After hours in the surf—or in the car—a meal at a coastal taqueria can wash away any ills. Share your favorite beachside Mexican joint on Chowhound, or get an idea from beach bums in the know.
Cremesicle, carrot cake pineapple, and bourbon pecan pie (pictured) are some of the wild donut options at Glazed Donut Bistro, West Hollywood’s newest late-night sweet stop (open until midnight on Thursdays, Fridays and Saturdays). Eye-catching savory offerings include fried chicken beignets and a Monte Cristo wrapped in donut dough.
Barbershop Ristorante, the pop-up Italian kitchen from Chef Walter el Nagar, most recently made its home at The Farmer’s Kitchen in Hollywood. Classic dishes get a modern, molecular twist here, from ink pasta with lemon foam to prawn with powdered olive oil. Follow the team on Twitter for updates on where they’ll show up next.
Certain occasions call for drinks in a cavernous, slightly seedy bar, and Southland residents have plenty of such watering holes to choose from. In some, beer prices are as low as the lights and frozen burritos popped in the microwave count as dinner.
“From the Soil to your Soul” is the tag line of My Two Cents, a kitchen on Pico Boulevard with a knack for Southern dishes and a notably friendly staff. The Creole shrimp and corn grits are hard to pass up on a first visit, but so is the fried chicken, and both are served with quinoa hush puppies and a side of your choice.
According to Chowhound member K K, the ideal plate of chow fun has tender beef and fresh noodles tinged just the right shade of brown from their brief swim in soy sauce. Beyond that, personal preference prevails, from those who prefer a greasier order to diners who require the addition of chile sauce. What kitchen makes the best order of chow fun in LA? Weigh in on Chowhound.
From pastry and bread master Hans Röckenwagner comes this eponymous new café, where seasonal dishes mingle with extraordinary desserts by pastry chef Cesar Bermudez. Early hits include the hearty vegetable soup made with market veggies, grilled octopus over Austrian red cabbage, and brick chicken with citrus mashed potatoes.