Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed the container of flour with no label. Corrected During Inspection Working food containers not properly labeled. 2(D) / Food storage containers - identified with common name of food. The PIC properly date marked the cooked chicken. Observed cooked chicken in the reach in cooler in need of date marking. Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. 4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. **Ensure soap is readily available and stocked at handwashing sinks. Observed empty soap dispenser at handwashing sink in kitchen. Observed no employee handwashing sign in men's restroom.**A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.2(B) / Handwashing cleanser - availability. Observed dirty dishes in handwashing sink located in kitchen.**Ensure handwashing sink is only used for handwashing. Critical Handwashing sink is being used for purposes other than handwashing. This is definitely one of my favorite dining experiences of the year.1(O)(2) / Using a handwashing sink - other uses prohibited. Hippo is now serving Brunch on the weekends and I can’t wait to give it try. It was the perfect ending to a most delightful meal. Perfectly cooked wood-colored fish with a pink center rested upon a boastful, but creamy pool of legumes – a nice combination of textures and tastes.Ī separate dessert menu with a Browned Butter Blackberry Tart was calling us all to attention. However, the fish options seemed to pop with Griddled Sea Scallops or Strip Bass, but the Cedar Smoked Ocean Trout with Umbrian Lentils was where it was at. Meat, Fish & Game offer something for everyone’s palate, whether it be barbecued Quail, Pork Country Ribs or Porcini rubbed Sirloin. ![]() ![]() Make sure you eat it pipping hot from the kitchen – you won’t be to help yourself. The strands of pasta were so perfectly coated with a fine balance between sweet-acid and slight undertones of pork jowl. Delicate Triangoli stuffed with celery root puree in a buttery shallot sauce is a great place to start, but my favorite – Bucatini with Guanciale, Red Onion in Tomato Sauce made my heart sing. Pasta is probably the reason you are here at Hippo – all freshly made by hand. The al dente beans snap in your mouth with pleasure and I assumed the name “Frenchie” came from a champagne vinegar or mustard based dressing? Garden lettuces, shaved Brussels Sprouts and a Rye Berrie Salad with nectarines are reminiscent of spring, but a bowl of Cool Wax Beans with Serrano Chili and Hazelnuts tossed in a Frenchie Vinaigrette is something you’ll devour. Thinly sliced San Danielle Prosciutto with fresh Buffalo Mozzarella or Burrata and bread bring you back to dining at Mozza for the very first time – let’s face it, he learned from the best. Hoist the Chair – a mixture of Campari, housemade vermouth, orange and bubbles reminded me of an Aperitivo in Sicily last fall, but with a slightly better bitter blend of flavors.įirst, a Crudo, Carpaccio and Griddled Cauliflower with Tahini are pretty classic offerings here in LA, however it’s the plates with olive oil soaked and grilled bread that you should not skip. The cocktail list reads like a Los Angeles native with an alternative drink list focused on wedding season – a nod to one of his servers getting married this month. ![]() The noise level is tolerable with the kitchen in an L-shape on two sides of the restaurant. The space is industrial-esque with wooden tables and chairs scattered about the place. His cooking is spectacular and with all the Italian restaurants in Los Angeles, he can definitely hold his own in this city. If you don’t know Chef Matt Molina, he was Nancy Silverton’s James Beard nominated chef in 2012 who opened Mozza Osteria and worked side-by-side with her for so many years. Highland Park, a neighborhood just past downtown Los Angeles off the 110 Freeway is going to be a diner’s dream in the very near future with Chef Molina leading the way. Matt Molina opened his California style, Italian restaurant next to his joint-venture Triple Beam Pizza with Nancy Silverton almost a year ago now. ![]() If you haven’t gotten to Hippo in Highland Park, you don’t know what you are missing.
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