WHY Chefs Steve Samson and Zack Pollack, formerly of David Myer’s Pizza Ortica in Costa Mesa, bring their love for lardo, guanciale and pancetta to West L.A. WHAT In the ground floor of the old Test Kitchen space, this mostly Southern Italian restaurant sports a menu of house-cured meats, hand-made pastas and pizzas fired in [...]
October 28, 2011 | Posted in
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WHY House-made, globally inspired sausages and excellent thick-cut pastrami. WHAT True to its name, Jeff’s is more sausage factory than eatery. But if you opt not to buy your links by the pound, the kosher kitchen cranks out over a dozen sausage sandwiches, including a coriander- and nutmeg-laced South African boerewors, spicy Moroccan merguez and [...]
October 28, 2011 | Posted in
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WHY Fried-egg sandwich (made with gruyère, sourdough and thick-cut Nueske bacon), frittata with bacon-wrapped asparagus, big salads, good burgers, great cheese platter, gingerbread pudding with vanilla ice cream, and more such modern classics. WHAT An upscale coffee shop for the goat-cheese-and-mizzuna crowd, BLD is run by star chefs Neal and Amy Fraser, who are soon [...]
July 12, 2011 | Posted in
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WHY For the bakery lover’s tangy lemon bar and the freshly baked focaccia with house-made hummus, all at refreshingly manageable prices. WHAT From the steak sandwich with tomato-olive relish to the pressed crabmeat sandwich (essentially a grilled cheese with a crustacean pedigree), the dishes are satisfying and so substantial that sharing is advisable. Though the [...]
December 14, 2010 | Posted in
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WHY How often do you get to try carefully made, fresh food served out of a bus with a rooftop dining deck? WHAT No more crouching on the curb—at the Bustaurant, diners order from a window and then climb the stairs of the double decker bus to eat atop the vehicle, with a view of [...]
December 14, 2010 | Posted in
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WHY For dim sum at very competitive prices (just over two bucks per order on weekends) and Hong Kong-style banquets at night. WHAT Mornings and at lunchtime, the Kitchen is a popular dim sum spot, offering an array of dumplings, rice noodle rolls, steamed and baked buns and deep-fried treats, mostly ordered from a menu, [...]
December 14, 2010 | Posted in
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WHY The empanadas de maduro. These fried turnovers, stuffed with mashed ripe bananas and melted cheese and served in a pool of cultured cream, are candidates for our Best Dish Ever list. WHAT The stuffed parrots and Nicaraguan knickknacks add an air of festivity, but the food alone is enough to get the party started. [...]
December 14, 2010 | Posted in
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WHY For an exemplary nod to the lighter side of eastern Chinese cooking. WHAT Soft gray walls, lipstick-red lacquer accents and a mirrored bar provide a posh setting for impeccable cooking that features well-chosen ingredients. Shredded pork in brown sauce is more wonderfully chewy and caramelized than saucy. With the accompanying steamed buns, you make [...]
December 14, 2010 | Posted in
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WHY Well-prepared French bistro classics in a hidden and romantic Hollywood spot. Try the perfectly dressed salads, the steak sandwich with thin, crisp fries, the moules frites, the cassoulet and one of the tarts for dessert. WHAT Although large, with a front patio, a fireplace-warmed dining room and a huge tented back patio, this subtly [...]
December 14, 2010 | Posted in
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