On our “road trip” to Venice, my friend and I stopped by a local breakfast/Italian dinner spot. We took the crowded of locals inside and on the patio as a good sign and put our name down for two. Just yards away from the sand and water, I realized that I’ve lived in Hawaii my whole life and never had brunch “on the beach!”
C&O was crowded with Sunday brunchers around noon. The two of us were quickly seated and presented with a plate of tempting garlic knots. The soft warm knots were just a tad crispy on the outside and simply tossed with a generous hand of melted butter of minced garlic. Famished, we finished the plate in a matter of minutes and were pleased when the plate was cheerfully filled with another half dozen of these addicting bites before we even thought to ask.
Brittney ordered the Sourdough French Toast with Whipped Mascarpone and Fresh Fruit ($6.95) She also added on a side of scrambled eggs and chicken apple sausage. Plain slices of white bread (surely not sourdough!) make for decent toast, nothing to write home about. What attracted me to her dish (and explains why I ate half of it) was the whipped mascarpone. Whipped cream and french toast go well but when you make it whipped mascarpone? Oh man, that’s a whole nother story! Thick yet billowly, the pure white cheese melted ever so slightly with the heat of the toast. A small square of toast with a generous spoonful of mascarpone and a smidgen of honey. Oh dear. Now if only they had used challah…
In an all out, why-not-a-heart-attack mode I had the Eggs Florentina ($12.95) Poached Eggs Sauteed Spinach and thick slices of Nova Salmon Lox were served atop Homemade Foccacia then literally smothered Lemon Basil Hollandaise Sauce. This was a rich rich dish. It tasted like the focaccia was dipped in butter then grilled. Delicious, but a little too much for me. The cool salty salmon contrasted nicely with the mound of sauteed spinach (I swear it was sauteed with an entire stick of butter). The hollandaise sauce was your normal rich bendict accompaniment, by this time all I could taste was butter here and butter there topped with more butter – couldn’t taste the lemon or basil element… I think I’ll ask for hollandaise on the side from now on. Restaurants pour it on so freely that before you’re even a fourth of the way through your meal everything is soaked and soggy with hollandaise. To sum up: the first two bites were good but it all went downhill after that. When there’s too much too rich food, you begin to lose any appreciation you may have had for the dish.
I try my best leave an empty plate at restaurants. Half of it is because I hate to let anything go to waste and the other half is because I don’t want to hurt the chef or cook’s feelings. But this was sooo much food. I could only get through two thirds before I felt like my insides were swimming in a vat of fat. So I got it to go. Probably not the smartest idea considering all the hollandaise sauce in there, but I’ll survive.
Will I come back? Yes. Will I have the Florentine again? Never.
Go for the garlic knots but be wise about ordering. They take the potentially healthy and make it unhealthy and take the unhealthy and add cup of butter. But if you’re seriously hungry and are considering quantity over quality while still demanding good food, then C&O’s your place.
31 Washington Boulevard
Marina Del Rey, CA 90292
Q& A good with Greg Ryslik, Chief of Data Research & Stats at Faraday Future
“One of the most exhilarating things about being a data academic right now is that you get to find this progression. You get to observe a field started out its pretty early stages, during 911termpapers.com to the big powerhouses within the tech earth, ” reported Greg Ryslik, instructor and designer in the upcoming Metis evening course, Statistical Fundamentals for Details Science and even Machine Figuring out.
We sitting down utilizing Greg to determine his personal outing into details science and to find out her reasons for creating this particular training.
Greg completed the undergraduate stage at Rutgers University, subsequently went on for getting his Masters in Figures from Columbia, followed by a Ph. Deb. in biostatistics at Yale. His striking resume contains time in Genentech, a big biotech corporation, where your dog did cancers biology, and Tesla Magnetic generators, where this individual led the info science analytics team inside service financial institution. He’s the Head of information Science as well as Analytics from Faraday Potential.
He established this course based on a rich understanding of how vast info science is normally and will continue to become. Nevertheless no matter the size, at the root at the end will be the same thing a solid familiarity with statistics and mathematics.
“Data technology is a very large field. There are lots of automation attainable in system learning, AJAI, that are associated algorithms, however the fact of the matter almost all these rules rely on sophisticated mathematics plus statistics, lunch break he believed.
“While you might be capable to build and also deploy an elementary machine novice and use it like a black field piece of software, to actually understand what is actually doing and be able to optimize it with the task accessibl
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