Mastro’s, a Valentine’s Day treat

Last month, Husband had a “boys’ night out” and splurged on a dinner with friends at Mastro’s, a fine-dining steakhouse in Beverly Hills. He came back raving about the filet mignon he had as well as the mac n’ cheese and the warm butter cake dessert. My husband doesn’t really care for dessert unless it’s chocolate and even then, he’s not a “must have dessert” kind of guy. So him going on and on about a non-chocolate dessert really had me wondering just how good it was…and giving him the pouty sad-kitty look for eating something yummy without me. I don’t begrudge him a night out with the guys but if he eats at a good restaurant I haven’t tried before, he HAS to take me there. It’s in our marriage vows. So for Valentine’s day, I got a fancy steak dinner!

When we arrived, we were seated in the upstairs dining room. A piano sat next to the stairway and a long bar stood against against a wall. Thick curtains covered the opposite wall of windows, making the room a dimly lit, posh space. Waiters in white jackets wandered around servicing their tables. Since our reservation was fairly early in the evening, the restaurant was mostly empty.

Our waitress quickly arrived to take drink orders and was very friendly and laid-back. She even joked around with us thru the night. It caught me a little off guard how casual they were with their customers given the type of establishment we were at. I actually liked this approach as it made the place less intimidating and “hoighty-toighty” and lightened the mood of the dark room…very different ambiance compared to BOA Las Vegas.

I ordered a cucumber melon mojito while Husband went for a Margarita. While I didn’t get any cucumber melon flavoring, the mojito was sweet, just the way I like it. It was also strong as I quickly started feeling the effects (well, I am a lightweight as well). Luckily, we had a basket of bread to soak up the alcohol. Rustic white rolls, crispy cheese crostinis and pretzel rolls which were very good – fluffy inside, nice baked crust and just the right amount of salt.

For our shared appetizer, Husband and I agreed on the vanilla-battered shrimp, mainly because everything else consisted of seafood he didn’t eat. There were quite a few things that sounded appealing, from raw oysters to an ahi tuna stack to crab claws. There was also an option to build a “seafood tower” by combining several choices off the menu. Ah well, vanilla battered shrimp sounded interesting. When the dish arrived, 3 very large shrimps sat on the plate; these were more like baby lobster-sized. The batter was light and nicely fried, not saturated with oil. The subtle sweetness of vanilla in the breading complimented the shrimp.

Both of us ordered the petite filet (8oz) as our main course, medium-well for him and medium/medium-rare for me. Marinated in a 15-ingredient rub and cooked w/ butter, this was perhaps the best steak I have eaten in my life. Mine was cooked perfectly – a nice seared outside with a warm pink middle. This was a tender, juicy, flavorful, melt-in-your-mouth fine piece of beef. A simple, elegant steak…the way it should be! Husband and I played the guessing game as to what went into the rub based on what we could taste. Garlic, onion, salt, pepper, paprika, cayenne pepper were confirmed by our waitress but beyond that… Someone with a more refined and trained palette can crack a guess.

To supplement our steaks, Husband ordered the mac n’ cheese, the creamed corn and the lobster mashed potatoes.

I was keen to try the mac n’ cheese since all the boys were going on and on about it. Mastro’s version is very classic – elbow macaroni with a 5-cheese sauce topped with a layer of more cheese. It’s baked and served in a skillet and comes out hot and bubbling. Fontina, Gorgonzola and Gruyere were just some of the cheeses that went into the mix. The Gorgonzola was what I tasted the most, though. While I like this strong cheese in moderate amounts, it was a little overpowering for the dish. It is a great mac n’ cheese but I can’t claim it’s my absolute favorite like some of Husband’s friends do.

The creamed corn was A-MAIZE-ING. Okay, bad bad… I have never had creamed corn before but this was a fantastic way to be introduced to it. I actually had cravings for it the next day and day after. Good thing we had leftovers, which were packed neatly and nicely and put in a bag for us. Husband, who doesn’t care for the stuff, liked Mastro’s creamed corn and even helped himself to the leftovers the next day. Apparently, if I want him to like something, I should have Mastro’s make it.

Husband was contemplating ordering the twin lobster tails for us since he really wanted lobster. However, when our waitress listed off lobster mashed potatoes as a “special” side, he ordered that instead. I was pleasantly surprised with how much lobster meat from both the tail and claws was included in this side dish. And it was cooked perfectly as well. No rubberiness! As for the potatoes, creamy smoothness. The cooks in the kitchen really know how to technically execute their dishes. When Husband suggested to the waiter that the lobster mashed potatoes be added to the menu as a regular item, she said that it basically was but they just didn’t list it to make it sound “special”. Hahaha…

At this point, I was pretty full but I really wanted to try this warm butter cake that the guys were all abuzz about so we ordered it. And the Chocolate Pudding Cake because Husband wanted to try it… The butter cake is really a dessert that is meant to be shared between 4 or more people; it’s large and it’s REALLY good. Served with a side of freshly made whipped cream, this was a warm, smooth, rich dessert. It was strangely light and fluffy yet dense at the same time. Turns out, they use cream cheese as a secret ingredient to give the butter cake its texture. We finished about two-thirds of it and I was sad to see the rest go to waste. Such a shame to not finish such a great dessert. I tried though, I really did… The Chocolate Pudding Cake was also a superb choice. Flavored with espresso, the bitterness cut back on the sweetness of the chocolate making it rich without hurting the palette. Visually though, it was not the most appealing looking dessert once the Husband started digging in.

On our way out, our waitress gave us a small box with two chocolate hearts in it, a Valentine’s gift for the customers from the restaurant.

Mastro’s is a great steakhouse with fabulous service and even better food. A dinner here, though, will put a nice fat dent in your wallet. But it’s well worth it, I think.

5 NOMs for Mastro’s, my new favorite steakhouse!

333 Pacific – A Restaurant Week Sneak Peek

Tuesday night, “Chef” Eddie and I were treated to a sneak peek of 333 Pacific’s Restaurant Week menu.

Entrance

333 Pacific is one of the newest members of the Cohn Restaurant Group.  If you aren’t familiar with the Cohn name, you should be.  The Prado, Corvette Diner and Gaslamp Strip Club are just some of the restaurants they own.  Their commitment to providing delicious fare and excellent service has made this family of restaurants quite successful and 333 Pacific is no exception.

Vodka List

When I arrived, I noticed that the venue was already filled with quite a few customers.  Upon entering, I could see why.  The large bar area, decorated with dark wood and light blue counters, is an inviting and hip place to enjoy happy hour.  The restaurant boasts a rather long list of vodkas and several vodka-based specialty cocktails to match its casual sophistication.  Also, with the Oceanside Pier and beach literally across the street, 333 Pacific is a prime spot for a meal with a view.

We were greeted warmly by the hostesses and quickly seated on the enclosed and heated patio.  Unfortunately, it was already dark so no sunset ocean view for us; not a big disappointment since I was there for the food.   Our waiter, Thomas, showed up a few moments later and was the epitome of a fabulous waiter – friendly, helpful with recommendations and attentive without being intrusive.

Detoxitini

Based on Thomas’s comments, I opted for the Detoxitini, a mixture of Pearl blueberry vodka and “good for you” juices such as acai and pomegranate.  Upon tasting this concoction, I discovered a new favorite cocktail.  The vodka is the first to hit your palette but then the surprising sweetness balanced with a little tartness of the juices quickly follows.  I could drink this all night long…

Since we were sampling the Restaurant Week menu, our choices were limited to 3 options each for appetizer, main course and dessert.  I almost wished we weren’t constrained since the regular menu offered some delicious sounding items such as Seared Maine Diver Scallops, Saffron Seafood Stew (calamari, shrimp, halibut, lobster clams, mussels, saffron-fennel broth) and Surf and Turf Ravioli (Wagyu beef and Maine lobster).  I can’t forget to mention the various cuts of steak offered on the menu with the option of adding Alaskan Crab Legs or a lobster tail.

Cararmelized Onion roll with Maple Syrup butter

While we were waiting for our appetizers to arrive, we enjoyed warm caramelized onion rolls with maple syrup butter.  As Eddie, who has dined here before, said when receiving his roll, “These are evil.”  The onions are baked into the roll but I never noticed them texture-wise.  Flavor-wise, they really turned plain bread into something delicious.  Coupled with the amazing maple syrup butter, which was strong in flavor but not syrupy sweet, it was a tasty morsel to tide us over.  It was so good, we opted for seconds despite worrying that we would fill ourselves up too early.  I found myself wishing that 333 Pacific would package the maple syrup butter and sell it.  It would be a wonderful thing to have at home to put on french toast or pancakes and use for cooking…

Creamy Butternut Squash Soup

Beef Tenderloin Sashimi

For our first course, Eddie opted for the Creamy Butternut Squash Soup while I went for the Beef Tenderloin Sashimi.  I had a spoonful of the soup which I found to be mild in flavor and smooth in texture.  While it was a really well-made dish from a technical standpoint, I wished there was a little more seasoning.  The portion was generous.  The Tenderloin Sashimi was delicious. Don’t let the term “sashimi” fool you as the beef is seared rare than served raw. And tender indeed…it was melt-in-your-mouth perfect. The mixture of cabbage and peppers gave it a nice crunch.  The ponzu was a nice light dressing.  Overall, it was a refreshing dish and a great appetizer.

Herb Roasted Whole Game Hen

Grilled Prime Top Sirloin

As the main course, Eddie chose the Grilled Prime Top Sirloin. I selected the Herb Roasted Whole Game Hen. The cooked perfectly to medium-rare sirloin was a very thick cut but still came out moist and juicy. The wasabi mashed potatoes were creamy with a strong horseradish flavor that I enjoyed. Apparently, some bites were a little too strong as Eddie experienced a few moments of nasal assault. My dish consisted of a nicely cooked piece of poultry – crispy skin but moist meat. The winter squash hash was a treat for me as I love squash and the sautéed greens were wonderful. The only thing about this dish that threw me off was the blue cheese vinaigrette. While I didn’t hate it, I don’t think I loved it. In fact, I’m still a bit puzzled…  The blue cheese flavor was not so strong as to overpower the dish but it gave a “cooling” factor to each bite that I couldn’t get over.  I feel as if I have to eat this dish again to figure out how I truly feel about the blue cheese.

Chocolate Silk Tort

333 Signature Caramel Corn Sundae

Finally, dessert… This was perhaps my favorite part of the meal and it had to do with Eddie’s selection. He went for the chocolate silk tort which was heaven on earth for anyone who loves chocolate. Usually, I avoid chocolate desserts as I find them too sweet; I opt for fruit-based tarts or sorbet. However, the tort at 333 Pacific, I would order in a heartbeat. Rich, chocolate-y, smooth, fluffy, this was not cloyingly sweet but decadent. Served on a shortbread crust with a scoop of vanilla ice cream, I could not stop stealing bites off his plate. My dessert, the 333 Caramel Corn Sundae, was a fun presentation that made me feel a little childish in a good way. Vanilla and chocolate ice cream on brittle, covered with a drizzle of caramel and garnished with a handful of caramel corn, it was an adult version of fair dessert food.

Overall, this was a fantastic dining experience…what I expected from a Cohn restaurant.  The food on a technical and taste level is superb; the service, excellent.  If you are looking for a place to try for Restaurant Week, or for any occasion, you won’t go wrong with 333 Pacific.  This place offers North County the hip atmosphere and fine food found in the Gaslamp Quarter without the drive and struggle for parking.

5 NOMs from The Catty Critic for 333 Pacific.

333 Pacific
333 N. Pacific St.
Oceanside, CA 92054
(760) 433-3333
http://www.cohnrestaurants.com/restaurants/333pacific/

Memorial Day Weekend – Los Olivos

After our morning in Solvang, we decided to make the short drive over to Los Olivos.  The husband and I were told that most of the wineries in the area had their tasting rooms along the main street.  When we got there, we noticed that practically every shop along this 500yd street was a wine tasting room.  O_O  Oh dear…

Los Olivos - Cheese Plate

After a couple of hours of  tasting, it was decided that I needed to get something solid in me to counteract the effects of the wine.  Since we had plans to go to dinner, we just wanted a little nibble.  We stubbled into a little restaurant and ordered a cheese plate.  This was a nice little snack – grapes, diced dried apricots, peanuts and a variety of cheese ranging from Swiss to a mild Blue.  It was served with garlic crostinis which were absolutely addicting.  Crunchy, incredibly flavorful, I chowed down on these the most.

It was a bad thing eating so many crostinis because I was still full a couple of hours later when the other half decided it was time for dinner since everything was starting to close down in Los Olivos.

Los Olivos - Brothers Restaurant Sign

We ventured over to Brothers Restaurant at Mattie’s Tavern.  The building housing the restaurant is a historical one, having once been the stagecoach stop for the town.

We were greeted by a friendly hostess and quickly seated in a side room.  We noticed the bar area was filled with people and quite a few tables were occupied.  Guess this place is pretty popular.

At this point, I was starting to feel a little ill.  I think the combination of heat and wine hit me hard.  Nothing on the menu was appealing to me because of this and the still-full stomach (darn those yummy crostinis).  I decided something light and cool would be in order so I opted for their Chinese Chicken Salad while the husband went with the top sirloin, well-done.

Brothers Restaurant - Chinese Chicken Salad

Brothers Restaurant - Top Sirloin

While we were waiting, a plate with several breads was delivered along with butter.  There was an herb foccacia, a regular white bread and a cheese biscuit roll.  I nibbled a little bit on these and they were all good and served warm.  The cheese biscuit roll was my favorite.

Our entrees arrived and at this point, I couldn’t really do much other than rearrange pieces of lettuce on the plate.  Bummer as this salad was quite tasty looking – Napa cabbage mixed with what looked like romaine lettuce, big chunks fo chicken, black and regular sesame seeds and crispy strips of wonton all tossed in a spicy wasabi vinegarette.  Dan’s steak looked really good as well, topped with a garlic butter.  The mashed potatoes were creamy and fluffy.  The beans and peppers looked liked they were fresh (of course, my husband completely ignored them).  The steak was cooked to order; the small bite I took was well-seasoned and despite being too over-cooked for my preference (I like medium-rare/medium), was still tender and moist.

We had my salad boxed to go and later that night when I felt okay again, I chowed down on it.  When the menu stated spicy, I didn’t think much of it.  However, this salad had quite the wasabi kick to it.  I felt it in my nose…  It was too much and masked some of the flavors.  A good salad that could have been great if not for the heavy hand when it came to the spiciness.

The service was perfect and our waiter was friendly and attentive. As for the cost, it was reasonable given the quality of the food.  It’s one of those places that you go to for a “nice” meal without breaking the bank.

I give Brothers Restaurant 3 1/2 NOMs.

Brothers Restaurant at Mattei’s Tavern
2350 Railway Avenue
Los Olivos, CA 93441
(805) 688-4820
http://matteistavern.com/

Boa – Las Vegas

In the Forum Shops (Caesar’s Place) is a well-known steakhouse, BOA.

Saturday night, we and 3 other couples gathered there for a birthday dinner. We had 8:30 reservations and due to the Mayweather-Hatton fight, it was not as busy as I thought it would be.

After we get seated, our waiter comes by with our menus. This waiter, by far, was one of the best I have ever encountered. He knew his wines, had good recommendations, was attentive, polite and just all around fabulous. We start off with a couple of bottles of red wine based on his recommendations for our price range and some appetizers.

Our waiter arranged for us to get a free order of truffle nachos which were potato chips with melted gruyere cheese, diced tomatoes and since I didn’t see truffles, I’m guessing truffle oil was involved. It was mediocre as the chips were soggy and the flavor muted. However, the blue fin tuna tartare that I shared with one of the couples was fantastic. The tuna was sliced into deli-thin long pieces and covered with some sort of sauce that added a lovely sweetness and amazing flavor to the tuna. The fish quality was grand as it just melted in my mouth. Another couple had crabcakes and claimed they were the best ever. We had warm rolls that were infused with herbs and were amazingly soft on the inside and slightly crunchy on the outside.

For our main course, Dan got the petite filet mignon with peppercorn sauce and a lobster tail. I chose the petite as well with a side of fresh horseradish (beware, quite potent compared to other places’ fresh horseradish). My piece of meat was one of the best filets I’ve ever had. It was very moist, tender and perfectly cooked to the medium rare request. Even though I did not ask for a rub, it was seasoned so well that every bite was flavorful. Dan’s lobster tail was the best lobster I ever had. It was not overcooked thus not rubbery at all and was fresh as the taste was mild but good. As sides, we all shared mashed potatoes which where whipped to a creamy goodness, truffled mac n’ cheese which were okay as it was already lukewarm when served and grilled asparagus which was quite tasty.

For dessert, I ordered a glass of Fonseca 10 yr old port and the vanilla beam creme brulee which I could not finish due to being absolutely stuffed. The brulee came with a cinammon cone of crunchiness that held blueberries and some strawberry pieces. Dan opted for the flourless chocolate cake which was just a mound of gooey chocolate deliciousness. The other two couples ordered the restaurant’s more mature take on s’mores which looked quite yummy. The roasted marshmallow was perfectly done, having the soft gooey center and crispy outer browned layer. Somewhere during that meal, a 3rd bottle of wine was ordered. Since the bottle we did want just sold out, the waiter brought another comparable selection for us instead.

Overall, thanks to Dan’s lobster, our bill came out to $300+, $80 of that being the lobster. Gotta love that “mkt price”. o_O But even though there was a slight twinge of buyer’s regret, that meal was the best that I have ever had in my life (so far) in terms of quality, taste and service. The waiter noticed that we were all in couples and divided our bill without asking into 4 separate checks to make it easier on us. Brownie points for that!

Would I go back? In a heartbeat. If only we could afford to eat like that every night…

Boa gets 5 NOMs and a whole lot of purring from this Catty Critic.  This was definitely a good case of “you got what you paid for”.