Visit Los Angeles: Kato Restaurant

While in LA, we tried Michelin-starred restaurant Kato Restaurant based on the recommendation of a few colleagues.  Helmed by Chef Jonathan Yao, Kato features a seafood-focused menu with Taiwanese and Asian American influences.

Yellowtail

Sweet Shrimp

Scallop

The first three dishes came out together, and my fave of the 3 was the Sweet Shrimp in a nori cup.

Sea Urchin

The Sea Urchin was my favorite dish of the night.  A donut enveloped sea urchin with brown butter was topped with Iberico Ham.  It was love at first bite, and if I had half a dozen of just the Sea Urchin dish, I would've been totally happy.  

Caviar

My friend loved the Caviar, which was his favorite dish of the night. 

Milk Bread

A loaf of Milk Bread accompanied the Caviar, and I ate nearly the entire loaf of this pillowy-soft bread.  It was so amazing!

Spiny Lobster

The Spiny Lobster was presented in a tempura-like batter which was delicate, but with just enough crunch.

Tilefish

The Tilefish was cooked perfectly, skin and all.

Duck

The Duck was so tender and the best duck dish I've ever tried anywhere, and the A5 Wagyu (supplemental fee) was melt-in-your-mouth delicious.

Wagyu

Freshwater Eel

The last savory course was a dish of freshwater eel, which was just as delicious as it looked.  It was very tasty, and such a huge serving to end the savories.

Passionfruit, Salted Egg, Hazelnut

The dessert course consisted of a trio of treats.  The Passionfruit was my fave, which had just enough sweetness.  

Sesame cookie takeaway

The menu really reflected Taiwanese staples infused with Chef Jonathan's twists.  Many of the dishes are common on Hawai`i menus in one way or the other, but the wonderful FOH team really helped to explain the dishes or components that we weren't familiar with, giving the backstory of how it's typically prepared in Taiwan, or what the significance was for certain ingredients.

It was a great dining experience!

kato Restaurant
777 S Alameda St Building 1

Suite 114, Los Angeles, CA 90021

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Visit Italy: Arnolfo Ristorante

While in Tuscany, we had dinner at 2-Michelin Star Arnolfo Ristorante, led by Chef Gaetano Trovato and his brother, Giovanni, the manager and head sommelier.

Everyone in our party had the Eight Two Twenty Two Tasting Menu, while I enjoyed the Vegetable Impressionism Menu.

Vegetable Impressionism

Amuse: Raspberry, Amberjack, Chickpea

Assorted breads

Zucchini (Veg)

Cacciucco

Cuttlefish

More bread

Tiger Prawns, Pink Prawn, Nectarine Peach, Herring Caviar

Melon, Watermelon, Cucumber, Mint (Veg)

Caponata, Aubergine, Pepper, Celery (Veg)

Sea Bream, Basil, Lemon, Perlina Aubergine

Piramidi Fresh Pasta, Valdarno Duck, Yellow Tomato, Wild Fennel

Fresh Pasta, Zucchini, Courgette Flower, Ricotta

Tagliolino, Datterino Tomato (Veg)

Green Tomato (Veg)

Wild Salad

Chianina IGP, Giardiniera

Laura Peri Pigeon, Black Gruffle, Potato, Certaldo Onion

Duck Egg, Carrot, Elderberry

Wild Berries

Cherry (Veg)

Milliefoglie, Honey

Cherry, Almond (Veg)

Petit Four

My favorite dish of the night was the Tagliolino, which was served with a myriad of tomato preparations -  tomato water, tomato sauce, confit tomato, foam made with the water of tomato, and dust made with the skin of the tomato.  That's definitely not your ordinary pasta dish!  It tasted absolutely delish, and the different preparations of the tomato contributed to a seamless course.

I also really enjoyed the Duck Egg, with botarga, charred celery, and heart of palm.  It was a work of art!  

Many of Arnolfo's dishes included their own innovative spin on traditional Italian dishes, and I loved that the menu incorporated wild foods, as well as lots of fresh pasta.  It was quite interesting that there was a lot of bread service, but for me, that's nothing to complain about, since I love bread!

It was a wonderful dining experience, with brilliant dishes and amazing presentations, as one would expect, although a little bit too long (our host, who has been there before, said it was exceptionally long).  Our reservation was for 8pm, and we didn't leave until after midnight! (Someone in our party said there was an "influencer" in a private room with a lot of guests, who may have caused a lot of the service delays).

Despite the delays, service was top notch, and both Chef Gaetano and Giovanni were very friendly and took the time to talk to us and take photos.  Giovanni even gave us a glimpse into their new space, which they have since moved into. 

The services offered at the restaurant are on another level - they have babysitting, dogsitting, and even helicopter service!  You can also rent a room in their lodging for the complete experience.

Arnolfo was definitely a highlight in Italy!

Arnolfo Ristorante
Viale della Rimembranza

24, 53034 Colle di Val D'Elsa SI, Italy

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Visit New York: Per Se

A few years ago I visited Per Se and had a fabulous experience.  I recently revisited, but this time, I decided to try the Vegetarian menu.

Pea Cornet

Cheese Crackers

Harry's Berries Strawberry "Gazpacho"

Hen Egg Custard

The Hen Egg Custard with black winter truffle butter was as indulgent as it sounded.  

Hawaiian Hearts of Peach Palm "Croquette"

I love heart of palm, and this croquette was so yummy!  The "tabbouleh" and fava bean hummus paired nicely with the falafel-like croquette. 

"Bread and Butter"

Zuckerman Family Farms "Terrine D'Asperges"

I'm not particularly fond of asparagus, but I did think this dish was good.  I really liked the addition of the wild ramps.

"Scotch Egg"

My fave dish was the Scotch Egg.  It was a hearty dish - the egg was enveloped in a crust of forest mushrooms, and accompanied with sugar snap peas and grilled frisee lettuces.

Marsh Hen Mill "Stradette"

This was another fave - the elegant Stradette, served with oyster crackers and celery.  I'm not a fan of celery, but I ate this entire dish up!

Summer Squash "Farcie"

This dish offered zucchini prepared in multiple ways, and I loved the complexity of textures from the caramelized artichokes and cipollini onion rings.  

"Gougere"

The Gougere with "Comte" and black winter truffles was amazing!  I could have easily eaten a number of these and been happy with only that!  

There was once again an array of desserts.  

Sugar-Baked K&J Orchards Yellow Peaches

This was my favorite dessert, particularly because of the Madagascar Vanilla Bean Ice Cream that accompanied the fruits. 

The "Coffee and Doughnuts" is such a fun dessert!

Malted Brownie

The Lime-Scented Banana was so neat!

"Mignardises"

The dining experience ends with a selection of hand-crafted bonbons.  Pro tip: You can get more than one! I got Thin Mints and Banana Miso (the banana miso was my fave of the two).

Bon Bons

If you're interested in the regular menu, these were the offerings:

Salmon Cornet

"Oysters and Pearls"

Citrus-Cured Hiramasa

Hen Egg Custard

Norwich Meadows Farm Sweet Carrots

Green-Walk Hatchery Rainbow Troud "Chaud-Froid"

Charcoal-Grilled Montauk Sea Scallop

Wolfe Ranch Quail Breast

Prime Rib of Elysian Fields Farm Lamb

Although my friend said he left hungry, I thought the food was great and the service was stellar once again.  I really enjoyed the Vegetarian menu!

Per Se
10 Columbus Cir
New York, NY 10019

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