Is it Good? Sir Hare

A review of the Sir Hare bald head care product.

The metrosexual minute, which somehow dovetailed into this hipster era through which we all must endure, has produced its fair share of grooming products for the well-coiffed. But it has created precious few products, of quality, for the non-coiffed among us. Which is to say, for those of us unable to coif because we have no hair.

No doubt sensing my existential head angst, Tony from Sir Hare recently sent me this product for review:


Right away I dug its over-the-top old-timey-ness. The small brown bottle looks like something sold off the back of a traveling snake-oil salesman’s horse cart. Then there’s the monocled, mustachioed, dapper rabbit who looks like he voted for Taft, lending an air of leporidae credibility. The word GENTLEMAN appears in all caps on the side. The back labeling says it’s a “World Famous Head Shaving Oil,”  as if there could ever be one. Sir Hare, says the bottle, “smells like heaven.” Whoever designed and approved this packaging has a wonderful confidence and sense of humor.

Gentleman, it turns out, is one of four brands of Sir Hare, along with Beach Bum, Lumberjack and Purist, which I can only assume is a bottle air. (J/K – it’s not.) One bottle of each will run you $14.99 on the website.

I opened my bottle of Gentleman for a whiff, and it smelled like the olden days, even though I have no idea what the olden days smelled like. There’s a note of tea and also something else — old musical instruments maybe? (Maybe heaven smells like tea and old musical instruments.) In any case, it was both pleasant and manly.

The shower is where I shave. I rubbed a few drops in my head stubble and gave it a rip. Sir Hare performed as advertised, providing a smooth, fragrant, moisturizing shave.

And now the question … the big question … the only one that matters:

Sir Hare: Is it good?

It is.

Sir Hare is good.

This is a truly glorious and shiny day for my people.

For more “Is It Good?” Reviews, go here.


Is it Good? Saint Martha

Joe Donatelli reviews Saint Martha in Los Angels and answers the question, “Is it good?”

Saint Martha Restaurant in Los Angeles's Koreatown I never get excited about brisket. It is a source of perpetual disappointment. Sometimes I order it at restaurants. And sometimes it gets trotted out during a press dinner. I bite in hopeful. I swallow disappointed. Not enough flavor. Too dry. It just tastes like generic meat to me. Perhaps I’m not sophisticated enough to enjoy the subtlety of a well-cooked brisket, but my palate does not do subtlety. I like rich, bold flavor.

The brisket at Saint Martha (740 S. Western, Los Angeles) is the best I’ve ever had. I told the sommelier those exact words while I was eating it. The sommelier’s job is to suggest wine, but I felt like I had to tell someone. “I’ve never seen Joe this excited about brisket before,” my wife told sommelier Mary Thompson, who had only come by to fill my wine glass, thereby giving Thompson a complete and totally unnecessary appreciation of my history with the dish.

Chef Nick Erven’s brisket was unlike any other I’ve had. It was soft and a little fatty, and it was covered in a sweet and tangy sauce and topped with veggies a la Korean street taco. It paired wonderfully with the pinot noir Thompson selected. On the way out I wanted to tell people coming in, “Get the brisket or you won’t have lived a complete life.”

Saint Martha—brisket maker of my dreams—is named after the patron saint of cooks and servants. The Koreatown restaurant is run by the same people who run Tart, the Fairfax restaurant where diners can jump in the pool for half-off their brunch. Saint Martha faces a nondescript parking lot, and so its interior steals a page from restaurants like Melisse: If the view stinks, don’t give the customer a stinky view. Saint Martha has no windows, pushing the customer’s focus to the art, each other, and, of course, the food.

Seaweed Doritos from Saint Martha Restaurant in LA

My wife Jen and I enjoyed an array of creative dishes, including the seaweed sea urchin “tataki” with avocado mousse, hearts of palm and seaweed Doritos (that’s them on the right—they were great); octopus with Koshihikari rice, sauce nero, lardo and espelette; steak and oyster tartare with champagne sabayon and bone marrow beignets; and diver scallops with black trumpet mushrooms, endive, white yam puree and smoked dulse.

The brisket was the grand finale. Growing full, I forced myself to stop eating, and our server wrapped the precious remainder in a tinfoil swan, which I lovingly placed in the backseat of the car for the ride home. I wondered if I should buckle it in. I didn’t want anything to happen to it. “Drive carefully,” I told my wife.

I finished it off at lunch the next day.

And now the question…the big question…the only one that matters.

Saint Martha: Is it good?

It is.

Saint Martha is good.

Have I mentioned the brisket?

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All images stolen from the Saint Martha website

For more “Is It Good?” Reviews, go here.


Is It Good? Blaze Pizza

Joe Donatelli’s “Is It Good?” review of Blaze Pizza.


Blaze Pizza solves the biggest problem in the pizza business: how long it takes to make a pizza. Making a pizza takes forever. By the time you drive to a pizza joint, wait for the waiter to take your order, put in your order and then pick at a salad while the restaurant’s wood-fire authentic Tuscan Italian brick oven takes one complete World Cup qualifying and tournament cycle to make your pizza, you are dead because you can’t live for four years on one small side salad.

Blaze Pizza, with its aggressive orange color scheme and flame logo, is all “Eff that. Hurry up and pick some toppings, and we’ll nuke your artisanal pizza in 180 seconds, you go-getter, you.”

That’s 175 seconds too long, but it’s progress.

I recently checked out the Blaze Pizza at The Grove Farmer’s Market.

Just like Chipotle, there’s an ingredient line, and you can customize your pie.


We didn’t customize because my wife didn’t want to see how high I could get the workers to stack jalapenos on a pizza before a manager got involved, but customizing is an option. If you want mushrooms and applewood bacon–you got it. If you want chicken, sausage, pepperoni and meatballs–they’ll do it. If you have enemies, you can slide a piece of paper across the counter with a name and address and “things happen,” no questions asked. They really aim to please.

Our pizza topping sherpa was training a new employee, and the new employee was timid with the toppings, and the veteran employee kept throwing more on. This is exactly what I like in a food establishment–wanton disregard for efficiency in exchange for maximum customer satisfaction. We ordered the Red Vine  (ovalini mozzarella, cherry tomatoes, parmesan, basil, red sauce, olive oil drizzle) off the Signature Menu. This is what it looked like. You can tell from the lack of dead animals and spices that my wife selected it.


The crust was thin, which was fine by me, because I prefer tasting ingredients over chewing a pound of white bread. The ingredients were fresh, and half a pizza was the perfect amount of food. We also had salads and drinks. The whole thing came to $20. Not bad for a date-night meal before a movie.

And so now the question…the big question…the only one that matters.

Blaze Pizza: Is it good?

It is.

Blaze Pizza is good.

When I want world-class pizza, I will go to Mozza. When I want volume, I will go to Shakey’s. When I want to eat a pizza at lunch on a workday without having to wolf down three slices in five minutes because it took 55 minutes for the pizza to reach the table, I will go to Blaze.



Is it Good? iPic Theater

Joe Donatelli answer the question: The iPic theater – is it good?


Well, that’s it. All other movie theaters are ruined for me forever. (SETS ARCLIGHT MEMBERSHIP CARD ON FIRE.) I’ll never go to another one without comparing it to the iPic. Thank you, iPic. Damn you, iPic.  You’re the best. And the worst. I love you. And I hate you.

The iPic in Westwood is a premium movie theater experience featuring reclining chairs with soft blankets and pillows. I could stop describing it right there, and it would stand as the most comfortable movie theater experience I’ve ever had. It’s like flying first class in a movie theater. Somewhere else in the world suckers are paying good money to sit upright in movie theaters while you lounge in the theater like you’re in your own living room. But that’s not all.

The iPic also offers drinks and food delivered to your seat by a courteous wait staff. The food is OK and pricey (if you’re not one of the high-paid lawyers or UCLA types who works nearby), but you get to eat it at a table at your seat, and it’s far tastier than your traditional movie theater hot dog that may or may not actually be made of recognizable animal parts.

iPic is movies for the, well, not 1 Percent. Wherever the 1 Percent watches the secret good movies that are never released to the public probably isn’t open to guys like me. Let’s say The 5 Percent. The iPic is movies for the 5 Percent.


The iPic also has a restaurant and a bar. For some reason the music and vibe outside of the theaters themselves is ootz-da-da-ootz Jean Ralphio, like some kind of trendy-dance-club-meets-Beverly-Hills-Asian-fusion-restaurant. Can an establishment offer both Junior Mints and bottle service? The iPic may one day answer that question.

But these are just tiny quibbles that stand in the shadow of the main attraction. It’s the chairs that make the iPic. If you’ve read an “Is it Good?” before, you know seating is one of my top two main factors in whether I enjoy an experience that requires me to leave my home. Human beings are not meant to sit upright for two-and-half hours, which is what most movie theaters demand. It’s not the worst discomfort in the world. There are people in refugee camps who stand in line all day for food, so I’m not about to complain that movie theater seats make me slightly achy, but if a movie isn’t good, you do notice your discomfort, and you just can’t wait for the thing to end. That isn’t a great use of $16.

Not a problem at the iPic.

I saw a mediocre movie–Jersey Boys–and enjoyed every minute of it because the chair was just so damn comfortable. It was soft. It was orange, which I liked for some reason. It reclined. You could spread out. You could kick your feet up. You could build a little fort, which I thought about doing during Jersey Boys, a movie that suffered from the classic biopic problem of trying to show you everything and actually showing you nothing.

The thing the iPic lacked was that we’re-all-packed-like-sardines-and-we’re-going-to-experience-this-movie-together feeling you get during a movie at a non-deluxe theater. For a film like Jersey Boys, it didn’t matter. But for a movie where you’re like, “Can you believe this movie? It’s amazing!” you’d lose some of that community–the salty, buttery touch of the common man.

It’s a premium experience, and you pay for the premium. Tickets are $19 if you’re a member, $29 if you’re not. Tickets do come with complimentary small popcorn, which is no small purchase in Los Angeles. Call it a savings of $5, at least.

And now the question…the big question…the only one that matters.

iPic: Is it good?

It is.

iPic is good.

It’s The Titanic of places you could possibly see The Titanic.


– Twitter:@joedonatelli


Is it Good? Tart Restaurant

Check out pics of people jumping in the pool with their clothes on at TART at Farmer’s Daughter. And find out the answer to the question: Tart: Is it good?


I get invited to events because I’m married to one of Los Angeles’s top food, travel and lifestyle writersI’ve also been a lifestyle writer myself. I go to so many restaurants and bars and happenings and have so much to say about these experiences that I’ve decided to start a new feature on this site called “Is it Good?”

“Is it Good?” answers the main question everyone asks when they’ve heard you visited a restaurant or a bar.

They want to know, “Is it Good?”

Then you explain, “Yeah, it’s good.” Or you say, “No, it’s not that good.” Or: “It could be good if…”

Each “Is It Good?” will weight the following factors in a bar or restaurant that are important to me.

They are, in this order:

Continue reading “Is it Good? Tart Restaurant”