I have lived in New England my whole life and one thing I’ve become accustomed to is the weather. It’s pretty much as unpredictable as Nic Cage’s movie career. Yeah, it’s that bad. With the thought of howling winds, freezing rain, and blizzards running though my mind, it was time to get away.
Last month, I decided to book a trip to Los Angeles, California in search of sun, surf, and all the food Southern California could offer. Ok, not so much surf but definitely a fair amount of burritos and burgers. One of the first places I wanted to visit was Tidal Wave. Located minutes from legendary Hollywood Boulevard, this “dive” prides itself in creating authentic Mexican dishes such as Enchiladas, Carne Asada, and Chile Rellenos. After scouring online for reviews and tips on what to order, I was ready to give them a try. What you see in the above photo was….simply….sabrosa (tasty for those scoring at home).
This breakfast burrito of the gods was stuffed to the brim with fluffy scrambled eggs, beans, cheese, and chorizo sausage all wrapped in a warm flour tortilla. It was then topped with ladles of sour cream, fresh guacamole, and a house-made Red Salsa. I complimented my burrito with an ice-cold soda. But it wasn’t any ordinary can of pop. The waitress arrived with a chilled glass of Coca-Cola; bottled in Mexico!! Instead of corn syrup, the bubbly beverage was made with real cane sugar giving it a natural sweetness.
After Tidal Wave, I walked back to the hotel and enjoyed this amazing view of Hollywood and the mountainous landscape. The mountains in the distance were breathtaking and at times I thought I was overlooking a movie set on the Warner Bros. Lot.
As the sun began to set, it was time to get dressed and head over to BOA Steakhouse for dinner. I was accompanied by my great friend, Jon, and we made our way to one of the most popular restaurants in all of Los Angeles.
First and foremost, I’d like to thank Jon for finding out about this place. Hands down, it was THE BEST STEAK I have ever eaten!! I ordered the 40-Day Dry Aged New York Strip cooked Medium topped with a generous pad of Herbed Butter. The reason behind aging is to expose the steak to the breaking down of enzymes. As a result, the steak is much more tender and it develops a unique flavor only found in the dry-aging process.
The infused butter provided the steak with a smooth, creamy coating which only enhanced the flavor. It was paired with Smoked Cheddar and Bacon Mashed Potatoes. Each bite of the Strip was pure bliss in the form of a melt-in-your-mouth, velvety morsel. The steak was so amazingly awesome, I didn’t even have time to take a snapshot of our Table-Side Ceasar Salad which was prepared by a chef in front of our very eyes.
If I am on Death Row, this would be my final meal, no questions asked. At the end of the night, I thought to myself; “How could this trip get any better?” Well, it did. Stout anyone?
…..to be continued…..