I am so excited to announce that next Wednesday, we will be doing a flight of wines solely devoted to Rioja, one of my very favorite wine regions!
6 wines for $25… and the wines are phenomenal! We will be drinking 3 gran reserva wines, and one them comes from a magnum bottle that dates back to 1998.
A special treat is that we will be joined by Nina Sventitsky from the Rioja DOCa consortium to talk about what makes these wines so beautiful.
We are limiting this tasting to 30 guests, and expect it to book well in advance. If interested, call 323-932-9500 to make your reservation! (reservations are being booked between 7-8:30pm)
Well, we are extremely excited to be doing dineLA again this year! It starts today, and goes on through the 31st. Here is our menu. Please call 323.932.9500 for reservations. Cheers!
Course 1 (choose one from each course):
- roasted beet salad w/pistachio and goat cheese
- arugula, treviso, cranberry, and parmesan salad
- potato leek soup w/lardon bacon
- prawns wrapped in bacon w/paprika oil
- burrata, olives, and garlic confit
- mussels steamed in garlic and ale
- roasted duck leg and thigh
- wild boar poutine
- braised lamb w/papradelle and goat cheese
- choose from a selection of assorted desserts
- the desserts will change often… I can tell you that tonight we will be doing a choice of cheesecake, affogato, a salted scotch cookie and carmel gelato ice cream sandwich, and tiramisu
To celebrate, for the rest of the week, I will be serving the Henriet-Bazin Champagne for just $45 per bottle (normally $85) throughout the month of August. Thank you so much for all of your support!
I am so excited about Monday, as it will really let me express my love for indigenous Italian varietals, and some of my favorite esoteric Italian wines. Chef Joe Youkhan has put together an amazing menu, and I am going to have so much fun with pairing wines to each dish (if asked to). Please join us! There is some space left, and it should be quite a memorable evening!
Here are the items that Chef Youkhan will be preparing:
Arancini alla Bolognese (3) $9
Crispy Risotto Balls stuffed with a Braised Shortrib Ragu
Provolone Cheese & San Marzano Marinara Sauce
Bruschetta Trio (1 each) $9
Organic Chicken Liver, Crispy Pancetta
Heirloom Tomato Tapenade, Buffalo Mozzarella
Gorgonzola Dolce, White Gold Honey
Grilled Bianca Pizza $16
Porcini Béchamel, Stracchino & Fontina Cheese
Baby Arugula, Pistachio Pesto, White Truffle Oil
Caledonia Blue Prawns “Scampi” $16
Fresh House Made Squid Ink Spaghetti, Garlic-Herb Breadcrumbs
Black Summer Truffle Tagliatelle $28
House Made Pasta, White Truffle Butter
Shaved Fresh Black Truffles
Foglie ‘D Ulivo Punttanesca $12
Spanish White Anchovies, Cerignola, Caspelvetrano & Sicilian Olives
San Marzano Tomatoes, Calabria Chile, Salt Packed Capers, Fresh Basil
Bucatini Amatriciana $14
Guanciale, Vidalia Onions, San Marzano Tomatoes, Calabria Chile
Pecorino Romano Cheese
Colorado Lamb & Cremini Mushroom Meatballs $19
House Made Gnocchi, Crispy Pancetta, Watercress
Tonight was a great honor for me. We had a great event exploring the red wines of the Sierra Foothills. The restaurant was filled with people that were happy, the wines were vibrant, and it was really one of those moments that truly remind me that I am lucky to be able to do this.
We highlighted two wineries tonight: Miraflores and Mellowood. Mellowood is owned by Linda Neal, proprietor of the famed Tierra Roja winery of Oakville.
I took the opportunity to have her answer some questions about my favorite Napa Valley wine, and how it came to be.
What makes the location of the Tierra Roja Vineyard so special?
- The soil and climate are perfect for high quality Cabernet Sauvignon, the soil is an iron rich, decomposed lava. The climate stays cool during the summer nights and mornings, contrasting with the warm to hot afternoons. These elements combine to create elements in the wines that preserve fruit flavors from degradation.
It is clear to me that Tierra Roja is a labor of love, rather than a business venture. What initially sparked your passion for making fine wine? (the production is less than 300 cases total per year)
- I have been involved with agriculture since my FFA days in high school and had a vineyard management company in the Napa Valley for over 20 years. Just as people fall in love, and move on to marry and have children, there was a strong desire to complete the cycle and have a wine that was representative of my home vineyard. Tierra Roja is my way of sharing my love of the land.
Is there a benchmark wine that Tierra Roja‘s methodology is based on?
- No. Our goal was not to emulate any other wine, but rather to let the wine express the place.
Do you foresee any changes in your appellation going forward?
- In Oakville there is a tremendous camaraderie, while at the same time a constant setting of the bar of quality higher than last year. I see that bar continuing to move higher.
Who would you consider to be your counterparts?
- My counterparts? The associates with whom I am most at home would be my fellow farmers, anywhere in the world.
What did the 2012 growing season look like for Tierra Roja?
- Beautiful, classic with no extraordinary events, but perfect weather bloom to harvest.
What was the first wine that you can remember being in love with?
- Boone’s Farm Strawberry Hill (in High School), Spanada (for those country drives with my Sister in college days), but my first “fine wine” aha moment was a bottle of 1978 Stag’s Leap Petite Syrah (of which I still have a bottle or two) drank at a Madera restaurant in 1985.
Are there any up-and-coming appellations that you are keeping your eye on?
- Of course! You know I also have a vineyard and winery in Fair Play, a tiny appellation in the El Dorado area of the Sierra Foothills, Mellowood Vineyard. I bought there because I feel that the wines are escalating in quality and the customers love the experience of visiting this historical, beautiful area.
- If I have to pick one food, it would be lamb, rack or leg. Rib eye of beef! This weekend I am doing another favorite, Beef Wellington. Yum! But to be honest, I love it with most foods.
Linda is a lady that defies much of the pretension that we associate with the wine industry, and yet she makes some of the most interesting of the super-premium Napa Valley Cabernet Sauvignons. For that very reason, it makes for the perfect wine to exemplify what we aspire to promote at 3Twenty. Cheers!
Chef Mark Peel really needs no introduction if you are familiar with La Brea or the development of the Los Angeles culinary scene. He is a pioneer in California cuisine, a staple of Los Angeles,, and we miss him and the beloved Campanile dearly here on La Brea.
So, it is with great excitement that I announce that Chef Peel has agreed to bring back his famous grilled cheese nights to La Brea! On March 14, 21, 28, and April 4 he will be at the helm of 3Twenty Wine Lounge, showing his love for the street that was home for his restaurant for so many years. Chef Nicole will also be on hand, ready to cook all of your 3Twenty favorites.
In addition to Chef Peel’s grilled cheeses, I will be selecting wines to pair with each sandwich.
This should be a memorable set of Thursdays, and the space of our little restaurant is extremely limited, so we strongly suggest reservations. Please call 323.932.9500, email me at email@example.com, or visit our OpenTable page to reserve your spot.
VIVA LA BREA!
Also, there still is a little space left available for our North Coast Brewing beer and cheese event! It’s March 12th, and will include a flight of 6 artisinal beers (3oz pours) paired to rare cheeses from around the world, for just $20 per person!
Cheers my friends!