(Honolulu) Reviewed: Buho Cocina y Cantina

Restaurant: Buho Cocina y Cantina

• Cuisine: Mexican
• Location: 2250 Kalakaua Avenue, Level 5 - Honolulu 96815  
• Pricing: $$
• What's delicious: Cocktails, queso fundido (newer version made w/ white, stringy cheese), tacos, chips + salsa + chunky guacamole, enchilada plate (great rice & beans, to boot)
  
• Perfect for: Rooftop/al-fresco dining, happy hour, homesick Californians & Texans, date night, group dining/imbibing

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Prior to my recent jaunt to Oahu, I spent hours upon hours scouring and cross referencing dining websites for the best places to eat in Honolulu.  In a locale especially famous for its regional/Hawaiian and Japanese cuisines, you can imagine my curiosity after having read about Buho Cocina y Cantina, a contemporary Mexican restaurant/bar perched high above the palm tree-fronds and Waikiki Beach...

Having made reservations at more, shall we say, "Hawaiian-centric" restaurants for the majority of our meals, I figured that Buho would be a welcome distraction.  My interest (in the restaurant) was further piqued when I learned that Chef Silva was a Mexico City native.  Music to mis orejas!  And a *much easier* sell to my travel sidekick, Amanda, who trepidatiously agreed to accompany me to a (gasp) Mexican joint.  In Hawaii.

Given my preference for beach-side dining, I've not been to many restaurants in Honolulu where I've had to utilize an elevator.  However, once the doors opened to reveal Buho's spectacular 12,300 square foot-rooftop, Amanda and I were overwhelmed by its stunning 360-degree views - indoor and outdoor seating enclaves - the gorgeous and diverse clientele - and a sizzling Latin aura/vibe.  "This place is fantastic!" Amanda exclaimed.  "Can you imagine how awesome it would be to come here on a date?"

 
Buho's gorgeous al-fresco dining terrace: Photo credit to Honolulu Pulse

 
Sunset - and a killer view - at Buho: Photo credit to The Waikiki Shopping Plaza

To properly kick off our meal - and holiday, for that matter - Amanda and I each ordered a tequila-based cocktail: A muddled-strawberry concoction for her and, for me, a classic/traditional margarita.  Salud!



While much of the literature I had read prior to my arrival boasted of Buho's "stylish spins" and "remixes" on Mexican food (think dishes made with "right now" ingredients like pork belly and kale, plus menu items like Quinoa-Stuffed Chile Rellenos), I had absolutely no interest in ordering any of the like.  What?  I'm a traditionalist!  That means no kale salads - no quesadillas made with goat cheese - no jalapeno poppers - and, for the love of God, no fried calamari or French fries!  At least not while dining at a Mexican restaurant.

On that note, I'm going to share some of our favorite traditional dishes from Buho's dinner menu:

Homemade chips, salsa, plus guacamole

Note: Chips/salsa and chips/guac are listed separately on the menu

Although it wasn't nearly as spicy as we would have preferred, Amanda and I could not keep our hands off of the warm, salty, house-made chips and roasted salsa roja.

While I personally found the guacamole to be perfectly flavored and balanced, its texture was incredibly chunky and red onion-heavy, thus leading me to assume that it could potentially pose as a turn off to those less keen on the crunchy, pungent bulb.

Queso Fundido

FYI: Make sure to order this version (white cheese with or w/o chorizo) as opposed to Buho's yellow queso, which I found to be grainy and bland.  Yes, I really said "grainy."

If you were to ask me which three dishes I'd like for my final meal on Death Row, "queso fundido" (a.k.a. "melted cheese" for all of you gringos out there) would unequivocally slide in to either the first or second of the three slots. 

As if this bowl of molten, stringy white cheese wasn't delicious enough in its naked state, Buho crowned theirs with a mound of fragrant, house-made chorizo.  Three warmed flour tortillas and a small dish of pico-de-gallo served as both accompaniments and crucial ingredients in which to make "queso fundido burritos."

Tacos: Smoked Brisket, Fresh Fish of the Day

From the moist, non-gristly smoked brisket topped with a crunchy red cabbage slaw, buttery chunks of avocado meat, and spicy, pickled jalapenos - to the incredibly fresh and tender ancho-battered fish crowned with the red cabbage slaw, sweet and savory mango pico-de-gallo, lime, and creamy chipotle aioli - Buho absolutely knocked these tacos out of the park.  Wow!

 

Jidori Chicken Enchiladas

In any other instance, I would have ordered cheese enchiladas, but our server insisted that we sample the chicken (enchiladas).  "Jidori is to poultry what Kobe is to beef," he proclaimed.  Done!  I was sold.

Visually, this entree could not have been more attractive; I mean, just look at the gorgeous contrast of colors (in the photo, below)!  In terms of taste, I loved every aspect of this dish, save for the chicken component.  How ironic, right?  Enveloped within the soft, folded corn tortillas, the meat, albeit flavorful, came in grilled chunks and was not bound by cheese.  Healthier without a doubt, but if cheese (a binder) is left out of the enchilada, the chicken should be shredded to retain its form and, most importantly, its moisture.    

From its central location, visual appeal, and breathtaking views - to the fantastic service and assortment of both contemporary and traditional Mexican dishes, Buho proved itself amongst the dizzying sea of regional fare-restaurants, houses of predictable cuisine (Italian and American), and state-side chains.  Without a doubt, its arrival has been a much-needed addition to Honolulu's dining - and imbibing - landscape.   

Chocolate, peanut butter, and Niman Ranch beef: Recuperating with MUNCHERY

One of the pluses of living in LA is that my folks, who reside in Texas, are just a non-stop flight away.  So when I learned that I had to have surgery, I asked my mom to come in town and take care of me.  #MamasGirl #8GoingOn35
In planning our meals for that week, Mom mentioned that it would be a good idea for us to make a large supermarket run so that we could nosh and nest without having to leave my apartment.   "That's cute and all, Mom," I said, "but you don't even cook!  What are we going to eat for dinner, popcorn?"  She laughed.  "It's true, though!" I exclaimed.  "And it's not like I'll be able to cook."  She agreed.  Granted, there was always Blue Apron (too labor intensive) or Seamless Web (the options in LA suck) and Postmates/Caviar (great selections, but too expensive), but I had a better idea...

Munchery, a meal delivery service that I had already been utilizing for a few weeks leading up to my surgery, could not have been a better option for those first few post-operative days.  And nights.  With meals and snacks created by local chefs (think along the lines of LA's very own Roy Choi) who have worked at some seriously brag-worthy restaurants (ahem, Spago and Providence to name a few), each chilled order is hand-delivered to your door, literally "ready to heat when you want to eat."  Here's the nitty-gritty of how it all works!

With the ability to peruse Munchery's menu for the upcoming week, I ordered the following selections - to be delivered between 6-7PM - for the eve post my procedure:

• Your Perfect Burger
• Vegetable Tortilla Soup
• Jalapeno & Gouda Mac 'n' Cheese
• Peanut Butter Chocolate Tart

With the exception of the mediocre tortilla soup, every other dish was, quite literally, life-altering.  I mean, who the hell would have thought that you could savor one of the best burgers YOU'VE EVER HAD IN YOUR LIFE (yes, I really just said that) courtesy of a meal delivery service?  In the comfort of your own home, no less!  Well, when you start with a patty is constructed of sous-vide cooked Niman Ranch ground beef, you already know that you're in for something incredibly special.  Add to that an assortment of crucial "make-your-own-burger" accoutrement: Brioche bun, California cheddar, apple wood-smoked bacon, sliced red onion, caramelized onions, sliced tomato, butter lettuce, mayo, ketchup, and a secret sauce.  And some really, really delicious and salty kettle-cooked potato chips.

 

Photo courtesy of Munchery

I may have still been high from the anesthesia, but here's one sensation that I will not soon forget: When I took my first bite of the Peanut Butter Chocolate Tart, I had a full-body orgasm.  With a buttery, crumbly, chocolate-cookie crust that gave way to a generous amount of creamy homemade peanut butter suffocated by a layer of chocolate ganache, how could I not??  Oh my fcuking god.  WOW!  

 

Photo found on Pinsta.Me

For those of you who don't live in LA, I pity you.  Why?  Because you will never taste these fcuking glorious items.  However, with Munchery available in other US cities - SF, Seattle, and NYC - I'm confident that there are plenty of stellar meals/snacks that I will never get to experience, either.  I suppose it's a fair trade-off!
Want to check out Munchery for $10 off your first two orders?  CLICK HERE!  Oh, and you're welcome in advance ;-)

Reviewed: Rustic Canyon

Restaurant: Rustic Canyon

• Cuisine: Seasonal American (menu changes frequently depending on what's fresh/in season)
  
• Location: 1119 Wilshire Blvd. - Santa Monica, CA 90401  
• Pricing: $$-$$$
• What's delicious: Brined & Roasted Chicken
• Perfect for: Foodies - date night - small groups - food origin/status/organic-conscious diners

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Rustic Canyon, the crown jewel and namesake of its small umbrella of sister restaurants and culinary concepts, has long been on my queue of places to try in LA.  And I'm proud to report that, as of last weekend, I was finally able to cross this seasonal American stunner off of my list.  It only took me 14-months!
Situated within a bright and airy modern space (think floor-to-ceiling windows and a room height that soars upwards of 20 feet), the restaurant's aesthetic is as natural - yet visually attractive/tantalizing - as its food and drink offerings.

 
Photo found on www.lamag.com




Upon arrival, Elaina and I were promptly seated at a cozy two-top that hugged the wall of floor-to-ceiling windows overlooking bustling Wilshire Blvd.  To whet our appetites, we were rather quick in ordering a round of cocktails: A cosmo for her and the "Dirty Gibson" (Aviation Gin, Dolin dry vermouth, house-made cocktail onion, and onion brine) for me.  While the "house-made cocktail onion and onion brine" sounded sexy on the menu, I found the flavor to be a bit off-putting.  Don't get me wrong, I love onions - whether fried in rings or freshly-chopped and scattered atop my Mexican food - just not in the 'sippable' form.  In the future, I'll stick with my go-to: A "filthy" Hendrick's Gin martini on the rocks.  Served with as many olives that will fit on a toothpick.  And a "double shot" of olive juice on the side.
In an effort to sample more menu items, Elaina and I split everything we ordered.
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Appetizers

Summer Bean Salad
Blue Lake and Romano beans (both similar in shape and texture to the green bean) were dressed with salted, chopped almonds and sweet pluot segments (of the plum family) before being tossed in a tangy blue cheese dressing.
Elaina and I loved the texture that came courtesy of the crunchy beans and almonds, plus the sweet/salty flavor contrast that resulted when the pluots kissed the blue cheese.

 
Summer Bean Salad
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Grilled 'Le Grand' Nectarine
When I hear the word "summer," I automatically think of nectarines.  So when I spotted this salad on the menu, I demanded that it be included in our appetizer order.
Perched atop a fluffy "cloud" of homemade ricotta cheese were loose leaves of fragrant basil and arugula, fried polenta "croutons," and slices of perfectly-ripened nectarines that had spent just enough time atop the grill to gain their coveted "marks."  Drizzled olive oil, freshly-ground black pepper, and sea salt completed the dish.
Although the flavors were bold and exciting, it was the texture of the nectarine's warm, melt-in-your-mouth flesh against the cool ricotta cheese that was truly transcendent.

 
Grilled 'Le Grand' Nectarine
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Pappa al Pomodoro
As if the sound of "...a rich Tuscan tomato stew" wasn't seductive enough, add "...thickened with pieces of day-old bread."  And, for $3 extra, an ice cream-scoop of burrata cheese!
"This stew is so thick that you could eat it with a fork," our waitress chuckled.  So, you can imagine her surprise when Elaina and I asked her for a few slices of grilled bread for dipping purposes...

 
Pappa al Pomodoro
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Entree

Brined & Roasted Chicken
Plated atop a bed of creamed corn kernels and Vadouvan curry jus was the juiciest, moistest chicken that I've had to date.  The bird was oddly crowned with warm romaine lettuce leaves (Sorry, I just don't understand the "cooked lettuce" trend.  It's off-putting!).
Never one to order chicken at a restaurant (What?  It's fcuking boring.  You may as well order tofu, for god's sake!), I was completely blown away by this dish's unique preparation (brining prior to roasting).  Like I said in the paragraph above this one, I've never had a more moist piece of poultry, save for a fried turkey at Thanksgiving.  While breading and deep-frying is typically favorable, the brining method is much more heart - and waistline - healthy.

 
Brined & Roasted Chicken


Aside from the fact that Rustic Canyon's food/drink is exemplary, it's dishes are composed of ingredients sourced from farmers and ranchers who practice sustainable agriculture.  And that, to me, is a beautiful thing.
In my 14-months of living in LA, this is one of my most favorite meals and, certainly, a restaurant in which I plan to return.

Reviewed: Dinner at Mare

Restaurant: Mare

• Cuisine: Californian, Mediterranean
• Location: 7465 Melrose Avenue - Los Angeles, CA 90046
• Pricing: $$
• What's delicious: Muddled-fruit cocktails, Mussels with Romesco and Sausage Broth
  
• Perfect for: Al-fresco dining - date night - group dining - cocktails

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Situated within a sexy, hidden patio/garden behind Melrose Umbrella Co. and Greenspan's Grilled Cheese is Chef Greenspan's newest concept: Mare.  And, speaking of concepts...While I do love a good trend/gimmick (i.e. a restaurant with a jewelry store and/or hardware shop facade), the logistics must be fairly user-friendly.  Getting *IN* to Mare is tricky; guests have to meander through the grilled cheese shop - up a short flight of stairs - through the tiny kitchen - and beyond a heavy door to reach Mare's hostess stand.  I can only imagine how annoyed the employees at the grilled cheese joint get every time someone asks to be pointed to "the new restaurant."  All that aside, when we finally reached our destination, Ayano and I were greeted by an incredibly friendly hostess who led us to a two-top under a gorgeous canopy of trees and twinkling strewn lights.

 
Mare's outdoor dining "room"

While I loved the outdoor atmosphere (there is no interior seating, FYI), I found the menu to be a bit random and oddly organized.  The first half listed appetizers and sides under the heading of "Plates," followed by two entrees - skirt steak or the whole fish - and "Shellfish."  Finishing the menu, "Desserts" preceded "Drinks."

 
Le menu

To whet our appetites, we were presented with a gratis, picturesque potpourri of pickled peppers, olives + pistachios + kumquats, a halved lemon, garlic olive oil, and two generous hunks of "everything" baguettes.  While I found the halved lemon to be a bit of an odd addition, I really enjoyed the peppers, olives, kumquats, olive oil, and bread...although it wasn't as moist as I would have liked.



Shortly thereafter, our cocktails arrived.  The menu offers a selection of wines and beer, plus a number of spirits muddled with a variety of fresh fruit and herbs.  I opted for the tequila beverage which contained kumquats - among other citrus fruit - and, what appeared to be, basil leaves.  I could not dreamt of a more refreshing, sweet'n sour, delightful summer cocktail!  A++!

 
Tequila + muddled citrus and kumquats

The first "Plates" to arrive were the Roasted Broccolini and one of the evening's specials: Scallop Crudo.

If you're a fan of the fragrant garlic bulb, the greens are a must order!  Served atop a thick schmear of garlic paste, the roasted broccolini was crowned with fried garlic chips.

 
Roasted Broccolini

Thick slices of raw scallop were topped with green plums and briny sea greens, which perfectly accentuated the delicate oceanic flavor of the mollusk.

 
Scallop Crudo

Forgoing entrees, Ayano and I each chose to order one of the customizable shellfish dishes.  She opted for the shrimp with Vadouvan curry and I chose the mussels with a sausage/romesco broth.  Our shellfish bowls were paired with a mound of naked spaghetti noodles and two shelled poached eggs.  Random.  I would have much preferred a crusty baguette to soak up the remaining broth (Right? I mean, traditionally, that's how I've eaten mussels.  And you, too, no doubt.), but I decided to put my snobbery aside and give the egg and noodles a whirl.  The mussels were plump and the sausage/romesco sauce was outstanding.  When all that remained was broth, I added the spaghetti noodles and topped them with the freshly-cracked poached egg.  I tossed the ingredients to combine and took a bite.  "Aha," I exclaimed to Ayayno.  "Now I get the whole noodle and egg thing!  It's really yummy!"  She smiled and nodded.  My only complaint was that both the noodles and the egg were chilly, as they had a while to cool during the time that we ate our respective shellfish (Mare should present these items once the guest has *almost* finished their shellfish.).

 
Shrimp in a Vadouvan curry broth

 
Mussels in a sausage + romesco broth

For dessert, Ayano and I split the Blood Orange "Trifolo" - layers of semolina cake, fruit, and blood orange-curd - served in a mason jar.  Cute, kitschy and, most importantly, delicious.  A plate of rosemary shortbread accompanied.

 
Rosemary shortbread

Like many new successful restaurants, I suspect that the minor food hiccups at Mare will lessen with time, especially with uber-talented Chef Eric Greenspan at the helm.
Ayano and I thoroughly enjoyed ourselves and I look forward to returning in the future!

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Lindsay, Beverly Hills Bites