Archive for the ‘fresh fish’ Tag

Picture Perfect Cuisine   3 comments

Erik menu

Our Swedish hosts are practically family; several years ago their son lived with us for a school year as part of an exchange program. He became my Swedish son. We stayed in touch; they’ve visited us twice since Pete was with us. Our trip was a chance to see the places we’d heard about; his parents wanted to treat us to a surprise, in addition to graciously opening their home in Gothenburg and showing us the sites.

The surprise was a two-day trip to Stockholm topped off with a special dinner at Erik’s Gondolen, known for its 33-meter high view of the harbor and fine cuisine. Neither aspect disappointed. As previously noted, dining companions always add much to the experience.

Erik hake

The Pancetta Wrapped Hake was too difficult to resist. The mild, flakey fish wrapped in bacon featured soft-as-butter scallops floating in a pea and parsley cream surrounded by a subtle artichoke foam. It was almost too artistic to eat. Almost.

Erik fish casserole

Gondolen’s Classic Fish and Shellfish Casserole was reminiscent of cioppino, a fish stew. Two orders of the Fried Rack of Lamb with Brisket Sausage completed our order. As much as enjoyed one another’s company, we spoke very little while eating. Our server recommended spot-on wines to pair with our dishes.

Erik lamb

We easily could have left after finishing our entrees, but cloudberries called. These amber-colored, raspberry look-alikes were tart and nicely complimented by house-made vanilla ice cream.


The memories include the view, the food and the friendship.


Erik’s Gondolen
Five Plates
Stadsgården 6 (Slussen)
Stockholm 104 65


Bombo is da Bomb!   Leave a comment


BombosignOn one side of Bombo Foods is a display case with fresh fish on ice. On the other is a small seating area looking directly into the kitchen of this food stall in Grand Central Market. Half a dozen stools are separated from the cooking area by a small counter, glass and a row of steam kettles.

Each time I visit the market, there’s a huge line for Egg Slut, another food stall. I haven’t wanted to wait, so I don’t know what the allure is, but I loved having a seat at Bombo, with my back to the line and my eyes on chef Mark Peel and his crew preparing food. At one point, Peel leaned over the glass to ask how everything tasted. I had food in my mouth, so I nodded with an enthusiastic thumbs up.


I opted not to have fish, but instead ordered fried chicken with steak fries. Fresh herbs augmented the impressively moist chicken beneath its crispy exterior. The fries were fine, and I liked the tart beet and cucumber salad, which, because of its size, was merely the suggestion of a side dish.

Bombo chicken

The steam kettles are attention grabbers. One of the cooks explained that steam is shot into the kettles from an opening in the bottom with no liquid added. These are widely used on the East coast.


I already know what I want on my next visits – of which I hope there will be many: the mussels, the short ribs, the clams, the ….

Bombo Foods
Four-and-a-half Plates
Grand Central Market
317 S. Broadway
Los Angeles