hobomike's Profile
Poll: What restaurants do you eat in most often?
wow. so I take it most of you don't really cook. :-)
Best (high-end) Korean Sushi-ya?
Or alternatively, where can I find an awesome Korean itamae?
Any good deals in these depressing times?
nope.
if you look at the list, there's no revelations. it's fast food, pizza and such. you could always pre-party and park around the corner. or learn to cook.
Loteria Stingy on the Salsa
Yes, as you say, "every restaurant owner is a business man" but there are many, many ways to do business. Especially in the restaurant business. Ever get anything "on the house"? Goodwill and service, not food, is the number one reason people go to restaurants. Loteria is good. True DF-style food. I'm glad it's doing well. But, I also think it's pricey and can learn a thing or two about service. That is all.
President Thai in Pasadena
I agree with you, Will, but maybe the person truly was a spokespoerson for the Asian peoples.
The fact is, many restaurants, perhaps more like MOST restaurants, are opened by people will little formal food knowledge or training. Immigrants often open restaurants because they have competitive advantages; free labor (family) and (exotic) food knowledge usually gained via osmosis or mama, which they brought with them. The average American could probably open a burger stand and make a fairly palatable burger in say, Thailand, (like a non-cook friend has done) because he has eaten many, many burgers in his life and his clientele has not. What passes for "Chinese" food in parts of the US (and many places of the world) would not be considered recognizable as such in China. Herein lies the conflict between authenticity and access but that's a discuss for another day.
No more Hebrew National Kosher Hot Dogs at Costco Food Court [moved from Los Angeles board]
"At least with a Kosher dog, you know the make-up of the dog is better than what you get with a non-Kosher dog."
whaaat? how would you actually "know" that?
Loteria Stingy on the Salsa
Jimmy Shaw is a businessman, plain and simple. How do you think he opened a beautiful restaurant from a taco stand? Get a clue, kids.
BEST BEEF PIZZLE?
So who here on this board of people who allegedly "live to eat", like to eat the really weird stuff? I'm looking for some hardcore dining partners. :-)
Bánh mì in Southern California
SOMEBODY open a Báhn Mi place on the westside and make a lot of money!
Who has the best wasabi in LA?
Grasshopper, I think you ask 2 questions. First, "real" wasabi is grated, fresh from the root. Not as rare as in the old days, still sushi-ya often charge an arm and a leg for it. (But they do for almost everything.) Still, you can get it at many asian markets. I think the lot of the stuff we see here is coming from Oregon. Traditionally, it grows wild, next to clean, cold mountain streams which japan has no shortage of.
Last, if you want HOT, then you must go for the powder. It's just a matter of concentration. And freshness. The heat dissipates the longer it sits out. Like anything these days, powders range from industrial to artisanal grade.I think most sushi-ya are now using Chinese-sourced power, whether they know it or not, as well as Chinese-sourced gari (ginger) which is a shame because the homemade stuff is night and day from the industrial.
As for texture and flavor, I'm not aware of many places that add adjuncts to their wasabi but that is another area for exploration.
No Reservations Necessary?
Are there previously difficult-to-get into restaurants where a party of 4 can get a table at a reasonable time as a walk-in on a fri/sat?
Taco Tuesday for a group?
Not really good IMO, but I admit my bar is fairly high: Baja Cantina on Washington, next to the Grand Canal. The place is cavernous and can handle large groups. And I do like the way it looks inside.
Best croissant in LA?
You may be right. On that note, the frozen baby croissants from TJs that you just proof and bake are really quite serviceable! And cheap to boot!
BEST BEEF PIZZLE?
Forshizzle, thanks but no thanks for frozen pizzle. This place had FRESH pizzle, definitely NOT frozen. It makes all the difference.
BEST BEEF PIZZLE?
There was this place in Alhambra, about 8 years ago. Amazing, spicy, not too hard. I think it's either gone or I've lost it and can't seem to find it. Does any one rememeber? Or can anyone recommend a place for great pizzle?
Lamejun on Westside
Of course, I agree. I've taken 200 mile detours to eat one meal but that's another story.
I was just wishing there was some secret place nearby. I'm willing to try frozen too. =:-o
Best Produce and Bread In LA
Apparently, one of the best kept secrets, as no one mentioned MARINA FARMS. They don't really do organic which is too bad, but they buy the best, tastiest produce. Fruits especially. Free samples for pretty much everything. Old skool.
On Centinela just north of Jefferson.
Lamejun on Westside
Thanks. Partamian is good but was hoping for something on the WESTSIDE (see title). I just didn't want to be one of these a-holes on the fwy driving all the way crosstown for one thing. It's on WEST Adams so I suppose it's not half bad...
Lamejun on Westside
Need to buy lots of Lamejun. Can anyone recommend who's got the goods?
REVIEW w/ pics: Clifton's Cafeteria
Food bless you for reviewing Clifton's! I gotta tell you that the place bums me out every time I walk in (okay, some of the hardtimers bum me out) but it's so important that it survives. I'm a sentimental old coot.
Top Wine Stores in West LA?
Did anyone mention 20/20? Are they still around? I used to say that if the end of the world was coming, I'd spend my last minutes there: they had amazing verticals of most of the famous Bordeauxs, DRCs, etc. That said, I never gave them much business as the stuff was usually troppo caro. I heard the owner was a krabass too. Comments?
Top Wine Stores in West LA?
I went friday eve, as my friends literally live across the street, and it was bustling. The food was just a'ight and the staff, friendly but very slammed. But it was their first week... My only issue is the pricing on the wine, which I found to be high (400% on some glasses). Granted, they need to make $ in a very tiny space but it didn't really feel like Venice. In fact, it felt much more like the gentrified Lower East Side. It's not affordable enough for everyday, which I think they will need to be, to weather this coming storm.
Need some good beers that go with BBQ
Mmmmm. Good suggest. Belgian whites with its coriander and curacao orange peels...
TJs has the cheaper Whittekirke which I find to be rounder, softer and gen more accessible. And there's the widely available Blue Moon (US) which is just okay.
Got me thinkin'...in the not-for-everyone dept, Rodenbach might be fookin' GREAT too!
Michael Jackson (the great lush not the freak) called Rodenback the "greatest thirst-quenching beer" or something like that.
Need some good beers that go with BBQ
Personally, I'd like cold Bock beer but you should just keep it simple. It's work.
Tall-neck lagers, pilsner style. American (read: Bud, Michelob) or Mexican (Corona, Tecate) standbys—just make sure they're ICE-COLD. I add the Mexicans because for some reason people feel okay putting a lime in those (awesome and preferable for BBQ) but not with the American beers...not that there's much of a difference in them. Drop a lime in a PBR and you'll see. We're played by marketing, I guess.
