Koi is great at honoring requests for specific tables (especially if you call in advance). I particularly like the patio half-circle booths, but then again, so does everyone else. But so long as I request it when I make my reservation, I always get one!  I love restaurants that keep their promises.

I’m always so pleased by my servers’ knowledge and charisma. Since I’m quite familiar with the menu I always ask my server lots of questions about the specials and they always seem to know what to recommend to me based on what my favorite dishes are. I’ve also noticed that the servers always seem available, but they don’t hover. They don’t make you feel like you need to rush. Plus, if you order a lot of dishes, they’re great at timing it so that not everything comes out at once (which means you have to eat the hot items first). Furthermore, I’ve dined here on occasion with a friend of mine who has dietary restrictions and they’ve been very accommodating to her needs.

Plus–the bathrooms are always tidy! Not all restaurants can manage that (and I’m so grossed out when they can’t) so props to Koi!

In her interview Carolina talks about some Argentinian food habits saying, “Argentinian people don’t like spicy food. That’s a big difference. Whenever I say, “I don’t like Tabasco,” people look at me like, “But you’re Latin, you’re from Argentina.” Honey, Argentinians like a lot of garlic, and lots of steak — meat, meat, meat. No spicy food, though. You’ll never see Tabasco on a table.”

When asked about LA stereotypes, Carolina said,

“The thing about men in Los Angeles is that they all love the big boobies, the lips, all that. Which I hate. I’m the opposite of that. But it amuses me. Instead of thinking, “Oh my god, I wish I had that,” I’m like, “What is this woman doing with her life?” I think being natural is the most beautiful thing ever. But yes, it is true. Women in Los Angeles are obsessed with perfection.

Oh! And also. Let me tell you. We have a lady that works the bathroom, and she speaks Spanish. Hardly any English. She told me that there are always girls that come out and look at themselves in the bathroom, they look at her and say, “Am I too skinny?” Ninety percent of the girls who walk out of the bathroom ask this poor Mexican lady — who I adore — Am I too skinny? just to hear what she has to say. So that’s L.A. for you.”

People explained, “Ryan Phillippe stepped out for a guys’ night out at Koi in Los Angeles, where the actor shared a late dinner with pals. Despite an attempt at anonymity thanks to a hoodie, the actor ended up nabbing a prime table outside on the restaurant’s front patio as he enjoyed a laughter-filled meal. ”

People also explained that Jennifer Hudson was at Koi saying, “Also at Koi (separately): Jennifer Hudson, who treated herself to creamy rock shrimp and spicy seared Albacore while catching up with two girlfriends.”

Great choices with the creamy rock shrimp and spicy seared albacore, Jennifer!

Recipe: Tuna skewers

You will need: 6-inch bamboo skewers, which you should soak while fish is marinating.

Ingredients

• 1 pound tuna, cleaned, cut in strips (see note)
• For marinade:
• Zest of 1 lime, plus one tablespoon of juice
• Zest of 1 orange, plus one tablespoon of juice
• 1 teaspoon minced garlic
• 1 teaspoon minged ginger
• 2 tablespoons scallions, thinly sliced
• 1 cup soy sauce
• 1 teaspoon cilantro
• For sweet soy sauce
• 1 part soy sauce
• 1 part sugar
• Butter
• For the spicy mustard:
• 1/2 cup whole-grain mustard
• 1 tablespoon Korean chili paste
• 1 teaspoon minced ginger

Preparation

Serving

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Steamed Chilean Sea Bass

Ingredients:
6-7 oz. Chilean sea bass
4-5 pieces julienned ginger (matchstick size)
½ cup thinly sliced shitake mushrooms
5 cilantro Leaves
½ scallion thinly cut on the bias
2 cherry tomatoes cut in half
1-2 tbsp. soy sauce
1 tsp. sesame chili oil (if you can’t find it, sesame oil will work)
Garnish with coriander sprouts or 2-3 cilantro leaves

Instructions:
1. Place sea bass, in casserole dish small enough to fit inside steamer basket, and top with ginger and shiitake mushrooms. Place inside steamer basket over simmering water and cover. Let steam for 15-20 minutes or until fish is cooked.
2. Meanwhile heat sesame oil until it begins to smoke. Turn off heat and place to the side (to be used at end).
3. Remove casserole dish from steamer and place Sea Bass and mushrooms, saving the cooking juices that developed, in serving bowl.
4. Pour the cooking liquid on top.
5. Place the cherry tomatoes around the sea bass and add soy sauce. Top sea bass with cilantro, scallions and drizzle hot sesame oil on top of the greens releasing their aromatics and oils.
6. Garnish with coriander sprouts.