Category Archives: Restaurants

Raphael: An Artist Studio

Posted by fengshuifoodie in Feng Shui Tips, Happy Hour, Los Angeles, Lounges and Bars, Restaurants and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

The color yellow in feng shui is an alluring example of the earth element, introducing a vibrant cheerfulness to any environment.  Some color researchers feel that this shade can  strengthen one’s immune system, confidence, and well-being.     For feng shui guidelines, it is best used in living rooms, kitchens, dining areas, and entry halls.   Yellow can work for other areas, too, but it depends on which pigment is selected for which location.  A primary yellow, for instance, would be much too yang in its energies for a bedroom; the occupant would have trouble sleeping and could become agitated.  But a pale yellow would work well for rest and rejuvenation.  Yellow can also bring a glowing fire element into a space, depending on the hue.  The luminosity of the various yellows in the painting above adds depth and sensuality to the piece without the effort of  reds or purples.   It also brings a brightness to the restaurant hallway in which it resides.   Be it citrine, amber, or goldenrod, the color yellow makes a valuable  impact to one’s surroundings.

Nestled amidst the bustle of Ventura Boulevard lies an artistic oasis of the cultivated kind known as Raphael.   I came here the other day with my friend Hanh, and was highly impressed.  All of the elements here are beautifully displayed, and the use of color is that of a painter’s palette.   The main dining area of the restaurant is tastefully decorated.  Intriguing art, comfortable seating, and unique light fixtures are some of the striking features here.  One of my favorites was the lavish yellow wall panels.  These golden room dividers help to add a sense of warmth and luxury to the dining experience.   Another item that captivated my attention was a handmade glass light fixture.  With its fiery tints and triangular shapes,  it can act as one’s own personal sun if they sit at this specific table (pictured above).

The outside of Raphael is a stoic stone edifice that masks the style and grandeur that awaits inside – until you see the succulents.  A massive wall of living plants encloses the outdoor terrace dining, adding a rich and lively wood element to the earthen structure.

In contrast to the robust yellows of the dining area, the lounge is hued in shades of blue and green, with wood-paneled walls and squared lighting.  I love the use of  rectangles and squares here, providing a stability while dining.   A medium-sized bar lies directly across.  One aspect here I did not care for – feng shui wise – was the mirrored ceiling, which can be glimpsed in the top left corner of the photo.  Reflective ceilings are considered very high energy, and will cause difficulty in one being able to rest.  However, being that this is a place of business and not a residence, I found this to be a rare exception to the rule.  But no one should hang a mirror over their bed on the ceiling – ever.  In addition to the tawdry tackiness of how it looks,  the occupant of the bed will suffer a variety of problems.  Don’t do it.

And now on to the food!  Raphael is experimenting with their Happy Hour at present, but we sampled their selection of three small plates for $12.00.  The selection of the three items changes daily upon the discretion of the artist, chef Adam Horton.  He combines various Asian cooking elements into his nouveau cuisine.  The three masterpieces above were sublime in both taste and presentation.

  • On the left we have Amberjack lounging about in a pool of delicious curry sauce, with baby carrots.  A coconut puree acted as garnish.  Incredible.
  • In the middle we have tomatoes, burrata cheese and kimchi, served warm under glass.  When I lifted the glass up, smoke billowed out.  Dinner and a show – I love it.  Tasty and tantalizing.
  • On the right we have Wagyu beef accompanied by bacon-onion jam.  The little half egg roll garnish is filled with a mellow bleu cheese.  Mouthwatering.

And below are the other things I sampled:

Savory Martini – A gin based martini with celery bitters, dry vermouth, Parmesan stuffed olives, and a solitary cocktail onion.  I love martinis – especially a Gibson – and this one combined my love for cheese into the concoction.  Also available with vodka.  Decadent and classy.

Roseberry – An ideal summer beverage!  Fresh pressed raspberries, lemon, and gin pool their talents together wonderfully.  Garnished with a sprig of fresh rosemary.  A prime example of yin and yang, with the savoriness of the gin and rosemary, and the sweetness of the fruit.  I love the ruby color of the drink as well.  Addictive.

Ginger Shandy – Ginger beer, vodka, Corona, and liquid ginger perform exquisitely in this lush summer cocktail.   I especially liked the use of yuzu foam across the top, giving it a nice froth.  These are dangerous – I could drink them all day.

Macaroni and Cheese – A small crock of steaming macaroni and cheese.  Comfort food at its finest.   Unlike other versions of this classic, Raphael uses jalapeno juice in the compound, adding a spicy yang element to the entrée.  Hanh and I were only going to share one order, but it was so good we couldn’t resist and enjoyed a second round.  Piping hot and satisfying.

Habanero Tincture
Photo courtesy of H. Nguyen

All of our beverages were created by our bartender, Chris Parke.  A true mixologist, Chris educated us on the ingredients on each drink, as Adam had on the food.  One interesting bit of knowledge I learned was what a tincture is.  In the world of mixology and bartending, a tincture is an essence of something to its most potent form.  Used in some of the libations at Raphael is their own homemade Habanero Tincture.  I sampled only a few drops, and it packed a powerful punch.  I quickly followed it with some water.   I can see how it would be amazing in a food or beverage, though, once it was diluted.  Hanh and Chris were much more courageous than I; they each took a whole shot of the tincture (pictured above).   It gives whole new meaning to the term fire-eater.   On my next visit, I plan on savoring some wine from their choice selection, and perhaps take in the best of all artistic creations:  Dessert.

Raphael, A Dining Experience

11616 Ventura Boulevard, Studio City, CA 91604
818 505-3337

Hours:  Lunch:  Monday – Friday 11:30 – 2:00,  Dinner:  Sunday – Thursday 5:30 – 9:00,  Friday – Saturday 5:30 – 10:00,  Happy Hour:  Tuesday – Friday 5:00 – 7:00

http://raphaelonventura.com/

Note:  Closed Mondays for Dinner, and weekends for Lunch.

Take a Bao

Posted by fengshuifoodie in Feng Shui Tips, Happy Hour, Los Angeles, Lounges and Bars, Restaurants, Vegan/Vegetarian and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , ,

According to some, the term Dim Sum in Cantonese means Pointing to your Heart’s Desire.  To the more general populace, it is the name given to Chinese appetizers, snacks and some breakfast cuisine.  I found my heart’s desire in a quaint little bistro in Studio City called Take a Bao.  Located right on Ventura Boulevard, this restaurant offers a great Happy Hour that I was dying to check out.  I was also curious to see what feng shui elements are at play here, based solely on the use of rectangles.  Rectangles in feng shui are symbolic of the wood element.  The wood element is beneficial in a variety of ways, including new life, business growth, and stability in a nurturing environment.  It is also considered the ideal shape for a residential dwelling.  Wooden rectangles painted an earthy gray are the predominate decoration outside the bar.  And inside, the rectangle shape can be seen throughout.  Take a look at the the interior below.

Rectangles are everywhere to be seen, from the tabletops, to the shape of the windows and doors,to the chair backs, and even on the table caddies.  Now while the restaurant is predominantly modern in its design, I really liked some of the vintage touches added to the environment – such as the elegant blue and white urn pictured here, and the carved side cabinets (painted black to match, of course.)  It’s a classy mixture of old and new items.

And now on to the food!  The Happy Hour at Take a Bao is quite good, with bao and small plates ranging in the $2.00 – $4.00 category, and alcoholic beverages from $4.00 – $7.00.  And their regular menu prices aren’t bad, either.  It is more of a casual style restaurant, where one orders from the register, and the items are brought to you.  We decided to sit at the bar. And here’s what we had:

Banh Mi Bao – Grilled pork, chiles, carrots, cilantro, bean sprouts and a spicy garlic aioli are the dominate headliners in this masterpiece.  Unlike other varieties, the bao here at Take is more like a mushu or a taco, with one’s choice of a white or wheat bun, stuffed with the desired filling, and presented on a wooden board.  Lettuce is also available if one doesn’t want the carb of the bun.  I opted for the wheat option, pictured above.   Savory and mouthwatering, I could have consumed these all night…but I only had the one.  Notice the green rectangle underneath the bao.  The wood element makes yet another appearance with the material of the cutting board, the rectangular shape of the little mat, and the green color of the little mat…intriguing.  The wood element also signifies freshness as well.

Old Fashioned – One of my favorite cocktails, this classic beverage is made with Maker’s Mark bourbon.  Notice the large, solitary ice cube in the glass.  With only one ice cube, the drink doesn’t get watered down as much as with multiple pieces of ice. Very stylish, this drink is strong and bold – definitely not for the faint of heart.

Tofu Popcorn – Bite-sized tofu cleverly deep fried into the most stunning snack.  Garnished with scallions, and served with a delectable cilantro-cashew sauce, these quickly disappeared into the cavernous realms of my stomach.  I would venture to say that even those who do not care for tofu would like this dish.  I highly recommend it.

Sumac Steak Fries – A timeless bar food classic!  These thick cut wands of potato goodness are seasoned to perfection, served with ketchup on the side.  Simply great.

The other drinks I had here were:

  • Raymond “R” Collection Field Blend – A rich and romantic red wine blend.  One can taste the cherry influence amidst the deep tannins
  • Gizz Fizz- Vanilla based beverage with Seagram’s Gin.  Sweet and refreshing.
  • Creamsicle – A dream come true!  An amazing mixture of fresh orange juice, vanilla, and vanilla vodka.  Not overly sweet, but just right.  A perfect dessert cocktail.

The bathrooms here are also a little more social than most.  The sink for both restrooms is a long, stainless steel tub located in the hallway with a large mirror above.  One aspect I really like here is the use of stones at the bottom of the sink.  Stones are an earth element, and when used correctly, can help ground the room from precious chi (energy) draining away down the drain.  This is also especially important in keeping abundance and wealth within an environment.  For most of my clients, I usually do not recommend stones for the bottom of a sink because they can be difficult to clean.  However, I love how it looks, and do this in my own home.  If one wants to use these to help keep abundant energy within a residence, I suggest getting smaller stones or river rocks and placing them in a wide bowl or container.  Place said container on top of the tank of the toilet, or on a shelf directly above the tank.  Rinse these stones out about once a month.  If you really like the idea of stones in the sink, I suggest getting perhaps four or five large, flat stones and placing them over the drain.  The flatness of the rocks will make them easier to clean, rather than lots of small stones or pebbles.  Also, notice the shape of the sink – it’s another rectangle.

Another thing I like about Take a Bao is the convenient parking.  In a city where everyone drives, finding parking is important.  A generous lot is provided for patrons – this becomes valet in the evening, but during Happy Hour it shouldn’t be an issue.  I found parking around the corner near Carpenter Elementary on a residential street.  This bar is definitely one of my new favorite spots.  Take a Bao deserves a standing ovation.

Take a Bao

11838 Ventura Blvd, Studio City, CA 91604

818 691-7223

Hours:   Happy Hour:  Monday – Friday 4:00 – 6:00,  Bar:  Monday – Saturday 11:30 – 11:00,  Sunday 11:30 – 10:00

Note:  Kitchen usually stops serving an hour before closing, except for their special late night menu on Friday and Saturday.

http://www.takeabao.com/

The Feng Shui of a Burger

Posted by fengshuifoodie in Los Angeles, Restaurants, Vegan/Vegetarian, Wine and Cheese and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

In Ancient Egypt, the onion was highly revered as a perennial icon.  The people of that time believed that the many layers, rings, and orbicular shape of the onion symbolized eternity and longevity.  Part of this was probably due to the face that onions were one of the few foods that did not spoil during colder months.  And of all the vegetables to be recreated in various precious metals by Egyptian artisans, the only one ever  to be made out of gold was the onion.  My own personal love of onions came out about when I was a kid, in the deep fried form of onion rings.   Those golden circles of deliciousness were so good (especially at Carl’s Jr.).  I also remember dried onions atop the ever-popular green bean casserole.  Yum.

Earlier in the week, I visited the Toluca Lake location of The Counter, an international burger chain.  Unlike other burger establishments, The Counter lets patrons custom design the sandwich of their dreams.  From fried eggs to Gruyere cheese, the multitude of different combinations is astounding.  And it’s very easy to do – The Counter provides a check sheet, and patrons mark off what they want on their sandwich.  Being able to create a burger to one’s exact specifications is an excellent feng shui experience – you create the ideal burger for the environment of your stomach and taste buds.   Some locations offer different toppings than others, including what they call their MP Selections, which differ from location to location.  Here’s what I went with:

  • Multigrain Bun
  • 1/3 Beef Patty, cooked Medium
  • Brie Cheese
  • Burmuda Red Onion
  • Lettuce Blend
  • Grilled Onions (Did I mention I love onions?)
  • Roasted Green Chiles
  • Basil Pesto

The sauce selection is also served on the side, because sometimes burgers can be too dry or too moist.  My creation was absolutely ambrosial in its taste, and cooked to perfection.  But how is this burger feng shui?  Well, first, lets look at the colors, and how they represent the five elements.  The brown shades of the meat itself and the multigrain bun are very earthy.  The purple of the Burmuda onion is fiery.  The grilled onions have a slight metallic sheen to them.  The brie would also be metal, because it’s white.  Then there is the lettuce, roasted chiles, and basil pesto, all of which symbolize wood in their green hues.  Color-wise, water is not represented.  However, I had a glass of water with my meal, so I wasn’t completely without the water element.

Let’s look at the yin and yang of the ingredients of the burger.   I’ve mentioned yin and yang theory before, which is the belief that opposite components interact within and opposite each other in a complimentary way, and cannot exist without their opposite counterpart.   This theory presents itself all the time in life, especially in food.  In this sandwich, the thick yin of the burger mingles well with the sharp yang of the Burmuda onion.  The yin of the melted brie gently opposes the yang of the basil pesto.  These flavorsome combinations are evident in all cuisines.  Yin and yang can also be attributed to how food is prepared.  My burger is very much yang, as it was fried, the onions grilled, and the chiles roasted – all of which are yang food preparations for yang foods.  Also, look at the texture of the ingredients.  If the food is soft in consistency, it is yin.  But if it is hard or crunchy, than it is more yang.  I would say the burger is much more yin in its texture, as everything in the burger except the Burmuda onion was soft.  The Burmuda onion wasn’t exactly hard, but it had more of a crispness to it, making it more yang in its structure.

And of course, a burger needs a side dish.  Upon my server’s suggestion, I went with the Parmesan Cheese Fries.  Fine shreds of Parmesan  and garlic aioli completely transform the common potato to Pharaoh status.  Although they are fries, I suggest using a fork with them rather than ones hands, as the aioli brings a greasy goodness to the dish.  Fresh rosemary adds a wonderful, savory wood element  as well, adding a yang touch to a yin food.  For my beverage, I selected the Menage a Trois Blend.  A fantastic red combination with hints of raspberry and blackberry.  I’m not sure on the year, but I think it’s a 2009.   The wine accompanied the meal flawlessly.

One  thing that I really like about this branch of The Counter are the pictures on the walls.  Photographs of a rock band and their instruments hang on the Eastern wall.  I love the creative fire energy this brings to the metal-dominated interior.  My favorite of the display is pictured above.  My server, Pamela, was absolutely golden in her service.   Personable and charming, she took care of my every need to ensure that I had a great dining experience, including walking me through the burger checklist.   Should you be visiting this specific location, I advise sitting in her section.  Parking options abound in Toluca Lake, but I usually find free parking on some of the residential streets – just check the signs for restrictions.  On my next journey here, I plan on trying The Counter Cobb, and perhaps the yin energy of a chocolate malt.

The Counter Toluca Lake

10123 Riverside Drive, Suite A, North Hollywood CA 91602

Hours:  Sunday – Thursday 11:00 – 10:00,  Friday – Saturday 11:00 – 11:00

http://www.thecounterburger.com/Toluca_Lake_CA/

Drago Centro

Posted by fengshuifoodie in Feng Shui Folklore, Happy Hour, Los Angeles, Lounges and Bars, Restaurants, Wine and Cheese and tagged with , , , , , , , , , , , , , , , , , , , , , , ,

In traditional feng shui folklore, the dragon is a powerful symbol of strength, success and immortality.  This creature is considered very yang in its energies, and is also a prime example of fertility.  Chinese dragons were not ferocious and cruel as portrayed by other cultures; these large flying beasts were considered benevolent and kind.  Many emperors would use the dragon as their own personal emblem.

When I think of dragons, I think of the large, modern sculpture outside of Drago Centro.  Bright orange in color, this stair-like construct adds a wonderful fire and metal element to its surroundings.  Granted, it doesn’t look literally like a dragon, but it has that feeling.

Drago Centro is one of my favorite places in Los Angeles.   Housed in the base of a highrise, Drago offers a bustling oasis amidst the rampant energies of downtown.  Upon entering, one can see some of their fine wine collection in a massive glass vault.  The restaurant is decorated in modern taste, with earth tones throughout.  They also use real slate and marble whenever possible in the decor.  The use of various earth element suggests to the diner that they are in for a very wholesome and grounding meal.

Rather than dine in their chic and stylish restaurant, I prefer the social interaction of the Lounge area.  The Lounge is dominated by a bar hued in greens and yellows (pictured above).  A marble-topped table extends the length of the space, with further seating outside.   There’s also has a special Lounge menu that changes periodically.  The food and beverages offered are choice and sophisticated.  Here’s what I had on my most recent visit:

Le Ostriche – Four mouthwatering oysters are presented on a white plate, served on a bed of salt.  I get these every time, and they are absolutely excellent.   The shell left over from the oyster is also another example of an earth element.  Seashells are not a water element, as you would think.  I could explain why, but it might ruin one’s appetite for the oysters, and everyone should try them.

La Pizza Margherita – A Classic!  Tomato sauce and mozzarella cheese create the perfect balance atop a flatbread.  Fresh basil, a must for any margherita, embellishes the creation, adding a savory wood element to the meal.   Basil can be considered a wood element for two primary reasons.  One, its green in color, and green is associated with wood.  Two, basil is a plant, as are trees.  Hence, the wood element is present.

El Diablo – This drink takes yin and yang theory to a new level.  One of the basics in many Chinese philosophies,  yin and yang theory deals with how opposites are dependent upon one another, and both must exist together to achieve perfect balance and harmony.   And within each side of these contrary forces dwells a part of its exact opposite.   For example, night is dark, but there is bright moon present for light.  Hence, darkness (yin) with a little piece of light (yang) within it at all times.

The yin of the lime juice and cassis liqueur, with the yang of the ginger beer and tequila in the El Diablo, create a good balance of ingredients.  Also, two ingredients are alcoholic and two are not , illustrating another example of symmetry.   It also has two ingredients that are no stranger to one another (limes and tequila) paired with two items that are usually not comrades (cassis and ginger beer).

The fire element is also present in the beverage, both in its name and color.  As for its taste – its sheer perfection.

Calamari –  Tendrils of luxurious calamari breaded and served upon a napkin.  Notice in the picture above how it looks as if the calamari is within a flower, with how the napkin is folded.  This little touch suggest to the diner that they are eating something natural, beautiful and fresh.  A delicious aioli filled with enticing herbs  is served alongside.

Il Tramezzino – A luscious pressed panini served with provolone and prosciutto.  But what really make this sandwich auspicious is the black truffle butter used.  Wrapped in brown paper, the smell of truffles add a powerful aromatic chi (good energy) to the air.

Some other things I’ve tried there recently were:

  • Planeta Chardonnay – Sadly no longer offered on their Lounge menu, this was a very nice white wine, with hints of crisp pear.  It may still be available, just not on the Lounge menu.
  • Castelvero Barbera – A divine red that warms the soul.
  • The Derby – Vermouth, bourbon, and orange curcao trio together well in this vintage inspired beverage.

Another touch I really like here, oddly enough, are the place mats.  They’re of a woven mesh, pseudo-square in design, witch lends a subconscious stability and appeal to anything served upon it.   Drago does provide free parking, or one can take the red line to the nearby 7th Street Metro stop, and then proceed two or so blocks.  The Lounge menu is served throughout the day and evening, seven days a week, with most of the items averaging in the $6.00 – $7.00 range.  In fact, I have a feeling I’ll be there again next week…

Drago Centro

525 South Flower Street, Los Angeles, CA 90071

213  228-8998

Hours:    Lounge open Monday – Saturday  5:00pm – 10:00pm,  Sunday 5:00pm – 9:00pm

http://www.dragocentro.com/