Issue 32 — Best Bites of 2023
Plus a few extra NYE tidbits.
Listed in no particular order! (And TBH I’m Kate-keeping a few…) 🙃
Conchas Menu at Loreto
Tuna Crudo + Endive Salad from Barra Santos
Carrot Salad, Bloomsdale Spinach + Rainbow Trout from Bar Chelou
Scallops at Dudley
Pia Baroncini’s Bagel collab at Courage
Tuna tartare tostada with avo and furikake from Damian
Peach salad + slice of cheese from Shin’s Pizza
Onigiri + negitoro hand roll from Rice + Nori
Vegan Musubi from Seed Ranger—The Great Vegan Food Station in Ventura
Ricotta Pancakes from Telegrama
Tomato Pie + Awan affogato La Morra Pizza x Canyon
Miso Toast Baby Bistro
Corn fritters with butter and roe + Harry’s Berries sundae at Queen St.
Hurricane Fry Special from Burgerlords
Wax Bean Salad from Hippo (Thanks Cory for introducing me!)
Charred Broccoli from Mazal
Spicy Tuna Salad at Blue Barn
Challahdad Bahn Mi at Sesame LA
Max’s Yummy Papaya Salad Sammie
Strawberry Cookies from Hot Jamn!
Some bites not from restaurants…
Had so many amazing bites at Danielle’s this year. The BEST oyster mushrooms I’ve ever had (s/o Jesse). Salmon + Beet Rice Lettuce Cups we made with Annie… and lots + lots of wine!
When I go to Chloe’s, she greets me with either espresso, a glass of wine, or a freshly shucked oyster. If I’m reallly lucky, she’ll send me home with beans. Her recent pumpkin risotto was probably my favorite though.
One night at Chloe’s, Marleigh brought pavlova for dessert. OMG
Annie introduced me to savory parfaits during the launch of her Nour x Yuzu Co’s dressing. That was my fave until I tried her Sumac Serrano Green Goddess Dressing. I used it up in 4 days flat. The pistachio butter she made for my birthday has my heart though!!
Some sips…
Wavy’s Sunshine + Azizam Zagros were the standouts. Flower’s Pinot Noir was perfect for Christmas dinner.
The Psychic Hand at Good House Keeping
Fireside Flowerhead Chai Toddy from Capri
Mai Tai from the Four Seasons, Maui
Shrub (Both Santa Rosa Plum + Pomegrante) from Sunset Cultures. Amazing with La Croix and/or gin!
Strawberry Matcha Soda from Thank You Coffee
Other Hyperfixations…
Carrots — for snacking, ribboned raw or roasted. I always have carrots in the fridge. Often paired with shiso, avo, kumquats or yuzu kosho.
Yuzu Kosho - LOVE this one in particular, or Yuzu Co's x Wine + Eggs Collab
Fried rice made with leftover onigiri (basically a fried rice bomb)
Japanese Tomatoes
Beans — thank you to Heyday for reminding me that beans are the main character.
Just a few more Bites
Grubstreet’s Top 3 Stories of 2023 (worth a read if you haven’t already…)
Bucatini is debuting ‘Fishy Fridays’ New Years Eve. They’ll be slinging’ oysters and caviar for you to enjoy at home.
Broke AF? You should probably stay in. Refer to Scenario #2.
In case you were wondering if this ‘fit was based on me? It was 😉
Mom, I’ve made it!
Love you Camber girls…
2023 had the best appetite