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Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
I also live in So Cal and I can also second Damon's comments about the
great ocean /beach views and general experience along Malibu. Really
fantastic. However, since some years ago when Bob Morris took over this place, the food which was never it's primary point really went downhill to
just plain disgusting in most of my experiences. Morris was behind Gladstones and a rib joint mini chain as well. Gladstones draws the crowds for sure but the food is even worse than Paradise Cove. You can't
eat scenery. Like most beach locales there are just no real winners along
Malibu. Best advice: go for the views, have a drink or two, and dine elsewhere.
Keste Pizza & Vino: What You Can Expect
Delicious looking pizza !!! Almost tempts me to jump on a plane from here in L.A. to be able to eat one those pies. Thanks much for the great
report and pictures. Now I have to wipe off my screen.
Pizzeria Owner Who Pistol-Whipped Customer May Be Mob Informant
Good story! But how is the pizza in this joint? Coal oven or gas?
What style? Need to round this out and get a taste. Thanks!
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AHT Poll: What Type of Mustard is Best on a Burger?
One good tablespoon of Tabasco mixed with 2 cloves of minced garlic, please.
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
I also live in So Cal and I can also second Damon's comments about the
great ocean /beach views and general experience along Malibu. Really
fantastic. However, since some years ago when Bob Morris took over this place, the food which was never it's primary point really went downhill to
just plain disgusting in most of my experiences. Morris was behind Gladstones and a rib joint mini chain as well. Gladstones draws the crowds for sure but the food is even worse than Paradise Cove. You can't
eat scenery. Like most beach locales there are just no real winners along
Malibu. Best advice: go for the views, have a drink or two, and dine elsewhere.
Keste Pizza & Vino: What You Can Expect
Delicious looking pizza !!! Almost tempts me to jump on a plane from here in L.A. to be able to eat one those pies. Thanks much for the great
report and pictures. Now I have to wipe off my screen.
Pizzeria Owner Who Pistol-Whipped Customer May Be Mob Informant
Good story! But how is the pizza in this joint? Coal oven or gas?
What style? Need to round this out and get a taste. Thanks!
Cocktails: Rediscovering Dubonnet
My thanks to JamieB for drawing my attention to the origin of the Dubonnet which we buy in the U.S. I did not read the label closely until just now.
Afraid that a drive to Canada from Southern California is just not worth the
opportunity to buy the "real" stuff. My French born wife prefers her Dubonnet on two small rocks with a twist, as did her mother. I, myself do not care for it at all. Sante!
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
unsalted butter, thin slices of ham on crusty French baguette
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Beacwood BBQ, Seal Beach, CA!
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
poppyseed bagel, cream cheese, smooth and mild smoked salmon,
a few dashes of freshly ground black pepper, medium half sour pickle and
plenty of fresh brewed French roast coffee.
Weekend Book Giveaway: 'Hungry for Paris'
My personal favorite is Bofinger, 5 & 7 rue de la Bastille. Best choices
are either the grande plateau de fruits mer or choucroute garni.
Beautiful decor, especially the leaded glass ceiling; and the service
matches the cuisine. Just be certain to bring along sufficient euros
or a well backed credit card.
ESPN's Todd Blackledge Visits the Apple Pan
Yeah! The Apple Pan gives you consistent quality. Great
burgers and fries, but Todd should hav squeezed the burgers
up a bit to avoid biting into the paper wrappers,
When In Paris, Do Not Get a Burger at Hippopotamus
I agree with Amanda. Hippo is quite alright for a simple steak frites.
It does give a slight impression of being similar to an American chain
in some ways, except for the practice of sometimes seating singles
with other singles who are perfect strangers. This occurred during
very busy times. Overall, not bad value when hungry and out of other
ideas.
Burger Book Giveaway: 'The Hamburger: A History'
Read what I need
Eat so much to show my greed
Did I say rare with salt, pepper and pickles
Mustard can be added for a few tickles
Each one to be quickly griddled
As simple as this you won't be riddled
Thought this might rhyme, but I would only burp!
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
Hey dude, you got to eat at the restaurant that was next to Jim Rockford's trailer!!! That's seriously cool. I'm all over this place when I get to LA. FYI it used to be called the Sandcastle.
Keste Pizza & Vino: What You Can Expect
I live in Pittsburgh and frequented Roberto's. My sister lives in Brooklyn and I am planning on stopping into Keste the next time I visit. I can taste it already. Yummy!!!
Keste Pizza & Vino: What You Can Expect
To this native New Yorker and pizza lover, this place is overrated. At 6 PM on a weekday with only two other tables occupied, we were rushed through our meal. Our waiter ignored me and only addressed my date. The pizza was good, but I won't return. I felt a sense of "Euro-snobbery" and will stick to our local heroes like Patsy's of East Harlem, Di Fara, etc. They can take their logo and...
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
Damon have you tried the burger at Rustic Canyon yet? Let's get a burger sometime. I would love to be fodder for your entries... http://www.diglounge.net/food/national-burger-day-at-rustic-canyon/
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
The trolls sure are coming out of the woodwork lately.
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
@BigWoollyMammoth
Well said. I momentarily lost sight of the celebratory nature of this beautiful, burger blogging. Cheers.
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
I say we cook a burger over these flames...
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
Damon specifically didn't whine about going to Cleveland. Rather, he pointed out that kind whining by someone from the coasts is a tired rhetorical technique and then he pointed out that he wasn't going to do the opposite and be obsequious. I think I figured this out when I read:
"Okay, normally this is the time when the coastal blogger either fortifies his snark credentials by eviscerating an easy target with worn clichés about a metropolis in peril or, alternatively, curries favor with an Middle American audience by communicating surprised delight at a resurgent city."
He was introducing his review by being self conscious about his status as a coastal writer and visitor in a city that would traditionally be bashed on the one hand, or over-served praise on the other, by someone like him. He then goes on to say that he's specifically not going to take either posture in his piece. I think I figured this out when he wrote: "I'm not going to assume either posture."
Rather, he mentioned it because it was relevant to an event in his life that would come up again later when he was strolling on the beach. It's a storytelling technique deployed to communicate his experience of having the burger in Malibu. Still with me?
Being put off by people who whine about Cleveland doesn't mean you have below grade level reader comprehension ability. It's the criticizing a person for doing something that he was EXPLICITLY not doing that means you have poor reading comprehension skills.
You are right, as for your skin tone in relationship to sun exposure, I can make no assumptions and it's beside the point.
Does this seem clear? Maybe ask a friend from an interior locale for further help.
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
WTF would anyone even bother to 1) go to this place 2) order food (burger) here 3) review it on a national "burger" blog. ugh!
It's Paradise Cove. Biggest AHT waste of time ever.
Paradise Lost at Paradise Cove Beach Cafe in Malibu, California
@iheartcheese -- and your comment criticizing other comments was so productive, right?
sorry, but when an article written by someone from the coasts starts out whining about having to go to cleveland (of all places, the horrors!) it puts a bad taste in my mouth right away. i don't think there's anything lacking in my reading comprehension or melanin by forming that opinion.
Keste Pizza & Vino: What You Can Expect
A miracle happened last night. My son's fight got into LGA ten minutes early at 9:49PM. That gave us plenty of time to get to the Village, find a spot on the street and head over to Keste. In short, if you like a nice soft, moist Napoletana crust you will love Keste. You can check the photos at the link below to see what we ordered. In addition to some very good pies, I was impressed with the fact that Roberto was manning the oven along with another pizzaiolo the whole time we were there. And although I ached desperately for a dimmer switch, the place had a truely authentic Napoletana atmosphere the placed still packed at midnight, and half of the clientel were speaking Italian. Here's 31,000 words for you:
http://www.flickr.com/photos/pauliegee/sets/72157616620832116/
Ciao,
Paulie Gee
Keste Pizza & Vino: What You Can Expect
I've seen those little sausage and spinach rolls at John's pizza on 44th Street. My question is how come John's pizza in the West Village doesn't serve these as well.
Keste Pizza & Vino: What You Can Expect
Can I solve this for everyone?
Una Pizza Napoletana is awesome. What Tony did was pioneering.
Keste' is also awesome. What Roberto is doing is pioneering.
They do not conflict BUT compliment each other.
Look, in Naples, Da Michele, one of the best pizzerias doesn't even use Mozzarella di Bufala, but cow's milk (Fior di Latte). That may be shocking to some but he still is a master in his own right.
Again, Una Pizza Napoletana and Keste' do NOT conflict, they compliment each other. That's a good thing. Full disclosure, I am writing a article for the paper I write for (The Epoch Times) and it COINCIDENTALLY talks about only these 2 very people!!! I am their wine contributor so we shall see if they take the food one. Anyway, as a business man, if I wanted to pay $4,000 to learn the right way to make pizza, as an expense it is cheap compared to other costs and when you factor in the long run, it's pennies really. It's not even half a month's rent for a commercial space in Manhattan. Come on now! The only thing that matters along with the knowledge is PASSION. And that will separate any pizzaiolo from the rest. Are We Satisfied? Hey I am just happy I can stuff my face when there's unfortunately so much hunger out there! take care guys. And I'll keep you posted on my pizza article.
Gianluca Rottura
http://www.pizzaandcoffee.com/
Keste Pizza & Vino: What You Can Expect
When it comes to a pizza crust UPN is certainly at the top of the heap. I do agree with Big B regarding the toppings though. Roberta's, Motorino and Fornino have great toppings and for considerably less. Duke Ellington said Take the A Train, I say Take the L Train.
Ciao,
Paulie Gee
Keste Pizza & Vino: What You Can Expect
If you're lucky enough to have authentic Neopolitan pizza that you like, good for you, djai! But for folks in places like Pittsburgh who are still crying since Roberto's departure (just as some of us in NJ were sad when he left A Mano, which is now--under Roberto's tutelage--back to making their pies correctly, btw), I bet people in different areas of the country would be thrilled if someone who was serious about learning how to make these pizzas spent $4K before opening a place...
Keste Pizza & Vino: What You Can Expect
There is way too much hype for this place. Una Pizza keeps it very simple. I'm entitled to an opinion, and my opinion is that una pizza was one of the first places to start the "Naples" pie trend. They paved the way for places like Co. from Jim Lehey, Keste, motorino. That's all I'm saying, i'm not knocking anyone, but so many restaurants struggle to make it, i just don't see anyone spending $4,000 on a class. That's insane.
Keste Pizza & Vino: What You Can Expect
Yeah the classes are an investment for people who want to open their own pizza places. Maybe bring more authentic Neapolitan to other cities or compete here in NYC.... As for UPN, it is very good but a little over-hyped. One of the top Neapolitan pies in the city, sure, but not hands down best. Also, there can be perfection in simplicity but most nights I want a couple of pies and one of them should have some great toppings, something UPN doesn't do.
Keste Pizza & Vino: What You Can Expect
for djai695:
I really didn't understand your comment.
You talk of tough times in this economy and then you suggest to go buy UNCOOKED pizza at "una pizza" for 23 USD ????
That's obsecene !!! Come on, 23 USD for water and flour !!!!!
I'm from Naples, and let me tell you, "Una pizza" is way over rated ...
And in regards to those 4,000 USD classes I understand they are for professionals. Spending 4,000 to learn what it can become your future profession does not seem to be that much, don't you think?
I'm sure for 4,000 USD they do not just teach you how to make a pie at home....
Keste Pizza & Vino: What You Can Expect
No one can compete with Una Pizza Napoletana.... His pies make me feel as if i'm in Naples, and his space is refreshing and clean. Not too mention, the simplicity of the menu works well. A simple pie with the best ingredients money can buy, and nice glass of refreshing citrus toned, floral Greco Di Tufo goes so well with the pies. Keste has competition with places like Joe's, John's in the vicinity. Who in their right minds would pay $4,000 for a class on how to make pizza. In this economy people can barely afford a whole pie.
Keste Pizza & Vino: What You Can Expect
@curlz I always enjoyed the pies when he was still at A Mano as well. In the name of shameless self-promotion, here are some shots I took when Roberto was still associated with them:
http://www.flickr.com/photos/pauliegee/sets/72157603411254722/
Ciao,
Paulie Gee
Keste Pizza & Vino: What You Can Expect
I've been a fan of Roberto's since he opened A Mano, and learned quickly that a lot of people don't "get" what he's doing, just as there are people who don't "get" the difference between authentic Chinese food and the stuff you find in the majority of Chinese restaurants. I really hope that New Yorkers will embrace the real Neopolitan pizzas at Keste, because they're fantastic! But this is NOT NYC pizza, as Adam says. This is the REAL. DEAL.
Pizzeria Owner Who Pistol-Whipped Customer May Be Mob Informant
I loved the line in the story that said that a car with Jersey plates showed up at the restaurant the day after the video got out - the guys asked for Joey Calco. Looks like it's definitely him. ;)
Cocktails: Rediscovering Dubonnet
Lillet Rouge over ice with lemon...thanks, ex-girlfriend I wouldn't otherwise remember...
Cocktails: Rediscovering Dubonnet
I like to drink it... and one day I will learn how to spell its name. LOL
Cocktails: Rediscovering Dubonnet
It's a marvelous thing. I have been drinking it for a very long time, both the Blonde and Rouge versions -- each have their own taste and charm, but the red version is the one that most people think of. Very close to Byrrh in character (another drink I like, by the way, though quite difficult to find).
Great on the rocks with a twist, or turned into a Louisiana Lullaby -- to my mind, the perfect cocktail for Easter.
Let us not forget Dorothy Michaels ordering a Dubbonet on the rocks with a twist at the Russian Tea Room in "Tootsie!"
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One good tablespoon of Tabasco mixed with 2 cloves of minced garlic, please.