WHY Because Studio City needs a civilized, elegant spot for lunch and dinner. WHAT Raphael is an intimate bo’te with an eclectic yet traditional menu from chef Adam Horton, formerly of Saddle Peak Lodge. The interior, designed by Terry Raphael, is drop-dead gorgeous, with a comfortable lounge/bar and a warm dining room that has so [...]
October 28, 2011 | Posted in
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WHY For meticulously cooked tandoori specialties. WHAT It’s not until you take the first bite of flavor-packed free-range tandoori chicken that the virtues of this small, stylish restaurant emerge. Co-owner Tariq Amin, a graduate of cole Hôtelière de Lausanne in Switzerland, knows how to cook and source superior stuff—his halal birds, for instance, come from [...]
October 28, 2011 | Posted in
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WHY To sup on Indian cooking so good you’ll forget you’re eating vegetarian. WHAT In a former Winchell’s, owners of the original Samosa House dish up their contemporary take on India’s vegetarian cuisine, often eschewing butter-based ghee for olive oil and replacing yogurt with ground nuts in some creamy sauces. The Mumbai-style street foods, such [...]
October 28, 2011 | Posted in
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WHY For mantee, of course (it’s an Armenian specialty), along with many other Middle Eastern dishes. WHAT This little place serves all the usual suspects, and very well, too (fattoush salad, made with purslane, is terrific; garlicky labne toom is heavenly; lamb kebabs are tender and juicy). But don’t miss the more unusual specialties, such [...]
October 28, 2011 | Posted in
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WHY For evolved, lighter-than-you-expect Austro-Hungarian cuisine. WHAT At this pretty and secluded NoHo spot, everyone seems to know chef Laszlo Bossanyi, who for 20 years built a following with his Hungarian comfort food at shuttered Hortobagy in Studio City. He smokes his own lower-fat kolbsz (sausages), duck breast and salmon and makes such dishes as [...]
October 28, 2011 | Posted in
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WHY An unrivaled menu of Mumbai street food. WHAT Mumbai Ki Galliyon Se (literally ‘from the streets of Mumbai’) specializes in the street food of India’s largest city, a cosmopolitan menu of vegetarian curries, fritters, sandwiches and snacks. These are dishes you won’t find just anywhere: fried tapioca pearl patties, bowls of pulses and sprouted [...]
October 28, 2011 | Posted in
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WHY An LAX-adjacent taste of Burmese and Malaysian cuisines. WHAT Owner Myo Aung honed his simple, satisfying Burmese cooking at Jasmine Market, and here, he’s added a number of Malaysian specialties. It’s all halal, with standouts like the crèpe-esque murtabak loaded with ground chicken, finely spiced lamb biryani and daging lembu, a Malaysian stew of [...]
October 28, 2011 | Posted in
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WHY Inexpensive and excellent Gujarati food. WHAT One of Little India’s top chat shops, Jay Bharat is a standard-bearer on Pioneer Boulevard. And though you can eat well sampling the sweets and snacks, don’t ignore the precise Gujarati cooking. Everything is vegetarian—appetizers like the potato-patty slider pav vada and the pettis, a six-piece plate of [...]
October 28, 2011 | Posted in
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WHY For the delicious thrill of expanding your pasta connoisseurship. WHAT The house specialties, three northern Chinese noodle styles, open a window onto the earliest forms of noodle: dao xiao mian, absorbent ribbon-like noodles that are cleaver-shaved from a stiff dough roll resembling a yule log; cat’s ears, little dumpling-like blobs; and dumpling knots, spaetzle-like [...]
October 28, 2011 | Posted in
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WHY No-frills Filipino home cooking. WHAT Magic Wok prepares pork at its most glorious. Order the crispy pata, a bone-in leg of pork brined and fried until its skin is a crisp mahogany and its meat falls away simply because of gravity. Sisig, cubes of fatty, crunchy fried pork tossed with bits of ginger, scallions, [...]
October 28, 2011 | Posted in
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