LA's Other Brown Haze: Tap Water

The greatest fuel any human can put in their body is generally the most overlooked on any menu—water. It might not be the sexiest or most thrilling item served during a night out, but water can make or break a meal. One friend of mine, who waits tables at an unnamed restaurant chain, recently recounted a tale of a customer concerned about “LA death water.” Said customer assumed the kitchen came equipped with water filters to protect its clientele. As anyone living in the city can tell you, coming home after a week’s vacation means clearing out the murky water stored in your pipes before cooking or cleaning. When it comes to ordering water at restaurants, there are a few keys to enjoying your water while avoiding the murk.

First, ninety-nine percent of restaurants do not filter their tap water. Classy establishments may offer bottled water, but filtering the free water flowing from the city treatment plants is a rarity. Tip number two on ordering water: get your water ice free if you want to gauge its true taste. The chill of ice water masks any bizarre flavorings in a glass of H2O. Water without ice also adds a bit of European style and sophistication to the dining experience. Lastly, take advantage of restaurants that provide a quality bottled water. I don’t mean the usual Crystal Geyser or Dasani, or even atrociously priced fizzy water. Nothing satisfies so subtly as smooth, clean French or Italian bottled water. For a less expensive Eastern treat, give cucumber water a shot some time (Mr. HANA at Westfield Century City). It’s not an every night of the week decision, but once in a while it gives your body a break from the red, white, and amber. You can even drive home safely without guessing how many margaritas equals a DUI.
—Jeremy Millington

Pioneertown Landmark Saved by Firefighters!

It's fire season, folks, and as much as we live in denial about it, every year it comes, and this year some of our neighbors aren't going home--so keep 'em in your thoughts. This year it hit early in the desert near Yucca Valley, in a place called Pioneertown, an outpost Hollywood built in the 1940s as a location for Gene Autry, the Cisco Kid, and a horde of Westerns.

We've been to Pioneertown a handful of times and are particularly fond of it's self-appointed city center, Pappy & Harriet's on the downtown drag. A cool and dark oasis from the hot hot hot summer sun, it also boasts a meat-lovers barbecue menu, a great bar, and live music from a lotta country, rockabilly, and bluegrass performers that you Have heard of.


Miraculously, Pappy & Harriet's and most of downtown Pioneertown was saved by our favorite superheroes, firefighters, who are apparently now fighting two large blazes that are promising to combine.

Sadly, many Pioneertown residences didn't make it. Once the fire passes, they're gonna need some business to rebuild their homes and city revenues, so take a side trip from the Springs or your Cabazon fix, or plan a getaway and visit Pappy & Harriet's Palace in Pioneertown, right next to Yucca Valley.

Diary of a Bad Idea Rethought

For a few years there, we loved the occasional visit to Sushi of Naples in Pasadena: A pleasant and reliable place to meet after work for some sushi, sake and Kirin Ichiban on tap--mostly sake and Kirin. Then...a new owner took over. After a slapdash remodel that blanketed the floors with casino-style carpeting and some radical menu changes, it was painful to watch our favorite servers force a smile as they waited on fewer and fewer tables when the regulars just stopped stopping by. In fact, the only one left smiling was their iconic etched fish.


But we missed their Mardi Gras rolls, a delectable combination of crab, rock shrimp, albacore, avocado, chili sauce and deep fried onions, so we'd keep stopping in for a fix. The menu had gone "gourmet" and not in a good way--but the sushi chefs were still there, so our beloved concoction was safe--even if we did have to look at that hideous carpet.

With the polish off the remodel and the vulgar carpet fading, we're glad to report tables are filling up again-with regulars. The menu is slowly eeking back to its former, and better, self and the staff is smiling again. Guess the customers are sometimes right.

The 2006 List

The 2006 List
Nine Trends We’d Like to See in Ought Six
(in no particular order)

1. Stepping it up from Two Buck Chuck and trying affordable Australian and Chilean wines
2. Knowing that a nice bottle of non-vintage true-French champagne is a great treat to keep in the back of the fridge, but a case of domestic beer for a night with close friends and great music is a must.
3. Mixing quality cheese with fresh vegetables or fruit
4. Going to farmers market for breakfast or lunch.
5. Listening to good dining music (extra points if it’s live).
6. Knowing that carbs aren’t dead yet.
7. Post-bar taco runs (in fact, all taco runs).
8. Remembering that while tea was cool last year, flavorful organic coffee will never go out of style
9. The return of the sandwich!

Why I Love L.A....

Why I Love L.A.

Reason #43052: Pink’s Hot Dogs

Hot, chewy, and about as “real” as anything in this town, Pink’s Hot Dogs (Hungry? Los Angeles, p. 69) are a bona-fide L.A. institution. Pink’s is the L.A. experience and if you don’t see a celebrity strutting their stuff down Melrose while you’re in line (and you’ll have plenty of time to look around with a twenty minute wait on a good afternoon), you’re bound to see one on the 8x10s that line the wall. But only the truly blessed celeb are honored with their very own hot dogs like the Huell Dog, named after our own local TV legend, Huell Howser, or the Ozzie Dog, named after hard-rocker-come-incoherent-mumbler Ozzie Osborne.

But my love of Pink’s doesn’t come from any of the cleverly named ‘dogs, but from the true L.A. ambience of this Hollywood pillar. As I waited in the parking lot, stomach filled with the beyond-tref Mulholland Dog--a foot-long hotdog smothered in sautéed mushrooms, bacon, nacho cheese, and jalapenos--a balding avuncular man, doubtlessly development exec, stood next to me and said, “You know, if they ever need someone to play a young John Stamos. They should call you.” Not thinking that it was strange that this man, whom I had never met before, spoke to me with such familiarity, or that he suggested that I look like TV’s Uncle Jesse, I thanked the man and we parted.

This is, after all, Los Angeles.

For Restaurants Affected by Hurricane Katrina

There's a message board for you to exchange information.
http://katrina.guestbridge.net/