The Spanish Kitchen, La Cienaga

I entered The Spanish Kitchen not knowing I'd be recognized as the foodblogger behind this online journal of life in LA.

The Best of LA started as a way to remember and relive my Los Angeles memories. And it soon grew for friends and family near and far to keep in touch as well as to inspire good eats and things to do around the city I love.

And for the casual reader, I'd like to think that I'm known as the blogger who lives, eats, cooks, and plays in LA. And the city is my metropolitan jungle gym. So when friends recently celebrated TW's birthday at The Spanish Kitchen, I blushed with surprise to find two people at our table who had read my blog without knowing it was me behind the screen. Funny how small the world ends up being.

Anyhow, as MS and I drove north on La Cienaga off the 10 and passed Restaraunt Row (including Lawry's, Matsuhisa, and the Stinking Rose), we valeted the car in front of the restaurant just south of Santa Monica Blvd. With no spots on the busy street, the $6 not including tip valet was a quick and easy way to get in the restaurant. It was still early - a little after 6pm - and the restaurant was already alive with friends, couples, and families. We met our party of 10 at the bar, and I ordered what almost everyone else was drinking that night - a smooth, crisp Mojito with sweet minty freshness over cubed ice - perfect for the hot summer evening. The warm colors of this spanish hacienda inspired restaurant was full of fiesta fun with a touch of romance for dining couples - and the perfect atmosphere for our birthday festivities.

The menu tells the tale of this restaurant and its Mexican origins...
"Over 15,000 tiles from Tecate were used; all the iron work was fabricated from Artisans in Ensenada and Rosarito. Antique doors and wood furniture were brought in from Guadalajara, leather upholstering was done in nearby Tijuana, even the dishes and glassware were imported from Mexico City. The mural that runs across the rear wall of the restaurant recounts the story of Mexico's colonization by the Spanish, while incorporating the image of the ancient ways of producing tequila, the national drink of Mexico. Concentrating on the southern part of Mexico, our menu is influenced by regions as diverse as Chiapas, Veracruz, Oaxaca, Puebla, Yucatan, Campeche and Quintana Roo. With recipes that actually date back hundreds of years we embrace the fusion of cultures which are today the root of Mexican cuisine."


Can anyone guess what's in this photo from the women's restroom?

Our long table placed two orders of chips and salsa, or at this upscale Mexican restaurant - Totopos con Guacamole & Salsa [not pictured $8/each], homemade tortilla chips and sides with a mild spice in each bite. As each person made their dinner orders, I debated whether to get a seafood or meat dish. So when MS ordered the Bomba Huachinango [pictured in collage above $21] - the red snapper filet stuffed with blue crab, portabello mushrooms, herbs, and manchego cheese topped with a poblamo cream sauce with chipotle potato cake and asparagus, I opted for the latter - Beef. His fish was cooked with a crisp coat atop what seemed like a bed of orange colored mashed potatoes. With one bite, I knew his dish was a keeper. It was a bit overcooked for his liking, but had the perfect green sauce for him. We thought it was made with cilantro, but weren't entirely certain.

So he had the fish, and I ordered the Carne a Las Brasas [pictured below $29] for my dinner entree. I was excited that this adobo marinated grilled tender filet mignon was served with some cream cheese-jalapeno mashed potatoes and a port wine reduction. I was sold on the jalapeno, and couldn't resist a cut of filet in such a rich sauce. Too bad our server took down the wrong order. When all dishes came out and a platter of carne asada was placed in front of me with an extra side of vegetables ordered, everyone knew I was confused, hungry, and a bit irked.

Um... I didn't order this. I had the filet with mashed potatoes. NOT the carne asada plate.

After a few remarks back and forth with our server (who didn't believe me at first), I was finally reassured my correct plate would arrive shortly. Thankfully, I had several people around me who heard my order of the filet with jalapeno mashed potatoes. Times like these make you ever so grateful for excellent customer service. And after reading Michael Ruhlman's Making of a Chef at the Culinary Institute of America, I have nothing but the utmost respect for those who go through the Theater of Perfection and the American Bounty at the CIA.

As I watched everyone enjoy their dishes of Paella, Enchiladas, Quesadillas that looked like empanadas, Sea Bass, and Red Snapper, I nibbled my side order of vegetables - cooked sliced carrots and green beans - and waited patiently for my correct order to come out. The cooked vegetables reminded me of college dormitory cafeteria food, and I was disappointed that these same vegetables were plated with the filet. I asked if there were any vegetables that came with the plate, and had I been told that they were included in the dish, I would not have ordered the extra side of veggies.

And alas, when almost everyone else had finished their well-portioned meals, my plate finally came out of the kitchen.



Unfortunately, I wasn't able to fully enjoy the deliciously tender and moist cuts of meat because I was too busy inhaling the food to satisfy my pangs of hunger. The filet was cooked with a soft pink center of medium-rareness, and the potatoes were whipped to light perfection. I think next time, though, I would like more mashed potatoes to round out the thick, rich flavors of the wine sauce and more jalapeno peppers for a stronger spicy kick to it. Topped with crunchy fried strands of onions, I left no morsel of food left on my plate and even finished my veggies.

We finished the meal with sharing stories, much laughter, opening gifts and singing 'Happy Birthday' over a Large Dessert Platter [not pictured $32] filled with light and sugary sweets: banana carmelizadas, capirotada (bread pudding), tamal de frutas, chocolate cigars, tres leches, flan de vanilla.

So although my food experience and service at The Spanish Kitchen weren't ideal, I was impressed with the thoughtful and authentic design to the space as well as the overall taste of our dishes. My friends that night made me smile and helped remind me of what was most important - laughter, sharing stories, and making lasting memories. This one was definitely one for the books. Next time, I may go just for dessert!

The Spanish Kitchen: authentic mexican
street: 826 north la cienaga blvd | la, ca 90069
tel: 1.310.659.4794
spanish kitchen exterior photo from www.thespanishkitchen.com