tag:blogger.com,1999:blog-174253472024-03-07T10:34:33.304-08:00L.A. Food CrazyI'm Jess Winfield, and these are my takes on tantalizing tidbits in the Los Angeles area and occasionally beyond. Mostly lunch-type stuff; my wife is too good a cook to dine out often.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-17425347.post-68806891717789104902015-11-12T08:00:00.000-08:002015-11-17T10:54:35.251-08:00Ta Eem Grill with Rabbi Denise Eger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3onKwjqHIDjimDpyly_BRabUNNDRrun8rjAQLbjHrVwahYgJ8Sm5L91WNUOjm8xfgaNNvSA-CpfOsiXfnVxTBqPTOodB3zmso0FU_vedzjPa3Kvax5-z-Ur69HZEOt6bOr8ty/s1600/Exterior_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3onKwjqHIDjimDpyly_BRabUNNDRrun8rjAQLbjHrVwahYgJ8Sm5L91WNUOjm8xfgaNNvSA-CpfOsiXfnVxTBqPTOodB3zmso0FU_vedzjPa3Kvax5-z-Ur69HZEOt6bOr8ty/s400/Exterior_edited-1.jpg" width="400" /></a></div>
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<b>Ta Eem Grill</b><br />
7422 Melrose Ave<br />
Los Angeles, CA 90046<br />
(323) 944-0013<br />
<a href="http://www.taeemgrillinc.com/">http://www.taeemgrillinc.com</a><br />
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I've been planning for some time to feature <a href="http://www.yelp.com/biz/ta-eem-grill-los-angeles">Ta Eem Grill</a>, an Israeli shawarma and falafel joint on Melrose, for my first post back from the long hiatus. For two reasons: one, it's so freaking delicious, and two, it would be a nice way to acknowledge my recent embrace of my Jewish heritage. After a life of disinterested secularism, some mild Zen Buddhism, and some hardcore radical atheism, I decided to look into the history and culture of my maternal ancestors. I took an <a href="http://www.reformjudaism.org/introduction-judaism-california">Introduction to Judaism </a>class (Much needed. Seriously, I didn't know Rosh Hashanah from a hole in a bagel.) I loved it. I learned so much, made lifelong friends, and have totally Jewed up. Best part is? I'm still an atheist by most definitions of the term, and Reform Judaism is cool with that.<br />
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Anyhoo...<br />
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[WARNING: this is a long post. They won't all be like this!]<br />
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Rabbi Denise Eger—full disclosure, my rabbi—is the spiritual leader of <a href="https://kol-ami.org/">Congregation Kol Ami</a>, an LGBTQ friendly Reform Judaism synagogue in West Hollywood, CA. She's also the first <i>openly lesbian</i> President of the <a href="http://www.ccarnet.org/about-us/">Central Conference of American Rabbis</a>, the oldest (founded 1889) and largest rabbinic organization in North America. Needless to say, she's a total badass, committed to championing social justice and equality for people of all races, nations, sexual orientations, and genders.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSDWl5FPO29fkD4CzlXnO06tDhtA8-RQiZDZF6eIBp_hThf4EAxqn25VQDqkFxy2Lj76SKjKDo-M0kUZn-kwN9MdKFtKTLtNz5yqx2TKzAlCffl5pCFtMaqQOeMYq1_-eLtOu/s1600/Denise.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSDWl5FPO29fkD4CzlXnO06tDhtA8-RQiZDZF6eIBp_hThf4EAxqn25VQDqkFxy2Lj76SKjKDo-M0kUZn-kwN9MdKFtKTLtNz5yqx2TKzAlCffl5pCFtMaqQOeMYq1_-eLtOu/s320/Denise.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabbi Denise Eger of Congregation Kol Ami. <br />
Photo by Yahoo! News</td></tr>
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She kindly offered to be the first guest diner for my rebranded blog. She was headed off the next day to <a href="https://www.youtube.com/watch?v=_QNsJEwClXc&feature=youtu.be">deliver the benediction</a> at last weekend's Biennial of the Union of Reform Judaism in Florida (maybe you <a href="http://www.theatlantic.com/politics/archive/2015/11/reform-jews-transgender-people-are-welcome-here/414415/">read about it</a>—they officially and warmly embraced the transgender community), but generously took the time out for a leisurely lunch.<br />
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We got in line to order at Ta Eem, which is just a few blocks from Kol Ami. "You've been here before, I assume?" I asked her.<br />
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"Oh, yeah, I love it!" she effused. (Rabbi Eger, like any good spiritual leader, is effusive). "It reminds me of Israel."<br />
<br />
Ta Eem is indelibly Israeli. The proprietor wears a <i>kippah, (</i>hey, that's the Hebrew for the Yiddish <i>yarmulke. </i>I learned that in class!). The staff speak modern Hebrew behind the counter, and the cashier, on a previous visit, had my wife batting her eyelashes languidly over the "dreamy Israeli soldier boy." <a href="http://www.ta-eemgrillinc.com/menu.html">The menu</a> is a simple array of chicken shawarma sliced off a vertical spit (the mediterranean version of the Mexican <i>trompo, </i>the source of true <i>al pastor)</i> a couple of other chicken, beef, and sausage dishes, and of course falafel, all served either as a sandwich (in either a house-made pita, on a baguette, or in a laffa flatbread wrap) with all the trimmings, or in a larger "plate" format with a side of hummus and greens and a selection of Israeli salads. One orders at the counter and takes a number, Carl's Jr. style, grabs a drink and takes a seat at one of the heavy oak tables, many of which are communal. It's not a quiet place: there's convivial Jewish chatter at every table, a cacophony of Hebrew, Yiddish and English. During the short wait for our food, Rabbi Eger riffs on the Hebrew numerological symbolism of our order number, 35. "In the Talmud there's a great story about the <i>lamed vovniks,</i> the thirty-six people who do good deeds, don't ask for anything in return, and are filled with unconditional love."<br />
<br />
"But we're one short of that," I note.<br />
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"And that's good. Because anyone who says they're a <i>lamed vovnik</i>, who has so much hubris to say they're one of the thirty-six...they're clearly not."<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNMJMI_lg59gKmgVFiB8CKxUZHxGwlBFAB6jSgJibGJsWXWNUId78kljzNKxdZdaLXan6LA4yaqOxmgzAwKbs2KfRBufmfLP5tyNYXgVFPXaO8lgsMwD5Wxt2gaUlRZ9qPdeE/s1600/Schnitzel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNMJMI_lg59gKmgVFiB8CKxUZHxGwlBFAB6jSgJibGJsWXWNUId78kljzNKxdZdaLXan6LA4yaqOxmgzAwKbs2KfRBufmfLP5tyNYXgVFPXaO8lgsMwD5Wxt2gaUlRZ9qPdeE/s400/Schnitzel.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Rabbi's Schnitzel</td></tr>
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The food arrives. She's ordered the chicken schnitzel plate, breaded and deep fried yet delightfully crisp and un-greasy.<br />
<br />
Denise, as she is happy to be called, knows my proclivities for burritos, and giddily points out the similarities to Israeli pitas. "That's like your tortilla. They even opened it up so you can fill it with your hummus, your chicken, your veggies. And that's Israeli salsa," she notes, pointing to the small dish of red spicy, garlicky red and tangy green sauces.<br />
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<tr><td class="tr-caption" style="text-align: center;">Israeli Salsas</td></tr>
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I dutifully make an "Israeli burrito" in one of the pieces of pita bread, which are fresh from the oven, and thicker than I'm used to. As I'm slathering it with salsa, there's a pause.<br />
<br />
I'm new to this interview/conversation format, so I lamely segue to the newsy part of the discussion. "So how about those crazy Republicans?" This is the day that Ben Carson's theory of pyramids-as-grain-silos dominated the news cycle. <br />
<br />
She sighs.<br />
<br />
"We're in such an illiterate period in our country's life," she says. "I don't know if it's particular to Republicans or if they're just exemplifying it. But illiteracy is a serious problem. These people who try to claim there's no climate change, despite evidence and evidence and evidence. They simply refuse to believe <i>anything</i>."<br />
<br />
"I'm not sure if it so much illiteracy," I say. "A lot of climate deniers, these people are actually smart. I mean, they write books, they're erudite. I think they're just so isolated, and living in so much of an echo chamber. I'm not sure it's illiteracy. I mean, they can read."<br />
<br />
"The echo chamber is a problem," she says. "But I don't mean illiterate as in they can't read. I mean a denial of science. Almost a denial of Western values, in a way."<br />
<br />
She points out that such cynicism is not the province of just Republicans. "Look at Bernie Sanders. He blasts Hillary for her change of position over the years on gay marriage. But he has an equally suspect relationship with gun control. Because he comes from Vermont, where there are hunters! I get that, but people get so jaded! I mean, that's his position. He's representing his constituency as best he can. Leave him alone."<br />
<br />
"And at least Bernie gets some credit for telling Hillary that people are tired of hearing about her damn e-mails."<br />
<br />
"That's right," Denise says. "And you can say the same of Chris Christie, who got questioned about fantasy football! Who gives a damn? And he called them out on it."<br />
<br />
Not letting on how much of damn I give about Fantasy Football (A LOT!) I ask her how her food is. "Fabulous!" She looks around. A boisterous birthday party has taken over the large table near the back where we had hoped to have some quiet. "It feels like you're on a sidewalk in Tel Aviv or Haifa or Jerusalem. It's a good taste. As good as there."<br />
<br />
I ask if, despite the country's small size, there are regional differences in Israeli cuisine. She laughs. "There are! In Jerusalem it's kosher, and in Tel Aviv, there's a lot of<i> treyf," </i>she says, using the Hebrew word for all un-kosher deliciousnesses like pork and shellfish. [Sidenote: I will not keep kosher. I tried and failed miserably. I will retain my unholy love of carnitas, lobster, oysters, and cheeseburgers, write about it here, and hope I don't get smote.]<br />
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Ta Eem makes me want to go to Jerusalem and eat the kosher sidewalk food. The <i>mezze</i>-style Mediterranean salads alone are worth the price of admission: four come with our lunch, one creamy purple cabbage, one tender beets, one yams, one potato. On other occasions there have been a heavenly eggplant in olive oil and an eclectic corn salad. There are perfectly thick-sliced baby pickles...one could eat just the side salads here and walk out stuffed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRo0mExbzgzH57AbnmXEx3Z0jd0FoiPygkIYaiXS_VQULc9SWoj6h4ZOtxmS1ujA0jCVRKWwlWjEhxXRUMOQJz9bTlfmlUBM6HDUSya4kz2LehVHIgq-hgvhNiGWzDmq4EBY6-/s1600/Falafel+and+Sides.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRo0mExbzgzH57AbnmXEx3Z0jd0FoiPygkIYaiXS_VQULc9SWoj6h4ZOtxmS1ujA0jCVRKWwlWjEhxXRUMOQJz9bTlfmlUBM6HDUSya4kz2LehVHIgq-hgvhNiGWzDmq4EBY6-/s400/Falafel+and+Sides.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Falafel Plate, with Israeli Salads</td></tr>
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"So where do you go for lunch in this neighborhood?" I ask. "We're just a couple of blocks from Kol Ami [the synagogue of which she is the spiritual leader].<br />
<br />
"Well, I haven't been yet, but my friend <a href="http://www.bordergrill.com/wp-content/uploads/2013/08/Susan-Feniger-Bio.pdf">Susan Feniger</a> [!], who runs Border Grill, and I go to <a href="http://www.mudhentavern.com/">Mud Hen Tavern</a>, where Street used to be, for dinner a lot. And they opened a lunch window called <a href="http://la.eater.com/2015/8/21/9188817/blue-window-mud-hen-tavern-new-pop-up-takeaway">The Blue Window</a>, and they have a lot of <i>banh mi." </i>On the recording of our chat, you can hear me make gleeful, hands-rubbing-together sounds. "They're <i>Street </i>style," she qualifies. More like <i>banh mi</i> mashups, if you know what I mean."<br />
<br />
I mention that my wife is currently at an acupuncturist in the San Gabriel Valley, and will be bringing home some real-deal banh mi from <a href="http://www.seriouseats.com/2012/10/a-sandwich-a-day-classic-special-banh-mi-mr-baguette-san-gabriel-valley.html">Mr. Baguette</a>. Rabbi Eger hasn't heard of Mr. Baguette, and when I explain the mini-chain purveying Vietnamese sandwiches, she gets equally excited. We are literally bonding over bread.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmaYaHFwzq7rOxslYngiv5ArPv4hrHbqAfFhbCxupgBvI_SWQAygmbJW0Td7VEwueBuy_0hNRMAWcOw8oVoHduf1q21wFsH8LoYbV5WHyYJW_1Thpdr1TuS3e9bU9Om3bwZjz/s1600/Chicken+Shawarma+Plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmaYaHFwzq7rOxslYngiv5ArPv4hrHbqAfFhbCxupgBvI_SWQAygmbJW0Td7VEwueBuy_0hNRMAWcOw8oVoHduf1q21wFsH8LoYbV5WHyYJW_1Thpdr1TuS3e9bU9Om3bwZjz/s400/Chicken+Shawarma+Plate.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Shawarma Plate</td></tr>
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We both begin to slow down on our meal. I can't help but continue to pick at the chicken shawarma: the crispy crunch around the edges of the small shredded slices makes it almost like nibbling at chicken chips. <br />
<br />
The conversation reaches its heaviest, having turned from her interest in my recently discovered Jewish genealogy to the subject that invariably comes with genealogy: death. There's a history of suicide in my family, and I mention that it's caused somewhat of a rift between me and my cousins: They simply don't want to talk about it. It freaks them out.<br />
<br />
"People can't handle that stuff very well. Have ya noticed?" she says, dripping with irony.<br />
<br />
"So many people," I say, "don't have a structure anymore [such as the elaborate <a href="http://www.reformjudaism.org/practice/lifecycle-and-rituals/death-mourning">death rituals in Judaism</a>], for how to deal with the death of loved one."<br />
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"They don't," she agrees. "I don't know if you saw this headline, where white people ages 45-60 have a greater propensity for suicide?"<br />
<br />
In fact I had. I even shared it on Facebook. <a href="https://www.washingtonpost.com/national/health-science/a-group-of-middle-aged-american-whites-is-dying-at-a-startling-rate/2015/11/02/47a63098-8172-11e5-8ba6-cec48b74b2a7_story.html">It's worth a read</a>. The depressing thing about it is that the statistics actually show that death among that group in the U.S., unlike <i>any</i> other demographic over the past hundred years, has actually <i>increased</i>. Mortality rates worldwide have, with almost no exceptions, only declined, but not among U.S. white males. And the increase isn't because of heart disease, lung disease, obesity, or the other things you might suspect: it's because of a spike in the numbers of suicide, drug overdose, and alcohol poisoning.<br />
<br />
"That speaks to the fact that people don't have social support," Eger says. "Because of the secularization of society. They don't have family support. It's the 'rugged individualism' that we have, especially here in the West. You handle things on your own, you don't talk about it. It's very bad. That's a breakdown in social structure."<br />
<br />
She believes such woes fall especially hard on men. "Men process differently than women. And that's good, but I think the pressure is still on men in society. Being the breadwinner. Even when they're cool in their relationships, there's still this silent code. I think for a lot of men who can't be in the marketplace anymore, who can't compete for whatever reason. They don't have— I mean, where do they make <i>friends</i>? Male friendships are usually built around the workplace."<br />
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"For me, that's a part of it, especially in the current outsource, work-at-home economy...throw in a little ageism, here in Hollywood, and you're sitting alone at home in front of the computer trolling political message boards."<br />
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"Yeah, it's very isolating."<br />
<br />
We discuss the implications for those isolated people who are now 45-60, like me, often childless, as they age into their golden years. I mention that my wife, who was conceived in the house we live in, will never, ever, move into assisted living or a nursing home without a machine to pull her fingernails from her kitchen linoleum.<br />
<br />
Rabbi Eger sees signs of hope, and is working for change in that very area. <br />
<br />
"We started this program, with two other temples, Temple Emanuel in Beverly Hills and Temple Isaiah in West L.A., to help people stay in their houses longer: 'Age In Place.' It's a 'village network,' where people volunteer to help people stay in their homes. So say Sadie Horowitz can't climb her ladder anymore to change a lightbulb, she can call the centralized number and have someone come and do that. And Sadie Horowitz is, maybe, the best chicken soup maker, so she can provide some of that...it's a kind of barter-y thing."<br />
<br />
"So wait a minute...somebody literally comes and changes her lightbulb, and they walk out with some chicken soup?"<br />
<br />
"Right, exactly. Why not?!"<br />
<br />
<i>Mmm...Sadie Horowitz's chicken soup.</i><br />
<br />
<a href="https://www.blogger.com/null" name="more"></a>Ask Rabbi Eger if she's traveled recently, and you'll get more than just the details of a getaway to Catalina or Palm Springs.<br />
<br />
"Last week I was in D.C., for the <a href="http://www.nili-mideastpeace.org/">National Interreligious Leadership Initiative for Peace in the Middle East</a>," she says. "The Cardinal of Washington D.C., the head of the Lutheran Church, one of the heads of the Armenian Church of America. I was there representing Reform Judaism, along with two other colleagues, two Reconstructionist rabbis, Episcopalians, and three of the major Muslim organizations in the U.S....it was that level. And two members of the State Department. We're trying to urge Obama to get back involved in bringing peace between Israel and Palestine."<br />
<br />
<i>A bigger and more intractable problem than even aging and death</i>, I'm thinking. I say, "Okay, so now we get down to it. Peace in the Middle East."<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6uUkUBROHbu2mvI-XtXp9DGGtSBgbHhRb1due93mKv6af1o57bqaDVdxuk-cRWGRTaq6lXbEmGi0OoT0qzrVojTNC9sUuBV8k8RhToZQD059MIZ3E2CwCnJffCjm5rOWkVKa/s1600/Israel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6uUkUBROHbu2mvI-XtXp9DGGtSBgbHhRb1due93mKv6af1o57bqaDVdxuk-cRWGRTaq6lXbEmGi0OoT0qzrVojTNC9sUuBV8k8RhToZQD059MIZ3E2CwCnJffCjm5rOWkVKa/s400/Israel.jpg" width="225" /></a><br />
<br />
"Not lookin' so good these days," Denise says with pointed understatement. "According to the representatives from the State Department, they're thinking they're not going to do <i>anything</i> for the next 14 months. They've kinda had it. They're frustrated. And we're trying to convince them that they haven't exhausted all avenues. Because lifelong diplomats tend to think only in diplomatic or political terms. One of things we've been talking about with Secretary [of State John] Kerry is to take seriously that religious leaders have a bully pulpit. Also, with our constituencies that we represent, to bring all kinds of pressure to bear both there in Israel and Palestine—because remember n<a href="https://en.wikipedia.org/wiki/Demographics_of_the_Palestinian_territories#Religions">ot all Palestinians are Muslims</a>."<br />
<br />
"Bringing pressure to bear there, who do you talk to? Because the Orthodox rabbis in Israel are intractable, right?"<br />
<br />
"Not all of them. And you have to remember, they can't ignore the Jewish community in America. Israel knows that it can't function without the support of the American Jewish community. The North American Jewish community is very strong. This whole Iran deal thing? The lightbulb finally dawned over some of them that the message of the Prime Minister [of Israel, <span style="background-color: white;">Ben</span>jamin Netanyahu] was not playing so well in the US. They realized how big he lost here. So though Netanyahu will never admit that he's wrong, ever, the core of of the diplomats and politicians in Israel understand how much he squandered here in the US, in Congress, in the Democratic Party and among North American Jews. So they're just now starting to pay attention to us. They're beginning to realize that everything you give to the far right in Israel, to the Ultra-Orthodox, does <i>not</i> help you among American Jewry, because American Jews are only ten percent Orthodox. Natan Sharansky, the former Soviet refusenik, who's now the head of the Jewish Agency, has been able to help broker some very important conversations between north American Jewish leaders and Israeli political leaders."<br />
<br />
"Obama and Netanyahu are meeting this week, aren't they? Is this going to be the make-up sex?"<br />
<br />
"Yeah, I think they have to, as much as they don't really like each other. Obama has no more patience for him. Obama's busy building his legacy, as every President does at this [point in an administration.] I think there are some very serious issues in Syria that I'm sure will be on the table for discussion. Israeli air strikes against Hezbollah, our own special ops forces...and how there could be another war there, right?"<br />
<br />
"People are asking, 'Is this Obama's Vietnam?'"<br />
<br />
"I think that's something to be considered. But it's much worse than Vietnam. Much worse."<br />
<br />
"Because there are more players involved? Higher stakes?"<br />
<br />
"Multiple players involved, they're not all unified in what they want, and there are a lot of chemical weapons that Assad has already used and will use again. I think Obama made a strategic error when he retreated a couple of years ago, after the '<a href="http://www.bloombergview.com/articles/2015-06-15/israel-helped-obama-skirt-red-line-on-syria">chemical weapons red line</a>,' when he did not get rid of their chemical weapons. He just did not. And I don't have a solution. It's a very complex issue."<br />
<br />
She tells the tale of meeting a Muslim Syrian at an Israeli hospital, who had brought his two and a half-year-old son across the border for treatment of a leg wound. "We asked the father, 'Why did you bring him to Israel?' And he said, quote unquote, 'Israel is the devil. But I also hear that they have great medical care, and I would do anything for my son." So he carried him to the border, where the IDF let him in, for humanitarian aid. They brought him to the <a href="https://news.vice.com/article/inside-the-hospital-where-israeli-doctors-treat-syrian-patients">City of Ziv hospital</a> in Svat, in northern part of Israel, where the hospital has an entire floor of nothing but Syrians in treatment. They come back and forth across the border, for ongoing care, all kinds of serious surgeries. And who pays for that? Israel."<br />
<br />
"And then it's, 'Thanks for fixing me up, I'm going to go back to Syria and strap on another bomb now.'"<br />
<br />
"Well, here's the problem. They can't let anyone know they've been to Israel, because then they're murdered as collaborators. It's a no-win situation. And that's why sometimes religious leaders can bring to bear in a different way, the pressures to come to the table to stop incitement to violence. It's very complex, and fascinating to be involved with."<br />
<br />
"I can't imagine being involved at that level," I say. "It must be both horribly depressing but also exhilarating."<br />
<br />
"Horrifying on so many levels, how intractable it is. While knowing what the right thing to do is, and not being able to <i>actualize </i>it. We in America want to sit in our armchairs and say, 'It's so simple. This is Palestine and this is Israel.' Or, 'Let's just have one state. Can't we all just get along, Rodney King style? We'll have a secular constitution.' But it just doesn't work that way when you're over there. If there's one state, there's no Israel. So that's a non-starter. But it's also not so simple to just divide them. Because let's talk about the practicalities of providing security, and electricity. Right now, Israel provides all the electricity to Gaza and the West Bank. How do you divide infrastructure? There's a lot to be worked out."<br />
<br />
"But over the years, they've gotten close." Yasser Arafat famously walked away from a nearly-completed deal at Camp David in 2000. "All that has been worked out before," I point out.<br />
<br />
"It has! But what the Arabs want is 98% of their homes and farms. Including having part of Jerusalem as their capital. The reality is they don't really want a [separate] Palestine in that way. What they really want is the whole thing."<br />
<br />
[Of course there's a <a href="http://fair.org/extra-online-articles/the-myth-of-the-generous-offer/">flip side to this narrative</a>, as I'm sure the comments here will reflect.]<br />
<br />
"That's the dealbreaker," I say. "[Palestinians refusing to acknowledge] Israel's right to exist."<br />
<br />
"It's going to take a while. It's so hard for all of us who care. On both sides, there are people who care desperately. I don't think all Arabs are bad, or all Muslims are bad. There are people who are really working for peace at a grassroots level. But it's hard."<br />
<br />
"Hate speaks with a very loud voice, here and there." I say in an attempt at profundity. "Haters tend to scream, where we peacemakers are quieter."<br />
<br />
"Yes," she agrees.<br />
<br />
We close our conversation when I pose her one more ethical dilemma. News had just come out that Volkswagen diesel engines have been responsible, statistically, for <a href="http://www.theguardian.com/environment/2015/oct/29/vw-emissions-estimated-to-cause-59-premature-us-deaths">59 deaths in the USA</a> alone. I drive a diesel Jetta. "How can I in good conscience justify driving that car at all, even just down to the store, when I know it's killing people?"<br />
<br />
"That's a real challenge. How do you answer any ethical question? There's always a balance between the personal and the communal. The Christian golden rule is "Do unto others as you would have them do unto you. But the Jewish version is, "First, do no harm." So it's a serious question, and I'm not sure how your resolve it."<br />
<br />
"I'm thinking of just taking Uber or Lyft everywhere and sending Volkswagen the bill."<br />
<br />
"That's a great idea!"<br />
<br />
"But even if we drive a 'clean' gasoline car, or a hybrid, there are still emissions. We're still killing people all the time. So what do you do?"<br />
<br />
She shrugs rabbinically. "So you limit your trips. Do the least amount of harm you can do, given the situation. Be fair to yourself, be fair to others."<br />
<br />
I'll do my best, Rabbi. And that, at the end of the day, is all any one of us can hope to do.<br />
<br />
Rabbi Eger blogs at <a href="https://rabbieger.wordpress.com/">https://rabbieger.wordpress.com/</a><br />
<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com7tag:blogger.com,1999:blog-17425347.post-68682190028536106522015-11-10T14:08:00.000-08:002015-11-10T22:39:17.612-08:00L.A. Food Crazy is now BREAKING BREAD NEWSIt's been three years since I posted here. A lot has changed. Open Table, Yelp, Siri, and OK Google are full of ideas for where you should eat. FourSquare is still a thing. Or has it come and gone already? The world is melting. Donald Trump is being taken seriously.<br />
<br />
There are a lot more food resources on the Interwebs than there were in 2012. You really don't need yet another self-appointed expert going on about the epicurean qualities of this or that chili cheese dog. That's what Yelp and a hundred other sites out there are for.<br />
<br />
So sitting down today to relaunch my blog, I stared at it, and thought: "How boring and trivial. I have so much more to talk about than just food. I'm interested in politics, ethics, literature, film, TV, art, pop culture...If only there were a way to incorporate that stuff into a food blog."<br />
<br />
Then it came to me: Food is about more than just ingredients, recipes and seasoning. Dining out is about more than value, preparation, and presentation. At its best a good meal is what we bond over with friends, loved ones, and colleagues while we talk about the news of the day and try to align it with our hopes and dreams for ourselves and for the world. As we order one or two more beers, glasses of wine, or cocktails, we talk ever more vociferously. We might argue. We might agree.<br />
<br />
But at the end of the day, we have broken bread together. We've shared ideas and opinions, and perhaps even posited a course of action. We've reaffirmed that we're friends and fellow travelers on this careening orb.<br />
<br />
So that's what I plan to focus on here.<br />
<br />
I'll try to find interesting people to dine with, and I'll ply them for their views on whatever is making headlines, or perhaps inexplicably <i>not </i>making headlines. I'll still seek out and find new places and tip you off about my current favorite <a href="http://www.yelp.com/biz/leos-tacos-truck-los-angeles">Mexican food truck</a>, or <a href="http://www.yelp.com/biz/china-red-arcadia">dim sum place in the 626</a>. But I'll also revisit places. Perhaps, with the new perspective offered by a different dining partner(s), or something new on the menu, there'll be a new insight or opinion. <br />
<br />
If I dine alone (and I should do less of that!) I'll try to at least debate with <i>myself</i> about the food, and discuss what drove me to eat out alone in the first place. If I'm dining with someone else, I'll discuss what we discussed: What we agreed on, what we disagreed on (be it the appetizer or US policy in the Middle East) and whether we were able to find room, even where we disagree, to open our minds and our mouths to new things.<br />
<br />
Finally and most importantly, this is a conversation I want to have not just with myself and my dining companions, but with YOU. I hope you'll comment, complain, kibitz, whatever—just join the conversation, because we're all in this together.<br />
<br />
If this sounds like something you might like, I hope you'll tell people about this blog via bookmark, share, follow, like, tweet, pin, tumbl—whatever it is you do to engage with the world. Sheet, you could even tell a friend about it over lunch!<br />
<br />
Which reminds me...would you like to have lunch sometime? Dutch treat. ;-)<br />
<br />
Look for my first "Breaking Bread" post on Thursday. Until then, good news and bon appétit!<br />
<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com3tag:blogger.com,1999:blog-17425347.post-76224969731476581672013-01-24T13:24:00.000-08:002013-01-24T13:56:04.535-08:00My Top Ten Favorite Los Angeles RestaurantsL.A. Food Crazy is going on indefinite hiatus. After five years, I've already written up most of the
restaurants I love, and my wife Sa has become such an excellent cook that we don't go
out as much anymore. So my job here is, for the time being at least, done.<br />
<br />
If you're looking for another well-written, informative blog to follow, you might check out <a href="http://www.theperfectburrito.com/blog">http://www.theperfectburrito.com/blog</a>. There my friend Don Miguel de Los Angeles no McDonalds (pictured here with sidekick Maria Sanchez) will be holding forth about, yes, burritos, but also whatever else strikes his foodie fancy.<br />
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For a final post, I thought I'd leave you with a roundup of my top ten favorite restaurants in the City of Los Angeles, most of which I've already reviewed here.<br />
<br />
Note that these aren't necessarily the <i>best</i> restaurants in their category. In fact, most aren't. It would be easy enough to create a list of "bests" that included places like Red Medicine, Providence, Animal, Angelini, and the like. But those aren't my <i>favorite </i>restaurants. They're all too expensive for me to indulge in any of them more than a few times a year. They tend to be cramped. Many of them are noisy. Staff can be haughty or downright rude.<br />
<br />
My <i>favorite</i> restaurants, on the other hand, tend to be comfortable (red Naugahyde booths and birdbath martinis preferred), have some history and legend to them, and an affable if slightly nutty staff. The kind of place where you become a regular, and they actually notice. And many of my favorite restaurants aren't restaurants at all, but lunch counters, pop up stands and trucks. No trucks made the final list, though Lobsta Truck would certainly be an honorable mention.<br />
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So here they are, in no particular order:<br />
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<b>El Cielito Lindo</b><br />
23 Olvera St. E<br />
Los Angeles, CA 90012<br />
(213) 687-4391<br />
<br />
El Cielito Lindo invented what we know as the taquito, with its unique green avocado sauce that isn't quite guacamole but isn't quite salsa verde. I often make <a href="http://lafoodcrazy.blogspot.com/2006/04/walking-walk-taquito-talk.html">trips to Olvera Street</a> just for taquitos, and although there are better ones than Cielito Lindo's to be had (try Juanita's or Rodolfo's), I always get a couple from the originator of the dish just to pay respects. There's something comforting and iconically Angeleno about Cielito Lindo's spot at the bottom of the street, anchoring Olvera Street, Cesar Chavez Blvd., and Alameda Street all at once. And knowing the legend that Orson Welles once ate 44 taquitos at a sitting always makes me feel better about my own gluttonous scarfage.<br />
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<b>Taylor's Steakhouse</b><br />
3361 W 8th St<br />
Los Angeles, CA 90005<br />
(213) 382-8449<br />
<a href="http://local.google.com/local?q=Taylor%27s+STeak+HOuse&near=Los+Angeles&btnG=Search&sll=37.062500%2C-95.677068&sspn=43.123021%2C57.304688&f=l&hl=en&latlng=34052222,-118242778,14113369698214917357">Google Map</a><br />
<br />
Some will say there are better steaks in L.A., but <a href="http://www.mastrosrestaurants.com/Locations/CA/31-Beverly-Hills-Main/Default.aspx">Mastro's</a>, my other favorite, is in Beverly Hills and costs a small fortune; Dan Tana's is West Hollywood and I've had disappointing steaks there. Musso and Frank has never impressed. Haven't been to Cut yet, cuz it's too expensive. No, when I go out for steak (unless I just sold a novel or something) it's <a href="http://lafoodcrazy.blogspot.com/2005/10/taylors-steak-house-what-amurrcans-do.html">Taylor's</a>. Classic, slightly funky steakhouse ambience; red booths; waitresses who call you "hon;" signed pictures of John McKay (if you don't know he is, you don't know L.A.!) on the wall. Wedge salads with bleu cheese or Thousand Island; the best baked potatoes around; and big, delicious, impeccably prepared steaks, including their famous "Culotte" cut. And for steak, the prices are utterly reasonable: (steaks $19.00-30.00 with all the trimmings). Small but decent wine list, too.<br />
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<b>Original Tommy's</b>2575 Beverly Blvd<br />
Los Angeles, CA 90057<br />
(213) 389-1682<br />
<a href="http://www.originaltommys.com/">www.originaltommys.com</a><br />
<a href="http://www.yelp.com/biz/tommys-original-world-famous-hamburgers-los-angeles-6">Yelp It</a><br />
<br />
The cheeseburger is (arguably) a SoCal invention, and Tommy's is the apotheosis of the chili-cheeseburger genre. On your way back from downtown and a little hungry after a long show? You have to at least MENTION the possibility of stopping at Tommy's on the way home. Someone in the group will inevitably say, "Ugh, I can't eat a grease bomb at this hour," but every once in awhile you'll get lucky. Or you'll have to slip out on your own once a year or so for a quick lunch there. You might need a nap that afternoon, but it's worth it. God I love dem burgers. For some reason, none of the spin-off shops, even those with the true Original Tommy's "hut" that signifies the genuine article, aren't as good; you gotta go to 1st and Rampart.<br />
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<b>Noshi Sushi</b><br />
4430 Beverly Blvd.<br />
Los Angeles, CA 90004<br />
(323) 469-3458<br />
Open 7 days til 9 pm<br />
CASH ONLY<br />
<a href="http://maps.google.com/maps?hl=en&f=q&q=Noshi+Sushi&ie=UTF8&sll=37.062500,-95.677068&sspn=23.875000,57.630033&latlng=37062500,-95677068,3004962798134478720">Google Local Info</a><br />
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Katsu-ya's great, and I loved Ike until he retired, and I love <a href="http://lafoodcrazy.blogspot.com/2006/01/why-stripping-is-good-shintaro.html">Shintaro</a>, the nearest sushi to my house. And someday I hope to become a billionaire and be able to afford dinner for two at <a href="http://www.laobserved.com/archive/2012/05/urasawa_the_second_most_e.php">Urasawa</a>. But if I want to go out and eat a big platter of raw fish without breaking the bank, it's to <a href="http://lafoodcrazy.blogspot.com/2006/07/red-booths-and-raw-fish-noshi-sushi.html">Noshi</a> we go. Fair prices, fresh fish, big portions...and it's the only sushi bar I know of with—you guessed it—red pleather booths.<br />
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<b>Carney's</b><br />
8351 W Sunset Blvd<br />
West Hollywood, CA 90069<br />
Neighborhood: West Hollywood<br />
(323) 654-8300<br />
<a href="http://www.carneytrain.com/">www.carneytrain.com</a>
<br />
<a href="http://www.yelp.com/biz/carneys-restaurant-west-hollywood">Yelp Info </a><br />
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If I'm JUST going out for a chili dog, you might think Pink's, but the line is absurd. (One of the many reasons I love the L.A. County Fair is because I can get a Pink's dog there with no wait.) And if I'm JUST going for a chili cheeseburger, it's Original Tommy's But if I don't feel like the long haul to First and Rampart, or I'm not sure what I want, or I want one of each...Carney's on Sunset Strip is the burger and dog joint for me. I love the kitsch of the train car and the people watching on the Strip. They make great burgers, great fries. And you know what? I think their basic c<a href="http://lafoodcrazy.blogspot.com/2011/09/chili-dog-smackdown-pinks-vs-carneys-vs.html">hili cheese dog is better than Pink's</a>, full stop.<br />
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<b>Ricky's Fish Tacos</b><a href="http://www.blogger.com/blogger.g?blogID=17425347"> </a><br />
1400 N Virgil Ave<br />
Los Angeles, CA 9002<br />
<a href="http://twitter.com/rickysfishtacos">twitter.com/rickysfishtacos</a><br />
<a href="http://www.yelp.com/biz/rickys-fish-tacos-los-angeles-2">Yelp Info</a><br />
<br />
When I wrote the first draft of this post, this spot was held by Henry's Tacos (may it rest in peace) but they closed their doors amid <a href="http://www.huffingtonpost.com/2013/01/13/henrys-tacos-closed_n_2467488.html">much media outcry</a> on January 15. It's probably just as well; as iconic and nostalgic as Henry's crispy ground beef burritos and tacos were, Ricky's is probably, actually, better. Because it's AWESOME. If you're a fan of Baja style—as in, <i>deep fried, mofo!</i>—fish tacos, these are BY FAR the best you'll find north or Rosarito Beach or Ensenada. There are only two things on the menu: shrimp tacos and fish tacos. On Sundays, sometimes lobster tacos. A cooler full of drinks. A bucket of horchata. some shredded cabbage, pico de gallo, and three salsas. The fish is battered and deep fried before your eyes, and it comes out perfectly: hot, not too greasy, perfectly seasoned. Ricky uses swai, a mild fish popular in southeast Asia; a perfect choice for the dish, it has flavor that complements the rich batter without overpowering it (as cod can) or getting lost in it. The only caveat with Ricky's is that it can be difficult to find. It's just a pop-up stand: a couple of
portable tables under a couple of Easy-ups, three small tables and a
dozen chairs. I guarantee you'll drive right past it at least once. It's located in the tiny parking lot of a tiny office building a half block off of Sunset Blvd, across from the loading dock for Von's. There's no sign. Hours are variable, although he's usually there Thursday-Sunday, weather permitting. You should check his <a href="https://twitter.com/RickysFishTacos">Twitter feed</a> to make sure he's there on any given day.<br />
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<b>Yuca's</b><br />
<span style="font-size: 100%;">2056 Hillhurst Ave<br />Los Angeles, CA 90027</span><span style="font-size: 100%;">(323) 662-1214</span><span style="font-size: 100%;"><br />Mon - Sat. 9-6<br />Cash Only</span><br />
Click <a href="http://local.google.com/local?q=Yuca%27s+Los+Angeles+CA&btnG=Search&sll=37.062500%2C-95.677068&sspn=75.577828%2C98.613281&amp;amp;amp;amp;amp;amp;amp;amp;amp;f=q&hl=en&latlng=34052222,-118242778,14532704813781605013">here</a> for Google Info & Map<br />
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Yuca's invented the use of whole beans in burritos, so that alone gets them a prize. Plus how many L.A. taco stands do you know that have received a James Beard award? Go to the stand, on Hillhurst, not the restaurant on Hollywood Blvd. It's just better somehow. Get the Cochinita Pibil. They're also doing a good business in cheeseburgers these days; some blogger raved about them, and now they've been "discovered." As yet undiscovered, but just as good, is their <a href="http://www.theperfectburrito.com/Galleries/ch08/05.php#gal0805-1">chili cheese dog</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagLEkfOZIsFLwp9DZJancOmMhZziapMWySFU-ZtBB8yNOEzs8snsS4ivHK1qzK5aiQgIjpiDdWlyPvU0J6U18zgBeu4bIBVVxSfsZadY6w6oxRoKXExUlrUdlpq1yQY9lXEVj/s1600/Taix+Ext+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagLEkfOZIsFLwp9DZJancOmMhZziapMWySFU-ZtBB8yNOEzs8snsS4ivHK1qzK5aiQgIjpiDdWlyPvU0J6U18zgBeu4bIBVVxSfsZadY6w6oxRoKXExUlrUdlpq1yQY9lXEVj/s400/Taix+Ext+2.jpg" width="266" /></a></div>
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<b>TAIX French Restaurant</b><br />
1911 Sunset Blvd.,<br />
Los Angeles, CA 90026<br />
213.484.1265<br />
Info on <a href="http://www.yelp.com/biz/taix-french-restaurant-los-angeles">Yelp</a><br />
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Back indoors...it's just the kind of restaurant <a href="http://lafoodcrazy.blogspot.com/2011/07/yes-it-rhymes-with-mex-taix-french.html">I love</a>. Sprawling, comfy, with a great bar that pours big drinks, big plates of quite reasonably authentic country French cuisine, and an extensive selection of fairly priced French wines, for great prices. Almost everything here is good. I especially love the Thursday special of lapin (rabbit) in a mustard-shallot sauce, the oxtail, the duck a l'orange, the pork chop, the ratatouille, the seafood pasta, the macaroni au gratin... really, just about everything. The goofy chatty waiters not the least. And there are booths. Not red pleather, but booths nevertheless.<br />
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<span style="font-weight: bold;">El Coyote Cafe </span><br />
<span style="font-size: small;">7312 Beverly Blvd.<br />Los Angeles CA 90036<br /><a href="http://local.google.com/local?sll=37.0625,-95.677068&sspn=39.235538,66.181641&hl=en&q=El+Coyote+Los+Angeles+CA&btnG=Search&latlng=34052222,-118242778,13519900820325722234">Google Local Info</a></span><br />
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It's where we go when we don't know where to go: the classic iteration of 20th Century California style Mexican food: Gringo Mex, as some call it. I've <a href="http://lafoodcrazy.blogspot.com/2006/01/el-coyote-pt-i-secret-menu.html">posted here</a> about it enough in the past that I don't need to go into detail. But I will say that they've been upgrading and simplifying their menu, so if you haven't been in awhile you should check it out. Welcome new additions are shrimp burritos and tacos, fish tacos, chicken and steak "street" tacos with excellent new salsas, and a tasty tortilla soup in place of the old vegetable soup. "Spaghetti" is no longer on the menu, but you can still get your old school tostada (now labeled "eclectic") with industrial grade beets, green beans and garbanzos if you want; you can also get the tastier new Tostada Fresca. Also try their fantastic new chicken tortilla soup.<br />
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<b>Beverly Soon Tofu</b><br />
2717 W Olympic Blvd # 108,<br />
Los Angeles, CA 90006<br />
Phone: (213) 380-1113<br />
Open 7 days 9:30 am - 10:30 pm.<br />
MC Visa, no Amex.<br />
Beer, sake, and soju.<br />
<a href="http://maps.google.com/maps?q=2717+W+Olympic+Blvd,+Los+Angeles,+CA+90006&spn=0.021990,0.027519&hl=en">Click here for Google Map</a>.<br />
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I didn't have Beverly Soon in my original list, or any Korean food. My wife was appalled, and she's right. Tough call, this category; Seoul Garden is wonderful, so is Toad House. But Beverly Soon was my f<a href="http://lafoodcrazy.blogspot.com/2006/01/el-coyote-pt-i-secret-menu.html">irst Korean foodie kiss</a>, so sentiment wins the day. Aside from the delicious, deadly-spicy (when ordered that way) tofu stew, their grilled meats are just awesome. Get the combo of stew with Tender bulgogi, delicious kalbi ribs, or the sizzling whole squid in chili sauce snipped up into ringlets by your waitress with kitchen scissors; add decent banchan and copious amounts of soju, and it's no wonder the out of towners want to come back.<br />
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<b>Del Taco</b><br />
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Okay, I'm making it 11, because it wouldn't be a Los Angeles list without at least one drive thru fast food chain, and for me it has to be Del Taco. (Sorry, In 'n' Out; the bible verses on the cups are a deal-breaker.) Ever since our beloved Hollywood/Santa Monica Del Taco location shut down, I've been craving it with an unholy craving, and can't drive past one without swerving in. What's good here? Quesadillas, fish tacos, shrimp burritos, and one of my all time, I-could-live-on-these faves, the 99¢ half-pound bean and cheese burrito with green sauce. Warm, beany, squishy, tangy, comforting goodness.<br />
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There are so many places I haven't mentioned. No Italian on the list. No Chinese (most of the truly great Chinese in the San Gabriel Valley. Try Lu Gi, Harbour Seafood, Chung King, and 101 Noodle Express; Chinatown restaurants pale in comparison). But you can always explore this blog further for my recommendations. <br />
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If you like my wrting, and you like food, you should really check out my mouthwatering new e-novel, at <a href="http://www.theperfectburrito.com/">http://www.theperfectburrito.com</a>.<br />
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That's all folks. Bon appetit and thanks for reading.<br />
<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com1tag:blogger.com,1999:blog-17425347.post-13492276538532436362012-09-20T11:05:00.000-07:002012-09-23T12:47:30.246-07:00On Further Review, Fuk-this-place -- Chik-fil-A<div class="separator" style="clear: both; text-align: left;">
UPDATE: Turns out Chik-fil-a is just a dik-fil-a. I'm sorry I ever ate there, and retract everything I said about it except for how disgusting the ingredients are; add to the list "intolerance and oppression." I've taken down my pics of their hate-y food.</div>
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It turned out I was there on the Hollywood branch's first anniversary, so they gave me a coupon to come back for a free meal. I'm taking suggestions on how to use said coupon to creatively protest them and their whole world view. </div>
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<strike>It's all up in the news that Chik-fil-A has re-affirmed its <a href="https://www.facebook.com/ChickfilA/posts/10151226208515101">statement from July</a> that it will take money from you no matter who you are or whom you think you can marry, and its perky help will smile and say "please" and "thank you"while doing so. No big news there. More significantly, there are <a href="http://www.buzzfeed.com/buzzfeedpolitics/chick-fil-a-promises-to-stop-funding-anti-gay-gro">third-hand reports</a> that its foundation, WinShape, "will no longer give to anti-gay organizations, such as Focus on the Family and the National Organization for Marriage." And as of today, Chik-fil-A isn't denying the report.</strike><br />
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<strike>Ah, the intersection of politics and food, my happy place!</strike><br />
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<strike>First the politics. It's interesting watching the Commentverse bifurcate on this announcement. Conservatives tend to say three things: One, they're angry at Chik-fil-A turning...well...</strike><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWoE7udtjJ2GwyGnfK8QCyzBcsn_JsciSZrce8X1WpMYhTQ3UuSdBVcCDCT1r37oJsJ4Lvj3AFOUaNP5UkD_PW3Fq8meGvwffWYoxjGJlkHBjgEErJISI3KqWPemiWshBwK8l/s1600/Chicken.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strike><img border="0" height="65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWoE7udtjJ2GwyGnfK8QCyzBcsn_JsciSZrce8X1WpMYhTQ3UuSdBVcCDCT1r37oJsJ4Lvj3AFOUaNP5UkD_PW3Fq8meGvwffWYoxjGJlkHBjgEErJISI3KqWPemiWshBwK8l/s400/Chicken.png" width="400" /></strike></a></div>
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<strike>...and will now start boycotting them. Mind you, these are the same people who were saying that the <i>liberal</i> boycott of CFA was anti-American, an affront to freedom of speech, shameless intimidation of a private business, etc., but we'll let that go. (Oops, forgot to let it go.)</strike><br />
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<strike>Two, the liberals won't ever back down from the boycott, because no matter how much the right gives and compromises, the left is never satisfied. (Saw that somewhere, can't find it now, trust me.) Three, why can't this just be about selling and eating chicken sandwiches, not politics?</strike><br />
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<strike>I can't even begin to dissect the sheer hypocrisy of the first, but I'm ready to disprove the second and dive right into the third:</strike><br />
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<strike>And I believe in rehabilitation, giving people or even corporations—(sorry, keep forgetting they're one and the same) a second chance. That goes double if said people produce yummy food. If I didn't let go of boycotts, I'd still be nixing grapes and Carl's Jr. because of Cesar Chavez and Carl Karcher, both long dead. (Please don't bring up the offensive Carl's ad campaign, especially the current lesbo sex and BBQ sauce money shot.) Nope, I'm ready to say bygones, and talk about chicken sandwiches. Because when you boycott something and the boycottee caves, you reward them by buying their stuff again. That's how boycotts work. It's dog training 101.</strike><br />
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<strike>I, L.A. Food Crazy, hereby give up the boycott of Chik-fil-A. The protest seems to have made its point and done its job. I'm cautiously optimistic that my fast food dollars won't go to oppress any of my friends.</strike><br />
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<strike>So, on to the food.</strike><br />
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<strike>You might not hear it in polite circles, but Chik-fil-A makes a kickass fast food chicken sandwich. I hear you say, "Not interested, I've had a million fast food chicken sandwiches and they all suck." This isn't technically true—the aforesaid Carl's Santa Fe Chicken Sandwich is delicious—but you're right that fast food <i>breaded</i> chicken sandwiches all suck. Except Chik-fil-A's. They're like the In 'n' Out Burger of chicken: they do one thing, and do it well, which is why the franchise is multiplying faster than <a href="http://www.theatlanticcities.com/politics/2012/04/teen-birthrates-are-way-down-still-high-these-states/1735/">teenage girls in red states</a>. (SORRY! I'm off the politics, on the food.)</strike><br />
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<strike>As Chik-fil-A's ads note, they use a real, whole piece of chicken breast in their sandwich. So do several other fast food joints. The difference is in the batter and the bold flavors of the other ingredients. What you want to order here is the Spicy Chicken Sandwich Deluxe, which comes with green leaf lettuce, sliced tomato, dill pickles, and pepper jack cheese.</strike><br />
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<strike>The chicken is juicy, the batter is peppery and perfectly crispy, the spicy jalapeño/habanero cheese adds an additional measure of kick (this sandwich is really spicy for a Christian white bread organization. If you're sensitive, you might want to go with the Classic Chicken instead), the brush of buttery oil on the top of the bun is subtle, the Chik-fil-A Sauce is a tangy addition, and the whole thing just works. Mind you, anyone of the fresh/seasonal/raw/organic ilk should steer clear. The list of <a href="http://www.chick-fil-a.com/Food/Menu-Detail/ChickfilA-Spicy-Chicken-Sandwich-Deluxe#?details=ingredients">ingredients</a> reads like a mid-sixties experiment in astronaut food (impressively, monosodium glutamate appears not once but <i>twice</i> in the list). But the end result is undeniably tasty.</strike><br />
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<strike>And then there are those waffle fries. What more can you say? They're really good waffle fries, and they've <a href="http://www.chick-fil-a.com/Food/Menu-Detail/ChickfilA-Waffle-Potato-Fries#?details=ingredients">refrained</a> from adding MSG to them.</strike><br />
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<strike>Finally, there are breakfast items, chicken and pork (it's true, no cows) stuffed into various starches to make breakfast burritos, breakfast bagels, and the vaunted Chick-fil-A biscuit sandwiches. Me, I just don't think of chicken as a breakfast food, unless it's in embryonic form. (Which just made me think: even a fertilized egg is not a chicken, just sayin'. D'oh!, politics again!) I had the bacon and cheese biscuit, and yeah, that's a damn fine biscuit.</strike><br />
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<strike>OK, I've said my piece and hit a trending topic. I'm also tired of typing "Chik-fil-A," I'm getting an MSG headache, and to be honest, I'm feeling a little guilty about having dined there, boycott-off or no. Fortunately, I didn't order a soda, and took enough of their dipping sauces to sample that I'm pretty sure they lost money on my transaction.</strike><br />
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<strike>But seriously, if your at all Chik-curious, it's okay to go and try it now. After all, if our dining options were limited to establishments whose CEOs didn't belong to religious groups that oppress gay people, or discriminate against women, it would be a small culinary world indeed.</strike><br />
<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com3tag:blogger.com,1999:blog-17425347.post-70490549992698544182012-09-13T14:48:00.000-07:002012-09-13T14:48:11.894-07:00The Funniest Thing a Waiter Ever SaidSorry, no mouthwatering pics with this post. Just a funny story.<br />
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Last night, after taking a visiting out-of-towner to Disneyland, we found ourselves starving at Downtown Disney in Anaheim. Never a particularly good combination, but we finally settled on the midscale Uva Bar, which has pleasant outdoor seating right in the middle of the complex.<br />
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After my Better Palate and I were hit on by a handsome young hustler ("It's my birthday, do you want to buy me a drink? Or am I not sexy enough? No?... Well, I'll be at the bar if you change your mind." Saw him having similar conversations with other couples the rest of the night. Seriously, this kid works the vacationing middle aged couples at the Disneyland resort? Can you say "The Happiest Ending on Earth?" Anyway...), we took our seats. Sa ordered grilled octopus. Friend ordered a salad. I asked what the special grilled catch of the day.<br />
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"It's steelhead trout."<br />
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I don't have trout very often, but I love it, so I was pretty much onboard.<br />
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"Is it fresh?"<br />
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"Yes, of course."<br />
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"Is it good?"<br />
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"Oh, yes, it's good. It's got the texture of salmon, but it tastes like trout. It's good."<br />
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I had already made my choice, so I sort of shrugged at this last comment and took the plunge.<br />
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When our entrees arrive, the waiter says "Your trout," and sets down a plate of some lovely roasted artichoke hearts, grilled grape tomatoes and... a nicely grilled piece of salmon. Now like I say, I don't have trout that often, and it had been a long day, so I question myself for a second: I'm pretty sure it's salmon. I check with my tablemates, take a taste. Yep, that's salmon alright.( Don't get me wrong, I love salmon, but I have it at home all the time. I want trout.)<br />
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I try to flag down my waiter but he doesn't see me. A manager sees me. "Yes, sir?"<br />
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"I was told the fish of the day was trout, but this is salmon."<br />
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He looks at the salmon. "Well, I can check with the chef, but I'm sure that's trout."<br />
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"Yeah," I say, "Why don't you check with the chef?"<br />
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He bows, Fawlty-like, and heads for the kitchen. A moment later the waiter sweeps by to ask if everything is okay, and I say, "Well, you said the grilled fish today was trout."<br />
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He looks at the salmon. "Yes, sir."<br />
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"This is salmon."<br />
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He looks at it again, and says, I kid you not, "It's a special kind of trout. It tastes like salmon, but it's trout."<br />
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I say, <i>"</i>What?<i>"</i><br />
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And then he says the funniest thing a waiter not named Manuel from Barcelona [Ees no rat. Ees hamster. Special, filigree hamster!] has ever said.<br />
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He says, <b>"</b><i>It's half salmon, half trout.</i><b>"</b><br />
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"<i>What?"</i><br />
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Yes, sir. Half salmon, half trout.<br />
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"It's some sort of <i>hybrid? </i>I really don't think so."<br />
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"That's what the chef told me, sir."<br />
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"That's scientifically impossible," Sa says.<br />
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I say, "I would really like the chef to come and tell me that this piece of fish is 'half salmon, half trout.'"<br />
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The waiter goes back to the kitchen and returns moments later to apologize, saying he's sorry, it was salmon, it's his fault, they hadn't changed the menu board in the kitchen from the day before, when the special was trout. I nod, although this certainly doesn't explain why the chef thought he was serving an amazing breakthrough achievement in fresh-water fish biology right there at Downtown Disney. Or why the <i>manager,</i> for god's sake, was able look straight at a piece of salmon, and say it was trout.<br />
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I also can't help wondering how many other couples were served the salmon-that-tastes-like-trout, without saying anything more than "Hm. This trout sure tastes like salmon, doesn't it, honey?"<br />
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I also can't help wondering if any of those fictional couples got the happiest ending on earth.<br />
<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com4tag:blogger.com,1999:blog-17425347.post-86338143449977168202012-03-01T14:45:00.002-08:002012-03-01T17:31:03.999-08:00Can You Stand It? – Ricky's Fish Tacos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmDjjI6koxgtW3k1df53h9xy0pGyhUi-GAxW8c04hq4HTcHTKUMjIktLpnCpGkBg8JEylB3mwG6bvX8gkJgAxn2hJVFLXFxy3pjLKLQKTA7WQYezhQZ28E0tKM61tismEtsgp/s1600/IMG_1614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmDjjI6koxgtW3k1df53h9xy0pGyhUi-GAxW8c04hq4HTcHTKUMjIktLpnCpGkBg8JEylB3mwG6bvX8gkJgAxn2hJVFLXFxy3pjLKLQKTA7WQYezhQZ28E0tKM61tismEtsgp/s400/IMG_1614.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Ricky's, from the South. Don't blink.</td></tr>
</tbody></table>
<b>Ricky's Fish Tacos</b><br />
1400 N Virgil Ave<br />
Los Angeles, CA 9002<br />
<a href="http://twitter.com/rickysfishtacos">twitter.com/rickysfishtacos</a><br />
<a href="http://www.yelp.com/biz/rickys-fish-tacos-los-angeles-2">Yelp Info</a><br />
<br />
If you haven't heard of Ricky's Fish Tacos, you're obviously not a foodie (they've been singing its praises for over a year now). You also haven't spent seemingly half your life trying to find a fish taco of Ensenada quality here in Los Angeles. But my friends... you gotta check this out.<br />
<br />
A couple of years ago, shortly after the opening of "The Best Fish Tacos in Ensenada" in Los Feliz, I posted <a href="http://lafoodcrazy.blogspot.com/2009/04/ensenada-style-fish-taco-smackdown.html">a smackdown</a> roundup of Baja-style fish tacos in and around L.A. My gold standard for the comparison was our favorite Ensenada taco stand, a tiny two-woman operation not far from the cruise ship dock.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhRxxIGVtkND5Vx94qj0X4sLa1ML7LhcgWSnEPTd0dJEb_kj1Wy1w-yj0PdHsZZcSDmGo20ZHHvWSDYvNsvg3QxZ4j4GxPADmrJnd5cLvOqZ3pG42Vg_WbM2ivZHYH0ETWpzT/s1600/Tacos+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhRxxIGVtkND5Vx94qj0X4sLa1ML7LhcgWSnEPTd0dJEb_kj1Wy1w-yj0PdHsZZcSDmGo20ZHHvWSDYvNsvg3QxZ4j4GxPADmrJnd5cLvOqZ3pG42Vg_WbM2ivZHYH0ETWpzT/s400/Tacos+4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stand on Lopez Mateos and Alvarado in Ensenad</td></tr>
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As I said in the original post:</div>
<blockquote class="tr_bq">
"I decided to try to find the best approximation here in the L.A. area. The good news is that there are several. The bad news is, that for a variety of reasons, they are all just that, approximations."</blockquote>
Every place I visited (although I have yet to make it to La Habra for El Taco Nazo, and probably never will) fell down on some level. The Best Fish Tacos in Ensenada, for their weird salsas; Tacos Baja Ensenada, for a mushy batter massively overfilled and imbalanced concoction; Del Taco (a surprise near-winner) for their sugary tomato salsa.<br />
<br />
I'm here to tell you: Ricky's Fish Tacos gets it right.<br />
<br />
"Awesome," you say, "I'm there right now, where is it?"<br />
<br />
That's the tricky part.<br />
<br />
Ricky's, in the best fish taco tradition, is a stand. And it's a stand that isn't even as fancy as the one pictured above. It's merely a couple of folding tables with a deep fryer on top, a bowl each of shredded cabbage and pico de gallo, three squeeze bottles of salsa, one of crema, one cooler for drinks, one cooler for the fish, a cash register, tip jar, and napkins. Three more folding tables and some folding chairs are the dining room. A couple of Easy-Ups for meager shade. <br />
<br />
That's it.<br />
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As for the location: I guarantee you'll drive by it twice trying to find it. Best I can describe is: it's literally a stone's throw from the Vista Theater. Turn south on Virgil from Sunset Blvd. Immediately start looking to your left. There, in the driveway of an apartment building, across from the Von's loading dock, you'll see Ricky. Don't bother looking for a sign, there isn't one. Park on the street.<br />
<br />
Business hours? Generally, 12:30-4:30 PM Thurs-Sunday. But you'd better check Ricky's <a href="http://www.twitter.com/rickysfishtacos">Twitter feed</a>, as his operation is subject to vagaries of wind, rain, fish availability, and other obligations, and he sometime sells out early.<br />
<br />
Once you've found it, all you need to know is this: Fish tacos. Shrimp tacos. Occasionally, lobster tacos, which sound exciting but aren't as good as the fish and shrimp (lobster is too delicately flavored to hold up well to the deep-frying and the batter). Order (why not one of each to start?), take a number, sit. Ricky or his assistant will prep your taco to order, and add cabbage and pico de gallo for you. You choose your salsa(s): there's a mild green, a medium smoky chipotle, and a hot red. Add a little crema. Sit and eat. (NOTE: Ricky is opposed to squeezes of lemon and lime, see why in an interview <a href="http://blogs.laweekly.com/squidink/2011/03/q_a_with_ricky_pina_of_rickys.php">here</a>.)<br />
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The most difficult element of a fish taco to get right is the batter. Ricky's is just right, crispy without being inimical, perfectly seasoned. The fish is arguably better than what's generally used in Ensenada. He uses swai, a freshwater Southeast Asian staple also known as<a href="http://en.wikipedia.org/wiki/Iridescent_shark"> Iridescent Shark</a> or Striped Catfish. It's a fascinating critter, but all that matters here is that's mild and flaky, similar to cod but with a creamier texture, and less much less fishy than U.S. catfish. It's the perfect fish for the taco: it holds its own texture-wise, but becomes succulent with deep frying, and absorbs the flavor of the batter perfectly.<br />
<br />
These are fish tacos as they're meant to be. Each bite is a fugue, as soft, warm tortilla gives way to crunchy, cool cabbage and fresh pico de gallo which gives way to crunchy batter, which gives way to juicy, flaky fish just as the heat from the salsa kicks in. Chew, and the elements blend in an eye-rolling crescendo of deliciousness.<br />
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Shrimp tacos nearly as good, offering a little more resistance but slightly less flavor. The shrimp taco, with smaller pieces, highlights the batter more, and there's absolutely nothing wrong with that.<br />
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<tr><td class="tr-caption" style="text-align: center;">One Shrimp with <i>Salsa Verde</i>; One Fish with <i>Salsa Roja</i></td></tr>
</tbody></table>
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My one and only gripe, if you can call it that, with Ricky's tacos is that the fish portion per taco is a little too large, leaving not quite enough room for the tortilla to comfortably contain the cabbage and pico de gallo. I'd actually prefer smaller pieces of fish, and a lower price (tacos are $2.50 each). I'd happily order three instead of two, and spend less time scooping up stray cabbage with a fork.<br />
<br />
If you've never thought of yourself as a food pilgrim before, the type to drive a half hour or more to scarf tacos from a makeshift shanty just because they serve the best in town... Ricky's might just make you a convert.<br />
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<br /></div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com1tag:blogger.com,1999:blog-17425347.post-34695845042253154282011-10-06T16:08:00.000-07:002011-10-06T16:49:57.161-07:00Chili Dog Smackdown Part IIAt the end of <a href="http://lafoodcrazy.blogspot.com/2011/09/chili-dog-smackdown-pinks-vs-carneys-vs.html">my recent post on L.A. chili dogs</a>, I asked you, my readers, if I'd left any of your faves off the list. Thanks to responses on Facebook and Chowhound (no one comments on actual blog posts anymore!), I was forced out of journalistic duty, to try all of your recommendations. Here's the roundup of other places I visited, and my final rankings. Will Carney's reign supreme?<br />
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<b>Original Tommy's</b><br />
2575 Beverly Blvd<br />
Los Angeles, CA 90057<br />
(213) 389-1682<br />
<a href="http://www.originaltommys.com/">www.originaltommys.com</a><br />
<a href="http://www.yelp.com/biz/tommys-original-world-famous-hamburgers-los-angeles-6">Yelp It</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy32Uux7cy7737BqTrNBdXbQnef6ATQdhALlI5rSyX9-BsRaY_OdXZjg7uXcgrX4IvLA8kL_FAFx3ZFsQPGRnL81s5cMZkLUfFQsCcmkNcRV2FpaKA8BJD8q5JrLvGhcoFMj7d/s1600/Tommy%2527s+Ext.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy32Uux7cy7737BqTrNBdXbQnef6ATQdhALlI5rSyX9-BsRaY_OdXZjg7uXcgrX4IvLA8kL_FAFx3ZFsQPGRnL81s5cMZkLUfFQsCcmkNcRV2FpaKA8BJD8q5JrLvGhcoFMj7d/s400/Tommy%2527s+Ext.jpg" width="400" /></a></div>
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And by Original, I don't mean any old shack that claims to be an Original Tommy's, even if it is part of the same chain; I mean the one and only original <i>location</i> of the Original Tommy's, on First and Rampart, in the no-man's land between Silver Lake and downtown. I've had a few dozen burgers here in my time, but it had never occurred to me to try their chili dog (in fact I don't think I knew they made one), recommended on <a href="http://chowhound.chow.com/topics/793780">Chowhound</a> by malibumike.<br />
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Now I have. It's... fine. The chili is Tommy's: say no more. They make the perfect chili for dogs and burgers, dense but still fluid, full of all those secret savory spices that are a chili-maker's heart and soul. Simply delish. As for the rest of the dog, it didn't quite carry its weight. It's possibly the largest, messiest of the dogs I tasted. While it was flavorful, it was a little bit on the tough side, without being snappy. In a dog, one wants the resistance on the outside, tender juiciness in the middle. This was curiously reversed on my Tommy's dog (sounds weird, saying that!) Also the bun was a little stale... as if it had been sitting in the sun behind the streetside shack... oh wait, it probably had been. A possible disadvantage to the "original" location, or at least of the streetside service area as opposed to separate one set back from the street.<br />
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<b>Cupid's Hot Dogs</b><br />
9039 Lindley Ave<br />
Northridge, CA 91325<br />
<a href="http://www.yelp.com/biz/cupids-hot-dogs-northridge#query:cupid%27s%20hotdogs">Yelp It</a><br />
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This was by far the most-recommended other dog, and with good reason. I was told to go to the original branch across from the entrance to Cal State Northridge. On approach, I was immediately comforted that they make hot dogs, and nothing but hot dogs. This is the <b>entire</b> menu:<br />
<br />
Hot Dogs - 2.50<br />
Cheese - 0.25<br />
Everything is - Mustard, Onions & Chili<br />
Upon Request - Ketchup, Relish, Cheese<br />
<br />
Chips - 0.75<br />
<br />
Drinks<br />
Small - 1.00, Medium - 1.25, Large - 1.50<br />
Refills - 0.50<br />
Bottled Water - 1.00<br />
Milk - 0.75<br />
Instant Coffee - 0.40<br />
Hot Tea - 0.40<br />
<br />
***Tax Included On All Items***<br />
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I love that when Cupid's makes you "One with everything," it's just the way I like it: mustard, onions, chili.<br />
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This is bare bones doggery, man. No indoor seating; three outdoor picnic tables. And it's an excellent chili dog. If I lived in the northeast reaches of the Valley, it would be my go-to. Cupid's chili is unique in this group. I'm no expert on chili, but this one is more of a fluorescent orange color than a brick red. My guess is it's greasier. It's also got more of tang; perhaps the presence of more tomato in the sauce? And although there isn't a lot of beef in it, it's what I consider a delightful texture: creamy. Mind you, this isn't the type of meat-forward chili you'd want to eat a bowl of; it's strictly a hot dog topping. The dog itself was good, but (especially after Tommy's" it seemed a little small; you'd definitely want two to make a meal here, where I'm usually good with one. The bun was steamed to perfection.<br />
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<b>Skooby's</b><br />
6654 Hollywood Blvd<br />
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Hollywood, CA 90028</div>
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(323) 468-3647</div>
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<a href="http://www.skoobys.com/">www.skoobys.com</a></div>
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<a href="http://www.yelp.com/biz/skoobys-hot-dogs-hollywood">Yelp It</a></div>
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This is also a dogs-only joint, a couple of years old, on Hollywood Blvd. It's a hipster/retro version of the Cupid's vibe. Which is fine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GjdIoH1A5avNOJYwaIvvACmPYaX2EX4vNb5GTkgZGsKgj-_SLRmlBRF2159ybXGqxBhe7DrOmwF7L6C-ErWN-soPi07yqr8JDtgJ-__w-_kS1ZSc0lNFFO8Dh53CVSLDEyYm/s1600/Skoobys+Dog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GjdIoH1A5avNOJYwaIvvACmPYaX2EX4vNb5GTkgZGsKgj-_SLRmlBRF2159ybXGqxBhe7DrOmwF7L6C-ErWN-soPi07yqr8JDtgJ-__w-_kS1ZSc0lNFFO8Dh53CVSLDEyYm/s400/Skoobys+Dog.jpg" width="400" /></a></div>
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What's unique and delicious about Skooby's is their buns: more a French sandwich roll than a bun, nicely steamed to a chewy but not difficult texture. The dog is snappy, tasty, but unfortunately, the chili here isn't in the same league as the others on this quest. It's bland and watery.<br />
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<b>Papaya King</b><br />
1645 Wilcox Ave<br />
Los Angeles, CA 90028<br />
Neighborhood: Hollywood<br />
(323) 871-8799<br />
<a href="http://www.papayaking.com/">www.papayaking.com</a><br />
<a href="http://www.yelp.com/biz/papaya-king-los-angeles">Yelp It</a><br />
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The new kid on the block in Hollywood, and the current "it" dog. A New York institution, but I gather it's more because of their papaya drinks and shakes (I tried one, too sweet for me!) than their dogs.<br />
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Their chili dog (by far the smallest of the group) is okay, flavorwise, but somehow it doesn't have the left coast balls to the wall panache that homegrown chili dogs do; chili is not, after all, a New York calling card. This pup just doesn't stand out against the rest of the group here. I plan to come back, though, and try a New York style dog along the lines of the ones to be found at the original Nathan's on Coney Island, with those orangey grilled onions. (Perhaps the next quest...after my triglyceride levels have recovered from this one.)<br />
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<b>Fab Hot Dogs</b><br />
Loehmann's Plaza<br />
19417 1/2 Victory Blvd<br />
Reseda, CA 91335<br />
(818) 344-4336<br />
<a href="http://www.fabhotdogs.com/">www.fabhotdogs.com</a><br />
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This place makes a big to-do about hot dogs, with a vast menu of replications of regional hot dog types and toppings. As I say in my reviews, I don't post negative reviews, but I thought readers would like to know that I did order a dog here. Suffice to say I didn't finish it.<br />
<br />
And finally, after all this tasting, I went back to Carney's on Sunset Strip, just to make sure. Yeah, I'm sure.<br />
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My final rankings in the great Chili Dog Smackdown of 2011:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7I1bGqgr4H1MB7gr-pLzPdrENNW95IGr7zUyykRJWqQiHFiqynXRPREodQJWcOI-LCJheMfn3airKD7_2dn6TA2JwxXcEvgv-oV5L7qgtfBzYm0lfosKCDGWYgx_1w__zyl6K/s1600/Carney%2527s+Ext.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7I1bGqgr4H1MB7gr-pLzPdrENNW95IGr7zUyykRJWqQiHFiqynXRPREodQJWcOI-LCJheMfn3airKD7_2dn6TA2JwxXcEvgv-oV5L7qgtfBzYm0lfosKCDGWYgx_1w__zyl6K/s400/Carney%2527s+Ext.jpg" width="400" /></a></div>
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<br />
1. Carney's<br />
2. Cupid's<br />
3. Pink's<br />
4. Coney Dog<br />
5. Original Tommy's<br />
6. Papaya King<br />
7. Skooby's<br />
8. Fab Hot Dogs<br />
<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com2tag:blogger.com,1999:blog-17425347.post-7369900805986036442011-09-15T16:06:00.000-07:002011-09-15T23:29:28.794-07:00Asian Invasion - Ikemen Dip Noodle and Soy Sauce Roll and BowlI'm all a-twitter and a-flutter. I love Little Tokyo, to the point that I actually look forward to jury duty because it means I'll get to eat my fill of ramen at <a href="http://lafoodcrazy.blogspot.com/2006/01/little-tokyo-rose-daikokuya.html">Daikokuya</a> and donburi at <a href="http://lafoodcrazy.blogspot.com/2007/04/super-bowl-tot.html">T.O.T.</a> Between rounds of public service, I make pilgrimages downtown, just to get out of the culinary wasteland that is central Hollywood and into some good Japanese food.<br />
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The options for a quick meal in walking distance of my house have been pretty grim: the big chains and awful pizza joints on Hollywood Boulevard; fair to middlin' Thai food; strip mall Hawaiian BBQ; El Pollo Loco. It's telling that even this Food Crazy, on those nights when my Better Palate is at an exercise class or whatever and I can indulge in take-out for one, usually settles for solid but unexceptional Singapore style Chinese from Le Mandarette.<br />
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But all that has suddenly changed, with the opening in the last two weeks of two genuine, delicious, Japanese holes-in-the-wall that would be worthy of Little Tokyo, right here in Hollywood. Did I mention I'm a-flutter?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdWi-A1i3-y78dNGEi-Pe0Cwb0fxzKEwlk1aa-gFcln3I3CYcpfYJANFzUcRLq92nQbfQa3BfPi-QRYpjYjzrGNtSXSfXb8AZFWWJRhFjyx8vyM8ylmODNHWDaMXtpAyuI8HJ/s1600/Soy+Sauce+Ext..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdWi-A1i3-y78dNGEi-Pe0Cwb0fxzKEwlk1aa-gFcln3I3CYcpfYJANFzUcRLq92nQbfQa3BfPi-QRYpjYjzrGNtSXSfXb8AZFWWJRhFjyx8vyM8ylmODNHWDaMXtpAyuI8HJ/s400/Soy+Sauce+Ext..jpg" width="300" /></a></div>
<b>Soy Sauce Roll & Bowl</b><br />
<a href="http://www.soysaucebowl.com/">www.soysaucebowl.com</a><br />
7131B W Sunset Blvd<br />
Los Angeles, CA 90046<br />
(323) 876-7000<br />
<a href="http://www.yelp.com/biz/soy-sauce-roll-and-bowl-los-angeles">Yelp Info</a><br />
<span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><br /></span></span><br />
<span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-size: small; line-height: normal;">I know, I know, it's an awful name for excellent and authentic Japanese lunch counter food. LA. Eater noted its opening with understandable <a href="http://la.eater.com/tags/soy-sauce-roll-bowl">lack of enthusiasm</a> a couple of weeks ago. But then I received a <a href="http://www.soysaucebowl.com/menu.html">menu</a> in my mailbox, and I was mightily intrigued by the photos. Nearly half of the menu is a variety of donburi bowls (protein and vegetables over rice): spicy scallop, baked lobster, eel/avocado, spicy seared albacore, chicken katsu, Japanese curry. There are also </span></span><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-size: small; line-height: normal;"><i>izakaya</i></span></span><span class="Apple-style-span" style="font-size: 12px; line-height: 18px;"><span class="Apple-style-span" style="font-size: small; line-height: normal;">-style skewers, miniscule but delicious tastes of things like grilled pork belly, baby octopus, and quail egg at miniscule prices ($1.95 for three bites of pork belly). True, there are also the ubiquitous "special rolls" with names like "Super Crunch" and "Japanese Burrito." Bot don't let the questionable nomenclature fool you. This is real Japanese/Asian Fusion food, made and served by Japanese people. And the quality of what I've ordered has been excellent. </span></span><br />
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<div style="font-size: 12px; line-height: 18px;">
<span class="Apple-style-span" style="font-size: small; line-height: normal;">The Spicy Scallop bowl ($7.50) comes not with the generic American broccoli and carrots pictured on the menu but a delightful salad of fresh greens; the bay scallops are plentiful and indeed very spicy, and made sans mayonnaise, with just a chili oil sauce. The bright red pickled ginger adds snap and color to the bowl. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd0KAyeaGko-r38vDoqJuR7zjQyvhiVE3FLzvgi34AqTCQ1ElDfWQP5GhQ_lLvXk0Gx9C9N-Dj1SDdXigFdiCFvXPqL2Xu3Z4zdzr980wFJQg62cvo2Icx40SCBR25ZyVI6E3/s1600/Rainbow+Bowl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd0KAyeaGko-r38vDoqJuR7zjQyvhiVE3FLzvgi34AqTCQ1ElDfWQP5GhQ_lLvXk0Gx9C9N-Dj1SDdXigFdiCFvXPqL2Xu3Z4zdzr980wFJQg62cvo2Icx40SCBR25ZyVI6E3/s400/Rainbow+Bowl.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rainbow Bowl</td></tr>
</tbody></table>
The Chirashi ($8.50) features generous portions of fresh, tender fish -- yellowtail, salmon (raw, thank you!), tuna, albacore, and shrimp. The "Bake Lobster" ($7.50), is the dish that brings the mayo. If it's lobster, they're they're tiniest tails I've ever seen (think crawfish), but the creamy bake is rich and satisfying. One or two caveats: the "crab" in the Crab Bowl and Rainbow Bowls (pictured above... a chirashi with avocado and crab salad added) is actually Krab. And the fried "popcorn" scallops, by the time they're delivered to our door, are a bit rubbery.<br />
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But wait -- they deliver?! Oh, yes, my friends, they freakin' deliver. Promptly and courteously. When one of my orders arrives missing a baked lobster bowl, Brian (the chef? owner?) returns almost immediately with the AWOL bowl, but also three miso soups, a giant order of edamame, and a voucher for another lobster bowl next time I order. That will, I assure you, be very, very soon. Note that the "dining room" of the place is tiny, although clean and stylish in modern Japanese lunch counter style: three small tables and counter space for maybe a dozen. The staff is almost impossibly friendly and enthusiastic. I have yet to work through the menu to decide if the food is better than the comparable T.O.T on 2nd Street in Little Tokyo; but that I even am considering such a question, regarding a place in what we call "the Pollo Loco mall" makes it a great day in Hollywood.<br />
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And then, just a long stone's throw away, there's:<br />
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<b>Ikemen Dip Noodle</b><br />
1655 N La Brea Ave<br />
Los Angeles, CA 90046<br />
(323) 800-7669<br />
<a href="http://www.ikemenhollywood.com/">www.ikemenhollywood.com</a><br />
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CASH ONLY</div>
<a href="http://www.yelp.com/biz/ikemen-los-angeles">Yelp Info</a><br />
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In the same parking-challenged strip mall that houses our go-to takeout pizza (Raffallo's) and aforesaid go-to Chinese takeout, Ikemen quietly appeared in a soft opening a couple of weeks ago. The space formerly occupied by Casablanca (which was once our go-to Mexican but has for years been sad and inedible) is now home to a tiny, ultra-hip noodle counter serving black-belt ramen from a genuine celebrity Ramen Master. This little bit of <a href="http://www.imdb.com/title/tt0092048/">Tampopo</a> three blocks from Hooters and the Hard Rock is so wonderful and unlikely. This place couldn't be more Japanese-cool, from the "Urban Youth Smoking" art to the Louis IVX chandelier to the black painted tile to the chef and wait-staff wearing red or pink straw pork-pie hats. And the ramen might be the best I've had in L.A.<br />
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The "dip ramen" ($9.00) consists of thick, gloriously chewy noodles served cold, soba-style, with either chashupork tonkotsu (pictured below ) or grilled chicken on top and a bowl of richly seasoned hot broth, into which you dip the noodles bite by bite.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvzl8HQFckkxbBlcrRCmqMKHb8JrpDwoAnOw-6Tsn_Mt7ir6kZxK6ObUqi99VJezpRY_GskgIdNBGPbD63BT-bc9vjlYNa-yOu8kdlyixXjVo-dlksraK_djyWI5FYZtUkDta/s1600/Dip+Noodle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvzl8HQFckkxbBlcrRCmqMKHb8JrpDwoAnOw-6Tsn_Mt7ir6kZxK6ObUqi99VJezpRY_GskgIdNBGPbD63BT-bc9vjlYNa-yOu8kdlyixXjVo-dlksraK_djyWI5FYZtUkDta/s400/Dip+Noodle.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zebra Dip with Chashu Pork and Onsen Tamago</td></tr>
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The broth comes in four styles, from the garlicky "Zebra" to the heavily fish-powdered "Ikemen." My waiter recommends adding a "topping" of "Onsen Tamago," ($1.00) a perfectly poached egg, to my Zebra noodles. He's right... stirring the egg yolk into the noodles gives it a carbonara-like flavor and texture. This could be my new favorite dish within a three mile radius of my house.<br />
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The "Genuine Ramen," ($8.00) a manageable list of four varieties, is a classic thin rice noodle soup which I ordered with tomatoes (cherry tomatoes, to be exact, which were farmers market fresh and flavorful ). This is the real deal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MX7C9glWEiV0aRNpKtgI3KxHo5LyVaAn0d_FdzTgR6iR6mJ04wHt1vSz1cW0t6fUzr9H4QOR1puO074xApvGNd1H6gdnLn4qz5AjnFPscQnY87nnwndi_Jbd9ySVgq_OzlEw/s1600/Ikemen+Ramen.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MX7C9glWEiV0aRNpKtgI3KxHo5LyVaAn0d_FdzTgR6iR6mJ04wHt1vSz1cW0t6fUzr9H4QOR1puO074xApvGNd1H6gdnLn4qz5AjnFPscQnY87nnwndi_Jbd9ySVgq_OzlEw/s400/Ikemen+Ramen.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Genuine Tomato Ramen</td></tr>
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The broth (a light chicken broth, not the heavy miso or salty soy sauce versions of ramen I'm most familiar with) is subtle and flavorful. The noodles are divine, and no wonder; Ikemen's "Ramen Master" (yep, that's what his business card says) is Sean Nakamura, who is currently in New York opening a Ramen Lab, teaching other chefs his mad noodling skillz. You can read about the rather baroque relationship between owner, chef and general manager, and their Japanese-cum-Torrance-cum-Beverly Hills foodie cred in an LA Weekly piece <a href="http://blogs.laweekly.com/squidink/2011/09/ikemen_ramen_hollywood.php?page=2">here</a>. Again, I have yet to work my way through their menu, which promises other delights like grilled chicken and teriyaki pork sliders. But the lunch (or late night!) counter landscape is suddenly, and I hope permanently, altered in my 'hood.<br />
<i><br /></i><br />
<i>Arigato!</i><br />
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<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com0tag:blogger.com,1999:blog-17425347.post-24819477453739742062011-09-01T15:11:00.000-07:002011-09-03T01:21:22.919-07:00Chili Dog Smackdown - Pink's vs. Carneys vs. Coney Dog<div class="separator" style="clear: both; text-align: center;">
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For most of my formative years, the closest restaurant to me was an Orange Julius. My go-to item on their menu (Julius itself aside), was what. at the time. they called a California Dog. That would be a chili cheese dog to you and me. These days I'm more likely to dog it <i>sans fromage, </i>but<i> </i>I often get the hankering. Sometimes I make 'em at home. But sometimes, you gotta hit up a stand, and living in Hollywood, I have serious options.<br />
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Recently, two different friends from Detroit raved about the recently opened Coney Dog on Sunset Strip. Both told me that for lovers of chili dogs, it's the be-all and end-all. So, in honor of the upcoming Labor Day weekend, I set out with my Better Palate, Sa, and taste-tested three versions of the most American of all snack foods in the space of two hours: Coney Dog, Carneys and Pink's. The ultimate chili dog smackdown.<br />
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<b>CONEY DOG</b><br />
8873 Sunset Blvd<br />
West Hollywood, CA 90069<br />
Neighborhood: West Hollywood<br />
(310) 854-1172<br />
<a href="http://www.coneydogla.com/">www.coneydogla.com</a><br />
<a href="http://www.yelp.com/biz/coney-dog-west-hollywood">Yelp Info </a><br />
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My Detroit friends tell me that the Motor City -- not, ironically, from New York's Coney Island -- is where a true Coney Dog comes from. If Wikipedia is to be trusted on this, <a href="http://en.wikipedia.org/wiki/Chili_dog">they are correct</a>. There are two competing joints, originally operated by two Greek brothers and still family-run, next door to each other: Lafayette Coney Island and American Coney Island.<br />
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The two have engendered a <a href="http://www.fancymag.com/hotdoglove.html">rivalry</a> that makes the Hatfields and McCoys look like the Brady Bunch. A Detroiter is born with a genetic allegiance to one or the other, and the fan of one never sets foot in the other, on pain of disinheritance. Both of my friends are Lafayette men (although American won a <a href="http://www.mlive.com/entertainment/detroit/index.ssf/2010/08/its_official_american_coney_is.html">recent blind taste-off</a> on Travel Channel's <i>Food Wars</i>), and they were over the moon when Coney Dog opened. It's owned by an ex-Detroiter who recreated Lafayette's look and feel, right down to the hexagonal off-white floor tile. Ingredients are shipped from Detroit for authenticity.<br />
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The service here is super-friendly; the menu is simple and to the point. Hot dogs. A "loose burger," which is actually a hot dog with ground beef in place of a frankfurter. And there is at least one ode to the L.A. location -- a bacon-wrapped L.A. Street Dog But I'm here for the real Detroit-style Coney Dog, or, as I'm told it's ordered in Detroit, simply a "Coney." A chili dog with onions and mustard ($3.95, but two-for one during their weekday happy hour).<br />
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I like that.<br />
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The bun is steamed and soft without being squishy. The sausage itself is casing-on, as all great dogs must be. This one is a blend of beef and pork, and it's tasty. This contest, I know, will be largely about "snap," the level of fight-back the casing provides when biting in. On the Coney Dog, it's considerable, and the dog itself is not-unpleasantly chewy; one fears there might be a structural integrity issue, but there is not. It;s possible to get through one without getting mustard and chili stains on your shirt.<br />
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Then there is the chili. It's rich, savory, just the right thickness to provide creaminess without falling off the dog. But I immediately notice a slightly sour note to it. It is my Better Palate who wrinkles her nose and says, simply, "I don't like the chili. It tastes like chicken liver or something." A little research back at home reveals that she was in the right organ-meat ballpark (no Dodger Dog jokes, please). One of the "secret" ingredients to Lafayette's chili, and presumably to Coney Dog's, is beef heart. Now, don't let that put you off. If you're eating a hot dog out in the world, you're already eating internal organs you'd rather not think about. But it does impart a very particular savoriness to the dog.<br />
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<b>PINK'S</b><br />
709 N La Brea Ave<br />
Los Angeles, CA 90038<br />
Neighborhood: West Hollywood<br />
(323) 931-4223<br />
<a href="http://www.pinkshollywood.com/">www.pinkshollywood.com</a><br />
<a href="http://www.yelp.com/biz/pinks-hot-dog-los-angeles">Yelp Info</a><br />
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Love it or hate it, ya gotta love Pink's. Personally I love it, but <i>the line</i>, right? I usually go once or twice a year. Once, when I happen to drive by and the line looks less than 15 minutes. Once, when I visit the County Fair, where there are multiple Pink's outlets and you can step right up and get a dog. (incidentally, I posted about <a href="http://lafoodcrazy.blogspot.com/2009/08/worlds-biggest-feed-bag-la-county-fair.html">Fair food here</a>. ) Today, I braved a fairly standard lunchtime line (25 minutes), just for the edification of you, my reader. You're welcome.<br />
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The frankfurter here, famously made "especially for Pink's" is Hoffy, all-beef, casing on. The bun is fractionally -- <i>fractionally</i> -- more firm than the one at Coney Dog. The chili dog ($3.45) is also fractionally more toothsome (a word that I use, incorrectly, as a synonym for "chewy'" I'm a <a href="http://www.amazon.com/My-Name-Will-Novel-Shakespeare/dp/0446508837/ref=ed_oe_p">novelist</a> so I'm allowed): getting through the bottom casing without pulling out the dog or some chili is a challenge. Unlike Coney Dog, the mustard at Pink's is applied beneath the chili, which I find less pleasing aesthetically.<br />
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The dog is delicious -- I have decided I prefer all-beef. The chili is definitive: perfectly creamy, perfectly spicy, perfectly salty. I have noticed something while waiting in line with my camera. The stand is decorated with pictures of the stand in past days. The one from 1946 has a prominently displayed neon announcing that they use "XLNT Tamales and Chili."<br />
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RU kidding?!? I have loved XLNT Tamales since I was a teen with the munchies -- and both they and their chili are available by the brick in Southern California supermarkets. I asked the manager if Pink's still uses the same brand, and she told me "yes." With all the discussion about the Pink's chili recipe, it's been right there in <a href="http://www.xlntfoods.com/chili-con-carne/">your grocer's freezer </a>all along, the bastard! (Although One Guy On the Internet<a href="http://chowhound.chow.com/topics/64370#346095"> says</a> that Pink's adds water, flour, and beaten egg to the brick starter, so it must be true.)<br />
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Yes, this a fine and noble chili dog indeed.<br />
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<b>CARNEYS</b><br />
8351 W Sunset Blvd<br />
West Hollywood, CA 90069<br />
Neighborhood: West Hollywood<br />
(323) 654-8300<br />
<a href="http://www.carneytrain.com/">www.carneytrain.com</a> (currently down)<br />
<a href="http://www.yelp.com/biz/carneys-restaurant-west-hollywood">Yelp Info </a><br />
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Carneys on Sunset Strip in West Hollywood is where I generally go when I crave a simple chili dog with a snap. I love the Southern Pacific Railroad car ambiance, the view of the Strip, the easy, free parking (I should note that Coney Dog has free parking too, on the roof). I've always considered Carney's a reasonable, no-hassle alternative to Pink's. Unlike Pink's, with its chaotic one-person-handles-your-order-from-beginning-to-cashier workflow, Carneys' dog is in front of you practically before you order it. The guy behind the counter is invariably efficient, seemingly gruff, but then personable and funny. (When the Better Palate calls me "Honey," which I hate (in public), he asks what my last name is. He laughs when I respond "Bear. Or sometimes Pie.") We are sitting and eating within three minutes of walking in the door, having ordered the Carneys Dog without its Chicago-dog style sliced tomatoes: our benchmark chili-onion-mustard dog.<br />
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The bun is exactly the consistency of Coney Dog's: steamed soft, but with reliable integrity. Like Pink's, the mustard is applied before the chili. But the all-beef dog's snap is just right, popping juicily but not interfering with the bite; it's plump, slightly charred at the very tip, and delicious. The chili tastes a lot like Pink's; I'd be interested to do an actual side-by-side to see if, perhaps, they are the very same. This dog sings four-part harmony; bun, chili, mustard and onions are a perfectly composed quartet; the whole merges gracefully into a sum greater than its parts, and its parts are damn good. My Better Palate and I polish one off; I'm ready for more.<br />
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<b>CONCLUSION</b><br />
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When I expressed fondness for both Pink's and Carneys to my Detroiter friend Danny over our Coneys, he nodded vigorously (Danny does everything vigorously) and said, "I'd eat any of those dogs!" He's right. They're all great. (Alas, I'll never be able to test these three side-by-side with a dog from the original Nathan's on Coney Island, which is <i>certainly</i> great.) And frankly (ha!), very little separates the competitors. It's just a freakin' chili dog, after all. But Sa and I agreed: for the simple chili dog, <b><i>Carneys comes out on top. </i></b>Still, I won't hesitate to chow down at Pink's when the line is reasonable. And if listening to the excited, anticipatory chatter of tourists while contemplating an endless variety of kinky dogs (most recently, the "L.A. Philharmonic Conductor Gustavo Dudamel Dog," a nine inch hot dog, guacamole, American and Swiss cheese, fajita-grilled onions and tomatoes, jalapeno slices, topped with tortilla chips) and maybe mugging for the camera in a Good Day L.A. shoot is what you're in the mood for... well, ya gotta love Pink's. <br />
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Wherever you choose to eat a dog, why not do so this holiday weekend? Raise one to the American worker, and remember that Labor Day comes from a time that <a href="http://www.dol.gov/opa/aboutdol/laborday.htm">unashamedly celebrated</a>, rather than demonized, the collective strength of our workforce.<br />
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<i>Posts like this always generate "Why didn't you include..." comments, so bring 'em on. Cupid's? Skooby's? Tommy's? Let me know.</i><br />
<br />Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com2tag:blogger.com,1999:blog-17425347.post-20926224204362685662011-08-04T15:03:00.000-07:002011-08-04T15:03:59.164-07:00Not Just For Thanksgiving - TurkeyIn lieu of a post about local food today, I'm sharing a link to a half-hour video I just posted to Vimeo of our trip last fall to Paris, Istanbul, and various sites around Turkey. It being me on the trip, there are plenty of yummy food shots. Anthony Bourdain's favorite purveyor of durum (think Turkish burrito) hole in the wall (if you look closely, there's a photo of him with the owner in behind the picture of Sa and me dining on the sidewalk). There's an array of Turkish mezes. There's a lovely fresh fish sandwich, served from a rocking boat on the Mediterranean. There's a breast of canard confit at a Paris brasserie. And that's a crepe that Sa's chowing down on in front of the Moulin Rouge. All you food crazies should know: Turkish food is utterly awesome.<br />
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Do expand to full screen if you wish. It's uploaded in splendid 1080p HD video. Hope you enjoy!<br />
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<iframe frameborder="0" height="300" src="http://player.vimeo.com/video/27225065?title=0&byline=0&portrait=0" width="400"></iframe><br />
<a href="http://vimeo.com/27225065">Jess and Sa Winfield in France, Istanbul, and Cappadocia</a> from <a href="http://vimeo.com/user2135596">Jess Winfield</a> on <a href="http://vimeo.com/">Vimeo</a>.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com0tag:blogger.com,1999:blog-17425347.post-19111902026032506012011-07-28T12:55:00.000-07:002011-07-28T12:55:44.144-07:00Yes, It Rhymes With Mex - TAIX French Restaurant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagLEkfOZIsFLwp9DZJancOmMhZziapMWySFU-ZtBB8yNOEzs8snsS4ivHK1qzK5aiQgIjpiDdWlyPvU0J6U18zgBeu4bIBVVxSfsZadY6w6oxRoKXExUlrUdlpq1yQY9lXEVj/s1600/Taix+Ext+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagLEkfOZIsFLwp9DZJancOmMhZziapMWySFU-ZtBB8yNOEzs8snsS4ivHK1qzK5aiQgIjpiDdWlyPvU0J6U18zgBeu4bIBVVxSfsZadY6w6oxRoKXExUlrUdlpq1yQY9lXEVj/s320/Taix+Ext+2.jpg" width="213" /></a></div><br />
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<b>TAIX French Restaurant</b><br />
1911 Sunset Blvd.,<br />
Los Angeles, CA 90026<br />
213.484.1265<br />
Info on <a href="http://www.yelp.com/biz/taix-french-restaurant-los-angeles">Yelp</a><br />
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You've driven past it a million times, on your way downtown or to Dodger Stadium or to your hipster friends' houses in Echo Park and Silver Lake. It looks like one of those old school L.A. restaurants that's been there for so long, unchanging, that that can't possibly be any good. You know the type: Little Joe's Italian restaurant still hunkered down in the middle of Chinatown (terrible!); The Buggy Whip on the way to LAX; the Smokehouse.<br />
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Taix French Restaurant shares a period-LA vibe and catacomb-y, sprawling design with those places, and I confess it made me afraid to eat there. I generally avoid restaurants that take up an entire city block. But after finally, trepidatiously going to check it out about a year ago, I've been a dozen times since and it's become one of my favorite restaurants, full stop.<br />
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Pulling up to the valet under the Smokehouse-like covered motor court ($2.50 charge - a sign of good value to come) you realize you can be nowhere but Los Angeles. The wide entryway features Flintstones-scale brick pillars -- one can imagine Fred pulling up and ordering a car-tilting sized side of Boeuf -- as accent to the Tudor building that is the home to "French Country Cuisine." You're not surprised to learn that although the restaurant has been in operation as a strictly family enterprise since 1927, the current location opened right in the Flintstones wheelhouse: 1962. Entering through heavy wood and wrought-iron doors, you ambulate down a long flagstone hallway past the restaurant's 321 Lounge, which is worthy of another post all its own. Suffice to say it's a comfy, intimate space voted "Best Free Music Venue" by the LA Weekly), with a spectacular long bar that pours long drinks and serves the restaurant's full menu.<br />
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A pleasant if comfortingly aloof maitre'd' takes you to the main dining room, which is a pastiche of a tourist's imagination of a high-end French restaurant. Gold and black marble-glass walls, baroque chandeliers, Art-Nouveau etched glass; it's a tour of styles from Belle Epoque to Art Deco that somehow manages to hang together... just barely. Every table in the main room is a comfy booth. Another plus.<br />
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But the food and drink are where Taix shines. Their <a href="http://www.taixfrench.com/dinner_menu.pdf">dinner menu</a> (they also have lunch, late-night (service in the bar 'til 1:00am weekends) and even children's menus) strives for, and achieves, classic French country cuisine with none of the attitude, obfuscation, or overcharging of most French restaurants. Cocktails are expertly made, generously poured, and reasonably priced. Appetizers run the socio-economic gamut. If you're feeling peasant-y there's a simple, tangy Ratatouille ($5.50) and a classic Gratinée a l’Oignon (French Onion Soup) ($6.95). If you're feeling bourgeois, there are two kinds of Moules Frites (steamed mussels), a classic white wine "Moules Mariniére" and a Moules Maison, featuring leeks, both of which are bread-soppingly tasty. If you'd prefer to let them eat cake while you pop escargots, Taix's snails are imported from Bourgogne ($16.95) And if you're feeling ugly American, there's an $8.95 Macaroni Gratin that is plain ol' mac and cheese, an entree-sized portion, that's become one of my favorites in town.<br />
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The dinner entree menu is a tour of delights. The Poulet Rôti au Jus (roasted half chicken, $13.95) is the best I've had in any restaurant anywhere. The Côte de Porc Grillé (Grilled pork chop with port wine and caramelized onions, $19.95) is tender, perfectly cooked, the onions an ideal complement. Plat de Côte de Boeuf Braisé (Braised short ribs in an exquisitely dark, reduced Cabernet sauce on garlic mashed potatoes) is heavenly and rich in the best French style. Trout almandine, rack of lamb, skirt steak... all have been yummed over by dining companions over several visits. On my last trip, on the waiter's recommendation, I had the Tagliatelles Aux Fruits de Mer<span class="Apple-tab-span" style="white-space: pre;"> </span>($19.95) a simple pasta with seafood, cream, and white wine that was simply splendid, despite its Italian roots. As you can see, the prices are ridiculously reasonable for Los Angeles. Most entrees are under $20.00, none is over $30.00, and, especially if you treat yourself to an appetizer or two, the portions are plenty. (although $4.00 extra gets you soup du jour and your choice of salad).<br />
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Also of note are the rotating "Cuisine Grand-mére" (Grandma's Cooking) specials. I've been back several times to get Thursday's heavenly Lapin a la Dijonnaise, a braised half rabbit with mushrooms, pearl onions and mustard sauce, and have in fact launched a personal campaign to eat more rabbit. So good. Tuesday's Braised Oxtail and Saturday's Duck a l'Orange are also exceptional. Basically, everything is good at Taix; I've yet to be disappointed with any dish I've ordered there. And the wine list is terrific, an array of both French and California wines, with loads in the $20-30 range (also lots of half-bottles, which is nice), and helpful and knowledgable waiters to help you choose one.<br />
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And yes, ladies, there is Mousse au Chocolate and Crème Brûlée to be had for dessert.<br />
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[Alas, my trusty point and shoot Canon Powershot 450 finally died while writing this, and I have no photos of the food. But somehow that seems right... firing flash photos against such tasty, classy dishes seems wrong, somehow. I'll try to fill in next time I go. In the meantime, there are some swell photos of a lamb chop and a review on the<a href="http://laist.com/2007/11/09/taix.php"> LAIST website</a>.]<br />
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I never post bad reviews, and I don't generally give star ratings because of the difficulty of balancing quality and value. But Taix gets my strongest recommendation: a true LA institution serving outstanding food with excellent service and fun ambience at reasonable prices. It's my kind of place. And just today, as I was prepping this post, I received an e-mail that it was voted "Best French Restaurant" in an <a href="http://www.latimes.com/custompublishing/readerschoice/restaurants/la-ss-readerschoice-taix-072429011,0,1434331.story">LA Times Readers Choice poll</a>. Clearly, you should go dine there.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com0tag:blogger.com,1999:blog-17425347.post-28717979267001005832011-07-21T12:08:00.000-07:002011-07-28T13:10:29.704-07:00Bânh Mi? Bânh You! - Jenny Mai Fast Food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwvoJOq41vhMWBGpb8xNzX5c_dD6jbJYiJ-8TOm5VPZigw5Q-MzEpi5Jd0SudTGM9thmmMrBbUbOsmT3wOcBv5jtkGZ6CX2lbq8MWhL8-m4SoRHGYp3r6PWBdSOS0xdaQXwZu/s1600/IMG_0740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwvoJOq41vhMWBGpb8xNzX5c_dD6jbJYiJ-8TOm5VPZigw5Q-MzEpi5Jd0SudTGM9thmmMrBbUbOsmT3wOcBv5jtkGZ6CX2lbq8MWhL8-m4SoRHGYp3r6PWBdSOS0xdaQXwZu/s400/IMG_0740.jpg" width="400" /></a></div><br />
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<div style="display: inline !important;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: large; line-height: normal;"><b>Jenny Mai Fast Food</b></span></span></b></div><br />
424 W. College Ave.<br />
Los Angeles, CA 90112<br />
(213) 617-7638<br />
CASH ONLY<br />
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Info on <a href="http://www.yelp.com/biz/rainbow-bakery---jenny-mai-fast-food-los-angeles">Yelp</a><br />
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<i>[Note: this post has been edited to update the restaurant's name following a change of ownership.]</i><br />
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Between our matinee subscription series at Disney Hall, Sa's garment district shopping needs, and the seeming endless cycle of jury duty, we find ourselves downtown at lunchtime a lot. Lucky for us, this means FOOD. Of course, within ten minutes of the Civic Center there are loads of options, from the delights of Little Tokyo to the dim sum and seafood palaces of Chinatown. But you don't always have time for a full sit-down meal at lunchtime. One of our go-to tos for a quick grab and go is a handful basketful of taquitos from Olvera Street, which <a href="http://lafoodcrazy.blogspot.com/2006/04/walking-walk-taquito-talk.html">I discuss here</a>. But lately we've been availing ourselves of the splendid and little known (outside the foodie community) Vietnamese sandwich they call <i>bânh mi</i>. Bânh mi literally means "flour roll" in Vietnamese: it's a baguette. You wonder why a baguette is an authentic Vietnamese culinary item, but as soon as you ask out loud, you'll remember that the French were colonizing Vietnam as early as 1850, and some elements of French cooking entered their cuisine.<br />
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So, a <i>bânh mi</i> is simply a sandwich made with Vietnamese ingredients on a light baguette. The ingredients are as variable as any sandwich, but you'll find a few common items: a choice of protein (maybe bbq pork, pork skin, chicken, ham, tofu, or more exotic stuff like head cheese); usually mayonnaise, sometimes with garlic; a slaw made of pickled daikon, shredded carrots and fish sauce; and cilantro, jalapeños, or cucumbers. Many of the "special" bânh mi combination sandwiches -- think Italian sub -- also come with a light smear of pate at the base of it all.<br />
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</div>Yes, it's as delicious as it sounds, and surprisingly light. The bread is airy thanks to a high rice flour-to-wheat flour ratio, but still pleasantly chewy. My favorite bânh mi, the bbq pork with pate combo, is rich and savory at its heart, but lightened and brightened by the sweetness of the carrots, the tanginess of the pickled daikon, and the zip added by the cilantro. The sandwiches are nearly footlong, but it's entirely possible to eat the whole thing without feeling overfed. You'll see bânh mi offered at many Vietnamese and Vietnamese owned Chinese restaurants and delis in Chinatown; there are no doubt serviceable ones scattered throughout L.A. I find myself on La Cienega Blvd. quite often and have sampled a couple at <a href="http://www.yelp.com/biz/absolutely-phobulous-los-angeles">Absolutely Phobolous</a>. But our favorite sandwiches are at <a href="http://maps.google.com/maps?q=Rainbow+Bakery,+424+West+College+Street,+Los+Angeles,+CA+90012-2314&hl=en&ll=34.064446,-118.238168&spn=0.010932,0.012252&sll=34.104566,-118.351347&sspn=0.011371,0.012252&z=16">Jenny Mai's Fast Food</a> (until recently Rainbow Bakery; ownership has changed but staff, menu, and prices remain the same) located in an alley-like strip mall that, unusually for Chinatown, actually offers free parking with validation.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTgHswNy7eMTZJKiIiy7lMJ88khvc7gQKqrOp6HRcwOqo_jzUY7TJwZMOtvg5w-kp2B7bK1W0t38JqQ50ux_gecUHFgQpQ-MkKRZxXp3d3_CoUPP6z09SqNQHHRF0ZMNFN7EG/s1600/IMG_2183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTgHswNy7eMTZJKiIiy7lMJ88khvc7gQKqrOp6HRcwOqo_jzUY7TJwZMOtvg5w-kp2B7bK1W0t38JqQ50ux_gecUHFgQpQ-MkKRZxXp3d3_CoUPP6z09SqNQHHRF0ZMNFN7EG/s320/IMG_2183.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Order your sandwich at the brightly neon-lit counter from the numerous pictures on the wall, and the freshly made bread is toasted for you, the sandwich assembled to order. Eat at one of the small tables or, as we usually do, take it over to the lovely garden outside Disney Concert Hall for a picnic.<br />
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The other excellent news is that bânh mi are generally inexpensive: Jenny Mai''s are a measly $2.95.<br />
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The lasting influence of French colonization and American war in Vietnam is one for historians to debate. But at least all of that misery and death had one pleasant result: it led directly to the multicultural culinary phenomenon of expatriates bringing tasty, tasty bânh mi to Southern California.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com1tag:blogger.com,1999:blog-17425347.post-11632062383610434272010-06-05T11:18:00.000-07:002010-06-05T11:26:28.413-07:00La GolondrinaAt the risk of turning my blog into a tweet fest, I thought my readers might be interested in <a href="http://feedproxy.google.com/~r/latimes/news/opinion/commentary/~3/UnhkwYF8_ZY/la-oe-morrison-vivianbonzo-20100605,0,5310823.column05,0,5310823.column">this Patt Morrison interview</a> with the owner of Olvera Street institution (and one of my favorite old-school Mexican restaurants), La Golondrina. Her ideas for giving the street a shot in the arm are excellent and necessary. Go buy a margarita and some taquitos to support her"Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com0tag:blogger.com,1999:blog-17425347.post-61835603104299415022010-05-20T11:25:00.000-07:002010-05-20T18:40:05.124-07:00Good F&ckin' Tacos -- Pinches<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSGyCkHI-JqhKxPUDlLYiW8RKp80fs3Ut6ImOYM2nxfx00XU7z0nJQxzrUTgGXyN2dVmgmMoUMb78_Xw9beNB9MEhXHdGeHFLf0zQjrCdEKXUeT5y43qu2DQ-RQBx5yRgcp5j/s1600/Pinches+ext2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSGyCkHI-JqhKxPUDlLYiW8RKp80fs3Ut6ImOYM2nxfx00XU7z0nJQxzrUTgGXyN2dVmgmMoUMb78_Xw9beNB9MEhXHdGeHFLf0zQjrCdEKXUeT5y43qu2DQ-RQBx5yRgcp5j/s400/Pinches+ext2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473440565115628482" /></a><br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBxilFzOoWD0tYS92gwNEay2WXEHiTg9S1Hi-F5OsQt-Eu5cECZjwOKsWL0YRTeTGdJuPoNIx3U02Nl_681zWTomuC_vhzIxLOExCbENONWw0sG943vATEBvSWeeDB5YKYfQS/s1600/Pinches+Ext..jpg"></a><div style="text-align: center;"><br /></div><div><br /></div><div><div><b>Pinches Tacos</b></div><div>8200 West Sunset Boulevard</div><div>West Hollywood, CA 90046-2414</div><div>(323) 650-0614</div><div>pinchestacos.com</div><div><a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pinches+Tacos,+8200+West+Sunset+Boulevard,+West+Hollywood,+CA+90046-2414&sll=34.107043,-118.363266&sspn=0.041432,0.086174&g=8200+W+Sunset+Blvd,+Los+Angeles,+CA+90046,+USA&ie=UTF8&hq=Pinches+Tacos,&hnear=8200+W+Sunset+Blvd,+West+Hollywood,+CA+90046&ll=34.097911,-118.366613&spn=0.020718,0.043087&z=15&iwloc=A">Google Info</a></div><div>Open seven days. MC/Visa/AMEX. Free parking.</div></div><div><br /></div>For much of my life, the corner of Sunset Blvd. and Havenhurst, just west of Crescent Heights was one of my favorite corners in Los Angeles. As a twentysomething cartoon geek, I'd make occasional pilgrimages there to visit <a href="http://www.seeing-stars.com/Shop2/DudleyDoRight.shtml">the Dudley Do-Right Emporium</a>, the only place (back in the pre-Internet era) where you could buy officially licensed Jay Ward merchandise. I'd load up on Mr. Peabody figurines and George of the Jungle t-shirts and worship the iconic statue of Rocky and Bullwinkle outside the doors..<div><br /></div><div>Alas, the Emporium closed permanently in 2004 (though the statue blissfully remains), but I'm going back to that corner regularly again. Not to see and be seen at Bar Marmont across the street. I'm there for the stellar Mexican food at Pinches Tacos.</div><div><br /></div><div>There is so much to love about Pinches. First there's the name. If you don't even speak that much street Spanish, well... you need to get out more, but it's translated in the title of this post. Suffice to say goes well with <i>puta</i> and <i>cabron</i>. Beyond the name, there's the pleasant corner location, where you can sit on the shady sidewalk patio and watch entourage-laden Escalades and Range Rovers pull up to the Chateau Marmont. And there's the fact that this tiny establishment offers... wait for it... <i>free pinche parking! </i>On the Sunset Strip, this is pinche rare and pinche awesome. Pinches is open til midnight, but stretches out to 3:00am Thursday-Saturday, for those late night post-club burrito needs.</div><div><br /></div><div>The interior is perfect for a taco stand, and surprisingly down to earth for such a high rent location. Except for the Dayglo pink exterior with the bright blue neon sign on the side, it feels like any friendly neighborhood taqueria. Sombreros and the usual pictures of Mexican revolutionaries, artists and chanteuses adorn the walls. The menu is written on a white eraserboard, and features a deceptively simple array of tacos, burritos, tortas, sopes and enchiladas.</div><div><br /></div><div>The food is perhaps best described as a meeting point between the Yucatecan stylings of the hip but overrated Lotería restaurants (at Farmer's Market, on Hollywood Blvd. and in Studio City) and your local taqueria. The servings at Pinches are larger, the offerings more kitchen-sink; my wife often complains that Lotería doesn't put enough "stuff" on their tacos and burritos. At Pinches, burritos ($7.50-8.95) come with the works: beans, rice, guacamole, onions, cilantro and salsa. Tacos ($2.00-2.95) come with whatever the chef thinks belongs on that taco. No overachieving salsa bar here: they give you what's good for the goose, not the gander.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfx3D1ZZyLdunaRcbPivsE5p5JqhFdDzJ5JtCvKKGWwjWvTwq1MQVL19SwEC5JV1NRtF0SqnQ-trFAAN4VlDh2j9wA8f51-pgFMS-w_rTOfDWUJHDd76xv5wtc_hyphenhyphenDoI8_xrz/s1600/Combo+Plate.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfx3D1ZZyLdunaRcbPivsE5p5JqhFdDzJ5JtCvKKGWwjWvTwq1MQVL19SwEC5JV1NRtF0SqnQ-trFAAN4VlDh2j9wA8f51-pgFMS-w_rTOfDWUJHDd76xv5wtc_hyphenhyphenDoI8_xrz/s400/Combo+Plate.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473441056976437042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div>Al pastor -- though a little dry for my taste; those who prefer a gooier, sweeter pork will want to go for the excellent marinated pork <i>adobado -- </i>comes with a sweetish red. The delicious Angus beef grilled carne asada comes with onions, cilantro and a fiery roasted <i>salsa verde</i>. The Veracruz style pescado comes with a well-matched slaw and an medium-spicy <i>roja</i> that adds a little heat without overwhelming the delicate fish flavor.</div><div><br /></div><div>Ingredients are excellent and carefully prepared. The guacamole is tangy, chunky, perfectly seasoned; rice is fluffy, seafood items fresh and tender. Like Lotería, their rich black chicken mole is a star here, and especially nice to be able to get in that big burrito format -- with all the "stuff."</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuTbNd7_NLZ2UWpNzU2-cIXzsCjSsXTucpXmbICMcgCna6o7ULJagXx4UL7FFZ2rVe3kJaIfXTBQx_sFKjalxF-iSAvXJ_IojG3gHZUQaTay_dQeJ-UIVu0OZ2so7S3fXUc_W/s400/Mole+Burrito.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473439096985665154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><br /></div><div>In addition to the standard taco and burrito fillings, there are California touches like optional wheat tortillas, and a unique array of unusual regional items: Oaxacan cheese enchiladas ($7.95), cactus tacos ($2.00), and taquitos or flautas filled with potato and Manchego cheese ($2.95-3.95), corn on the cob served street-vendor style, and homemade guava flan. But let's face it, you're probably getting a burrito or that 3-taco combo plate (a bargain at $8.95) pictured above.</div><div><br /></div><div>True, prices may be steeper than your local taqueria, but hey they gotta pay the rent, and... isn't that pinche Lindsay Lohan naked in a window across the street? </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBxilFzOoWD0tYS92gwNEay2WXEHiTg9S1Hi-F5OsQt-Eu5cECZjwOKsWL0YRTeTGdJuPoNIx3U02Nl_681zWTomuC_vhzIxLOExCbENONWw0sG943vATEBvSWeeDB5YKYfQS/s400/Pinches+Ext..jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473439467874990898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><br /></div><div>And if you're like me, when you walk back to your freely-parked car, you can take a few extra steps and take a moment to bow your head to Rocky and Bullwinkle. </div><div><br /></div><div><br /></div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com8tag:blogger.com,1999:blog-17425347.post-83999552059602032342010-04-22T12:15:00.000-07:002010-04-22T13:13:34.277-07:00It's Chinatown, Jake -- Ocean Seafood<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwB127LvYmfH3b5WVBc9XxHgklmt1VxTbBKTawAENRkfPkd1ypZyUJdSIbZ9mQg_do1maaJ7fY_ZjJsL48b2kDBKKWSyaCvznELSZMxvmsIdomu0lMCBMd2fra2Lof8Wr9ST_/s1600/Ocean+Ext..jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwB127LvYmfH3b5WVBc9XxHgklmt1VxTbBKTawAENRkfPkd1ypZyUJdSIbZ9mQg_do1maaJ7fY_ZjJsL48b2kDBKKWSyaCvznELSZMxvmsIdomu0lMCBMd2fra2Lof8Wr9ST_/s400/Ocean+Ext..jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463037238960813858" /></a><br /><b>Ocean Seafood</b><br /><div><div>747 North Broadway</div><div>Los Angeles, CA 90012-2819</div><div>(213) 687-3088</div><div><a href="http:/">www.oceansf.com</a></div><div><a href="http://maps.google.com/maps?client=safari&rls=en&oe=UTF-8&um=1&ie=UTF-8&q=ocean+seafood+chinatown&fb=1&gl=us&hq=ocean+seafood+chinatown&hnear=Los+Angeles,+CA&cid=0,0,5361529841430340739&ei=G6DQS7vsJY6yswP7i8TfCQ&sa=X&oi=local_result&ct=image&resnum=1&ved=0CAkQnwIwAA">More Info</a></div><div><br /></div></div><div><span class="Apple-style-span" style=" white-space: pre; font-family:'Lucida Grande';font-size:11px;"><iframe width="425" height="350" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?q=ocean+seafood+chinatown&gl=us&cd=1&ei=fKDQS8DYKoGKtQPQsbzmDQ&sig2=NdldppV76F4FERuuh68-Uw&sll=34.061357,-118.238825&sspn=0.006295,0.006295&ie=UTF8&hl=en&view=map&cid=5361529841430340739&ved=0CFQQpQY&hq=ocean+seafood+chinatown&hnear=&ll=34.061357,-118.238825&spn=0.006295,0.006295&iwloc=A&output=embed"></iframe><br /><small><a href="http://maps.google.com/maps?q=ocean+seafood+chinatown&gl=us&cd=1&ei=fKDQS8DYKoGKtQPQsbzmDQ&sig2=NdldppV76F4FERuuh68-Uw&sll=34.061357,-118.238825&sspn=0.006295,0.006295&ie=UTF8&hl=en&view=map&cid=5361529841430340739&ved=0CFQQpQY&hq=ocean+seafood+chinatown&hnear=&ll=34.061357,-118.238825&spn=0.006295,0.006295&iwloc=A&source=embed" style="color:#0000FF;text-align:left">View Larger Map</a></small></span></div><div><br /></div><div>Everyone knows that the best Chinese food this side of Hong Kong is in the San Gabriel Valley: Monterey Park, San Gabriel, Alhambra, Rosemead... You know that, right? It's true. But sometimes that extra five is just too many minutes on the 10. Sometimes you're stuck downtown. Jury duty, maybe. Who knows, maybe you're using public transportation, and Monterey Park isn't an option. Maybe you're like me, and you just like the vibe and the romance of L.A.'s original Chinatown. After all, San Gabriel doesn't have one of the great movies of all time named after it. To paraphrase Lucy Van Pelt, "How can San Gabriel be so great if it doesn't even have a movie named after it?"</div><div><br />Many folks will tell you that if you're having Chinatown Chinese food, you should go to Empress Pavilion. And if you were looking for dim sum, I'd say they might be right. But when I want dinner in Chinatown, I head for Ocean Seafood.<br /><br />It's located on the top floor of the same arcade that houses Mandarin Deli, Pho 79, and Kim Chuy -- all utterly worthy restaurants. It occurs to me that if I could only pick one building in L.A. in which to eat, it would be this one.<br /><br />Aside from the simple loveliness of its name (isn't "ocean" one of the prettiest words in our language?), Ocean Seafood serves awesome meals in classic Hong Kong Seafood style. Entering from street level, you're greeted by a mirrored foyer with a burbling, stone-waterfalled koi pond. <div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfGoVfQhK2qfw0WwGgBjkwOgspNxSfRxAkTWkOCduteCjNtukU6DNsjO9ioQhCdjO4yakjGLq1q_MJR_9Ed_LPj-3MLFoYqpRhjEYAWGn6Z1tiYweraZtVti51TsrJPh5Lu1b/s1600/Ocean+Koi.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfGoVfQhK2qfw0WwGgBjkwOgspNxSfRxAkTWkOCduteCjNtukU6DNsjO9ioQhCdjO4yakjGLq1q_MJR_9Ed_LPj-3MLFoYqpRhjEYAWGn6Z1tiYweraZtVti51TsrJPh5Lu1b/s400/Ocean+Koi.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463037246214459410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 301px; height: 400px; " /></a></div><div>You're already feeling pretty blissed-out by the time you arrive at the dining room upstairs, where your first sight is of bubbling saltwater tanks full of the little and not-so-little sea beasties you're about to consume.<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqkfuJTsZ_F33e8VJOLr2M6MLfN1QGL5exu_vqe_J25QiTl-rWU85ZnyAkgMV41idb4L5s_5JCwntXMFuOEF5nF3e52yzfTO8wL1gHZAxPJbedQMXP2AEm6YaEbal-79U_lRM/s1600/Ocean+Shrimp.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqkfuJTsZ_F33e8VJOLr2M6MLfN1QGL5exu_vqe_J25QiTl-rWU85ZnyAkgMV41idb4L5s_5JCwntXMFuOEF5nF3e52yzfTO8wL1gHZAxPJbedQMXP2AEm6YaEbal-79U_lRM/s400/Ocean+Shrimp.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463037251583905906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br />The room is what you want in a Chinese Seafood palace: huge, gilt, filled with lazy susan bedecked tables and a "full bar" that's as perfunctory as the typically crappy service.<br /><br />We usually bring another couple, and get the same half dozen dishes here. Other stuff is good, but it's always these dishes that I crave.<br /><br />Start off with the Peking Duck. I once got into an online spat with Jonathan Gold because I love the Peking Duck here, which he argued was like ordering pasta in a French restaurant. Screw you, I basically said, I've had some great pasta in French restaurants, and if you won't order the Peking Duck here because it's regionally not a authentic Hong Kong style dish, your loss, Pulitzer dude.</div><div><br /></div><div> </div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uEf3_Erz7VvOAEfSu2whuBAnuOhPWOqrRcZhwrNvD-x98VnKTRkDcWkg1XepkM1Iwwl0rPlsKIVBKqlNUkgyPtd33y5zML1wIX-w9oAhOfjLnBbnvBp4XBf7FJjjp86VdCr-/s400/Ocean+Peking.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463037254585682802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /><div>Peking duck, for those not familiar, Is a whole-or-half duck, roasted. Its skin and a layer of fat are sliced off at your table and placed on a fluffy pancake with a smear of sweet plum sauce and a scallion, and served on a small plate with a shrimp cracker, to be eaten as finger food.<div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWqO6L3iybIZ9BQZXp4hBl6nBa4r5up6JVE91a6PcL0v6JjPNLLgK2shN5jn3FCYdQz1GGi1JE4oCUCIwRl5Yr1zOQ_YXHbAyye8NHK6wVhE5kP7gBoUpuEvm2ISL76zV7V0h/s1600/Peking+done.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWqO6L3iybIZ9BQZXp4hBl6nBa4r5up6JVE91a6PcL0v6JjPNLLgK2shN5jn3FCYdQz1GGi1JE4oCUCIwRl5Yr1zOQ_YXHbAyye8NHK6wVhE5kP7gBoUpuEvm2ISL76zV7V0h/s400/Peking+done.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463038954163205586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div>The remainder of the fowl is taken away, cleavered into chopstick-sized portions, and brought back to you for further consumption. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf653jV7wQjqm93wOxDwiOA63lcBRcIF4NQWwRRWc9j5kCn2GsU8WGT0kdTYmL1ZTVHm_BHe7DNkaK0r-Ya-ThM77Dh2vj5502GepkVHj9_l4qxpIBTr-2YRKvvtrIAKxK72go/s1600/Peking+Meat.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf653jV7wQjqm93wOxDwiOA63lcBRcIF4NQWwRRWc9j5kCn2GsU8WGT0kdTYmL1ZTVHm_BHe7DNkaK0r-Ya-ThM77Dh2vj5502GepkVHj9_l4qxpIBTr-2YRKvvtrIAKxK72go/s400/Peking+Meat.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463038959803260834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div>This is just one of the best dining experiences there is, and at $14.50 for half a duck or $26 for a whole, worth the price of admission.</div><div><br />We then move on to the Crab in XO Sauce. The crab you will have formed a personal relationship with: they bring the live one you order straight from its tank in a plastic bag, to wave its goodbyes to you before hitting the pot. The XO sauce is kinda dated by now -- it was big in the 90s -- but I still love it. A family-secret concoction of finely garlic, onion, chilis, tiny dried shrimp, salt cured fish, and the like, it's spicy, tangy and oceany. Eating this dish is a freaking mess, but worth every stain. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNez6ofaVDnOpsOcIlCvSANl2hxysj_CigzfSX6ZpWi_-s-MvbkREFCMyJlQ1CqyYvP7xUbUrTprRskE5MLUbx5dsyeTlBy0uUoouAcFbjgXNg030Ef6L_tUHe1NpclLwZftjE/s1600/Crab+XO.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNez6ofaVDnOpsOcIlCvSANl2hxysj_CigzfSX6ZpWi_-s-MvbkREFCMyJlQ1CqyYvP7xUbUrTprRskE5MLUbx5dsyeTlBy0uUoouAcFbjgXNg030Ef6L_tUHe1NpclLwZftjE/s400/Crab+XO.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463038969098132978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div>The golden ticket on this plate are the crab shoulders, not the legs... put the whole donut-hole sized shoulder piece in your mouth and suck until it's empty. Then use the hot towel provided to clean up.<br /><br /></div><div>After that, a nice palate cleanser of Chinese broccoli, steamed with garlic. </div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Wb_ZpEtV7AuACUmcV2E2IxRP2L1gBcw1jyzHcyDyuYycrc0R3QCUk-IxbJQHHqzC0tnzoGF0vkHmuNrTp4TJ07vQx7cOgQ6LUPN5qVlbRvV7BtRd6__K91XxFmAgQ4paX4wQ/s1600/Broccoli.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Wb_ZpEtV7AuACUmcV2E2IxRP2L1gBcw1jyzHcyDyuYycrc0R3QCUk-IxbJQHHqzC0tnzoGF0vkHmuNrTp4TJ07vQx7cOgQ6LUPN5qVlbRvV7BtRd6__K91XxFmAgQ4paX4wQ/s400/Broccoli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463038983737918242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div>Okay, the garlic isn't exactly palate cleansing, but the broccoli is fresh and crunchy. I could eat this stuff all day.</div><div><br /></div><div>Finally, after all that protein, a traditional "filling-in-the-corners" carb dish, just to make sure you don't leave hungry. We generally go for the House Special Pan Fried Noodle, a mixture of chicken, pork, fish and veggies atop your crispy-browned-giving-way-to-saturated soft noodle.</div><div><br />For dessert... well, why have funky Asian dessert when you can just order the sweet honey walnut shrimp instead, smothered in a rich, creamy mayonnaise and honey sauce, with crunchy candied walnuts?</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dCSeID64bMcTyT7-2YnOLFill2UCt7ziq6-VouU-D7EcKJA2wFw85E4GCNHGpfPFLyk990voZpGw0W7z50YCjWTy14sdXCZG_C6V2ehi1pmGoBuE0fINLz4jf0GTUEmSoOfX/s1600/Honey+Walnut+Shrimp.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dCSeID64bMcTyT7-2YnOLFill2UCt7ziq6-VouU-D7EcKJA2wFw85E4GCNHGpfPFLyk990voZpGw0W7z50YCjWTy14sdXCZG_C6V2ehi1pmGoBuE0fINLz4jf0GTUEmSoOfX/s400/Honey+Walnut+Shrimp.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5463041149576625058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><br />All this can be had for about $30 pp for four. Wash all this down with a Tsing Tao, and I guarantee you won't be hungry again in an hour.<br /></div><div><br /></div><div>They also do a fine dim sum brunch. There's free parking available underground; they validate for the parking lot adjacent.</div></div></div><br /></div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com1tag:blogger.com,1999:blog-17425347.post-23970882148064120502010-01-18T12:10:00.000-08:002010-01-18T14:20:22.903-08:00A Boatload of Noodles - Sapp Coffee House and Thai Town Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRq7h4r5mrW48BOK6QT_QhyphenhyphenK8dHvSS-titpK8gIqaqVeGDSpV5xU8-psSbGzXRzYnpMRo6-NzLQphhQkz4QVvynk1CwSY2uWk4ZOK58rwrgsJrnT2TR2c8z7Ye0mS5rux7ojq/s1600-h/IMG_0810.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 397px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRq7h4r5mrW48BOK6QT_QhyphenhyphenK8dHvSS-titpK8gIqaqVeGDSpV5xU8-psSbGzXRzYnpMRo6-NzLQphhQkz4QVvynk1CwSY2uWk4ZOK58rwrgsJrnT2TR2c8z7Ye0mS5rux7ojq/s400/IMG_0810.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5428208113748775970" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Thai Boat Noodles at Thai Town Noodles</span></div><div><div><b><br /></b></div><div><b>SANAMLUANG</b></div><div><b><div><span class="Apple-style-span" style="font-weight: normal;">5170 Hollywood Blvd</span></div><div><span class="Apple-style-span" style="font-weight: normal;">Los Angeles, CA 90027</span></div><div><span class="Apple-style-span" style="font-weight: normal;">(323) 660-8006</span></div><div><span class="Apple-style-span" style="font-weight: normal;"><a href="http://www.yelp.com/biz/sanamluang-cafe-los-angeles">On Yelp.com</a></span></div></b></div><div><b><br /></b></div><div><b>THAI TOWN NOODLE</b></div><div>5136 Hollywood Blvd</div><div>Los Angeles, CA 90027</div><div>(323) 667-0934</div><div><a href="http://www.yelp.com/biz/thai-town-noodle-los-angeles">On Yelp.com</a></div></div><div>NOTE: CASH ONLY</div><div><div><br /></div><div><b>SAPP COFFEE SHOP</b></div><div>5183 Hollywood Blvd</div><div>Los Angeles, CA 90027</div><div>(323) 665-1035</div><div><a href="http://www.yelp.com/biz/sapp-coffee-shop-los-angeles">on Yelp.com</a></div></div><div><br /></div><div>NOTE: ALL THREE ARE <i><b>CASH ONLY</b></i></div><div><br /></div>Suddenly it's winter. The weather has turned from dry and brittle to apocalyptic downpour. It is a time when the cold, hard world chills the fires of the soul. We seek light, warmth, and spark. Recently, I've been finding spiritual and gastronomic solace in the strip malls of Hollywood Blvd. that make up the main drag of our Thai Town, where in utilitarian, but bright, clean and pleasant noodle houses, everything, for a few slurp-filled minutes, can seem well with the world.<div><br /></div><div>I have long been a devotee of Sanamluang, a cacophonous and seemingly always-crowded <a href="http://www.laweekly.com/locations/sanamluang-cafe-113005/">favorite of foodie idol Jonathan Gold</a>. As Gold notes, Sanamluang has the advantage of being open until 4:00 am, but with their giant, confusing menu and perfunctory-at-best service, it can be difficult to get at the admittedly delightful delights of their menu -- such as the General's Noodle Soup that Gold describes as "thin, garlicky egg noodles garnished with bits of duck, barbecued pork, crumbles of ground pork and a couple of shrimp, submerged in a clean, clear broth," and the dry, soupless version of the same dish that I actually prefer. But I haven't visited Sanamluang in some time... at my last visit, I nearly missed the beginning of <i>The Two Towers</i> at the Arclight because the service was so slow.</div><div><br /></div><div>Then last year, when on his (also perfunctory) Los Angeles episode of <i>No Reservations</i>, Anthony Bourdain visited Sapp Coffee Shop with a local blogger who operates both the <a href="http://eatdrinknbmerry.blogspot.com/2006/10/anthony-bourdain-lunch-to-remember.html">Eat Drink & Be Merry</a> and <a href="http://noodlewhore.blogspot.com/2006/08/hungry-zombies-of-thai-town-sanamluang.html">Noodle Whore</a> websites, I noted it: never been. when the first frigid days of December hit, and I found myself both in need of winterizing supplies at Home Depot and craving something spicy and soupy, I took myself to Sapp, tucked in the corner of an unassuming strip mall. I ordered the Bourdain-approved Thai Boat Noodles. </div><div><br /></div><div>These may be my new favorite noodles, topping even the delicious Korean-style black bean and onion sludge served at House of Joy in Glendale. A pho-like blend of beef shank, tendon, tripe, liver -- almost every imaginable part of a cow -- simmering in a rich broth of beef blood and swimming with scallions and herbs -- this is a hearty as the heartiest beef stew, but leaves you feeling as light as a feather. Don't be too afraid of the ingredients. The soups are assembled to order, and the friendly and helpful English-speaking waitstaff will be happy to omit any ingredient that offends sensitive Western sensibilities. One even asked, when I ordered the "Noodle soup with Pork, Ground Pork, Pork Liver and Fish Ball," if I was cool with pork liver. Yes, but thank you for double-checking! Soups are only moderately hot even when ordered spicy, but an array of chilis, powders and sauces on the table make for endless customization.</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7N6oX6ARRXXvSvq965Z6lx348OWBZpC8m18y7gi59vv1QywSt5sJrBypKXoXX6jCQ7l8X1PCP4Co1v3fSqUjvurPs77DMVFqA5JyKDzycShG7OlLD_TwwdpPlvv_0gV5JDCX/s1600-h/Sapp+Thai+Boat.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7N6oX6ARRXXvSvq965Z6lx348OWBZpC8m18y7gi59vv1QywSt5sJrBypKXoXX6jCQ7l8X1PCP4Co1v3fSqUjvurPs77DMVFqA5JyKDzycShG7OlLD_TwwdpPlvv_0gV5JDCX/s400/Sapp+Thai+Boat.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5428207079639055410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div style="text-align: center;"><i>Thai Boat Noodle at Sapp Coffee Shop</i></div><div><br /></div><div>After some further research into the noodleries of Thai Town, I found myself going back less than 48 hours later to Thai Town Noodle, a couple of blocks away from Sapp, across from Jumbo's Clown room. Don't bother looking for the sign unless you can read Thai... only the address is clearly visible in the window. </div><div><br /></div><div>This classic Asian lunch counter defines the term "less is more." It is, if anything, less conspicuous than Sapp, a tiny, clean, spare room with four or five tables and seating for another half dozen at the counter. Two kind, generous, friendly women, even less unapproachable than the staff at Sapp; a menu clearly written and with pictures in English above the kitchen counter. And it costs less too, all the noodle dishes here being five bucks. On my first visit, they threw in a free soda to welcome me. I sat in noodly heaven, watching some locals cheering on the Thai handball team in a grudge match against Vietnam, which led to a jovial discussion of Thai vs. Vietnamese noodles. The only thing not-less at Thai Town Noodles is the food. The Thai Boat Noodle bowl pictured above is treasure trove, bits of tender beef of various sorts lurking behind, around and under the perfectly cooked rice noodles. The Duck Soup... to die for. And when I went back a second time, to take my wife, one of the kind ladies smiled, said "you forgot this?" and handed me the Esquire magazine I had accidentally left behind two days before. (I was thrilled because there was a great <a href="http://www.esquire.com/features/what-ive-learned/mohamed-elbaradei-interview-0110?src=rss">interview</a> with Mohamed El Baradei that I wanted to save.) Talk about service! </div><div><br /></div><div>It is pouring rain this week. Perhaps your rain gutters need mending, or roof needs patching; you're headed to the Hollywood branch Home Depot or OSH, or perhaps a movie at the Arclight. You want something, quick, warm and comforting?</div><div><br /></div><div>Get on the Boat.</div><div><br /></div><div><br /></div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com7tag:blogger.com,1999:blog-17425347.post-66169766851307039942009-08-24T17:52:00.000-07:002009-09-10T12:46:45.733-07:00The World's Biggest Feed Bag -- L.A. County Fair<div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></span></div><div style="text-align: left;"><b><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">THE LOS ANGELES COUNTY FAIR</span></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style=" font-weight: normal; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Wed-Sun Through Oct. 4</span></span></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style=" font-weight: normal; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">1101 W. McKinley Ave., </span></span></span></b></div><div style="text-align: left;"><b><span class="Apple-style-span" style=" font-weight: normal; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Pomona, CA 91768</span></span></span></b></div><div style="text-align: left;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">(909) 623-3111</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family:'lucida grande';"><a href="http://www.lacountyfair.com/2009/"><span class="Apple-style-span" style="font-size: small;">http://www.lacountyfair.com/2009/</span></a></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style=" -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><p align="center" style="text-align: left;padding-right: 10px; "><span class="Apple-style-span" style=" line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Apparently people are beginning to wonder if I still blog about food. I do. The late spring and early summer were totally taken over by producing and narrating the </span></span><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewAudiobook?id=324992514&s=143441"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">audiobook</span></span></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"> of my novel, </span></span><a href="http://www.amazon.com/My-Name-Will-Novel-Shakespeare/dp/0446508837/ref=ed_oe_p"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">My Name Is Will</span></span></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">, and taking on a bit of work with my old friend </span></span><a href="http://en.wikipedia.org/wiki/Stitch!"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Stitch</span></span></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">, the little blue alien dude. Apologies to those who have gone hungry since my last post in April!</span></span></span></p><p align="center" style="text-align: left;padding-right: 10px; "><span class="Apple-style-span" style=" line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">I hope to make up for it spades. Read this, and you will be primed to eat more in one day than you have all summer. Because that's what you're supposed to do when you go to the Los Angeles County Fair.</span></span></span></p><p align="center" style="text-align: left;padding-right: 10px; "><span class="Apple-style-span" style=" line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">I freakin' love the County Fair. What's not to love? The crowds, okay. Aside from the crowds, what's not to love? The heat, sure. The traffic going in, yeah. And the parking, fine. Aside from the crowds, the heat, the traffic, and the parking, what's not to love? There's entertainment galore, hot tub sales, real trains to climb around on, livestock to marvel at, pig races, dogs jumping into pools, ferris wheels, miniature trains, the wine and beer pavilion, and most joyous of all, a racetrack where you can wager on the ponies if that's your perversion (it is mine!), all for your 17 dollar entry fee. (Sa and I got season passes for this year: 25 bucks.)</span></span></span></p></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">But for me, it's all about the food. I have been looking, on Chowhound and elsewhere, for a one-stop set of recommendations to "what to eat at the LA County Fair," and haven't found it. So this year I decided to compile my own, based on recommendations and research from all over the food blogosphere, and a couple of days of my own research on the Fair's final weekend last year and opening weekend this year. I'm including exterior shots of all the mentioned vendors so you can recognize 'em when you stumble upon them.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Of course the County Fair is notorious primarily for various deep fried foods-on-a-stick. You can, it's true, have Deep fried Snickers Bars, Deep Fried Coca-Cola (to answer everyone's question of "How...?", it's frozen solid, then battered and fried), Deep Fried Oreos, Deep-fried Krispy Kreme Chicken Sandwiches, or god knows what else </span></span><a href="http://www.latimes.com/features/food/la-fo-chickcharlie2-2009sep02,0,4353153.story"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Chicken Charlie's</span></span></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"> will come up with as a specialty item this year. And sure, you can get a pork chop on a stick.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Take my advice: don't waste stomach space on that crap. It's as awful as it sounds. Instead, try some of this.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSjfc6xsDhDhSttr6hfz7cSR_yYSkAflht8N3f9Ig7IVbM-U69O-sXIZoHuKfdVJdsBE_0VrblfJ_Qyj5TgaH2B42w_ePi9xL3Umd3ieOXBmv0BYqKjhcGrLIvdMLwfKbTGjO/s1600-h/Cinnamon+Ext.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSjfc6xsDhDhSttr6hfz7cSR_yYSkAflht8N3f9Ig7IVbM-U69O-sXIZoHuKfdVJdsBE_0VrblfJ_Qyj5TgaH2B42w_ePi9xL3Umd3ieOXBmv0BYqKjhcGrLIvdMLwfKbTGjO/s400/Cinnamon+Ext.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379626812221942162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">If you're there early, and of a sweets-for-breakfast mindset, head straight to Old West Cinnamon Buns outside the Jurassic Planet exhibit hall. The bun served here, I guarantee, is the best you've ever had. Hot, sinfully buttery, cinnamony, not too sweet, and melt-in-the-mouth soft with just enough of a bake on the outside to remind you it's there. Order dry, without frosting, which would be truly gilding the lily.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6I7gDnIEN68__Wd9zAWFn3PS84SNO9LHnLSZ3I2u2GaYTB-CGyxcawTyP8fJeEzmOrFxwZetAoGwF04lP0AimFJwVRcTnsp2qmjuH2ltSfrvHgs-ESar9wl2tVjckagN2DTWI/s1600-h/Cinnamon+Bun.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6I7gDnIEN68__Wd9zAWFn3PS84SNO9LHnLSZ3I2u2GaYTB-CGyxcawTyP8fJeEzmOrFxwZetAoGwF04lP0AimFJwVRcTnsp2qmjuH2ltSfrvHgs-ESar9wl2tVjckagN2DTWI/s400/Cinnamon+Bun.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379627500422217554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Midmorning snack, or second breakfast if you're a hobbit: a bit of roasted corn on the cob. This stuff is everywhere, all over the fair, and is pretty much the same everywhere. We ate ours here, just east of the Clocktower.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WByVCzAEUWGLu_oAKxynw4ns01o71IQnRO-6ImNndAIpI2lTcHKeJOEVGEDUjCZf7WMESSRtNYozajXpjQPM4z-dS3kmyOpfpMgaaz8JT1FtUkSwJJfGgkQQz944gngwu85l/s1600-h/Corn+Ext.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WByVCzAEUWGLu_oAKxynw4ns01o71IQnRO-6ImNndAIpI2lTcHKeJOEVGEDUjCZf7WMESSRtNYozajXpjQPM4z-dS3kmyOpfpMgaaz8JT1FtUkSwJJfGgkQQz944gngwu85l/s400/Corn+Ext.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379627999483480274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Fire-roasted on the grill, husks pulled back but still attached, a few kernels slightly charred, tender and juicy and sweet inside. Most purveyors have a varied selection of condiments. I use 'em all. Why have corn with butter and salt when you can have it with butter, salt, pepper, lime juice, garlic powder, chili powder, and seasoned salt? It's delicious, California-grown, and healthy for your colon -- you're gonna need that.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyTNN4C7si252_EUER4LR2yIv6gMjYjP6uoQ6J0D1D_nvbyILL0LcHD2QQ59jdQRzKbYOTj1QH5W2Yr54VdMFervSMEwq6Si_xLIy-TofyNiQovchzib8LQ9SRAP3Ps3EE-8D/s1600-h/corn.JPG.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGyTNN4C7si252_EUER4LR2yIv6gMjYjP6uoQ6J0D1D_nvbyILL0LcHD2QQ59jdQRzKbYOTj1QH5W2Yr54VdMFervSMEwq6Si_xLIy-TofyNiQovchzib8LQ9SRAP3Ps3EE-8D/s400/corn.JPG.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379628345625090594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">It wouldn't be a trip to the Fair without two things: visiting the animals and eating BBQ. I recommend doing them in succession. There's nothing like sharing a moment or two with some cute, snoozing pigs to ratchet up your appetite for pork.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vVd5hyBzWrr1O9dRIh1BYu1YeqT7FR1yfs1m9jOfZ5C4-_LkIolfz3-STN41x-gLNZJJW1zFxdT3Supor44ga6p14uxBKu61VQbPtxsPIgmEHlSHq_JaHjYxBLTmmmq4WPLN/s1600-h/Raw+Pork.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vVd5hyBzWrr1O9dRIh1BYu1YeqT7FR1yfs1m9jOfZ5C4-_LkIolfz3-STN41x-gLNZJJW1zFxdT3Supor44ga6p14uxBKu61VQbPtxsPIgmEHlSHq_JaHjYxBLTmmmq4WPLN/s400/Raw+Pork.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379628619624648882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">I'm not that great an authority on BBQ. I generally find it to be either too dry or too gloopy (yes, "gloopy"), too sweet even when it has a spicy kick, and generally a killer to the subtle flavor of the meat. Last year people I was with raved about the pulled pork (or sliced pork) sandwiches to be had from the stand that proudly trumpets "Pork Butts!"</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkctR7ft9IiwgkcB7BzC8ZWgNp83aGa_dMJJcgF77CPmghWyxPSSjND07ZeuepP0TfP8DzhKVVtyXkCHTOctWfREQnGPpEx6sjUip5bpA_7sol_2gbtpW5knGZfFIHWUtC5tYB/s1600-h/Pork+Butts.JPG.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkctR7ft9IiwgkcB7BzC8ZWgNp83aGa_dMJJcgF77CPmghWyxPSSjND07ZeuepP0TfP8DzhKVVtyXkCHTOctWfREQnGPpEx6sjUip5bpA_7sol_2gbtpW5knGZfFIHWUtC5tYB/s400/Pork+Butts.JPG.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379632174249957538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Personally, I wish the bun were of more interest, and the pork required too much added gloopy sauce to make it interesting.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkU4zzWYVP-Hpfvbcw1mv1e2RzpcKREjyA38PhfIjtGkpHebmHmXFG7rpLKtGh5NX0pKN8zTjo216DMy32CYy97HfLG_c1pJIMEZEhEH4VlipIfyVBeQl6XzmrpQ3qTCg0XMRE/s1600-h/Sliced+Pork.JPG.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkU4zzWYVP-Hpfvbcw1mv1e2RzpcKREjyA38PhfIjtGkpHebmHmXFG7rpLKtGh5NX0pKN8zTjo216DMy32CYy97HfLG_c1pJIMEZEhEH4VlipIfyVBeQl6XzmrpQ3qTCg0XMRE/s400/Sliced+Pork.JPG.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379632779549508882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkctR7ft9IiwgkcB7BzC8ZWgNp83aGa_dMJJcgF77CPmghWyxPSSjND07ZeuepP0TfP8DzhKVVtyXkCHTOctWfREQnGPpEx6sjUip5bpA_7sol_2gbtpW5knGZfFIHWUtC5tYB/s1600-h/Pork+Butts.JPG.jpg"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">This year, I went with the suggestion of </span></span><a href="http://chowhound.chow.com/topics/438160#2930226"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">a post</span></span></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"> in the helpful </span></span><a href="http://chowhound.chow.com/topics/438160"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Fair thread on Chowhound</span></span></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">, recommending this Texas style BBQ spot conveniently located near the entrance to the big animal barn at the Blue Gate. </span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYn72sOmMUsgO2F9k7_XfQtOZsdtTv108MgKZDTZoNn6HHKSs83Ewb59wPvH4PWT8oBS9S5bnRygV5N4UKFo0lwUESRc_89ihh_Bd-OQ-HiOfBMLykpU3TU-amyu37dS5feTU/s1600-h/Chuck+Wagon.JPG.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYn72sOmMUsgO2F9k7_XfQtOZsdtTv108MgKZDTZoNn6HHKSs83Ewb59wPvH4PWT8oBS9S5bnRygV5N4UKFo0lwUESRc_89ihh_Bd-OQ-HiOfBMLykpU3TU-amyu37dS5feTU/s400/Chuck+Wagon.JPG.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379633062756744642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Sa's pork ribs were tasty and had a nice dry-on-the-outside, tender-on-the inside-texture. </span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDRfr-3xSwL7RbgE6BBayoWFDSfdGCCNaUkkBxhm_wEaeZwKn4UW0NpKpnYMhr6AUIwpQbUq8Yfq2cJaOODgOtf9dkoY7gPIgXw2MVLY2M1MruEIopnvOf_fvF33dQycOTeIk/s1600-h/Ribs.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLDRfr-3xSwL7RbgE6BBayoWFDSfdGCCNaUkkBxhm_wEaeZwKn4UW0NpKpnYMhr6AUIwpQbUq8Yfq2cJaOODgOtf9dkoY7gPIgXw2MVLY2M1MruEIopnvOf_fvF33dQycOTeIk/s400/Ribs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379633430647211714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">My Beef Brisket Dinner Plate at 12.95 was pretty awesome. I rarely eat all of an order at the Fair, preferring to share and split to make room for more tastes later on. But I made "all gone" with this stuff. </span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsF7c1-kt7hmrRQnfWJvJbQ9OR6Qy3t9Flsok16VBIQ0rUYh01PjOhvSnf34sRwF8DpTJ-xZmHdb4SYNbBFEfL0A-ordiA7wNlfkPk_K8oeF68TppXOIYRnT5Z-d3E-ORdNKme/s1600-h/Brisket.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsF7c1-kt7hmrRQnfWJvJbQ9OR6Qy3t9Flsok16VBIQ0rUYh01PjOhvSnf34sRwF8DpTJ-xZmHdb4SYNbBFEfL0A-ordiA7wNlfkPk_K8oeF68TppXOIYRnT5Z-d3E-ORdNKme/s400/Brisket.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379633823997581922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Flavorful, the sauce tangy and not too sweet, and the meat cooked to falling-apart perfection. Slaw, good; Corn bread, eh; beans, canned and bland. Although they do sell a brisket sandwich, $7.95, I wish they sold the sliced brisket a la carte, as they do the ribs.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Instead of the bland beans as a side order, I suggest sending someone to find an order of Tasti-Chips, available in various locations. </span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWHK8o7I3uvHnbXXVKZP0g94R6zfYlhXTSUjsMMrRF6kwNcKy1RiyhHyx2aq61Y21Xry9DpCDQgcNYC6OIFkd4Fu77sJpkQhnqh5wl9uxqXGywXPxzjQFQRpzSbtdHGGR6dIZ/s1600-h/Tasti+Chips+Ext..JPG.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWHK8o7I3uvHnbXXVKZP0g94R6zfYlhXTSUjsMMrRF6kwNcKy1RiyhHyx2aq61Y21Xry9DpCDQgcNYC6OIFkd4Fu77sJpkQhnqh5wl9uxqXGywXPxzjQFQRpzSbtdHGGR6dIZ/s400/Tasti+Chips+Ext..JPG.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379703353293741122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">These are amazing: freshly sliced potato chips cooked to order. They're like no potato chip you've ever had, and no two alike. They range from light and crispy to chewy and savory, like a basket of fresh-baked cookies that have come out of the oven at slightly different, but recent, times. Douse with salt, coarse ground black pepper, maybe some malt vinegar, and consume. Arguably the best single dish at the Fair.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_crdLcHOnSr6fZ6Axs9nT4C05TgP7kaxzaXAssDdItks0DHBmPu_KY1VfAbBG-fC-oIBtnRFE6cw6Wgs4SZDYfiPyPfys1JClaxpvSwTxjahdLtyDFoIBafXdGlkVhOYs1Lx/s1600-h/IMG_5412.JPG.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_crdLcHOnSr6fZ6Axs9nT4C05TgP7kaxzaXAssDdItks0DHBmPu_KY1VfAbBG-fC-oIBtnRFE6cw6Wgs4SZDYfiPyPfys1JClaxpvSwTxjahdLtyDFoIBafXdGlkVhOYs1Lx/s400/IMG_5412.JPG.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379630554897125778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">If chips aren't your style, and you want something a little heftier, you could opt for fried artichoke hearts, or better, some fried sweet potatoes from around the corner.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZ_ps0cdiOXDT3nr0GWra7jWkc5VnOkpLekY1fqYJo5u77RQlfyay_WC9R8NJVORtiMBGt9dF8QmtSViPZYRJQuUQ1gDSp_ZzOOw3VTs-_JQXrUvxgBekAJdCSqTA2R_epTot/s1600-h/Sweet+Taters.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZ_ps0cdiOXDT3nr0GWra7jWkc5VnOkpLekY1fqYJo5u77RQlfyay_WC9R8NJVORtiMBGt9dF8QmtSViPZYRJQuUQ1gDSp_ZzOOw3VTs-_JQXrUvxgBekAJdCSqTA2R_epTot/s400/Sweet+Taters.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379717137964319970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">And if you're the type who likes to have dessert after lunch, just down the road in the Fair View Farms area, is Dr. Bob's Ice Cream.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85qC647CFLtZIWL2pzrxMB0Fc1MgzT2syYdF-egaw3mG2RQMRa5v3q506qYo_83b4j8csoS6rdM6AFLeR1YjZX2zmmw-W-gF9dv26EP4bIjfzXNDbXDHFr5iBPhx_uydGn_bF/s1600-h/Bob's+Ext.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85qC647CFLtZIWL2pzrxMB0Fc1MgzT2syYdF-egaw3mG2RQMRa5v3q506qYo_83b4j8csoS6rdM6AFLeR1YjZX2zmmw-W-gF9dv26EP4bIjfzXNDbXDHFr5iBPhx_uydGn_bF/s400/Bob's+Ext.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379704511074483842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">This stuff is </span></span><i><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">usually</span></span></i><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"> delicious, the perfect antidote to a hot day.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vQXE4v8axBBbbSsxD2elcRoyAPnTfJuVH2eGpqrGkOBfjww3lHh-dG3YAhF6CntsGbZV_8dSDB2B5i8Rn-j70154mn8FA7VlqM9ubANsK0szGPBk_xp4iWOJBr6E_R_RvUhv/s1600-h/Bobs+Good.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vQXE4v8axBBbbSsxD2elcRoyAPnTfJuVH2eGpqrGkOBfjww3lHh-dG3YAhF6CntsGbZV_8dSDB2B5i8Rn-j70154mn8FA7VlqM9ubANsK0szGPBk_xp4iWOJBr6E_R_RvUhv/s400/Bobs+Good.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379705011401348226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">But I'm officially warning you off their sorbets. My friend had one on Sunday, and, well-- I'm pretty sure this glutenous strap-like stuff is not the consistency they were shooting for. </span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36MKtoVR3hfh69g1f3hJMTx3_yVk-waDYpcF6rfNsyguPRiXqJZublHaxNfZ5_3dxhk3tyZQys9bbh64DEKqjxJN8ljHoHbj_I17bFQmbctsMwM6bfOCfrrJc6LtEIDU4_XrG/s1600-h/Dr.+Bob%27s+Gone+Wrong.JPG.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36MKtoVR3hfh69g1f3hJMTx3_yVk-waDYpcF6rfNsyguPRiXqJZublHaxNfZ5_3dxhk3tyZQys9bbh64DEKqjxJN8ljHoHbj_I17bFQmbctsMwM6bfOCfrrJc6LtEIDU4_XrG/s400/Dr.+Bob%27s+Gone+Wrong.JPG.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379705359446355218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">By this time, you've probably laid down a good base and couldn't eat another bite for awhile. Time to head to the wine pavilion, where you can sample one or several of the (hundred or so) gold medal winning wines from the wine and spirits competition. $11 gets you a tasting of five wines of your choice, and it's a great opportunity to try wines from locales and countries that you might not otherwise. My favorite this year was an '05 Adelaida (Central Coast) Syrah, rich with intense berry flavors and a chewy mouth feel. After ordering a glass of Bordeaux (a dozen or so wind=es are available for reasonable prices by the glass) and sitting out on the wine pavilion's verandah and watching bungee jumpers for a bit, I was ready for a snack.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgbAKhxIR0a69DvquMX2yUYb2sPWFnVcjUZmhwX960UiVlP5lMwumYfFJKL0eDmiDMisdarFeQjoPc6TVdy1jidvbGzvCmS3H9GoclrszYFumlEgODbSvtWSL-dSH0Q1Zwn_Y/s1600-h/Thai+Ext..jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgbAKhxIR0a69DvquMX2yUYb2sPWFnVcjUZmhwX960UiVlP5lMwumYfFJKL0eDmiDMisdarFeQjoPc6TVdy1jidvbGzvCmS3H9GoclrszYFumlEgODbSvtWSL-dSH0Q1Zwn_Y/s400/Thai+Ext..jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379706673060190818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">My favorite, available at any of the supposedly "Thai" food vendors, is this New York style eggroll, with a thick, chewy wonton skin, and a simple cabbage and carrot filling, and a delightfully old skool sweet and sour dipping sauce. And don't forget to eat those innocent looking cucumbers with your roll... they're spicy and delicious.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDGKbivJbdcm-ZY-9iMdSfHgU1-_lENuTijxr7OGaHK2DfRIPJWCWC4phOJJlXwDR9LtDI2bcu2MKYmmmVk68bKW4lnRrE8WwBNX3_OdtDAROG_j8sN-HtvIIOzX57kD30zWZ/s1600-h/Egg+Roll.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDGKbivJbdcm-ZY-9iMdSfHgU1-_lENuTijxr7OGaHK2DfRIPJWCWC4phOJJlXwDR9LtDI2bcu2MKYmmmVk68bKW4lnRrE8WwBNX3_OdtDAROG_j8sN-HtvIIOzX57kD30zWZ/s400/Egg+Roll.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379707610456124530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Really, that egg roll just warmed up my appetite, kinda got me ready for -- well, another egg roll. But THEN I was ready for the big guns. I was tempted to visit one of the Pink's outlets -- an opportunity to get a Pink's dog without waiting in line for a freekin' hour! But instead I opted for King Taco, the truly great chain distant East LA -- a great opportunity to get me some. There's one in Park Square, right around the corner from the Grandstand, and another at the Yellow Gate entrance. Maybe more besides.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOin9tZMQr58rhIXHC_Z_396mB_fdTsGvrd1phC_sjjs_hQIDtlF8eolMjkh0uGUkVkb2F5s0HS_4-PnTlsljUzivJIVGiDYQZeVLy6yM4ZHQWuy9QYANg9Bk1YeboLg06c7hF/s1600-h/King+Taco.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREJtQauf9Ay0aw6hdERlLe8Pxd5dvFy9xCBIxSQcoJhyphenhyphen4EnG93imZlluz3EaT1HWs9BbOgEwqQ2N3xLEDbpM6ewS-RoLRIU7OdLpf1282bedDmkRiaIlUj56vrSqtHWARMuHw/s1600-h/King+Taco.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREJtQauf9Ay0aw6hdERlLe8Pxd5dvFy9xCBIxSQcoJhyphenhyphen4EnG93imZlluz3EaT1HWs9BbOgEwqQ2N3xLEDbpM6ewS-RoLRIU7OdLpf1282bedDmkRiaIlUj56vrSqtHWARMuHw/s400/King+Taco.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379710648786305314" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Tacos ordered: two asada, two al pastor, and one chicken. At $1.49 each, and washed down with an horchata from the stand or a Dos Equis from nearby, there's no better way to end the day. The carne asada is a 9 out of 10, with a light char on the outside and tender and juicy on the inside. The al pastor is, perhaps, a little dryer than some might like it, but right in my wheelhouse of toothsomeness. Pardon the messy plate; it was late, and I failed to dress the set.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C-URTEgVwAz-jZbpG0vgCcxwJ-69rjoSKEclSiBf-6UJflNHbJXOGlEYhNkjHsatYPoDpFaQ9hYlzkQNWu3X5a5R5-skegv2JTXZkjCZT8qi3jTFurKKw_RXPThOzdOwSrS_/s1600-h/Tacos.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C-URTEgVwAz-jZbpG0vgCcxwJ-69rjoSKEclSiBf-6UJflNHbJXOGlEYhNkjHsatYPoDpFaQ9hYlzkQNWu3X5a5R5-skegv2JTXZkjCZT8qi3jTFurKKw_RXPThOzdOwSrS_/s400/Tacos.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379709439018446178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">One warning: that red salsa that come "with everything" is wickedly spicy. L.A. Food Crazy loves it, but then, he's, you know, </span></span><i><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">crazy! </span></span></i><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Saner foodies might wish to order it on the side.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Finally, the chicken, the best of the three, a wonderment, pieces of tender, stewed chicken with juicy onions and mild chiles and cilantro in a green sauce. If you haven't had a memorable chicken taco in a long time (I hadn't) this one will remind you what the bird is all about.</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2cn62awBSdFCbw00K5CtyTziKS7wS67tzR5_AU4uLbEn4C4pybAhcDLa67nosbyucX4nL-u_l5-2RECgH-fSHplDN2fGrLF0WhTAKvTmM7hKHFAyfp-bN2UWDm7htK-FgfET/s1600-h/Chicken+Taco.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2cn62awBSdFCbw00K5CtyTziKS7wS67tzR5_AU4uLbEn4C4pybAhcDLa67nosbyucX4nL-u_l5-2RECgH-fSHplDN2fGrLF0WhTAKvTmM7hKHFAyfp-bN2UWDm7htK-FgfET/s400/Chicken+Taco.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379714631313224658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Next time, I shall surely have a torta if I have room; it comes with sour cream, lettuce, onion, and guacamole (which I've never had at the King).</span></span></div><div><i><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></i></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">Oh, and if you have room for </span></span><i><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">another</span></span></i><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"> dessert after all this, three words: "hot gingerbread." Okay five words, with whipped cream. From the Gingerbread House right around the corner from the Grandstand on Birch, and across from King Taco. You can't miss it.</span></span></div><div><i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></i></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HXGxhMpgmyLf-hLpHOdsayvtSS4gbJaV9JScTuCU8cgE-17e73CQ-Lw8dGDtE2JalQ7wD9UiiFjBI178z-LO5qLmDabxvPKcIMr6d8WAfoUkoc9L_xTu8h8DsITIJYQlgnt5/s1600-h/Gingerbread.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HXGxhMpgmyLf-hLpHOdsayvtSS4gbJaV9JScTuCU8cgE-17e73CQ-Lw8dGDtE2JalQ7wD9UiiFjBI178z-LO5qLmDabxvPKcIMr6d8WAfoUkoc9L_xTu8h8DsITIJYQlgnt5/s400/Gingerbread.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5379716595260132834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">I'll go back next week and bring back some more ideas and updates. Recommendations, most welcome!</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size: small;">I wonder if my Fair Season Pass comes with a free rental of one of those I'm-Too-Fat-To-Walk motorized cart jobbies?</span></span></div><div> </div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com10tag:blogger.com,1999:blog-17425347.post-19169464801606035752009-04-30T14:23:00.000-07:002009-04-30T14:25:46.862-07:00What Was YOUR Lunch Sandwich Today Like? - Greenblatt's Deli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVVrtmEsUPd7iiRJOyCzwIHd9ZeBlygkMFfeKqM6hqO_jcpWqVwanViwasvCPzQPp5gmWi8IW9J-8D5hmBPdxoN9vxk-GOxjnuHMjsR9Q5ovadrKGUROMumIeSti7BrgfOhks/s1600-h/IMG_4912.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVVrtmEsUPd7iiRJOyCzwIHd9ZeBlygkMFfeKqM6hqO_jcpWqVwanViwasvCPzQPp5gmWi8IW9J-8D5hmBPdxoN9vxk-GOxjnuHMjsR9Q5ovadrKGUROMumIeSti7BrgfOhks/s400/IMG_4912.jpg" alt="" id="BLOGGER_PHOTO_ID_5330590307937845522" border="0" /></a><br /><span style="font-weight: bold;">Greenblatt's Delicatessen-Restaurant and Fine Wine Shop</span><br />8017 Sunset Blvd<br />Los Angeles, CA 90046<br />(323) 656-0606<br /><a href="http://www.greenblattsdeli.com/">www.greenblattsdeli.com</a><br /><br /><a href="http://www.blogger.com/8017%20Sunset%20Blvd%20Los%20Angeles,%20CA%2090046%20%28323%29%20656-0606%C3%A2%C2%80%C2%8E%20greenblattsdeli.com">Reviews, Map, Etc.</a><br /><br />Sometimes I go so far afield in search of finding a new, "institution"- level eatery, I forget to mention the institutions in my own backyard. And sometimes, I forget to frequent them. Somehow, I recently went several years without visiting what is possibly the closest eatery to my house, and certainly the closest Bona Fide L.A. Institution: Greenblatt's Deli, at the eastern approach to the Sunset Strip, right next to the Laugh Factory.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovSc_3tZns4uLIEVx8W2VPkXofRu0MFvtPjvnDtTdmLicE6PPnW-NyxI4G2sU1zfCS8JaiINv-_36W2GnhhglILKifD2AQcvM5TA2F9ssmHlZzmG6g0sAVquDhSdrfieEd25r/s1600-h/IMG_4913.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovSc_3tZns4uLIEVx8W2VPkXofRu0MFvtPjvnDtTdmLicE6PPnW-NyxI4G2sU1zfCS8JaiINv-_36W2GnhhglILKifD2AQcvM5TA2F9ssmHlZzmG6g0sAVquDhSdrfieEd25r/s400/IMG_4913.jpg" alt="" id="BLOGGER_PHOTO_ID_5330590308242832050" border="0" /></a><br />Why, I thought, have I not blogged Greenblatt's? Perhaps because I assume most people have been there. But a quick poll of my friends tells me that's not true.<br /><br />My poll also suggested that if you have visited Greenblatt's, the first words out of your mouth will be, "I love Greenblatt's, but it's so expensive." Now it's true, fourteen bucks for a Reuben sandwich is not cheap. But somehow it seems that Reuben sandwiches have ALWAYS been fourteen bucks there, and as prices everywhere else in the world have slowly crept up over the years, this doesn't seem so outrageous anymore. Especially when there are so many things to recommend said sandwich. In this case, I will let the picture above speak a thousand words.<br /><br />Greenblatt's is simply the best Jewish deli on this side of the hill. It kicks all manner of ass over Canter's. There's free parking, first of all. True, it's always crowded and the spaces are tiny, but it seems like there's always one space left there when you need it. Second, location. Even if you don't live nearby, chances are you're headed to the Laemmle theaters across the street, and wondering where you should eat, a couple of times a year. Third, atmosphere. Seventy years old, it has a rare-in-L.A. genuine old wood-paneling wide-plank-floor creakiness that makes you feel like this town has some real history, after all. Fourth, open 'til 2:00 am, 365 days a year.<br /><br />And then there's the extraordinary wine shop. It is, remember, Greenblatt's Deli and Wine Shop. They have a small but extraordinary selection of wines, mostly French, at extraordinary prices. A couple bucks more than the average selection at TJ's, perhaps, but you get what you pay for. These are quality, well-chosen wines.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeOzMGMigfHKq_Uz9N-hkerx0mnzRLqarWUeCOKTgl3QO-ZmcCwaIko68e6LR8uKhIayrNhq5Lrn34JICKL37s8l8L0gkXFDoVKqVOHxW9GoOZ_2hOe3tNT3eg22x84DK67im/s1600-h/IMG_4916.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeOzMGMigfHKq_Uz9N-hkerx0mnzRLqarWUeCOKTgl3QO-ZmcCwaIko68e6LR8uKhIayrNhq5Lrn34JICKL37s8l8L0gkXFDoVKqVOHxW9GoOZ_2hOe3tNT3eg22x84DK67im/s400/IMG_4916.jpg" alt="" id="BLOGGER_PHOTO_ID_5330590314204469202" border="0" /></a>And -- and this is the most exciting part -- I've recently discovered that next to Costco, they have the single best price in town on family-sized (as we call it <span style="font-style: italic;">Chez Winfield</span>) bottles of Ketel One: $31.99. That, friends, is a bargain, and they know it. Witness the sign above the nearby Belvedere display.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKcS-oJBjILdczcXG9zta0ScKppLVHm_iox24E9S51kablNLkTNDUsNgG6gdjYQJ7srL5v01zUUhYZml1BjGOY-eEOshBvLY8-46Et_WaN0ZvnCLSSMdBhyCMgrLERXKjHCxk/s1600-h/IMG_4903.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKcS-oJBjILdczcXG9zta0ScKppLVHm_iox24E9S51kablNLkTNDUsNgG6gdjYQJ7srL5v01zUUhYZml1BjGOY-eEOshBvLY8-46Et_WaN0ZvnCLSSMdBhyCMgrLERXKjHCxk/s400/IMG_4903.jpg" alt="" id="BLOGGER_PHOTO_ID_5330590301792213362" border="0" /></a><br />And of course there's the food. I could go on describing the flavors of their hot pastrami, or corned beef, or their delicious Egg Salad Like Grandma Used To Make It, or this stellar BLTA I had yesterday.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFKOabc8yCNCDcfkmjgiGMYWqRyxLi6RJa2uNkEqlZx1IKtCfMr0FWwbOiSgGEUuKyzGrHzJnBdyQ46TQ9HmaXs22i3uZPggqrnxDf3NS5nfF6_NFayYQMwS8CEj8d7MgrxjB/s1600-h/IMG_4918.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFKOabc8yCNCDcfkmjgiGMYWqRyxLi6RJa2uNkEqlZx1IKtCfMr0FWwbOiSgGEUuKyzGrHzJnBdyQ46TQ9HmaXs22i3uZPggqrnxDf3NS5nfF6_NFayYQMwS8CEj8d7MgrxjB/s400/IMG_4918.jpg" alt="" id="BLOGGER_PHOTO_ID_5330592655624982658" border="0" /></a><br />But you know what you're getting: Jewish deli counter food, the quality of which I'd say compares favorably to even the best New York has to offer. The good stuff.<br /><br />My only chronic complaints: the deli counter help tends to be distracted and either hard of hearing or lacking English skills. Orders need to be peated, repeated, and three-peated, then checked, double-checked, and thriple-checked. From which comes the corollary: delivery service? Fuhgeddaboudit. That's what they tend to do with your phoned-in order.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnAOIWF5LPhSut-cG4KtUnBCVS7YishasI1hasEOsMas1JGtMjmMY3ukMbYRL9UpCtLHsGIfQtw1-dJu6FkvXU7NeZITOp_YqEsKsAqH2Zpcy6gP8AlxlK-XDO9nm7cW17SHt/s1600-h/IMG_4904.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnAOIWF5LPhSut-cG4KtUnBCVS7YishasI1hasEOsMas1JGtMjmMY3ukMbYRL9UpCtLHsGIfQtw1-dJu6FkvXU7NeZITOp_YqEsKsAqH2Zpcy6gP8AlxlK-XDO9nm7cW17SHt/s400/IMG_4904.jpg" alt="" id="BLOGGER_PHOTO_ID_5330590302749193570" border="0" /></a>But for that quick lunch to take home, or a pre- or post- movie bowl of matzoh ball or kreplach soup in one of their comfy naugahyde booths? Drop in, chow down -- and don't forget to grab a bottle or two to go.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com5tag:blogger.com,1999:blog-17425347.post-70413140082187431502009-04-23T15:15:00.000-07:002009-04-24T12:16:24.711-07:00Ensenada-Style Fish Taco Smackdown<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRydcm51rGInzcGxrgy5RTTwA3qeJDXWoug1Fnf4pc5edFWpzE50or39ildQG3GdxsMZw1Aq-UMlKZwSVyHxdNQGyQVn6c0vL1hymbP2JCgJgZhsbUPw4-sIY2Yfb8fQ5fQaj/s1600-h/Last+Taco1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRydcm51rGInzcGxrgy5RTTwA3qeJDXWoug1Fnf4pc5edFWpzE50or39ildQG3GdxsMZw1Aq-UMlKZwSVyHxdNQGyQVn6c0vL1hymbP2JCgJgZhsbUPw4-sIY2Yfb8fQ5fQaj/s400/Last+Taco1.jpg" alt="" id="BLOGGER_PHOTO_ID_5328335131557186034" border="0" /></a><br />The wife and I had been craving the unique fish tacos to be found in Baja, but we haven't been down that way in awhile what with all the murder, carjackings, and other hijinks going on in the border drug cartel wars. Then I had the idea to take my wife on a three-day Carnival cruise to Ensenada. We avoided the border entirely, got dropped off with 800 other people en masse at the dock -- strength in numbers, don'tcha know -- went for a horseback ride in the mountains, stuffed ourselves on tacos, and got out of town before we anyone could kidnap us and melt us in vats of acid.<br /><br />We've been sampling the fish tacos in Baja for a couple of decades now, and we know where our favorite is. It's here.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenT4Ne6BCmtKtWLPeQ91pKgbhJbBhaDBj-qWCvgjwtc-XMlwyFICxpysapv5fy572SBwIqiCoi8LTyY1N5yP5z-HGHWs6qDLluOobTXD4HGCSKEwa0vEy8swm7cvai3S7o1GH/s1600-h/Tacos+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenT4Ne6BCmtKtWLPeQ91pKgbhJbBhaDBj-qWCvgjwtc-XMlwyFICxpysapv5fy572SBwIqiCoi8LTyY1N5yP5z-HGHWs6qDLluOobTXD4HGCSKEwa0vEy8swm7cvai3S7o1GH/s400/Tacos+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5328327345107336722" border="0" /></a><br />On the corner of Lopez Mateos and Alvarado in downtown Ensenada. Out of all the many street stands, and all the competing vendors at the dockside fish market in Ensenada, these are simply the best. The same two women, Bene and Sandra, have been running this cart for years. It's a short walk from the cruise ship dock, and easy to find. There's a giant Mexican flag that flies over the harbor. From that flag, walk straight up the street into town. It's on the southwest corner of the street.<br /><br />For those of you who don't know what makes an Baja Ensenada style fish taco, it requires: corn tortilla, heated on a grill; battered and deep fried (NOT grilled. Apostasy!) fish fillet, usually halibut or snapper; shredded cabbage; mild or tangy <span style="font-style: italic;">crema</span>, a light sour cream-based sauce; hot salsa; a squeeze of lime; onions, cilantro, and other salsas optional.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8eNtl3P_RUkCsx1YvxdS5Y0spxKAMC5JaFBNsDyvK6iFM-nGQ4zFXSIXXO5nXE2Qu3lcJXdW5R_GrSpfywD3ZwK5vM_OWCC5DjTr6TDOGCDh-o-7GTs3ugb8aLax4eTNA2-o/s1600-h/Tacos+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8eNtl3P_RUkCsx1YvxdS5Y0spxKAMC5JaFBNsDyvK6iFM-nGQ4zFXSIXXO5nXE2Qu3lcJXdW5R_GrSpfywD3ZwK5vM_OWCC5DjTr6TDOGCDh-o-7GTs3ugb8aLax4eTNA2-o/s400/Tacos+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5328327348572747234" border="0" /></a>What makes this humble stand's offering so superior? Like all tacos, it's an ineffable sum of parts. First, the tortillas are heated on the grill just so, to the point just before firmnessgives way to crunchiness. The cabbage is shredded neither too thickly nor too thinly. You dress your own taco from a condiment bar of excellent, creamy, fresh guacamole, onions, cilantro, <span style="font-style: italic;">pico de gallo</span>, a smoky red and a mild but tangy green salsa. This baby has all the right textures and colors in all the right proportions, and it tastes like it knows exactly what it's talking about. All the flavors, from the delicacy of the fish to the woody guacamole to the tang of citrus, are distinct and yet harmonious. But what really sets this taco apart is the batter in that big pot, and the perfection to which it's cooked. The fried fillets come out light, crisp and perfectly seasoned on the outside, fish tender and flaky on the inside, and not the least bit greasy. It's a marvel, and my benchmark of <span style="font-weight: bold;">THE REAL DEAL</span>:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGndwJK7KcHXqscJBaDLPGJkKEH0IBkKpy6VEjn7p7CcGmLjfVj8ZARHP9zlIi7gg5ZBrwdUp9pZl194wHusaECYEyDMPocmNX3RY2uBU2TqTM35UTp2Oi6hdGkefW_58VyWYP/s1600-h/Tacos+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGndwJK7KcHXqscJBaDLPGJkKEH0IBkKpy6VEjn7p7CcGmLjfVj8ZARHP9zlIi7gg5ZBrwdUp9pZl194wHusaECYEyDMPocmNX3RY2uBU2TqTM35UTp2Oi6hdGkefW_58VyWYP/s400/Tacos+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5328327348937652018" border="0" /></a>So, we ate about a dozen of these while we watched a thoroughly unexpected parade go by on this very corner, mixing up the fish with an occasional carne asada -- the only other item on their menu.<br /><br />But then it was time to come back to L.A. Within a week I was craving those tacos again. I decided to try to find the best approximation here in the L.A. area. The good news is that there are several. The bad news is, that for a variety of reasons, they are all just that, approximations.<br /><br />I did my research, and found that one of the most-approved local pescadorias is right here in Hollywood: the enticingly-named "The Best Fish Tacos in Ensenada" on Hillhurst and Prospect.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFhM_QS6N9sg6g3RCs-aRE5F6zLTtu76ZGojqoZXSDKWsktpw8bV1LucPbkTo1R8-PmWk5Rpm1Ai-yy78qHaxcvsPBHkffj-u-ELRDXW0r2eUpdUhqNqZU-Caaz9Eh_ztIz3h/s1600-h/Still+More+Tacos2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFhM_QS6N9sg6g3RCs-aRE5F6zLTtu76ZGojqoZXSDKWsktpw8bV1LucPbkTo1R8-PmWk5Rpm1Ai-yy78qHaxcvsPBHkffj-u-ELRDXW0r2eUpdUhqNqZU-Caaz9Eh_ztIz3h/s400/Still+More+Tacos2.jpg" alt="" id="BLOGGER_PHOTO_ID_5328330476993010754" border="0" /></a><br />This place looks like it should have it right, from the funky beach-style decor to the minimalist menu: they have fish tacos, shrimp tacos, and drinks. That's it. But there are problems.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdyZwOZWZxqf-_QxpJEhWoXoRXu850JuTc7egBD-pUVKdm-eJymPoC3YaHnJ17EgoV8ho5OvIakA9PhnrWOAGq2jA-vBMBk02s_GxfLDlE4HKExkZJEcCfmZBR5vE3RodBeWx/s1600-h/Tacos+5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdyZwOZWZxqf-_QxpJEhWoXoRXu850JuTc7egBD-pUVKdm-eJymPoC3YaHnJ17EgoV8ho5OvIakA9PhnrWOAGq2jA-vBMBk02s_GxfLDlE4HKExkZJEcCfmZBR5vE3RodBeWx/s400/Tacos+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5328327357030653010" border="0" /></a><br /><br />Do you see what's missing? Hint: red and green. There is no fiery red salsa and no lime. The condiment bar, in addition to a passable <span style="font-style: italic;">crema</span>, and too-finely-shredded cabbage, features a number of salsas, with clever names like "mild mango" and "spicy guacamole." They're just okay on their own, but as condiments for the delicate fish taco, they are all, in various ways, overkill and underwhelming. Mango, too sweet. The spicy guac, too watery, and not spicy enough. Seriously, all a fish taco needs to succeed is a medium green, a hot red, and a simple pico de gallo. And of course, the lime. "Hey, do you guys have any lime squeezes?"<br /><br />"Oh... um... no."<br /><br />Now I can SEE, from where I'm standing, a bag of limes on a shelf in the kitchen. "How about those?"<br /><br />"Those are for the salsa."<br /><br />Surely you jest. Okay, no lime. Well, since I find even the hottest red salsa among the several at the bar to be too mild, I look around and find a single bottle of Tapatio in the restaurant. At least, that's the case on my first visit. On the second visit, said single bottle is empty. I ask the owner of the joint for another bottle. He says, "Sorry, I'm out. I gotta go up to the liquor store and buy some." Since he shows no intention of doing so immediately, I blandly consume my tacos without it.<br /><br />This just doesn't make sense. Not providing lime and a simple hot sauce for Baja fish tacos is like running a hamburger stand with no ketchup or mustard. I might even forgive all this; but the fish itself doesn't impress. Although it looks like it should be crispy on the outside, coming straight from the oil and onto a nicely-grilled Guerrero tortilla, it is in fact squishy. No crisp. On the greasy side.<br /><br />So proximity aside, I had to look farther afield.<br /><br />The best fish taco in the Southland, by the accounts of many who care about such things, is to be found at Tacos Baja Ensenada, on Whittier Blvd. in East L.A. Sa and I made a pilgrimage there for lunch one day, and we were not alone.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuMUPP9pbk4KiWEdH70r_V1UIoXR48__FctvDjtoNkZ3g4nEV8vqJS5yk2t_3TswHFEzy91Uoeu98nw8-DliVZY_-OI9IMgT3B3YI9j-UK13PZNurlur8XfYLrUpicBEI9hyphenhyphen8/s1600-h/Still+More+Tacos3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuMUPP9pbk4KiWEdH70r_V1UIoXR48__FctvDjtoNkZ3g4nEV8vqJS5yk2t_3TswHFEzy91Uoeu98nw8-DliVZY_-OI9IMgT3B3YI9j-UK13PZNurlur8XfYLrUpicBEI9hyphenhyphen8/s400/Still+More+Tacos3.jpg" alt="" id="BLOGGER_PHOTO_ID_5328332741443135170" border="0" /></a><br />Obviously, word is out about this place. And it's good. But it's still not Baja. First, your fish taco is handed to you<span style="font-style: italic;"> fait accompli</span>. They HAVE a condiment bar, from which I had eagerly gathered samples, awaiting my order. But then the tacos came fully dressed, with way too much crema for my taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmtV0gp7cIZWrPvDk5ts6dgopjD_JR2no1FRry2QEFFXiMHjc_PBguhgdwVEc5kZJA6a0O3czMz7XgViJ1qAiCc4Oakh0jIRX-EbWIfjq80HlydoQJMUPK_4Ae2gcmUixoiys/s1600-h/More+Tacos1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmtV0gp7cIZWrPvDk5ts6dgopjD_JR2no1FRry2QEFFXiMHjc_PBguhgdwVEc5kZJA6a0O3czMz7XgViJ1qAiCc4Oakh0jIRX-EbWIfjq80HlydoQJMUPK_4Ae2gcmUixoiys/s400/More+Tacos1.jpg" alt="" id="BLOGGER_PHOTO_ID_5328333196236007378" border="0" /></a><br />And although slices of avocado are available on the menu for an extra .75, I found myself longing for Bene and Dorotea's delicious guac, which is the more authentically Baja way to present it. And again... I missed the crispy batter. It's tasty, but as Sa pointed out, it's more the consistency of a pancake than it should be.<br /><br />Still, I suspect that the underlying ingredients here are correct, and that you could do pretty well here by ordering your tacos naked but for the cabbage, and dressing it yourself from the thorough condiment bar and the good choice of bottled table salsas. On the strength of all that, TBE gets the number one spot.<br /><br />A couple of also-rans should be mentioned, lest you cry foul. First, <span style="font-weight: bold;">Rubio's</span>. Not happenin' for me. As fast food Fresh Mex goes, I'm generally well-inclined toward Rubio's, because they brought the Puerto Nuevo-style lobster burrito to SoCal. But now the lobster burrito is but a memory, and sorry to say the fish taco is, to me, just so much fast-food mush.<br /><br />Second, <span style="font-weight: bold;">Siete Mares</span> on Sunset Blvd. in Echo Park (the stand, not the restaurant next door). I like Siete Mares, and I go there on my way to and from Dodger games every now and again. The problem with the fish tacos here? Too big. There's enough stuff on the poor overmatched tortilla for three fish tacos, including a veritable mountain of too-thick cabbage. And although their batter is nicely crispy, there's not much fish under it -- it's a grease bomb.<br /><br />Finally -- and I know there are a lot of admirers out there -- <span style="font-weight: bold;">Señor Fish</span>, one downtown adjacent to Little Tokyo, and one on Figueroa in South Pasadena. There is much to love about Señor Fish. it was the first place I had scallop burritos and potato tacos, and to this day they're two of my favorite things. There's even much to like on their Ensenada Style fish taco. There's a generous amount of fish in a flavorful batter (although again, it's not crispy enough for my taste). There's a generous dose of <span style="font-style: italic;">crema</span> with plenty of cayenne, which is a good thing. There's a generous dollop of delicious guacamole. But all this generosity is beyond the capacity of the poor, undergrilled tortilla underneath to withstand -- especially because the taco is inexplicably constructed with the cream sauce <span style="font-style: italic;">on the bottom</span>, where it instantly turns the tortilla to useless mush. In my book, tacos are street food: one that needs to be eaten with knife and fork is no taco at all.<br /><br />Which brings me to my last big surprise. Coming in second place after Tacos Baja Ensenada?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_HeggJDqgp-yZNuhKChI0-3TqxIKGY2PMx4iIqGbiBqzoXr-B_kkCKRUdAZeTIRXNYBYB_QOWvy9i1yI6nTJFU9AotUkiAsdWhWu04vBkQaNuR2ZZQ7jw1LY-EE4nJPTSDmD/s1600-h/More+Tacos4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_HeggJDqgp-yZNuhKChI0-3TqxIKGY2PMx4iIqGbiBqzoXr-B_kkCKRUdAZeTIRXNYBYB_QOWvy9i1yI6nTJFU9AotUkiAsdWhWu04vBkQaNuR2ZZQ7jw1LY-EE4nJPTSDmD/s400/More+Tacos4.jpg" alt="" id="BLOGGER_PHOTO_ID_5328330483647515234" border="0" /></a><br />Yes, fast food. The Crispy Fish Taco at Del Taco is an absolutely solid iteration of the genre. Somebody did their research -- it's served in classic style: corn tortilla, battered deep-fried fish, shredded cabbage, salsa, crema, even a squeeze of lime (take note, "Best Fish Tacos In Ensenada!"). And note the judicious addition of chopped onion and cilantro.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLAUkqpRL13iC9aj9Irp_D-0pu2JtP5BdNoZBxGEvVJYTiwx4hER3PC0ajZpf3nIdsrpUSQk6f615vN2pWQilx3JpYY9F2X6CFk2NXGWV3PXhttQK2dWJXzGdvJ9Hka15GSej/s1600-h/More+Tacos3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLAUkqpRL13iC9aj9Irp_D-0pu2JtP5BdNoZBxGEvVJYTiwx4hER3PC0ajZpf3nIdsrpUSQk6f615vN2pWQilx3JpYY9F2X6CFk2NXGWV3PXhttQK2dWJXzGdvJ9Hka15GSej/s400/More+Tacos3.jpg" alt="" id="BLOGGER_PHOTO_ID_5328330479130529586" border="0" /></a><br />Compare that snap to THE REAL DEAL photo above, then to the others; see what I mean? And, lo and behold, the fish is good! Crispy on the outside, flaky on the inside, as it should be. Of course, they cheat a bit by using some sort of toasted corn-meal batter, but it works, man, it works. Add a bit of their Del Inferno sauce, and you're very, very damn close to the Real Deal. The only downfall is the tomato salsa, which is on the sugary side. If they could get a real pico de gallo in its place, it just might put it over the top.<br /><br />The conclusion: for the real deal, you gotta brave the drug lord kidnappers by land, or the pirates by sea, and go to Sandra and Bene's cart in Ensenda. If you're stranded here, these are your best options. Click on the links for Google Maps, reviews, etc.<br /><br />1. <a href="http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=tacos+baja+ensenada+los+angeles&fb=1&split=1&gl=us&view=text&latlng=58286385654377090">Tacos Baja Ensenada</a><br /><div><span dir="ltr" style="font-size:100%;"><span class="street-address">5385 Whittier Blvd</span></span><span style="font-size:100%;"><br /></span><span dir="ltr" style="font-size:100%;"><span class="locality">Los Angeles</span>, <span class="region">CA</span> <span class="postal-code">90022</span></span><span><nobr class="tel"><br />(323) 887-1980<br /><br /><br /></nobr></span>2. <a href="http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=del+taco+los+angeles&fb=1&split=1&gl=us&view=text&ei=ow_ySebqOpzyswOyiv3xCg&sa=X&oi=local_group&resnum=4&ct=more-results&cd=1">Del Taco</a><br />Numerous locations throughout the Southland<br /><br /></div>3. <a href="http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=Best+fish+tacos+in+ensenada+los+angeles&fb=1&split=1&gl=us&view=text&latlng=5735360417130445657&dtab=2&ei=pw3ySearIaDmtQPC9d3gCg&sa=X&oi=local_result&ct=result&resnum=1">The Best Fish Tacos in Ensenada</a><br /><div class="adr"><span dir="ltr" style="font-size:100%;"><span class="street-address">1650 Hillhurst Ave</span></span><span style="font-size:100%;"><br /></span><span dir="ltr" style="font-size:100%;"><span class="locality">Los Angeles</span>, <span class="region">CA</span> <span class="postal-code">90027</span></span><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><div><span><nobr class="tel">(323) 887-1980</nobr></span></div></span><br />4. <a href="http://maps.google.com/maps?f=q&source=s_q&view=text&gl=us&q=Senor+Fish+los+angeles&ie=UTF8&hl=en&sll=34.090876,-118.229851&sspn=0.100505,0.032576&latlng=34048999,-118238312,4609347941094436141&ei=Vw7ySaWrHIyciAOM0uXjBw&sig2=HsLR-WgfAd7lSQB5r8vzng&cd=1">Señor Fish</a><br /><div class="adr"><span dir="ltr" style="font-size:100%;"><span class="street-address">422 E 1st St</span></span><span style="font-size:100%;"><br /></span><span dir="ltr" style="font-size:100%;"><span class="locality">Los Angeles</span>, <span class="region">CA</span> <span class="postal-code">90012</span></span><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><div><span><nobr class="tel">(213) 625-2534</nobr></span></div></span><br /><br />5. <a href="http://maps.google.com/maps?f=q&source=s_q&sll=34.090876,-118.229851&view=text&hl=en&gl=us&q=Siete+Mares+los+angeles&ie=UTF8&sspn=0.083400,0.167663&latlng=34085434,-118274797,7005286428087824283&ei=sw7ySZyPGZ-wiwOVjoDjBg&sig2=JPylqp5f9LtEUx5FWnYM4g&cd=2#">La Playita Siete Mares</a><br /><div class="adr"><span dir="ltr" style="font-size:100%;"><span class="street-address">3143 W Sunset Blvd</span></span><span style="font-size:100%;"><br /></span><span dir="ltr" style="font-size:100%;"><span class="locality">Los Angeles</span>, <span class="region">CA</span> <span class="postal-code">90026</span></span><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><div><span><nobr class="tel">(323) 664-4604</nobr></span><br /><br /></div></span>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com9tag:blogger.com,1999:blog-17425347.post-15895535301594461502009-03-21T13:18:00.000-07:002009-03-24T12:12:37.130-07:00Khaaaaan! - Seoul Garden Restaurant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-QXuWQgoNMXbyx1zavpYj3ws21K351Fsd0tbwHAoVcWhinyaDFtnCq2Yfu6SKwTILXXkGm1444M5vvK-hyeeZMkM-ySAKQNYe7gjHf3L3Ui8RaoBps3rwTWIKs1zjicp-Nc4/s1600-h/SG+Exterior.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-QXuWQgoNMXbyx1zavpYj3ws21K351Fsd0tbwHAoVcWhinyaDFtnCq2Yfu6SKwTILXXkGm1444M5vvK-hyeeZMkM-ySAKQNYe7gjHf3L3Ui8RaoBps3rwTWIKs1zjicp-Nc4/s400/SG+Exterior.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769640463391842" border="0" /></a><span style="font-size:100%;"><br /></span><div class="adr"><span dir="ltr" style="font-size:100%;"><span class="street-address"><span style="font-weight: bold;">Seoul Garden Restaurant</span><br />1833 W Olympic Blvd</span></span><span style="font-size:100%;"><br /></span><span dir="ltr" style="font-size:100%;"><span class="locality">Los Angeles</span>, <span class="region">CA</span> <span class="postal-code">90006</span></span><span style="font-size:100%;"><br /></span></div><span style="font-size:100%;"><div><span><nobr class="tel">(213) 386-8477</nobr></span><br />MC, Visa<br />Valet Parking in rear. Closed Sunday.<br /></div></span><a href="http://www.yelp.com/biz/seoul-garden-restaurant-los-angeles">Yelp Info</a><br /><br />The hostess slaps a menu on your table, but everything you need to know about Seoul Garden is prominently displayed on a backlit plexiglass menuboard on a wall in the main room. Note the first three dishes: Beef Jingee-skan, Chicken Jingee-skan, Pork Jingee-skan. It took me a bit of Googling, after my first visit there, to figure out that it's <span style="font-style: italic;">Genghis Khan... </span>which is Korean not (curiously) for what the Mongolians call BBQ, but for what the Japanese call shabu-shabu. Go figure.<br /><br />And by go, I mean <span style="font-style: italic;">go</span> to Seoul Garden to enjoy this utterly pleasurable style of dining. There's other stuff on the menu but (and I always tell you exactly what to order, that's part of the value-added service you get at LA Food Crazy) you're here for the Genghis Khan. Get two orders for 2-3 people, three orders for three hungrier or four people. Beef (a must), chicken or pork according to your pleasure. Order soju. Here's what ensues.<br /><br />It's a five course meal. The waitress fires up a hotpot filled with water on your table. While it comes to a boil, you are brought the small, refillable dishes of <span style="font-style: italic;">bonchon</span>; Korean appetizers that here include a delicious, tangy pickled turnip and a delicately cooked egg cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXEaa5fP0Fp6q8n_PJMRVmPaW_AWtkO6E7Ed3RJjOsY13wakIt8PKIsHJ2EePjQZY3pU7Mngom0D1rY3OcLT-OA4_b34nM2Jbjj2nUPVHrGdke-th1ttlj0icrRzz6DpvCpon/s1600-h/SG+bonchon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXEaa5fP0Fp6q8n_PJMRVmPaW_AWtkO6E7Ed3RJjOsY13wakIt8PKIsHJ2EePjQZY3pU7Mngom0D1rY3OcLT-OA4_b34nM2Jbjj2nUPVHrGdke-th1ttlj0icrRzz6DpvCpon/s400/SG+bonchon.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769368077918978" border="0" /></a>You nibble on them with you <span style="font-style: italic;">soju</span>. You remembered to order <span style="font-style: italic;">soju</span>, right? Your waitress will also bring small bowls of cabbage soup.<br /><br />Then comes your Khan. Raw flesh, sliced paper-thin, arranged flat on a giant wheel of a plate. Here's one order of beef and one of chicken:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSwRsOXXU7xvQxddj-NKouMiB9eD10H49aLpFkrS_8RAE-HeRqjTp8zuUYlUaK7-ztMNHkjmdQ13O4xckh4En2xNwn-MTZHzxZuT6uDR-UAeQttRXJ46DcqcD_YmMrqXs2G44/s1600-h/SG+Khan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSwRsOXXU7xvQxddj-NKouMiB9eD10H49aLpFkrS_8RAE-HeRqjTp8zuUYlUaK7-ztMNHkjmdQ13O4xckh4En2xNwn-MTZHzxZuT6uDR-UAeQttRXJ46DcqcD_YmMrqXs2G44/s400/SG+Khan.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769371008374802" border="0" /></a>A giant bowl of shredded cabbage, mushrooms, tofu and fish cake accompanies your Khan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnvKH-VBNQS7eaBy_qYLgVWspCcFA7rPCaesuAddWZx3jo0iObbrf9QzSKosbG39v0XVwUCSG9Fv52aH2eQJNJYO8eW89zL2O2YBmuWojA_9GU0Q1YmLd27bHrR8jlgPPWLeh/s1600-h/SG+Veggies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnvKH-VBNQS7eaBy_qYLgVWspCcFA7rPCaesuAddWZx3jo0iObbrf9QzSKosbG39v0XVwUCSG9Fv52aH2eQJNJYO8eW89zL2O2YBmuWojA_9GU0Q1YmLd27bHrR8jlgPPWLeh/s400/SG+Veggies.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769649622640002" border="0" /></a><br />Your waitress gets you started, scooping a bunch of vegetables and meat into the boiling water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlmlyr2fQcdzc3_IoCoo8uE0pRA_lwsjMr3oMZ2tZdpJ3qbgW86huxhlULzXampiAjkwWbYYqcqiz7MHvXKOmlWYa0JtBlvED1wLC0J3dlF4DFBZPRo8FNtz3JSczVCmxbtMD/s1600-h/SG+Pot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlmlyr2fQcdzc3_IoCoo8uE0pRA_lwsjMr3oMZ2tZdpJ3qbgW86huxhlULzXampiAjkwWbYYqcqiz7MHvXKOmlWYa0JtBlvED1wLC0J3dlF4DFBZPRo8FNtz3JSczVCmxbtMD/s400/SG+Pot.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769648758981602" border="0" /></a>Quick, take out the beef, it's already medium-rare. Two more seconds, it's well-done. You scoop some veggies and beef into your bowl. It's tender, mild, flavorful; an absurdly simple and unadorned iteration of the meat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim10hrGXXN_WjAzBZKU3mLcSc_vGzNHlO5bduS4XCdO1LajZlT6d5p1w8q5R5a-IuMRdQ766wZDfaBlBnW6obaRpZFs6I97H53C79Eux53KSWSEJ3KuLM8DCU_gqtn7rdQNgDT/s1600-h/SG+plate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim10hrGXXN_WjAzBZKU3mLcSc_vGzNHlO5bduS4XCdO1LajZlT6d5p1w8q5R5a-IuMRdQ766wZDfaBlBnW6obaRpZFs6I97H53C79Eux53KSWSEJ3KuLM8DCU_gqtn7rdQNgDT/s400/SG+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769382976268338" border="0" /></a><br />Of course you can adorn it. People ask, "can I add some of the bonchon?" That's like asking whether you should put some of the guacamole or the salsa on your taco. It's a free world, dude. And the best news is, the <span style="font-style: italic;">bonchon</span> are bottomless. Run out of one, they'll bring you more.<br /><br />You begin to think you'll never get through that giant wheel of meat, you're boiling it and eating it and boiling and eating it, but trust me, it eventually it does all go away. And just when it's almost gone, the last few bits still boiling in the broth, the waitress swings by. She portions the remaining Jingees-kan into your bowls, and drops some udon noodles into your broth, letting them cook for a bit before scooping them in front of you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc3oxpIhmaipQKsOJE6yYLgY8ZY9HF-vcS9MM_3dhvUD_sCHH3hFQRYcJBBnkvwKmFiDtUYVVNtHU-VoZ-pa1aPJqmj8HxH2dKH-TdioHTDO5PXkc9d3CeyXO6heF4wVNwbkM/s1600-h/SG+Noodles.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdc3oxpIhmaipQKsOJE6yYLgY8ZY9HF-vcS9MM_3dhvUD_sCHH3hFQRYcJBBnkvwKmFiDtUYVVNtHU-VoZ-pa1aPJqmj8HxH2dKH-TdioHTDO5PXkc9d3CeyXO6heF4wVNwbkM/s400/SG+Noodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769370549784450" border="0" /></a>Not a lot, mind you... you're full from all the meat... but it's so clean and tasty, cooked in that broth that has been gathering yummy beef chicken and pork flavors, that you can't resist.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG7IYctTBG6K1-UVqNKCKLZZB6n-1LiOPglhxz7bm3g3tpP0CCuUIaWsMsKxaPHe9w3IU2wrK_Q88jIQAdF36dmCgNmhR1sx2YLvPNs_Rah7JYx0F9W7FqtXJTMDHrhfMKduE/s1600-h/SG+Udon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvG7IYctTBG6K1-UVqNKCKLZZB6n-1LiOPglhxz7bm3g3tpP0CCuUIaWsMsKxaPHe9w3IU2wrK_Q88jIQAdF36dmCgNmhR1sx2YLvPNs_Rah7JYx0F9W7FqtXJTMDHrhfMKduE/s400/SG+Udon.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769648495043458" border="0" /></a><br /><br />And just when you think, no, there couldn't possibly be more, there is. The waitress will have let the water boil down pretty well by now. She arrives with a bowl of rice, an egg, some seaweed, and sesame oil. She adds them expertly to the broth, and whips up a quick a delicious <span style="font-style: italic;">jjuk </span>(porridge) for you. It's delicious as is, but also a perfect base for disposing of any remaining <span style="font-style: italic;">bonchon</span> on the table.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0MoUViDltWp3w23XzqABf6Oz5Wk54X0z37VaEfhSDN2LS27sC2UTab6YYy4DDNeXqK5uDRiQM0fpYaeG10Xl0AMPSm2w8f8qXpxNlNeIUik670ihn4y6HdWJ-PThXhyphenhyphen3aUQS/s1600-h/SG+Porridge+plate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0MoUViDltWp3w23XzqABf6Oz5Wk54X0z37VaEfhSDN2LS27sC2UTab6YYy4DDNeXqK5uDRiQM0fpYaeG10Xl0AMPSm2w8f8qXpxNlNeIUik670ihn4y6HdWJ-PThXhyphenhyphen3aUQS/s400/SG+Porridge+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5315769648163707826" border="0" /></a><br />You've drained that last bit of soju, and now comes a metal cup of the refreshingly sweet tea which I believe is called<span style="font-style: italic;"> chik cha.<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /><br /></span></span></span></span></span>The meal has probably set you back $25 or so. But if you're like me (or my wife Sa, who wants to go here, like, ALL the time) you'll be back soon.<span style="font-style: italic;"><span style="font-style: italic;"> </span></span><br /><br />A couple of notes. It can be crowded, take-a-number crowded, at peak hours. And as with most Korean restaurants in Koreatown, you'll have a more pleasant experience if you're not high-maintenance. Pointing at things and asking for more is fine and appreciated. Asking about serving sizes or ingredients explaining your special dietary needs, asking for rice before the porridge section of the meal, etc., will not enhance anyone's evening. And saying <span style="font-style: italic;">kam sa na hamida</span> (Korean for thank you) is always nice.<br /><br />Besides, any questions that can be answered are right there in backlit plexiglass, down to the instructions for cooking your veggies. So just say "beef jingee-skan and soju," sit back, and let the evening roll.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com4tag:blogger.com,1999:blog-17425347.post-54096193325076006662008-12-11T15:22:00.000-08:002008-12-14T15:49:45.028-08:00A Sad Postscript - The El Coyote BoycottAccording to several management-level sources at El Coyote, Marjorie Christofferson has submitted her resignation, both as a member of the restaurant's corporate board and as an employee. "Margie submitted her resignation today," manager Billy Schoeppner told me last Thursday. "I just got off the phone with her. She was crying."<br /><br />This is the emotional result of the boycott of El Coyote launched by elements of the local gay community in response to Margie's personal, $100 donation to the "Yes on Proposition 8" campaign. So, the question is, does this mean the boycott's over?<br /><br />During the largest protest against the restaurant, I asked many of the 200 protesters picketing enthusiastically on the sidewalk during prime business hours what they were after: what were their "demands" were before they would return to El Coyote? "Margie needs to resign," was the unanimous answer. So now she has. But <a href="https://www.blogger.com/comment.g?blogID=12202029&postID=8396145291879872720">various posts on other boards </a>about the issue have expressed the opinion that "as long as ANY of the money I spend at El Coyote goes to the Mormon church, I won't spend my money there." It has been asserted on some other boards that: Margie is secretly the owner, because she's listed as the corporate contact with the state of California; that her family is Mormon, and because it's a family business, that means 10% of any money spent there is tithed to the church. I did some deeper digging, interviewing members of the staff, family, and longtime friends. Here's the real scoop.<br /><br />"El Coyote is not Mormon. Margie's family isn't Mormon. They're all <span style="font-style: italic;">drinkers</span>, except Margie!" Billy repeated to me over three days, over and over again. I thought this curious; Mormonism tends to run in the family. How did she end up the only one? Billy asked another manager, Larry; Larry asked Margie's husband Chris. Word came back. There were three Salisbury siblings: Blanche and the twin brothers George and Jim. Blanche and her husband founded El Coyote; George founded El Cholo. Jim married Margie's mother, Grace, and when her sister Blanche passed away, ownership of the restaurant passed to Grace. One of Margie's older cousins attended Brigham Young University in Utah, where he converted to Mormonism. Margie, at her cousin's recommendation, also went to BYU -- where she also converted. Jim (a life-long drinker and smoker) converted to Mormonism just before he died. Margie's cousin later left the church, leaving Margie (aside from, possibly, her two daughters) as the only practicing Mormon in the family.<br /><br />As far as Margie's recent corporate involvement, El Coyote is run by a small, family-held corporation. Grace is its president and CEO. Margie has functioned as its Secretary. That's why she was the listed contact with the State of California. When she gave her notice as an employee, she also submitted her resignation from the board to Grace.<br /><br />So there it is. Margie's out the door. I wonder who will be coming back in? The only possible rationale for continuing to boycott the restaurant (aside from not liking the food -- <span style="font-style: italic;">de gustibus non disputandem est</span>, is I'll say about that) is that she might inherit a portion of it someday. True, she's the current owner's daughter. She also has siblings, so (and I am not, nor do I want to be, privy to anyone's will over this) maybe she'll get a piece of it someday. Is that justification for a boycott? Should your livelihood be imperiled for something one of your nieces, or nephews, or children did, or might do in the future? That seems absurd to me.<br /><br />El Coyote has given thousands of dollars over the last few weeks to GLBT causes and charities. The restaurant is now -- believe it or not -- being boycotted by various right-wing groups for doing so. Mormon wards as far away as San Diego have sent groups to the restaurant <span style="font-style: italic;">in support </span>of the restaurant's supposedly "anti-gay" policies. But of course, those Mormon's ain't drinking margaritas. Business is off dramatically, even considering the current economy. Waiters and waitresses -- many of them gay -- are having their shifts cut back.<br /><br />The gay community has made an important, and nation-wide, point about civil rights, separation of church and state, and the power of the gay pocketbook. El Coyote has done everything it can -- and Margie has given up her lifelong job -- to make amends.<br /><br />So could <a href="http://shutupiknow.blogspot.com/">someone</a> please declare victory achieved, and the boycott over? My local diner's in trouble.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com11tag:blogger.com,1999:blog-17425347.post-77138251941243714442008-12-11T14:54:00.000-08:002008-12-11T19:22:01.564-08:00Have a Bibimbap-y Christmas - La Korea @ Farmer's Market<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVn06_hAdABa-UsKkhd03RIkXyht27gXuap7DtE-0tMv-2hzqb6joPM5DAONMyrb6IrJkqwRUkymIbBoAzCTXTVITO-A_MkTnsrfqcDLdDPSPlQxuppKa-1aQxFRWBo4r5kNI/s1600-h/La+Korea1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVn06_hAdABa-UsKkhd03RIkXyht27gXuap7DtE-0tMv-2hzqb6joPM5DAONMyrb6IrJkqwRUkymIbBoAzCTXTVITO-A_MkTnsrfqcDLdDPSPlQxuppKa-1aQxFRWBo4r5kNI/s400/La+Korea1.jpg" alt="" id="BLOGGER_PHOTO_ID_5278670313130983842" border="0" /></a><br /><span style="font-weight: bold;">LA KOREA</span><br /><a href="http://maps.google.com/maps?ie=UTF8&oe=utf-8&client=firefox-a&q=los+angeles+farmers+market&fb=1&cid=0,0,12293898071859197870&ll=34.073137,-118.36009&spn=0.008887,0.013068&z=16&iwloc=A">Los Angeles Farmers Market</a><br /><span class="adr" id="sxaddr" dir="ltr"><span class="street-address">6333 W 3rd St</span><br /><span class="locality">Los Angeles</span>, <span class="region">CA</span></span><br /><span class="popuptext">Stall # 510<br /> (323) 936-3930</span><br /><br />If you're like me, and you live in Hollywood, you're going to be spending a little more time at The Grove than you'd like. Schlepping from the Apple Store to Crate and Barrel, bags and shopping list akimbo. That case you got for a stocking stuffer just won't fit your mate's old iPod, you're considering a new iPod (your household's third) Your blood sugar is dropping, blood pressure rising. You look around for Grove food: all too sit-down-y. You go to the historic Farmer's Market, but you're not sure what to grab, quickly, that won't knock you on your shopping ass for the crucial next two hours.<br /><br />I recommend La Korea, at the northeastern end of the market, near the Gumbo Pot and Dupar's. If you know me you know I loves the Korean food, and while this is several miles from the wonders of Koreatown, it totally satisfies the lunch jones in a way that few other cuisines can. Its menu is reassuringly small; not too many stress-inducing choices to make (which is my main complaint with Loteria... I never seem to quite get what I expected, and other people's plates look so much better), and all in the $6-8 range. The La Korea menu features grilled meat, either chicken, pork, or beef, served with steamed rice and choice of two side dishes. The side dishes are right there, so you can just point. Or, perhaps you're new to Korean food? If so, I recommend the bibimbap. Don't be scared by all those b's, it's pronounced exactly the way its spelled.<br /><br />Bibimbap is literally "stirred meal" in Korean. It's a bowl of steamed rice with an array of ingredients on top; think of a fresh-Mex style "burrito bowl" but with Korean meats and veggies, instead of rice, beans, lettuce and guacamole. In a Korean home, the rice would likely be topped whatever is leftover from last night's meal. In restaurants, it's often a selection of the Korean <i>banchan</i>, or side dishes, and that's the case here: cucumber salad, julienned carrots, bean sprouts, cabbage, broccoli, and lettuce. It really should have a fried egg atop it all... ask, and I'm sure you shall receive. I forgot to ask, and my photo model arrived egless.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMBoOi8xaaOdQ7EUhC35xp7d0RGUW3puWbOIMUKtHGWzEnFY67kglZ3z92gWq4EaTDGy59t2Ckmj1RAUXcJ_CG34wALrrTwE278hIYOpdh8EggKDaGvr2f0FMVX75uFQsYlD-/s1600-h/La+Korea2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMBoOi8xaaOdQ7EUhC35xp7d0RGUW3puWbOIMUKtHGWzEnFY67kglZ3z92gWq4EaTDGy59t2Ckmj1RAUXcJ_CG34wALrrTwE278hIYOpdh8EggKDaGvr2f0FMVX75uFQsYlD-/s400/La+Korea2.jpg" alt="" id="BLOGGER_PHOTO_ID_5278670316958339090" border="0" /></a><br /><br />While you're waiting for your meal, it's only few steps over the EB Wine Bar, where they are always cheerfully pouring some microbrew draft beers and well-chosen wines by the glass, for 5 or 6 bucks. I suggest you treat yourself to one, you've earned it and it'll go really well with your lunch. That's a Santa Barbara County Pinot Noir...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzFeNUzjVbGZ5EoPmS1GKfuUI49XEF2ZbjgquJINpaufDwBhUxHUt6rI-vFavAcAtUUWa9GtMwZFnbT88yp2NXZjMFDEZVPCDrQj79z_bL9AXMfCs_Dd7yjg4k1JgviSvXckz/s1600-h/La+Korea3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzFeNUzjVbGZ5EoPmS1GKfuUI49XEF2ZbjgquJINpaufDwBhUxHUt6rI-vFavAcAtUUWa9GtMwZFnbT88yp2NXZjMFDEZVPCDrQj79z_bL9AXMfCs_Dd7yjg4k1JgviSvXckz/s400/La+Korea3.jpg" alt="" id="BLOGGER_PHOTO_ID_5278670319229235410" border="0" /></a><br />Your bibimbap bowl is served with the veggies and meats arranged like pie slices atop the rice, along with your choice of tender, thin, freshly grilled beef (the ubiquitous, soy and sesame seed-seasoned beef <i>bulgogi</i> that is to Korea what carne asada is to Mexico) or chicken. They'll give ya pork if you wish (as pictured below), or, rumor has it, grill up anything you bring them from Marconda's the famous butchers next door. I'm totally doing that next time I visit!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCkBVg4Mn-gkXZ_J6EoXcXhtpBuGT7Dge_MbLfo2Go3fXt1_6XzDTzuHrZUUyaid_R4QhF8qmdKXb5838fWBhhZRjS6UHWrr_3dWmKFPRKvkT_NnU9eICwJV3CqQyAI2ytsrC/s1600-h/La+Korea4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCkBVg4Mn-gkXZ_J6EoXcXhtpBuGT7Dge_MbLfo2Go3fXt1_6XzDTzuHrZUUyaid_R4QhF8qmdKXb5838fWBhhZRjS6UHWrr_3dWmKFPRKvkT_NnU9eICwJV3CqQyAI2ytsrC/s400/La+Korea4.jpg" alt="" id="BLOGGER_PHOTO_ID_5278670328421001858" border="0" /></a><br /><br />Of course an all-veggie, or veggie and tofu, version is available, too. Be sure to take a small tub of the chili paste-sauce from the counter. At your table, drizzle sauce on your bowl (don't worry, it's quite mild) and stir it all up. You've just created a light but filling dish, fulfilled your vegetable-servings requirement for the day, and added some delicious grilled protein to boot. And you've now partaken of one of the staple dishes of Korean cuisine.<br /><br />My only gripe is that the chili paste is not nearly hot enough for my taste. I get around this by borrowing from the extensive selection of bottled heat at the end of the Gumbo Pot counter. True, La Korea is not quite up to what you'll find in Koreatown, but it beats the hell out of Cheesecake Factory. And if you eat here enough, you might save enough money left over for that third iPod.Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com2tag:blogger.com,1999:blog-17425347.post-85174918247492370342008-11-17T13:40:00.001-08:002008-11-17T14:56:49.207-08:00The -- Okay, MY -- Final Word on the El Coyote Boycott<div xmlns="http://www.w3.org/1999/xhtml"><img src="http://lh5.ggpht.com/_4-AiNo27ERg/SSHkv7NYRXI/AAAAAAAAARA/CpqiFCLQSrE/%5BUNSET%5D.jpg?imgmax=800" style="max-width: 800px; width: 392px; height: 293px;" /><br />The time has nearly come to move further discussion of the El Coyote Boycott off of my food blog, and get back to describing the sweetness of a caramelized onion or a perfectly charred steak. El Coyote has become just one part of a much wider political, social, and legal issue, which I'm interested in and will continue to discuss over at <a href="http://infinitejess.blogspot.com/">infinitejess.blogspot.com</a>. In fact, if you go there now you can see some pictures and discussion of Saturday's big rally downtown... where I saw quite a few familiar faces from El Coyote.<br /><br />But since there's been such impassioned discussion on this board, I'll allow myself one last post on the subject.<br /><br />I feel like I've been trying to be a voice of reason during what has been an emotionally upsetting time for regulars of the restaurant, be they gay or straight, and for the gay community that surrounds it. I truly appreciate the civil dialogue that's cropped up in the comments on my last two posts.<br /><br />Last Thursday, I had a plan to dine at El Coyote in the early evening, but then heard about the planned demonstration there at 7. After, believe me, a lost night's sleep, I decided that I could support the freaked-out staff of EC and honor the protest at the same time, by showing up long before the protest started (so as not to cross a picket line), and then chatting with arriving protesters, when I left as they were arriving. I was helped in walking this tricky line, and developing coping strategies, by the best political strategist I know. <a href="http://blyspace.blogspot.com/2008/11/word-on-prop-8-and-what-we-each-do-now.html" target="_blank">Bly's take on boycotts</a> is a must-read.<br /><br />My group of six sat at the infamous Tate table (where Sharon Tate ate her last meal the night of her murder at the hands of the Manson Family). Billy, friend to every El Coyote regular, came by our table to thank us for our support in being there on what was going to be a nightmarish shift for the staff. We sucked down margaritas, fortification against the screaming, chanting, and horn-honking that could be heard coming from outside.<br /><br />When we left, we talked, one-on-one, with some of <a href="http://www.latimes.com/news/local/la-me-boycott14-2008nov14,0,7176761.story">the 175 protesters</a>. All were understandably angry and frustrated; after all, 52 percent of Californians in our true-blue state had voted to take away equal rights granted to them by the constitution and the Supreme Court of California. A gentleman who gave his name only as Tom said he felt betrayed by manager Marjorie Christofferson's donation to Yes on 8; that whether Margie was an owner or not, his money, spent here over decades, was going to people who voted to taken away his civil rights, and he could no longer support the restaurant. He opined that if Margie was just an employee, she should be fired for her views. I asked if he would be comfortable being fired from his job for his political views. He said, "If I was a white supremacist... yes." This was of course impossible to formulate a suitable response to; there's no denying the emotion of being oppressed. We left, watching a sad scene of protesters harassing confused and frightened folks -- tourists, regulars, whoever -- leaving or trying to enter the restaurant, chanting "shame on you" and other, choicer epithets. As strongly as I feel about the wrongness of prop 8, this, I thought, is clearly not the way to win the hearts and minds of voters.<br /><br />I went back to El Coyote on Friday night. There were still some protesters out front, maybe a dozen or so. But to my surprise the restaurant was pretty hoppin' inside. It was just... different. A straighter crowd. Much straighter. In fact, the management told me, and my conversations around the restaurant confirmed, that though there were a lot of extra-supportive regulars, like myself, there were also a lot of Mormons and other Yes on 8 supporters coming out to make their own statement.<br /><br />Ouch.<br /><br />I don't think this is the desired effect of a boycott.<br /><br />Backlash against this boycotts has begun, from <a href="https://www.blogger.com/comment.g?blogID=17425347&postID=714110976815946005">the most recent comments</a> on my own blog to <a href="http://www.latimes.com/news/opinion/commentary/la-oe-rutten15-2008nov15,0,5696076.column">Tim Rutten's Op-Ed</a> in the L.A. Times to the national media: I watched a debate on CNN<br />Sunday night where a pro Proposition 8 spokeswoman focused on "the hateful boycotts" and "harassment" of "Mormon employees of businesses" by the gay community. (I won't even tell you what Mike Huckabee was saying on Fox News!) This type of activity allows the H8ers to debate debatable tactics, rather than confront the larger issue of civil rights.<br /><br />El Coyote has made every possible overture to the community short of "firing" Margie (the founder's niece), by making large donations on behalf of the restaurant to gay charities and even, as <a href="http://www.latimes.com/news/local/politics/cal/la-me-elcoyote15-2008nov15,0,949851.story">reported in the L.A. Times</a>, gay and straight employees gathering personal donations totaling an amount five times greater than Margie's controversial 100 bucks.<br /><br />Now, I'm not gay and this is not at the deepest level "my battle." Nevertheless, I will humbly offer to those of my fellow El Coyote regulars who happen to be gay this proposition: that El Coyote is not the enemy, it is an old friend, deserving of forgiveness. Do you really want to stay away while El Coyote -- a place where gay and straight used to hang out and speak the truth as only El Coyote margaritas can make you speak the truth -- stay away while El Coyote -- <i>El Coyote??? -- </i>transforms its business model into a hangout for Mormon families and Yes-on-8'ers?<br /><br />Instead, why not take all that justifiable frustration and turn it into time and money donated to your local Repeal 8 campaign, energy at the phone banks during the next election battle, letters to legislators explaining, simply, that the majority does NOT have the right to deny civil rights to any minority group of law abiding, tax paying citizens.<br /><br />I urge my gay friends to come back to El Coyote. Spend your time there doing as you have always done: relaxing, getting loose, and chatting -- nicely, please -- with the tourists and youngsters and oldsters in this diverse establishment, be they Mormons from Utah or bigots from the south or local blacks who voted for 8. Tell them how much this means to you. Tell them how human and compelling your stories are. Make El Coyote about what you're fighting for: love, not hate.<br /><br /></div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com9tag:blogger.com,1999:blog-17425347.post-7141109768159460052008-11-13T13:48:00.001-08:002008-11-13T13:48:17.026-08:00El Coyote Boycott News<div xmlns='http://www.w3.org/1999/xhtml'>I was out of the office yesterday, and so was unable to report on yesterday's meeting between management of El Coyote and local members of the gay community upset about the revelation that a member of El Coyote's family ownership had made a personal, $100 donation to the Yes on Proposition 8 campaign. I can be saved the time of describing the meeting blow by blow, as there is a factually correct account of it posted on <a href='http://shutupiknow.blogspot.com/'>shutupiknow.blogspot.com.</a><br/><br/>What the report fails to communicate is the level of upset among the El Coyote staff present. Each and every one I spoke to was visibly shaken, some crying openly. Each one stated clearly that although they disagree with Margie's personal position on the issue, that it is not the position of El Coyote as establishment or its management, so they do not understand the boycott. They truly wish everyone could just get along, and allow individuals have their opinions without threatening the well-being of the entire establishment, a gathering place for a uniquely diverse community. I tend to agree with that sentiment. <br/><br/>That said, it is not surprising that the meeting went the way it did, and it need not have done so. One important element is missing from the reportage that helps explain why it turned ugly so quickly. When Sam asked Margie if she would be willing to donate an equal or greater amount to Repeal Prop. 8, she deferred to management. Management stated "We know Margie is so upset about this, <i>and she would take back the donation if she could.</i>"<br/><br/>But when Sam pressed his question, Margie refused to donate a C-note to the opposite side, which would have effectively "taken back" the donation. The deeds did not match the rhetoric. I suspect that if Margie had agreed to do this, to put some meat into her apology, the issue would be dead. But, sadly, it is not.<br/><br/>So... while I think the boycott is misguided, and its energy could be directed toward any number of larger, more complicit establishments, I understand and respect the anger and frustration of the community, and the need to make a visible protest of a visible target.<br/><br/>I had plans to dine at El Coyote tonight, at about 7:00... when the protest officially begins. I will honor the protesters by not crossing that picket line. But I will not boycott the restaurant before or after the protest. The gay (and Other) staff, nearly all long-serving, dedicated employees, and truly wonderful people, depend on my dining dollars to feed their families. Suggestions posted elsewhere that employees should "get other jobs" truly don't understand the nature of the restaurant: it is a family place in every sense, where owners, customers, and especially staff treat each other like family. One might as well suggest these employees "get a new mother and father."<br/><br/>You may see me in El Coyote the next few days... you will also see me at the Repeal Prop. 8 rally at City Hall on Saturday. I truly feel that's a more appropriate place to display our displeasure at the passage of Prop. 8.<br/></div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com23tag:blogger.com,1999:blog-17425347.post-17674757459340617402008-11-11T13:44:00.001-08:002008-11-11T14:56:02.127-08:00Politics Meets Food -- The El Coyote Boycott<div xmlns="http://www.w3.org/1999/xhtml"><a href="http://photos1.blogger.com/blogger/5484/1679/1600/dog.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" src="http://photos1.blogger.com/blogger/5484/1679/400/dog.jpg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" border="0" /></a>My novel, MY NAME IS WILL, is a cautionary tale about the danger of mixing politics and religion. I gave our friend Margie, the niece of the owners of El Coyote, a copy last week, but I doubt she's read it yet; now she's learning the lesson the hard way.<br /><br />Margie appeared on a list of donors to the Yes on Prop. 8 campaign, which has led to <a href="http://www.flickr.com/photos/53944855@N00/3020678657/">calls for a boycott</a>. Now as you know, I spend a lot of time at El Coyote, and I've spent some time here <a href="http://lafoodcrazy.blogspot.com/2006/01/el-coyote-pt-i-secret-menu.html">defending its kitchen</a>. I'm going to spend a little more time defending it against a boycott.<br /><br />Margie is variously described as the <a href="http://hereinvannuys.wordpress.com/2008/11/10/bigotry-and-burritos/">owner</a> or the <a href="http://whereisgoodservice.blogspot.com/2008/11/boycott-el-coyote.html">manager</a> of the restaurant in <a href="http://la.eater.com/archives/2008/11/11/el_coyote_damage_control_we_love_the_gays.php#reader_comments">various blogs</a> and e-mails currently making their way around the 'net. My understanding is, she's possibly in line to take over someday; currently just an employee. When questions come up about the menu, or prices, or my and others longstanding request for some seafood, any seafood, she invariably refers us to the managers, Billy or Bobby. Billy and Bobby are both gay. In fact, I'd guess (with my fairly accurate straight man's gaydar) that a solid majority of the staff of the restaurant is gay. On any given night, particularly a Thursday (which has become an unofficial "gay night"; always amusing when I sometimes go there with Kent while Sa's at her belly dance class!) a majority of the clientele is likely to be gay as well.<br /><br />I'm sure she's not going to need to hear from me about the mistake I think she made donating $100 of her own money -- and listing her place of work as"El Coyote Cafe" -- when I go there tomorrow or Thursday for dinner. But I hope that the boycott call doesn't hurt their business. Some of the wages that her family pays to all those gay employees no doubt made its way into the No on 8 coffers. I'd hate to take money out of the bank accounts and ti- takings of Billy and Bobby and Roberto and Jose and allof our other gay friends there, just because another employee (however closely related to the owners) prefers to donate differently.<br /><br />We've talked with Margie quite a bit. She's the nice, tall, willowy lady who comes around with ice water and asks how you're doing. We talk about movies, current events, and, yes, politics. She's a Republican. So is almost half the country, and about four in ten Californians. She's also a lifelong Mormon (is there any other kind?). She was very excited about my book, and asked for a signed copy; I warned her it might be a little "racy" for her taste, but she wanted it anyway.<br /><br />Perhaps when she reads the book, she'll get some reinforcement of the concept that toeing a church line on political issues is a slippery slope. But I think maybe she's already gotten that. From an apology letter posted online at <a href="http://shutupiknow.blogspot.com/2008/11/boycott-el-coyote-cafe.html">shutupIknow</a>, where there is some heated discussion of the issue:<br /><br />I HAVE BEEN SICK AT HEART THAT ANYONE HAS BEEN OFFENDED BY ME.<br /><br />I HAVE FAMILY, FRIENDS, EMPLOYEES FROM THE GAY COMMUNITY WHO ARE TREASURED PEOPLE IN MY LIFE.<br /><br />I HAVE BEEN A MEMBER OF THE MORMON CHURCH ALL MY LIFE. I RESPONDED TO THEIR REQUEST WITH MY PERSONAL DONATION.<br /><br />FOR YEARS THE EL COYOTE HAS FINANCIALLY AND GENEROUSLY SUPPORTED THE GAY COMMUNITY AND MANY OF ITS CHARITIES.<br /><br />PLEASE BE OUR GUEST FOR AN EARLY LUNCH WED., NOV. 12TH AT 11:00 AM AT THE COYOTE AND ALLOW ME TO SPEAK WITH YOU PERSONALLY.<br /><br />PLEASE CALL AND MAKE A RESERVATION AS SEATING IS LIMITED. (323) 939-2255.<br /><br />Was Margie on the wrong side of this issue? I think so. Does the restaurant where she works deserve to be boycotted for it? I don't think so, but if you do, I'd at least go hear her out before deciding.<br /><br />I leave you with a photo of one of the clearly-oppressed staff of El Coyote a couple of Halloweens ago. That's Roberto, affectionately known as Betty...<br /><br /><a href="http://photos1.blogger.com/blogger/5484/1679/1600/Betty.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" src="http://photos1.blogger.com/blogger/5484/1679/320/Betty.jpg" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 277px; height: 413px;" border="0" /></a><br /></div>Jess Winfieldhttp://www.blogger.com/profile/15496417405318110117noreply@blogger.com8