Mel Gee's Profile
Craving a biscuit!
What do all you people have against driving down to Pann's? They offer the best biscuits in Los Angeles -- better, alas, than many in the New South. Incidentally, some hotshot lawyer with the right attitude should sue Pann's for manufacturing that terrible cream gravy.
Tlapazola or Monte Alban? Or El Cholo?
I've just realized there are two Tlapazola Grills, and neither of the Websites (Lincoln: http://www.tlapazolagrill.com/ ; Gateway: http://tlapazola.com/Tlapazola_Grill/MAIN.html ) mentions the other location, according to a google site-search. I've been talking about the one on Gateway, in a little strip mall almost underneath the 10, where something about the tequila flights quickly does "something about the atmosphere" that concerns you. (Actually, as with so many Southern California restaurants, it's quite easy to forget about a bland strip mall, once you get in the door.) The Gateway Blvd. location is open 5-10 on Mondays; the one on Lincoln is closed that day.
-----
Tlapazola Grill
4059 Lincoln Blvd, Marina Del Rey, CA 90292
Tlapazola Grill
11676 Gateway Blvd, Los Angeles, CA 90064
Tlapazola or Monte Alban? Or El Cholo?
And you can "invest" in very decent tequila! I've never had a margarita at Tlapazola (I get my sugar at the Donut Man), but they offer excellent tequila (at high prices) for sipping. I like that place and don't know why I don't go there more often -- odd location, perhaps.
green caterers
No doubt you meant the wedding will be "informal," not "casual" ("done without serious intent or commitment"). Why not use a restaurant or banquet hall centrally located relative to the guests (and near public transportation), so that you don't add the pollution of catering trucks puffing along city streets or require more driving than necessary from attendees?
Good local source for white pepper?
Penzeys now has a shop in Santa Monica, also. What is it that marketing people want us to say at this point? Oh, yeah, it's a "must see" place. Among other things, they have "Whole White Peppercorns 2 varieties, both have a rich, winey, somewhat hot flavor," and both of which you'll be able to sniff and smell before your purchase in a variety of package sizes.
-----
Penzeys Spice Co
1347 4th St, Santa Monica, CA
Any good burgers in Ventura county ?
I am personally familiar with why INO sucks, compared to anything above McD, e.g. -- overstressed burger with maximum odor (order it plain if you don't understand), incredibly lousy fries, etc. Why does the Counter suck?
Your favorite Seafood Shack-type restaurant?
What are your primary gripes about the food, westsidegal -- freshness? preparation? price? variety?
El Taco in San Pedro
It doesn't take much to be better than Henry's, except for the Coke w/crushed ice. How do they compare to Tito's?
Is this the place:
El Taco No 17
901 S Pacific Ave
San Pedro, CA
Great dinner in Palm Springs
I wish everyone with questions about Palm Springs restaurants were required to read the above before posting. We'd save a lot of digital trees. josephnl nails it, both on the characterization of high-end places and on the specific good-but-not-great recommendations.
If you find yourself in the market for a lower-end restaurant in PS, Cowboy Way BBQ on Indian Canyon is a relatively new one that has unexpectedly good Q -- much better than the average available in the BBQ-poor town of Los Angalus, for example (but still some distance down from new LA star Big Mista'.)
City Sip -- annoying service
Hershey, I hope you'll let City Sip management know about the waiter's behavior and help improve service for other customers. (They have a contact link at: http://citysipla.com/ ) A brief, polite letter focused on *one* issue usually brings a constructive response, in my experience.
Best Burger in Los Angeles
That's an old post -- does anyone else like the burgers at Yuca's? It's very difficult for me to imagine ordering anything other than their cochinita pibil burritos, but I'd try the burgers if they're even half as good.
Tub's Fine Chili, Culver City - A Quick Hit
I drove past Earlez just the other night on my way down to Pann's and wondered if it was good. Anything worthwhile beyond the chili and tamales, kevin?
White Castle type burgers in LA?
The White Castle Web site says you can buy them frozen in Southern California at:
Albertson's
Bristol Farms
El Rancho
Food 4 Less
Gelson's
Gerrards
How's Markets
Jensen's
Pacific Ranch Markets
Ralphs
Sam's Club
Save-A-Lot
Smart & Final
Star Markets
Stater Brothers
Superior Markets
Vons
Vons Pavilions
Walgreens
Also, lots of details in the Wikipedia entry (and many weird recipes for WC burgers on the Web).
Authentic Italian Pizza
"Not true!"?
Were you the guy behind me in line at the vending machine in the Firenze airport? Now you have to understand -- I wasn't lying, above. I complained about that pizza, because the cellophane packaging specifically promised artichokes, and they were nowhere to be found. Also, yes, I'll agree that you can get better Italian food at some top places in the U. S. "than in [some] Italian establishments."
After Mattapoisett in LA's clarification of Dommy's earlier post, I intend to try Antica and will report back. I hope it's good, because I disagree with the notion that "LA has loads of other great pizza." We need mo' better pizza.
Authentic Italian Pizza
But you have to admit, I get around for an eighteen-year-old! ;-)
Actually, happycat, I was merely giving my perspective from that distant age. At what is frequently called this point in time, I am, uh, somewhat older and have by now tried a few million pizzas.
Authentic Italian Pizza
Great work, epop -- I'll keep the reference to that picture for future discussions of Petrillo's, of which there will be approximately infinitely many, I'm sure!
Authentic Italian Pizza
Sorry, epop, but I disagree. I think happycat should try Petrillo's, especially the flabby mushrooms, raw green peppers, and oddly spiced pepperoni. Someone like her will also notice that the manager, during his last annual visit, forgot to remind the kitchen staff to distribute the pizza toppings evenly. (When I worked as a pizza cook right out of high school, the tiny old lady -- I think she was almost 40 -- who owned the place would have put a high-heel in my rear-end if I'd assembled a pizza the way they do at Petrillo's. ;-)
Try that place and then have another go at Bollini's. You're a careful eater, happycat, and I'm confident you'll find the right combinations for your taste.
Authentic Italian Pizza
Unfortunately, they no longer serve that delicious appetizer (stuffed mushrooms), despite my many requests. In fact, it was crossed off the menu I saw on my last visit about a week ago.
I, too, am sorry you had a bad experience at Bollini's, happycat. I haven't yet ordered the Nonna, which is topped with sauce (what kind did you choose, by the way?), mozzarella, fontina, sweet fennel sausage, mushrooms, herbs, fresh basil, and parmesan -- you know, the stuff astronauts will crave about ten days into the first multi-year Mars mission -- but it brings together some of Bollini's primo ingredients, so I can't imagine how the totality came out bland after baking in a domed oven with hardwood burning mere inches adjacent. I've never suffered through bad crust -- yes, a bit dry at the edges but always tender in the middle and with a voluptuous texture, because the gluten has been well developed and properly rested. Perhaps the dough had rested too long in your case. I will agree with one complaint. The service is more friendly than professional.
Did you have the same problems with Bollini's free samples of pesto pizza? Since you walked in the door "starving," that would really trouble me. Also, you describe yourself as not much of a pizza eater and perhaps "just not a pizza person." Do you enjoy any Los Angeles pizzerias?
Best Burger in Los Angeles
Acting on an old recommendation from JeetJet (I believe -- forgive me if I misremember the poster), I recently tried the burger at Gus's, after not caring much for their BBQ. It's the same thick, rather dense type -- not my favorite type -- as Houston's, but it was quite good, and the meal was better than a similar one at Houston's (also good, however) for several reasons:
(1) As with Houston's, instead of the "los angeles freaky fancy add-on bs trimmings" that subu28 describes so memorably, the hamburger came topped with old-fashioned goodness: in this case, applewood-smoked bacon and onion strings and a sauce that was pleasingly barbecuey in the sense of backyard cook-outs, Dad yelling, "Where's that new bottle of SAUCE, Honey?!", etc. (2) The meat was top quality, even better than Houston's, and not so densely packed as the usual "gourmet" burger. (3) My spinach-and-artichoke-dip appetizer was very good, although I prefer a smoother texture, and the corn chips were outstanding for a non-Mexican restaurant -- much better than, say, the Yxta Cocina chips (manufactured in a shoe factory), which many of us have criticized and which I talked them out of serving me on my last two visits there (instead, frying special chips from their good house-made tortillas). But I digress. (4) The hot-fudge sundae made with Fosselman's vanilla and served with candied pecans was a great, grunt dessert and allowed me to experience the thrill of ordering Fosselman's ice cream in a building with a public restroom. (Are you listening, Fosselman?)
I didn't care for the sweet-potato fries this time, because they were as limp as a six-hour marathoner. And the Mint Julep was so weak I'd give a sip to my three-year-old niece. However, when I complained, the waiter brought me another that would satisfy my 22-year-old niece (and I'd slug the guy who bought her one). Very good service, as well.
So even though I prefer the skinnier, looser patty from Pie 'n Burger, for example, Gus's was quite good and made for much better eating than their pulled pork. Thanks to JJ for suggesting it to Britchky or somebody.
-----
Fosselman's Ice Cream Co
1824 W Main St, Alhambra, CA 91801
Gus's Barbeque
808 Fair Oaks Ave, South Pasadena, CA 91030
Where can I find a large selection of fresh mushrooms?
Does anyone know where to get fresh porcini or morels -- foreign or domestic? They used to be at my Silicon Valley Andronico's Market with some regularity, but I rarely see them in Southern California, other than the dried variety.
Authentic Italian Pizza
Thanks. I hate to hear the clam pizza is no good, because I've been dreaming about Frank Pepe's in New Haven recently. Hmm, I wonder if Big Mista' could develop a pulled-clam pizza? ;-)
Must-eats in LA - visiting from NY
You're welcome, exilekiss. They've recently opened a second location, so Brownstone's must appeal to some people, but I thought the sausage slices were disgusting, and the cheese and sauce weren't far behind. I had to stop at a nearby taco place afterward to change the suicidal mood of my taste buds!
Authentic Italian Pizza
Dommy, what kind of pizza did you have at Antica? I'm interested in trying the place, but your comment gives me pause. Did you get a sense there might be something better than the one you ordered? Thanks.
Must-eats in LA - visiting from NY
peppermonkey, I don't know if by "brooklyn pizza" you mean "Brooklyn pizza" or "Brooklyn Pizza" (on Pico). If the latter, I've haven't been there yet -- what do you find better than at Bollini's? I'm willing to spend time and money if I know why. (I went to Brownstone's in Eagle Rock after seeing an unspecific favorable review and thought it was worse than Petrillo's!)
Getting back to this thread, the OP is looking for "local" places, not imitations of her home territory. And, again, I state "my hidden agenda," which was to get her to leave town thinking, "Maybe *LA* pizza isn't as bad as they say." It's probably a futile exercise. But I recommend Bollini's, where I've gone a dozen or so times in the last year, for:
the wood-fired thin (but tender -- not cracker-like) crust
the many sauces -- tomato (not my favorite tomato sauce), basil pesto (excellent -- it tops the free pizza they hand out while you're waiting), olive pesto, parmesan (sauce), garlic herb oil, and even something called horseradish sauce
the variety of good toppings, and
the several choices of cheese -- mozzarella, fontina, goat, parmesan, ricotta, gorgonzola, and pecorino.
Must-eats in LA - visiting from NY
While it may be true that "there are millions of better offerings in new york" than, say, Petrillo's, a Board favorite, I contest that statement about Bollini's, which is very good even compared to the East Coast (although not yet at the level of New Haven's great white-clam pizzas, for example). Given the location, the clientele, and the chef's background, it's also very "local." My hidden agenda was to get the OP to leave town saying, "Maybe LA pizza isn't as bad as they say" which, strictly speaking, isn't true. ;-) The broader point is to get more people out here interested in Bollini's. Have you been? What do you think of the place compared to others in Los Angeles?
South Bay Favorites (VERY LONG)
Years of talk and no mention of Glacier? They have outstanding ice cream (with lots of elaborate flavors, but I like the simpler ones the best) and gelato and very tasty house-made waffle bowls. They also usually have sugar-cane sodas -- Mexican Coca-Cola, for example -- in the cooler.
-----
Glacier Ice Cream & Gelato
1605 N Sepulveda Blvd, Manhattan Beach, CA 90266
Must-eats in LA - visiting from NY
Skip Apple Pan and go to Pie 'n Burger in Pasadena for fine, old-fashioned, non-"gourmet" burgers, exceptionally good old-LA-style hashbrowns, and a large assortment of very nice pies. Much of the seating is at a long, low counter, so, if you're sociable, you can have interesting conversations with old ladies from Pasadena and kids from nearby Cal Tech, for example.
Pann's for real biscuits, so rare in Los Angeles, and outstanding fried chicken (I assume you're from the southern part of NYC ;-), but with a Fifties style (great youngish waitresses), architecture, and location that makes it supremely LA, at least to those of us who first lived here a long time ago.
Yuca's, a lovely shack w/walk-up window in a parking lot next to a liquor store, for a deliciously juicy, delicately folded cochinita pibil burrito.
Finally, I hope you get a chance to try the wood-fired thin-crust pizza at Bollini's in a safe but exceedingly non-trendy location in Monterey Park and give your opinion as a New Yorker. The chef-owner is from Monterey Park and cooked and apprenticed at various places in Los Angeles and Italy.
All should be well within your budget.
-----
Yuca's
2056 Hillhurst Ave, Los Angeles, CA 90027
Pann's Restaurant & Coffee Shop
6710 La Tijera Blvd, Los Angeles, CA 90045
Pie 'n Burger
913 E California Blvd, Pasadena, CA 91106
Bollini's Pizzeria Napolitana
2315 S Garfield Ave, Monterey Park, CA 91754
The Freshest EGGS in Los Angeles ...
luhkee, what's your reference on "all laid within hours" and "LA's finest chefs agree-best in LA"? It would be tough for me to get over to Santa Monica on Wednesdays, so I'd like some concrete information if I'm going to make the attempt. Thanks.
