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 [...]
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WHY For golden-crusted north Chinese pastries, flaky flatbreads, meat pies, stuffed buns and dumplings. WHAT Probably the first xian bing (meat pie) place in SoCal, this tiny café makes irresistible versions, filled with beef, lamb or veggie mixtures—like leeks with egg or wild mushrooms. Don’t miss the multi-layered homeland meat pie—filled with juicy seasoned beef, [...]
October 28, 2011 | Posted in
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WHY To watch your order of sangak, a floppy, chewy, yard-long sesame-encrusted flatbread, pulled from the oven in front of you. WHAT Co-owner Reza Abdollahi once owned a flour mill back in Iran, and this expertise is no doubt why legions of fans willingly take a number and line up. The kebab menu looks familiar, [...]
October 28, 2011 | Posted in
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WHY Our vote for the best Hunanese cooking in Southern California. WHAT A chile-emphatic menu offers carefully cooked Hunan dishes without the usual vats of oil. The toss-fried lamb, glowing like an electric-powered Christmas tree, is a powder keg of a dish lit up with a quartet of chile styles: fresh diced, dried whole, flaked [...]
October 28, 2011 | Posted in
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WHY To bask in luxurious five-star service, eavesdrop on a few Industry conversations and partake of a sophisticated modern Italian menu. WHAT The wrap-around patio, the long, undulating crudo bar (pricey), the wall of chic aperitivi—all add Euro-cache to this decidedly upmarket Italian dining room, where the kitchen makes pasta twice daily and where the [...]
October 28, 2011 | Posted in
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WHY The pampering, the prestige and the people-watching. Also the spaghetti with tomato and basil, which is as good as its $24 price tag would suggest. WHAT Scott Conant’s unfussy Mediterranean fare appeals both to the conservative older crowd and the moneyed young bucks who frequent this deluxe hotel restaurant. The kitchen shines at pasta, [...]
October 28, 2011 | Posted in
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WHY Vividly colorful modern Mediterranean dishes made from organic, often local ingredients, served on a sunny Beverly Hills sidewalk patio. WHAT South Beverly is full of good places to eat, but few give the value that this order-at-the-counter café does. We dream of the rich duck confit schwarma wrapped in a warm pita with oven-dried [...]
Type: Breakfast + Lunch
Region: Westside: Central
Neighborhood: Beverly Hills
Features: Breakfast, Delivery, Dinner, Essentially L.A., Kid Friendly, Lunch, Patio Dining, Value, Vegetarian
Price Range: $10-$16, $10-under
Cuisine Type: Mediterranean, Middle Eastern
October 28, 2011 | Posted in
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