In the streets of Los Angeles, an unshaven unshaven man appeared. He walked silently in different areas where various ethnic groups lived in Los Angeles, and his thick fingers cleverly picked up a small, flammable bun, and skillfully sucked the hot soup inside.
The uncle who ate all over Los Angeles was nicknamed inside the teamMr. KanekoFamous foodieJonathan Gold. The veteran foodie who currently plays for the Los Angeles Times, became the first place in the world in 2007Pulitzer PrizeAward-winning gourmet review writer.
Recently, Jonathan Gold summarized several major trends in the development of the restaurant industry this year.
In his opinion:
(1) High-end restaurants and low-key disheslimitFurther blurred and even disappeared completely
(2) With a strong exotic flavorFermentationTechnology leaves laboratory to come to reality
(3) More and more restaurants chooseCancel tip
In addition, he also announced the 2015 Los AngelesMost distinctiveThe ten dishes are always in style and novelty. Please see if you want to try it.
Foie gras funnel cake
We seem to especially like this Frankenstein-style from croutons / Cronut to ramen burgersSplicing / hybrid food. However, none of the biracials in these foods came from this foie gras funnel cake.Imaginary. Offering this dish is Timothy Hollingsworth's new restaurant, Otium, which is part of the Broad Museum.
Homepage note: Funnel cake is a common snack in the United States. When making, pour the flour into the funnel, then fry in a circle in a pan.
Picture fromlatimes.com
This dish sounds moist and dense, but in factCrispy and deliciousDottedStrawberry; Under the young leaves of grated fennel and beetsDelicate and lightFoie gras mousse.
Otium
222 S Hope St, Los Angeles | (213) 935-8500
2. French beef stew / Pho pot-au-feu
At a glance, Cassia's French beef stew is no different from classic French practice-the beef steak is gently stewed in the broth, served with potatoes and carrots, and bone marrow-filled bones stick out from the edge of the bowl. But Cassia uses this dishChinese CasseroleYes, brothStrong but refreshingWith the aroma of charred onion, cinnamon and star anise. Coarse salt and French pickles are mincedVietnamese spicesWas replaced.
The chef Bryant Ng, who learned from Paris Le Cordon Bleu, made the core of French cuisine his own style, and the colonists of that year were finally conquered.
Cassia
1314 7th St, Santa Monica | (310) 393-6699
3. Cauliflower and millet
Odys + Penelope from Quinn and Karen Hatfield, rightBrazilian barbecueTribute to: wood-picked picanha (part of sirloin steak), dfraldinha (bulb flank), and huge beef steak, but the French Bernard sauce and carrot puree replace the traditional barbecue sauce / chimichurri.
However, the best thing on the menu is the bowl of cauliflower millet with almond and basil puree.
Picture fromlatimes.com
How the Hatfields made cauliflowerSweetness,Layering,Scent of nuts? How can raw materials so vastly different be so silky? ThismellowDoes the taste come from ricotta, or is it a miracle created by a blender? How did the chef make the millet full of starch make a unique taste?
I have eaten this dish six or seven times, but I still can't answer these questions-it may take months of research to find the answer, so try it out.
Odys+Penelope
127 S La Brea Ave, Los Angeles | (323) 939-1033
4. Clam-lardo tacos
Ray Garcia may be the most popular in Los Angeles this yearbreakthroughChef. His fluid cuisine underpins two new restaurants in the heart of Los Angeles. Many people think that Mexican American cuisine is hard shell taco, and Garcia changed this impression. However, the most talked about is BS Taqueria's signature dish clam fat taco.
The tortillas are heavy, imported non-GMO corn, and made on-site after ordering. The Italian gremolata sauce is garnished with chopped fatty meat--marinated pork fat--warm clam meat and a little melted animal oil.
When grabbing this Taco, the barn and the ocean were overflowingXian XianTasteHotAnd a littleTangerineFragrance.
BS Taqueria
514 W 7th St, Los Angeles | (213) 622-3744
5. Georgian soup dumplings/Khinkali
Khinkali is a soup bun in northern Tbilisi, Georgia. About the size and weight of a lemon, the strong skin is folded in half and wrapped with the onion-flavored meat filling, forming a thick noodle on the top. Tumenyan Khinkali Factory, the most famous Tbilisi restaurant in Yerevan, Armenia's capital, has such soup dumplings in its branch in Los Angeles.
Remember the first time you faced crab meat Xiaolongbao at Dingtaifeng? There is something in common in the way of eating. Grasp the noodles on the top. This is the only part that is not hot; bite a small bite, suck the hot soup, and solve the remaining one or two.
Picture fromlatimes.com
You may still be holding noodles in your hands and theoretically you can eat them, but don't eat them anymore. In the end, a pile of noodles on the plate, like a large pile of empty shells in a seafood restaurant, witnessed a satisfying time.
Tumanyan Khinkali Factory
113 N Maryland Ave, Glendale | (818) 649-1015
6. Korean Aspergillus Noorook
Are you intuitively disgusted with pink muddy food? this is normal. The pink mud we are talking about isAspergillus, Asian countries have a long history of fermenting food with this fungus.
Japanese AspergillusRice 麴(Koji), which is used to make miso, natto, soy sauce and sake; Koreans-and the interesting new restaurant Baroo-call it noorook and use it as rice wine makgeolli.
Of course, Baroo will not directly give you pure mold or any mud. The Aspergillus here is a piece of fermented grain, mixed with various spices, dyed into a powder brown with beet, with a hint of salty mouth. Although this dish has roasted sunflower seeds and macadamia, the light nutty flavor of the dish itself seems to have nothing to do with these nuts.
If you have a seizure, this dish also has a concentrated seafood broth, some kind of crisps and rose-flavored powdered onions. The taste of Noorook is definitely something you have never tried before. But there isFuture taste.
Baroo
5706 Santa Monica Blvd, Los Angeles | (323) 819-4344
7. Bone-marrow dengaku
In meat and sake lovers' paradise, Izakaya Kinjiro, the popular summer dish sweetened and grilled eggplant Nasu dengaku has become marrow tintaku. Miso is elegantly bubbling and scorching on the sawn bones. Roasted bone marrowSemi-solid, Has a similar softness to eggplant, which is suitable for this sweet taste, verymellow. You can dig a spoonful and wipe it on the toast.
This dish is especially popular with tourists from Japan. Bone marrow has been banned in Japan for mad cow disease, but its taste is still very nostalgic.
Kinjiro
424 E 2nd St, Los Angeles (in the Honda Plaza) | (213) 229-8200
8. Thai Style Noodle / Phat Thai
Pok Pok Phat Thai's signature dish is this sweet-based fried noodle with a lot of bean sprouts. This restaurant in the food court of the mall is a sister shop of Pok Pok. The noodles here are warm and soft and contain a lot of fried pork skin, garnished with sour horns and fried. The noodles coming out of the pot are not much flavored, like a blank coloring book-you can use fish sauce to dip small peppers, vinegar dip pepper slices, dried paprika, lime and sugar to add color.
Picture fromlatimes.com
If the seasoning is in place-there must be no less sugar-this fried noodle will make you addicted and taste better than you are accustomed to-this may be because the noodles are fried with low heat instead of high temperature.
Pok Pok Phat Thai
727 N Broadway, No 130, Los Angeles | (213) 628-3071
9. Pomelo Salad
Garlic & Chives may be a modern snack restaurant, but the Vietnamese style is not particularly obvious. The crispy fried salmon belly is very sweet, there are roasted blood clams in the shell, the green papaya salad has sweet beef jerky, and the lamb curry is Hot baguette, you can eat chewy skin inside.
Even in the neighborhood with the densest and richest Vietnamese restaurants in the US, there must be people outside Garlic & ChivesLong line. Is this simple Dandan pomelo with roasted peanuts, banana flower and a little fish sauce the best salad in the restaurant? At least definitely the mostFreshTogether.
Picture fromlatimes.com
Garlic & Chives
9892 Westminster Blvd, No. 311, Garden Grove | (714) 591-5196
10. Spaghetti Soup / Fideo
If a Mexican restaurant prepares a dish, the best is spaghetti soup. Fideo contains vermicelli-like noodles, cut into a size suitable for the mouth, and grilled with oil before putting it in the soup. In Spain, Fideo is another form of paella / paella. In Mexico, it ’s very homely, it ’s more like a casual playsoup, Almost any kind of pepper, meat, vegetables can be put in.
So, after you get seated at Colonia Publica, you will get a form similar to that of a ramen shop, letting you choose what to put in the soup: chicken, shrimp or smoked sausage; fried pork skin is still juicy Erda hot sauce / pico de gallo-full release is also possible ~
Colonia Publica
6717 Greenleaf Ave, Whittier | (562) 693-2621
Written by Shao Yi
[Compiled fromLos Angeles Times.CHIHUOOriginal compilation, pictures from the Internet, for copyright notice or reprint of the full text, please contact info @ biz @ thechihuo.com]
