Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, we check in with Eduardo Ruiz, chef at Corazón y Miel and the forthcoming Picnik.
Eduardo Ruiz is having a pretty good few weeks. The chef at Corazón y Miel in Bell recently made it onto the semifinalists list for the James Beard Rising Star Chef of the Year award. In Los Angeles magazine, critic Patric Kuh's most recent review lavishes praise (and three stars) on Corazón y Miel. And last week, the announcement came that Ruiz is opening a second venture, Picnik, in Old Town Pasadena.
Picnik, which will open on Saturday, March 15, will be a sausage fest – literally. With a menu crafted around house-made sausages, the project looks like it will very much adhere to the grand tradition of German beer gardens, and the drinks program will focus on two dozen craft beers on tap.
To celebrate all of Ruiz's recent success, we asked where the young chef most likes to dine out. See his picks after the jump.
6. Burrata and uni at Bestia
“A seemingly simple crostini with stellar burrata and fresh uni. The uni is delivered fresh in seawater and plays a enormous role in the brilliant seasoning of the dish.”
5. Bone Marrow at 320 MAIN in Seal Beach
“320 MAIN in Seal Beach serves a bone marrow starter that is magnificent – giant unctuous bones served with oxtail marmalade and pickled onion. It's extraordinary with a Detroiter cocktail. Or three.”
4. Pork Shoulder at Freddy Smalls
“A perfect sous-vide pork shoulder served with a rich jus and seasonal berries. It's a deceptively simple dish, prepared in an extraordinary manner. Tender, luscious and delicious.”
3. Octopus at Cliff's Edge
“This dish is prepared with an unconventional mix, several brilliant components that balance and enhance the dish. Who would have dreamed that peaches and octopus would pair so well?”
2. Fresh corn polenta with shiitake and shimeji mushrooms at Bäco Mercat
“Every bite is perfectly balanced, and the richness of the dish is grounded by the earthy flavors of the mushrooms.”
1. The White Ragu with lamb and pappardelle at Terroni downtown
“Such a light emulsification of sauce and pasta was impressive. Truly an inspiring dish.”
See also: Where The Chefs Eat archives.