WHY One of most extensive cookery collections in the entire country is right in our backyard, and it’s free. WHAT More than 18,000 cookbooks, from 14th-century manuscripts, the first Spanish-language cookbook, and 1,000 California cookbooks to Nathan Myhrvold’s Modernist Cuisine. Plus a vintage menu collection, advertising ephemera, periodicals and photos. WHO Serious scholars to the [...]
October 28, 2011 | Posted in
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WHY It’s everything a modern taquería should be in Los Angeles—adaptive and inventive yet traditional and classic. WHAT Guisados was born from the minds behind Cook’s Tortas, and here they channel the creativity of Cook’s into homey stews and braises swaddled in sturdy, rough-hewn tortillas. The menu is forever changing, but keep an eye peeled [...]
October 28, 2011 | Posted in
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WHY Truly behemoth burgers that value quality as much as quantity. WHAT Hawkins House of Burgers is perhaps best known for its man-versus-food portions, particularly the Hawkins Special: three beef patties, cheese, bacon, chili, onions, tomatoes, lettuce, a fried egg, pastrami and a hot link. But the burger stand-cum-convenience store is just as renowned for [...]
October 28, 2011 | Posted in
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WHY House-made, globally inspired sausages and excellent thick-cut pastrami. WHAT True to its name, Jeff’s is more sausage factory than eatery. But if you opt not to buy your links by the pound, the kosher kitchen cranks out over a dozen sausage sandwiches, including a coriander- and nutmeg-laced South African boerewors, spicy Moroccan merguez and [...]
October 28, 2011 | Posted in
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WHY Wonderful dinner theater in the form of a bottomless Gujarati thali. WHAT Of the many buffets scattered throughout Little India—where idle curries sometimes congeal under heat lamps—none approach the exacting elegance of Rajdhani. Here, all-you-can-eat meals aren’t ladled from steam tables but delivered by a cast of waiters armed with the components of a [...]
October 28, 2011 | Posted in
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WHY A smart selection of beer and wine and a very good burger. WHAT The Bottle Room is a gastropub in the truest sense, a casual place where classics are tweaked and craft beers and small-batch wines flow. The restaurant’s signature burger follows the Father’s Office mold with sweet onion relish, arugula and blue and [...]
October 28, 2011 | Posted in
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WHY A simple, elegant noodle house where udon reigns. WHAT Udon is the neglected noodle in the Japanese canon, often overlooked in favor of ramen and even soba. But here it’s the sole focus. Oumi Sasaya imports its wheat flour and makes its noodles daily, a difference you can taste in the sesame chicken tempura [...]
October 28, 2011 | Posted in
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WHY A forward-thinking izakaya for the Downtown set. WHAT Aburiya Toranoko, it has been said, is the hip-hop equivalent of its rocking sister restaurant, Lazy Ox. It fits that description in soundtrack and style, but the kitchen hews closely to traditional izakaya cooking. There’s sumiyaki (every conceivable bit of chicken as well as vegetables and [...]
October 28, 2011 | Posted in
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WHY Southeast Asian flavors refracted through the refined lens of Sang Yoon. WHAT Yoon’s follow-up to the gastropub scrum that is Father’s Office, this well-oiled restaurant is beautiful and sleek, worthy of a case study in modern design. The menu, like at so many of the city’s new places, is intent on obliterating the concept [...]
October 28, 2011 | Posted in
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WHY Diverse Ethiopian flavors elevated for a white-tablecloth world. WHAT Proprietor Genet Agonafer’s restaurant is the only one of its kind in Little Ethiopia, a serious, almost formal place unlike its more casual neighbors. But Meals by Genet isn’t stiff—it’s homey and warm and alive with spice. The menu is succinct, consisting of a half-dozen [...]
October 28, 2011 | Posted in
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