fooddude37's Profile
Small downtown report: Umamicatessen, Handsome Coffee, and Mexicali Taco
I haven't had an Umami burger in years since I first tried it at the La Brea location. I'm normally one to take several trips to a restaurant before forming a solid opinion, but that first experience was so bad that I never found the desire to return.
Well, the chance to visit a location that had Micah Wexler and Chris Cosentino as collaborators was enough to warrant a visit.
We ordered the pig ears with brainaise, a country pate sandwich, and a hatch burger. I offer the following critique:
The pig ears were not done well. Typically when cooking gelatinous or cartilaginous cuts, you want to boil either ears or skin for at least 45 minutes to dissolve the gelatin and soften the cartilage. Properly cooked pig ears are boiled, the dried and or pressed, and then fried. These were tough as hell and completely unpleasant to eat. The brainaise tasted mostly like anchovy, which I liked. I like pork brains but didn't detect much porky flavor.
The country pate sandwich was the worst item. It wasn't a country pate, but more of a pate "loaf", very compact and lacking any spreadable or crumbly quality whatsoever. It had been sliced on a meat slicer, and I don't know of any country style pate that has that quality. But even that would have been fine if it hadn't been literally 3 thin slices on a medium sized roll with what must have been a full 1/4 cup of mustard. Just smelling the sandwich was overpowering. We took one bite and put it down. I'd like to see the cook who made it, or Chris Cosentino, or Adam Fleischman sit down with an entire sandwich and see if they can power through that much mustard. And there was a generous amount of pickles on it to boot. $14 for this sandwich, no side. Since when is pate that expensive?
The hatch burger was a major letdown, and my criticism of Umami burger from years ago still holds today. The meat has zero flavor. Close your eyes. Take a bite. Do you taste beef? Is there anything remotely beefy or meaty about this burger? No. I tasted cheese, bun, and that's it, though I do give them a point for crisping up the inside of the burger bun. $10 for this burger, no side. The burgers here are cooked sous vide and then finished on what appears to be a flat top. Let's assume that the burgers are cooked sous vide for flavor purposes, there are HUNDREDS of things you could do to incorporate more beef or Umami flavor; cook it with rendered dry age beef fat, or pancetta, or caramelized onions, or soy. But I don't think that's the case, I think these patties are cooked sous vide in giant batches to facilitate achieving a consistent product across multiple outlets for operational purposes. I'm curious to see how one of these would do in SF or NY.
The pate sandwich was removed, and the total with tax and tip was still over $20. And the place was packed. Service was fine, though it's painful to have to sit through the server's explanation of what Umami is, the 5th taste, and all that nonsense. I laughed thinking about any ramen chef in town sitting down to a burger and listening to the server explain the spiel.
Will not return. I'll go to Baco Mercat any day over this.
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Handsome coffee. You walk in and automatically there's a vibe in the room. It's very serious. I'm not much for this sort of thing but I do really like my coffee. I'm doing my best not to stumble over my words or do anything uncool while I order. Despite the serious vibe, the guys behind the counter are friendly. Needless to say, the espresso and cappuccino were very very good. It's just so serious. They wipe the rim of your cup with a wet nap for christ's sake, like a chef would wipe a plate at a michelin starred restaurant. I'm happy enough with Angela's on Sunset which is much more relaxed.
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Mexical Taco & co.
I'd never been when these guys just had a cart as I was always working those hours. Was really excited to check out their storefront. As soon as I bit into that first carne asada taco I understand the hype. That one bite immediately took me back to mexico. Beef! Really honest to god beef flavor, with just a slight note of funk and charred fat. Thank god, and a much needed reprieve from Umami. Two tacos, a vampiro (jesus, that garlic sauce gives Zankou a run for their money) and an horchata for $12. We have a winner, will be back for sure.
Meyer lemons still in season?
Friend's Ranch (that's the name, not a friend of mine) at the SM Farmer's market
Steakhouses In Los Angeles County near the beach
Ive got some friend ties to Sunset. You can put her in the newly-fired category there too. Apparently she doesn't do any cooking, let alone "her way".
Fantastic Blue Bottle Coffee at Angela's on Sunset
I was surprised to see this place located where it is, in a mall with a Joe's Pizza and Burger Lounge. Pretty sure most people in the area would pass this place over in favor of Starbucks/coffee bean/peet's. I'm incredibly thankful as I live a few blocks away, but I would expect to see it in Silverlake or Los Feliz. Regardless, if you're into coffee, this is *the* spot. Beans ground to order, weighed out on a scale. The coffee was incredibly clean and nuanced, definitely worth the $3 per cup. The cafe itself is well lit, lots of outdoor seating with white tablecloths and fresh flowers. This is obviously a labor of love, and I really hope it survives and does well here. Next time I'll check out their espresso, which is pulled from a Marzocco. The staff here obviously are into their craft, but they're not even remotely pretentious unlike what you often find at Intelligensia. They serve cake monkey desserts too and some sandwiches.
Farm Shop - Brentwood Country Mart
The pastrami is made in-house.
The prices are on the steep side for breakfast/brunch, but consider:
The brunch omelette is filled with the salmon rillette used at Bouchon.
It's served with a croissant made in house and is probably the best croissant in L.A.
It's also served with a side of Weiser farms fingerling potatoes cooked on the griddle and topped with caramelized onions and sea salt.
So to compare it to your "typical" brunch or breakfast isn't really a fair comparison. Portion sizes are indeed large and could easily be shared.
Tinga on La Brea. Some of the best Mexican food I've ever had.
Yeah, I should have mentioned in my posts that both times I went it was like 3-4 in the afternoon and there were only a couple other people eating so my food was prompt. Bummer, I hope their service issues don't affect them too much.
Tinga on La Brea. Some of the best Mexican food I've ever had.
Oh, and I fail to see any hyperbole in a desire to go skydiving on acid ;) No balsamic for me unless it's extra vecchio...
Tinga on La Brea. Some of the best Mexican food I've ever had.
I was going to make a comment about El Chato and Leo's in the review but it was getting longwinded as is. Totally different animal. I love both of em, and the al pastor at Leo's is currently one of the great loves of my life at the moment (with some of that red sauce...good lord is that good). It's not exactly comparing apples to apples here, but if I had to choose, I would probably take the cochinita at Tinga over the pastor at Leo's, as much of a heretic that makes me, I'm sure. (This is without factoring the dollar price tag at Leo's and the fact it's open until 3 a.m.)
Regarding the Texas BBQ comment, there is a certain texture that meat gets when it's properly cooked slow and low. A certain density, I don't know how else to describe it. There was a portion of my pibil that was black, that indeed reminded me of a good brisket, that black, very very well caramelized meat flavor.
Different strokes for different folks bsquared2. I don't care for Loteria because some of the flavorings are odd or imbalanced to me, and I'm not a fan of food that's been cooking forever in steam pans.
I like Yuca's on Hillhurst when I'm in the area. It's not a destination spot for me, whereas based on the food I've had at Tinga the last two days, it would be. The pibil at Yuca's is tasty and juicy, it has a certain juiciness about it that suggests some moisture is added to the meat via some sauce, whereas the pibil I had at Tinga was....denser, meatier.
I'm really looking forward to hearing others' comments on this place...
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Yuca's
2056 Hillhurst Ave, Los Angeles, CA 90027
Tinga
142 S La Brea Ave, Los Angeles, CA 90036
Tinga on La Brea. Some of the best Mexican food I've ever had.
I normally don't speak in hyperbole like that. Some disclaimers first: 1) I'm aware there's a thread about Tinga but I felt there was too much discussion about LSR in Santa Barbara and I want this review to just cover this restaurant. 2) This born-and-raised in Southern California guy has never been to Mexico. 3) That said, I've been to many of the often-praised Mexican restaurants in L.A., including La Parrilla, Loteria (not a fan), Monte Alban, Carnitas Michoacan, Mariscos Chente, etc.
I've gone twice in the past two days, as it's right up the street from me and there's a huge lack of good food in this area. I've had:
Cochinita Pibil tacos. Ridiculously good. The seasoning and textures is just excellent. It always bothers me when I get a guisado or something that's long cooked and there's just no texture to it, as if it were rillette or something. The flavor has a deep complexity and I noted some char on it, it reminded me of real barbecue from Lockhart, Texas (just not as smoky).
Shortrib tacos. Ridiculously good. Again, the texture of the meat. They call it deshebrada but instead of shredded, it's a nice hunk of cooked shortrib that is juicy and bursting with meaty flavor. The mashed potato and salsa verde just rounds it out to be a truly excellent taco.
Tinga Tostadas. Excellent. Chipotle flavor in the chicken is perfect. Again, perfectly seasoned, beautifully crisp tostada.
Side of beans were a little bland. Creamy rice is really good, but I would probably stick to the tacos. The side of grilled corn is fantastic, with a dollop of salsa verde and crema...I could eat a giant bowl of this.
Both their horchata and jamaica are two of the finest I've ever had.
Today they gave me a free coconut macaroon. Moist interior, crispy edges, dipped in chocolate. Awesome. There was also a special of chicken and waffles, with the chicken being battered in Horchata. Both days I've gone they've given me a little freebie. I wouldn't expect it in the future and I assume it's because this is their first week. They didn't need to sell me any more. If they can maintain their consistency then I will be a loyal regular, freebies or no.
I don't know how authentic it is. I spoke to the chef and some staff, apparently he's a catering chef and this is his first outlet. In cases like these I could care less about authenticity. The food tastes really damn good here and you can tell this is a work of love.
It's not cheap. They sell the tacos "a la carte", which is actually two tacos (or two tostadas in the case of the tinga). The pibil and shortrib tacos were something like 8.50 for two. But they are delicious, and substantial. Drinks are 3.75 but it's a large cup and both times I've been offered free refills.
I think many people will start comparing Tinga to Loteria or Red O, that realm of "high end" Mexican that attracts mostly gringos. I've been to Loteria many times and Red O twice, and my two experiences at Tinga were far more enjoyable than either.
I will be back often.
P.S. oh, and speaking of La Super Rica, I grew up in Ventura and used to go to LSR quite often. Tinga takes the cake on them too...
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Monte Alban
11927 Santa Monica Blvd, Los Angeles, CA
Mariscos Chente
4532 S Centinela Ave, Los Angeles, CA 90066
Red O
8155 Melrose Ave, Los Angeles, CA 90046
Tinga
142 S La Brea Ave, Los Angeles, CA 90036
Bazaar? Hm...I'd rather go to Providence or Melisse.
There may be several reasons, but something worth noting is that Spanish food does not by definition require foams, gelees, warm gelees, fluid gels, spherifications, airs, cotton candy, or any other hocus pocus. We can thank Mr. Adria for this association, but in Spain there are restaurants like Can Fabes which are more traditional but still very luxurious. And even in the inventive modern style there are places like El Poblet, but Los Angeles is a long ways from attaining a restaurant of this caliber.
dRed 0 - The "Mr. Chow-is-to-Chinese" Mexican Equivalent
You're not doing much for the reputation of the L.A. dining scene....10PM is considered early in other metro areas, let alone Europe. Sheesh.
Agree with the poster above. Give us the good stuff, or nothing at all. As I mentioned, we would have been fine with a few drinks. We mainly wanted to check out the space. I never go out with a sense of entitlement. I could have easily gone down the street to Mozza and eaten until midnight if I wanted. What's more, is we saw them admitting more guests after we arrived. I never enjoy mentioning this but between the four of us that night we have over 20 years in the restaurant industry, most of it in L.A. If that Sunday was any indicator of what's to come, I don't see Red O taking off. They should take a cue from Mozza or The Bazaar. Both of those restaurants have more than their share of faults, but every time I've been to both they are incredibly accomodating and professional. Seeing as how Bayless has such a name, I would expect him to surround himself with a similar team of service-oriented individuals.
Oh, and P.S.
arrogance: overbearing pride evidenced by a superior manner toward inferiors. Reread my post. Do I express incredulousness? Yes. Disappointment? Yes. Criticism? Yes. No quality restaurant ever "slaps something together and sends it out in hopes that you never come back". Think they do that at Craft or Providence? I dearly hope you don't actually work in a restaurant, for the owner and chef's sake.
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Red O
8155 Melrose Ave, Los Angeles, CA 90046
Anyone been to LudoBites at Gram & Papa's so far?
Couldn't agree more. Having been in the restaurant industry for the last 10 odd years, it pains me to see people make comparisons of chefs to musicians. I implore you, take chefs off this pedestal. Even within the context of comparing a chef with any artist, in any great art there is craft first, creativity second. And there is always, always editing. When I hear of chefs "taking risks", it makes me want to puke. Please. It's not hard to spend an afternoon conceptualizing a dish and practicing a few times before presenting it to a public, and any chef worth his salt will have a repertoire that he knows he can execute well, while modifying the components of the dish to stay "fresh" or "current". Steak, white asparagus, green peppercorns? These are not groundbreaking flavor combinations, nor are scallops, cauliflower, grapes, and almonds for that matter. These flavor combinations have existed for decades if not more. Very often, the pleasure we derive from good food may seem like creativity at its best, especially seeing as how culinary art is sort of the new kid on the block compared to visual or auditory arts, BUT, I promise you that pleasure you derive is more than likely from the craftsmanship involved in the execution of a successful dish. When I talk about poor balance, you can liken it to bad brush technique. That painting might be beautiful to 99% of the populace, but to the trained eye it's downright embarrassing.
dRed 0 - The "Mr. Chow-is-to-Chinese" Mexican Equivalent
Feeling compelled to chime in here.
Decor, I was blown away. The space is truly gorgeous, probably the most beautiful restaurant I've ever seen. I don't think it's clubby at all. I could gush for hours on the details, the alternating textures, the different rooms...
4 of us walked in Sunday on Memorial Day Weekend at 10:00 PM sharp, no reservation. The door man, who I'm pretty sure is a manager, treated us like we were trying to walk into Industry on a Saturday at midnight. Reminder buddy: you're greeting guests at a high profile restaurant, not some exclusive SBE club. He had to clear it with the kitchen apparently, even though we were perfectly fine with just drinks. "Bar, kitchen, it's all the same, it all closes at 10." Really? 5 days after opening? Memorial Day Weekend? Don't you want to try to make a GOOD impression? Second manager inside was very welcoming but our interaction with him was brief. We sat at the bar and when the bartender asked us what we'd like we responded that we were still deciding and figuring out how we were going to proceed. His literal response was throwing his hands in the air and saying, "Well, that doesn't help ME much now does it?" in a half smug, half sarcastic manner that completely fell flat. Nice way to start the evening. The drinks tasted great but the balance was off, too weak too....watery. We ate the pork sopes, hali ceviche, chicken tamal, and lamb tacos. Sauce on pork was superb, pork meat was dry and tough, sopes were fine. Halibut was a major letdown, the halibut did not taste fresh, I tasted it about 5 times, incredulous that they would serve this. Not bad mind you, it tasted about 3-4 days old. I understand there are no fish deliveries on Sundays but for a ceviche here you would expect better. Lamb was decent, underseasoned. Chicken tamal was great. One of my dining companions is a manager at a high profile bar in the city and decided to order a mezcal cocktail. Their liquor manager happened to be there and was reluctant to sell him a mezcal cocktail, even talking down to him, "Have you HAD mezcal? Most people don't like it." He had to repeat 3 times that yes, indeed, he knew what mezcal was, and yes, indeed, he wanted to order it in a cocktail (the drink was great, the best of the bunch)
Soft opening, I'd understand. We're talking half capacity, I saw two servers chatting in the dining room, no packed madness going on, open to the public? Not a great first impression guys....I'll be back for the room and some mezcal. Food and service were MAJOR letdowns.
Anyone been to LudoBites at Gram & Papa's so far?
I have a different set of standards. Whether we're talking about a catering event for a wedding, a private party, a taco truck at 3 a.m., my friend's mom's Peruvian cooking, my grandparent's Mediterannean cooking, a cook is a cook is a cook. What you put on that plate represents you. It's mind blowing to me that anyone would put themself in the hands of a chef, or a cook, and know ahead of time that some dishes they'll love, and others they'll loathe, and essentially be treated as a guinea pig, and PAY FOR IT?
Ice cream should never be icy. There are many techniques to overcome this and to willingly serve it shows a lack of attention. We could get in a lengthy discussion about what proper technique is in another thread, about what it means to be a good cook and to present food that is balanced. My criticism stands and has nothing to do with my ability to "loosen up" or enjoy myself.
As for the "opening week jitters", it would be understandable if I saw the kitchen hustling and falling behind. This was not the case. There was no sense of urgency, just everyone moving at a relaxed, too relaxed pace. To spend that much time on the food should ensure the quality of what went on the plate. That means to me that everything we were served was exactly how Ludo intends it to be, and in that case, I'm not interested in his food.
Anyone been to LudoBites at Gram & Papa's so far?
I went opening night. 4 top, ordered one of every app, steak and chicken entree, one of every dessert. Service was bad. We BYOBed and our server topped off my oxidized L'Etoile with our Riesling that we brought before I could say anything. Timing of courses was awful. We literally got one app, waited 20 minutes, got another, waited another 20 minutes, told our server to just fire at will and it still came out slow. I was watching the kitchen and I didn't see any action going on. Just very slow movements. Plates weren't that beautiful. Croque monsieur was okay, I don't get the hype. I could use a hell of a lot more foie. Dish with cheese and honey was pedestrian, nothing interesting. Carrot salad was interesting and was quite excellent with the Riesling we brought, but on its own it was extremely astringent and not pleasurable to eat. Everyone seemingly enjoys the fact that he's using a high tech gadget called a gastrovac, but having used one myself they're really nothing special. It's a very precise crockpot that happens to have precise vacuum/pressure control. Scallop dish was quite possibly the most disgusting thing I've ever eaten. The scallop was raw, good quality, and mild, so the accompanying caper puree, which also looked like vomit, completely destroyed the dish. The cauliflower ice cream was icy, no craftsmanship there, and the almond puree didn't do anything to tie together these flavors which could work if they were executed with more balance (i.e. searing the scallop, toning down the caper element) Escargot was decent, needed some punch. Lobster was good but it was literally a scrap knuckle piece hidden by the potato espuma and the egg was overcooked, which I don't understand. If you're going to serve an egg 64 you just keep it in a thermal circulator all night and crack em to order. Very classic flavors too and nothing terribly inventive here.
The steak was the highlight. Perfectly cooked with a perfect crust, delicious green peppercorn sauce, and crisp white asparagus, which I would prefer cooked more to sweeten it up but homeboy probably wants to get his money's worth on the Gastrovac, and it did provide a nice textural contrast. Chicken was good.
Desserts bombed, the chocolate souffle was undercooked and that raspberry religieuse is a travesty, is it supposed to be pate a choux? What's with the horrible piping design? We asked for coffee with dessert and it never came.
I know I sound harsh but seriously, this guy helmed L'Orangerie. He hawks his cookbooks at these events with topless pictures of himself. The dude better bring it in the kitchen, and based on my night, he just doesn't.
Searching for the real Dover Sole.
Having worked in a high-end restaurant here in L.A. that served the real deal, I can tell you that all Dover Sole is frozen. If you're cool with that then call up IMP or Santa Monica Seafood. I would personally go through IMP. If you were to do a taste test of Dover Sole that you eat fresh in Europe and the Sole you get here, it would certainly be noticeable. However, if it's defrosted correctly and cooked correctly it's absolutely delicious nonetheless, and very expensive.
Review: Mo-Chica Peruvian, Is J. Gold ever wrong?! w/ PIX
I went here recently with two of my friends who are Peruvian. We found Mochica pretty friggin' awesome. Very reasonable prices. Seabass ceviche was excellent, as was the uni ceviche. The crab causa was not. Either the crab was not fresh, or it was not the best quality, like frozen blue crab or something, because it just tasted too strongly and didn't have that sparkling character about it. I can't remember the name of it, but there's a side dish of potatoes in a thick aji amarillo sauce that was perfect. 10/10. They declared the lomo saltado the best they'd had, including anywhere in Lima. I thought it was damn tasty. I really enjoyed the aji amarilla de gallina, but they did not. They thought it was too thick and dull tasting. I've had their mom's and I can see why they didn't like it. Hers is more of a stew and much spicier. All of the accompanying sauces and rice were cooked and seasoned perfectly. Despite some very minor qualms, we had an excellent meal here, definitely the best Peruvian I've had in L.A.
Brunch at Bazaar
No, I've seen this done. The eggs are simply put whole into the immersion circulator. The server may have been mistaken seeing as how nearly everything cooked in a circulator is cryovac-ed first. Water starts simmering at about 82 degrees celsius. The eggs are cooked at 63 for an hour and then held at slightly below that temperature for service, probably about 58 or so.
Best lamb purveyor?
I don't remember exactly, I remember the leg was something like $28. (for the whole leg, not per pound!)
Best lamb purveyor?
My default answer for any meat inquiries is one that I don't see anyone else ever mentioning, which discourages me.
Hollywood Farmer's market.
For lamb, hit up Healthy Family Farms. They have a stand at the HW market on Sundays. Lamb might require a week pre-order. I've purchased a whole leg and racks. I still have a full rack in my freezer. It is without a doubt in my mind the best lamb I've ever had. Can I qualify my opinion by saying that I'm a professional cook and that I've spent time at places like Providence and Grammercy Tavern? The usual suspects found in high end restaurants are either from Colorado or Sonoma. The lamb from Healthy Family Farms is from Santa Paula, about 2 hours from L.A. It's not as fatty as Colorado or Sonoma, but the meat is far more complex and mild. IMO, lamb fat marbling leads to a stronger flavor. I don't know how young the lambs are at the time of slaughter, but based on the size of the leg I bought from HFF, it seems younger than most, which may be a good or bad thing depending on which you put first, your palate or your conscience. The meat is very sweet and mild.
cheapest grass fed beef?
I COMPLETELY agree, I'm just hesitant to recommend it wholeheartedly because to me, most people need to get weaned back to the flavor of real meat. What other people call "gamey" or "strong" I call "having flavor". One of my favorite things to make is a farmer's market burger with Bezians sourdough as the bun, a medium rare Lindner bison patty, cheese from Jersey Hill, a fried Healthy Family Farm's egg, some homemade aioli and just a small smear of good Dijon. I swear to god there's not a single burger in L.A. that's even in the same league...
The Forget Bandini... A Serious Chowhounds Guide to L.A's Best Tacos
Just wanted to offer my thanks for the Mariscos Jalisco rec. I just drove here for lunch today and I'm glad I did. One thing you should mention are the generous portions. I ordered two shrimp tacos, a tostada de aguachiles and a tostada mixta. Out of the three I'd have to say the tacos were my favorite with the aguachiles a close second. Definitely appreciate the textural contrast between the crunchy taco, meaty shrimp, and creamy avocado. The salsa was just a touch salty for my tastes, but delicious nonetheless. Aguachiles was good and fiery, though there's only so much near-raw shrimp I can eat, and the tostada mixta was solid. Everything fresh. I think I looked a little ridiculous with 3 full paper plates of food...with a water everything came to $10.50. Definitely will come back.
cheapest grass fed beef?
I won't buy supermarket grassfed beef, I just don't trust it. "Grassfed" can refer to many things other than 100% grassfed. That said, I buy from Organic Pastures at the HW Farmer's Market on sunday. It's super tasty and they sell steaks in the $7/lb range. I also buy from Lindner, but that's Bison and a little stronger tasting (which I like). The Healthy Family Farms stand is now selling beef as well. Then there's the farmer who's not always there but offers pork (some of the best I've had, better than Kurobuta) and beef. That's 4 places I know at the HW farmer's market that sell free range/grassfed/local beef or bison.
Umami Burger: emperor's new clothes?
huh. Interesting. Never thought I'd see the day. Thanks! Will check it out ASAP
Umami Burger: emperor's new clothes?
I have to chime in here about burgers tasting "beefy".
Ever since I switched to grassfed beef or bison for cooking at home, all cornfed beef tastes like water slicked with rancid fat. I'm serious. I've even had Wagyu that tastes this way, because it's grain fed. I'll still eat any meat placed in front of me. I'm constantly let down. I've tried finding grassfed at most major butchers in L.A. and they shun the stuff, with the butchers at Marconda's practically laughing at me, and I don't trust the grassfed at Whole Foods. So I started buying it at the Organic Pastures stand at the HW farmer's market, as well as from Kathy from Lindner Bison. I pan fry them in good butter in a cast iron, rare, flipped every 30 seconds or so (the Heston Blumenthal method) with a fried egg on top, just a drop of good mustard and ketchup, buttered bun, and that's it. It's juicy, clean, complex tasting, and BEEFY.
If I found a burger like this I would pay top dollar for the convenience of going out and enjoying with friends over some well selected beers. But it doesn't exist. I've tried burgers from most of the places mentioned on this thread. I'm sorry, they all taste weak. The FO burger was probably the biggest let down of all, considering the hype revolving around it. I could barely discern any flavor that I would call "beefy".
I'm not sure what the food cost would be like, but we need a burger joint specializing in grassfed beef.
PLEASE POST YOUR VOTES HERE: Ultimate Los Angeles Restaurants 2008
Over 25
Urasawa
Mori Sushi
Pizzeria Mozza
Providence
Lou on Vine
Under 25
Langers
Las 7 Regiones de Oaxaca
Ruen Pair
Jaragua Restaurant
Clementine's
