I guess a test of what makes good food photography is if it makes a guy hungry -- and that Bobo's photo has me scurrying off to score some lunch -- thank you. I'm looking forward to what you guys do with L.A.: in spite of its terrible deficiencies in the areas of pizza and bagel, this is a serious burger town.
At the risk of revealing my functional levels of OCD, I just wanted to report that I went to Triumphal Palace a second time, this time with a large party, and we ordered the specialty, the suckling pig. There was a real novelty to having a whole sucklig pig, but honestly, once again I was underwhelmed by the food. Really nothing special. I kind of feel that with positive reviews in the LAT, the NYT, and the LA Weekly, Triumphal Palace has become the restaurant equivalent of Mischa Barton: everyone's heard of it, but who knows why?
Congratulations on your launch -- I second the call for taking hot dogs seriously!
Serendipitously, I happened to have dinner at Triumphal Palace last night and then came across this review today. Based on my dinner, I was surprised at the reviewer's enthusiasm. (Perhaps dim sum is the better time to go). The one thing we had that was excellent was a steamed whole tilapia; but the filet magnon with black pepper was quite greasy, and the the Chinese broccoli with oyster sauce was utterly forgettable. The roast pork appetizer was quite tasty, but also didn't make you forget you were eating a hunk of fatty pig, the way that a more imaginative treatment might have.
We were attracted to the restaurant by Jonathan Gold's rave in the L.A. Weekly (which focusses on the hard-to-find offering of roast suckling pig http://www.laweekly.com/index.php?option=com_lsd&task=food&attr=Chinese&Itemid=110), but I would play up his caveats about some of the dinner offerings as "kind of dull."
Would love to hear about some better experiences people have had at Triumphal Palace. I didn't think the place was bad -- it just didn't make me think "incredible," nuptials-worthy, Ducasse-like, or even quite worth our 45 minute drive.
Adam, great piece. You know we're big Wichita, KS fans around here. We never did make it to Nu-Way, though...
At the risk of revealing my functional levels of OCD, I just wanted to report that I went to Triumphal Palace a second time, this time with a large party, and we ordered the specialty, the suckling pig. There was a real novelty to having a whole sucklig pig, but honestly, once again I was underwhelmed by the food. Really nothing special. I kind of feel that with positive reviews in the LAT, the NYT, and the LA Weekly, Triumphal Palace has become the restaurant equivalent of Mischa Barton: everyone's heard of it, but who knows why?
Any excuse to break out the bubbly is welcome to me; but this site - well, I'll break out the Dom Perignon (as soon as my last baby comes home from college for the holidays, he'd kill me not sharing!). I'm wishing you bon chance, but I don't think you'll need it. The design is very, very good - attractive in a business-y way, and the content holds much promise.
What should I serve with that champagne? I'm thinking pumpernickel diamonds with a thin smear of very thick sour cream and a few grains of caviar?
A toast to you with a few fingers of Jim Beam Black. Nicely done. Cent'anni. -- Joey Deckle
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