Addison by William Bradley is the OG of this local three Michelin star dining thing, and Jordan and Max have travelled to Del Mar once again to dine and sit with Will to talk the past, present, and future of California gastronomy in the Caramel Valley. And it's all chef collabs, an Addison makeover is coming soon, the one ingredient, the best season, calling everyone chef, temperatue changes, the story of eggs and rice, cheesy nicknames, Max the inspector, Jordan knows a thing or two, and William's ultimate goal.
When hosting this holiday season, you need to know what's chic. You need to know what's classic. Annie and Hallie Meyers-Shyer know a thing or two about all of that, so Jordan and Max sit down with the sisters of Hollywood royalty to talk everything Thanksgiving, Christmas, and even some Hanukkah. What follows is an appetizer debate, a baked brie beatdown, a worse sweet potato casserole assault, Nancy Meyers' gravy recipe text (which we share below), and the French mashed potatoes to pour it all over. Plus, canned vs. homemade cranberry sauce, acceptable leftovers, the day after Meyers-Shyer sandwich, latke love, nog hate, the best sourdough loaf in LA, and was Jordan right or wrong about Max's Christmas tree? And as a holiday gift, enjoy Nancy Meyers' turkey gravy recipe as heard on the episode: Make the Broth 1. Cook the liver for the dog, or discard it. 2. Place the giblets, neck, carrots, celery, onion, and water in a pot. 3. Cook on a low flame for about 2 hours, covered. This becomes the beef broth for the gravy. 4. Turn off the heat and let it sit. It should not look too watery. Prepare the Pan Juices 1. When the turkey is done, remove it from the pan and place it on a cutting board. 2. Pour all the juices from the pan into a fat separator. 3. Remove the fat, then pour the juices back into the pan. Make the Gravy (over a medium/low heat) 1. Add 1 cup of the broth you cooked earlier into the pan with the juices. 2. Shake in a little Wondra flour to thicken the mixture. 3. Sprinkle in dry sage. 4. Add a pinch or two from one beef cube. 5. Season with dry sage, salt, and pepper. 6. Stir until the gravy reaches the consistency you like.
A chef's recent email to Max has Jordan concerned, and then the fellas talk dining at new restaurants on the scene, and it's all Brentwood cougars, sweet butters, the Pasadena schlep, shrimp balls, a salt issue, the spoonable pasta, poor Bill Bush, booze enhancing food, and let's stop with the "American bistro" thing.
Restaurant workers of Los Angeles and beyond have written in with the biggest pet peeves they deal with when serving diners, and it's all splitting bills, booze behavior, showing up early and late, too much talky, not enough tippy, stacking dishes, eager early birds, knowing the owner, crying kids, filming the staff, and Jordan is ordering his steak like a monster apparently.
Jordan and Max return to answer audience questions, and it's the one big restaurant gimmick, seed oil freaks, sauna and ice, and spas, pricey tasting menus, the problems with Hilstone, managing generally, Thanksgiving protiens, Diddy Riese ice cream sandwich construction, Max's height and bubble intake, and too much tippy.
Jordo and Bubbles go all in on the worst restaurant behavior, and it's all complaints on memorizing the order, no more telephones, bad instincts, additional tip lines, chef bonafides foreplay, waiting for your entire party, molesting tables, overcooked meats, butter temperatures, clearing plates, bad corkage, water semantics, sticking to ya culture, and way too much talky. But first, the fellas are joined by the PHD, who reviews recent trips to Muse and Peter Luger.
Lots to eat in Los Angeles lately, so Jordan and Max talk their options: from style dining in Beverly Hills, to making a West Adams kebab voyage, to celebratory meals all over, and Jordan gives a first taste tease of the Larchmont diner everyone is anticipating. Plus, Max went to Ceviche Project without a jealous Jordan, another trip to Alto, Budonoki is somehow getting better, Eduardo's is back from the dead, pizza is on the menu, and Hector is healing.
Jordan and Max talk Jordan's recent adventures as a "chef," serving up his ode to St. Elmo fried shrimp cocktail sandwich (or maybe it's roll) to a few food celebrities and even a friend who the fellas call on air for his review and notes. Then Max reviews recent visits to West Hollywood's Marvito, Michelin starred tasting menu Ki, and Bubbles talks cooking his own Mexican menu.
Jordan and Max answer audience questions and it's all Christmas eve plans, the Jones Hollywood fritto hack, Max & Helen's, favorite dive bars, The Smoke House onion ring thing, death row chewing, Holbox menu highlights, lots of nog, shrimp cocktail obsession, salty cocktails, where in the world is Peckerman, best pizza chains, Mott 32 Hollywood's opening, Dunsmoor vs. Republique, Echo Park beef tacos, storing parm, Eater LA's website, Only Fans models of the food world, criticism backlash, and a game of Still Open or Way Closed?
Welp, another ridiculous list has hit the food media landscape, so Jordan and Max break all the losing and winning down. But first, Genghis Cohen has finally re-opened in a new location and the fellas have the shrimp toast and orange chicken first look featuring a member of Jordan's family. And no restaurant in Los Angeles is currently more hyped than Baby Bistro, so the fellas talk it and their experience with the Echo Park farmer's market driven hospitality house.
Jordan and Max review two recent restaurant experiences with very different outcomes, and then explore a few negatives critques the podcast has received, and it's all fire grilled meats, Ventura Blvd. souffles, hidden shmears, a finalized Max (Hector) meter, the most egregious dish, the worst cooking method, coming burger correct, and an exclusive Studio City special order.
The LA Times and Bill Addsion finally published an actual critical food review, and Jordan and Max have thoughts, which leads the fellas into a Chinese restaurant episode, dissecting 88 Club, Firstborn, Henry's, Ji Rong, and Jordan's favorite New York style bites, all while teasing a recent disastrous meal by a celebrity chef.
Jordan and Max are back to answer audience questions, and it's all new L.A. restaurants on the horizon, monk milk, Bub & Grandma's pizza, wines by the glass, Montecito dinners, Disfrutar vs. Somni, how to gain 100 pounds, LA Times vs. NY Times food coverage, the bottled & filtered water thing, a new rating system, all sorts of shrimp cocktail talk, the schelp meter, Max working for Michelin full-time, bagels, Jordan's new coffee dilemma, orange wine, Post Ranch Inn pricing, Paso Robles, Bavel no longer respects the neck, and rest in peace Dan Tana.
Jordan talks with co-hosts Brad Metzger and chef Neal Fraser of LA Chef Conference, which is taking place October 6 in Los Angeles, and features a who's who of chefs and food industry notables to not only talk the major issues of the day, but to eat like royalty. And one of those bites will be an exclusive menu item designed by Jordan with all the shrimpy help from the team at Santa Monica Seafood. Then, Jordan is joined by Gather For Good, a charity taking care of community with hospitality, who together with Guittard Chocolate and a collection of the most talented pastry chefs in town, will be serving up a wild collection of desserts at the conference. And you can enter the lottery ticketing system for LA Chef Conference by following this link.
The boys talk why San Fran classics Zuni Cafe and Swan Oyster Depot have remained instutitions for decades, while their beloved Stella West Hollywood could not follow a similar path. Plus, Jordan's exclusive menu item is coming to Los Angeles, Bill Addison needs new friends, the Benihana ass clock as been conquered, Max's Cobrasnake days, and 818 pizza disrespect.
Jordan recounts a recent trip to the Wednesday Santa Monica Farmer's Market where it was all mangoes, peaches, pork, olives, and butter. But before that, an incredibly important croissant discussion goes down, sparked from a first time trip to Petitgrain Boulangerie. Then, Air Jordan's Japanese lover and Sushi Park hater Bubbles-san talks two new and different recent sushi experiences he respected in Los Angeles.
Jordan and Max are back, answering audience questions, and it's Tesla diner talk, Michelin idiots dissing Bavel, Dunsmoor dining room rules, cooking burgers, LA's lack of Indian food and our pizza era, Summertime assclocks, seasonal cocktails, 3 star desserts, tuna salad sandwiches vs. melts, Paris for normies, and do the fellas care about Cole's French Dip's impending closure?
More wagyu cheesesteaks are coming to Los Angeles from Jerry Greenberg, so the fellas sit down with the Air Jordan all-star to discuss the who, what, where, why, and how in the world does this not help Jordan when it comes to the new delivery radiuses, but the good breaking news is well receieved nonetheless. Plus, to ketchup or not to ketchup, no cheese vs. extra cheese, the perfect Matū dessert may also be coming, and Jordan's new sandwich idea for Jerry is actually in the works.
Jordan and Max review their travels and eating over the past month, answering questions from the audience while breaking it down; and it's all Spain, Chicago, New York, the new Max reveal, Jordan's wedding debacle, a Sadelle's text apology, and Los Angeles Michelin talk.
It's been one year since Steven Arroyo's passing, but his mark on Los Angeles and our food scene continue to be felt with the institutions he created, Escuela and Cobra & Matadors, still feeding Angelenos in beautiful ways. From 2021, Jordan and Steven talk the greatness and origins of the food and the man behind it all.
Holly Verbeck
Love this podcast that I just discovered! I really enjoyed the New York episode and learning about some of the best restaurants in the city. Looking forward to more episodes!
Guillermo Guerrero
great episode guys
Guillermo Guerrero
loved how then review was handled. 💯💯💯