CHOW » Los Angeles Digest

No Joke: Delicious Vegan Crab Cakes

C. Thi Nguyen — Sun, 27 May 2012 16:00:46 +0000

SoCal minichain Veggie Grill is now preparing an utterly delicious vegan crab cake. "I love crab cakes," admits maudies5. "In all honesty, this vegan version could pass a blind tasting of 'real vs. faux.'" It's an affair of soy protein and wheat gluten, cleverly seasoned with seaweed to give it that distinctive seafood taste.

The "crab cake" is breaded, fried, and served on a bun with excellent tartar sauce, lettuce, tomatoes, pickles, and onions. "This is one delicious sandwich," says maudies5. "Big shout-out to the chef who created this amazing crab cake."

Also great: their buffalo wings, says VeganIndianHousewife. Skip the buffalo sandwich, though.

The Veggie Grill
Multiple locations

Discuss: I Had a Great Crabcake today at Veggie Grill

Chewy Sicilian Gelato in Los Angeles?

C. Thi Nguyen — Sat, 26 May 2012 16:00:08 +0000

Most gelato in the United States is made in the northern Italian style, using eggs as a thickener. But greengelato is on the lookout for Sicilian-style gelato, thickened with cornstarch. The texture is seriously chewy, and the gelato is almost taffylike when it's scooped out.

Mr Taster says you might find it at Bulgarini. That chewy texture is present in some of their gelatos, but not in others. Tops for chewiness is the dark chocolate. "Its texture was such that it was almost like eating a dense frozen fudge brownie," says Mr Taster, who notes that the pistachio is almost as thick. Other flavors, like vanilla and peach, have "very little chewiness."

You can also try Turkish ice cream, says Mr. Roboto. Look for a style called maras dondurmasi: It's made from salep flour (which is ground from the roots of wild orchids), and is incredibly chewy.

Bulgarini Gelato [San Gabriel Valley]
749 E. Altadena Drive, Altadena
626-791-6174

Bulgarini Gelato [Westside - Inland]
8686 Washington Boulevard, Culver City
310-815-1723

Discuss: looking for "chewy" gelato

Cowgirl Clabbered Cottage Cheese

C. Thi Nguyen — Fri, 25 May 2012 16:00:44 +0000

Farmshop at the Brentwood Country Mart is now carrying Cowgirl Creamery's clabbered cottage cheese. As far as dairy connoisseur JudiAU knows, it hasn't been available before in Los Angeles. It has an "extra big curd, [a] nice balance with salt, and [is] deeply flavored."

The Wally's Wine Cheese Box also sells it, in little containers. In general, they tend to get some of the more unusual and lesser-known offerings from Cowgirl Creamery, notes Jwsel.

Farmshop at the Brentwood Country Mart [Westside - Beaches]
225 26th Street, Santa Monica
310-566-2400 x2416

Wally's Wine Cheese Box [Westwood]
2107 Westwood Boulevard, Los Angeles
310-475-0606

Discuss: Found: Clabbered Cottage Cream from Cowgirl Creamery

Utterly Inspired Italian-Japanese Fusion

C. Thi Nguyen — Thu, 24 May 2012 16:00:37 +0000

The menu at Yojisan, the new Beverly Hills Italian-Japanese fusion project from restaurateur Giacomino Drago and Chef Yoji Tajima, raises some doubts. It features a Rainbow Roll, a Crunchy Roll, and other ubiquitous sushi items, so J.L. was naturally concerned that the food would be run-of-the-mill.

But Yojisan actually turns out to be "a sophisticated dining experience, effortlessly melding crudo and sushi in a friendly setting," admits J.L. Yojisan takes the Italian tradition of crudo—raw fish treated with various citrus, olive oils, and salts—and forges it with sushi to form a delightful fusion omakase. "Sometimes a meal completely comes at me out of left field and knocks me off my feet," J.L. says.

Highlights include hamachi crudo: yellowtail, cut sashimi-style, served on a bed of tomato slices, with jalapeño sauce and dollops of fresh burrata. "Everything has its role, and the combination is a wonderful dish," says J.L. The most photogenic dish of the evening: Alaskan king crab (pictured), sandwiched between blood oranges and kumquats, with shaved black truffle and hibiscus sea salt. Baby corn tempura with pungent curry powder is another highlight, quite reminiscent of Asian street food.

But best of all: hotaru iku and uni risotto. "My Lord," says J.L. "This has got to be one of the very BEST dishes I’ve had so far this year in L.A.!!! To borrow from Anthony Bourdain: You could open a restaurant serving this dish alone and you’d do just fine." The dish consists of brine- infused firefly squid, served on top of a perfectly al dente bed of rich sea urchin roe risotto, garnished with squid ink and young Sichuan pepper leaf. It's "phenomenal," a "must get," says J.L, who notes that "it's interesting that Italy and Japan are the two main cultures which have traditionally prized uni as a gastronomic delicacy."

You can also just get straight sushi service if you'd like. It's excellent, and includes live giant spot prawns. "Their peeled, de-veined tails made it onto my plate as nigiri sushi before their heads stopped moving on the cutting block," says J.L. And Santa Barbara uni is served two ways: one piece with volcanic sea salt, the other with freshly grated wasabi. "The food here is truly inspired," says J.L.

Yojisan Sushi [Beverly Hills]
260 N. Beverly Drive, Beverly Hills
424-425-3799

Discuss: Italy Meets Japan: The inspiring fusion cuisine of Yojisan Sushi [Review + Photos]

Photograph of Alaskan king crab by J.L.

Bone Marrow Flan at the Beverly Wilshire

C. Thi Nguyen — Wed, 23 May 2012 16:00:13 +0000

Attention bone marrow fans: The bone marrow flan at Cut is unusual and delicious, says Servorg. You can even skip the restaurant proper and get it at the bar.

wienermobile thinks that, in general, the side dishes at Cut are better than the steaks. Except for their American Wagyu porterhouse, says Jwsel, which is the "best steak I ever had."

Cut at the Beverly Wilshire [Beverly Hills]
9500 Wilshire Boulevard, Beverly Hills
310-276-8500

Discuss: Looking For Restaurant With Great Bone Marrow / Marrow-Based Dish

Best Thing at UMAMIcatessen? Foie Gras Doughnuts

C. Thi Nguyen — Sat, 19 May 2012 15:00:27 +0000

Though Chowhounds have varying opinions about UMAMIcatessen, everybody agrees on one thing: The foie gras doughnuts are spectacular. They'll disappear soon, after California's foie gras ban kicks in, so get them while you can.

As for the rest of UMAMIcatessen's offerings, many Chowhounds think the food is good, not great. sku, on the other hand, loves everything he's tried off Chef Chris Cosentino's Pigg menu, especially the pork liver pâté sandwich. "Served on a ciabatta roll, the liver was rich and juicy, shimmering with fat, more like a lobe of porky foie gras than a typical liver pâté," says sku.

UMAMIcatessen [Downtown]
825 S. Broadway, Los Angeles
213-413-8626

Discuss: UMAMIcatessen - Thoughts?!

Why Did Sushi Vanish from Shunji’s?

C. Thi Nguyen — Fri, 18 May 2012 15:00:21 +0000

A few Chowhounds have complained about the lack of sushi in Chef Shunji's omakase, so PeterCC quizzed him on a recent visit. Shunji explained that his omakase is intended to be a selection of cooked dishes—there was some sushi in the restaurant's opening weeks, but that was a grand-opening promo.

Part of what made Shunji give up sushi in the omakase was the way some patrons seemed to expect (and demand) expensive items for sushi courses: They were just getting too costly for the restaurant. Plus, it's hard for a non-sushi specialist to incorporate small amounts of expensive sushi-grade fish, since sushi is such an economy of scale, explains J.L. The fish markets only sell things like fatty tuna belly in quite large chunks, so it's hard for someone like Shunji to recoup this investment.

Shunji's omakase is now 10 to 12 courses of cooked dishes, some with sashimi elements. And anyway, "Shunji's forte are his non-sushi dishes, in my opinion," says J.L. "That's his niche."

As for the omakase itself, it's all about clean flavors, especially in the vegetables, notes jysh. Except for the potato-cheese balls, it's pretty much pure Japanese cooking.

Shunji's [Hollywood]
7015 Melrose Avenue, Los Angeles
323-933-6500

Discuss: Shunji is quite the genious, a great chef/cook
First Review: SHUNJI'S (with photos)

Photograph of maguro sashimi with avocado by J.L.

Kiriko’s Sushi Still Rocks

C. Thi Nguyen — Thu, 17 May 2012 15:00:19 +0000

Kiriko is serving some excellent sushi omakase, says PeterCC. Surprisingly, the sushi sits on warm rice. A serving of chutoro "didn't so much melt in my mouth, as it just instantly incorporated itself into the rice," he says. "The combination of the warmth and tang of the rice with the coolness and, uh, toro-ness of the chutoro, was sublime." Tai nigiri, which has a refreshing lemon salt topping, is just as amazing.

"I have to say Tomo-san did a fantastic job," PeterCC says, referring to Kiriko's sushi chef. Even while Tomo-san was cranking out platter after platter for the lunch rush, "he somehow simultaneously made me feel like I had his attention the whole time, carefully preparing my individual pieces."

Kiriko [Westside-Inland]
11301 West Olympic Boulevard #102, Los Angeles
310-478-7769

Discuss: Kiriko's $40 Lunch Sushi Omakase (Review and Pics)

Photograph of aji and bonito nigiri by PeterCC

King Hua, L.A.’s Third Great Dim Sum Option

C. Thi Nguyen — Tue, 15 May 2012 18:51:11 +0000

For a long time, many Chowhounds thought Los Angeles had only two truly great dim sum joints: Elite and Sea Harbour. But with the addition of King Hua, Los Angeles now has a "triumvirate of solid dim sum," says J.L. liu thinks King Hua might actually be the best: "We went to Elite for dim sum this past weekend, and the entire time I was wishing I were back at King Hua. I think their sticky rice, their shrimp dishes, and their BBQ Pork Honey Buns are calling me back...immediately!"

Elite [San Gabriel Valley]
700 South Atlantic Boulevard, Monterey Park
626-282-9998

Sea Harbour [San Gabriel Valley]
3939 Rosemead Boulevard, Rosemead
626-288-3939

King Hua [San Gabriel Valley]
2000 West Main Street, Alhambra
626-282-8833

Discuss: Dim sum at King Hua: A Pictorial Essay

Photograph of shrimp dumplings by J.L.

The World’s Best Croissants?

C. Thi Nguyen — Tue, 15 May 2012 18:47:05 +0000

The best croissant in the world is not in France but at Maison Giraud Bakery right here in Los Angeles, says world traveler blanch. The croissant is the product of pastry genius Noubar Yessayan. "Noubar makes great breads and pastries, but the croissants are a tour de force," says blanch. "The butter literally oozes out of the pastry. Get a big napkin."

Though still a fan of the bakery, cothev isn't as excited as blanch. "The croissants are indeed good, though small, but I'm not sure they are the greatest in the world," cothev says.

Maison Giraud Bakery [Westside - Beaches]
1032 Swarthmore Avenue, Pacific Palisades
310-459-7562

Discuss: Maison Giraud in Pacific Palisades has the greatest croissant in the world

Overheard on the Los Angeles Board

Sarah Perry — Tue, 08 May 2012 18:37:35 +0000

"Filipino breakfast long-si-log at Max's in Glendale. It's Filipino sausage, garlic fried rice and an egg fried over easy." - funkycold's recommendation for an off-the-beaten-path breakfast at Max's Restaurant of Manila in Glendale

"Verdict: A cubbyhole of a place serving legit tapas & an excellent squid ink paella. Sardines, morcilla, croquetas, & tortilla de patatas were big winners." - J.L. on Bar Pintxo in Santa Monica

"Victor Jr.'s ... does a very good meatball sub. Their meatballs are smaller and their rolls softer, so the sandwich is easier to eat. But I have to admit that I haven't returned to their meatball sub since discovering their Italian beef dip—really rich, tender slices of beef (I think it is brisket, but it isn't fatty) piled onto the roll with a cup of the au jus (I'm sure it is the cooking liquid—it has all the bits of meat in it)—delicious. And I have to be really hungry to finish more than the first half." - nosh on Victor Jr.'s in Culver City

Rating Red Chile Beef Tamales

Sarah Perry — Tue, 08 May 2012 18:36:45 +0000

The red chile beef tamales from La Indiana Tamales are "damn good," PaulF says, noting spice that's not overwhelming and great corn taste in the masa. "I really like the texture of the meat in these tamales," he says. "It's so soft, it's almost creamy, softer than my mother's brisket." Be warned, the tamales are greasy. Your fingers will turn orange as you peel away the corn husks!

A5 KOBE likes the tamales from La Indiana, but prefers the ones from La Moderna Bakery in Whittier and La Mascota Bakery, in that order. And JAB likes Los Cincos Puntos for tamales, but notes that for hounds in Orange County, La Indiana's tamales are available at Berkeley Dog.

La Indiana Tamales [East LA]
1142 S. Indiana Street, Los Angeles
323-262-4682

La Moderna Bakery [East LA]
8035 1/2 S. Norwalk Boulevard, Whittier
562-695-9414

La Mascota Bakery [East LA]
2715 Whittier Boulevard, Los Angeles
323-263-5513

Los Cincos Puntos [East LA]
3300 E. Cesar Chavez Avenue, Los Angeles
323-261-4084

Discuss: Red Chili Beef Tamalas at La Indiana Tamales

Paleta Season: Pico de Gallo Ice Pops and More!

Sarah Perry — Tue, 08 May 2012 18:33:02 +0000

Paletas are Mexican ice pops, and they range in flavor from tongue-burning chile-mango to cool and creamy arroz con leche.

mikeinla10 is in love with the fruit paletas from Mateo's Ice Cream & Fruit Bars on Sepulveda, especially the strawberry and pineapple flavors. "It's a complete mystery to me that both aguas frescas and paletas have not become more popular in the US," he says. "In my mind, they should both be as popular as ice cream, doughnuts, froyo, iced tea, soda, etc. Who doesn't want fresh fruit, some sugar, and some water?" BrewNChow likes the leche quemado (burnt milk) paleta with pitaya (dragon fruit) at Mateo's. It's "bomb," says BrewNChow, "and eating it shirtless in the sun was a nice way to kiss winter goodbye."

BerkeleyGirl likes the creative and seasonal paletas at Neveria la Flor de Mexico in Stanton. The pico de gallo paleta tastes like "a frozen bright, spicy and salty fruit gazpacho" and is by far the best thing she's eaten all year. Cucumber con chile and tamarind con chile are mind-blowing, she says. mikester likes them all, but especially the sweet corn flavor.

For more advanced paletas, says Dommy, check out Los Alpes in Huntington Park, and for fancy ones, Sweet Rose always has a few seasonal frozen pops.

Mateo's Ice Cream & Fruit Bars [Westside - Inland]
4929 Sepulveda Boulevard, Culver City
310-313-7625

Neveria la Flor de Mexico [Orange County]
7151 Katella Avenue, Stanton
714-761-2813

Los Alpes Ice Cream Parlor [South LA]
6410 Rugby Avenue, Huntington Park
323-587-4246

Sweet Rose Creamery [Westside - Inland]
225 26th Street #51, Santa Monica
310-260-2663

Discuss: My New Favorite Treat - Paletas
Paletas...The New "It" Dessert?

Image source: Frozen pops image from Shutterstock

Fresh Tofu in Los Angeles

Sarah Perry — Tue, 08 May 2012 18:31:02 +0000

Factory tofu is fine, but it doesn't have the silken texture and nutty flavor of fresh tofu made by hand. Where do you find it in LA? happybaker's favorite, seconded by ebethsdad, is Vinh Loi Tofu in Reseda. The operator makes tofu fresh daily, and it's totally worth the trip, says ebethsdad.

For tofu flower (soft, silken tofu pudding often served with sweet ginger syrup) and soy milk, TonyC likes VP Tofu in Monterey Park. There's also Tan Nam Tofu, which supplies Chinese supermarkets in the San Gabriel Valley. Unfortunately, none of the local options are using organic beans, he says. "Then again, if they did, half a gal of soymilk wouldn't just be $2.50," says TonyC.

Vinh Loi Tofu [San Fernando Valley - East]
18625 Sherman Way #101, Reseda
818-996-9779

VP Tofu [San Gabriel Valley]
237 S. Garfield Avenue, Monterey Park
626-572-9930

Tan Nam Tofu [San Gabriel Valley]
9014 E. Garvey Avenue #J, Rosemead
626-288-6892

Discuss: fresh tofu?

The Best Mexican Salsa

Sarah Perry — Tue, 01 May 2012 18:48:52 +0000

The best salsa roja in Southern California is at Carnitas Michoacan, says nosh. This intoxicating elixir is "thin, brick red, spicy, complex, smoky, delicious," and the only problem is getting enough of it! The proprietors reluctantly dole it out in thimble-sized containers, or optionally sell four ounces of the wonderful stuff for $1.50. "When I buy a couple of al pastor burritos to take home I splurge for the 4 oz. cup and beg for as many of the little thimbles as they'll give me," nosh says.

A5 KOBE has a similar problem with the excellent salsa verde at local chain King Taco. "Only problem is they are so stingy with it and they charge $3 for a tiny cup of it," says A5 KOBE. "I will kill that little cup with like 5 chips." Jwsel also likes the salsa at King Taco, but has found similarly smoky, spicy salsa at Rigo's Taco. "Rigo's will sell a side of the salsa in a small drink cup with chips that are topped with refried beans," says Jwsel. "I usually take it home and put it in an airtight container so it lasts a few days."

And TimToyGeek has been enjoying the salsas from a stand called Salsa Poblano at the Studio City Farmers Market. They make a variety of salsas, but the chile de arbol is particularly addictive.

Carnitas Michoacan [Downtown]
1901 N. Broadway, Los Angeles
323-225-2729

King Taco
Multiple locations

Rigo's Taco [San Fernando Valley - East]
13662 Oxnard Street, Van Nuys
818-787-2899

Salsa Poblano Stand at the Studio City Farmers Market [San Fernando Valley - East]
Ventura Place (between Laurel Canyon Boulevard and Radford Avenue), Studio City
310-447-1419

Discuss: Mexican salsa?

Carne Asada: Los Angeles vs. San Diego

Sarah Perry — Tue, 01 May 2012 18:39:44 +0000

Who has better carne asada: Los Angeles or San Diego? Some Chowhounds, like mexcellentfood and LuluTheMagnificent, think that Los Angeles carne asada can't compare to the carne asada burritos and tacos available farther south. (There are even some hounds who think you can't find great carne asada anywhere in the States.) BrewNChow agrees: "If you're trying to get that San Diego taco shop taste, you'll go through too much disappointment wading through all the places that won't pass muster."

CulverJack, on the other hand, enjoyed San Diego carne asada burritos for years, but now that he's in LA, he doesn't miss them at all. Regarding the San Diego carne asada: "[M]y take was that the meat had little/no char, lots of pepper, was often 'wet' or steamy (maybe from being chopped or sitting for a while). The burritos were good and maintained a beefy flavor since they would have only guac plus a bit of onion/cilantro inside."

In LA, on the other hand, there are probably a thousand taquerias and other restaurants serving carne asada, says CulverJack. "I think it's safe to say LA lacks very, very little when it comes to Mexican food—regional, street, whatever." Some of his favorite carne asada spots are Pinches Tacos for the quality of the meat and for the tangy roasted tomatillo salsa, and El Parian, which serves great carne asada (except maybe once or twice out of 15 visits, says CulverJack, but "this is a place where 80% of folks are eating birria, so what do you expect?").

Servorg recommends Mexicali Taco & Co. for carne asada tacos (no burritos), and Burger Boy agrees. Jwsel thinks the carne asada at Talpa is very flavorful, and Tacos San Pedro in Hawaiian Gardens has wonderful carne asada, says A5 KOBE—definitely the meat to get here. "I especially like the flautas because they put the same carne asada meat in those as well," A5 KOBE says.

Pinches Tacos [West Hollywood]
8200 Sunset Boulevard, West Hollywood
323-650-0614

Pinches Tacos [Westside - Beaches]
395 Santa Monica Place #378, Santa Monica
310-394-0373

Pinches Tacos [Mid-City]
8665 Washington Boulevard, Culver City
310-837-5000

El Parian [Downtown]
1528 W. Pico Boulevard, Los Angeles
213-386-7361

Mexicali Taco & Co. [Downtown]
702 N. Figueroa Street, Los Angeles
213-613-0416

Talpa [Westside - Inland]
11751 W. Pico Boulevard, Los Angeles
310-478-3353

Tacos San Pedro [South LA]
11962 Carson Street, Hawaiian Gardens
562-496-2709 ‎

Discuss: Carne Asada Burrito or Taco in Los Angeles

Champion Texas Barbecue in a Studio City Parking Lot

Sarah Perry — Tue, 01 May 2012 18:17:09 +0000

In the parking lot of a small grocery store in Studio City, a couple of "pit master TX champions" are serving up great tri-tip, ribs, and sausage, says Hypnotic23. From 3 to 8 p.m. Wednesday through Sunday, Romero & Dave's Texas Best BBQ sets up in the parking lot, cooking "on one of those big cookers you see on cookout shows," says Hypnotic23. Tri-tip is superb, and both beef and pork ribs are great, though Hypnotic23 prefers the pork ribs. "The owner gave me a taste of both the chicken & pork links which both had a nice snap to them," he says.

For sides, baked beans and potato salad are good choices; other offerings include garlic potato slices and barbecued asparagus. "You choose your meats and sides and it's all to go for $15.00," says Hypnotic23.

Romero & Dave's Texas Best BBQ [San Fernando Valley - East]
12903 Moorpark Avenue, Studio City
818-850-8297

Discuss: Dave & Romero's Texas Best BBQ-Studio City/Sherman Oaks

Photo by Hypnotic23

Overheard on the Los Angeles Board

Sarah Perry — Tue, 01 May 2012 18:15:00 +0000

"Culture shock? How about the roasted half pig's head at Gorbals?" - estone888 on memorable food at The Gorbals downtown

"The masala dosa at India Sweet House (5992 Pico Blvd.)—only available on weekends. I don't know if there are better, greater masala dosas out there, but this is my Sunday afternoon 'let's negate all the benefits of the workout' indulgence." - coffeebrownies on a cheap-eats option at India Sweet House

"85C Bakery & Cafe for Taiwanese bakery nirvana and caramel sea salt coffee." - J.L. points a hound in search of gourmet ice cream and pastries toward 85C Bakery & Cafe in Hacienda Heights

Takeout Paella at La Española

Sarah Perry — Tue, 24 Apr 2012 16:43:36 +0000

The best paella in Los Angeles doesn't come from a traditional restaurant; it comes in a humble Styrofoam takeout container from La Española Meats, a Spanish meat market in Harbor City. "The cruel reality is that there is no consistently great restaurant paella in L.A.," J.L. says. But the takeout paella from La Española is great—better than any restaurant in town, J.L. thinks. It's only available on Saturday mornings and afternoons, and you need to call the store to preorder on Friday so it will be available for you to pick up the next day. If you want it still warm, pick it up early in the morning, suggests ns1—at 3 p.m. it's likely to be cold. "It's a bit of a drive, but it's relatively cheap and is muy sabroso!" J.L. says.

Paella is a very sensitive dish, since it can turn soggy if it isn't consumed right away. "When in Spain, authentic (not touristy) Spanish restaurant servers actually get agitated when they announce that 'the paella is ready' and you don't allow them to serve it ... as it can get to the soggy stage and ruin their reputation," says trvlcrzy. La Española uses a special kind of "dehydrated" rice for its paella to address this problem, trvlcrzy says. The rice comes in a blue box labeled "no se pasa," meaning it won't pass into a soggy state, and you can buy the rice by itself in La Española for your own paella experiments.

La Española Meats [South LA]
25020 Doble Avenue, Harbor City
310-539-0455

Discuss: best paella restaurant in Los Angeles, preferably on the westside
La Paella Restaurant - the real deal

Beef Palace: Old-School Butcher Shop

Sarah Perry — Tue, 24 Apr 2012 16:37:43 +0000

Beef Palace Butcher Shop in Huntington Beach has an old-school feel that mikester loves, and the meat is of high quality. Dry-aged prime steaks are truly excellent, he says, at about half the price of Whole Foods. Thick-cut smoked pork chops exude bacon-y goodness, and the pork sausages are made in-house.

Staff are knowledgeable and helpful, says mikester, and "the butcher will also gladly sprinkle the house seasoning on any of your purchases before he wraps it up." And there's a charming lagniappe: "there is a large metal bin next to their cash register," says mikester. "This bin contains large baking potatoes, which you are invited to help yourself to. I just think this is so great, it's old-fashioned and generous." One other old-fashioned touch: They don't take debit or credit cards—cash or check only!

Beef Palace Butcher Shop [Orange County]
5895 Warner Avenue, Huntington Beach
714-846-0044

Discuss: Shout Out for Beef Palace, Huntington Beach