la.foodblogging » Websites

Bar Celona - A New Taste

Pauline — Fri, 07 Nov 2008 07:45:42 +0000

Note: My apologies, readers, for the tardiness of this post. This entry was actually 80% finished, but I went out of town and had (gasp) no email/internet access for days, so it was left incomplete, until now. The tapas tasting event at Bar Celona that I attended was actually a week ago, but I decided to not change the time frame of when the article was written, so you know that the following were my thoughts right after the event.

I am relatively familiar with Old Town Pasadena. Restaurants open and close all the time along Colorado Boulevard, but I’m not sure how many of them successfully reopen after a major revamp. I do think the odds are in favor of Bar Celona. This Spanish-styled restaurant has reopened with a brand new menu. Chef Josef Centeno has been consulting for Bar Celona for the past month and created some new items that will surely be a hit. Last night, I was invited to sample some selections from the new menu. Here are some of what I sampled:

Drinks
First up was the featured specialty drink, Montresor & Fortunato. This is one of the drinks that is currently a candidate for favorite Grand Marnier cocktail for the Travel & Leisure’s Beverage Arts Challenge. This drink is basically a mix of sherry, vermouth, and of course, grand marnier. I think the drink by itself was just okay at best. It was too sweet, somewhat reminiscent of caramel, for my taste. What I liked was how this sweetness contrasted the saltiness of the 3 olives that the drink was served with. I also tried the sangrias ($8). Personally, I preferred the white sangria. This was interesting to me because most of the white sangrias I have tasted in the past were citrus heavy. I believe Bar Celona’s white sangria used more apples. The white sangria is still very sweet. In fact, a guy next to me tried the white sangria and had it sent back for a red instead for that very reason.

Tapas Menu
For the most part, everything was good. There were just a few items that I felt really stood out. My favorite of the entire night was the citrus grilled shrimp. The shrimp retained the slight crispness on the outside without tasting charred. The inside of the shrimp was very tender. I know based on this description, the shrimp doesn’t really seem special or unique, but my taste buds were entranced anyway. The other one I liked a lot was the whipped salt cod. This was an elegant concept with a homestyle comfort. Basically, it tastes a little like a croquette, but not as fine, which I actually preferred because I wanted to know I was actually eating fish. I liked how the whipped salt cod was topped with pomegranate, creating a contrast in both texture and taste. I am also biased towards pomegranate. I think it is the key to this dish. Without it, the whipped salt cod would probably be less sophisticated.

So now that I’ve shared the positives, it’s time for the negatives. While I enjoyed most of what I sampled last night, I do think Bar Celona leans a little more towards the expensive side. For instance, the grilled shrimp is $8 and the whipped salt cod is $9. Earlier in the night, there was this one blond server who kept passing me by without ever offering me any of the food. She was the only server who did this to me - REPEATEDLY! Everyone else was friendly and courteous. At one point she even made eye contact with me and walked with the tray of sample chicken empanadas right by me and offered it to the party next to me. Those people were a great bunch and laughed with me and my guest about how ridiculous that was. They then gave us the chicken empanadas they actually ordered, which was $8. These were a little larger than the sample ones that were given out as samples, and they were served with a romesco sauce (red pepper and hazelnut sauce) instead of garlic aioli like in the samples. Now even though they were (a smidge) larger than the sample ones, there were only 2 empanadas given per order. I imagine the rest of the tapas items are also going to be similar, including the grilled shrimp and whipped salt cod. I think there are many other restaurants on Colorado Boulevard that are overpriced, and Bar Celona is very close to entering that area, but the restaurant has not crossed that line yet. I can not really recommend Bar Celona as a restaurant, but I do support them as a bar. Hanging out there, meeting new people, and enjoying one of their specialty cocktails and ordering a couple small plates items. Beyond that, it’s at the risk of your own wallet.

Bar Celona
46 E. Colorado Blvd.,
Pasadena, CA 91105
626-405-1000

sugarFISH - Sweeter Than Nozawa

Pauline — Sat, 23 Aug 2008 05:35:39 +0000

A few days ago, I went to celebrate a friend’s birthday. He is an avid fan of Sushi Nozawa. In fact, he was the one who took me there for my birthday last year. For his birthday, he said he wanted to try a new place, sugarFISH… by Sushi Nozawa. This two-month old restaurant is owned by the Nozawa family. In fact, Chef Nozawa personally picks out the seafood every morning, so the quality of the food at sugarFISH is equal to that of Sushi Nozawa’s. I believe the restaurant is managed by Chef Nozawa’s son. For anyone who has ever eaten at Sushi Nozawa, you might smile when you see the menu. The menu will change, but basically, you can order individual items ($3-8) or set combos, which are named Trust Me One ($22.50), Two ($29.50), and Three ($36.50), tax and tip already included in the price. I believe if you order the Trust Me sets during lunch, the prices are a little cheaper. And this, my friends, is where the similarities between sugarFISH and Sushi Nozawa ends.

A friend and I arrived before the rest of our party. Seating is a bit scarce at sugarFISH. Even though there were a few tables available (mostly for two), the staff asked if they could seat us after the rest of our party arrives. (Note: they asked if we would mind waiting, not tell us we had to wait.)

I had had a very long, difficult day prior to meeting up at the restaurant. I asked if we could just sit at the bar first, which wasn’t a problem. The bar is not a sushi bar. No one makes sushi here in front of you. All the sashimi and sushi are sliced and arranged in the kitchen. As soon as I sat down, I ordered some sake. First up was tomaju, a sweet sake ($39). I wasn’t sure if I should get this one, but one of the patrons who was sitting next to me was quick to recommend it. He and the other 2 people with him each had a bottle. It really was extremely lovely and the perfect remedy to my bad day. As I snacked on the complimentary edamame and whined about my day to my friend, the server came by several times to refill my glass to make sure it was never less than half full. Before our bottle was finished, the rest of our friends arrived, and we moved to a table.

We all quickly decided on Trust Me Two. You don’t all have to order the same set, but it just so happened that we all wanted the same thing. Shortly after we placed our order, a plate of tuna sashimi arrived at our table. I remember when I went to Sushi Nozawa, that’s how my meal started, too. I truly enjoyed the tuna sashimi there, and I enjoyed it at sugarFISH just as much. It had that melt in your mouth feeling.

Next up was another bottle of sake ($18). Unlike the tomaju, this one isn’t sweet, but it was still pleasant. As for sushi, the albacore and salmon sushi came next. These are your standard sushi, but they taste much better. I think it’s the combination of quality fish and wasabi. I didn’t need to mix any soy sauce with the fresh wasabi at sugarFISH . The sushi was great with just the wasabi alone. One of my friends ordered an additional item, yellowtail, which arrived at this time. After that, next up were the crab and toro cut rolls. It is really hard to say which one of these were better. The toro was so rich and also had the melt in your mouth texture. Even though I was already fairly full at this point, I wished that I had more. The blue crab tasted fresh, but that’s not what appealed to me the most about this cut roll. The texture was fairly coarse, as crab rolls typically are, but there was a contradictory fineness to it as well, which caught me off guard.

The last plate of our set was the Nozawa shrimp and halibut sushi. The shrimp is way better than typical shrimp sushi. I really think that most sushi restaurants use frozen shrimp for this, but I doubt that’s the case at sugarFISH . There was a slight sweetness to the shrimp, something I usually only find with fresh shrimp. The toasted sesame seeds on top added a nice flavor to this one, too. Also a minor note: I like the fact that the tail shell was removed. It’s not a big deal that other places leave it on, but I always wonder what’s the point in leaving that bit of shell on? (If anyone has a theory to this, feel free to let me know by leaving a comment.) The halibut was very good, but I can’t say it was my favorite item out of the evening. It was a light sushi, so it was probably meant as a way to conclude the meal.

I don’t know if sugarFISH offers any type of dessert, but the staff was great to allow us to bring our own in. As we were celebrating a birthday, we brought in a fruit pie from Susina’s Bakery. The amiable staff at sugarFISH stored the dessert for us and brought it out as we all bellowed the “Happy Birthday” song at the top of our lungs. Then they took it back to the kitchen and sliced it for us and brought plates and forks for us. I can’t imagine us getting away with this type of stuff at Sushi Nozawa.

Miscellaneous:

Again, I reiterate that tax and tip is already included in your bill. I would have loved to leave an additional tip to the staff for their outstanding service.

sugarFISH is located in a plaza, the same one as Ralphs, Pinkberry, CPK, White House Black Market, etc., so there is tons of parking.

sugarFISH
4722 1/4 Admiralty Way
Marina del Rey, CA 90292
Phone: (310) 306-6300

Mon - Sat: 11:30am - 10pm
Sun: 12pm - 9pm

Electric Karma ~ Exotic Ambiance

foodflirt90210 — Sat, 24 May 2008 19:46:16 +0000

Last year my feelings about Indian food went from 0-10 in a matter of one week. Prior to that time, I ignorantly assumed all Indian food was “covered in curry,” which was, in my mind, a thick, pungent green sauce I’d tried in Australia and quite disliked. Eventually a friend convinced me to try Electric Karma, telling me there is so much more to Indian Food than curry, which really just means “sauce.” I’ve tried many Indian restaurants around the greater LA area, but this place remains my absolute favorite … not only because of the authentic food and kind hospitality, but also because of the exotic outdoor/indoor patio area. A few low tables are surrounded by fluffy over sized pillows and couches. Candle light makes the entire room glow, highlighting the warm reds and rich oranges that blanket the room. A gurgling fountain lets the sound of running water sooth the soul, while you sip fine Indian wine. There are gorgeous murals painted on the golden yellow walls, my favorite being the “blue goddess.”

I’m moving to Aspen Co. next week, where there is no Indian food to my knowledge, so I’ve been eating as much of it as possible before I head to the mountains. I took my friend Anna to Electric Karma last week and here’s a delicious account of our meal. I began with a glass of their white wine from India … it’s slightly fruity, but not too sweet. She ordered mango sangria which tasted like white wine with mango juice in it … not amazing but ok if you like really sweet drinks.

As a true eggplant lover, I could not pass up the sautéed Japanese eggplant covered with tomato sauce and ginger yogurt. Each bite melted like butter in my mouth. The tart tangy yogurt and tomato paired perfectly with the sweet eggplant. You’ll find it under salads on the menu, though it seemed more of an appetizer to me.

Next we ordered samosas, because how can you not when you’re eating Indian food, right? 3 little packages of crisp dough arrived fried to a deep golden brown and filled with creamy potatoes, peas, and herbs. The tamarind chutney served with was savory, spicy, and sweet. Addicting!

They brought out the olive naan with the raita sauce, and mango chutney. The naan bread, baked in their tandoor, is fluffy, chewy and slightly crisp on the edges. They have a large variety of flavors including cheese stuffed and a coconut cherry naan! The refreshing raita made from plain yogurt, grated cucumber and onions is so divine I could (and do) eat it as a cold soup. Spread a piece of naan with a little raita and the spicy, syrup sweet mango chutney, sit back, close your eyes and taste heaven.

For our entree … yes we still had more food arriving because it’s all so good I can never order enough … the chef/owner Paramjit Singh Khinda recommended we try the Nirvana Chicken, but replace the chicken with Lamb Tikka. This was the very best lamb dish I’d had so far at Electric Karma! The lamb, which is marinated in yogurt and 17 spices, was perfectly tender and drenched in a velvety coconut masala curry with chili. To die for! I’ve never been able to indulge in dessert at this wonderful Indian eatery, since all the savory food is so flavorful, it’s difficult to even think about saving room for something sweet. Electric Karma will always be on my list of “must visit” restaurants whenever I’m back in LA.

Electric Karma
8222 1/2 W Third St
Los Angeles, CA 90048
Phone: (323) 653-2121

Speaking of Karma … I am writing a new blog called KarmalizedLife. Feel free to check it out!
With gratitude for great Indian food - FoodFlirt90210

Spice Basil

Pauline — Tue, 13 May 2008 07:52:58 +0000

When I was a kid, I ate in Alhambra fairly frequently. There was one restaurant in particular that I went to. I can’t recall the name of it or how the food was. I really only remember it because it was an art deco building, which stood out for that area. I drove by there about a year ago or so and I had to do a double take. The building still stood out, but not just because of its shape. It was very yellow. Of course, I had to find out who occupied the space and discovered it was a Thai restaurant, Spice Basil.

Over the weekend, I was meeting up with a few friends for dinner, and I suggested we go there. First of all, parking in front of the restaurant is very limited (about 6 spaces) and tight. I was running incredibly late and was ever so grateful that I was able to just pull right up to the front of the restaurant and park literally 7 feet from the door. Although it’s impossible to not notice the yellowness of the building, but if you missed it, let me reassure you that it’s just as yellow inside. We were immediately seated and figured out rather quickly what we wanted to order.

I find that I am very picky when it comes to pad thai. I like pad thai, but I rarely order it because most Thai restaurants can’t make it the way I like it. (I do go along with ordering it when I’m with friends if we are all sharing. It is, afterall, a favorite.) So here’s what Spice Basil did right. The flavor in general was right on. There was enough crushed peanuts and the lime juice really brought out a nice tang to each bite. There was also a good amount of chicken throughout the noodles. So what was wrong? Definitely not enough shrimp. I think there were only 3 pieces at most. While every Thai restaurant I have ever gone tend to be stingy when it comes to shrimp in the pad thai, usually there is still about 6-piece minimum. The worst offense, however, was the texture of the noodles. I understand that Pad Thai noodles are supposed to be soft, but theirs was a little too much so. For me personally, this is a huge no-no. Nevertheless, if I had to choose between the right noodle texture or the right flavor, I will choose flavor every time.

We also ordered a couple of Spice Basil’s specialty dishes, the garlic clams and the spicy fish. Some time between the cooking and plating process, some of the clams escaped from their shells. I scooped up three clams to my plate and as I eagerly picked up my fork to taste them, I found out that only one of the three on my plate had clam meat in them. This didn’t happen to any of my friends. I did eventually get to taste more of this dish. Even though I enjoyed the garlic clams, I tasted more garlic than clams. I couldn’t really tell the quality of the clams because the garlic and sauce were very strong, but I thought it was delicious. Also, it wasn’t really spicy, but there was a slight kick to it. The fish was also a very good dish. It was deep fried first, so the outside was nice and crispy while the inside was soft and moist. The pineapples went very well with the sweet and sour sauce. I did not find this dish to be spicy at all, but it was still enjoyable. As this is a whole fish, be forewarned that there are fishbones. People who are not used to eating fish that has not been deboned should proceed slowly.

While you can order steamed rice with your dinner, I recommend skipping that and going for one of their garlic rice in clay pot dishes. There are only three choices: pork ribs, beef, or shrimp. We chose beef. (We had ruled out shrimp because there was shrimp included in the pad thai, but had we known that we would only get 3 shrimps in our pad thai, maybe we would have ordered that one instead.) I was not too impressed with this one at first. Overall it was good, but I didn’t feel like there was much garlic flavor with the rice, despite the fact that I could see some minced garlic on top of the rice. As we ate more of the rice, I found the garlic flavor to be quite potent. I suspect that since I had the garlic clams right before my first bowl of the rice, the garlic taste in the rice was just more subtle in comparison. After a while, I came to really appreciate the flavor of the garlic rice with beef and was reaching for a second bowl.

I usually give exact prices for what I order, but unfortunately, I left the receipt back at the restaurant, so I don’t recall exactly how much each dish is. Roughly, the pad thai and rice were $7 each, and the fish and clams were $14 each. Thai iced tea is $1.75, and a smoothie is $2.50. Spice Basil is not the best Thai restaurant in L.A., and definitely not my favorite Thai restaurant in town. It is, however, good food at a reasonable price. You can’t miss it. It’s the yellow building.

Spice Basil
25 W. Valley Blvd.
Alhambra, CA 91801
(626) 282-3200
Hours: Sun.-Thu. 11 a.m.-midnight, Fri.-Sat. 11 a.m.-1 a.m.

LAMILL COFFEE CO.

foodflirt90210 — Fri, 07 Mar 2008 04:00:53 +0000

I finally meandered over to Silver Lake to experience the much talked about coffee boutique, LAMILL (pronounced lah-mill). This is not, let me repeat NOT, your average, cater to the masses, grab your daily cup o’ Joe and go coffee shop. No ladies and gentlemen, LAMILL takes the art of coffee to a pristine new level. Their caffeinated concoctions have been carefully calculated, formulated and are ever so thoughtfully constructed right before your eyes. This is a place to visit when you want to indulge in a divine brunch and linger over ridiculously decadent coffee that youâ€™ll crave for the rest of the week. If I lived in Silver Lake, this spot would become part of my lazy Sunday morning ritual.

At first I was curious â€¦ why didnâ€™t this opulent coffee palace open somewhere chichi like Beverly Hills? Why boho-chic Silver Lake? This seems to be an ongoing blog debate. My 2 cents? I think itâ€™s the distinctive artsy types, the gastronomic gurus, the â€œFrench palateâ€? patrons who will truly recognize and appreciate the quirky artistry occurring daily at LAMILL â€¦ and those people are found in neighborhoods like Silver Lake. In BH, people would have given this fantastic establishment plenty of business without scoffing at the $5 latte, but I live in Beverly Hills and let me tell you, a restaurant does not have to serve high quality food to be a success in the 90210 area code. (Not always, but often, BH diners are far more concerned with who is eating at the restaurant than with how the food actually tastes i.e. the Farm of Beverly Hills, Il Pastaio, and Mr. Chow.) Silver Lake is unusual as is LAMILL and I think they compliment each other.

When you walk in, thereâ€™s a tempting pastry case filled with scones, muffins, croissants, etc. Before we even sat down my boyfriend ordered a canele to be sent to the table. The two room restaurant was bustling with people high on platinum caffeine. The eccentric dÃ©cor almost out shines the coffee â€¦ almost.

Color scheme: gold brass, deep teal, robin egg blue, grey black and blood red. Picture custom French wall paper depicting mythological scenes and vintage chairs covered in exotic, vinyl animal skin such as ostrich and crocodile. Itâ€™s anything but boring and somehow sets the right mood for coffee chemistry. Sitting at our window-side table for two, we perused the bible of a beverage menu and munched on the incredible canele. The outside was terrifically crunchy with a soft, creamy center similar to vanilla bread pudding.

We wanted to try the coffee spheres, but were told they were still in the creation phase and not yet available. (I felt like I was in Willy Wonkaâ€™s Coffee Factory.) As alluring as the â€œJelly Doughnut Coffee Drinkâ€? sounded, we both ordered our usual, cafÃ© au lait with skim milk, just to test this $5 version against the hundreds weâ€™ve had elsewhere. Derrek wanted to add house made chocolate sauce and real whipped cream to his au lait. Uh oh! Order something not listed on the menu? Confusion ensued. Our very patient, sweet waitress summoned a guy in charge of coffee creation and he kindly explained that their drinks are made from precise recipes with exact ratios of milk to coffee etc. (BTW there was no attitude while explaining why they are so particular about the drinks â€¦ each person was gracious and sincere.) Much to my surprise, he finally agreed to bring the chocolate sauce and whipped cream on the side. Both were devastatingly delicious and the chocolate sauce was far closer to a velvety ganache.

To achieve the perfect 50/50 ratio that makes up a cafÃ© au lait (half drip coffee, half steamed milk) the coffee creator poured both the coffee and milk simultaneously, into the cup, table side. Necessary? Nope. Elaborate, indulgent, and fun? Absolutely! My cafÃ© au lait was smooth and creamy with no trace of burnt beans whatsoever. At LAMILL, the coffee is not pre-made. Each cup is brewed as it is ordered. Can you say FRESH? My only qualm was that by the time everything was poured, admired, and sugared, the beverage had lost that piping hot quality.

Knowing the menu was created by the esteemed Chef Michael Cimarusti of Providence, I was equally excited for the food. I ordered baked eggs that arrive with a sinfully generous amount of fresh crab meat on top, accompanied by perfectly crisp, perfectly buttered, toast. (Perfection is the predominant theme if youâ€™ve not noticed.) The dish was sprinkled with chives which I assumed were just a garnish, but they added a piquant flavor profile to my already heavenly breakfast.

Derrek opted for scrambled eggs with smoked salmon, asparagus, and chives â€¦ a sumptuous display of simplicity at itâ€™s finest. I floated out of LAMILL feeling blissful and content, with a sheer appreciation for the effort put forth to create a superior coffee+food experience in Los Angeles. (I did return weeks later. The â€œkinda like crÃ¨me bruleeâ€? banana dessert was average at best but the liquid center lollipops are luscious).

NEAT FACTS about LAMILL
La Marzocco espresso machine
$11,000 Clover coffee machine that brews single cups to order
Siphon tableside coffee service (popular in Japan)
Food as exquisite as the coffee
Similarities to Starbucks: ZERO â€¦ thankfully
Serves room temperature water (more easily absorbed)

LAMILL COFFEE BOUTIQUE
1636 Silver Lake Blvd
Los Angeles, CA 90026
323-663-4441
Hours
Tuesday-Sunday
7:00AM-7:00PM
Closed Monday

Favorite Food Network Chef? Melinda or Jamie?

Rene — Sat, 01 Dec 2007 15:39:13 +0000

Was randomly web surfing this morning and came across this item about how the Food Network cancelled Emeril’s show, “Emeril Live.” As a result of this move, searches on Yahoo! for Emeril went crazy indicating a huge fan base interested in what happens to this celebrity chef.

So please forgive this tabloid turn LAFB readers, who is your favorite Food Network culinary celebrity?

And to give this post a local angle, who do you listen to if you are puttering around the house doing chores and must have food talk on the radio?

Do you turn to KNX 1070’s Melinda Lee? Or is your dial set to KABC 790’s Chef Jamie?

UPDATE:Â Chef Jamie is no longer on KABC 790.Â Her web page indicates she will return to the airwaves with another station.

The Neww Cheww.com

Jonah — Fri, 21 Sep 2007 17:20:39 +0000

It’s a bit obvious that I have a passion for foodblogs (this site, Digesty, my recent article about foodbloggers). Last year I created Cheww, which I hoped would developed into a Digg-like site based on food.

That idea didn’t quite catch on.

I have transformed Cheww. Now, it is a spam-free foodblog search engine.

What does that mean? It means that you can search over 1,000 foodblogs for recipes, restaurant reviews, cooking tips, anything you would ask your favorite food fiend friend about. This is an instant network of food focused writers that you can tap into.

Why Spam Free? When I search google for recipes or restaurants, I often get a few good links and then a long list of sites which only exist to suck in traffic and try to get you to click on their ads, or launch pop-ups, or install adware. All of the sites on Cheww have been pre-screened to make sure that they are written by actual people with actual useful information. As a disclaimer, there may be a couple bad apples, but if they are reported, they can be thrown out.

If you are curious if your site, or one of your favorite sites is included, just search for it at Cheww. If it’s not there, email me at foodblogging [at] gmail.com. If it fits the criteria, I will add it.

The site is very much in the beginning phases. Check it out, let me know what you think, either by email or in the comments here. I hope that you enjoy it and find it useful.

Remember, for all your food finds, C-H-E-doubleW dot com (Cheww.com)

Totally Random - What Does Japanese Manga Have To Do With Curry?

Pauline — Fri, 14 Sep 2007 03:17:12 +0000

I’ve been eating a lot of curry these past couple of days. The recipe used is a little different from the one I typically use, so I wanted to check it again on the net. I thought I’d look up a few other curry recipes while I was at it and found something interesting… There is an entire manga (Japanese comics) devoted to curry.

Addicted to Curry is about a guy who loves curry and shows up at an old friend’s failing curry house. He helps to keep it from going out of business by coming up with new curry recipes. Now I don’t think just the mention of anything food related is worth blogging about, but there’s something interesting about this manga. Each chapter offers a curry recipe. There are simple, basic ones like chicken curry, slightly more complicated ones like green curry, and even unique recipes like black curry (the black is from squid ink mixed with curry). I don’t care for the storyline, and in truth, I’m not really even reading this manga. I flip through to where the recipe is and take a look at whether or not it should be saved into my curry recipes box. I’ve already added the pumpkin curry and daikon curry to my box to try one day. The writers/English interpreters have clearly stated that they will not be liable for any food poisoning or stomach aches caused by attempting any of these recipes. With the exception of the black curry, they all look pretty safe to me though. If you’re interested in taking a look at this manga’s curry recipes for free, mangavolume has a good number of them online.

Digesty Respin Live

Jonah — Wed, 20 Jun 2007 15:14:00 +0000

I have released the latest version of Digesty into the wild. Besides the new Whale-riffic logo, I have a few other goodies to offer.

The Main Page now aggregates the sub-topics, showing the latest posts to each topic
Topic pages, like Los Angeles, now allow for user submissions. This is specifically for bloggers who write about broader topics than just food who want to share their food-posts on Digesty.
In addition to the standard topic pages, there are also Recent/Random pages which show a longer list of topic posts sorted by date, as well as a list of random posts from the archives. This is useful to get ideas on where to eat. Refresh the page for another serving of random posts.
More topics to come. Right now I have narrowed to Los Angeles, New York, San Francisco and Candy. Yes, I dropped Wine and Vegetarian Cooking. Wine will probbly come back soon.
With the new way I am managing the core of the site, Digesty will be rolling out some cool new ways to view food content and stats on different sites.

Comments, suggestions, critiques and feedback are always appreciated.

New Digesty.com - Want a Preview?

Jonah — Mon, 04 Jun 2007 23:04:41 +0000

You may or may not know, but my other project is Digesty, (Los Angeles, New York, San Francisco, Candy, Wine). It’s a place where you can scan headlines from food-topic specific blogs.

I have been working on a new version of Digesty, with the aim of making it faster, simpler and more useful. Part of that is letting people submit individual posts from blogs that aren’t as narrow focused. There are plenty of local sites that write about dining in Los Angeles, but not all the time.

I have also put together some data streams where you can grab a bunch of random posts from the past. Looking for somewhere to eat on Saturday night? Check the random page a few times, it’s like calling your friend for a dining suggestion.

New Digesty will be live within two weeks, but I would like to have some folks try it out, kick the tires. If you’re interested, email me at digesty [at] gmail [dot] com and I will let you in on the preview. You can create your account, add some posts, try to break it, and hopefully give me some feedback.

Give me a day or two to get back to you, email me if you’re interested. Also, if you have some suggestions already for the site, let me know up front.