbanspoon

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