Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

5 Questions for Tim Goodell

TimRestaurateur and chef Tim Goodell is the founder of Domaine Restaurants. He and his wife, Liza, opened acclaimed French restaurant Aubergine in 1994 in Newport Beach and then Troquet at South Coast Plaza a few years later. Goodell has since launched several restaurants, including the upscale burger chain 25 Degrees, the pan-Asian Red Pearl Kitchen and, most recently, Public Kitchen & Bar at the Roosevelt Hotel in Hollywood.  

What’s coming up next on your menu? Thinking about spring down the road ... any of the veggies forthcoming: peas, rhubarb, baby artichokes, ramps. Spring vegetable tart with young artichokes, asparagus, tomatoes on the vine, pine nuts, farm egg and Pleasant Ridge Reserve [cheese].

Latest ingredient obsession? Pig trotters -- black truffle and pig trotter sausage, crispy pigs' feet galette with roasted chestnuts, to use in stocks to create depth and richness, crispy pigs' feet salad with frisée, poached egg, hand-torn croutons and red wine vinaigrette.

The one piece of kitchen equipment you can’t live without, other than your knives? The Vitamix food blender for soups, purees, smoothies. I even puree the dry oatmeal for the chocolate chip cookies I make for my kids' lunches. Roasted cauliflower soup with three curries, pancetta, Greek yogurt and tiny croutons.

What restaurant do you find yourself going to again and again? Sushi Shibucho for omakase. This is sushi at its purest, by far the best in the O.C. I'm usually the only non-Asian there. Sometimes, the chef is even rude. I have seen him ask non-Asians to leave the bar and go to a table so his Asian customers can have the spot at the bar.

What’s your favorite breakfast? The Italian cappuccino and a "jumper cable" [an unofficial coffee drink there made with cold-brewed coffee, heavy cream and sometimes vanilla] from Martin Diedrich’s Kean Coffee. Cream of wheat with brown sugar, raisins, butter and cream from the Galley in Newport Beach.

Public Kitchen & Bar, Roosevelt Hotel, 7000 Hollywood Blvd., Los Angeles, (323) 769-8888, www.domainerestaurants.com.


Blue Cow opens downtown

Beer and cocktails, as in beer cocktails

David Lebovitz's 'Paris Pastry Guide' ebook

-- Betty Hallock

Photo: Tim Goodell at the Public Kitchen & Bar. Credit: Ricardo DeAratanha/Los Angeles Times.

Comments () | Archives (0)

The comments to this entry are closed.


Recommended on Facebook


In Case You Missed It...


Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »



About the Bloggers
Daily Dish is written by Times staff writers.