Dim Sum 101 - Lomita

Some restaurants survived the pandemic, but others just could not. Replacing our beloved Muodu, a sweet little dim-sum diner stands in place of the best soup dumplings west of China. 

The plates are pretty, and the flavors are prime. They're essentially the South Bay's first small-batch store so the food gets more care and attention. 

The Scallion Pancake is a good starter, impossibly airy and crispy and light.

The Pork BBQ Buns have a gooey, saucy filling with plenty of bacon in between.

Shrimp Rice Noodle is split for sharing, and each segment features an entire shrimp.

Chinese Broccoli is simply steamed with soy sauce, a green that's good for grazing between bites of meat, meat, meat. 

Sweet Rice Shumai are subtle, like a savory, soupier fried rice. 

Pork and Shrimp Shumai are super juicy and pleasantly less dense than most. 

Shrimp Hargow could use a little salt, but the wrapper is right on.

The Bean Curd Rolls with a filling of ground pork, veggies and shrimp have a great texture. 

The Soup Dumplings aren't what Muodo used to make. The filling tastes homemade, but it's a big, dense ball and not as tender. We tried both pork and shrimp, but the difference is not so discernible. 

The Pork and Shrimp Wontons with Chili Oil are bland. 

I forgot to photograph the Garlic Spareribs, but I don't recommend them anyway. Super slippery nubbings of very little, very chewy meat with salt being the only discernible seasoning, hardly worth the effort of eating. 

Egg Custard Tarts are on a brighter note, with fabulously flaky crust and a filling that is more subtle on the egg and sugar. Sesame Balls add a happy ending, freshly fried like mochi. 

There is no replacement for something as special as Muodu, and I doubt the South Bay will ever see anything similar again. But Dim Sum 101 does curb a craving and fulfill a need, and I do think they're better than the rest.

Vons Chicken - Torrance

I've eaten Vons Chicken weekly since the moment I inhaled my first Honey Butter wing. 

Their chicken is so crunchy it echoes in your brain, and a sprinkling of honey-butter-crack-dust really lights up the crust. 

There's Yang-Nyum if you're looking to spice things up. These have a sticky glaze that gives a little kick and are best in boneless form if you want to keep your fingers clean. 

Keep it really clean with the Original, a lovely soy garlic glaze. Just enjoy the crunch with minimal adornment and really revel in those flavors. 

Sugar, sugar, sugar. Sweet n' sour, sweet n' salty, sweet n' spicy, but sweet prevails. Not your place if you like your chicken savory, but I'm just wild about their wings. 

Dan Modern Chinese - Playa Vista

A highly anticipated pearl of Pasadena comes to Playa Vista. 

They're too far away for pick-up but close enough for Doordash. Unfortunately, their signature Scallion Pancake falls victim to the car time, sogging in their own steam. Keep this in mind when ordering in as I imagine they'd be amazing when they're fresh. 

The Beef Roll travels beautifully, a chewy pancake wrapped around that gooey, tender oxtail.

Short Rib Dan Mein Noodles are homemade al dente, sauteed with gorgeous garlic and greens. The short rib is super juicy, and the definitive, delightful smoke of wok char goes straight through the nose. 

Enjoy Sauteed Snow Pea Leaves with Garlic if you need your veggie fix. They have them in the noodles, but I can't get enough. 

Their signature Dungeness Crab Fried Rice is nice but not a standout. The crab flavor is underwhelming, and it's not their strongest dish. 

It's modern Chinese without losing its Chinese, a spin on tradition to the whims of the chef. I really like this version.

The Cookie Plug - Cathedral City, CA

Cookies the size of mini-cakes, every flavor, every color. Don't get the dozen unless you're a party of six or more because even one of these dense delights can overwhelm a solo eater. For the full experience, I recommend you grab a knife and try them all.

Every flavor, L to R:

Chocolate Chip is chocolate chip. The chips are a rich and substantial chocolate so the cookie doesn't taste cheap. 

Triple Chocolate: What can I say? Decadent but actually not too heavy to thoroughly enjoy. 

Strawberry Cheesecake: You do taste a bit of the cheese and a hint of that artificial strawberry flavor. Delicious dessert overall, a cookie with a hint of creamy cheese.

M&M Mix: Chocolate chip with a crunchy shell. The texture makes a difference. 

Chocolate Peanut Butter: Chocolate with a significant scoop of goop. Good stuff.

Snickerdoodle: Cinnamon-sugar dough, a coated classic. 

Cookies and Cream: Yum-yum, though the "cream" is just white chocolate. 

White Chip Macadamia Nut: White chocolate with the mac nuts. 

S'mores: My fave - I'll melt for a marshmallow. 

Purple Velvet: A radioactive level of fun but otherwise just a cookie with white chips. 

I ordered Fruity Pebbles, but I think I got Fun 'Fetti. Sugar cookie crusted with sprinkles. Not a thrill but the cookie is pretty and the texture is fun. 

Monthly Flavor: White Chip Macadamia Nut dyed blue? Sure, why nut?

Desert cookies in the dessert, what's not to like? A dozen may be a bit much, but make a splurge when decadence is in demand!

Katz's Deli - New York, NY

Man, I miss those Jewish delis. I was a stickler for Second Avenue, and I never did make it down for Katz. 

I sure did miss out, but thanks to mail-order, I regret no more. I got my hands on some Corned Beef and pounds of Pastrami. 

All that smoky, melt-in-your-mouth fat, gristle-galore glows pink. Pretty sandwiches on their fluffy rye bread (not pictured here), incomplete without puckering pickles and sauerkraut. Spread on some mustard and spring for the Russian dressing as well. 

Now THIS is a Hot Dog. Their kit includes those fluffy buns and an all-beef frank that extends past the bread so you get some with every bite.

Hot and almost fresh, here's hubby's first Knish. The square ones have a crispy coating, a layer of frying with mashed potato underlying. Dip in yellow mustard, pair with pickles. 

Salami both hard and soft, both made with beef with a big flavor, much more gamey and robust than those delicate deli slices. I prefer the soft for its smoothness as I'm put off by the strangely rubbery texture of the hard. 

Less-known is the Knoblewurst, a big-beef sausage, seasoned much like a kielbasa with a little less salt and big bite of garlic. You can taste the quality of the meat, and it's best when cut in half and seared. Throw it into a bun or build it on a bagel for breakfast. 

Kugel makes a fantastic side, and you can just pop the whole tray into the oven like that. Theirs is more sweet with sugar and cinnamon, and it finishes fruity with visible vittles of orange. 

I've always loved Jewish delis, and Katz is the ultimate OG. I've had some pretty close contenders, but it's hard to compete with the original. 

Park's BBQ - Los Angeles

Their quality meats and magnificent marinades have steaked their claim in K-town, and this year they catch the critical eye of Michelin. One star for the P1, IMHO, even though Michelin didn't agree. Order that Taste of Parks BBQ to sample all the meats that matter.

Plenty of Banchan to play with, little plate of pickled delights. Even the salad looks like a work of art. 

Started off with a small side of Dumplings. Savory pockets of juicy pork, tasty, but not truly necessary. 

They'll grill the meat for you if you're helpless, so sit back and relax because they'll never let it burn. Service is swift and attentive, without being overbearing. 

Paper-thin slices of Brisket come off the grill as fast as they go on. The pieces are tender, but you do have to chew. 

Side-by-side sits a Short Rib, a beautiful cut with marbled veins. This meat is not even solid - it turns to liquid in saliva. 

Ggot Sal, too, melts in your mouth the moment it hits your tongue. Juicy, beefy bliss. 

Galbi is scored for tenderness with a sweet marinade to maximize the savor. Bulgogi is thin and dripping with sweet soy, no less delicate, no less delicious. 

Break it up with cold bites of Naengmyeon, it spaces out the mouthfuls of meat. The sweet chili broth is refreshing, and the noodle texture is on point.

I've had good Korean BBQ and I've had great Korean BBQ, but nothing comes close to Park's. I don't have the words to fully capture the magic of their meat - you have to eat it to believe it.