Mt. High, 12/27/10
Conditions: packed powder, bluebird skies

Apparently, I didn’t get the memo.

I’m so glad to be riding again 🙂


I eat: Roy’s Restaurant

Henry first took me to Roy’s (DTLA) for Valentine’s Day 2007. We fell IN LOVE with the amazing melt-in-your-mouth butterfish and their signature chocolate souffle.

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We went to Roy’s (La Jolla) again that summer for our 6 month anniversary and tried the opah, which was just as delicious as the butterfish. So based on these two experiences, I’ve considered Roy’s one of my favorite restaurants for the past 3 years, rating it 4.5 out of 5 stars.

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Last night, I took my parents out to Roy’s (DLTA) for Christmas and well, three years of eating at many highly-rated restaurants have left me a little jaded. Roy’s wasn’t as good as I remembered it to be. I found it difficult not to nitpick the details like the butterfish being slightly overcooked and the Kurobuta pork shank being under-seasoned. Still, the most important thing was that my parents really enjoyed their meal, so at the end of the day, I would consider this experience a success.

shellfish butterfish
pork dessert

Verdict: 3/5
Roy’s Restaurant
800 S Figueroa St
Los Angeles, CA 90017

I make: Salisbury Steak

When I think of salisbury steak, two images immediately pop into my head:

1) hungry man dinners
2) elementary school lunches

Not exactly selling points, right?

Well, seeing the recipe in the December issue of Cooking Light was enough for me to try to make it myself (you can find the recipe in the “Dinner Tonight” section).

Adapted from Cooking Light Magazine

(yields ~ 4 servings)
1/3 cup grated onions, divided
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp soy sauce
2 garlic cloves, minced
1 lb ground sirloin
1 tbsp olive oil
1 tbsp butter
8 oz baby portabellas (I cheat and buy pre-washed/pre-sliced)
1 1/2 cups fat-free, lower-sodium beef broth
1 1/2 tbsp Wondra flour
1 tsp red wine vinegar

1. Combine 1/4 cup onion, pepper, salt, garlic, soy sauce and beef. Shape into 4 (1/2 inch thick) patties.
2. Heat olive oil in skillet over medium-high heat.
3. Add patties and cook each side until browned (~3 min).
4. Remove patties and add butter to the pan. Saute mushrooms and remaining onions in melted butter (~6 min).
5. Sprinkle flour into the mushroom mixture and cook for about 1 minute. Pour in broth and bring to a boil. Gravy should thicken up in about 10 minutes – stir to ensure no clumps.
6. Add patties, vinegar to pan and cook for an additional 2 minutes.

I really loved the mushroom gravy – it was the best part of the recipe! The vinegar enhances the gravy’s earthy/beefy flavor. Even though I adjusted the original recipe, I still think the patties needed more seasoning. Oh, and make sure you don’t form the patties thicker than 1/2 inch. Otherwise, the steak/gravy ratio will be off and that’s a bad, bad thing. Or you can just make extra gravy 🙂


Bon appetit!