WHY Bacon maple doughnuts. WHAT This retro diner at Main and 5th (5th being called ‘the Nickel’ by the tougher locals in this hardscrabble neighborhood) has won local fame for bringing L.A. the bacon doughnut. But that’s not the only thing worth eating here. Come for any of the very good breakfast dishes, like the [...]
October 28, 2011 | Posted in
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WHY Gut-pleasing Mexican breakfast dishes served all day. Good carne asada, too. WHAT Come here for a $5.50 breakfast of huevos rancheros or chorizo and eggs and you won’t need lunch. The chilequiles are like nachos that have gone to heaven and, as their reward, got covered in eggs and cheese. If you come for [...]
October 28, 2011 | Posted in
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WHY First-rate Argentinean wine and food: beef empanadas, matambre, sausages, remarkable french fries and, of course, the baked garlic to squish over your bread. WHAT Less showy than the Brazilian churrascarias that are currently the rage but every bit as devoted to delicious grilled meat, Gardel’s has been L.A.’s go-to Argentinean restaurant for years. Good [...]
October 28, 2011 | Posted in
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WHY The best soba noodles in the South Bay. Great izakaya, too. WHAT Noodles made by hand in small batches are the draw at this dinky, hard-to-find noodle and izakaya spot (hint: enter from the back parking lot). While it makes fine eel tempura, grilled steak and wild mushrooms over rice, the reason to drive [...]
October 28, 2011 | Posted in
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WHY The it spot of the moment for pho, crisp spring rolls and a hugely portioned and delicious seven-course beef dinner. WHAT The result of a squabble in the family that owns the famed Golden Deli and Vietnam House led to two members of the family—including the former Vietnam House cook—splitting off to open this [...]
October 28, 2011 | Posted in
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WHY For 50 cents they’ll add extra pork fat to your soup base. Need we say more? WHAT It’s not as fast as we’d like, because of the lines of ramen addicts who slow things down at peak times. But the flavorful pork broth served at this dive is worth the wait. And you won’t [...]
October 28, 2011 | Posted in
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WHY Seafood selections such as shrimp-stuffed eggplant, tofu rounds topped with scallops and shrimp and shark fin dumplings are standouts. WHAT Dim sum doesn’t roll on carts at this temple to tea snacks; instead the jewel-like dumplings, noodles and other refined small plates are pictured on the extensive, often-changing menu. Hard-core foodies choose the crunchy [...]
October 28, 2011 | Posted in
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WHY You can’t underestimate the amusement factor of seeing emaciated, middle-aged Beverly Hills social X-rays being presented with massive, glistening porterhouses. WHAT Wolfgang Zwiener learned a lot of things in his decades as headwaiter at Peter Luger in New York, especially the importance of good service in an expensive steakhouse. So he has this handsome [...]
October 28, 2011 | Posted in
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WHY For Nobu Matsuhisa’s Peruvian-influenced Japanese cuisine, which came to fame here and later swept the food world. WHAT The Nobu craze started here, in a restaurant far simpler than its overwrought Beverly Hills neighbors, and while the Nobus in Malibu, New York, Aspen and beyond may be a bigger deal these days, we still [...]
October 28, 2011 | Posted in
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WHY Great tamales, which you can either order online to be shipped or pick up at the deli or the factory (1242 Pico St., San Fernando, 818.365.1636). All the Mexican classics are first-rate. WHAT The atmosphere isn’t much to speak of, so many regulars get this delicious food to take home—or, in larger quantities, to [...]
October 28, 2011 | Posted in
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