Honeybird - Los Angeles

Back in my (undergrad) day, you couldn't even get to Bojangles without an upperclassman's car. The drive was short, but I assure you, it was uphill both ways. 

Seeing these USC kids (apparently I'm so old they look like children) have easy access to a 4-Piece Dinner all day, every day is downright embarrassing. My Bible belt school was a fried chicken desert, and here, in California, Honeybird hovers at the heart of a city-slicker campus.  What's worse is that their chicken is so good it's even worth the 405 on a Friday night. The batter is so crispy it chips off to make the most delicious flying debris, dripping with savory oil yet not the least bit soggy or soft. The skin speaks with a comforting southern drawl with a bold honey accent. 

Shout out for the best Waffle Fries I've ever had. They're a lot better than Chik Fil'a, even if they weren't fun by homophobic jerks. The Garlic Mashed Potatoes are smooth peaks and the Coleslaw is a cool down from all the fried stuff. 

There's Salted Honey Pie for dessert, and I can't believe something so sweet can leave me so bitter. It has a custard-thick texture, a heavier, more gooey iteration of the chess pie I just had in Durham.

Honeybird is kind of my of Durham away from Durham...because I have yet to find an affordable home in SoCal. Oh well, at least my mouth can be home at Honeybird. 

Olio GCM Wood Fired Pizzeria - Los Angeles

Olio is pretty cozy for a place in the middle of a food court where tranquility is massacred by foot traffic. Their oven is a still fueled by firewood, and you can watch them cultivate your made-to-order pizza from amorphous dough to a masterpiece Margherita. 

Each ingredient matters here, each one lends its own voice to the harmony. The tangy tomato sauce carries roasted undertones. The tomato is fresh, but there's a richness to it that perks up supple slices of fresh mozzarella. Grana Padano adds a softer touch compared to traditional parmesan, aged against budding basil leaves.

The same rich tomato sauce slathers the 3 Cheese Pizza. The cover is a blended blanket of milky mozzarella, pungent Irish Cheddar, and grainy Grana Padano. It's the ultimate cheese pizza, one of the best variations of this classic I've had.

GCM can be an overwhelming maze, but there are no wrong turns to take. Olio is a comfort-food, beer on tap option, one of so many affordable options under a single roof. So many choices; this one is my first.

Chinchikurin - Los Angeles

I tried okonomiyaki once. It was late at night in Kyoto, and we stumbled along the uneven alleys and inconsistent cobblestone to a rambunctious shop that made only one thing and made it very poorly. It was a disaster, a mess of random ingredients; weird pickles, overcooked noodles, and slimy sauce that I can only describe as what the kitchen floor would taste like after the kitchen was hit by a violent hurricane. I thought I hated okonomiyaki, but I guess I only hated bad okonomiyaki.

Chinchikurin is a game-changer. Their namesake Chinchikurinyaki is a boss mix of seasoned ground beef and eggs wrapped around al dente noodles. The slightly-sticky soy-based sauce is a viscous wonder.

The Loaded Kaisen is probably best enjoyed when loaded, though all these omelets seem to be the mecca of consume-while-drunk. This one is stacked with squid and shrimp which only makes it more fun. There's fluffy egg squishing between the crispy noodles. It breaks off into crunchy chunks, and there's a contrast of puffy eggs and a satisfying crackle of the noodles. 

You can choose to get your noodles soft vs crispy. Get both. Get all the noodles. Get all the omelets. And get them with beer. 

C&T Wok - Morrisville, NC

Well, this is embarrassing. I'm being shown some of the best Chinese cuisine in the Triangle...mere miles from my father's house...by my Indian friends. I don't even feel worthy of wielding chopsticks anymore. 

Well, that didn't last long. I'm way too hungry to pass up authentic Szechuan. I believe the chef is from Hunan, though, and there's a regional flare to C&T's rendition of the classics.

The North Sichuan Cold Noodle is awesome. Numb-spicy but not too hot, delightfully al-dente cold, chewy with crunchy cucumber and a to-die-for Szechuan sauce that compels you to keep eat rabidly, long after you're full.

To have a balanced Chinese meal, there must be all the contrasts. For cold, there must be hot, and my friends took care of that as well. Yes, my Indian friends had to order because I'm clueless and the 5-page menu was overwhelming my little white-washed southern brain. 

To equalize the noodles, the Eggplant with Szechuan Garlic Sauce warms my soul. There is a way to make eggplant pillow-soft without letting it get slimy, and Chinese eggplant packs all the flavor that Italian lacks. Shreds of bamboo add texture, and the execution on the classic murky, spicy garlic sauce is on point.

What in the world. Coffee Popcorn Chicken. Ummmm...what? It sounds like something you dig out of a compost pile. And it's mind-blowing. The flavor is original, unlikely anything I've ever tried. It's bold, savory, a little sweet, and totally unforgettable.

Salt & Pepper Crispy Fillet Fish, another southern Chinese classic. Airy batter, like a thicker, heavier tempura, beautifully golden and glowing red. The power is in the salt and pepper powder, which perks up soft, supple fillets. 

I'm not familiar with Hunan cuisine, but I sure would like to be. C&T makes impressive combinations of creative classics, and I'm already begging for more. Maybe my Indian friends can help me find this place again.

Backyard BBQ Pit - Durham, NC

Backyard BBQ Pit really does look like a pit, bless its heart. A random, freestanding building channels a traditional south-of-the-border pit-stop like Waffle House, but sit down to some styrofoam-container barbecue and you won't be getting up anytime soon.

A straightforward-sounding Barbecue Plate is the way to go. Their pulled pork shoulder has enough flavor to stand alone, but NC vinegar makes it pop. You can taste the coal-pit cooking, and not a single shred is dry. Add Stewed White Potato as a side for a soupy alternative to mashed, and I have to say I'm impressed. They season it well, and it's pretty rare to be blown away by a pile of potatoes.

The Mac n' Cheese is all-American comfort, but really, I could come here just to eat Hush Puppies. These little cornbread balls are more southern than a Remington rifle, and they surprise you with how light they are, with a righteous hint of sweetness.

They do one hell of a Fried Catfish. Made to order, best batter I've ever had, right out of the fryer. Catfish isn't forgiving. It drowns in too much batter, it falls apart if you blacken it too hard and if it's not just the right amount of fresh, it tastes like Mississippi mud. This catfish tastes like it came straight from the fishing hole.

I imagine that exceptional side of Cabbage and the sweet, slushy stew of Candied Sweet Potato are derived from the same white-potato genius because both are definitely standouts. The best part is they all count as vegetables because that's what we call sides in the south. I'll be eating a lot more vegetables here.

They only have one dessert, and it's hard to imagine inhaling a piece of Chess Pie after giant cups of proper sweet tea, but it's harder to imagine missing out. The crispy crust has a moist interior, the custard is solid but pudding-soft, and it gets a little chewy in the most amazing sugary way. We usually get one to share, but this one is so good we each had our own.

This is stuff that feeds every country song and every southern-lovin' person ever lived. Food like this inspires. It's the stuff we sing about while picking banjos and strumming guitars. It's the stuff we burn off while riding horses and dancing in a line. It creates, it cultivates, and it solidifies an identity, an awesome existence; southern by the grace of god.

Korean Garden - Cary, NC

Some of the the most authentic Chinese food is served in the Korean Garden. The real name of the restaurant is TBD; they're so new they haven't even changed the sign. No website, no name, and all sorts of awesome behind the strip mall door of 748 E Chatham St, Ste E in Cary, NC.

Some of their house specials need to be ordered in advance. The Tea-Smoked Duck, for example, takes a long time to make and comes in a limited supply. Reserve one if you can; this dish is hard to find in general, and theirs is, without a doubt, the best. The duck is dark and woody, chewy skin with foggy hints of steeping, salty-savory tea. The meat turns tender, and the tea-and-smoke combination draws out the gamier undertones of the duck. 

The Sweet and Sour Fish requires a call-in as well. Lukshon, whose chef ranks among LA's best, tried to make this dish, but this flawless creation beats them ten times over. The beautiful cubed filet must have taken hours to accomplish, and the batter is a thin, even coat fried to a golden crisp. The sweet n' sour sauce plays with the palate, a viscous but flowing coat that tingles with sour and soothes with sweet.

The Fish Ball Soup may look like a bland bowl, but their balls are made in-house, and these are some brass ones. The texture is softer than the rubbery freezer-aisle nubs from all the Asian markets, and you can taste the individual shred of fish meat when they melt in your mouth. 

The Lamb Chops were an afterthought, just an extra dish that looked good, and WOW. They sizzle on a skillet plate, and the juicy meat burns with the pleasurable wrath of chilies with cilantro.

I live in SoCal, and no one cooks better than my grandma. I never thought Cary could impress me with authentic Chinese food, but here we are. New-Korean- Garden/no-name Chinese restaurant, call yourself whatever you want, I'll just call you brilliant and I'll definitely call ahead next time I come back to Cary.