tag:blogger.com,1999:blog-49310721334879936732024-02-19T04:31:14.701-08:00Cheap LA Eats (and drinks)Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4931072133487993673.post-68410908981334613672019-11-19T22:58:00.000-08:002019-11-19T22:58:24.277-08:00You don't eat Pork? The normative aspect of "anything-goes" foodie-ism and "traditional" cookingI like to fancy myself as a foodie (even if I have been very bad at maintaining this blog). Lately, I have been following the escapades of one of the world's great foodies, Anthony Bourdain (Seasons 7-11), on Netflix. From Manila to Tbilisi, Bourdain delights and entertains with his free-wheeling indulgence of unfamiliar, sometimes bizarre local delicacies. Lately, Bourdain's travels have had him consuming copious pork, whether in the form of Schnitzel (in Cologne), Scotch Egg (London) or Ma Po Tofu (Chengdu).<br />
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As a tangentially-observant Jew, I abstain from eating Pork in most situations. For me (as for other reform/conservative Jews) it constitutes the bulk of what it means to "keep kosher". Much of the satisfaction I derive from watching Bourdain's show (and food shows in general) comes from eye-gagging on the bundles of deliciousness he consumes. Sadly, I just can't experience such pleasure from the consumption of a foodstuff that is prohibited by my faith.<br />
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Going beyond Bourdain's show, I have observed a general trend for foodies to relish in consumption of the obscure, the local and the traditional. Picky eaters are not rewarded in today's culinary world. While the boldness of celebrity chefs like Bourdain or David Chang is to be commended, the implicit messaging in their dining choices that one <i>has to</i> eat stir-fried pork, chili pepper or any other foodstuff that may disagree with someone's religious or digestive preferences seems to exclude those who maintain such preferences from becoming "serious" connoisseurs.<br />
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Am I arguing that celebrity chefs observe all laws of kashrut or Halal (or veganism or vegetarianism, for that manner) in their dining choices? Absolutely not. But, I wish there was more conscientiousness of the privilege entailed in chef's consumption of certain dishes and in the health- and social-related inequities that accompany the centrality of a particular dish in national or regional cuisine.<br />
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Take the role of pork in Spain for instance. The very centrality of <i>Jamon </i>to Spanish cuisine is largely a by-product of the Spanish Inquisition's efforts to ferret out Crypto-Jews and Crypto-Muslims. By serving sausage- and seafood-laden <i><a href="https://www.theguardian.com/lifeandstyle/2016/oct/07/paellas-dark-role-in-the-spanish-inquisition">Paella </a></i>at local festivals or <a href="https://ecampusontario.pressbooks.pub/ccmh/chapter/pork-cuts-the-sharp-edges-of-nativism-in-southern-europe/">requiring </a>grocers to display large pork legs in their windows, the 15th-century Spanish Catholic church interrogated Jewish- and Muslim-converts' allegiance to their old faiths.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaondJC1EC3W4deG86EKN-iP7TmdkNtBQwug8Ea4sofecPjWjdmEtxHVxoFvXYcw_5ctMDwNe-wFmxAmawxk7fxU06WfijycYRcdR2Bgi7LWNYf3_qGKnlkAptfZldZ9d6yQWjMF2nOes/s1600/Jamonphoto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="348" data-original-width="348" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaondJC1EC3W4deG86EKN-iP7TmdkNtBQwug8Ea4sofecPjWjdmEtxHVxoFvXYcw_5ctMDwNe-wFmxAmawxk7fxU06WfijycYRcdR2Bgi7LWNYf3_qGKnlkAptfZldZ9d6yQWjMF2nOes/s320/Jamonphoto.jpg" width="320" /></a></div>
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<i>Jamon, commonly regarded as a "must-try" food in Spain</i></div>
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Nowadays, in an era of rising Islamophobic and nationalist sentiment in Europe, Pork is once again being weaponized. France's Republicans and Front National insist on the removal of Pork-free options from school menus in the name of <i>laicite</i> (a code-word for "Frenchness"). In Germany, far-right activists in the eastern state of Saxony made death-threats against a kindergarten that added pork-free options to its cafeteria.<br />
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The latter episode, in particular, presents a jarring contrast to Bourdain's visit to the Rhineland city of Cologne in episode 7, where he munches on various pork schnitzels and sausages at local taverns while touting the city's "welcoming" culture to refugees.<br />
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I, for one, as much as I love traditional German cuisine, have never brought myself to consume a pork sausage on my visits to Germany precisely because it serves as a marker of belonging in a majority identity from which ancestors were systematically excluded.<br />
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I am blessed with having friends from multiple backgrounds (Jewish, Hindu, lactose-intolerant, etc.). Whenever I host a gathering, I try to make dishes that everyone at the table can enjoy.<br />
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While celebrity foodies shouldn't have to adjust what they eat to accommodate the tastes of their viewers, they should acknowledge that the dishes they indulge may not be appealing to all of their viewership. On the opposite end of the kitchen, chefs should recognize that a diverse population has a diverse array of dietary preferences.<br />
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The best cuisines derive from the combination of ingredients and techniques of multiple traditions. Viewed in this light, having to satisfy a diner's tastebuds while accommodating their dietary preferences should be viewed as a force for positive change, rather than an imposition.Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-44417586938523345852017-10-15T00:48:00.003-07:002017-10-15T01:17:09.492-07:00Tacos Tu Madre If you ever asked yourself (if you're a UCLA student like me) if there is a reason to frequent Westwood Blvd, south of Santa Monica, the answer could be "Mexican food."<br />
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If you head a little more than one block south of the sprawling intersection, you will encounter a pink stall with mission revival-style roofing. Along the exterior of the building that rises behind the stand, modernist (arial/bold?) text advertises "Tacos Tu Madre."<br />
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Back on the ground, you approach a square window (with the dimensions of a standard microwave), carved out of a ghoulish green mural, to place your order, pop-up (or, this being LA, Taco Truck) style. </div>
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The menu, printed on laminated paper (there is no display), reads like a laundry list of trends in California fusion cuisine. </div>
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There are Korean BBQ Tacos (and Burritos), Banh Mi Tacos (and Burritos), Fried Chicken Tacos (and Burritos). For those in the mood for Mexican food (as I was on my visit last week), however, can opt for the classic Grilled Chicken (or Asada) Burrito.</div>
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Although the order window emulates a pop-up or take-out joint, a covered dining area, with tables and benches allows you to wait for your order (and eat) in comfort.<br />
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The minimalist design, enhanced by bright lighting and the occasional mural (or mustachioed skeleton) contribute to a quirky ethos: definitely more Williamsburg than Westwood.</div>
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The burrito is served from the kitchen on a tray lined with parchment, poking its nose from tin-foil wrapping, in the style from San Francisco<a href="https://en.wikipedia.org/wiki/Mission_burrito"> Mission District</a>. </div>
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And indeed, like the prototypical mission burrito, Tu Madre's tortilla batons are gigantic.<br />
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Unfortunately, the first bite I took of the chicken burrito I had ordered consisted exclusively of the briny red chili aioli--not a flavor craved after a long day of studying. I had to take a few more chunks out of the burrito in order to reach the chunks of zesty grilled chicken (with a hint of lime) and earthy beans. The ingredients could have been distributed better. </div>
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Unlike a lot of places, the burrito comes with guacamole, but I recommend ordering them without this: they lime flavor is unpleasantly overpowering.</div>
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On the other hand, the creamy chipotle mayonnaise that is served as an accompaniment tastes like heaven (requests extra if you can).</div>
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Overall, I would give Tacos Tu Madre 4 out of 5 stars. Their burrito cannot compete with Border Grill (or DTLA's Tacos Tamix, for that matter), but compared well with those served at other Westwood-area establishments. The restaurant is conveniently located and open until midnight. If I am ever transferring between buses at Santa Monica and Westwood after a long night on campus, I might return. </div>
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Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-34595467553946459922017-08-31T18:38:00.000-07:002017-08-31T18:38:57.817-07:00Amazing burritos in unlikely placesAn upscale museum cafeteria is the last place I would expect to find delicious Mexican food.<br />
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Which is why I was so pleasantly surprised by the burrito I ate for lunch today at the Huntington Library's Cafe.<br />
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In ordering the burrito, I bypassed the mediocre sandwich station at the entrance for the Mexican station run by the <a href="http://www.latimes.com/food/dailydish/la-dd-border-grill-closes-20160829-snap-story.html">Border Grill</a> chain.<br />
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After I ordered, the chef grilled the tortilla to crisp perfection (the secret to any good burrito in my view).<br />
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He spread a layer of black beans and added a zesty salsa and cotija cheese. These three ingredients created a pleasant flavor combination that obviated the need for condiments.<br />
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Tender rich steak and crisp, sweet-and-salty plaintain chips (<i>yes!</i> Plaintain Chips!) rounded out the interior.<br />
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<i>Bomb Burrito on Classy Dishware</i></div>
The outcome is perhaps the tastiest burrito I have ever eaten.<br />
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Priced at $12 each (i.e. two taco truck burritos), the Asada Burritos are not necessarily a bargain--though if you become a Huntington Reader (like I am), you pay only $9 (with a 30% reader discount).<br />
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For a more rexperience, consider dining at Border Grill's downtown <a href="http://www.bordergrill.com/">restaurant</a>, as I now certainly will.<br />
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<i>Cheers</i>!Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-63883957011561477672017-08-19T15:20:00.000-07:002017-08-19T15:20:25.328-07:00Breakfast Burrito Battle (!?!!!): Frank's vs. Jose ChiquitoSo I got a breakfast burrito from Frank's (near <a href="https://www.google.com/maps/place/Frank's/@34.0714156,-118.3637462,16.88z/data=!4m8!1m2!2m1!1sFrank's+Restaurant!3m4!1s0x80c2b9309284c485:0x7ce78d80a5ba4213!8m2!3d34.0703258!4d-118.3615668">3rd and Fairfax</a>) for brunch today. I enjoyed the monster but detected some interesting differences from that which I've indulged in at Jose Chiquito. Like any serious (!?) foodie, I conducted some comparative analysis, reaching a revolutionary conclusion:<br />
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<li>Tortilla: Both breakfast burritos use warm tortillas. </li>
<li>Potatos: Jose Chiquito's hash brown potatoes are crisp, thin (only lining the rim of the burrito) and greasy. Frank's potatos are doughier (with a browned exterior) and take up a greater proportion of space in the burrito. However, I actually prefer the ratio of potatoes to eggs in Frank's burrito.</li>
<li>Veggies: The cooks at Jose Chiquito scatter tomato chunks and grilled (slightly sweet) onion slices within the eggy burrito interior. Frank's burrito's bear a generous dose of zesty pico de gallo. The latter has a livelier flavor.</li>
<li>Cheese: Jose Chiquito's burritos have no cheese. Franks have Cotija cheese.</li>
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Frank's burritos are cheesy and spicy, just as a burrito should be. They have a good balance between eggs and potatos as well. If you prefer a mildier, egg-heavy burrito, go to Jose Chiquito. Otherwise visit Frank's.</div>
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Photos forthcoming. </div>
Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-52755923882693825952017-07-22T17:08:00.002-07:002018-02-06T09:51:09.613-08:00Dina's Cafe<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
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<span style="font-size: 12.8px;">This one is a quickie, inspired by dinner I had Thursday night after a show in Westwood.</span><span class="m_2307631600363796266Apple-converted-space" style="font-size: 12.8px;"> </span><span style="font-size: 12.8px;">Since it was after 9 o'clock, and Westwood is a lame college town, I found my go-to sit-down restaurant (KoalaT) closed. Most of the other dining options I knew of involved clogging my arteries with saturated fat (I had already eaten an apple fritter for breakfast) so I whipped out my Yelp app. When I ranked the restaurants by customer review, I found dina's cafe near the top. This surprised me because I had passed by last December and recalled pulling up no reviews when I then checked for the place on Yelp and Google maps. Furthermore, the advertisement of $1.50 empanadas I encountered when passing by on the street during the daytime suggested a restaurant too desperate to be worthy.</span><span class="m_2307631600363796266Apple-converted-space" style="font-size: 12.8px;"> </span></div>
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<span style="font-size: 12.8px;">Nevertheless, the pangs of my stomach and foodie-ist curiosity led me to a low-rise brick edifice on Gayley Avenue, where Dina's sandwiches </span><span style="font-size: 12.8px;">between a hair salon and smoke shop. When I walked in, I was a surprised a little by the colorful m</span><span style="font-size: 12.8px;">enu displayed above the counter: given the restaurant's name I had expected the restaurant to serve tuna sandwiches and baked goods (e.g. Empanadas). Instead, the menu not only included Tortas but burritos and tacos. </span></div>
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<span style="font-size: 12.8px;">Although my hunger normally dictates that I order a burrito (when presented with the opportunity), a</span><span style="font-size: 12.8px;"> combination of Asada, potatos and crema attracted to me the Torta de Estilo DF. </span></div>
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<span style="font-size: 12.8px;">While I waited for the food to be served, the cashier offered me a taste of a fruit drink (I believe it was Jamaica) he had stored on the counter. I assented and he scooped out enough to fill a normal-sized plastic cup. It was not as cold as I would ideally like but quite refreshing nonetheless!</span><span class="m_2307631600363796266Apple-converted-space" style="font-size: 12.8px;"> </span></div>
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<span class="m_2307631600363796266Apple-converted-space" style="font-size: 12.8px;">Many places grill the bread and the ingredients for their Tortas seperately and stack them together at the end. The cook at Dina's however seems to grill the sandwich after it has been composed, like a Panini, and serves it in a wrapping of parchment and aluminum foil.<br /><br />The combination of cheese and crema gave the sandwich a rich flavor, comparable to a white cheddar mac, that </span><span style="font-size: 12.8px;">I unexpectedly enjoyed (I usually dislike rich, cheesy flavors). The chunks of roasted potato seemed to supplement the crema-cheese flavor, However, the asada was a little tough and less piquant than I normally like.</span></div>
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<span style="font-size: 12.8px;">Nevertheless, the outstanding service offered by the cashier and the food's reasonable price (only $7.99 for the sandwich) ingratiated me to this restaurant. The meat might have come from the bottom of the barrel (which I could understand because it was near the end of the day), but the chef still did a reasonably good job at her Torta</span></div>
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<span style="font-size: 12.8px;">. <br />Westwood needed a reasonably-priced, non-chain Mexican food joint. This might be it.<br /><br />I hear they make a good breakfast burrito, so I will try to return in the morning sometime soon and update this post! </span></div>
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Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-54996552995825816552017-07-08T14:43:00.002-07:002017-07-08T14:43:25.330-07:00Jose Chiquito<div class="m_1952513249395094605p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_1952513249395094605s2">I am finally writing about the Grand Central Market.</span></div>
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<span class="m_1952513249395094605s2">Its not Eggslut or Wexler's Deli that I praise, but Jose Chiquito.</span></div>
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<span class="m_1952513249395094605s2">This modest stall wedged between Tacos Tumbres a Tomas and Golden Road Brewing has neither long lines nor brioche buns. But it more than compensates with its breakfast burritos.</span></div>
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<span class="m_1952513249395094605s2">Within a warm tortilla, toasty hash brown potatos pad a filling of eggs, tomato, pepper, onion and (most crucially) avocado. The saltiness of the hash browns, the sweetness of the onions and tomatoes, and the tangy sourness of the avocado hit all the right gustatory nerves. .</span></div>
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<span class="m_1952513249395094605s2">True "comfort" food, the burrito (pictured below) bursts to it's seams and will certainly stuff yours: the vegetarian variety--which I order because I can't eat pork-- always keep me full from breakfast until dinner.</span></div>
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<span class="m_1952513249395094605s2">By the way, one burrito only costs about $7.00 including tax, a rare find these days at the market (or really anywhere in downtown)..</span></div>
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Remember to always eat your breakfast, kids.</div>
Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-50208801950419441002017-07-08T14:16:00.003-07:002017-07-08T14:17:03.072-07:00NADI Myanmar cafe<div class="m_-731757159776719366p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_-731757159776719366s2">I took the bus to Alhambra Thursday morning for an interview. While I waited for the return ride, I began to feel hungry and, like all good foodies, consulted my Yelp (mobile) app.<span class="m_-731757159776719366Apple-converted-space"> </span></span></div>
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<span class="m_-731757159776719366s2">The second listing down from the top of the "restaurant" search results<span class="m_-731757159776719366Apple-converted-space"> </span>(with 4 and a half stars) read "Nadi Myanmar Cafe."<span class="m_-731757159776719366Apple-converted-space"> </span></span></div>
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<span class="m_-731757159776719366s2">I had never eaten Burmese food before and adored every southeast Asian cuisine I have tried so far. Therefore, I decided to postpone the hour and 45 minute bus ride home in order to give the restaurant a try.<span class="m_-731757159776719366Apple-converted-space"> </span></span></div>
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<span class="m_-731757159776719366s2">My first impression upon entry was the sweet waft of incense that permeated the air. A mural on the left wall depicts/immerses you in the round pagodas and rainforest of Myanmar's countryside. Amulets and boddhisatvas crammed a shelf on the opposite wall. </span></div>
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<span class="m_-731757159776719366s2"><i>Mural display</i></span></div>
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<span class="m_-731757159776719366s2">I skimmed through the list of curries and soups before settling on the chicken noodle salad (which a Yelp reviewer had positively commented on).<span class="m_-731757159776719366Apple-converted-space"> </span>I then sat back in my chair and waited for the meal's delivery while taking in the Burmese ballads playing on the radio.<span class="m_-731757159776719366Apple-converted-space"> </span></span></div>
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<i>Chicken Noodle Salad</i></div>
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<span class="m_-731757159776719366s2">The dish was served with artistic flair in an undulated ceramic bowl, accompanied by garnishes of chopped egg and dried (golden) noodles.</span></div>
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<span class="m_-731757159776719366s2">Eager to satisfy my stomach's grumbling, I dug into the display with chopsticks.<span class="m_-731757159776719366Apple-converted-space"> </span></span></div>
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<span class="m_-731757159776719366s2">The noodles had a rich umami flavor, with a hint of Vietnamese fish sauce, that was occasionally punctuated by the sharpness of cilantro. Crumbling up and mixing in the egg added a richness that accentuated the umami quality.</span></div>
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<span class="m_-731757159776719366s2">In between bites of noodle, I slurped on the small bowl of rich (but not salty) chicken broth given as an accompaniment<span class="m_-731757159776719366Apple-converted-space">.</span></span></div>
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<span class="m_-731757159776719366s2">On the balance, my lunch at Nadi Myanmar Cafe made a wonderful addition to my trip (in terms of both nourishment and excitement). I will definitely return to the restaurant if I visit Alhambra again, and look forward to digging deeper into Los Angeles' Burmese culinary scene. </span></div>
Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-5113634267228248592017-06-28T00:41:00.001-07:002017-07-08T14:17:18.623-07:00Crenshaw Fish Market <span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">"Good things come in small packages", a wise man once said (okay, I don't know who said it, but it's been said). Food wise, this saying applies well to my experience at the Crenshaw fish market on Saturday. </span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">As I crossed Jefferson (while walking along Crenshaw), a worn brick exterior, that more closely resembled a liquor store than a fish shop, appeared before me: only the placard that beamed the store's title in bright red letters confirmed for me that this was the place I had spotted under a "lunch" search on Yelp. Walking in shortly after the time the market opened, at 11 am, I found little visible evidence of lunch in the display case: the employee who worked behind the counter appeared to be in the process of setting things up. Nevertheless, the f</span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">aint smell of raw fish and shrimp indicated that this was indeed a place for Louisiana-style fried seafood. After quickly perusing</span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"> the paper menu (attached to the display case), I placed my order for the number 9 (Five pieces of fish, french fries, a side (coleslaw, in my case) and a dinner roll).</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">Within a couple minutes, I saw the employee take pieces of seafood from a container and appear to place them in some sort of breading mixture. A few minutes later, the deep fryer cackled. The fish smell grew stronger, intermingled with the blossoming waft of spices.</span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">After the employee had repeated the process, I heard him call "your order" and point towards me. A plastic bag, containing a styrofoam container and a small paper bag with condiments and coleslaw, beckoned. </span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">After bringing the containiner back to my table, I opened it up and took my first bite. The fish was tender (obviously high-quality) and the breading crisp and flaky (an indication that the fillet was fried well). Unfortunately, the sharpness of the pepper overwhelmed the zesty spiciness (from chili) on the first two pieces, making for an unpleasant bitterness. However, the remaining pieces displayed a good balance of the two flavors that delivered a double punch of spiciness and savoriness. T</span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">he Crinkle-cut fries, sprinkled with a light amount of chili seasoning and a moderate dose of salt, were consistently delectable.</span><span class="m_3698444850369365726Apple-converted-space" style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"> </span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">The coleslaw and the dinner roll were both mediocre. The former was a tad too sweet while the latter had a doughy consistency. </span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">I left satiated and delighted to have tried something new. However, I can't say I was blown away, particularly in regards to the fish. I will have to visit more Louisiana-style fish restaurants to discern whether this reflects my taste for Louisiana-style fish or the quality of the establishment. </span><span style="color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"> </span></div>
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<span style="color: #222222; font-family: "arial" , sans-serif;"><span style="font-size: 12.8px;">Luckily, my feast ringed in at only $7.49. That's a pretty good deal (for LA), regardless of how the food tastes. </span></span></div>
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Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-88780215253345770412017-06-17T17:52:00.001-07:002017-06-17T17:52:30.937-07:00Roscoe's House of Chicken and WafflesDriving down to West Adams to work out at a friend's house this morning, gave me the excuse to (and the hunger) to brunch at the legendary Roscoe's.<br />
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Since I did not want to clog my arteries after having exercised, I ordered the waffle without fried chicken, instead accompanying it with egg and chicken sausage.<br />
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After, a 30-minute wait (the restaurant was busy), my meal arrived.<br />
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I slathered the quadrilateral with butter and poured maple syrup, then took a bite.<br />
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Syrup and better can make any better day better, especially on a waffle of such balanced consistency: it was slightly crisp on the edges but soft in the middle and neither chewy nor soggy. <br />
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On the other hand, the sausage came overcooked and the eggs were nothing special. The biscuit I ordered on the side (to extend the meal) was too salty.<br />
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Will I return? Maybe, to order chicken and waffles. I didn't see anything wonderful about the other breakfast dishes.<br />
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Roscoe's price point for their signature dish is high however (19$ for a half-chicken and 2 waffles: more than it cost me in New York), so that next occasion will have to wait.<br />
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Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-51319913857813017002017-01-08T15:35:00.001-08:002017-01-08T15:35:55.066-08:00Pollo a la Brasa (belated) <div class="m_-8327454847152425864p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_-8327454847152425864s2"><i>This article is based on a visit I made to the restaurant at the end of last October. Due to life's vicissitudes, I did not get around to editing account until the past winter vacation. Enjoy!</i></span><br />
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<span class="m_-8327454847152425864s2">In the traffic island at the corner of 8th Street and Western Avenue in Koreatown, one encounters a ramshackle hut . The Logs stacked along the hut's walls befit a country farm house or alpine ski resort, but the din of gridlock on the surrounding streets easily breaks this illusion. The waft of spices and clanging of kitchen utensils, that emanate from the larger edifice behind, offer more telling clues.</span></div>
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<span class="m_-8327454847152425864s2">When you enter the larger structure, a massive oven containing numerous spits </span><span style="font-size: 12.8px;">(lined with whole chickens)</span><span style="font-size: 12.8px;"> appears behind a counter, confirming the latter suspicions. Once finished, the birds--which are roasted over charred wood-- yield the most tender and flavorful meat to be had anywhere in the city. If you don't believe me just ask Red Rooster's <a href="http://la.eater.com/2015/1/21/7866881/marcus-samuelsson-the-taste-pollos-a-la-brasa-koreatown-rave-video">Marcus Samuelsson</a> or Mozza's <a href="http://www.latimes.com/food/la-fo-0628-critics-choice-20140628-story.html">Nancy Silverton</a>. Order either a quarter or half chicken (depending on whether you dine alone or with a partner) with sides of smoke-tinged steak fries and salad (with delectable sweet red dressing).</span><br />
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<i>Ta-da!</i></div>
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Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-92122296639323484952016-12-31T17:00:00.002-08:002016-12-31T17:00:25.138-08:00Naab Cafe<div class="m_6750503087659298806p2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span class="m_6750503087659298806s2"><i>I meant to have this up shortly before Halloween but both school and life got in the way.<br /><br />Happy (and delicious) New Year everyone! Feast wisely.</i></span><br />
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<span class="m_6750503087659298806s2">Midnight in Westwood.</span></div>
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<span class="m_6750503087659298806s2">You're headed down to Wilshire to catch the 720 bus but want to grab a something on the way to satisfy those pangs within your stomach (maybe it's the end of a prolonged study session maybe you drank a bit too much at a party).<span class="m_6750503087659298806Apple-converted-space"> </span></span></div>
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<span class="m_6750503087659298806s2">You traverse the scramble crosswalk at Le Conte and Westwood and survey the deserted modernist landscape.</span></div>
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<span class="m_6750503087659298806s2">To your right you may faintly hear sounds coming from the hookah bars on Broxton (whose food is mediocre) or from the In-n-out beyond that (you don't want to eat typical fast food, or wait in a line...). To your right, there is just Ralph's.<span class="m_6750503087659298806Apple-converted-space"> </span></span></div>
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<span class="m_6750503087659298806s2">Ahead of you, on both the right and left sides of the street, every door is shuttered.So you whip out yelp and search with the "open now" filter.<span class="m_6750503087659298806Apple-converted-space"> </span></span></div>
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<span class="m_6750503087659298806s2">Situated near the top of the list (by ranking), Naab cafe stands out for its high ratings and novelty (it's not a Westwood "institution" by any means). So you begin the .5 mile trek.</span></div>
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<span class="m_6750503087659298806s2">Shortly after you've crossed Wilshire Corridor, while treading an upward increment, a red-hued sign beckons.<span class="m_6750503087659298806Apple-converted-space"> </span></span></div>
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<span class="m_6750503087659298806s2">As you get closer, you amble your way past the groups of stylishly-dressed men and women waiting for the valet. Upon entering, the bright lighting, which illuminates the wood-paneled floor, reinvigorates you for the feast. The menu, listing sandwiches, entrees and small plates whets the taste buds.</span></div>
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<span class="m_6750503087659298806s2">I must confess that I have only been here once (one Friday night back in October to be precise). But the chicken cutlet sandwich I ordered was so amazing, that it inspired me to write this.</span></div>
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<span class="m_6750503087659298806s2">To describe:</span></div>
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<span class="m_6750503087659298806s2">Two halves of a bauguette bulge with a generous portion of tender, spiced breaded chicken, salad and (slightly-sweet) pickles. The sandwich, filling as it is, comes with either salad or fries on the side. Indulge yourself by choosing the former: the salad's yogurt-based cucumber-tinged dressing is heavenly...</span></div>
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<span class="m_6750503087659298806s2">But it's not just the food that makes this place stand out...</span></div>
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<span class="m_6750503087659298806s2">Vibrant Farsi pop tunes play over the speakers, accompanied by energetic music videos in the TV screen. From the patio behind the kitchen, loud conversation and the wafts of hookah give .</span></div>
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<span class="m_6750503087659298806s2">At this hour, Naab cafe not only satiates your stomach but embellishes your night.</span></div>
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Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-37681607574429391992016-10-20T23:44:00.001-07:002016-10-20T23:44:48.964-07:00Cafe Brasil (belated post)<i>I've gotten behind in the last two months because I have been bogged down by homework and readings (now that I'm back in school). I meant to publish the following article on August 19th.</i><br />
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With the Olympics happening in Rio, I had to eat some Brazilian food. My visit to Cafe Brasil Tuesday evening did not disappoint.<br />
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Approaching on Venice by foot, I was immediately charmed by the lush green color of the shack in which the restaurant was located.<br />
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Entering (through the door) off of Westwood Blvd, I stepped into a bustling dining area;. Patrons crowded around the wooden tables and filled the air with chatter. The verdant green and orange interior wall decor and tent-like plastic windows lend the ambience of a Rio de Janeiro beachside <a href="http://riotimesonline.com/brazil-news/rio-travel/the-best-beach-barracas-in-rio/#">Barraca</a> (or concession stand) if one ignores the hum of traffic emanating from Venice.<br />
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To place my order, I moved to the the cashier at the back, situated immediately in front of (and opening directly into) the kitchen. The sizzling sound of steaks and vegetables on the grill and the tantalizing wafts emanating from them helped me decide on a "Havana" sandwich, described as containing "top sirloin steak with low-fat cheese, lettuce and salsa".<br />
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After five minutes of knifework and cooktop artistry, a benefit of the open kitchen, I received my platter, consisting of two half-sandwiches and a side salad. (Yes, you have to order at the counter and bus your own plates. The advantage of course, is that you aren't obligated to add a tip.)<br />
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I wasn't too crazy about the salad, which consisted of field greens with a balsamic dressing.<br />
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The sandwich was a different story. Layers of peppered steak and smoky mozarella cheese, enlived by a zesty and piquant salsa, melted into my mouth with ease .<br />
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For only $7.25, I left satiated and satisfied. The other sandwiches, which smelled just as delicious, are priced similarly, though you should be prepared to splurge if you intend to purchase an entree-sized steak or pasta,<br />
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<br />Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-81215173572152268252016-08-08T16:33:00.004-07:002016-08-08T16:46:27.103-07:00Canoga Park Travels: Baba SweetsI was out in West Hills (more than 15 miles from my home) and getting hungry so I browsed for restaurants on Google Map's "Explore nearby" function.<br />
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One of the first eateries to appear on the list was "Baba Sweets". Although the name made me skeptical at first as to whether the joint would serve solid food, I opened up the "reviews" section and chanced upon comments that raved about $4.99 savory entrees and $6.99 "combo meals", featuring Naan and Dessert. </div>
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The prices sounded like a kill and I hadn't eaten Indian food in an awfully long time. So after I finished up my shopping, I drove on over.</div>
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<i>Baba Sweets' Exterior</i></div>
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I entered the restaurant and made my way toward the counter. Posted on the wall above an aromatic display of entrees, a spartan menu listed three "Combination" options. The menu priced "one dish" at $4.99. "Two dishes" at $5.99 and "three dishes and dessert" at $6.99, noting that each Combination came with naan and rice. </div>
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Awestruck, I asked the employee working behind the counter whether it was true, that you could get three entree items, rice, naan, and dessert, for just about the price of an In-n-Out Double-Double meal. He answered with a resounding "Yes."</div>
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With my menu choice now confirmed (by none other than my rumbling stomach), I let the employee guide me in selecting my three entrees. He recommended the Kadi Pakora (a yogurt-based, yellowish <a href="http://foodviva.com/daal-kadhi-recipes/punjabi-kadhi-recipe/">curry with onion patties</a>), the <a href="https://www.google.com/#q=Aloo+Baingan">Aloo Bengan </a> (potato and eggplant) and the Mattar Paneer (<a href="https://en.wikipedia.org/wiki/Paneer">Paneer</a> cheese cooked with peas in a tomato sauce). </div>
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I first tried the Kadi Pakora. I should have been suspicious about the palatability of incorporating sour-ish yogurt into a spicy curry. Indeed, the pungent spiciness of the curry melded with the yogurt's lactic flavor to create an unpleasantly sharp and briney flavor. I cannot fault the restaurant for this though, as the sourness is supposedly a desired characteristic for the<a href="http://www.spiceupthecurry.com/punjabi-kadhi-recipe-kadhi-pakora/"> curry</a>. By mixing raita (provided as an accompaniment) into the curry, I was able to temper the flavor somewhat.</div>
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As for the Aloo Bengan, the curried and roasted potato wedges were just as delicious as they are in an Aloo Gobi. The Eggplant was nicely seasoned, even though a little tough at times. The spice could frizzle my sensitive western palate at times, but this could be solved by adding a dallop of raita. </div>
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Finally, the Matar Paneer transformed my expectations. On previous visits to Indian restaurants, my dislike of cheese caused me to avoid Paneer dishes. Upon biting into Baba Sweets' version, I found the Paneer to be less like cheese than soy meat in consistency with a flavor that was rich and creamy but not excessively dairy-tasting. </div>
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In Baba Sweets' Matar Paneer, the Paneer's rich and creamy flavor complemented the zesty and piquant notes of the spiced tomato sauce quite well to make for an outstanding dish.</div>
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As for the sides, the rice was fluffy and the naan served warm (so that I could easily pull off pieces), obviously fresh from the oven. Though not listed on the menu, a side salad of cucumbers, lettuce and onions and a bowl of <a href="http://www.epicurious.com/recipes/food/views/traditional-indian-raita-242185">raita</a> also accompanied the entrees. </div>
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For dessert, I received a resplendent <a href="https://en.wikipedia.org/wiki/Gulab_jamun">Galub Jamun</a> in syrup: the fried pastry was slightly crisp on the outside, soft on the inside and brimming throughout with the (heavenly) flavors of saffron and rosewater.</div>
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Did I forget to mention that the restaurant offers all patrons complementary (self-serve) <a href="https://en.wikipedia.org/wiki/Masala_chai">Masala Chai</a> and marzipan-like candies to round out the feast? </div>
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I know for next time that a "two dish" combo will offer me more than enough to satisfy my stomach.</div>
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Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-32074073738373010282016-07-25T23:14:00.002-07:002016-07-25T23:15:02.350-07:00The best (non-happy hour) drink special in Weho<br />
Getting drinks on a Saturday night in Los Angeles can be expensive., especially if you're looking to get a decent amount of alcohol in your system. At the trendy joints in Hollywood or DTLA a dose of "mixology"" containing an array of different fruit juices, spices and only a measly bit of tequila can run well over 15 dollars.<br />
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If you are out on Santa Monica Blvd. in West Hollywood however and see a vintage yellow or green trolley bus, hail it down (as I always do). The free municipal shuttle service (which runs from La Brea to Doheny) offers a shiny promotional card that includes three bargain drink deals.<br />
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Those on a tight shoestring can nick a generous "shot" of well whiskey or vodka at Fubar for just a dollar: the juice can certainly get you buzzed but is hardly better than the store-brand handles you once chugged at Tau Delta Frat parties.<br />
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You get a far better bargain, in my view, with the half-price drink deals at Harlowe and the Formosa Cafe.<br />
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At the former bar, this means you can choose from a list of properly garnished craft cocktails <a href="https://www.blogger.com/"><span id="goog_1247606666"></span>curated<span id="goog_1247606667"></span></a> by New York bartender Dushan Zaric, for a price range of 6 to 8 dollars, <i>sans happy hour</i> (Harlowe does an especially good job at classic whiskey drinks, like the Old Fashioned and Sazerac).<br />
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At the latter, you can enjoy one from a selection of surprisingly stiff classic cocktails, and a few tiki style drinks (in keeping with the bar's kitschy East Asian theme), for only $5.50 (11$ regular price). Formosa's <a href="http://allrecipes.com/recipe/221894/singapore-sling-cocktail/">Singapore Sling</a> contains enough of the good stuff to knock you out for the night, if you are really looking to save.<br />
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For a discount pub crawl, hit up both Harlowe and Formosa or even add Fubar to the mix. You can down three cocktails for the price of one if you want to go crazy (though beware of consuming anything with the Singapore Sling) or alternate between a shot (at Fubar), cocktail (at Harlowe) and beer (Formosa has a great craft beer selection)--with similar savings--if you just want to relax.<br />
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As you use up discounts, the question will dawn: "where next?"<br />
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If you're visiting from out of town want to party big with the "industry" crowd (as well as the random D-List celebrity), you're within a mile of the Hollywood club scene. Harlowe does get some of the Hollywood club type later in the night as well--if you don't want to travel.<br />
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If you've had your share of alcohol and want to go crazy without the bombast (as I prefer), the New Orleans dance hall set-up at Sassafras (with its following of laid-back twenty-somethings) and the alt-rock performances at <a href="https://docs.google.com/forms/d/e/1FAIpQLScNnUooX1hDXsctUHbZQlNmbrTAgTqmAlk7omI0Hl0u8A9EgQ/viewform">Harvard and Stone</a> are each less than a 5-dollar uber journey away.<br />
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Finally, if you just had one mule at Formosa Cafe and are simply looking to relax, have some deep thoughts or engage in intimate conversation (potentially with someone of the opposite sex), a twenty-minute ride on the eastbound 4 bus (which stops at the corner of Santa Monica and Formosa) will take you to Silver Lake's cozy <a href="http://213dthospitality.com/project/4110-bar/">4100 Bar</a>, once cited by LA Weekly as one of the best bars for "<a href="http://www.laweekly.com/arts/10-bars-most-likely-to-get-you-laid-in-la-2370176">hooking up</a>".<br />
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Regardless of what you do, you've saved a lot on booze. The night is young, and in your pocketbook (and not that of some celebrity bar-owner).Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-43869218985163088312016-07-22T02:03:00.001-07:002016-07-22T14:44:24.302-07:00Pupusas and more at AtlacatlTonight I fell in love...with a pupusa.<br />
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I could have hardly seen it coming. My previous encounter with pupusas, at a Salvadorean restaurant in Washington D.C., had been unnerving, with my palate disturbed by the pungency of the cheese and the soggy texture of the masa dough.<br />
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As a result I stayed away from Pupusas on subsequent visits to Salvadorean eateries (even ones with names like "Sarita's Pupuseria").<br />
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Tonight, however, with my stomach rumbling on my ride home from the office (I had a long day), I decided to make a pit stop at Atlacatl, a <a href="https://www.google.com/maps/d/u/0/viewer?mid=1OBYNVh4NX2sr9JLjIVNSZZrwJeY">Goldster-approved </a>Salvadorean joint that lay a block from where I have to transfer (on my journey between work and home) from the Red Line to the 14 Bus. Before I entered, I perused the online reviews to find out exactly what I should order and lo and behold, almost everyone (Gold included) mentioned the Pupusa...<br />
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"When you're in Rome, do as the Romans do." With this adage in the back of my head as I read through the menu, I took the bold step of ordering one <i>Pupusa de Frijol </i>. I also ordered a platter of <i>Plaintains con Crema (</i>Plaintains with refried beans and sour cream) and a side of rice, as security for the stomach should the pupusa turn out for the worst.<br />
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First came the rice and Plaintains with Cream. The Plaintains were saccharine, starchy with a slight exterior crispness from the frying, just like good Plaintains should be. The refried beans (that come with the plaintains) were a bit dry on their own, but I remedied this by mixing them with the tangy <i>crema</i>.<br />
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I had expected the side of rice--which cost only $1.75-- to come plain or have just a dash of seasoning (like Spanish Rice). But instead the restaurant serves it mixed (and presumably fried) with veggies. The flavor, hinting of onion and butter, hit the spot.<br />
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Finally, the waiter slapped down a decently-sized pupusa.<br />
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I first felt the disk with my hands: it was warm and crisp, rather than soggy.<br />
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Encouraged, I took a bite.<br />
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The Masa layer--firm but not thick--melted in my mouth, but the filling of beans stole the show. Earthy, salty and slightly umami the beans satisfied my tastebuds and stomach and accentuated the hearty indulgence of the warm masa (especially when dipped in the bean-cream mixture).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ztcqifjur00k4h2eUR0iOXIBeW_KIp06aBJh0r6DSDJRX6fzzENNZDl5M04l2nQAhyphenhyphenPi9jQApTKz_L4sefGleEw3s8t4bzTTr7m3acmuPUcbbN6xkGX0Nu8Dinwi1FSpN_X7FkyqjYU/s1600/IMG_1021+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ztcqifjur00k4h2eUR0iOXIBeW_KIp06aBJh0r6DSDJRX6fzzENNZDl5M04l2nQAhyphenhyphenPi9jQApTKz_L4sefGleEw3s8t4bzTTr7m3acmuPUcbbN6xkGX0Nu8Dinwi1FSpN_X7FkyqjYU/s320/IMG_1021+%25281%2529.JPG" width="240" /></a></div>
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<i>Rice and Plaintain con Crema at Atlacatl. Unfortunately, the author fell so madly in love with the Pupusa that he devoured her before he got the chance to snap a photo. A photo of a pupusa may appear on this page in the near future. </i></div>
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Other reviewers heap praise on Atlacatl's <i><a href="http://www.laweekly.com/restaurants/32-pupusa-revuelta-at-atlacatl-2383287">Revuelta</a> </i>or <i>Queso y Frijol </i>Pupusas but the beans need no cheese. I'm sure Atlacatl makes better <i>Revuelta </i>or <i>con Queso </i>varieties than I ate in my previous experiences anyway, but given that the <a href="https://en.wikipedia.org/wiki/Cotija_cheese">Cotija</a>-type cheese standard in Mexican and Central American cooking is a bit sharp for me, I suspect that incorporating cheese would temper the experience from my perspective.<br />
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Either way, I now know that I enjoy Pupusas when they are done right, and that Atlacatl has some superb cooks.<br />
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I will return.<br />
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<br />Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0tag:blogger.com,1999:blog-4931072133487993673.post-18314458440344340062016-07-16T22:34:00.000-07:002016-07-16T22:34:27.079-07:00Ta-em Grill (Thursday, July 14)<br />
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This homey Israeli restaurant greeted me with a whirlwind display of line cooks chopping cucumbers, slicing bread and ladeling sauces, when I entered the line to order. As usual, I took it as a good sign that the restaurant displayed its kitchen to the public, for it means that the joint has no shortcomings to hide. My tastebuds proved me correct in this regard. Since I was super-hungry and coming near the end of a long (and productive) workweek, I decided to splurge on the 12-dollar falafel plate, rather than getting a sandwich (I had heard from third-party sources that the falafel was amazing, so I didn't even consider shawarma). </div>
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The first thing I noticed when my dish arrived at the table was not the plate but the basket of pita that accompanied it. I reached in, tore off a piece and took a bite: it was warm and fluffy, fresh from the oven (I've eaten fresh pita in Isrsel so I know home-made pita when I see it). </div>
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I then set my eyes (and fork) on the plate. I scooped up some hummus and fell into a trance: it was savory and garlicky, heavier on the chickpeas than on the Tahini (meaning that it lacked the unpleasant pungency of the store-bought stuff). Next, I broke open a Falafel: crisp on the outside, soft (and warm) on the inside, brimming with the flavor of spices and garlic. Finally, I turned my attention to the creamy, light-colored salad on the plate of condiments the waiter brought to accompany my meal: my taste buds identified a tangy, spicy baba ghanoush (perfect for a summer's day). I even enjoyed the pickled beets and carrots (slightly sweet with a kick of spice) that accompany the baba than ghanoush. </div>
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The best part was the generous size of the "plate". Devouring 2 pita, 8 nice-sized falafel balls and a massive dollop of the hummus (along with the baba ghanoush, pickles and salad), I left satiated and satisfied.</div>
Rylandhttp://www.blogger.com/profile/01280408204403136064noreply@blogger.com0