The Original Black's Barbecue - Austin, TX

Black's Barbecue, oldest in Texas. Family-owned, run on blood and smoke. 

They don't make things like they used to, but either Black's got it right early on or they perfected their recipes over several generations. Whatever they did to this Sausage, they need to keep doing. After so many shrug-aways, THIS is the sausage I've been waiting for. The casing has a sharp snap, and it pops under a heavy tooth. It releases a meaty fragrance, giving way to moist granules with popping black pepper. The slimmer shape heats evenly and distributes far more flavor. 

The Pork Ribs are not my favorite, but I don't know who to blame. They are abit dried out, but is it too much oven, or was it too much flame? Regardless, the smoke is substantial, and the flavor is a good one, so still good overall.

The Beef Ribs are...not dry. Every bite is marbled and dripping, full-on smoke and even fuller savor. Pricier due to sheer size but well worth the splurge.

Pleasant surprises in every packing, but the Brisket was the best. Sorry Snow's, you bow to Black's. This one has a fat cap so fatty, and the meat is a marvel. 

Black's has ruined both brisket and barbecue for me. I can't imagine anything better, so every time I order, I'll probably just wish it was Black's. 

Petit Trois UPDATE - Los Angeles

Say what you want, turn your nose up if you will, but I think Petit Trois is as lovely as it is likeable. The food is clean cooking, simply French and fresh, and truly irresistible. 

I even love the awkward Onion Soup. Archimedes principle is strong with this one and the soup sloshes down the sides every time you chip into that mountain of cheese. I don't recommend ordering volcano de l’oignon on a first date, but the beef broth is rich and the gruyere is great, maybe greater than your date.

Pate de Campagne is a melt-in-your-mouth mound of lighter liver with a nutty pistachio, perfect for that crusty bread. How you're supposed to eat it with a single slice of bread is beyond me, but if you want more toast, just ask.

Real Escargot is a rare find, and theirs are exceptional. The snail itself is so tender it's barely there, and slices of bread soak up the gooey garlic butter. 

Don't shy away from a simple Pesto Pasta. The basil is fresh and fragrant with strong notes of garlic and parm, a perfect plate. 

Chocolate Mousse with chantilly cream is exactly as you'd imagine. Dark and almost bittersweet, rich yet airy, this dessert digs deeper. It's the finale for sure, but it leaves you able to push away from the table to go on with your day. 

The food critics didn't love it, so forget those guys. I had another lovely lunch at this fabulous cafe. 

Tigres Fuego - Redondo Beach

Take-out tacos with handmade tortillas right by the beach. Grab and go, sit on the sand, and dig right in. 

They're not small enough to be street tacos, strictly speaking, but they are delicious, and they do have some swag. The Turkey Carnitas, for example, make juicy, savory shreds from the blandest, driest meat, and though I prefer pork, these are a delight. 

Carne Asada is probably my favorite - I'm all for a chewy flour tortilla, and the charred steak with soft pintos and cheese is a pretty clear winner. 

Al Pastor has fruit and flair, well-seasoned and spicy, straight off the spit. 

Although I like the tacos, the jury's still out on the Peruvian Ceviche. Their leche de tigre was too much like leche - so thick with a sweet and creamy finish that I didn't entirely like. The albacore is quality, and the ingredients are fresh, but I personally wouldn't get it again. 

Ceviche aside, even the drinks are worth downing. Swig on some agua fresca or have the coconut horchata if that's your jam. Fruity and fresh, a justified expense. Call ahead for pick-up and bring a blanket for the beach. 

Monta Factory - Glendale

Named for its signature food, this Armenian spot serves up a short and sweet menu of addictively crispy one-bite wonders filled with seasoned beef. 

Dip in tomato sauce and garlic yogurt which add acid to strong spices and mollify the salty meat. The Hangry Monta has twice the number as the hungry, but both are good for sharing. 

There's a Wild Alaskan Salmon Sandwich that has garnered an impressive amount of praise. The salmon is perfectly cooked, and they don't skimp on the heavy, earthy spices that sit between slices of chewy ciabatta. 

Cheese Beoreg is like a savory dessert, with lasagna-like layers of al dente dough, full of jack cheese and feta. 

Small menu, big taste, a testament to those who master what they make and make what they can exquisitely. Perfect for pick-up, a fabulous food coma. 

Poutine Brothers - Culver City

It's my birthday and I can order whatever I want. I don't want fancy, I don't want expensive, I just want to do the work. And if you want Poutine Brothers, you have to put in the work. Whether it's the half-hour spent trying to navigate their website (not their fault), days of planning to track their food truck, or circles walked wandering a back-alley to find their kitchen, Poutine Brothers will not be your easiest pick-up. 

But they just might be your most worthy. The fries are a good cut, and you can see the quality just from the color and texture. They're packed separately from the toppings and the gravy so they do a bit better in transit. 

The gravy is rich and soupy without being too thick or goopy. It's savory through and through without being too heavy or dense. The cheese curds are smooth and chewy, and every topping adds a little something. I wouldn't pair chicken tikka with the gravy, but the chicken itself is alright. Short rib is tender, smoked pork is awesome, and bacon is always a good idea. 

Choose chicken skin for crunch or deep-fried cheese curds to snack on if you feel so inclined, but they're less necessary to add to the decadence. 

It wasn't an easy search, but Poutine Brothers may be the most gratifying thing I've ever found this year. Even my friend who's had real poutine in Canada downed his entire dish in minutes. Now that I know where to find them, I'll be seeking Poutine Brothers again (and again) very soon.

Kotosh UPDATE - Lomita

I often forget how much I like Kotosh. It often gets bypassed in favor of faster options, but once in a while, I get to sit down and smell the sushi. 

When it comes to sushi, Kotosh's is clean. It's good, upper-middle quality, fairly reflected in the price. 

A neat line of hand rolls rest in crispy nori, spilling with spicy tuna, scallops with roe, and creamy crab. 

The Tuna Tataki Roll has stripes of red and green, a fresh and lean tuna with avocado over shrimp tempura. 

My favorite specialty is the SLUR, sweet salmon and avocado over asparagus and crab. The white sauce looks like mayo, but it's actually white wine, and the creamy texture is nice. 

The Eel & Masago Roll and the Waterpillar are the same-same but different; one has the eel on top, the other, underneath. The eel is prepared properly, with none of the rubbery aftershock.

For those who can't get full from sushi, a generous portion of Chicken Fried Rice should fill you up. They make it properly, and they make it well. I prefer their lomo and pasta, but there's something for everyone on this monster menu, and I can't get enough. 

Kura UPDATE - Torrance

The quality hasn't gotten better, but it has been quite consistent. The salmon is a funny color, but I find that this has been an issue in every mid-range sushi restaurant I've encountered. 

To name a few, conch, squid, snapper with yuzu, seared scallop, and various rolls all make enjoyable mouthfuls,

and sesame balls and soy milk donuts with ice cream make delicious desserts. 

Just some examples of their offerings. I recommend taking advantage of their made-to-order crispy rice and hand rolls as well. 

If nothing else, just go to experience having wasabi brought to you by a robot. I still live for the little prizes that come with 15 plates, and I appreciate the consistent quality for a reasonable price. I still like this place, and it's become a family favorite. It feeds us well while the conveyer belts keep an energetic toddler entertained.