Baby Bistro - Los Angeles

Move over Baroo, and make room for Baby Bistro. Now sharing the podium for my favorite restaurant in LA, this cottage-esque, open-kitchen establishment is the epitome of all things LA. 

The menu is 6 hand-written items with the option to add on something else +/- bread. It's designed to be a tasting for two that preserves the diner's ability to opt out with dignity and grace. Whether for reasons of appetite, allergy, budget, or personal preference, you do you with no explanation required. 

We did us so we did it all. The signature Onion Bread, Foxglove that tops every menu places a cold concoction of green bean and tomato with a stripe of creamy cheese upon a hot, fluffily-dense chewy-crumb slice. 

Unbeknownst to us, we just happened to hit their one-night guest-chef collab with Heritage, and for that we got the Cannonball Cabbage, Anchovy. It's a signature from the Long Beach farm-to-table, a sweet and crunchy slice with charred edges and anchovy cream to add umami. As expected from Heritage, the cabbage itself is stellar, I just wish the portion were a little lot bigger. 

The Scallop, Basil belongs to Baby, a citrus-bright slurp of the sweetest, most tender-textured scallops bolstered by basil. Dehydrated basil seeds add earthiness, and a substantial sprinkle of Aleppo chilies permeate with smoky sophistication. 

The supplemental Salad of Frying Peppers is a play on textures with tenderly-rubbery little-cap mushrooms that make the peppers a bit more playful. Curry leaves set a serious tone, adding dark and earth for cohesion and refinement. 

Baby's Blue Prawns, Cucumber are a close second to the scallops on the list of best things I've ever eaten. Chilies give sweet flesh sass, best consumed with the gooey contents from the head. Cooling cucumber is covered in a clingy, creamy "green goddess"-type sauce, and there's a bed of fat couscous for a hit of acid as well. 

Heritage makes a medium rare King Salmon, Green Garlic with a skin so crispy there's an audible crunch when you cut and flesh that melts in your mouth.

Dessert has Yogurt, Herb Tea with a yogurt most creamy and panna-cotta thick coated by a cool-cuke granita in a tea jelly lake. 

If I had to give a concise description of Baby Bistro (because, let's face it, nothing I describe is concise), I would say it's "LA fine dining", casual fine dining done right. The ambiance is California-casual, friendly service with plenty of chill. They serve what they want, cook what they like, and curate a wine list that contents but doesn't overwhelm. Each dish is exquisite, every ingredient highlighted, not a single flavor wasted. It stands up to anything on the east coast minus the side of stuffy serving, and it sets the standard to which LA fine dining should aspire. 

Old Fashion Deli & Market - Glendale

A deli that caters the kabob, the kind that hosts real Armenians, cranking out the kind of food that makes us the rest of us wish we were Armenians. 

There's a Luleh that's super tender that finishes not as heavy as you'd think. 

Racing rivulets of savory soup stuff and surround savory chunks of chicken thigh, the most boring meat made most enticing. 

I've had my fair share of kabob, but this stuff is something special. The marinades go all the way through the meat, and there's a flavor you just can't easily find. I never thought I'd go to Glendale just for a deli, but this one is worth every mile. 

Kimukatsu - Torrance

Tokyo Central's in-store, sit-down, stop-when-you-shop, super-specialist Kimukatsu really only serves one thing. 

The Special Pork Millefeuille Katsu Set is the sole reason to sit and savor every slice. The science of the layers seals in all the flavor.

Squint at this cross-section and you can just barely see the juices shine. 

There's also unlimited rice and cabbage as well as a flavor-packed miso soup with tender slices of belly-pork. 

Don't dismiss the side salad - the sesame dressing is delish. 

The chicken katsu is solid as well, though not quite as stellar. 

Fantastic food, small selection, just make sure the special pork is on your plate. 

Torikizoku - Torrance

Japan's most popular chain came to Torrance and changed its hours to include times I can make. 

Stuff on sticks with some sides is all you see on this menu, though they have a few daily specials as well, like this Tako Karaage. Chewy, spectacular, tentacular bits breaded by a batter that stays crispy throughout your meal. Surprisingly fruity yuzu salsa not needed. 

Skewers include a Chicken Heart makes me happy, 

Harami Beef has special sauce. 

Chicken Thigh with green onion is nice and tender, and Meatball is just minor.

Gotta love grilled Quail Egg,

and palate-cleansing cabbage and onion salad with lots of bonito flakes for flavor. 

Don't skip dessert - the Melon Soda Float is magnificent. Served in a sizeable stein, it's best for sharing but either way, it'll supply all the sugar you need in a month. 

They serve an exceptional Hochija Pudding here. The roasty-toasty tea notes are the star, not overshadowed by sweetness. Ice cream is unnecessary, and it almost feels like a filler for a standout that should be a standalone. 

Good food, good fun. Nice for a little lunch or a later night nosh. 

Kuya Lord - Los Angeles

For me the food at Kuya Lord was indescribable...or maybe just unpronounceable. 

Because I have a lot of words for the string-tied, herb-filled Lucenachon, a Filipino porchetta with skin that cracks like a splintering plank of wood when you break it and makes melty crunchies with the liquid fat at meat beneath.

Inihaw Na Sugpo Sa Aligue is a mouthful...of beautiful blue prawns with such gooey, spicy heads still on, just oozing with garlic chili sauce. 

Lechon Kawali is lovely, all belly, good skin. Dip in vinegar for best results.

All trays come with Java Garlic Rice, which pairs well with any protein. The ropy noodles of the Pancit Chami have a fantastic texture and a fragrant sweet n' fishy finish. Housemade Achara is best between bites to break up the big meats.

Everyone's had a little lechon, but Kuya Lord goes above and beyond. The porks are perfection, the prawns are a marvel, and the sides are satisfying as well. I dare say this is the best Filipino barbecue in LA, one I'll be frequenting in pursuit of porchetta. 

Yang's Kitchen - Alhambra

Touted on LA's 101 best list and episodically headlining Eater LA as one of the SGV's best restaurants, Yang's very small kitchen sits on an Alhambra street surrounded by several powerhouses of Chinese cuisine. 

The first thing I thought when I glanced at their brunch menu was that it was not what I would expect. 

Despite the description of Asian fusion, there's nothing Asian about this Chicken Liver Mousse except the handful of chopped green onion. The mousse itself is rich and fatty, minerally savory with a hint of sweet, meant to be lavishly smeared across crusty slices of LA's best (Bub & Grandma's) bread.   

Yang's Fried Chicken Wings are so simple, skin stretched taut across firm flesh, finished simply with salt and pepper. 

Most people who don't like salmon have never had good salmon, and the Salmon & Ikura Bowl will silence any scorn. The salmon is melt-in-your-mouth quality, and the yuzu miso marinade makes it sing. Add gooey-fish poppin' bubbles of fresh ikura and a side of soft-boiled soy egg, and you've got yourself a feast. 

There's a basic Breakfast Plate for those who are just craving a good morning meal. The eggs have beautiful yolk, the super-crispy hash brown cake is the best in town, and the hanger steak is incredible.

There are more Asian-oriented items on the menu like sesame noodles and mochi pancake, but the westernized vibe is there. It feels to me like a representation of an upcoming generation of Asian children raised by more modern parents who celebrate their children's calling and might even support a chef. Instead of just kids who grew up running the family restaurant, future generations are combining classical training with what they learned from grandma, and if Yang's Kitchen is any indication of what's to come, the results will be spectacular. 

Atta Girl - Hermosa Beach

TIL SoCal is one of the five Mediterranean climates. And what better way to celebrate than with a menu full of food?

If you didn't have the Classic Hummus, did you even eat? This lovely chickpea classic is accented by a pickled cauliflower and a squeeze of citrus.

Roasted Spiced Eggplant has caramelized peppers to sweeten the smoke. Both dips are served with their signature buttermilk pita, a pillow-soft puff with an aroma that sates your soul. 

Can't get enough of that pita so use it to wrap up some Grilled Lamb + Beef Kofta. I've never had a meatball melt in my mouth like this one, and the side of impossibly crispy potatoes dips well in creamy garlic. 

It's just Wild Mexican White Shrimp on stick, but it is a delicious shrimp with lovely sides such as quinoa, and I love it all the same. 

If this is lunch, I MUST try the dinner. That menu has even more to it, with extra mouth-watering mezzes and a small section of promising pastas made in-house. If anyone asks where to eat by the beach, Attagirl is where it's at. 

LA Distillery - Culver City

It's rare that I'll write about only booze, but my interest in drinking has been building, and a gem like LA Distillery is very worthy. 

For starters all the whiskey is small batch, single barrel. No mass production here, allowing attention to every bottle so every sip is special. 

The bourbon certainly is, with sweet notes and a smooth finish. 

The whiskey is a bit bolder, with flavor that lingers well. 

Lately I've been loving Gin, and this one has some tarter, fruitier notes, and it can be sipped straight and slow. 

So glad we found this place, will have to return for a real tour sometime. 

Barsha Wines and Spirits UPDATE - Manhattan Beach

This whole place is a vibe. It is my vibe, my husband's vibe...and I honestly can't see a single person not vibing with the original location of Barsha in Manhattan Beach. 

Half wine shop, half hangout, the communal tables are awesome for casual conversation over snacks and sips.

The weekly tasting flight is best for getting an idea of what you want. The Lyrarakis Vidiano Queen White 2025 from Crete is a white I actually do not hate, and the MAAL Biutiful Malbec has an overripe fruit flavor that I totally dig.  

I always fall for the Hand of Fatima, a mix of dips. My favorites are the mint pesto and harissa, but who doesn't also love a good hummus with an olive?

For cheeses we got Delice de Bourguignon, Gouda, Manego, and Shaft Blue. Not a single bad choice, and the flavor of those pickled grapes is wild. 

It's been 10 years, and I still love this place. This place shows real spirit with their carefully curated spirits, along with a never-ending supply of charcuterie and cheese. There's something here for everyone so just be sure to show up. 

Ginger's Divine Ice Cream - El Segundo

The sheer number of flavors is overwhelming, as the double-deep array of trays spreads all the way across the store. 

No bad choices here, and my rec is a hand-packed pint for the road. Mine has Campfire Marshmallow layered with Dark Chocolate S'mores. 

Flavors range from easily recognizable to crazy-creative like the pickled strawberry and blueberry pie. Try them once and try them all - the staff are eager to give you the full array. 

Expensive ice cream but don't be put off by the price. You're paying for real quality, splurging on a worthy treat. 

Perilla - Los Angeles

Perilla sits in a pretty little plaza, tiny-house restaurants taking shelter from the LA chaos all around. This takeout-only space with no room inside for tables. A cold case offers an array of pre-packed banchan, and hot boxes are ordered at the adjacent register.

Don't be deterred by the take-out-only designation, the SoCal weather makes the outdoor tables appealing almost all year round. Order the Dosirak for rich slices of buttery black cod which are soaked with a miso-like marinade and melt in your mouth.

Four banchan come with the cod. The potato salad is just okay, the rolled egg is lovely.

Add a side of Smoked Eggs for extra wow. A more perfect soft boil the world has never been, and the deep smoke adds texture to the white, more contrast for the gooey yolk.

The cod is a must, but the Mushroom Dupbap is a bit less impressive. The maitakes are perfectly prepared, but they are woefully overseasoned and undersauced. 

Not all banchan are made equal, either, and it seems all the mushrooms are a miss. Mushroom Bokkeum is mostly meh because it's mostly tofu.

I got the Jang a Ji for the king trumpet mushrooms, but there were maybe 6 slices total.

Love the mix of sweet and spicy from the Fermented Cucumber with Korean Pear, 

and the Spigarello Namul is a fair option for mild, umami greens. 

I didn't love everything, but I did love it all. The banchan can be hit or miss, but don't let that keep you from swinging. The variety, the flavors, the wonder of everything pickled and preserved are all worth a try, and they do a lot of great things in a very small space. 

Jame Enoteca UPDATE - El Segundo

Revisiting a local favorite, a legit fine-dining-level Italian pasta house situated in El Segundo's Main Street strip. 

The goal is to try new things, and although the menu has stayed fairly static for several years, much of it is new to me. 

My choice of Ospi's Crispy Provolone proves to be quite unwise as giant sandwich-sized blocks of mild, stringy cheese with a hard fried shell settle in the stomach with the lightness of a brick. The creamy vodka sauce is no standout, and this brick most bland needed something sharp.

The cheese is so heavy I can't fully enjoy the other items. A shame as both pastas are just amazing. The Tagliatelle al Ragu is deeply savory, a significant quantity of simmered meat that grips the ribbon strips and lingers very long.

It's first encounter with Mandilli, these floppy, pocket-squares of softer-than-al-dente sheets. The texture and the look, the way they flap and fold on the fork is enchanting, even more so as they're running with a silky jade-green pesto.

The apps are alright, and the sandwiches look fun, but the perfection is in the pasta. Just revel in the texture and savor all the sauce.