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 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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WHY Brothy and flavorful ramen with lots of add-on toppings, like enoki mushrooms, bamboo shoots, bean sprouts and boiled eggs. WHAT This joint in the back of Weller Court serves some of Little Tokyo’s best ramen. There are seven kinds, but it’s the tan-tan men that keeps us coming back. The noodles are chewy, and [...]
October 28, 2011 | Posted in
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WHY To give your taste buds a jolt with ramen that comes in nine levels of spiciness. WHAT The ramen is tasty and the soup is flavorful, but what Orochon is famous for is its spicy challenge. The levels range from seven (no spice) to one (extremely hot), then moves up to ‘special number’ one [...]
October 28, 2011 | Posted in
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WHY West Virginia may have figured out a long time ago that cole slaw goes good on a hot dog, but here in California it’s a revelation. WHAT You can create your own dog from the many varieties and toppings, but you won’t do better than the house-designed versions, which are actually really good salads [...]
October 28, 2011 | Posted in
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WHY Just because you enjoy retail therapy on 3rd Street doesn’t mean you want to spend $30 for lunch. And sometimes you want a great taco. WHAT Pete White paid his dues (25 years!) at Poquito Mas, and at his solo venture he uses farmers’ market produce and quality seafood and meat to produce some [...]
October 28, 2011 | Posted in
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WHY Design-it-yourself one-bowl meals that are a couple of notches above the norm at most low-budget Mongolian barbecue joints. WHAT This style of cooking is neither Mongolian nor barbecue—it’s really a melding of Japanese teppanyaki cooking and Taiwanese flavors. Many of us Angelenos of a certain age remember the late great Col. Lee’s, where hungry [...]
October 28, 2011 | Posted in
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WHY An eccentric Jewish-Scottish hipster spot that’s surprisingly affordable given the celebrity status of the chef—the most expensive dish is $15. WHAT Helmed by Top Chef winner Ilan Hall, the Gorbals is anything but flashy—an almost-barren candlelit room tucked into the aging Alexandria Hotel, now used for affordable housing. The small menu draws inspiration from [...]
October 28, 2011 | Posted in
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WHY For a taste of au courant Thai cooking followed by fine-dining-caliber desserts. WHAT A stylish storefront noodleteria where noodles are just a start. The kap klâem—bar-snack-like small plates—reflect the urban Thai culinary trends inspired by owner Billy Jalanugraha’s visits to his native Bangkok. Don’t miss the house version of larb tod: the fried ground [...]
October 28, 2011 | Posted in
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