Restaurant week LA

I know yesterday’s AM eats weren’t well documented at all, but I promise to make up for it with yesterday’s dinner.

It’s restaurant week!!

Three courses complete with wine pairings (included in the price no less) for $34.  You can’t turn that down.

I was initially going with Ethel, my FPIC, but Kyle got out of school early and decided to join us.

There were so many restaurants participating…it was a hard choice, but in the end we settled on La Grande Orange (mostly because of how fun it was to say in a ridiculous French accent).

*The menu actually had a few changes.

We started with the Pine Ridge Chenin Blanc.

Blurrrrz (not to be confused with spinnnnz).

Course 1:  Sonoma salad (me)

Butter leaf lettuce, beets, almonds, asparagus, & goat cheese.

Kyle made a good point, butter lettuce is very underrated.  This salad rocked.  I would have liked it as my full course even.  In fact, the portion was generous enough that it could have been!  Add a few pieces of bread and I’m good to go.  The dressing was completely awesome.  I have no clue what was in it.

Course 1: Sushi Combo (Ethel & Kyle)

Spicy tuna roll and steamed edamame with soy.

Course 2: Miso-glazed salmon (me & Ethel)

Salmon with red quinoa and french green beans.

I am debating calling the restaurant back to ask the chef’s how they prepared the quinoa.  It. Was.  Delicious.

I know there was no butter in the preparation of the dish because I requested such (which they happily obliged).  The quinoa tasted crispy, as if it was cooked normally and then finished off in a pan.  I may try replicating it…I want my quinoa to have that golden brown crisp on it.

The salmon was plump and juicy.  And yes, I ate fish.  Accept it, get over it, and please don’t send me hate mail (it’s annoying that I have to put up this disclaimer, but I always seem to get comments when I eat non-vegan items, so there you have it…).  Guess what, I’m vegan-ish.  So don’t be tryin’ to label me!  Nobody puts baby in a corner 😉

Course 2: Dixie pan-fried chicken (Kyle)

Kyle looooves his fried chicken.  He’s from Hotlanta, so occasionally his Southern roots come shining through…it’s pretty rare that he will pass up on fried chicken if it’s on the menu.

Add in mashed potatoes, made-to-order coleslaw and he’s all over it.

Horrible.

By the way, the wine pairing I chose for this course was an O’Reilly Pinot Gris.

Course 3: Warm fleur de sol cookie (Kyle & Kyle)

Course 3: Carrot cake (Kyle)

Three layer carrot cake with cream cheese frosting.

Good meal?

🙂  The regular menu had several veg friendly item (hummus apps, vegetable-nut burger, etc.) and they have a really good happy hour.  Don’t be surprised if this place becomes a regular hangout.