Northern Cafe - Gardena

Every kind of Chinese noodle, in every delicious iteration. All handmade. 

The Dan Dan is probably my fave, deceptively simple ropy hand-pulled noodles with tender ground pork and bok choy, shrouded in a surround-sound spice.

Hand-pulled noodles work both hot and cold, and this mix in sweetly-chilled Sesame Sauce may be the absolute best dish they make. 

Their house special Beef Noodle Soup is divinely light in a barely-there broth with ribbons of knife shaved noodles. 

Hand-ripped noodles are a wider, flatter, belt-thick option. They slither with a spicy Special Sauce and shreds of beef. The texture is the most satisfying chew. 

The combinations are endless, and every preparations is its own kind of awesome. What could possible be left? STIR FRY. They'll whip up a Chow Mein of your wildest dreams using hand pulled or sliced noodles. These are hand pulled, but there is wrong answer here. 

The noodles are the reason we're here, but they do have some other not-bad things if you're willing.

Their XLB have thicker wrappers, 

the Beef Roll is okay, 

And the Lamb Skewers are a brief homage to street food. 

The Shrimp and Pork Dumplings are the real show-stealer here. Get them pan fried and let some of the juice drip as you crunch through a just-right wrapper and get into the tender bits beneath.

You can even go for a tray of perfectly battered Orange Chicken with zero shame - they make theirs far better than any fast food you’ve ever tried.

And never forget the cold dishes to cleanse and cool the palate. The chili oil slices of mixed beef and offal are my favorite. They have chili pig ears for those who like their cartilage, and strips of tofu or cold potato are the equivalent of an authentic Asian salad. 

Plenty of loves on this menu, generous portions for sharing at lower prices than they deserve. Every noodle-y bite is a delight, and even if I tried every dish on this menu, I'd probably still come back for more. 

Pho Ha Grill & Bar - Oceanside, CA

My first taste of Vietnamese snails. 

I wasn’t prepared. They’re daringly chewy compared to their delicate French counterparts, and they boast of a pungent brine that sizzles and sears their coat of garlic butter into a sweet, bold memory.

Pork Spring Rolls are a classic appetizer if you’re looking for something more familiar. They’re no Brodard, but their meat is soft and the veggies are fresh.

Clay Pot Chicken Rice is a nice filler dish to appease a more neutral palate, and the chicken is as tender as that runny-yolk egg.

The Pho is a standard beef broth, customizable with every combination of ingredients. They have any and every Vietnamese staple you could possibly crave in this menu, and the pho is just one among many. 

The flavors are right, and the food is fine. Great selection at a reasonable price, and you won’t wait long for anything to arrive. Good for a craving if you can’t get to Garden Grove. 

Ensenada's Surf N Turf Grill - El Segundo

Seafood in El Segundo, stuffed inside cheap tacos, no less? HARD. PASS. 

But don't pass. Try it once and you'll never pass again.  

Their Baja's Burrito is a flaky, impressively fresh and perfectly prepared fish and shrimp-filled wonder, stuffed full of rice, beans, cabbage, and crack-cream. It's enough for two meals, and it's a dollar off on weekend special. 

They make a decent Burrito de Carne with steak as well if you're feeling more turf than surf. 

A Taco de Camaron is a steal for $2 on special, and don't be fooled, two of these fried shrimp delights are quite filling. 

The Shrimp Cocktail is a legit refresher. Tender shrimp in cold liquid tomato, topped with a few avocado chunks is filling enough for a meal. 

Be sure to get bites of hot pepper between mouthfuls of carbs and creams. The roasted yellow peppers are a sweet, sweet burn. 

So far, there's not a single not delicious thing on this menu. The daily specials are an awesome deal, and when in El Segundo, there is no reason NOT to pop into this taco and burrito heaven. 

India Sweets & Groceries - Torrance

Veggie Indian food next door. It took me years to make it over, and I'm not sorry I did. 

They make a solid Mango Lassi, and their prices are super affordable whether you're looking for a quick meal or satisfying snack. It's worth popping in just for Chapati and a dipping soup if you don't feel like making a meal at home. 

I love that they make Pani Puri. Hollow out your little deep-fried crepe-y puff stuff in the onion and chickpeas. It gets a little messy when you try to fill it with tamarind water, but it's totally worth the mess. You get sweet, sour, and savory and liquid, solid, and crunch to simultaneously saturate the senses. 

They make a decent Masala Dosa as well, though All Indian down the street is better. 

I've had better Indian food, but I wouldn't pass up this place in a pinch. They have all the veggie staples, and it's an inexpensive meal with no regrets. The vegetarian fare is lighter though not on spices or flavor, and next time I want to just Netflix and chill, there may be a lassi and chapati in my future.

Angler - Los Angeles

An SF treasure makes a splash again the backdrop of Beverly Center. Angler casts a line amongst the posh dining scene of Beverly Grove. Even the table settings are exquisite and the salt-shaking quail has us weirdly obsessed.

Seafood swims, lively and fresh in a row of tanks not unlike a Chinese banquet center but a heck of a lot cleaner with better lights. Order the daily specials immediately if you know what you want - their limited quantities are market-fresh and sell out fast. 

Start with something sweet and simple. The Sea Bream Ceviche soaks in a lemon broth with a hint of earth from root-y lemongrass. A plantain chip adds a starchy crunch, and the lemongrass lifts and refines, bringing out the silkier textures and creamier notes.

A Whole Grilled Marble Fish slips in a slurp of lemon butter with a tender mi-cuite texture that melts into a buttery haze. 

Spoon some yuzu pepper for a kick of the green and wrap in a leafy veg for a pop of something bright and bitter.  

They fry the bones into chips to dip, giving a whole new meaning to "fish and chips".

Bull's blood Beets are a critical offset to the treasures of the sea. Their clever cooking makes them meaty and dense, still with the sweet and salty-savory root-vegetable soul.

The prettiest, most succulent invertebrates on the table, take a bite of the Santa Barbara Squid. No squid has ever been so supple, and the simple seasoning of lemon and salt shows how less is so much more. 

The Striped Bass Head and Collar is a deceptively smaller plate that packs a hefty portion. The heads require meticulous dissection, and you'll miss the liquid-fat fish cheeks if you're not too careful. The heavy brush of sticky sweet soy sinks into the pure, smooth flesh. 

How good can a Sundae be? Famous last words. Their handmade pound-of-cream-per-square-millimeter house-made soft serve will render all other sundaes obsolete. Sprinkles of cacoa nibs add so much with so little, and don't ever stop them when they ask if you want more salted caramel. It may look like it's flooding the sundae, but you're wrong. Any less than 2-3 ladles and you'll be begging for more. 

Alright, I get it. Michelin was right on in SF. You get what you pay for here, and Angler can do no wrong.