K-ZO (DineLA)

My next DineLA adventure was inspired by His Majesty, King Arthur.  He spoke great things about Chef Keizo and his extraordinary sushi skills.  Too bad King Arthur wasn't around this time to foot the bill to his pharm rep buddies.  Lucky for us, the DineLA menu offered 3 courses at $44, which actually still  amounts to a significant amount of $$ after tax, tip, and drinks.   As long as the food isn't atrocious and the portions bitesize and I am dining in good company, you won't find me bitching and moaning at the end of the night.


Bouillabaisse seafood soup, sashimi grade scallop, green mussels, shrimp, white fish, salmon
I was expecting something more exciting from this dish.  It was served as bowl with the seafood, and the broth was served table side out of a giant teapot.  The presentation was a step from the ordinary, but the soup splashed a bit and was on the tepid side.  And the seafood?  Well don't they look sad and lonely?  One shrimp.  One clam.  One mussel.  One white fish.  One salmon.  The broth didn't taste as authentically French as proclaimed.  I tasted a hint of soy sauce?  It did have a really rich deep flavor, but nothing that knocked my socks off.

Read more »

The Water Grill (DineLA)

DineLA descended upon the hungry citizens of Los Angeles last week.  For $26/$34/$44 (depending on where you dine), you are offered a pre fixe dinner menu from a wide variety of restaurants throughout LA.  My previous experience with DineLA has been really hit and miss.  Locanda Veneta was superb, but Craft was stinkin'!.  Sometimes Dine LA may not be reflective of a restaurant's true quality because you may not necessarily be offered the best things off the menu or the restaurant gets lazy and does a half ass job (ie Craft).  So I made reservations at various restaurants hoping for the best, but not surprised if I got something average.

The Water Grill seems like a restaurant that has been around for ages.  As you could imagine, a well established restaurant serving more traditional American cuisine doesn't generate much buzz in the food community.  I was hoping the food would quell any doubts I had about dining at a place nobody talks about.   Besides, Amanda works here, and I was very much impressed by her sous chef skills.


Amuse Bouche spicy tuna
Served on ice cold spoons, the amuse was a singularly harmonious bite of perfectly brunioused accoutrements and tuna wrapped in a thin cucumber slice.  It was refreshing and clean with well balanced light flavors.

Read more »