Barsha Wines and Spirits UPDATE - Manhattan Beach

This whole place is a vibe. It is my vibe, my husband's vibe...and I honestly can't see a single person not vibing with the original location of Barsha in Manhattan Beach. 

Half wine shop, half hangout, the communal tables are awesome for casual conversation over snacks and sips.

The weekly tasting flight is best for getting an idea of what you want. The Lyrarakis Vidiano Queen White 2025 from Crete is a white I actually do not hate, and the MAAL Biutiful Malbec has an overripe fruit flavor that I totally dig.  

I always fall for the Hand of Fatima, a mix of dips. My favorites are the mint pesto and harissa, but who doesn't also love a good hummus with an olive?

For cheeses we got Delice de Bourguignon, Gouda, Manego, and Shaft Blue. Not a single bad choice, and the flavor of those pickled grapes is wild. 

It's been 10 years, and I still love this place. This place shows real spirit with their carefully curated spirits, along with a never-ending supply of charcuterie and cheese. There's something here for everyone so just be sure to show up. 

Ginger's Divine Ice Cream - El Segundo

The sheer number of flavors is overwhelming, as the double-deep array of trays spreads all the way across the store. 

No bad choices here, and my rec is a hand-packed pint for the road. Mine has Campfire Marshmallow layered with Dark Chocolate S'mores. 

Flavors range from easily recognizable to crazy-creative like the pickled strawberry and blueberry pie. Try them once and try them all - the staff are eager to give you the full array. 

Expensive ice cream but don't be put off by the price. You're paying for real quality, splurging on a worthy treat. 

Perilla - Los Angeles

Perilla sits in a pretty little plaza, tiny-house restaurants taking shelter from the LA chaos all around. This takeout-only space with no room inside for tables. A cold case offers an array of pre-packed banchan, and hot boxes are ordered at the adjacent register.

Don't be deterred by the take-out-only designation, the SoCal weather makes the outdoor tables appealing almost all year round. Order the Dosirak for rich slices of buttery black cod which are soaked with a miso-like marinade and melt in your mouth.

Four banchan come with the cod. The potato salad is just okay, the rolled egg is lovely.

Add a side of Smoked Eggs for extra wow. A more perfect soft boil the world has never been, and the deep smoke adds texture to the white, more contrast for the gooey yolk.

The cod is a must, but the Mushroom Dupbap is a bit less impressive. The maitakes are perfectly prepared, but they are woefully overseasoned and undersauced. 

Not all banchan are made equal, either, and it seems all the mushrooms are a miss. Mushroom Bokkeum is mostly meh because it's mostly tofu.

I got the Jang a Ji for the king trumpet mushrooms, but there were maybe 6 slices total.

Love the mix of sweet and spicy from the Fermented Cucumber with Korean Pear, 

and the Spigarello Namul is a fair option for mild, umami greens. 

I didn't love everything, but I did love it all. The banchan can be hit or miss, but don't let that keep you from swinging. The variety, the flavors, the wonder of everything pickled and preserved are all worth a try, and they do a lot of great things in a very small space. 

Jame Enoteca UPDATE - El Segundo

Revisiting a local favorite, a legit fine-dining-level Italian pasta house situated in El Segundo's Main Street strip. 

The goal is to try new things, and although the menu has stayed fairly static for several years, much of it is new to me. 

My choice of Ospi's Crispy Provolone proves to be quite unwise as giant sandwich-sized blocks of mild, stringy cheese with a hard fried shell settle in the stomach with the lightness of a brick. The creamy vodka sauce is no standout, and this brick most bland needed something sharp.

The cheese is so heavy I can't fully enjoy the other items. A shame as both pastas are just amazing. The Tagliatelle al Ragu is deeply savory, a significant quantity of simmered meat that grips the ribbon strips and lingers very long.

It's first encounter with Mandilli, these floppy, pocket-squares of softer-than-al-dente sheets. The texture and the look, the way they flap and fold on the fork is enchanting, even more so as they're running with a silky jade-green pesto.

The apps are alright, and the sandwiches look fun, but the perfection is in the pasta. Just revel in the texture and savor all the sauce. 

Sampa - Los Angeles

Filipino fusion with Filipino friends. Fare from a chef who combines classical training with Filipino flair, a rather fascinating find. 

Starting with an app of Tempura Squash Blossoms, you can see the proficiency with hints of creativity. The calamansi adds a scent of citrus to the cheese, the blossoms carry their delicate fragrance, and the zucchini keeps its texture.  

Of all their dishes, the Skyflake Caviar is the most interesting by far. A pile of all the good stuff served on Filipino saltines, the combination of wagyu with uni and caviar creates a surprisingly cohesive umami mix. 

How can you not get something called "Crab Fat Fried Rice"? Aromatic and authentic with a buttery crab that goes quite deep, this dish has just enough flavor and just the right amount of restraint.   

The Crispy Duck Pancit, unfortunately, is my least favorite of the lot. The duck is woefully underseasoned and sadly unadorned. Simply sliced and laid across the top of scant shredded veggies and very few noodles, this noodle dish is little more than a miss, especially at the whopping price of $48.

The Ube White Chocolate Souffle should get props, if nothing else for daring to serve a souffle. This souffle is solid, well-risen and not too much egg, with a lovely pandan anglaise to be poured inside. 

I didn't love it all, but I do remain intrigued. Unfortunately, I don't think I could truly see the skills of this chef based on what we ordered, but I see some real potential in the flavors of those apps. I need to come back to Sampa to try a few more things, and based on what I've had so far, Sampa is something I'd gladly try again. 

Glutenus Maximus Bakehouse - Vista, CA

The name is pun, the pun is a butt joke, and when you visit their website, the cursor is a croissant. 

If that's not enough reasons to pick up some pastries, try the Milk & Cookies Cruffin. Cruffin >>>> Cronut IMHO, less grease, better texture, fluffy layers both chewy and soft. Cream filling optional per my personal preference, but theirs is delicious and makes a perfect breakfast-dessert.

All items are best to share - this Butterscotch Pecan Sticky Bun is a brick, a gooey, runny-sauce, super-sugared accompaniment to a cup of morning coffee. 

Stick to simplicity if you want. The Ham and Cheese Croissant is solid,

the Blueberry Muffin is good, 

and the Browned Butter Chocolate Chip Cookie is a crowd-pleaser for sure.

Love the locals, hate the chains, support the legit bakers like those at Glutenus Max!

The Local Provisions - Temecula, CA

Casual little gastropub in a cute little complex, nestled in the wine-country suburbs. A game plays on sizeable flatscreen, a bar houses bottles and taps, and the menu features local foods and brews. 

Come in for a taste of all that is comfort; good beer that goes good with the food, good food that goes good with beer. 

Start with a steaming Soft Pretzel, speckled with salt, best when alternatingly dipped in earthy mustard and goops of gooey beer cheese.

The Gumbo can be a starter, a soup, or a meal, a thick stew that's a little heavy on the salt. 

If you're always down for a sandwich, check out the Classic Reuben with those layers of tender pastrami and enjoy with a side of fries or chips. 

The Cuban Sandwich is exceptional - I can't get over how savory they get their pork, and serving it on a much-thinner pita keeps that savor strong. 

It seems like simple stuff, but they know exactly what they're doing. The classics are impeccably done, but they throw in a twist here and there to make this pop and make that catch your tongue.