WHY Classic cubanos, plus, for those who like to push the envelope, creative variations like spicy jerk chicken and corned beef. The Mediterranean—roasted pork and feta cheese—is truly outstanding. WHAT These uncommonly well-crafted cubano sandwiches transcend their ingredients (roasted pork, ham, Swiss cheese and a loaf that’s crunchy outside and soft within) when grilled into [...]
October 28, 2011 | Posted in
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WHY Vegetarian and vegan meals in a bucolic garden setting. WHAT The board of changing daily specials at this serene, Buddha-filled indoor-outdoor eatery may offer sweet white corn chowder or a nut-strewn salad. House dressings include balsamic-virgin olive oil vinaigrette and sesame-tamari-lemon. And the delicious house favorites, enchiladas and the kamut spaghetti with a rich [...]
October 28, 2011 | Posted in
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WHY For island-style sweet-salty chicken and plantation-style bone-in chicken, both accompanied by potato-macaroni salad and rice. WHAT Local food, Hawaiian style, means Euro-Asian fusion fare, and this place does it well. It’s ultramodern in looks but owned by the family behind the old-school King’s Hawaiian Bakery next door. 18605 S. Western Ave., Torrance, 310.523.3233 L [...]
October 28, 2011 | Posted in
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WHY So legendary that food historian John T. Edge included it in his seminal book, Fried Chicken. WHAT Forget the Colonel and check out this branch of the Guatemalan chain famous for its achiote-pepper-crusted chicken. Biscuits, slaw, fried plantains and a nice salsa bar round out the accompaniments. WHO Guatemalan ex-pats happy to no longer [...]
October 28, 2011 | Posted in
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WHY The chicharrón de pollo (deep-fried chicken skin) sets the gold standard. WHAT Mildly seasoned chicken, fried whole to keep it juicy, is the house specialty at this branch of the Filipino chain. You can order it spicy, too, and the palm vinegar dip that accompanies both versions is garlic-studded and terrific. 313 W. Broadway, [...]
October 28, 2011 | Posted in
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WHY Go on Dosa Nights (Wednesday and Friday), when you can pick a dosa and gorge yourself at the sumptuous buffet—all for $10. WHAT Who needs meat when you can feast on south Indian vegetarian fare that’s this scrumptious? Go-to dishes include tamarind and lemon rice, coconut chutney and the amazing chana batura—fried bread that’s [...]
October 28, 2011 | Posted in
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WHY The dosa are among the biggest—and lightest—in Little India. WHAT Maybe you can’t spell it, but you should definitely order the kancheepuram idli. The ginger-and-cashew dumplings are a specialty at this restaurant, which is named for a temple city in India’s Karnataka state. Also check out the kadi fritters in coconut curry and the [...]
October 28, 2011 | Posted in
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WHY They really mean it when they say ‘super-spicy’ fried chicken. Or take a safer route and order the soy-marinated crispy chicken. WHAT It’s fried chicken, but it’s not fast. In fact, they don’t start cooking it at this stylish Korean café until you order it, which can mean a wait of 25 minutes or [...]
October 28, 2011 | Posted in
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WHY The ‘Supah’ salad is indeed super, topped as it is with grilled chicken, and the dessert shave ices are the best. WHAT The Hawaiian word for delicious is ‘ono,’ and that certainly applies to the Korean-influenced menu at this family-run spot. The Wiki Wiki noodle stir-fry (the Korean chap chae) is loaded with meat [...]
October 28, 2011 | Posted in
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WHY Quality falafel at a treasured spot in the old section of the Farmers Market. WHAT Don’t worry about the impatient counter ladies—once you get past the ordering and into the eating, the falafel sandwiches at this gem are extraordinary, wrapped in super-thin pita, dolloped with great tahini dressing and served with ripe tomato and [...]
October 28, 2011 | Posted in
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