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What should Feniger do with the STREET location?

ipsedixit Nov 4, 2013 09:12 PM

Now that it has shuttered.


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    Xan7hos RE: ipsedixit Nov 4, 2013 10:30 PM

    It should stop serving that god awful "fried" rice.

    1. J.L. RE: ipsedixit Nov 4, 2013 10:37 PM

      Help kevin realize his dream...


      1. j
        Jack Flash RE: ipsedixit Nov 5, 2013 12:33 AM

        Bring back City restaurant!

        1. Ciao Bob RE: ipsedixit Nov 5, 2013 08:29 AM

          My 2 cents, I never thought Street was good - other than the idea and visuals of the place - she just didn't "get" Asian food well enough to pull off the globe-trotting concept she was after, IMHO.

          Because of her rep and "affiliations" it had an upscale/LGBT crowd that kept it going but not a chow-crowd. The Hollywood Bowl "box" I got once was truly terrible.

          So what now with the space?
          It is big.
          And, John/Vinny/Ludo need more space than that old pizzeria affords... Trois Mec et une Dame!

          11 Replies
          1. re: Ciao Bob
            linus RE: Ciao Bob Nov 5, 2013 09:39 AM

            raises an interesting question: can a strictly "chow-crowd" keep ANY place going?

            1. re: Ciao Bob
              Xan7hos RE: Ciao Bob Nov 5, 2013 09:49 AM

              I didn't enjoy the food or experience @ Street...I dig the love to incorporate various foods from various cultures but I think doing so through Feningers' lens (no pun intended) was its achilles' heel. There are just innate concepts as to why a dish "works" and I think just trying to have the dish available without understanding how its made or giving it the proper label. Case in point...their fried rice dish was closer to risotto with Chinese oyster sauce. Not to say anything about cultural accuracies or inaccuracies, but you can't call it fried rice when it's moist and gloopy. Street certainly placed concept over cuisine.

              1. re: Xan7hos
                Ciao Bob RE: Xan7hos Nov 5, 2013 10:00 AM

                Well said, Xan7hos.

                1. re: Xan7hos
                  linus RE: Xan7hos Nov 5, 2013 03:36 PM

                  i think one has to be careful here. do we know for a fact she was trying to be "culturally accurate?"
                  i think it's possible for someone to understand something yet still present an interpretation i might not like.
                  and, honestly, i'm not sure what a dish is called is very important. whether or not it tastes good is more important to me.

                  1. re: linus
                    Xan7hos RE: linus Nov 5, 2013 05:38 PM

                    No no it has nothing to do with it being culturally accurate...it's a matter of accurately labeling what a dish is, which I think is very important. I'm definitely overusing this example but it drives the point of why it upset me: We can all agree that rice can exist in several variations ranging from wet to dry. We can have rice in soup, congee/porridge, risotto, sticky rice, steamed rice, rice crispies, etc. If your menu says risotto (where I think the defining aspect is it's texture) and I receive rice crispies I'm going to be disappointed.

                    I think the hallmark of American/"New" American cuisine is in its re-appropriation of cuisines from all corners of the world and creating something unique and exciting. But I agree with you linus and think it should always be delicious first, and I will concede there were definitely times where my expectations did not line up with the description of a dish and I ended up loving it but usually in those cases the dissonance was not that severe.

                    1. re: linus
                      westsidegal RE: linus Nov 5, 2013 09:32 PM

                      can't say that i agree with this.
                      one of the purposes of a menu is to allow the patron to make an educated guess about whether any particular dish will appeal to his/her palate BEFORE actually tasting it.
                      for instance, i am not a fan of soft rice soaked in greasy stuff.
                      for this reason, if a menu item is called "risotto" or it's name suggests that it is at all similar to risotto, i'll steer away from it.
                      if the dish is being called risotto on the menu, but, in fact, it is more like fried rice, there would be no way for me to know that it could be something that i'd actually like.

                      1. re: westsidegal
                        Tripeler RE: westsidegal Nov 6, 2013 04:59 AM

                        "for instance, i am not a fan of soft rice soaked in greasy stuff."

                        When I read that, it really made me wonder "Well, who IS?"

                        1. re: Tripeler
                          Servorg RE: Tripeler Nov 6, 2013 05:43 AM

                          I had a dish that they called Hawaiian Fried Rice at Street and it was nothing like risotto (but rather fried rice that was pretty darn good). They had some hits and misses. I give Susan major credit for thinking and cooking outside the box.

                          ADD: Found a photo of the dish here (although mine seemed more browned than this photo seems to show) http://www.dishtip.com/d/ca/los-angel...

                        2. re: westsidegal
                          linus RE: westsidegal Nov 6, 2013 05:07 AM

                          to expect "fried rice" at street to be the same as "fried rice" at jj hong kong cafe strikes me as being a more than glass half full kind of person.
                          and how do we know technically the rice wasn't fried, however it turned out.
                          whilst i agree it's not nice to be deceived by a menu, i find it hard to believe the posters here wouldn't ask, send a dish back, etc.

                          it is possible i've watched too many picayune, bullshit arguments about the names of dishes on 'top chef' to debate this with a clear, objective mind, however.

                          1. re: linus
                            westsidegal RE: linus Nov 6, 2013 09:00 AM

                            since i never watch top chef, i was unaware of this pastime.
                            i just want a menu to give me a clue as to what the delivered dish will taste like/look like.

                    2. re: Ciao Bob
                      foodiemahoodie RE: Ciao Bob Nov 5, 2013 11:58 PM

                      Agree Ciao Bob. Interesting concept, but the food just wasn't all that interesting. No home runs after sampling half a dozen things.

                    3. J.L. RE: ipsedixit Nov 5, 2013 08:44 AM

                      SinBaLa Harder...

                      1. TonyC RE: ipsedixit Nov 5, 2013 10:12 AM

                        Stop serving $12 kaya.

                        Actually, just stop.

                        9 Replies
                        1. re: TonyC
                          mikester RE: TonyC Nov 5, 2013 10:21 AM


                          Snark is easy. Opening and running restaurants is hard.

                          1. re: mikester
                            Ciao Bob RE: mikester Nov 5, 2013 10:42 AM

                            @TonyC save 4 bucks and gas - get the SpiceTable's kaya toast for 8.

                            @mikester Snark is anything but easy for TonyC - a painfully shy Asian American kid who shrinks from controversy.

                            1. re: Ciao Bob
                              Servorg RE: Ciao Bob Nov 5, 2013 04:02 PM

                              "a painfully shy Asian American kid who shrinks from controversy."

                              That naked sushi gig may not be a good idea after all in that case...just ask George Costanza about the "shrinkage" factor.

                              1. re: Ciao Bob
                                J.L. RE: Ciao Bob Nov 5, 2013 04:28 PM

                                That kaya toast at Spice Table didn't do it for me. If they were aiming to replicate Singapore's version, it just didn't taste quite right.

                                When I miss kaya toast these days, I prepare it myself at home using Nonya Kaya from 99 Ranch Market.

                                1. re: J.L.
                                  linus RE: J.L. Nov 5, 2013 04:31 PM

                                  again, i think one has to ask whether the chef was trying to duplicate something, or make their own interpretation.

                                  did the kaya toast taste good? was it worth the money?

                                  or, in the immortal words of calvin trillin's young daughter: was it better than a carrot?

                                  1. re: linus
                                    J.L. RE: linus Nov 5, 2013 05:34 PM

                                    Again, it didn't taste quite right, even when assuming it was intended as a new creation...

                                    1. re: J.L.
                                      linus RE: J.L. Nov 6, 2013 07:40 AM

                                      surely you'll agree there's a subtle but definite difference between something tasting "good" and something tasting "right," n'est ce pas?

                                      1. re: linus
                                        J.L. RE: linus Nov 6, 2013 11:16 AM

                                        OK I will rephrase: The kaya toast at Spice Table is made with the best of intentions I'm sure, but it tasted to me like the end product was lesser than the sum of its components.


                                        1. re: J.L.
                                          linus RE: J.L. Nov 6, 2013 02:21 PM

                                          where's george orwell when we need him?

                          2. perk RE: ipsedixit Nov 5, 2013 04:53 PM

                            I always liked the concept more than the execution. I went a few weeks ago for a drink and a snack, and they mentioned they were shutting down and revamping. I know that many times when I would think about going there.....it's neighborhood "friendly"...i would realize there was nothing on the menu that i really wanted to have. and that's not a good thing for a restaurant....

                            1. KC_Girl RE: ipsedixit Nov 6, 2013 12:32 PM

                              Mmmmmm, sublease it to new cuisine students?
                              I had a guy in Lake Elsinore area that was willing to sublease part of his 10,000 sq ft location (3 kitchens) like this. He said he'd pay utilities and just collect the lease payments if the new Chef made a profit. And, the lease would be for one year and the next opportunity would begin.

                              1. s
                                Sgee RE: ipsedixit Nov 12, 2013 07:51 PM

                                For street diehards, I received a special event from Citi for an upcoming dinner, I think it was $65/pax and you get to chat with Feniger.

                                Personally thought the food was terrible, so no loss if they have shuttered. She should have stuck to Mexican.....

                                2 Replies
                                1. re: Sgee
                                  Servorg RE: Sgee Nov 12, 2013 08:00 PM

                                  "She should have stuck to Mexican....."

                                  Don't forget City Restaurant on La Brea...it was an excellent restaurant and not Mexican.

                                  1. re: Servorg
                                    carter RE: Servorg Nov 13, 2013 09:10 AM

                                    May have been the Best restaurant she and Mary Sue were ever involved in, although select items on the Border Grill menus over the years were really good, as in the vegetarian red bean stew they opened with back in the beginning.
                                    Maybe a best of kind of menu from all their years in the biz!

                                2. i
                                  ivankrueger RE: ipsedixit Nov 13, 2013 02:28 PM

                                  Mozza annex.

                                  1. JAB RE: ipsedixit Nov 19, 2013 07:25 PM


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