"What is CARB?"
California Air Resources Board.

My crew and I tried the B.H. location. Once.
My suggestion, don't waste your time!

Zanthoxylum piperitum or Zanthoxylum nitidum

I tried the assortment of small tacos there and the cochinita was in the mix. Next time if you want ridiculously HOT try the Chilis Torreados taco! One of only two items, in my whole life, that I had a hard time finishing. Not sure of everything in it but I did identify serrano, habanero and red Thai bird chilies! Thai chilies is kinda cheatin in my book! Yeah, fusion cuisine blah, blah, blah........

Tawakal Halal Meat & Deli. Period!
The owner's recipe is good, his tandoor is hot enough to give that slight char that is missing from most other naan locally and the rest of the Pakistani dishes are excellent. I prefer it to Al-Noor, Al-Watan and Makkah Halal.

https://plus.google.com/1033439583566...

OK, I'm gonna try the hot choc & espresso but how are the salads, panini etc?

Hi Servorg!

I've been to both Yxta and Mercado for dinner and had really scrumptious grub and cocktails at each. Plan to return to both!

That said, both of these places, owned by the same folks, seem to not correspond to the op's desired type of cuisine:

"I'm referring to places offering the Americanized style of cooking of yesteryear that was ubiquitous in LA/SoCal prior to the 1980s: places like El Cholo, for instance, that offer enchiladas, burritos, taquitos, nachos, guacamole and chips, and maybe even Tex-Mex dishes like fajitas or Arizona-style dishes like chimichangas - only much better than the stereotypical gringo-friendly spots in and around LA.

I am not looking for "modern", fusion, or upscale restaurants serving re-imagined Mexican cuisine for a trendy clientele."

Thanks for the reply!

Agree with magiesmom, wrap it up maybe add some scallions and cilantro perhaps a drizzle of hoysin and enjoy!
BTW where did you get it? Looks good to this chili head!

Store seems at least as well stocked as the Culver City store, maybe better. Added bonus for me is the Portola Coffee Lab located in the building across the parking lot.

I think Restaurant Depot is 'trade only' and not open to the public.

I order a whole fish at Sri Siam that was on the Thai language white board menu. Lots of fish, not all batter. In English ask for "Whole Fish with Garlic, Herbs and Chili (I also emphasize Thai hot/spicy)." Price varies depending on size, usually $18+ which is expensive by L.A. Thai standards but cheap for my idea of fine dining! For example, my Fresh Sea Bass on Drunken Noodles at Lotus of Siam in Las Vegas a couple of weeks ago was $29 and spectacular!

I'll try them again soon, I'd like an alternative to the pair of 'Yun....' restaurants. Thanks!

After reading your article last month and again being reminded here, went to Spicy City yesterday. H2O-Boiled Fish was very tasty, fish was perfectly cooked, multiple layers of chili flavor/heat. Problem was the complete lack of flavor/sensation from 花椒 (huājiāo). A hefty dose of wok-roasted Sichuan peppercorns is essential for this and many other Sichuan dishes. Its omission is unacceptable!
My inclination is to not return and try other dishes, what would you suggest?

Dorados?

That's Joe's brunch menu. Dinners are in price range Nosh refers to. Lunch prices are of course more reasonable. All good!

FYI-
Wolfgang's Steakhouse is NOT one of Mr. Puck's properties.

My pleasure!
Hope you have a chance to enjoy!

Are you Rocky that owned Rocky's Tandoori in Northridge? Sure miss that place!

Russian River Brewing has sold out of PtY for 2013. Unless a local place has saved a keg, you indeed "..missed the boat..."!
Sorry Kevin.

When I spoke with Chef Evan on the trucks first night out, he indicated, as you say, that "..the truck was temporary until his restaurant Bucato in Culver City (in the old Beacon site at the Helms Bakery complex) was ready."

They seem to be considering a future resurrection, which I indicated in my original post, "They MAY bring it back, probably with a smaller, more efficient and better looking truck but that remains to be decided at a later date."

You are correct, Thursday will be the last day that the truck will be on the street (for the time being). But as I said in my original post, "..Wednesday, February 27 (tomorrow) will be the last day for porchetta..." and that is because they will NOT be selling porchetta on Thursday. They plan to offer the burger that the chef offered as a special at Rustic Canyon. Damn, now I'm gonna have to wait in an even longer line!

The Porchetta Truck

Sorry, not sure. I'm gonna check their Twitter feed tomorrow.

One of Chef Evan Funke's partners informed me that Wednesday, February 27 (tomorrow) will be the last day for porchetta from the truck. They MAY bring it back, probably with a smaller, more efficient and better looking truck but that remains to be decided at a later date.
My advice, if ya likes some porchetta at the bargain price of $6, find em tomorrow!

Never heard of this place but drove by today and saw billowing smoke! It LOOKS promising!

Thanks for your reply baderin. Now that I've obtained 'wheels' what would you suggest especially for the artisnal coffee, bakeries and breakfast?

Thanks for the prompt reply BIGGUNDOCTOR, got a rental car today and have bookmarked your suggestions!

Have to go to LV again and will be staying at the Bellagio Sunday to Wednesday, probably w/o car. Looking for artisnal coffee and bakery for pastries. Breakfast, lunch, dinner, ice cream and other dessert options would be good! All types of cuisines but must be ok with 501's and t-shirts.
Any suggestions within walking distance or will we starve?

The other night I had the Ahi Tuna Tataki - Tostadas - Served with Tangy Habanero Sauce and Avocado Salsa, and Pibil Adobo Lamb Shank - Chorizo Chili, Creamed Spinach, and Onion Ring Hat and a Trappistes Rochefort 10.
My guest had Organic Spinach Soup – Vegan followed by the Petrale Sole - Encrusted with Almonds and Caper Lemon Sauce. I tasted everything and except for the soup, which didn't knock my socks off it was all very good. Desserts have been good in the past but this time we passed on the calories.

I must say that Chef Melba's is the antithesis of so many restaurants around today. The chef-owner prepares all the dishes when ordered in a small, open kitchen. No strutting about the dining room while sous chefs or line cooks do the work here. No celebrity pretense or other foolishness, just honest well prepared food. Many of the dishes are moderately priced, some a bit more expensive.