WHY Because there’s more to Korean food than barbecue. WHAT Mimicking a Korean tavern with its charming faux country-style décor, Kobawoo serves dishes that best accompany frosty beers or soju. Its tremendous lineup of savory pancakes includes a pizza-size, seafood-stuffed one called haemul pajun. A color-drenched salad of clear acorn noodles, jangban gooksoo, comes tossed [...]
January 7, 2012 | Posted in
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WHY Addictive tabletop-grilled skewers that blur the boundary between Korean and Chinese cooking. WHAT Feng Mao is a hybrid, its kitchen preparing the Korean-Chinese cuisine of China’s Jilin province. Accordingly, you’re as likely to spot platters of the Korean blood sausage soondae here as you are bowls of mapo tofu. But the fusion is at [...]
October 28, 2011 | Posted in
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WHY Modern Korean barbecue with an emphasis on all things porcine. WHAT Owned by the same folks as the beloved Park’s, Don Dae Gam boasts a modern feel and high-quality meats. Though beef is available, this place is really for pork lovers, with choices like pork belly, pork neck, short ribs and pork diaphragm. The [...]
October 28, 2011 | Posted in
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WHY Decent and cheap Korean standards served 24/7. WHAT The short list of L.A. restaurants open 24 hours a day includes this Koreatown diner, and you could do far worse at 3 a.m. than Hodori’s bibim bap or bulgogi. Parking’s a pain, and the service and setting are basic, but the hours and price are [...]
October 28, 2011 | Posted in
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WHY For the enormous, flopppy-crusted tlayuda con todo, Oaxaca’s answer to pizza, the red mole and the delicate, delicious Oaxacan-style empanadas filled with things like huitlacoche (a mushroom-like fungus) or flor de calabaza (zucchini flower)—or even chapulines (grasshoppers). WHAT The vibrant colors inside this strip-mall café hold the promise of equally vibrant cooking, and La [...]
October 28, 2011 | Posted in
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WHY For the soon dubu jjigae, a spicy, garlicky stew of fresh tofu that bubbles like volcanic lava in its individual iron pot. The superheated dish cooks a raw egg that the server cracks in at your table. Seafood or bits of meat add extra flavor to the extravaganza. WHAT Rivals of this 25-year old [...]
October 28, 2011 | Posted in
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WHY Effortlessly retro steakhouse classics, old L.A. atmosphere and good cocktails. WHAT This 1953 matriarch is a genuine outpost of all we know and love about steakhouse ambience and cuisine: red Naugahyde booths, the dimmest possible lighting, iceberg wedges smothered with blue cheese, icy martinis, generous and perfectly satisfying steaks for less than $30. WHO [...]
October 28, 2011 | Posted in
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WHY For surprisingly good kaiten (conveyor-belt) sushi at exceptionally low prices, and a fun, Jetsons-in-2012 setting. WHAT Sleek, chic and more modern than an Austin Powers movie set, Fat Fish is a Koreatown hot spot even though it lacks that critical liquor license. Sushi floats past you on a conveyor belt, a gimmick to be [...]
October 28, 2011 | Posted in
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WHY Groups can mix orders of short ribs, sliced beef, chicken, shrimp and pork and then help servers tend to the meats on the grill in the center of the table, creating a fun and interactive meal. WHAT This stylish, modern setting is more upscale than the typical Korean barbecue restaurant, with a sleek, chic [...]
October 28, 2011 | Posted in
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WHY Paradise for Korean food-lovers and cooks, right in the middle of a glitzy shopping mall. While you’re in the mall, check out Ho Won Dang, which sells special-occasion cookies. Try the tiny yellow cookies (their color comes from pine tree pollen) and the crisp, fried cookies coated with crushed pine nuts. WHAT It’s worth [...]
October 28, 2011 | Posted in
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