The Brothers Sushi - Santa Monica

Counter service by chef Mark is a zen-like pleasure. It is almost a meditation, watching him deftly slice shining cuts of premium fish amidst friendly chatter across a sparkling counter. The decor here is as elegant as his knife work; clean, quietly warm; a welcoming space.

There's a series of starters; a fresh salad with tangy dressing, a steaming bowl of miso soup. 

Dry-aged Ceviche features colorful chunks of lime-laden fish. Something about the acid opens the palate and whets the appetite for what’s to come.

First is a slice of Baby Sea Bream, cool with shiso and lime. 

The Orange Clam hails from Boston, a delicately meaty chunk tenderly scored into soft stripes. 

Chutoro is a familiar favorite, as fat melts amongst the meat. 

Hokkaido Scallop is sweet and soft, dotted with zested lime. 

The crispy covering of the Beltfish Tempura melts away from buttery bits of such soft flesh. 

Ora King Salmon has serious smoke, and 3 weeks of aging gives it a firmer finish. 

Marinated Bluefin Tuna comes alive with a spike of mustard. 

Jack Mackerel is gooey and smooth with just thr slightest fishy sting. 

Sweet Sea Perch is silky and slick. 

And just when I think I’ve seen it all, a bit of fresh Ikura graces my plate. This is so different from any other I’ve had, not so fishy, a firm and satisfying pop from every single bubble bursting with flavor, full of liquid much thinner and far less ooey-gooey.

Tamago concludes the lunch set, but there always more a la carte. 

I pay extra for the Uni as the price point makes it prohibitive at lunch, and it's worth every cent. This stuff is so fresh and so impossibly sweet, and chef cuts thick stacks to set into the gunkan. 

Any way you slice it, $100 for premium sushi is a steal, especially on the swanky streets of Santa Monica. And the quality they’re able to provide is astounding; spectacular slices of fish, some spiked with touches of creativity from one of LA’s sweetest chefs. 

Pizzana - Marina del Rey

It’s quite the ordeal to order on DoorDash, with the expanded range fee and a high tip for the poor Dasher stuck in southbound traffic. 

But wow, is it worth every penny, even lukewarm by the time it arrives. 

The Funghi is smothered in fresh seasonal mushrooms. The mozzarella base is mild, allowing the earthy fragrance to float right through. Fontina adds a creamy richness, caramelized onion a bit of gooey sweet. The crust is a perfect chew, though I imagine it lost some crisp along the way. No matter, the dough is delightful. 

Sweet and spicy dominate the Diavolo, with long slices of salami with sass and spunk. A sweet drizzle of honey makes it hotter, and the charred shallots finish with just a little hit of bitter ash to ground it. The sauce is toasty and roasty, more smooth than it is tangy.

I really didn't expect to like it this much, but wow, I am in love. Their operation seems a bit more casual and a little less upper crust, but their crust is hardly inferior, and I think their toppings can compete with even the likes of Pizzeria Bianco. Would absolutely pay all the fees to feast on this stuff again. 

Dumpling Mix - Redondo Beach

Handmade dumplings, a menu full of Chinese-Taiwanese classics. 

Sesame Noodles are sensibly simple, chewy noodles mixed with cool cukes, and a smooth sesame sauce. 

Lion Head Meatballs are sold in singles, tender pork in a brown sauce in a bed of clear rice noodles. A bit too heavy on the salt for my preference but not a bad starter for sharing. A single one can be split. 

Dumplings are the main event, and they offer them steamed, boiled, or fried, all to perfection. Steamed keeps the wrapper chewy, and fried comes with that crisp bottom crust. Surf and Turf is a three-meat mix of chicken, pork, and shrimp. The filling is tender and juicy, with just a little bit of sweetness lent by the shrimp. The Seafood filling is a little bit fishy so only get it if you like a little sting from the sea. The crab comes through and shares the stage with the fish and shrimp. Pork and Cabbage are traditional, also tender, with a lighter finish than the other two. 

Despite the recent arrival of Jiayuan and a couple chains of Bafang, good Chinese staples remain scarce in the South Bay. The food here tastes like food my family would make, and I'm pretty thrilled that these dumplings got thrown into the mix.

Calif Chicken Cafe - El Segundo

I will not lie, their menu is BORING. It is chicken. Chunks of chicken, parts of chicken, salads of chicken, and wraps of chicken. It's a good thing Ellie has impeccable taste or I would not have driven any distance for this menu. 

The location is interesting, more casual than casual with only outdoor seating. There’s no real inside, just a counter for ordering and pick-up. 

We start with dark meat Rotisserie, only legs and thighs. The fat drips a little, as it should when you pick up a piece to bite into. The seasoning is just right, the meat is perfectly tender, no need to add anything, though chipotle dressing does supplement with spice. 

A side of Chinese Cabbage Salad is like a sweet coleslaw of understated simplicity, a refreshing contrast to all the meat. The first few bites feel meh, but the more I eat, the more I like it. 

The Melrose Wrap has a wholesome cross-section, just strips of white meat bordered by avocado and greens with tangy Italian dressing to perk it up a bit.

It's good, nutritious food that doesn't make you feel gross after you eat it. There's no carb coma, no grease regret, just the lingering savoriness of chicken cooked correctly and refreshing veggies to give you an energy boost.  As simplistic as this stuff seems, it's not stuff you should skip. 

Highly Likely - Los Angeles

It is highly likely that I am not cool enough to be here. The vibe is ultra hip, and the food is too cool for school, Southern California cuisine in all the best ways possible. 

Plenty of choices, simple things like a Bodega Sando for breakfast. Fluffy scrambled eggs covered in ooey-gooey cheese spill out of a fluffy potato bun. 

The sando itself is nice, but it’s best when accompanied by the Ubiquitous Avo Toast, which might be the prettiest toast in town. The soft stuff is smashed over a slice of crispy-crust, seedy toast. Furikake and fresh herbs add their aroma, and pickled onions add some acid. It leaves a morning-dew-on-grass impression, lovely just by itself. Combine it with a spoonful of scrambled eggs from the sando for a combination that is divine. 

More lunch-like options include the Pibil Bowl, shreds of tender chicken spiced up with achiote, accompanied by runny-yolk fried eggs that ooze over the crunchy tostada and fill in the gaps between the veggies and the cheese. 

Drinks are supposed to be good here, and the Matcha Latte gets my love. Like everything else I had here,  the quality is clear and simple, with fresh ingredients and a flawless execution. 

A great place to sit and socialize, best for a basic  brunch of much-better-than-basic food. 

Bridgetown Roti - Hollywood

There are two kinds of people: those who can deal with traffic and those who cannot. And then they marry each other. I will drive anywhere in anything to get to my food but my husband will not. And then he knocked me up so here he is, driving me to Bridgetown Roti. 

After a single bite of the Chicken Curry Roti, he declared, “I would drive here anytime to eat this again.” He has never before uttered these words because I have never known anyone who hates Hollywood more than he does. So try the chicken curry here. The thigh meat is tender and soaked in an ethereal spice mix, full of island charm…and whatever powerful witchcraft can propel my husband back to Hollywood. 

The Red Pepper Goat Roti is a hard-hitting, spicy, goat-gamey stew-wrap of shredded meat that melts in your mouth. 

Soothe the burn with a bite of the creamy Mac and Cheese but beware the hint of ghost pepper that sneaks up oh-so subtly. 

Cool down with the Jerk Cucumber Salad as well if you wish. The vinaigrette is quietly refreshing and delivers a satisfying crunch in every bite. 

But if you do nothing else here, be sure to snag the Wings. A jerk brine followed by a jerk sauce sinks the flavor in and with that sweet sear of honey…well, there are no better wings in the world. 

I don’t need to tell you how special this place is. Arguably the first real roti in SoCal, they’ve already carved out their niche. Every item on their menu will sear itself into your memory, and their house-made mixes of powder and curry will make them a legend. 

Uncle Stevey’s Bagels - El Segundo

It’s not even 9 am on a Wednesday and these are all the bagels they have left. 

New Yorkers take their bagels seriously, and it seems Uncle Stevey has drawn quite the perfection-seeking crowd. You'll find just that in the simple Plain bagel, with its almost-crispy crust that gives way to a chewy crumb. 

The Rosemary Olive Oil is simple but splendid, probably my favorite of the bunch I tried. The herb is deeply fragrant, and the oil gives the crust some extra crisp.

Cheddar Hot Honey has a cheese crust and a sweet and sticky kick. 

The Everything bagel is studded with so many black and white seeds for extra savor. 

The biagels are more like bialys, and the feisty Jalapeno leaves a lingering burn that is no joke. 

The Onion Garlic comes covered with gooey-sweet squares of caramelized contentment. 

Perfect bagels require no adornments, but the Uncle Stevey Sandwich will do well with any. I chose plain so the soft slices of lox can shine atop a fluffy-dense cream cheese with a perk of pickled onion. 

And then there are the Babkas. Braid-y, twisty, ropy bagel dough swept with cinnamon and sugar dust. The plain one has a nice simplicity to it, and the one with banana is softer in texture, better or not depending on what you prefer. 

It's not far, and there's plenty of parking on random weekdays, but boy, do I wish I worked within walking distance. I'd stop by Uncle Stevey's every morning to get something to go with my coffee. 

Groundwork Coffee - Santa Monica

It’s a tiny corridor for a quick pick-up of a nice cup of pick-me-up. Not for sitting or socializing, but ideal for caffeinating while strolling the lovely streets of Santa Monica. 

I paid a premium for The Beehive, which I can’t say I much liked. I’m told the matcha is really good, but I couldn’t taste it much. The drink overall was very smooth, likely due to it being mostly almond milk.

I do love that they use their meager wall space to feature local artists whose works are for sale at easily affordable prices, and I am so amused by their use of this space. I’ll just go for a more basic coffee if I stumble upon them again and hopefully the experience will be better.