Uh, Chang's restaurant group is called "Momofuku." And I assume you're talking about Momofuku-ko. Unfortunately, L.A. won't support a restaurant designed around 3-hour $175 prix fixe meals other than one or two ultra-luxe sushi or Japanese specialty places. We just don't have the geographic or the demographic concentration of an NYC. Dave Chang is kicking ass – he's a god. But I don't think it's valid to compare what he's doing to something Roy Choi cooks up in a taco truck.

There's world-class innovative talent cooking in L.A. Right now. But those chefs will never see the same kind of platform available to chefs in NYC – or Chicago or even San Francisco. So they have to adapt and find different concepts in order to survive in this market. Sometimes – a lot of the time – the attempt is cringe-inducing. But it it forces risk-taking and that makes L.A. one of the most dynamic food scenes in the world.

Born and raised on the westside.

Yeah - we were there last night around 9:00. Both our appetizers and entrees were VERY salty.

I've heard others complain about Suzanne's AOC food being too salty but I'd never agreed -- until now.

I think they'll do well -- The place was full when we visited last week. Looks like they're expanding into the neighboring space.

They have some tamer sausages on the menu: traditional brats, duck/bacon, chicken apple, etc. Sausages are grilled over flame -- Tasty, maybe a little too salty. Not quite as refined as Sausage Kitchen. I'd forgo the fancy sauces and toppings.

Frites were serviceable.

Beer list is fantastic. Haven't seen Tripel Karmeliet on tap anywhere else in L.A.

I haven't seen Jabugo ham in the U.S.

Check the Beverly Hills Cheese Store -- They seem to have the highest quality Iberico available in the city. When they actually have it, that is.

The mushroom dude at the SM farmer's market has them. I just saw him today. Also has first matsutake of the season.

Outdoor Grill or Wood Ranch BBQ.

Broadway Deli serves and carries it.

Fennel sausage, red onion and panna. For something a little lighter, the mozarello/prosciutto/arugula.

Thomas Keller's chicken stock has been out for a couple of years. It's frozen, too. It's a great product.

Actually, SM Seafood does have their own "Private Label" fish stock. It's in the rightmost freezer, near the smoked fish/prepared foods case.

A traditional Kaiseki dinner is a seasonal multi-course meal, usually presented in the following form:

Sakizuke: an appetizer similar to the French amuse-gueule.
Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukozuke: a sliced dish of seasonal sashimi.
Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono: a "lidded dish"; typically a soup.
Yakimono: Broiled seasonal fish.
Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
Naka-choko: another palate-cleanser; may be a light, acidic soup.
Shiizakana: a substantial dish, such as a hot pot.
Gohan: a rice dish made with seasonal ingredients.
Ko no mono: seasonal pickled vegetables.
Tome-wan: a miso-based or vegetable soup served with rice.
Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.

I've had Kaiseki meals both in Japan and in Northern California at Kaygetsu in Menlo Park. Kaygetsu was about $100/pp.

There is some debate about the existence of a true Kaiseki restaurant in Southern California. Here's a link to a discussion from earlier this year:
http://www.chowhound.com/topics/367364

Cheers!

Sorry -- forgot the blue crab hand roll at Nozawa/Sasabune/Zo.

They've been open for four days. How can there not be hiccups?

The tapas and plate of ham we had today were very good, nearly on a par with our favorite spots in San Sebastian and Barcelona.

As for the prices, I agree they are a bit high. But consider how much we pay for good sushi in LA. I can accept these prices for tapas of this quality.

Stirrings makes a decent blood orange bitters. I've seen it at K&L in Hollywood.

Fennel sausage, panna and red onion pizza, Pizzeria Mozza
Roast suckling pig, Mission 261
Saturday night porchetta, Angelini Osteria
Dry-aged porterhouse for two, Mastro's
Chicken tortilla soup, Tlapazola Grill

I'm not a kabob expert by any stretch of the imagination, but I really enjoyed those I purchased from the Sinai kosher market on Pico at Shenandoah.

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Sinai Kosher Market
8680 W Pico Blvd, Los Angeles, CA

Where in the South Bay?

I wish I could agree. But every prepared food item at Surfas Cafe is overwrought with too many trendy ingredients -- tempting, I'm sure, with the unlimited supply of fantastic ingredients next door. But I don't get the idea of a burger loaded with that many aggressive flavors. Or a salad with apples AND leeks AND blue cheese AND rosemary-candied walnuts dressed with fig and vanilla basalmic vinaigrette, for that matter.

Where great ingredients are available, less is definitely more.

I ordered a Counter burger a few weeks ago. Fantastic! One of my all-time great L.A. burger experiences.

I dragged my wife there and attempted to repeat the experiment. We got a disappointing, bland, soggy burger.

I adore the Father's Office burger, but its consistency is what impresses me most. Every visit, the burger is perfect -- as long as you like caramelized onions, blue cheese and arugula. It's one of those instant classics like Keller's "Oysters and Pearls" or Puck's "Jewish Pizza"; It'll never change and you wouldn't want it to.

CRAFT is doing a prix fixe, too.

I went a few weeks ago. Neither the cheeses nor the charcuterie were in the good shape; they had picked up off flavors, probably from the refrigerator.

A couple of the dishes were seriously oversalted -- and I usually don't mind salty food. Ludo's condiments were really compelling, though. Worked very well with the cheeses.

I've had quite a few of the items from the Cheese Store and they've always been impeccably fresh and delicious. I'm not sure where things fell apart.

$170/person. The dinner was exceptional, but I think they're charging a premium simply because they can. I'm not sure I'll be back any time soon.

As a point of comparison, I have no problem paying $250 for omakase at Urasawa.

Just because there weren't enough steak houses in L.A....

According to LA Magazine, they are taking over the long-abandoned Umenohana space on Canon. Can anyone confirm?

I'll mention Bob's, too. They had a $6.99/lb PRIME tri-tip roast there that was pretty spectacular. Not sure if that special is still going on.

Not sure how tight your definition is, but on weekends the La Brea bakery stocks their Viennese Danish, which uses a brioche-ydough and some sort of reduced crème fraîche concoction for the "cheese" portion. The outside is studded with sprinkles of coarse baker's sugar.

It's definitely not that sticky, gooey, doughy thing that comes in the pink box.

He has risen! New blog entry about Pink's on http://hotdogspot.com

Tacos Por Favor in Santa Monica. Chicken Soup most days. Menudo and Birria on the weekends. More known for tacos than soup.

Guelaguetza in Palms, Oaxacan like Monte Alban but one or two extra soups on the menu.

El Rey Farms has sold out most of their shipments for this year. They may still have availability on the September 22nd delivery. Call them soon if you're interested. Website is www.elreyfarms.com

Pork sung. My wife's family use to put it on white bread with butter. You can still get it at the Chinese market. So loaded with chemicals I'd be a little afraid of it.

By the way, Jidori is a generic Japanese term for "free range."