Little Dynamite - Los Angeles

TIL: Detroit-style pizza comes in squares. The dough is deep, but not so deep to be a bowl, just deep enough that it's more like bread and holds its shape, unlike its floppy, foldable antithesis from New York. The bottom is crispy, the edges as well. The dough is just perfectly bready and fluffy without being too yeasty or sour, and it's the perfect conduit for the sweet acidity of the tomato sauce, which is spread in an even layer. It's surprisingly easy to eat despite being very filling, and new-to-me style of pizza has me shook.

Combinations like the Death Breath are perfectly balanced, with pepperoni that makes me forget I don't like pepperoni, a sprinkling of sausage with a little sass, and just enough cheese to assert itself but not enough to blanket the other toppings. Add that with the roast garlic that's gone soft and gooey, and you'll be breathing alone (happily) for quite a long time.

Similar is the Cowabunga; pepperoni and cheese but there's ribbons of pistachio pesto and sweet pineapple wedgelets to keep it light. 

Lighter still is the Bad Gurl, with just garlic and some pesto.

Mom said eat your vegetables, and here she piles them on.

The Good Green is the only one with no tomato, just pesto and all the cheese - four to be exact. 

Mar-Ghoul-Rita is a Halloween gimmick, and I love the taste but hate the shtick. The tomato sauce is beautifully sweet and tangy, but I don't know why anyone would want to eat something that dyes their mouth black. Those ghost-shaped bits of cheese are cute, but I want more than a couple dots of mozzarella.

My favorite toppings are on the Hot Jimmy, and it seems they excel in all shapes are this traditional round pizza has a beautiful, chewy, not-too-thin crust to hold a whole lot of cheese with sausage and garlic. It's the drizzle of hot honey that does it for me. 

I think I got to experience Little Dynamite in the best way possible; fantastic pizzas without the nightmare parking that is the streets of Venice. The new-to-me style of Detroit is surprisingly scrumptious, and I will always be up for having it again...and again.

Gjusta - Venice

You think you're getting a light meal but be prepared. Portions are made for sharing, and there isn't a single item in those display cases that doesn't look fresh and amazing. 

I had to skip the cured meats and cheese, but I recommend you give them a try. Beet Salad will have to do. It looks like an app and salads like a side, but they're incredibly dense. The endives lighten it up a little bit, but the cream keeps it rich. 

Can't have the cured fish, but their grilled Salmon is the most amazing piece of cooked fish I've ever tasted. The fat melts between the flakes, and each bit is melt-in-your-mouth butter. The herbs are heavy with dill and the flavor combination is dazzling. 

The Gnocchi is all about comfort food, a gooey cream sauce encasing the softest little potato smiles. Chanterelles are so juicy, and the white wine and parmesan sauce has some garlic to make it pop.

I wish I could have tried more, and I've heard their roasted chicken is a must. Parking is a nightmare so if you live close enough, I imagine it tastes better on a couch with a side of Stranger Things. I'll be back someday soon, but only when I have time to search for street parking. 

Night + Market Sahm - Venice

My first encounter with Night + Market was magic. Silver Lake may not be known for its parking, but even Michelin himself can't deny the Asian powerhouses along their main street. 

My lunch started exactly as I remembered, tender Pork Toro, grill lines busting at the seams, exploding with fatty juices and juicy fat. The chili dip adds the zing, acid to cut the gristle.

There's a lighter Nao Khao Tod, a crispy rice salad, to try. The sweet n' sour is bold, and the crispy ricelets cling to meaty cubes of soured pork.

I don't love the naming of the World-Famous Fried Chicken Sandwich, but it is undeniably delicious. I'm not sure if it's truly world famous, but the deep-fried dark meat is flavorful, and I do love the papaya slaw. The ranch dressing cools the burn and props for making your own.

There's a Pastrami Pad Kee Mao that begs to be tried, and I'm told its a signature dish. The noodles are great, and the components of the dish are made well, but the flavor profile is quite bizarre for me. I don't see these items going together, but I can still see a plate a like this being the best thing a drunk could eat or an instant cure for hangover. 

An enjoyable lunch for sure and far closer than Thai Town if you're craving the sweet and extremely spicy. Unlike most of Venice, the food here can be stimulating, and the menu won't wreck your wallet.

Wanderlust Creamery - Venice

Sometimes you just want ice cream. Not the fancy, complicated flavors that push the envelope, just sweet and delicious ones that are creative and original but recognizable and relatable. 

Every Chinese person's childhood tastes like The White, a milk cream flavored with White Rabbit, the Snickers bars of the East. The Japanese Neapolitan is a minimally sweet triple threat of malty matcha, earthy hojicha, and robust black sesame. The Cuatro Leches is cream with more cream with interlacing cubes of sponge cake and dulce de leche chunks. 

All the ice creams have a super-cream quality that finishes like a dream. The waffle cones are a crunchy contrast, Ube on Ube Malted Crunch. The malt doesn't really crunch, but flavor itself is fantastic. 

No bad flavors here, all of them delicious. Unlimited samples, and half-scoop options so you can try them all. I love the travel theme and the tastes that encapsulate entire countries. Wanderlust is a passion that never gets old. 

Venice - Dalian, China - Day 1

When in Venice... Dalian. Yes, you read correctly, Dalian. My home city couldn’t go to Venice, so they built their own. 

The signs say “Oriental Venice.” At least they own their copycatting.

It's a bizarre thing to create in the business district of Dalian, but it sure is beautiful. There’s a picturesque boardwalk along the ocean, and the sea air is refreshing compared to the city smog. Take a walk or rent a bike when it's warm. They even sell spam to feed the seagulls if you don’t share my disgust for swimming, flying rats.

Venice is an under-construction, work-in-progress right now, but these winter months will turn into a fun-filled summer. The canals run dry right now, but soon they'll be filled with floating gondolas and tourists enjoying the ride.

I haven't seen Venice in a decade, but the architecture is impressive. 

It's gorgeously Italian, though some of the European subtlety is lost amidst the backdrop of skyscrapers of Dalian’s wealthiest district.

There’s a coffee shop planning to open and restaurants full of promise. A museum of music has much to unveil, and the only open door right now is a shop with artisans carving wood and working leather, full of gorgeous souvenirs and a ton of potential.

It’s been a long time since I’ve seen Venice, and the construction here is crude, but I’d be lying if I said I didn’t love what they’re trying to do. Dalian's Venice is full of calm, sophisticated energy, and a stroll through the streets reveals a stunning array of Italian architecture. It's never going to be the original Venice, but Venice's magic is not lost here.

Felix Trattoria - Venice

N/naka aside, Felix has the hottest table in LA. Either you log in to Resy at midnight to secure a prime-time spot in three months or you snack at 6 and dine at 9. Even the staff can rarely score a res - our server confirms that he rarely gets to sit at his own tables.

Speaking of our server, this is a man who has his job down to a science. He possesses a professionalism with a side of sensitivity that simply can't be taught. He offers as much advice as we crave, describing every dish to an exactly desirable level of detail. His attentiveness is a form of flattery and reassurance, and he balances a prominent and beneficial yet unobtrusive role in our experience.

He recommends the Gamberi first as a popular starter. Head-on shrimp, juicy and rich, saturated in bagnetto verde, a vibrant mix of goopy garlic with colorful notes of parsley and genius. It's one of their best dishes, no doubt, but when everything is perfect, how do you dare compare? 

Speaking of perfection, I would have come for the Fiori de Zucca alone. Spry squash blossoms finish fragrant and mildly floral with a breath of zucchini essence. A pulse of ricotta cream sprays a warm jet that envelops the battered petals. 

Only pastas from here, and the FOMO overwhelms us. We narrow down the selections and start simply with the Tonnarelli Cacio e Pepe. The description is simple: pepper and pecorino in thick, cheesy cream hugging each al dente strand of spaghetti. The flavor is seemingly straightforward as well: creamy cheesy goodness. Add a sharp fresh-crack black pepper to the mix, and it awakens your senses in a way you wouldn't know. The pert pepper cuts through the cream, and each bite has a dash of bitter spice that opens up and highlights the nuttier notes of pecorino. A crowd-pleaser, I'm sure; a me-pleaser, for sure. 

The Bigoli Di Farro, a ropier, earthier spaghetti made with a nuttier flour. Sweeter strands intertwine and weave a savory web with shreds of gooey, practically-gravy duck that's been braised forever.

Spaghetti alla Bottarga. Our last, our best...just like every other dish. Strong fish-funk finishes sweet and smooth on the tongue. Garlic and a hint of chili glide along the pasta like velvet. A unique dish, a rare find in Italian restaurants great and small. 

Everything is a rare find at Felix - I don't think I've ever found pasta so perfect. Every strand of spaghetti is exceptional, every drop of every flavor is unforgettable. The service is a standout; get your creative cocktails at the bar. I didn't have a single bite here that didn't make the world stand still, and that, is worth making a reservation for.