Pretty sure this is just Nobu's famous recipe, no? Any distinction? The Miso Black Cod is, I believe, Nobu's best-known dish, and I've seen it imitated at a lot of different sushi-type places around New York. It's an astonishingly simple plate.
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Oh. My. Cod.
Posted by Audie Metcalf on Jul 12, 2010
Hey Guys!
Normally we here at Voltaggio Brothers like to bring you insidery updates on our friends Michael and Bryan, but today it seems that both boys are just busy bees, hunkering down in their respective kitchens, and generally being workaholics. Neither brother blackened a thumb or welcomed an electric car to their restaurant this weekend, leaving me with little explosive new info for all their fans.
So, I thought I would take this opportunity to speak about something very important. Something life-affirming. Something I like to call Miso Marinated Black Cod from Katsuya Hollywood.
This sweet and salty fish is delivered to the table on a giant banana leaf - the crisped, almost maple exterior gives way to its tender, buttery flesh, the Miso marinade infusing each bite with a dark, umami kiss. Annnnnnd If I keep writing words like this, I'm going to have to make a reservation for myself. Tonight. Again.
For all our west coast compatriots, please book your table this very minute. For all you non west coasters...well...stop not living in Southern California. We have a lot of excellent things here, so please begin your relocation process. Thanks so much.
Let us know all about it if you make the trek to Katsuya. Alternatively, have you had other thrilling cod experiences? Share them with us in the comment section.
Thanks, everyone!
-Audie
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- Aug 18, 2010
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Michael Voltaggio Honored By Haute Living!
Posted by Audie Metcalf on Jun 9, 2010
Hey Guys!
We were thrilled to see that Michael Voltaggio and his restaurant, The Dining Room at The Langham were honored by Haute Living magazine! Melisse, Hatfield's, Il Grano and Coast at Shutters on the Beach rounded out the rest of the group, so Michael is in amazing company. Bravo to Michael for this great laud!
We'd love to hear about your experiences at The Dining Room - have you been? Let us know right here in the comments!
Thanks, everyone!
-Audie
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Burger Review Winner!
Posted by Audie Metcalf on May 21, 2010
Thanks for all your submissions! We here at VoltaggioBrothers.com looked them over, and the Brothers' favorite review was from a Seattle reader, Michael Kim!
Here's the review!
Matt's in the Market | Seattle, WA | Don & Joe's Lamb Burger
Matt's is perched on the third floor of a building that shares the same view of the Sound as the Public Market Center sign. Reservations are highly recommended, especially on weekends. This place fills up fast, and for good reason. The entire staff is incredibly helpful, friendly, and unpretentious. I always imagine really good restaurants having secret laboratories in the back that hold the secrets to their deliciously addictive food. But Matt's kitchen is not only open, but also indicative of the homey atmosphere. Every time I go, it feels like Matt's having me over for dinner with a couple of friends.
Enter Don & Joe's Lamb Burger. If I were a lamb, this is how I'd want to die, sitting on a brioche bun next to my best friends: bacon, herb mayo, goat cheese, and sweet onion jam. Normally, I find goat cheese to be a bit of an attention hog, but not this time. The goat cheese melts beautifully with the herb mayo, bringing out the best of the bacon and lamb. And don't even get me started on the sweet onion jam. That jam is to die for. The sweet onion jam helps balance out the savory nature of a bacon and lamb burger. All this comes next to a refreshing side of chickpea-sultana salad, which I'm pretty sure is just there to make you feel like you ate something healthy for lunch.
The next two times I went, that's all I got. I was addicted. I've branched out over the past few months, but this burger still kills the grill. If you have room, get the Apple Cinnamon Bread Pudding. It will change your life. Again (assuming the burger changes your life, which it will).
Matt: Will you still let me eat here if I ask you to lamb my burger and bread my pudding?
Have a great weekend everyone!
-Audie
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Food Writing
Posted by Michael Voltaggio on Apr 26, 2010
Someone told me about one of my recipes being featured in this very cool food blog called Sass and Veracity and it got me thinking about food writing. Jonathon Gold, Pulitzer prize winning food writer of LA Weekly, formerly of Gourmet Magazine, is someone who consistently churns out fantastic restaurant reviews. His book, Counter Intelligence: Where to Eat in the Real LA is both an amazing read, and will act as your go-to guide for all of your Los Angeles eating. Even if you don't live out here, it's still some of the best food writing out there - he includes everything from the Alameda Swap Meet to Cupid's Hot Dogs to Palm Steakhouse.
So, what food writing inspires you? Is there a food critic's reviews that you immediately flip to when reading that newspaper or magazine? Cookbooks you read again and again - whether or not you ever make the recipes? Maybe a food blog inspires you daily? I was really impressed with this blog by ten year old Sofia - her mom is food writer Julie Wolfson. Fortunately, she gave Langham a favorable review.
We'd love to hear who your favorites are.
-Michael
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Kogi Up To This!
Posted by Michael Voltaggio on Apr 7, 2010
Hey everyone,
This post is for all my LA comrades. What about the rest of you, you ask? Well, for the Kogi truck alone, I'd start planning a westward sojourn as soon as possible. These are like ice cream trucks for grown ups, but instead of ice cream, you have tacos, sliders, quesadillas and amazing, smokey meats.
Founders Mark Manguera, Caroline Shin-Manguera and Chef Roy Choi created this oasis on wheels for hungry, late-night noshers and it's become a huge phenomenon. Some of my favorite bites have been the sliders and the incredible short rib tacos.
Twitter is used to announce locations of different trucks, so every day offers a different place with a different bite. Have you been? Any favorites? Tell us in the forum!
-Michael
This post is for all my LA comrades. What about the rest of you, you ask? Well, for the Kogi truck alone, I'd start planning a westward sojourn as soon as possible. These are like ice cream trucks for grown ups, but instead of ice cream, you have tacos, sliders, quesadillas and amazing, smokey meats.
Founders Mark Manguera, Caroline Shin-Manguera and Chef Roy Choi created this oasis on wheels for hungry, late-night noshers and it's become a huge phenomenon. Some of my favorite bites have been the sliders and the incredible short rib tacos.
Twitter is used to announce locations of different trucks, so every day offers a different place with a different bite. Have you been? Any favorites? Tell us in the forum!
-Michael
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Best Cocktail Ever?
Posted by Michael Voltaggio on Apr 5, 2010
Hey everyone,
People keep buzzing about the incredible cocktail, Writer's Block, at The Hall--a beautiful brasserie, attached to the Palihouse hotel on Santa Monica in Los Angeles, CA.
This subtly fizzy drink is part Tito's vodka, lime, apple and cucumber juice, and finished with a splash of sparkling wine. The head bartender, Joe Negron, tells me the tartness of the apple and the sweetness of the cucumber create a verdant mixture in the mouth, giving the drink an almost gimlet-like sensation. The wide cocktail glass its served in is the perfect shape for a refreshing gulp, and the pale hit of fruit doesn't make it sweet, but rather bright. I'm definitely going to brave the LA traffic for this one. Have you?
I'd love know if anyone has had this, and what all your favorite cocktails are for the Spring and Summer--post in the comments!
The Hall also offers a great french-inspired menu for the week, and then a British Sunday brunch.
-Michael
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Best Roast Chicken Ever?
Posted by Bryan Voltaggio on Mar 30, 2010
Hey everyone,
Full disclosure--I haven't yet tried this. But the number of people who have suggested I check out Maialino's roast chicken prompted me to write this post. Instead of sharing with you, I'd love it if you guys shared with me--has anyone had it?
There's few better things in life than a perfect roast chicken, and New York Magazine seems to think this one is it.
Do you?
Post your thoughts in the comments. I would also love to know other great roast chicken you've had or made yourself. And be specific--I get ideas from you guys all the time!
Cheers,
-Bryan
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To Cork or Not To Cork
Posted by Bryan Voltaggio on Mar 16, 2010
Hey everyone,
There is a growing debate in the state of Maryland over the practice of corkage. Currently, patrons are not allowed to bring their own bottles of wine to a public restaurant. I support potential legislation allowing the practice of corkage, as it offers a better experience for patrons, and increases traffic to local restaurants.
WTOP.com has a good article on the issue. Here is an excerpt:
"The idea was raised by chef Bryan Voltaggio of Volt restaurant. He has seen a similar system work well in Washington fine dining restaurants, where collectors like to bring their wine for their meals.
The system also attracts patrons who want to bring a special bottle of wine for their anniversary, one that is not on the wine list. It would be up to each individual restaurant whether to offer corkage.
"I just looked at it as a missed opportunity for the state," Voltaggio said."
To read the full article, click HERE.
Do you think Maryland should allow Corkage? Let me know why or why not in the comments.
Cheers,
Bryan
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Multi-Course Menu's
Posted by Bryan Voltaggio on Mar 11, 2010
Hey everyone,
A great new trend in the restaurant world is the advent of Multi-Course menu's; this is usually a collection of small-portion items that allow you to try a wide sampling of a Chef's cooking. I introduced a Multi-Course menu last summer at VOLT, called Table 21.
The Washington Business-Journal published a great story on this emerging trend, and highlighted Table 21. Here's an excerpt:
"Top Chef alumnus Bryan Voltaggio introduced Table 21 last summer. For $121, you can try out such dishes as nitrogen frozen coconut with lavender and vanilla or "noodles"(yeah, it's not pasta), flavored of caramelized onions and served with frozen fois gras. The table gets booked out quickly due to Voltaggio's television fame, so plan ahead if you want to visit the Frederick restaurant."
You can read the full article HERE.
Has anyone tried a Multi-Course Menu? What great restaurants in your area are trying this? Let me know in the comments.
Cheers,
Bryan
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38 Essential New York Restaurants
Posted by Bryan Voltaggio on Mar 9, 2010
Hey everyone,
Working in the food industry, I often get asked for restaurant recommendations. People want to know where to go eat on vacations, where to eat in big cities, etc. I try to help out when I can, but it's difficult to keep up with new restaurants, emerging locations and changing menus.
Eater.com posted a great article on the 38 Essential New York Restaurants; it's a great way to find a good, detailed recommendation for where to eat in the Big Apple, if you don't have someone in the know to ask.
You can find the list HERE.
If you have a New York City recommendation that isn't on the list, please post in in the comments.
Cheers,
Bryan
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