Second Chances

This seems to be the season of second chances. I'm working with a group of people I have worked with before. At the end of the last show, we kind of split up with most of the crew going in one direction and a couple of us going in a different one. That's the way things work in my business, and I'm really happy that circumstances arose that allowed me another chance to work with them. 

Usually, second chances are not so happy. After all, why a second chance? Obviously, a second attempt would not be so much of a chance if the first one had gone well. Or maybe it did go well, like in the case of Lance Armstrong, who announced his return to the peloton earlier this fall. I don't much like Lance, but there is no denying the incredible success he has had as an athlete, and as a cancer survivor, he certainly understands the value of the second chance. 

Sometimes things go a little too well, as in the case of Alexander Vinokourov. After securing the sponsorship of some successful Kazakh countrymen to save his team from the clutches of the worst doping scandal to hit cycling this century (it's young yet), Vino went on to win the Vuelta D'España, proving himself to be a worthy grand tour competitor. Unfortunately, his comeback from a crash in the following summer's Tour de France was a bit too good to be true. Now Vino has decided that he deserves a second chance. While I can't imagine that any team would have him, my hope is that the UCI keeps him from even obtaining a license to begin with. After all, he was caught red-handed.

The most controversial second chance in cycling right now seems to be that of Ivan Basso. The dreamy Italian Tour contender just made his return to racing in Japan last month. Implicated in the same investigation that brought Vino's team down, Basso served a suspension after admitting to "attempted" doping. He was never caught in a test (kinda like Lance), but admitted to intending to use banned techniques to improve his performance. But in the end, his admission, information he provided to investigators, and his completion of punishment make him worthy of a second chance.

What does this have to do with food? Well, there is a certain restaurant in Culver City that the BoW and I have been going to ever since it opened as the cornerstone of the culinary renaissance in our precious downtown. In the beginning, we were quite taken. Our own celebrity chef (plus, Dad's a real a-lister!), some quality American-modern food, and a great bar. 

Our honeymoon continued for a while, but things started going downhill when the caveman showed up. On our next visit (our wedding anniversary, actually), we should have known things were going to go sour when we watched the repeat of Chef getting beat by Bobby Flay while we sat at the bar. I mean, Ben was in the restaurant that night. Show some self-respect, man! After that, we were mistreated by the front-of-house, and my rabbit was dry. It was a while before we went back.

We ended up going there for brunch a few months ago, and it was pretty good. The bar has never disappointed, and getting back to simple hash and eggs benedict reminded us of the kind of flavor profiles we came to expect and enjoy there. So, when there was no room at the bar at our preferred restaurant Saturday night, we felt emboldened by that experience enough to give the filling station another chance.

Drinks and kumamotos are not hard, but the were delivered promptly and provided the instant satisfaction we desired while we decided on dinner. Much of the menu (different from what you will see online) was the same as previous visits, and BoW ordered the signature beef cheeks.

While the cheeks were executed perfectly, and the accompanying pea tendrils beat spinach any day, let's be honest about the grain: it was "israeli" couscous. Even that name is kind of a lie, so maybe that's why the "cracked wheat risotto," but let's all just be honest about the food and let it speak for itself. It matched very, very well with the Tinto.

Sadly, the pork belly I had intended to order was gone (at 8 M on Saturday?!?), but I got it together and adapted. I had my eye on a Rioja, and I decided to go for simple comfort: the Pub Burger.

It was one of the best burgers I've ever had. Really. Simply seasoned, fresh beef ground in house, perfectly cooked, minimally adorned, and spot on. The onion ringers were light and crisp. The whole plate really lived up to what you want from a high-end burger. I felt like I was getting what I paid for, even at $16, without having to endure anything too clever.

The side of brussels sprouts was cheating. Everything is better with bacon! Maybe if they'd have applied that maxim to my rabbit last summer, this wouldn't have been a second chance.