Monthly Archives: July 2012

Bollini’s Pizzeria Napolitana

2315 S Garfield Ave
Monterey Park, CA 91754

(323) 722-7600

My bro had raved about this place ever since he’s first tried it, saying that it was one of the best thin crust pizzas that he’s had.  So finally, one day, since I was in the area, I went to see what the fuss was all about.
Bollini’s is located in Monterey Park — yep, a little out of place amongst all the Asian restaurants.  But don’t be fooled.  Bollini’s serves up some pretty authentic Italian food.  Be warned, street parking is limited, and it is cash only (although there’s a small ATM inside the restaurant).  Here’s what we ordered:
Instead of the usual bread at Italian restaurants, Bollini’s serves up pizza crust tossed in garlic pesto oil.  Mmmmm…
Arugala Salad – arugala greens with fresh corn, smoked bacon, mushrooms, tomatoes, goat cheese and red wine vinaigrette.  Light and refreshing!  $9
Seafood cioppino – shrimp, mussels and clams in a tomato and white wine stock garnished with fresh herb and lemon.  Lots of chopped clams!  The soup had a little bit of a kick to it, and not as thick as some cioppinos I’ve had.  If only there was bread to dip the sauce in!  $12
This is a large 16″ pizza.  At Bollini’s you have the option of to build your own pizza, or select from a list of 20 combo pizzas.  We chose 2 from the list, and they are able to do half-and-half.  Half of our pizza is the fungi e tartufi (garlic and mushrooms) and half was the porco (sweet fennel sausage, 3 pepper sausage, bacon and tomatoes).  Both were really good.  The crust is thin yet is able to hold up the toppings.  Both of the sauces were flavorful, and the toppings were fresh.  Yum!  The pizza is pretty big – between the 3 of us, we couldn’t finish it. $16
Next time I go, I’ll venture onto the pasta and main courses!

Sushi making @ Nobu LA

A few months ago I went to a sushi-making class at Nobu in West Hollywood.  Not sure how often Nobu has it, but it was one of the featured deals on Bloomspot premium.  I’ve always wanted to try Nobu but haven’t had the chance, so I figured the sushi-making class would be as good of a way as any to try the food.  The class was really good – we met the head sushi chef, who taught us all about basic sushi making.  We made rolls, hand rolls and sushi nigiri.  The manager was present during the class too, and explained the history behind the restaurant, all the while pouring sake for us through out the whole class.  I highly recommend it!

The chef and manager were gracious enough to allow us to take pictures/videos of the class, so I’m sharing two of the videos here.  Enjoy!  ^ ^

P.S. The key to making sushi is to have a bowl of ice water handy!  That way, the rice doesn’t stick to your hand.


How to make rolls



How to make hand-rolls