We enjoyed the Valentine’s Day and Presidents’ Day weekend in Orange County with our friends Tom and Mary Racciatti. In addition to a great picnic lunch by Mary while riding on a Duffy boat in the Newport Beach Harbor, and brunch at Galley Café on Harbor Island in the middle of a 10 mile walk, we had two terrific dinners in the LA area.

Our New York City trip in early March featured two restaurants we previously highlighted: Corton (now 2 Michelin stars) where Chef Paul Liebrandt continues to raise the bar and 11 Madison Park (Chef Daniel Humm’s wife had their baby that night). Our first time visit to Peter Luger’s at lunch was memorable for the fabulous prime Porterhouse steaks and great sides.

Our favorites from the two trips were:

Saam at Bazaar in the SLS Hotel, Beverly Hills

Jose Andres has transported his magic from Washington D.C. to this very happening place with sensational deconstructionist cuisine. His 23 course tasting menu went from one highlight to another, including Guacamole The New Way (thin avocado roll filled with tomato gratinee, lime segments, crushed corn chips, micro cilantro and serano chilies), hot foie gras soup topped with cold corn espara foam, Not Your Everyday Caprese Salad (sweet sherry infused cherry tomatoes with buffalo mozzarella, tomato caviar and balsamic), and Philly Cheese Steak (Kobe beef slices on air bread stuffed with white cheddar cheese), and sea squid sautéed in its own sauce with garlic and squid ink crisps made with Bomba rice. The courses were mainly small bites. The combination of flavors was brilliant. Bazaar is a carnival; Saam is a hidden room tucked away from the trendy madness. Hollywood rocks! Saam at The Bazaar, 65 S La Cienega Blvd, Los Angeles, (310) 246-5545, www.thebazaar.com

Melisse in Santa Monica, Two Michelin stars

Chef Josiah Citrin presented a 5 course tasting menu on Valentine’s Day which included favorites from his regular menu: Poached egg with lemon chive crème fraiche and osetra caviar in an egg shell, sweet pea soup served hot with buratta cheese ravioli, lobster Bolognese with capellini and truffle froth, and basil crusted Sonoma lamb loin with green garlic puree and a rolled lamb shank. This was a lovely atmosphere and wonderful French cooking from a very talented chef. Melisse, 1104 Wilshire Boulevard, Santa Monica, (310) 395-0881, www.melisse.com

Cru in New York City

Our son Todd who took over as Executive Chef on November 1, 2009, is cooking delicious, wine-friendly food to compliment Cru’s incredible wine list. Among his signature dishes we enjoyed on an 11-course tasting menu were the shallot broth with Comte cheese dumpling, cured ocean trout with baby beets and fresh hearts of palm, a slow-cooked egg with Chanterelles and crispy pancetta, an incredible lobster with pine nut and golden raisin puree, octopus with balsamic glaze and roasted sunchokes, leg of lamb and braised shank with broccoli pesto and trumpet mushroom farro, and Pekin duck breast with parsnip puree and sautéed brussel sprouts. Yes it was fabulous; no, we are not at all biased. What an amazing experience for this Mom and Dad! Cru, 24 5th Avenue, New York, (212) 529-1700, www.crunyc.com