Cauliflower Hot Wings, YUM!

One of the latest things the Dude of Food has experienced is this food called Cauliflower Hot Wings. When my buddy said we were going to a vegan place to have a couple beers because they had a good selection, I felt my enthusiasm drop a bit. ‘I’m not a vegan’ I thought to myself. ‘This has the potential to really suck’ was the last thought that flowed through my head as we got out of the car.

Upon entering the room, Sage Plant Based Bistro in Echo Park, we saw the place was as full as any good happy hour spot should be and everyone seemed to be having a genuine good time. Not a bunch of folks looking around gauging how the cool people act, but real folks having real conversations. ‘This is starting out great’ my head whispered to itself.

My buddy and I found the last 2 seats at the bar and asked for a couple of IPA’s on tap. The beer choices were decent. Then we requested the Cauliflower Hot Wings. I wasn’t totally down with these by the way they sounded but after they arrived at the table and I tasted one, I was addicted. These things are delicious! The vinegar was strong and burned the senses just like they did in Buffalo at the old Garcia’s Bar or the original Anchor Bar (home of wings).

If you are trying to stick to your New Year’s resolution by eating better, than get yourself and some friends over to the Sage Plant Based Bistro in Silver Lake and enjoy something delicious.

Thank you guys.

Good on Ninkasi Brewing for art support.

Society needs to recognize that the creative craft brewing folks at Ninkasi Brewing in Eugene, Oregon have been doing a great job not only brewing fine IPA beers, but with their success, they are also giving back to the world in note worthy ways. Read on.

https://thefullpint.com/beer-news/ninkasi-brewing-opens-in-house-recording-studio/

I’m not going into details here, but you can certainly read about how cool the folks at Ninkasi Brewing are at the above or below links. As a beer drinking, guitar/bass plucking, drum beating, bad singing song writer with bad hair that can make a quality music video, I personally wanted to take the time this holiday season to say ‘thank you’ for what you all do at Ninkasi. More folks should use this business model. Maximum respect Ninkasi.

http://www.ninkasibrewing.com/

Keep up the good work Team Ninkasi. Cheers.

The Dude of Food tours Dillinger in Munich.

While visiting good friends in Munich, Munchen or Minga, depending on whom you speak with, the Dude of Food can work up an appetite as there is much need for fuel to keep a body in motion while taking in all the culturally glorious things this beautiful Bavarian city has to offer.

There are quite a few good places to eat in the Sendling area of Munich and one lunch spot that stands out to me is called Dillinger Chicago Bar & Grill on Passauer Strasse. The Dude of Food has eaten many lunches here and is always satisfied at the meals presented. The staff is friendly and efficient. The prices are reasonable. The food is made fresh and always prepared with care. The soups are always really good and prompted me to request to meet the chef of Dillinger.

The chef is a nice, interesting and caring guy named Harjit Signh. He welcomed the Dude of Food into his extremely clean and organized kitchen. In his kitchen chef Harjit was very transparent about his passion for doing food preparation right. The Dude of Food loved Harjit’s drive for making his opportunity to create quality food work out right.

Feel free to visit Dillinger’s web page http://www.dillinger-bar.de/ or email them at dillingerobersendling (at) gmail and tell them hello for me and that you heard about them at the Dude of Food web page. Veiling danke Harjit und Dillinger.

Dillinger Bar & Grill

Hofmann Strasse 19

81379 Munchen

089-787-490-22

Enjoy und prost!

Discover Shucks pop up Oyster Bar in DTLA

It seems that oysters are a popular item on LA menus. The Dude of Food, a local LAist foodie, found himself working in downtown Los Angeles. Next door to us was a bar that had a pop up oyster bar out called Shucks Oyster Bar. The oyster bar tender was a nice guy and the Dude of Food tried a couple of each kind of oyster to check them out. The oysters were fresh and reminded the Dude of Food of a time when he was eating oysters in a back alley behind a fish shop in Fontainebleau, France or another time in San Sebastian/Donostia, Spain and how well beers go with oysters.

If you’re on Spring St. near 7th in DTLA look for Shucks Oyster Bar pop up.

The Dude of Food continues his Best Pizza in LA search.

It seems, as the Dude of Food continues to gain weight driving around Los Angeles eating at various pizza places in search of the ‘Greatest LA Pizza’. The list has room to grow. If you make pizza and think it’s good enough to be on a top 10 Pizza’s in LA list then please hit me up and let me know when to come in.

Instagram @p3_stuff – look for the blue party cup

The Dude of Food makes Obatzda just like a Munich beer garden, kind of.

The 1st Obatzda the Dude of Food ever made in his Westside kitchen was fairly decent. It wasn’t just like Munich Obatzda but I have to say it sure helped ease the longing I have to be back in Munich with my friends at one of its many beautiful beer gardens. The Obatzda made by the Dude of Food wasn’t exactly the right color and was lumpier. It also wasn’t mixed as well as the Obatzda you find in Munchen and probably had something to do with the Gruyere cheese I used.

What mine did do for my spirit though, was remind me of all my Bavarian friends und the gut times we’ve spent together eating obatzda, stecklefisch, pizza, chicken, goulasch, knudel, donors or pretzels while drinking Augustiner Brau Helles beer and enjoying nature.

The Obatzda the Dude of Food made was pretty darned good and my mind happily filled in the blanks. I love brotziet und look forward to having more on my next visit back in Minga, Bavaria. Danke schon und prost.

The Dude of Food discovers California’s Best Sushi

http://www.hanajapanese.com

If you love sushi then all you need to know is the above web address. This will lead you to a place called Hana Japanese Restaurant and the Best Sushi in California!! I had never heard of black throat mackerel and normally don’t like mackerel but this black throat mackerel is great. The blue fin tuna belly was so good I had seconds. Same with the black throat mackerel.

The special thing in a spoon was really good. It was all good. The chef is one of the best in the industry at his craft and has taught many other chefs. My bill was $100. for lunch and the Dude of Food could have easily gone bigger but my meal was awesome tasting and well worth the splurge.

If you are ever near Santa Rosa or in Rohnert Park, CA, go to this place and see for yourself what quality sushi is supposed to be like.

Arigato Team Hana.

The Dude of Food hangs out at Third Street Aleworks in Santa Rosa

This place is cool. Not all crowded like the Russian River bar. Third Street Aleworks has a cool staff, good beers and they also make a good pizza.

https://drink03st.com

The Dude of Food visits St. Florian’s Brewery in Windsor, CA

The Dude of Food went to visit the crew at St. Florian’s Brewery.

The place is staffed with good people and had many diverse beers to choose from.

I liked the IPA’s best and want to add this brand to my food portfolio for the world markets.

See their beer selection list – http://www.stfloriansbrewery.com/our-beers/

The Dude of Food finds the best pizza in Europe, at the Dusseldorf airport!

The Dude of Food had just left Munich. It was with a painful heart that he dragged himself away from Minga, a city that he loves. He had prepared for the long flight back to LA by staying up all night on his last visit in town before he left. He knew he had a 1 1/2 hour layover in Dusseldorf Airport’s Terminal ‘C’. Upon arrival to Gate 32 Terminal C a vision similar to an oasis housing a food mermaid revealed itself to this hungry traveler. A restaurant at the next gate (34 Terminal B) had a sign announcing food and beer that read Zigolini.

This small restaurant named Zigolini offered some good looking pastas and pizza for a reasonable price. The Dude of Food asked for a large beer. The guy next to me received a veggie pizza and that was it. I took one look and needed a pizza also. I asked for a sausage and bacon pizza. There is no exaggeration in saying that this may be one of the best pizzas ever!

The next time I flew through Dusseldorf it was a no brainer to go back. Zigolini was still there waiting for me in all her delicious glory. The only thing that was different was the sign now reads Marche. You can read more about Marche at http://www.marche-restaurants.com.

Muhamad Ali, the head chef and designer, personally told the Dude of Food that the restaurant is still called Zigolini even though the sign has changed. The receipt still reads Zigolini. Chef Ali has one of the best secret recipes ever and is a sweet guy that loves sharing with his customers. His pizzas are simply amazing and he will happily add the ingredients you may want if you don’t see the combination you like on the menu.

This pizza was better than nearly all I’ve ever had in Firenze, Rome, Germany, New York, Chicago, LA or maybe even ever! Certainly this is the Best Valued and Best Tasting Airport Food that the Dude of Food has ever encountered. If you are ever near the Dusseldorf airport and have some time to kill, the Dude of Food highly recommends that you go see for yourself about the pizza at Zigolini Italian Food and chef Muhammad Ali.

Veilen danke Muhammad Ali und Zigolini. Keep up the great work Dr. Ali.

Category: good bar