Monthly Archives: September 2013

REVIEW: MATEO’S ICE CREAM & FRUIT BARS

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Mateo’s Ice Cream & Fruit Bars is a techni-color orgy of excitement, a wholly legal acid trip that will have your head doing Wonka sized mental backflips of joy as you struggle to make your selection.

This dessert shop in a random Culver/Palms strip mall you nor The Monster ever pays attention to (unless you are THE fan of Thai Klong Dong or randomly frequent this FoamMart) is all sorts of awesome wrapped up in fantastic with a huge bow of get on over to it now.

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REVIEW: ANTONIO’S PIZZERIA & ITALIAN

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Antonio’s is a classic valley Italian on Ventura with comfy Naugahyde booths, red checked table cloths and an old school feel.

With chianti bottles and fake grapes hanging it is a perfect snapshot of a perfect type of Italian, the type your dad went to woo mom.  The type where carbs and cholesterol weren’t buzz words and Sinatra made everything right in the world.

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HAIKU REVIEW: BRIAN’S SHAVE ICE

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Not in Hawaii…

But the shave ice hankering hits…

Brian’s does the trick!

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HAIKU REVIEW: GOTTSUI

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Gottsui, Sawtelle…

Beloved in Tokyo…

But lost on this guy.

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REVIEW: JOHANNES

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Many moons ago The Monster had an epic culinary feast at Johannes.  Back in Palm Springs and ready to see how the Cal/Austrian holds up.

The room is horrendous in an eighties color scheme/motif in the light of day and only becomes more refined and dignified as the sun goes down.  By the time The Monster leaves the place is actually good looking.  Goes to show how quickly perception can change.

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REVIEW: SIROCCO

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Sirocco at the Renaissance Indian Wells. It gets rave reviews. Lauded. Heaps of praise.

The room is abysmal. The service a touch better. If you were at the 2004 Fridgeadair convention and consider it a high water mark of life this tired hotel and restaurant are for you.  For The Monster, well…

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REVIEW: SPENCER’S

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In a beautiful tree covered courtyard sits Spencer’s, an off the beaten path but surely discovered (it’s packed) American spot where the misters are blasting and the crowd is downing bloody Mary’s and mimosas while amiably chatting with friends and digging in on salads and sandwiches.

The menu is a huge look at pretty standard favorites (crab cakes, Asian Chicken salad, Maine lobster club) that is both overwhelming in choices and underwhelming in creativity. The Monster is skeptical but willing to give it all a try.

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