Check in to this swanky, vaguely nautically-themed indoor/outdoor rooftop bar with a sweeping ocean viewwhere you'll drink specialty cocktails like the "Ward 8" (w/ Hirsch Canadian 8 year rye). Daha fazlasını oku.
Quintessential celebrity chef, celebrity crowd dining experience. Ranks very high (based on # of celebrity spottings) in the 2012 Celebrity HotSpots LA Restaurant Guide: Where Your Fave Celebs Dine
A nice place to drop in for Basque-inspired tapas: crisp, gooey chicken croquettes; lamb meatballs glazed with caramelized tomato sauce; tiny squid stuffed with duck sausage; or Spanish cured meats. Daha fazlasını oku.
Specializes in cooking Kerala: saucer-shaped rice-flour saucers called appam; an obscurely flavored fish curry with undernotes of tamarind and garlic; the peppery, buttery cashew-rice dish ven pongal. Daha fazlasını oku.
Musso's, if you look at it a certain way, is a living museum of 1920s American cuisine: avocado cocktails, crab Louie, jellied consommé, grilled lamb kidneys and Wednesday sauerbraten. Daha fazlasını oku.
It feels a bit like a grand steampunk machine dedicated to turning out roasted bone marrow with laksa leaf, kon loh mee noodles with barbecued pork, grilled lamb belly and fried chicken wings. Daha fazlasını oku.
Chef John Sedlar treats his tortillas, with flowers pressed into them as if into a scrapbook, as seriously as he does his sweetbreads with huacatay or his snails with Jabugo ham. Daha fazlasını oku.
Not just a sushi bar. You expect expensive wild sea bream to be treated reverently at a sushi bar. You do not expect the same care to be taken with a carrot. Daha fazlasını oku.
Try the crunchy fried fish with homegrown turmeric, mango salad lightened with coconut water or soft-shell crab with the legendarily stinky sataw bean. Daha fazlasını oku.
There’s some delicious meat and seafood here: Wagyu sashimi, bone marrow flan, thinly sliced veal tongue in salsa verde, and real Kyushu beef. Daha fazlasını oku.
John Shook and Vinny Dotolo have a pretty good sense of what tastes good, be it melted cheese with chorizo or calves' brains with the French curry vadouvan Daha fazlasını oku.
Suzanne Goin’s resinous herbs and precise splashes of acidity make vegetables dance and bring out the deep, fleshy resonances in braised pork cheeks and her notorious short ribs. Daha fazlasını oku.
You will eat beef and chawan mushi and other things you may not associate with sushi because this is less a sushi bar than a kind of kaiseki restaurant, exquisitely seasonal, exquisitely Japanese. Daha fazlasını oku.
The house-smoked Hunan ham has the smoky punch of first-rate barbecue, coarsely chopped and sautéed with dried long beans, garlic cloves, chopped chiles. Daha fazlasını oku.
Modeled on neighborhood Creole Italian places from New Orleans, so along with the burrata salad you get oyster po' boys, crawfish garnishing grilled fish, and fried shrimp with artichokes. Daha fazlasını oku.
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. Daha fazlasını oku.
Thi's pancetta-spiked take on the Vietnamese caramelized sea bass clay pot is surpassed only by the bass heads and tails, crisped on the grill, served with sweetened fish sauce for dipping. Daha fazlasını oku.
It is occasionally difficult to ascertain whether the most impressive bit of a dish is the chewy slab of Japanese halibut fin or the thimble-sized cucumber garnishing the fish. Daha fazlasını oku.
A fresh take on African American dishes: smoked baby backs, roast salmon, buttermilk fried chicken and greens cooked down with ham hocks with an understated chefly flair. Plus hand-stretched pizza. Daha fazlasını oku.
The turkey sandwich is heavenly: thick slices of nicely brined bird layered on dense house-made bread with thin slivers of just-ripe Camembert cheese, arugula and cherry mostarda. Daha fazlasını oku.
Known for the soup shots at the bar and for stuffing yellowtail into its croque madame. Daha fazlasını oku.
The prospect of Golden Deli's bun thit, noodles tossed with fish sauce, grilled pork and fresh herbs, is always a happy one. Daha fazlasını oku.
The South filtered through the not-South: fried chicken skin served with hand-made Tabasco, a hot biscuit with a spoonful of pimento cheese or a steaming bowl of black-eyed peas. Daha fazlasını oku.
Mantee brings a different kind of edge to Lebanese-Armenian cuisine. Try the platter of beef dumplings sizzling in a bath of garlicky yogurt. Daha fazlasını oku.
Go for the beef roll: that brawny, steroidal composition of crisp, flaky Chinese pancakes with cilantro and sweet, house-made bean sauce rolled around fistfuls of long-braised beef. Daha fazlasını oku.
Even strong men are defeated by the parade of sautéed pea shoots with garlic, crunchy salt-and-pepper squid and the gargantuan house-special lobster, fried with chile, black pepper and scallion. Daha fazlasını oku.
The most popular dish? Definitely the fried chicken sandwich, with coleslaw and what must be the only aioli on the planet spiked with Rooster hot sauce. Daha fazlasını oku.
Some people arrange their weekly schedules around Angelini's specials: kidney stew on Tuesdays; braised oxtails on Wednesdays, liver alla Veneziana on Thursdays. Daha fazlasını oku.
Try the seaweed-tofu beignets, spare arrangements of foraged greens, scallops with nightshade berries or shriveled, butter-soaked carrots that somehow manage to taste better than meat. Daha fazlasını oku.
Pan-Asian perfected in a hundred little ways, including the precise acidity of the sticky Chinese pork ribs, the aromatics in the reinvented Singapore Sling and the deconstructed shrimp toast. Daha fazlasını oku.
