Dr. Pepper Braised Beef Short Ribs braised in Dr. Pepper mixture in 350-deg for 4 hrs; served w/ parsnip puree, mustard greens & fresh horseradish; looks good
Spicy Shrimp & Grits wild Louisiana shrimp, garlic, shallots, & andouille sausage, red eye gravy; note: not the same as regular shrimp & grits on menu; "succulent"-Guy Fieri; looks good
"Fish Tacos" "hard to explain, just try it" (on the menu); sliced, pounded and disc-cut yellow fin tuna is "tortilla"; tuna tartar is mixed w/ jalapeno aioli to create the "filling"; tuna disc is crimped to form the "taco"; served w/ crispy fried avocado and more jalapeno aioli and other decorative herbs and radish
Ravioli filling w/ Swiss chard, spinach, beef, Parmesan; rolled out by 100-yr old ravioli machine that can make 2,700 raviolis in in passing (cool!); served w/ homemade meat sauce; looks good
Sausage Pepper Sandwich homemade sausage, teleme cheese, fire-roasted red pepper, spicy mustard & served on homemade focaccia bread
since 1912; "eclectic" four-generation Italian restaurant in a 100+ year old building; over 1,200 hats on the ceiling & tons of memorabilia plastered on the walls
Banh Mi (Sandwich) both co-owners' favorite; slices of pork w/ slice cucumbers, blanced string beans, pickled carrots, basil, cilantro and sauce in french roll
Pork Sausage Pizza no sauce, no cheese; sausage & smoked coleslaw & carmelized onions; looks good
Lamb Burger Mediterranean flair topped w/ Gruyere cheese, yogurt dill sauce, roasted red peppers, arugula & curry ketchup; comes w/ side of sweet potato wedges; looks good
Pulled Pork Sandwich topped w/ homemade pickled Jalapenos, pickled onions & scratch-made (hot) mustard; "it is one of the best pork sandwiches I've had...I mean its up in the top 10"-Guy Fieri; looks good
opened in 1951; the place to power lunch; brass plaque commemorating a 1969 women's successful sit-in known as "the Grant Grill invasion" protesting men's only sign during lunchtime
Green Papaya Salad shredded green papaya smashed w/ tomatoes, lime juice, fish sauce & Thai chilies; topped w/ crushed peanuts & small dried shrimp
Khao Piak (Soup) rice noodle soup (where they make noodles in the truck); add cilantro, scallion, garlic, chili oil & lime juice; "top 3 best Asian soups I've ever had in my life" -Guy Fieri; looks good
Nam Kao crispy rice salad w/ cured pork, sliced pork skin, cilantro, ginger, mint, green onions & lime juice; served w/ Romaine lettuce & dried Thai chili
est. 1926; catered to the entertainment industry & been "The Place To Go" in Hollywood for Deli including Marilyn Monroe, Joe DiMaggio, Groucho Marx, Janis Joplin, Bing Crosby, Rita Hayworth, Kirk Douglas, Marlon Brando, Peter Lorre, John Belushi, Danny Kaye & Billie Holiday (from its website)
H-100's (Tater Tots) cheddar & jack filled, hand rolled tator tots; limited supply daily; served w/ a choice of 6 dipping sauces...Beau's favorite is malt vinegar aioli; looks good
Molly Hatchet Burger seared fennel sausage gravy, bacon, maple drizzle on a 1/2-pound burger; looks good
Food War: Baby's Badass vs. Grill 'Em All...Baby's Baddass won (3-votes-to-2); owner used to be the cook for Baby's Badass for only 2 weeks...only to open Grill 'Em All 1 mo. later; food truck w/ heavy metal art; specialize in burgers; long lines; UPDATE: now a sit-down joint in Alhambra
[CLOSED]; "California Comfort Food" in a converted 1920's duplex; created by the duo "The Grub Gals"; in multiple shows including "Rachel Ray's Tasty Travels" & "Top Chef"; voted #1 brunch & lunch by CitySearch
Chapulines pan-roasted grasshoppers; native Oaxacans call it "popcorn"
Festival de Moles mole tasting plate; includes black mole, red mole, estofado & coloradito, served w/ sliced chicken breast, a side of rice & a hand-made tortilla; looks good
Mezcal alcoholic beverage made from the maguey plant native to Mexico; similar to tequila
Mole Negro signature dish; choice of chicken breast or chicken legs covered w/ oaxacais black mole (Oaxacan sauce) made from chiles, nuts, seeds, spices & oaxacan chocolate; served w/ rice; looks good
in Koreatown; they travel every year to Oaxaca to handpick ingredients & partners (authentic); offers all seven of Oaxacan's traditional moles; "best Oaxacan restaurant in the country"-Jonathan Gold (L.A. Times food critic)
#4 (Top 5 Restaurants-Best Diners); since 1960; local institution; started by former bat boy for Brooklyn Dodgers who followed the team to L.A. only to eventually open this Brooklyn-style diner
since 2006; neighborhood bar & restaurant w/ outdoor patio, situated in the enchanting heart of Bay Park; carry 20 local craft beers on tap and serve up an array of tiki-inspired cocktails
