One of the best things about the holidays in LA? You can still enjoy a cone of ice cream. And the Mint Chip Ice Cream at Sweet Rose Creamery puts others to shame, thanks to a small batch method and a flavor that tastes like mint that's pulled straight from the pot. More
The salted caramel pecan babka roll at The Sycamore Kitchen is stunning. Toasted pecans are held in place by a thick layer of sticky sugar, which gives the outer layers of the roll a little crunch. The inner layers are soft, with the enticing smell of yeast bread. More
Try the Lomo, one of many delicious sandwiches from Marcona on Melrose. First, there are the obvious, large pieces of fatty pulled pork jammed between slices of crusty, toasted ciabatta. Don't overlook the tangy date mustard which is so apt a complement to that pork that you catch yourself nearly wondering aloud whether you've ever really tasted mustard before today. The onions taste lightly pickled, and the nutty manchego cheese brings everything together. More
Marcona's Spanish Gyro ($11) presents itself open-faced, a generous amount of spicy lamb merguez resting on top of a tall heap of arugula. Hidden among the leaves are piquillo pepper and cucumber. Sheep's milk yogurt serves as a thin but pleasant binder. More
The man behind the bar at The Tasting Kitchen is Justin Pike, whose bartending days began in Boston before moving to Portland, where he worked with Jeffrey Morgenthaler at Clyde Common, then at clarklewis with Casey Lane (now the chef at The Tasting Kitchen). When The Tasting Kitchen emerged in 2009, Lane called on Pike to shape the bar program, looking for someone with "a Northwest angle," as Pike puts it. "In the Northwest there's a little more experimentation," he says. More
The fried chicken sandwich at Son of a Gun towers on the plate, a Jenga-like construction of its various components. The chicken is, for the most part, juicy and tender. The breading gives way to an audible crunch when you bite into the meat, and the seasoning alone is worth savoring. More
There are two words common in the Southern California lexicon that you will not hear come out of the mouth of Eric Alperin, lead bartender and proprietor at The Varnish in Los Angeles: organic and seasonal. The reason is not for want of respect for ingredients, as the careful mise en place reveals, but rather a shift in focus from seasonal produce to historical precision. More
Believe it or not, Westwood Village around UCLA offers more than chain restaurants. Even without a car, you can find some of the best espresso, pizza, and sandwiches just steps away from campus. More
I would take the Grilled Cheese Royale at Curious Palate any day. Skip the limp, pre-sliced squares and substitute cheeses with character. A 4-year Quebec sharp cheddar, nutty Gruyère, and fresh mozzarella are three essential cheeses melted into a harmonious triad between two sturdy slices of grilled wheat bread. More
This "playful take" on the Vietnamese sandwich has some familiar components: housemade pickled daikon and carrots and large, fragrant pieces of pork belly. Cucumbers, jalapeno, and cilantro also make an appearance, but the flavor here is less Vietnam and more Los Angeles artisanal. More
The Sloppy Giuseppe sheds the ground beef for an abundance of slow roasted lamb shoulder, as deliciously tender as ground beef, only less reminiscent of summer camp. The bun is brioche, which slightly resembles a hamburger bun if you squint but is lighter, flakier, and just the right accompaniment for the lamb. There's also a smear of hummus, but the lamb is the star here. More
The lamb French dip with blue cheese at Philippe the Original may not be the trendiest sandwich on the block, but it's one that never gets old. Several thick slices of tender lamb pair well with a generous amount of blue cheese. The entire sandwich is dipped in a rich meat jus before it reaches your plate. Upon first bite, the freshly baked French roll melts away, giving in to the mild cheese and juicy meat. More
Langer's Deli in Los Angeles celebrated its 65th Anniversary by giving away free #19 pastrami sandwiches for two days straight. Cured, smoked, steamed, and carved by hand, some call the #19 the best pastrami sandwich around. More
The Hot Pastrami is a perfect reminder that a sandwich doesn't need fancy ingredients or a crazy gimmick to stand out. And as you would expect from a place called All About the Bread, the crunchy baguette is the real star. More
On a quickly changing stretch of Washington Boulevard, between downtown Culver City and Venice Beach, stands Corner Door. The restaurant, which just opened right nextdoor to neighborhood favorite Waterloo & City, features chef Luke Reyes (formerly of Tasting Kitchen) and cocktail-crafter Beau du Bois (of MB Post). Take a peek at the housemade charcuterie, pickled vegetables, roasted chicken, and more of the new menu. More
Though California is blessed with beautiful produce throughout the year, the crowd at the Santa Monica Farmers Market seemed especially excited with spring and summer offerings overlapping. Fava beans and asparagus were plentiful, and there were some early heirloom tomatoes as a harbinger of summer. More
Los Angeles is a quilt of communities, each with its own culture. One patch is Mar Vista, a diverse neighborhood spanning less than three square miles on the west side of LA. Here you'll find Earl's Gourmet Grub, the brainchild of Yvonne McDonald and Dean Harada. Earl's began as a popular stall at the Mar Vista Farmers' Market and later evolved into a brick-and-mortar shop, mere steps from the market. More
Yumm. I was just in Granada a few weeks ago and my first meal was revueltos with asparagus. Delicious!
No one for Butterfingers? I had an entire bowl but for some reason, no kids stopped by tonight. There are now two empty wrappers on my table...now three.
@Golden Palate The good thing about Santa Barbara is that you have so much great produce within arm's reach! A lomo, recreated, maybe?
@thengai It definitely is not pork tenderloin but pulled pork. Not sure how tenderloin got in there, so thanks for catching it! It should be fixed now.
@Carrie The #5 sounds familiar! I used to also get the turkey burger and then promptly fall asleep from about 1am-3am, as I tried to write a paper upstairs.
I regret that I never got to try Louis' OR the Doodle (though I went there for unremarkable breakfast). As for Thai, I fondly recall Thai Taste, but more for gatherings of friends than the food. The food was tasty, but to me, it was more in a "college student budget eats" sort of way.
The close of K2 made me upset. So many hours spent writing papers last minute there. And then I heard about Publick Cup, and now...who knows what it is now.
p.s. My boyfriend Mike says: Yo PIERSON! + "Harvard Sucks."
This post literally brought a tear to the eye. Glad to know G-Heav (is Muhammad still there?) and Ivy Noodle are still going strong! I second the green apple/turkey/brie from G-Heav, and I'm adding the Tempesto to the Booktrader list. Also, anyone going to Atticus must not miss out on the black bean soup with onions and sour cream.
I'm still mourning the loss of my slice of Claire's cake, which I brought home after the 5-year reunion, on the plane, all the way to Los Angeles. It was devoured behind my back by my boyfriend, who didn't even know about Claire's during his years at Yale. There were some testy words exchanged.
RIP Rudy's!
YES. So many late nights ending up in A-1 then stumbling outside and walking next door to Gourmet Heaven to say hi to Muhammad (who I hope is still there!).
I always liked BAR's potato pizza, and of course, if there was time, Pepe's and Sally's.
Yorksides pizza was nothing to write home about, but unlike A-1, it accommodated many a late-night, drunken debate. Plus I, too, am a fan of that avegolemono soup.
I HEART Nopa and miss living a block away from it. It was the place you would see chefs coming in for a late night bite, where you could eat in peace but know you were in for something worth waiting in line for.
@sallyforth That is one solid memory. This stirs lots of pleasant childhood memories, from celery sticks with peanut butter in preschool to pea soup at Andersen's Inn in Solvang, CA.
@C Baughn Great idea! I'm a cheese-lover myself, though by no means any expert. If/when I can, I'll be sure to inquire further about the cheese (and other components) next time.
@Adam @empath It has been so long since I've been to Katz's. I need to get back to NYC asap. With the sad passing of Nora Ephron, both Katz's and Langer's have been on my mind this week.
@ArkyTrojan 6am? Seriously impressed. It was great to see the whole city (and beyond?) come out in full support. People looked eager and happy.
These photos and descriptions make me homesick, and I'm not even Chinese! Thank you for sharing and opening my eyes.
I preferred the cold brew method for a long time, until I tried the Japanese method that @thebigtrain2000 mentioned. So much brighter and clearer! I use my Hario pourover gear, as demonstrated in this video: http://vimeo.com/41298356
Wish I knew more about coffee generally to state a preference for beans, but I leave that up to the more informed. I like Peet's for my everyday home brew. I grind the beans with my little burr grinder if I feel like a mini workout.
I'm out to buy coconut milk asap. Stuck indoors today, but that's no reason not to bring summer inside. What a great idea, thanks!
This made my mouth water, too. Chips are my weak spot...I'm destined to go and buy a party sized bag now.
This is a pet peeve of mine, too! In the absence of any control over a situation, I would prefer someone say they don't know rather than to give a baseless estimate. The first or second time, I would be patient, since like some of the commenters say, the host might not have enough information to say when. But I drew the line when I went to visit my parents and went to a popular local steakhouse (with infamously long lines), where, three hours and many persistent inquiries by me later, the hostess was STILL telling us the wait would only be "about twenty minutes." Knowing about the long lines at this place, I was more annoyed with the speculative estimates than I was with waiting. At least we had a drink in hand!
@Kenji/Lauren: thanks! Oven sounds good, and I always overlook the wonders of the toaster oven. May have to whip this up tonight!
That gremolata sounds both light and flavorful-perfect for spring/summer. I can't wait to try it! I only wish I had a grill...
I loved this post--stories about family and memories are always compelling! And the recipe made me so hungry. I had some chicken already cooked and about 90% of the ingredients. Though I'm Korean, this dish made me feel as if I were eating something made by my mom. Maybe it was the familiar texture of rice, or the extra bit of fresh garlic I added at the end, but it was pure comfort food.
Either the belly or cheeks for me
Here on Venice Beach, at one of the local eateries...I suppose you might call it a gastropub. Grab a beer in a jar, watch people stroll by on the boardwalk.
That, or a tiny wine bar down the street with just enough patio seating to fit about twenty people.
Ohhhh yess. There's a nice guy at my WF cheese counter who helped me choose this little cheese (and the Bijou). I never even thought about aging it, probably because I couldn't help but eat the entire thing in about a day. How do you store yours in the fridge?
Maybe someone already said this, but isn't "truffled" above functioning as an adjective and not a verb? It would be a verb if one said "I truffled the pasta," but in the phrase "truffled pasta," truffled is being used as a modifier. Am I incorrect?
I completely agree with the tip to use simple, straightforward words instead of flowery or complicated ones.
I would add to this list the following:
- Anything overly cute, like "tummy" or worse, "nummy" (I don't even know what the latter is supposed to mean.)
- Delicious --> This one isn't that offensive; I just think it is overused.
- "Packs a punch"
- Noms
- Overuse of the phrase "why not," as in "Hey, I added peanut butter to these brownies. Why not?" This just says "lazy writer" and "thoughtless" to me.
- Superlatives like "the best"
- Amazing
- "Get in there!" I hate that phrase.
- Killer, as in "This guacamole is KILLER."
- Creamy. I know this can be an appropriate adjective, but the sound of the word "creamy" just makes me feel a little unnerved.
- Ultimate, as in "the ultimate burger"
This sounds excellent! I've been on a Southeast Asian kick lately. Will put this on the "make soon" list. Might try to use holy basil instead (or on top) of mint. I love Thai bird chilies, but I find that even if I wash my hands after, my eyes will sometimes experience that searing pain when I, hours later, try to take out my contacts.
Soo interesting, thanks for sharing! I wonder which orchards you get your pecan wood from? I ask because my boyfriend's family has an extensive pecan orchard near Tucson, and it didn't seem like there were many other large pecan orchards in that immediate area.
You can DEFINITELY kick ass, and you will! I know this just based on your passion for food, your solid attitude, and your commitment to work thus far.
Sometimes people will dismiss or judge you just because they haven't been proven otherwise. As a petite Asian female, I've been told by an attorney my (projected) voice was unusual compared to how I look, and I've also had tons of people think I was too wimpy to carry heavy stuff, only to see me lift heavy boxes. Eventually people dropped the assumptions (at least to my face).
Sounds you have great examples to emulate. Keep going, and you can do nothing but progress!
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Lovely photos and review! Now I crave soondubu jjigae. BCD Tofu here in LA is my go-to place, but only because my parents took me here growing up. It is extremely clean, yes, ha.
Jeon (pancake) doesn't typically have mung bean, as far as I know. Does BCD make them with mung bean? I just use the packaged flour mix from the Korean grocery store, though a Chinese friend in Germany says hers comes out fine with just flour and water. Mung bean pancakes are generally known as bindaeduk (bean-deh-duk).