chowseeker1999's Profile

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ISO Sheng Jian Bao

Interestingly I tried Kang Kang's in Temple City due to being in the area, and their SJB was... mediocre at best.

We were all very disappointed.

about 10 hours ago
chowseeker1999 in Los Angeles Area

The Pastrami List 2014

Thanx for the temptation and reminder wienermobile. :>

But I had to laugh for a sec:

"Langer's #54 Pastrami and Corned Beef Combo, Hold the corned beef and add more pastrami"

LOL, what's the difference between that and just ordering the standard Pastrami with Extra Pastrami? :>

Mori...not the same for everyone

Nice post kyee.

I think it's understandable for a lot of people outside of Japan to think about the fish first. After all, in this culture growing up, the emphasis is always about "Market Price" and XYZ has Live Maine Lobster tonight, or fresh Santa Barbara Spot Prawns. The fish / shellfish, etc. is always glamorized / spotlighted on TV, in restaurants, etc.

No one brags about the latest grain of rice they're serving.

But for sushi, I definitely agree that the rice (and all the techniques surrounding it for sushi prep) is definitely key. Just saying that you can't fault people for looking to the stuff on top. :>

Given that, I'd say xoxohh, for myself, from my first visit to Mori Sushi back when the original chef/owner Morihiro Onodera was running it, until my latest visit (last year), I've never felt like I was "withheld" fish that his regulars got.

This isn't the garbage like Kokkekoko IMHO. THAT is some elitist / exclusionist crap that I won't be returning to. But for Mori? It's like what many say. A good itamae gets to know their patrons, and they might start serving you more "traditional" or "conservative" fish, but I've never felt it was about withholding.

When our Omakase courses were done, if there was a fish that caught my eye that I didn't get, I'll ask. Or I'll ask about other recommendations based on some of the highlights I had that evening so far. Your reactions, your compliments on certain fish all help the chef get insight into what types of fish you do or don't like, and your offerings will evolve from that.

Given that, as others have said, it's also about the palate and gaining an appreciation for the shari (rice). Once I tried Mori Sushi, going back to other places, it really contrasted how average (or mediocre) other places' shari really was.

A humble primer on Mei Long Village

hi barry,

where's this generically named "shanghai restaurant"? :> LOL. thanks.

Vaka Burgers Express

tried it. was not impressed. :< i had high hopes, but the burger came out *well-done* (awful), and it lacked the deep flavors of my favs around LA.

their duck sandwich was mushy, and tasted a bit old.

DotM August

Hi nosh,

hope you feel better and get to 100% soon! Thanx for all the help you put in each month.

The Mori Omakase Challenge


But you didn't complete your epic gauntlet last year... failing to go to Urasawa in the same week you did Shunji, Mori, Tsujita and Kiriko, LOLOL. :>

Pitchoun Bakery & Café: A Pictorial Essay

Interestingly, my friends and I have the opposite feeling:

1. Maison Giraud
2. Pitchoun
3. Proof

Proof used to be higher (but MG was always better), but the last 2 visits to Proof have yielded mediocre, slightly stale Croissants. Disappointing.

Shunji's day off?

I wasn't a fan of Asanebo at all (and i've been multiple times). Definitely Urasawa or Shunji over that.

Go Go Cafe (Arcadia) has the best Pork and Egg Yolk Dumpling

thanx for the rec ipse.

unfortunately it looks like it's off the menu now. :< I was going to visit some friends and hit up China Red to try it out since everyone's rec'ing that place, and saw your post so we went there instead.

Turns out they don't have the Pork and Egg Yolk Dumpling you're talking about any more. :<

They said they changed their menu (and removed a bunch of dishes that weren't as popular). they only have 3 dumplings on their menu now (Fish, 3 Flavors, Vegetarian).

we tried their shenjianbao which was ok, nothing special. Their fish dumplings were decent. nice, friendly service.


Howlin' Ray's (Nashville-Style) Hot Chicken (A Review and Photo Story)

awesome review TheOffalo. Can't wait to try it! :>

your pix look amazing as usual, and the fried chicken sound wonderful. Thanks!

L.A. Dish of the Month, June 2015 -- PIZZA

Sounds great lapizzamaven. :> thanx for the info.

So is this founder of Antica also still at South End that you were telling me about? or now full-time here at this new place?

L.A. Dish of the Month, July 2015 -- Voting



wait, so is "Barones" referring to these 2 Pizzeria Expresses? Or a separate Barones?



L.A. Dish of the Month, June 2015 -- PIZZA

Thanx Novelli. Looks really delicious. :> i might have to finally try Sotto soon.

L.A. Dish of the Month, June 2015 -- PIZZA

Thanks for taking one of the team Alkie. I've never had it before, but now I don't have to. :>

L.A. Dish of the Month, June 2015 -- PIZZA

And, I couldn't let a nice weekend go to waste, so after DeSano (great), we swung around to my favorite spot in LA, Pizzeria Mozza.

Sitting down, we were fully prepared to go with some of our favorites, like their amazing Fennel Sausage Pizza, but I noticed a new seasonal pizza and jumped at the chance:

* English Peas, Green Garlic, Fontina & Guanciale Pizza
(We ordered the full size version (it's on the menu as a Pizzetta (S))

Just looking at the description one might think it's pedantic, but knowing Nancy Silverton's dishes, and checking w/ the server it turned out to flat out AMAZING.

Using Farmer's Market fresh English Peas, fresh Green Garlic, I had no idea these 4 ingredients could combine to make a pizza that approaches heavenly! :>

Fresh English Peas are one of those food items that is so far removed from the ubiquitous versions around the world (Frozen Peas) that it's like a different food item altogether (like bad Uni compared to fresh SB Uni served the day of at Shunji's).

The sweetness and aromatics from the Farmer's Market fresh English Peas were FANTASTIC on the pizza, along with the fresh Green Garlic strands giving a nice pungent oniony flavor, without overpowering. The Fontina worked wonderfully but the ultimate brilliance was the Guanciale (Pork Jowl): Mozza's version is subtle, not salty, and adds a beautiful Porky undertone to the whole pie!

The result is the perfect balance of natural vegetable sweetness only from fresh English Peas, garlic/oniony goodness from the fresh Green Garlic, the Fontina cheese balances the pizza, and then it's tied together with this subtle porkiness from the Guanciale.

And of course, Mozza's famous crust which is it's own unique thing. It's not Neapolitan, but it's thin crust, with the wonderful crunch and chew.

By far the best Pizza I've had in a long time, and I'm now done with Pizza for the month (wanting to end on a high note)! :>

Pizzeria Mozza
641 North Highland Avenue
Los Angeles, CA 90036
(323) 297-0101


L.A. Dish of the Month, June 2015 -- PIZZA

More contributions! Finally got to make it out to Napoletana DeSano Pizza Bakery. It's been highly regarded so I was curious. We tried their:

CAPRICCIOSA - San Marzano tomato sauce, mushrooms, artichokes, prosciutto, garlic, scamorza, mozzarella di bufala, pecorino romano.

This was a traditional Neapolitan style Pizza, and they had some awesome wood-burning ovens and a cute rustic setting.

First off, the crust was fantastic! A slight crunch, yet still soft and chewy. It is by far the best crust I've had for a Neapolitan style pizza in LA. I like it better than Settebello, and the recently tried Bianco Rosso.

The San Marzano Tomato Sauce was just the right balance with the Mushrooms and Artichokes. The 3 cheese blend gave the whole pizza a nice cheesy balance without overwhelming it.

Excellent pie, and a place I'll be going back to in my rotation. :> The 2nd best pizza I've had this month (see next post).

DeSano Pizza Bakery
4959 Santa Monica Boulevard
Los Angeles, CA 90029


PSA and FYI: JTYH has apparently lost a chef/cook

hey barryc,

thanx. :> i always thought some Hounds mentioned JTYH's had a type of seared buns (so i thought it was shenjianbao) that were made in house there? and people said it was tasty?

i know the knife cut noodles, though. sad loss.

PSA and FYI: JTYH has apparently lost a chef/cook

Thanx for the info. bad news. :<

where do we go for shenjianbao then?

L.A. Dish of the Month, June 2015 -- PIZZA

Unexpected return trip through the area, so I figured I might as well take advantage of trying more pizza for DOTM. :>

We went back to Bianco Rosso Pizzeria Napoletana.

This time we tried the:

Sophia Pizza - Spinach, Kale, Fior di Latte, Goat Cheese, Garlic, Olive Oil, Sea Salt

As with their previous Furio that we tried, the crust had a great chew and elasticity, while still pretty pliable. Really great crust.

The concept ended up better than the execution. The Spinach and Kale held up surprisingly well against the sharp Goat Cheese and the fresh, soft Fior di Latte cheese.

the issue we had was that the Kale was mostly charred. Flavor-wise it gave a nice smokiness that surprisingly meshed well with garlic, olive oil, and rest of the pie. it's just on a personal level i don't like eating burnt food.

It was $14.95 for their 13". Overall still an enjoyable little spot in the middle of seemingly nowhere. :> Good place to stop by if you're passing through the area.

Bianco Rosso Pizzeria Napoletana
365 Arneill Road
Camarillo, CA 93010
Phone: (805) 389-4700



Very sad news. It's official then. :<

I wonder how Chi Spacca will hold up?

L.A. Dish of the Month, June 2015 -- PIZZA

Got to try another new Pizza place as well, contributing to the DOTM thread. :>

* Chicago's Finest

It's a devoted Chicago-centric Pizza joint with all sorts of Chicago sports memorabilia decorating the place.

They are one of the few places around town making Chicago-style Deep Dish Pizza, and they sell it by the whole pie or by the slice! Which is nice for those of us that can't scarf down more than 1 slice of that monstrous-style pizza. :> I tried:

* The Refrigerator - Chicago-style Deep Dish with Pepperoni, Green Peppers, Black Olives, Mushrooms, Onions and Mozzarella.

I was excited to see if this would compare w/ some of the pies I had in Chicago.

First off, this pie was nowhere near as thick as the pies I had at Lou Malnati's or Uno's (maybe only 1/3 of the thickness?). But it was still HEFTY and thick enough. :>

The crust tasted similar to the Chicago pies I had. The toppings were adequate, with the ingredients kinda tasting rather straightforward, with the Olives, Onions, Pepperoni, Peppers. The Tomato Sauce was tangy and slightly sweet, but the best part was how *stretchy* and stringy the thick Mozzarella Cheese was. Definitely reminded me a bit of some of those Chicago joints.

Overall, it cost $5 a slice (for a gigantic slice). Whole pies range from $25 - $33 (S -> L).

I enjoyed my Lou Malnati's, Gino East, Uno's more than Chicago's Finest, but then again, we don't have those joints (or better ones) over here in LA. Overall a different style of Lunch break and a nice change of pace.

Chicago's Finest
1780 S. Victoria Avenue, Suite C
Ventura, CA 93003
(805) 650-1000


L.A. Dish of the Month, June 2015 -- PIZZA

Hi lapizzamaven,

nice! :> i still haven't been to Sotto yet (been meaning to go, but the reviews on CH here are mixed on that restaurant). I'll definitely give it a try for their pizzas at least. :>

Re: South End - oh wow, I had no idea the chef was from the famed Antica in Marina Del Rey. I guess I'll have to give it a shot. So did he change his traditional VPN stance and as you said, it's now a "hybrid" style?

Which of his pies at South End would you recommend? TIA!

L.A. Dish of the Month, June 2015 -- PIZZA

Finally got a chance to sneak out and cheat for some pizza! :>

Tried a new Neapolitan-style Pizza joint today (on the way over for a business trip).

* Bianco Rosso Pizzeria Napoletana (Camarillo, CA)

Tried their Furio Pizza - Fennel Sausage (made in-house), Fior di Latte, Red Onion, Torn Basil, Garlic, and Olive Oil.

It was a great pie! Color me shocked. Thin, Neapolitan-style crust, slightly soggy in the middle (not as much as Settebello / Ortica back in the day).

The crust had a nice slight chew to it, very fresh. The flavor combination of Home-made Fennel Sausage, Red Onion, Basil was nice, but it falls short of Pizzeria Mozza's legendary Fennel Sausage Pizza for sure. Bianco's Sausage is a bit too straightforward (couldn't detect any Fennel), tasting more like standard Italian Sausage or something.

But otherwise, it was delicious and a great lunch. :>

Bianco Rosso Pizzeria Napoletana
365 Arneill Road
Camarillo, CA 93010
Phone: (805) 389-4700


How is Bucato since Evan left?

I haven't been back since he left. :< but the core fact remains that Chef Funke was the heart and soul of Bucato. i saw him there every time i went in the kitchen.

i somehow doubt it'll be the same or better.

in addition if it's for a birthday (special occasion), it might be better not to risk it on something like this.

For "alternatives" do you mean other Italian / Pasta-focused eateries? Or just a special occasion place?

L.A. Dish of the Month, June 2015 -- PIZZA

Hi lapizzamaven,

love your posts. :> and judging from your handle, for our DOTM:

* What are you favorite pizza joints around town? And please send us some pics of your visits this month! :>

Visiting with limited time—need help editing list of Mexican, tacos, Viet, Korean, Thai!

hi ship,

i am by no means a Pho expert, but there used to be some sublime places that have since closed down / downhill alert sadly.

at this time, i can only recommend you consider another cuisine / restaurant you really want to try while you're in LA, and we'd be happy to chime in w/ suggestions. (but seriously, don't blow one of your few vacation meals on Pho 79.)

Visiting with limited time—need help editing list of Mexican, tacos, Viet, Korean, Thai!

hi ship,

looks pretty solid. i'd just chime in and say that the only thing i'd change is the destinations on your Monday schedule:

* Put me in the camp that has Sea Harbour way higher than > China Red.
* Dinner: Pho 79 / Pho Filet in the SGV aren't really great Pho at all, but i realize you driving down to Little Saigon doesn't make sense.

Seems better if you just skipped that mediocre Pho for some other cuisine / restaurant in general you felt like trying.

have fun!

L.A. Dish of the Month, June 2015 -- PIZZA

Love Mozza's Pork Sausage and Fennel Pizza. :> now i have to get some this weekend hopefully. Thanx.