Weekly Wanderlust 7/21/17: #GOFxHOOCH at Harlowe in LA, Din Tai Fung in Santa Clara, CA and Bettolino Kitchen in Redondo Beach


Every Friday here at Girls on Food, we’ll bring you Weekly Wanderlust, featuring the best our in cities, recipes, videos and advanced notice on events we’ll be appearing at.

Julianne here:

Come join Girls on Food and HOOCH Cocktail Society at Harlowe! $1 Admission will include a premium cocktail made for you gals. For the public event page, go here

Date: Sunday, July 23rd 5:30pm-7:30pm 

Location: Harlowe in West Hollywood, 7321 Santa Monica Blvd, West Hollywood, CA 90046.

Ladies – Wear a LBD and you’ll be featured on the Girls on Food Instagram stories with your handle tagged!

Harlowe is offering a choice of 2 premium cocktails: 

\\\ Bontanist Elevated Gin & Tonic: A Scottish classic cocktail, with sweet, minty, and herbal undertones. 

\\\ Mount Gay Rum Dark & Stormy: A bold, sweet, and spicy rum cocktail.

Admission: $1 through the HOOCH app, invite code “free.” It includes the special cocktail of the evening and a month pass of complimentary drinks (example: 30 cocktails at Harlowe). 

– Please download the HOOCH app prior to arrival. 

About HOOCH Cocktail Society:

A phone app with venues of bars, restaurants, breweries, music venues and more across the US and internationally, their monthly pass costs just $10/month and includes 30 days of complimentary cocktails, beer, or wine at any of their venues (limit 1 drink per day). There are over 45 venues in Los Angeles alone! This is a killer deal, but if this membership is not for you, feel free to unsubscribe through the phone app. 

Other LA venues on the HOOCH app include Cassell’s Hamburgers, The Parlor Hollywood, Baby Blues BBQ, Pump Restaurant, The District by Hannah An, Mel’s Drive-In – Hollywood and many more!

For more information on HOOCH, check out their site: https://hooch.co/


Danielle here: I have been wanting to finally try Din Tai Fung! It’s been on my bucket list for a while now and when a pal invited me, I couldn’t turn it down!

Din Tai Fung
2855 Stevens Creek Blvd, Santa Clara, CA 95050

Truffle and Pork XiaoLongBao

They no longer take reservations so I suggest getting there right when they open at 11:00 a.m. When we entered they gave us this menu, where we indicated how many orders we wanted of each item.

The waitress recommended: Chicken Fried Rice, Shrimp Potstickers, and the Truffle and Pork XiaoLongBao (soup dumplings). I died and went to heaven! The chicken fried rice was made with sticky rice that made my mouth water. The potstickers were pan fried and a little tricky to eat, but worth it once the savory flavors hit my lips. It was my first time trying soup dumplings and the softness of the dough made the juices inside pour right out as I bit into them.

My favorite thing about Din Tai Fung — besides the delicious authentic taste of Taiwanese cuisine — was the friendly service. The staff was super helpful, making us feel comfortable during our first experience ordering from the paper menu. I can’t wait to go back and try all of the different dumplings they have to offer.

Julianne here:

One more thing! In preparation for my upcoming month-long trip to Italy, I stopped into South Bay’s Bettolino Kitchen recently… For research… through food…

Tagliatelle all’Antica











Bettolino Kitchen
211 Palos Verdes Blvd, Redondo Beach, California 90277

Since Bettolino Kitchen’s opening, they’ve developed a cult-following in the Redondo Beach area. I had their famous Tagliatelle all’Antica (braised duck and ribbon pasta in a tomato and olive sauce) and I couldn’t resist sharing it with you! The sauce is very bright from the tomatoes and olives and meaty. The pasta is made fresh in house and twirls into a pillowy perfection.

I also just got word that for the summer, they’ll be featuring new specials on the menu, including:

Polipo – a grilled Spanish octopus starter with cannellini beans, fresh basil, and cherry tomatoes tossed in lemon garlic sauce

Tortelloni al Limone  a spinach and ricotta stuffed pasta with lemon butter sauce, Parmesan cheese, and fresh chives

Lobster Risotto – made with cold water lobster tail, risotto, fresh asparagus, lobster sauce, and fresh herbs. This item was so popular when it was a special they decided to bring it back! 

Be sure to check out their site for more info: https://www.bettolinokitchen.com

Stay tuned for next week when we feature a recipe by RenoTasteBuds and a bubbly affair in California.


Actress and Founder of Girls on Food: I was born and raised in the suburbs of Sacramento, California. I grew up a typical “McDonald’s kid”. I was very picky about what I ate and refused to try new foods. No fun, I know. My Mom started taking me on trips to Europe when I was a teenager and that’s when my palate for finer foods began to develop. Some of my most memorable favorite meals include Veal Bolognese in Rome, Gyros in Athens, Paella in Lisbon and Duck L’Orange in Paris. While this helped me grow out of a fast food phase, I still eat out quite a bit. I know I should be at home cooking, but I love dining out. I started working in restaurants in various front of the house positions at age 15. Since my start, I’ve worked in every casual restaurant setting you can think of: a teriyaki stand, brewery, sushi nightclub, trendy Mexican, family-style Italian, American diner, pizza parlor and even a BLT themed food truck. I can't help but notice that many of the LA food bloggers don't have any sort of background working in a restaurant. A lot of my perspective on food and dining out comes from my years of experience in the biz. Since starting this blog, I have shot appearances on a couple of cooking competition shows as a taster (including MasterChef Junior and another upcoming show). We have also started producing a Youtube Channel. IMDb page here: https://www.imdb.com/name/nm2023647/ For this site I contribute content from all over Los Angeles (and the world) to showcase my favorite fine-dining spots, steakhouses, exclusive supper clubs, Hollywood nightlife and our very own #GOFx events, which I plan and coordinate.