BOCCA STEAKHOUSE

Quaint, dynamic, delicious. Bocca Steakhouse brings Kosher fine dining to the heart of the San Fernando Valley. I'll be honest--the execution of classic European cooking and presentation fall way short of a Shilo's, Pat's, or La Seine, but Bocca brings great portions and exciting flavor profiles to Valley kosherfoodies.

What we had: Seared ahi salad--great quality fish, but very little of it, and a salad that was a bit overdressed and screamed pre-packaged; Next, a featured special: stuffed Anaheim Chile with ground prime rib. The presentation was pretty clean and the seasoning was well-executed. However, the texture fell a bit short for me--pinenuts were larger than the meat itself, which made the meaty qualities of the dish a bit underwhelming. Overall, worth a taste.

For the main course, we went for the Steak Frites and the Chicken Roulade. The steak was pretty good--definitely recommend a medium rare to medium--though the presentation was lacking and the "shoestring fries" were just the standard packaged fries. Further, I would hardly consider this a classical French Steak Frites--yes, no butter, but nothing about the dish conjured up even the slightest memories of France. Delice Bistro (now closed) managed to bring Angelenos the closest to the real thing. The corn on the cob was certainly not fresh and way overcooked--was possibly sitting prior to service and thrown back on the grill in an attempt to seem fresh. In short, forgettable.

On the occasion that I had it, the Bocca Steak did a better overall job of highlighting the restaurant's abilities.

The Chicken Roulade--pass. The spinach and mushroom stuffing completely overwhelmed the palate and the chicken lacked flavor and texture. The sides were decent but nothing great. Apparently the tandoori chicken is supposed to be a lot better, but it just seemed out of place in the restaurant and I was pretty certain they didn't own a traditional tandoori oven and would merely slap on tandoori seasonings.

Dessert: their signature chocolate souffle. Easily the best part of the meal--the dish was done well and the non-dairy chocolate did not have the overbearing sugary aftertaste that most parve desserts seem to have. Served with a scoop of vanilla ice cream, it was a high note at the end of the meal. Highly recommended.

A brief description of a Thursday at Bocca--we arrived around 7:30 and it was quiet. Around 10pm, live music was being played in the dining room--a tad loud, but a nice touch to the experience. Probably the part that brings me back to Bocca is that the service is solid and, regardless of how busy they are, they will not attempt to turn over tables rapidly. You can sit for 3-4 hours without feeling rushed. Reservations are definitely recommended.

All in all, Bocca provides a nice alternative to the Pico-Robertson kosher scene as the Valley continues to show that it can be a destination for kosherfoodies.

Rating: 4/5

JEFF'S GOURMET SAUSAGE FACTORY

In the land of Pico-Robertson, Jeff's has landmark status--other restaurants are referred to in spatial relation to Jeff's. This unassuming and relatively small sausage factory is packed nearly any time of the day or week and is home to some of the most scrumptious sausages, sandwiches, and burgers. Dogs and sausages are made on-site, as well as the grounding of their fresh meat. I often walk in just to snag a package of their merguez by the pound (Moroccan lamb sausage) in their incredible refrigerated section. I personally LOVE the packaged option because it gives me the opportunity to take it home and experiment.

Now if you plan on eating in, I'd recommend staying away during their ridiculously crowded pre-Shabbat rush. Sit and relax on the patio or bask in the delightful scents inside.

My top dogs (HIGHLY RECOMMENDED): the MERGUEZ, CHORIZO, and CAJUN CHICKEN. Light, spicy, and deeeeelicious.

Also recommended: Chili Burger---deliciously grilled patty smothered with an impressive chili; Chicken tacos--phenomenal and the closest you'll get to roadside taco truck taste; Turkey Teriyaki Burger--respectable but not what you came to eat--go for Jeff's signature sausage if this is your first time. Wraps are also tasty but I'm not a real wrap kinda guy---great for the ladies ;)

A nice surprise is Jeff's fries--crispy, airy, and you won't be missing Jack in the Box. Add a little spice with their seasoned fries.

All in all, Jeff's is a phenomenal option that is reasonably priced with all the greatness of a greasy, satisfying meal and none of the heartburn and heaviness.

4.5/5 overall

Enjoy!


Jeff’s Gourmet Sausage Factory
8930 West Pico Boulevard
Los Angeles, CA 90035
Voice: 310-858-8590 • Fax: 310-858-8138
links@jeffsgourmet.com • www.jeffsgourmet.com

FLORENTINE STEAK WITH A ROASTED GARLIC AND BALSAMIC REDUCTION

I first had this at a restaurant nestled in the rolling hills of Florence. The flavors are bold and bring out the freshness of the ingredients. The sauce compliments the steak beautifully.



Serves up to 10

What you'll need:

Steak (skirt, rib eye, or London Broil): 6-8 oz per person
Italian/flat-leaf Parsley: 1 bunch
Fresh Garlic: 1 head
Balsamic Vinegar: 1/2 cup
Extra Virgin Olive Oil: 1/2 cup
Salt, Pepper, Sugar, Crushed red pepper flakes (to taste)

I prefer using rib eye steak for this recipe as it's generally the most tender and works best with the sauce.

To make the sauce:

First, preheat your oven or toaster oven to 450 degrees F. Take your garlic head and cut it through the center horizontally so you are left with two halves which expose the flesh of the garlic. Grab some aluminum foil and place the two halves of the garlic on the foil. Drizzle a bit of olive oil over the top and sprinkle salt, pepper and crushed red pepper over it. Wrap the garlic in the foil tightly and place in the oven for about 15 minutes or until it softens.

Take the garlic out to cool. Once cool, gently squeeze the cloves of garlic out of the skin (it should come right out) and into a bowl. Take out a food processor or blender. Place the garlic into the processor and add the washed and dried parsley leaves with some stems intact (stems add quite a bit of flavor). Add a quarter cup of olive oil and start to process. Then add your good-quality balsamic vinegar, as well as two teaspoons of sugar and pulse until the sauce settles. Add a couple pinches of salt, black and crushed red pepper and set the sauce aside in a bowl.

Now, the steak. For this recipe, I'd recommend pan-roasting. Make sure your steaks are completely dry! You can only get great color on the steak if the steak is dry. Turn the pan up to high and wait for the oil to start smoking. Once you place the steak into the pan, let it go for 3 minutes. Flip and repeat. If you are using an oven-safe frying pan, turn down the heat on the oven to 300 degrees and place the pan into the oven. If your pan is not oven-safe (plastic handles), grab some foil and wrap the steak(s) before you put it in the oven.

For medium rare--6 minutes
Medium--9 mins
Well done--15 minutes

Let the steaks rest for 5 minutes before cutting into them. Serve with the sauce and enjoy! Great with garlic mashed potatoes or french green beans or spinach.


Buon Appetito!

PIZZERIA LUIGI: BEST PIZZA ON THE WEST COAST

New Yorkers swear that their secret to a perfect crust is using water straight from the tap...I bought the story--that is, until I came across Pizzeria Luigi in San Diego. This slick character fresh from Italy disposes of the legend and makes his incredible crust using water straight from the BOTTLE.

My first rendezvous with this near-perfect pizza came last year after I saw it featured on TV. I found myself in San Diego and I needed to make the pilgrimage. After asking tons of people, no San Diegan had heard of the joint, so I took a few and went on the adventure.

Expectations were high as we spotted the unassuming storefront in a not-so-sexy part of town. It was 10 am on a Sunday morning and the line went out the door...I knew this was a great sign.

The perfect fusion between California-style toppings and New York-style crust, this delicate delight is thin, crispy, not oily, and uses only the freshest ingredients around. Choose from the case and find an array of gorgeous pies with multiple tasty toppings. Want an extra topping before it gets tossed into the oven for a pre-game warm up? Just ask and a friendly, hip, and tatted-up pizza artist will add it at no charge.

A nonexhaustive list of toppings for our kosher-friendly crowd includes fresh basil, sundried tomatoes, ricotta, pineapple, fresh heirloom tomatoes, and the list goes on and on.

My favorites: 1) a generous amount of sundried tomatoes, whole basil leaves, ricotta cheese and a sprinkle of Luigi's housemade pesto. 2) pineapple and pesto--unbelievable combo!

I have yet to come across another pizza that so beautifully brings together a simple yet perfect crust with fresh abundant toppings...

SPECIAL: 2 huge slices with a fountain drink: $5.50. (Wide array of imported beer as well)

One slice will have you wrestling with your pizza loyalty and craving Luigi's on the daily...

4.9 stars out of 5!

http://www.pizzerialuigi.com/

Check out their two locations:

Neighborhood: Golden Hill (amazing outdoor patio)
1137 25th St
(between B St & C St)
San Diego, CA 92102
(619) 233-3309

Neighborhood: North Park
2121 El Cajon Blvd
(between Alabama St & Mississippi St)
San Diego, CA 92104
(619) 294-9417

THE MUST-EAT LIST: ISRAEL

Let's start this up...First up: ISRAEL!

So we all know that Israel is the kosher capital of the world...However, it seems like anyone can open a restaurant, so being kosher is by no means an indication of greatness--in fact, far too many restaurants in Israel are mediocre. So in the land of kosher, which restaurants are at the top!?

At globalkosherfoodie, we name names...Let us begin.

TIBERIAS: DECKS--A masterpiece on the marina--honey and wine-glazed duck to die for, amazing entrecote steak cooked to perfection and cornish game hen that is simply magnificent (also called baby chicken or "Pargheet" in Hebrew)...A CARNIVORE'S WET DREAM.

TEL AVIV-Shawarma---Shawarma Sheinkin (corner of Allenby and Sheinkin across the street from Shook HaCarmel)---three different types of shawarma---recommend the MIXED---lamb, baby chicken, and turkey...fresh house salads made round-the-clock.

Another joint--AGENDA in Tel Aviv---tasty, hip, and chic. YUM!

JERUSALEM for falafel---UZI's---not usually a fan of falafel, but Uzi's 100-year-old recipe gives me enough reason to go for seconds. Old school in preparation--caramelized onions with some kick-ass cooked-to-perfection falafel served on a laffa (flatbread). In the 100 gates (Me'ah She'arim) district


Let's open this up to discussion...

The best thing I've eaten in the last month!

So, this is where we start to share stories...

I'll go first...

While in Israel, I had a stand-out treat while in the mystical mecca of Kabbalah, Tzfat (or the 10 other spellings that are out there)...

Up the main shopping street, all the way at the top on the right, is an incredible Yemenite joint serving crepe-like delights with Zatar, gooey cheese, micro greens, tomatoes, and freshly made skhoog (spicy paste). Take one bite and your knees buckle!! In a surprise twist, I found out they served MALAWACH---a flaky dough that is pan-fried to crispness, served with the same toppings as the crepe and served like a pizza...WOW!

Can't wait to hear what all of you out there have to share.

!!!!בתאבון

Kosherfoodie

L'AS DU FALLAFEL---Authentic Israeli nestled in Paris

Le Marais, the new hot, hip, and chic spot in Paris, has been home to the city's Jewish population for centuries. It's no surprise that all things kosher are within the confines of this neighborhood...

Welcome to L'As du Fallafel...authentic falafel and shawarma in a hole-in-the-wall joint smack in the middle of the city. The owners are straight-up Israeli, speak French in an Israeli accent and Hebrew in a French accent, and the falafel is as delectable as any you'd find in the Holy Land.

My favorite option that I've yet to hear offered elsewhere is the "MIXED"--gorgeous shawarma with a beautiful surprise of crunchy falafel. The combo is out-of-this-world and pretty much the only way one should experience this delightful treat.

Line up outdoors or pay a bit extra to sit inside (be warned: super cramped)...I highly recommend grabbing yours to-go and exploring the area with tahina dripping down your hand.

4/5 stars!

Bon appétit!

34, rue des Rosiers (Métro: St. Paul); (33-1) 48-87-63-60. Closed Saturday for Shabbat.