WHAT Langer’s pastrami on rye may tower above rival Canter’s, but the mobile version of Canter’s is pretty darn satisfying when you’re nowhere near Deli-land. The oversize pastrami and corned beef sandwiches are smaller on the truck, which means they’re just the right size, and also more reasonably priced at $8.50. The accompanying coleslaw is [...]
WHY Never the same old brown-bag lunch. WHAT When a former Lucques line cook moves to the sandwich line, quality ingredients follow. The roast chicken with herb-marinated goat cheese and ancho-cranberry chutney on Dolce Forno wheat is as good as it sounds; the albacore with citrus aioli and green apples on buckwheat you’ll want to [...]
WHY For a post-movie bite that doesn’t involve a food court or corporate chain restaurant. WHAT The pub grub from former Whist chef Warren Schwartz—ale-battered fish with tarragon-dill tartar sauce, asparagus salad with burrata—is leaps and bounds above the average mall fare, so we’re grateful for this Westside Pavilion hangout. Great craft beer list; tempting [...]
WHY A well-chosen selection of global wines and beers in historic Uptown Whittier. WHAT With a truly international selection of wines and specialty beers, including some on tap, Vinatero is a shopper’s dream: a thoughtful staff, custom gift baskets and a gift registry. And with daily wine and beer tastings, it’s almost as much a [...]
WHY If only to give the yak dishes a try. WHAT Owner Tara Gurund Black traded her classical Nepalese dance career to helm this modest place, which turns out Indo-Chinese food from that mountainous region. The chicken-filled momos resemble Chinese pot stickers and taste vaguely Indian. There are lots of Indianesque vegetable and meat dishes, [...]
WHY Ice cream pie, thick milkshakes, and amazing flavors like malted chocolate with hazelnut praline. WHAT Owned by the folks behind Rustic Canyon and Huckleberry Café, this Country Mart spot showcases seasonal, small-batch ice creams and sorbets that include ginger, strawberry, banana, grapefruit-mint and that haunting malted chocolate. It also offers upscale versions of childhood [...]
WHY To savor impeccably fresh sushi and terrific rolls. WHAT A sophisticated hideaway in upscale Toluca Lake, Sushi Yuzu boasts a loyal following of diners who appreciate top-quality seafood and creative flavor combinations. The specials list is a treasure-trove of temptations, from cold and hot appetizers, to nigiri sushi made with warm rice, to exquisitely [...]
WHY To travel back in time in the heart of the Valley. WHAT Swiss-trained chef Ueli Huegli has transformed a tired Italian restaurant, with a menu pulled largely from the late, lamented Matterhorn Chef, where he used to cook. The extensive menu includes Italian pastas (handmade gnocchi is a specialty) as well as hearty Swiss-German [...]
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 [...]
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 [...]
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