Peasants Feast - Solvang, CA

The name alone is motivating, and their policy of no dinner to go and no reservations removed any reservations I had of giving them a try. 

The lunch already impressive, and even a simple creamy carrot Soup just blew my mind. 

Mushroom Tacos are full of beautifully roasted, full-flavor fungi, with a texture so tender you'll never miss the meat. Dense corn tortillas encase pea shoots that add a bold and bitter finish and charred onions for sophistication to a dish already so refined. 

You must have the Pastrami Smoked Salmon. Those thick chunks of smoked salmon are so delightful, enhanced by red onion and capers and a kiss of cream cheese. 

The name "peasant" never made sense to me here because I've don't often find fare so refined. Don't miss this place - Even royalty rarely eats this well. 

Paula's Pancake House - Solvang, CA

Get all the pancakes.

Paula's Special has warm cinnamon apples on top. The color isn't pretty, but the taste surely is. The Danish pancakes combine the fluffiness of a flapjack with the thinner lightness of a crepe. 

Eggs can be any way - they make over-medium and scrambled quite well. Try a side of Danish sausage as well - the taste is of a salty and smooth fine-ground pork. 

I got it to go, and I loved every bite. It's the hearty, warm-your-heart breakfast you've always wanted, and I wouldn't miss it for the world. 

Mad & Vin - Solvang, CA

A short sojourn up to Solvang starts with a check-in at the lavish Langham, housing the much-lauded Mad & Vin. 

They start with so many stars for their easy accommodation of our noisy toddler, serving us in the "bar area" so we can lounge around on the opposite side of the lobby. 

The Ceviche is a fabulous starter - the fish is super fresh. A beautiful presentation, and their house-made hot sauce adds to the flavor without overpowering the fish. 

Korean Short Ribs channel the style with none of the rich sauce that defines the barbecue. But the ribs are a tender cut, perfectly grilled, with an infusion of bulgogi flavor. 

The toddler didn’t eat her Sliders so we had to help. They're the best thing on this menu and easily the best sliders I’ve had to date. The fluffy brioche bun adds flavor but doesn’t bury the beef, and these patties taste dry-aged - the flavor is so full. Even the side of fries is fantastic. 

A lovely place, an enjoyable meal, generous portions for the quality of food. It's too posh for kids to dine, but I still wouldn't skip it because their bar-area service is superb. 

Olsen's Danish Village Bakery - Solvang, CA

A little late-evening excursion brings us to the indulgence of Olsen's for some sweets. 

We start simply with a Cinnamon Crisp, a flat spiral of fluffy fried pastry, light and covered with a layer of cinnamon sugar dust. There are so many choices it's hard to get just a few, but this frisbee-sized dessert can feed a whole family. 

The crisp can be a bit much, but this Florentine made us fight. That ooey-gooey caramelized base is covered with a rich layer of chocolate, a giant disc of toddler delight. Too much sugar for someone so small so be prepared to break off a piece and hide the rest or take giant bites fast to get to it first. 

A great start to a lovely trip, but I don't think I can accurately judge. There are so many bakeries in Solvang, and I don't know enough about the Danish to decide which one is best. I did like Olsen's, though, so I'd gladly come back for something else, maybe a Danish or a kringle. 

Running Goose - Los Angeles

When searching for food, no one is running toward the Pantages, and you have to grab a quick wrap or settle for something not so cheap but a bit crude if you don't want to starve during any show you see. 

This one had good reviews, and the Game Lettuce Salad did good. Too much dressing per my personal preference, but it's a nice vinaigrette all the same, and the lettuce and fruits are fresh. 

Baked Brie is slathered unto toasted bread. It's alright, but even with the apricot on top, it's all a little bland. 

Our main is the Duck Confit, with a heavily blackened leg of decent duck, a bed of carrot puree, roasted sweet potato, and stalks of broccolini. All are fresh. Far from life-altering, but nothing to provoke a complaint.

 

Not great, but not bad either. I won't be running back to Running Goose, but there's no reason to run the other way either.

Pizzeria Bianco - Los Angeles

I came in expecting greatness...with trepidation. Pizza from the country's best pizza chef is a tall order, but I didn't know if I'd be overwhelmed or under. 

I admit I was underwhelmed...in the best way possible. These pizzas are perfection but they stand out because they don't. 

The Wiseguy is my favorite, a simple, straightforward white pizza with roasted onion and fennel sausage. But the onion is cooked just to the brink of softness, the sausage is fragrant but not so salty so it blends seamlessly into the pie. Chunks of smoked mozzarella add a big cloud of smoke to permeate and amplify the sweet and savory. And the crust. Wow, what a crust. It's so thin it could be paper, so supple it can be both chewy and melt-in-your-mouth. 

The Sonny Boy is the classic pizza with tangy tomato sauce and stringy strands of fresh mozzarella. Soppressata shaved-thin blankets with a salty savor, and olives add the acid for a break from all that meat. 

The Rosa is a lesson in restraint. A generous bed of Santa Barbara pistachios plays on the nutty notes of parmesan, punctuated by a red onion crunch. 

The hype here is justified - it really is that good. The crust is incredible, the ingredients are superb, but it's really the ability to balance and refine that makes these pizzas exceptional. I've had good pizza in many places, but the pizza here is something else altogether. 

Mariscos Linda 4 - Los Angeles

 

Their Camarones Cucarachas once made the list of best dishes in East LA. These shrimp are fried in the shell and covered with a sweet and sizzling red sauce with pungent garlic, plenty of paprika, a dash of cayenne and anything else that burns. The flavor is there, the taste is great, but the shrimp are a bit mushy, which is the only thing I would change. 

Move on to an even spicier Camaron Aguachile Tostada, a bold green chile water with perky peppers and sour lime. 

Tacos Gobernador are a secret menu item, a cheese-filled taco of jumbo shrimp, fried on the outside so the cheese forms a crispy crust. Dip in a smoky, spicy black salsa that hurts so good. 

I love Mariscos Linda. Their food isn't fancy, but it is unapologetically theirs and that they're not afraid to make it the way it's supposed to be; full of spice and full of flavor. If you can't take the heat, get a glass of milk and order anyway.