Bun Boy Eats LA
BUN BOY EATS LA - Archives for 2013 December

FAR BAR

  • December 31, 2013 8:59 am
View from Perch

View from Perch

One of my favorite bars downtown is Far Bar. Located in Little Tokyo, down a little alleyway, you’ll discover a small but cute outdoor patio for fun Tiki style drinks and pretty basic bar food.

I won’t judge today’s food too harshly because of a staff situation in the kitchen, meaning there wasn’t any. But normally the food won’t take an hour and come out cold, I promise.

We started today’s downtown pub crawl here, and then went to Redwood, Perch and La Cita before ending up at dinner at Baadmash. It was a fun day of frolic and frivolity and fritos (there were no fritos).

347 E 1st St
Los Angeles, CA 90012
(213) 617-9990
farbarla.com

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Sorry everyone, we only have one angry chef in the kitchen and there's going to be a long wait for your cold ass food, thanks in advance.

“Sorry everyone, we only have one angry chef in the kitchen and there’s going to be a long wait for your cold ass food, thanks in advance.”

What started out as a simple baby shower game, easily transitioned into a drinking game. Most of these tiny wooden clips would be lost or broken by night's end.

What started out as a simple baby shower game, easily transitioned into a drinking game. Most of these tiny wooden clips would be lost or broken by night’s end.

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Shrimp Tacos

Shrimp Tacos

Gyoza

Gyoza

Hawaiian Sliders

Hawaiian Sliders

Wasabi Fries

Wasabi Fries

Mac and Cheese Balls

Mac and Cheese Balls

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Booths at the pirate themed bar, Redwoods (and Chesty Morgan's eye)

Booths at the pirate themed bar, Redwoods (and Chesty Morgan’s eye)

View from Perch

View from Perch

Professional Dancers at La Cita

Professional Dancers at La Cita

La Cita

La Cita

BADMAASH

  • December 31, 2013 5:19 am

Chicken Tikka Poutine

Chicken Tikka Poutine

I love Indian food even though the two of us have had a stormy relationship.

A few years ago, when I returned from my trip to India, I wasn’t able to touch that spicy cuisine for over a year. I had gotten majorly sick three times while there and wasn’t too keen on dumping anything remotely similar into my weakened stomach.

Unlike almost all the other popular ethnic foods, such as Mexican and Chinese, Indian food has never received an update. A fresh coat of paint, if you will.

All anyone orders is the Chicken Tikka Massala.

And there’s nothing wrong with that dish, it’s delicious.

There’s something comforting knowing exactly what’s going to be on the menu when you show up.

When you say “I’m craving Chinese” what you really mean is “I want Orange Chicken and chow mein noodles”.

You don’t necessarily want to see what creative far east concoctions the chef has whipped up. You want familiarity. Save the creativity for your community center art class, buddy. Just serve me Panda Express at double the price.

But Indian cuisine good use a good Public Relations boost. I never see a packed Indian restaurant, EVER. It’s losing in the polls. Maybe Miley Cyrus should do a commercial for them.

Badmaash is exactly what I didn’t realize I was craving. Delicious, tasty and creative spins on traditional dishes with familiar flavors.

They have a decent selection of old school versions of stuff too, but what is really selling are the Chicken Tikka Poutine, Butter Chicken Samosas or the 2-Bite Fish Fry.

Those three items were the stars of the night, BTW.

The Spiced Lamb Burger was also a bit hit.

It’s a small and popular spot, so make a reservation, share a bunch of stuff with your friends and enjoy the Bollywood movies being projected on the walls.

108 W 2nd St
Ste 104
Los Angeles, CA 90012
(213) 221-7466
badmaashla.com

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Bollywood Movies are shown on the walls

Bollywood Movies are shown on the walls

A pivotal scene, judging by the scythe

A pivotal scene, judging by the scythe

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2 Bite Fish Frey

2 Bite Fish Frey

Chili Cheese Naan

Chili Cheese Naan

#HotSpicyIndianSausage (that’s how it appears on the menu)

#HotSpicyIndianSausage (that’s how it appears on the menu)

Lamb Burger

Lamb Burger

Paneer Cheese Dumpling

Paneer Cheese Dumpling

LE PETITE BISTRO

  • December 30, 2013 5:38 am

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I have a lot of fond memories of Le Petite Bistro. About 7-8 years ago I would come here all the times with friends Susan and Nancy.

Here’s what I love about this place:

1. Even though it’s a French restaurant, it’s super casual and friendly. No pretention here. No dress code.

2. The prices are crazy cheap. My roasted chicken was $13.50! That’s Olive Garden prices. Except Petite’s food isn’t 95% cheese and cream based.

3. The food is simple and fantastic. Nothing fancy but all super flavorful. They probably have the best chicken I’ve ever had. Herbs de Provence flowing all through it!

While the desserts may not be my fav and the menus are as old as Methuselah, LPB is an underrated gem and for a place on La Cienega’s “Restaurant Row” to be so damned cheap, it’s highly recommended for a nice but casual night out.

631 N La Cienega Blvd
West Hollywood, CA 90069
(310) 289-9797
lepetitbistro.us

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Bread basket with hummus and eggplant caponata

Bread basket with hummus and eggplant caponata

ONION SOUP GRATINEE with Gruyere cheese  & toast

ONION SOUP GRATINEE with Gruyere cheese & toast

BLACK MUSSELS “ POULETTE with white wine sauce  & touch of cream

BLACK MUSSELS “ POULETTE with white wine sauce & touch of cream

BAKED LAMB SHANK in a red wine vegetable sauce served with couscous & carrots

BAKED LAMB SHANK in a red wine vegetable sauce served with couscous & carrots

 ROASTED CHICKEN with herbs de Provence & pommes frites


ROASTED CHICKEN with herbs de Provence & pommes frites

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Raspberry Creme Brulee

Raspberry Creme Brulee

Crepe Suzette with Grand Marnier sauce

Crepe Suzette with Grand Marnier sauce

République

  • December 27, 2013 5:10 am

Sonoma Duck Breast

Sonoma Duck Breast

Bold Statement Alert: République is the best new restaurant of 2013.

Forget all the others (I’m talking to you, Alma)

République is the one to beat.

We all agreed that no dish fell short, everything was well thought out, perfectly seasoned and cooked and just the right portion size.

After having just been to Alma and finding the ingredients in many of the dishes “weird for weird’s sake”, it was refreshing to NOT find that here. Just because fish spit and turnip poop sound interesting, doesn’t mean it will be tasty.

It was like Goldielocks trying out all the beds, Republique’s was juuuuust right.

The cocktails were all simple and understated but delicious, unique and nicely priced. None of the $15 crap here. All in the $10-12 range. I especially liked the Daiquri Martinique with its strong clove essence.

We started with the Hamachi Crudo (simple and delicious) and the Escargots en Croûte (fun little ramekins topped with puff pastry), both are must orders. I don’t even care for snails and I enjoyed the bold parsley and garlic sauce the little guy was rolling around in.

They have a nice selection of daily Oysters, which we tried as well. I can’t eat Oysters but I was told they were top notch.

They have a few tartes to choose from and the Nueske’s Bacon with Gruyère and caramelized onions is so incredible, you have to order it or I’ll seriously kill you. I’m not joking. About the killing you part.

Our favorite dish of the night came next, the Butternut Squash Agnolotti was heaven. Just sweet enough to almost be dessert but not too sweet that we all didn’t not-so-secretly hate whoever it was who took the last bite. Bastards. ORDER THIS!! I’ll also kill you if you don’t order this dish. These are not empty threats, people.

We ordered three meats to finish out the meal. The Branzino was cooked perfectly (loved the crispy skin) and the simple combo of gnocchi, mushroom and spinach accompanied it nicely.

The Prime Strip Loin with Frites was really tasty too and the fries appear to have been air fried or something. Not a hint of grease to them.

My favorite was the Sonoma Duck Breast. The sweet from the orange sauce and the bitterness of the Brussels sprouts created a nice balance with the often boring duck. The Spatzle was a fun squishy texture to throw in there. I often order duck at restaurants because I never cook it at home, but it can be too…ducky. I like sauce and seasoning with most of my meats, because…well, why not? I’m paying for a tasty meal I wouldn’t make at home. And I suck at sauces, so make a sauce dammit!

…where was I?

The desserts (Dark Chocolate Tart and Caramel Cremeaux) were both tasty but they were not our favorite part of the meal. I have no thoughts on why, but they have about 8 desserts to choose from, I bet we just ordered wrong. It appears the Bomboloni are the thing to get. Try that instead (it had run out when we were there).

I don’t often feel the need for an “In Conclusion” paragraph but Walter Manzke’s République certainly warrants it.

COME HERE NOW! You will have a great time in a fun, bustling, not-too-obnoxious setting with attentive, not-too-obnoxious waitstaff (our gal was super fun) and you don’t have to order as much as we did and pay $100 a person, but if you did, it would be worth it, so just shut up about the price and COME HERE NOW!

Ok, I’m done yelling at you and making idle threats and demands. To be frank, it’s exhausting.

624 S La Brea Ave
Los Angeles, CA 90036
310) 362-6115
republiquela.com

Stopping to think. And forgetting to start again.

Stopping to think. And forgetting to start again.

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Old Fashioned

Old Fashioned

Daiquri Martinique, rhum agricole, lime, cloves

Daiquri Martinique, rhum agricole, lime, cloves

Basil Smash

Basil Smash

Hamachi Crudo, citrus, celery, jalapeno, crispy wild rice

Hamachi Crudo, citrus, celery, jalapeno, crispy wild rice

Iced Oysters

Iced Oysters

Escargots en croûte, garlic, parsley

Escargots en croûte, garlic, parsley

Straus Creamery Butter, baguette

Straus Creamery Butter, baguette

Nueske's Bacon Tartes a L'Asacienne, gruyure, caramelized onion

Nueske’s Bacon Tartes a L’Asacienne, gruyure, caramelized onion

Butternut Squash Agnolotti, hedgehog mushrooms, parmesan

Butternut Squash Agnolotti, hedgehog mushrooms, parmesan

Mediterranean Branzino, black trumpet mushrooms, potato gnocchi, spinach

Mediterranean Branzino, black trumpet mushrooms, potato gnocchi, spinach

Sonoma Duck Breast with Brussels sprouts, spatzle and orange sauce

Sonoma Duck Breast with Brussels sprouts, spatzle and orange sauce

Prime Strip Loin - 5oz

Prime Strip Loin – 5oz

Frites!

Frites!

Caramel Cremeaux - banana, roasted almonds

Caramel Cremeaux – banana, roasted almonds

Dark Chocolate Tart, espresso ice cream

Dark Chocolate Tart, espresso ice cream

Chef Walter Manzke, of Bastide and Church & State fame.

Chef Walter Manzke, of Bastide and Church & State fame.

Assortment of pastries available for morning purchase.

Assortment of pastries available for morning purchase.

KETTLE GLAZED

  • December 25, 2013 5:39 am

Cronut!

Cronut!

MERRY CHRISTMAS EVERYBODY!

Santa brought you some mutha effin donuts! (‘cept he took a bite out of the one pictured above. Deal with it.)

I think by now, everyone in NYC or LA is pretty sick of hearing the no longer elusive Cronut.

While I would never wait in line for these delicious pastry abominations, I certainly can’t deny that they sound pretty awesome and I have no issues with driving a few minutes to snag one of these babies.

Kettle Glazed is a spanking new donut shop located in a strip mall in Hollywood. You’ll probably drive by it a few times and get really annoyed with yourself.

I’ve only had one cronut before this, which was drenched in sugary syrup, which reminded me more of baklava. This one was more light and airy and featuring a thin layer of much appreciated cream. It was really good but about double the cost of their regular donuts.

(FYI, they keep their cronuts out of view, you’ll have to ask for them.)

They also feature a bevy of old fashioned donuts (my favorite) including the super tasty Blueberry with Maple Glaze and Bacon. Tastes like breakfast!

6211 Franklin Ave
Los Angeles, CA 90028
(323) 462-2344

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Cinnamon Sugar Croissant Donut filled with Custard

Cinnamon Sugar Cronut filled with Custard

Pistachio Croissant Donut

Pistachio Croissant Donut

Blueberry Old Fashioned Donut with Maple Glaze and Bacon

Blueberry Old Fashioned Donut with Maple Glaze and Bacon

AMALIA’S

  • December 23, 2013 5:42 am

MOJARRA FRITA A whole tilapia marinated in lemon juice, and then fried to perfection

MOJARRA FRITA
A whole tilapia marinated in lemon juice, and then fried to perfection

Authentic doesn’t always mean tasty.

Sometimes one’s palate isn’t ready to deal with an entire fish (skin, bones, eyeballs) or unexpected tripe in place of a steak.

The good news about Amalias, an authentic Guatemalan restaurant on the east side (Beverly and Virgil), is that it’s at least cheap.

If you don’t like what you are eating at least you didn’t pay much for it.

From all the Yelpers that raved about the Enchiladas (which look more like mini tostadas covered in a pickled beet salad topped with a few chunks of mystery meat) and they look really pretty but they just tasted odd. I love all the ingredients but they just did not meld well together.

We stupidly assumed beef belly would be similar to pork belly and sadly, none of us are tripe lovers so the plate of stomach in green sauce sat mostly untouched.

I really loved the Hilachas however, it’s just shredded beef in a tasty sauce. The tortillas were also handmade and top notch, so there was something I really enjoyed.

Oh, and the refriend black beans were awesome.

Some folks may enjoy diving into a whole fish but I am just too lazy for that mess. But Tenille seemed to enjoy it and the few strands of fish meat she was able to pass to me were tasty.

Amalia’s has a cute courtyard and boasts a decent happy hour, but just be really careful what you order and I think you’ll be fine.

No guarantees, though.

751 N Virgil Ave
Los Angeles, CA 90029
(323) 644-1515
amaliasrestaurant.com

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ENCHILADAS Two small individual tostadas topped with a beet salad and our very own pork and beef mix with tomato sauce a grated cheese...

ENCHILADAS
Two small individual tostadas topped with a beet salad and our very own pork and beef mix with tomato sauce a grated cheese…

TIRAS DE RES Beef belly in a mild green tomato sauce served with radish salad, guacamole and rice

TIRAS DE RES
Beef belly in a mild green tomato sauce served with radish salad, guacamole and rice

HILACHAS Shredded meat cooked in a rich tomato sauce flavored with Guatemalan spices served with rice and beans on the side

HILACHAS
Shredded meat cooked in a rich tomato sauce flavored with Guatemalan spices served with rice and beans on the side

Refried Black Beans, Rice and Plantains

Refried Black Beans, Rice and Plantains

THE DOUGHROOM

  • December 20, 2013 5:08 am

Fried Chicken Sandwich

Fried Chicken Sandwich

The Doughroom is one of those places that I hope is still there in 9 months…but probably won’t be.

It’s in an odd location, on a street with no foot traffic, next to a smog check center. In an area with no other real restaurants.

They have only word of mouth to save them.

Reviews on Yelp have been mixed so I wasn’t expecting much for today’s lunch.

The lunch menu is a bit odd. The top part consists of the infamous “small plates” which are the same price as many of the full sized sandwiches and pizzas below.

Why would anyone spend $12 for some fancy carrots or $8 for a few sips of soup when they can spend $11 on a nice sized fried chicken sandwich?

May as well do away with the small plates idea for lunch, no one’s buying it when they’re not imbibing a few cocktails.

Only then is paying $11 for some grilled romaine a better idea than forking over a few bucks more for a full on pizza.

Ok, now onto the food.

Since it was only lunch, we only tried two things. And both were really tasty.

The Fried Chicken Sandwich had thick, juicy, nicely breaded pieces of chicken (could have been crispier) topped with a vinegary cole slaw and pickles. The brioche was soft, moist and pillowy.

The toppings on the Sausage and Sage pizza were sparse but flavorful. The crust was airy and crispy around the edges and thin and soft in the center. Loved the brushing of olive oil on the crust edges so you don’t even think about not finishing the oft-dry pizza bones.

Service was really friendly and efficient.

This may be a 180 experience from dinner but I would definitely recommend this place for lunch.

If its still around when you finally decide to go.

Just in case, I’ll give a preemptive RIP shoutout to the Doughroom. You were nice while you lasted.

3409 Overland Ave
Los Angeles, CA 90034
(424) 258-6194
thedoughroom.com

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Chicken Apple Sausage, Sage and Provolone Pizza

Chicken Apple Sausage, Sage and Provolone Pizza

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CROWN OF INDIA

  • December 18, 2013 5:53 am

Seekh Kabob with rice, saag and chana masala.

Seekh Kabob with rice, saag and chana masala.

OMGWAD!

(Oh My God What A Dump)

When I looked on Yelp for the best rated Indian restaurant in my area, Crown of India came up. Then I looked up the location. Literally 5 minutes from my house.

How have I not seen this place before??

Oh.

Now I know why, I realize, as I drive past the shady, scary strip mall that I’ve driven past a million times, always avoiding eye contact.

What an absolutely depressing place to consume a meal! Take your US Citizenship test or quietly perform a drug deal, sure.

How on earth does this place stay in business? There was only one lone guy sitting when we arrived and after he left a few minutes later, we were the sole survivors the entire evening.

I’m assuming Crown of India makes its business via take out or delivery.

The funny thing about all the crap I just wrote is the food was really phenomenal! Some of the best Indian I’ve ever had!

We shared the Chicken Vindaloo (rich and mildly spicy tomato and lemon sauce) and the Seekh Kabob (minced chicken kabobs with spices, onions and bell pepper) and both were exceptional. The meat was high quality and moist.

The naan had a nice crust and wasn’t soggy like I’m used to.

The samosas stood out because the peas and potatoes were pureed instead of whole, seemingly containing more flavor and easier to eat (I don’t think eating should be work, ie: excessive chewing).

I really loved the Chana Masala (chickpeas in masala sauce) that came with my Seekh Kabob meal.

For dessert we ordered the Kulfi, which is India’s answer to ice cream. It came in cut triangle shapes and tasted like frozen rice pudding. Very good. Small portion but rich, so it’s all you need.

If you can get past the shitty locale (who doesn’t love a good pawn shop) and the dour expression on the employee’s faces (I would look like that too if I had to constantly toss out twitching, unsavory characters) come here and grab some take out and eat it in a location that doesn’t bring forth suicidal thoughts.

6755 Santa Monica Blvd
Los Angeles, CA 90038
(323) 465-3321
crownofindiala.com

Veggie Samosas

Veggie Samosas

Chicken Vindaloo with rice, saag and chana masala.

Chicken Vindaloo with rice, saag and chana masala.

The delicious chana masala (chickpeas)

The delicious chana masala (chickpeas)

Don't let the drapes and linen tablecloths fool you. They're going for opulence but the lighting is more "dressing room at Ross!"

Don’t let the drapes and linen tablecloths fool you. They’re going for opulence but the lighting is more “dressing room at Ross!”

Crown of India cares about it's handicapped patrons. If only the guests could show the same courtesy and stop ramming into their own sign!

Crown of India cares about it’s handicapped patrons. If only the guests could show the same courtesy and stop ramming into their own sign!

Not sure what kind of business Eden Therapy is but I'm certain both weed and happy endings are involved

Not sure what kind of business Eden Therapy is but I’m certain both weed and happy endings are involved.

MERCADO

  • December 16, 2013 4:25 am

Tamales – fresh masa, chef's choice of filling, queso fresco, crema (limited availability)

Tamales – fresh masa, chef’s choice of filling, queso fresco, crema (limited availability)

Restaurant and food trends come in waves.

That first daring establishment decided to serve garnish (AKA: kale) as a hip and trendy vegetable and then it appeared on every table.

Earlier this year, LA had east coast inspired seafood come to town (Connie and Ted’s, Salt Air, Fishing with Dynamite) and now upscale Mexican is making a comeback again (Petty Cash Taqueria, Tinga).

Granted, upscale Mexican started ages ago with El Torito and then Border Grill, which have both managed to remain popular to this day (until the Beverly Hills’ El Torito recently closed) but this is LA….it ain’t hard to track down a delicious $1.50 taco.

Why must we be forced to pay $9 for two small ones?

Well, apparently you’re paying for better quality meat (albeit, less of it) and a place to suck down a swanky, high-end margarita simultaneously. You won’t get the same atmosphere at a taco truck. Unless you BYOMargarita, which I would love you for.

HERE’S THE RUNDOWN:

Just like with Petty Cash, the margaritas at Mercado are incredible and the food is just ok.

Yet again.

The tacos were small and you only get two but they were tasty, definitely recommended.

The corn dish needed some acidity, a squeeze of lime would have been perfect.

The guacamole was fine, the queso dip was better.

The Carnitas were just ok, seemed to lack any seasoning and the Mole Turkey Leg was just disappointing. Lots of meat. Barely any mole.

What I really loved were the tamales. They were large and super tasty. Order those, dummy.

Here’s my suggestion: If you’re anywhere near the vicinity of The Grove, come here for after work drinks and tacos/tamales. Don’t bother with anything else or you’ll only have yourself to blame.

WARNING ABOUT THE PHOTOS:

The extremely dark restaurant forced me to take lighting matters into my own hands and employ various methods (iPhone flashlight and my own built-in flash) to try to rectify this. As a result, the guacamole looks vomitous, the corn looks washed out and the turkey leg looks like a nightmare from a 1950’s cookbook. Be warned.

7910 W 3rd St
Los Angeles, CA 90048
(323) 944-0947
mercadorestaurant.com

Guacamole – hass avocado, serrano, cilantro, red onion, chile de arbol salsa, spicy pepitas, fresh chips

Guacamole – hass avocado, serrano, cilantro, red onion, chile de arbol salsa, spicy pepitas, fresh chips

Mexican Kale Salad – kale, arugula, candied pumpkin seeds, pears, dried strawberries, cotija-pesto croutons, agave-lime vinaigrette

Mexican Kale Salad – kale, arugula, candied pumpkin seeds, pears, dried strawberries, cotija-pesto croutons, agave-lime vinaigrette

Elote Callejero – grilled sweet corn, caramelized onions, chile piquin butter, queso cotija

Elote Callejero – grilled sweet corn, caramelized onions, chile piquin butter, queso cotija

Tacos de Tinga de Pollo – pulled free-range chicken with chipotle, black beans, avocado

Tacos de Tinga de Pollo – pulled free-range chicken with chipotle, black beans, avocado

Tacos de Pescado Estilo Baja – Carta Blanca beer-battered white fish, mexican slaw, avocado salsa, chile de arbol aioli

Tacos de Pescado Estilo Baja – Carta Blanca beer-battered white fish, mexican slaw, avocado salsa, chile de arbol aioli

Alambres de Arrachera – grilled prime skirt steak skewers, cilantro ginger-soy glaze, farmers' market vegetables

Alambres de Arrachera – grilled prime skirt steak skewers, cilantro ginger-soy glaze, farmers’ market vegetables

Carnitas – Chef Jose's slow-cooked natural pork, guacamole, chile de arbol salsa, cauliflower with escabeche

Carnitas – Chef Jose’s slow-cooked natural pork, guacamole, chile de arbol salsa, cauliflower with escabeche

Pavo en Mole Oaxaqueño – Shelton Farms whole turkey leg, Oaxacan mole, mexican rice

Pavo en Mole Oaxaqueño – Shelton Farms whole turkey leg, Oaxacan mole, mexican rice

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ALMA

  • December 12, 2013 6:56 pm

Dry-aged Rib Eye, carrot, chanterelle, grass (grass??)

Dry-aged Rib Eye, carrot, chanterelle, grass (grass??)

If you’re gonna make me wait 30 minutes after my reservation and then charge me $100 a person and then make me go to a fast food joint afterwards cuz we’re all still so hungry (true story) than the food better blow my mind and my gaskets and everything else there is to blow.

Alma….oh Alma…how on earth did you manage to snag Bon Appetite’s Best New Restaurant in America??? Money must have exchanged some hands, that’s for sure.

For legal reasons, I do NOT know that for sure.

Local, seasonal ingredients? Check.

Pretty, artful presentation? Check.

Creative, inspired food combinations? Check.

Bland and weird tasting? CHECK!

While some folks want to eat PIGEON, I don’t. I tried it, mind you. But it was gamey and undercooked.

Almost every single dish could have used some salt (except for the dish that was too salty). How did all this pretty food get so bland??

The Seaweed and Tofu Beignet’s were fun sounding but they were that one dish that needed less salt. And more actual flavor. Would have liked the sauce to have a more citrus tart to it.

I didn’t try the Sweetbreads but my dining companions (Siegfried and Roy) enjoyed it.

Here are four dishes that I really enjoyed:

Housemade Bread: It’s this really deep rye with a nice crispy crust that I just really loved.

Beet, yogurt, lime, mind: Simple but well executed with pleasant, familiar flavors. Tiny portions, of course.

Cod, potato, cabbage, malt: I think the “malt” was thrown in there just to be unique for unique’s sake, but the fish was perfectly cooked and the flavors and sauces were super tasty. Favorite dish of the night.

Sunchoke Split: The combo of a root vegetable, wood and ash flavors sounded super odd but everything worked so well together. Delicious and very inspired.

Here’s one dish that I hated:

Gary Carpenter’s Pigeon: Not sure who you are Gary, but I don’t much like how’s your collecting those poor scavengers from local parks and then trying to pass them off as food. To be honest, it wasn’t Gary’s fault (whoever the hell he is) but pigeons are naturally gamey.

This one seemed extra gamey. Like it was injected with “Game Extract”. Not necessary, Chef Ari Taymor! I’m sure you don’t give an eff what I think, but you (or a minion) also greatly undercooked this bird (which was duck-like in texture).

Next time, stop trying to do something so weird/unusual just because and just serve items that you KNOW people are going to like and just add a few offbeat touches.

Because I’m some kind of expert. I’m not, I’m an idiot who has unresearched opinions and writes the word “unresearched” even though Auto-Correct is clearly telling me it’s not a word.

To end on a good night, the servers and hostess were all very friendly and lacked the pretentiousness I was expecting. Those trendy, Scandinavian chairs were super comfy and they didn’t cram each table next to each other. Every table got their own personal space and privacy.

Alma clearly is doing something right because the place was packed and reservations at this 39 seat restaurant located downtown LA can be very hard to come by.

They just need to hire one of those “Fresh Cracked Pepper?” guys from the Olive Garden to come around with the same situation…except with salt.

(SPECIAL NOTE: I inadvertently screwed up my camera settings so my photos are all pretty inconsistent with lighting and overall blurry or blown out and awful. Forgive me. I guess even my camera knew the food wasn’t worth capturing well)

952 S Broadway
Los Angeles, CA 90015
(213) 444-1422
alma-la.com

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2003 Bon Appetite's Best New Restaurant in America.... ??

2003 Bon Appetite’s Best New Restaurant in America…. ??

An amazing beer

An amazing beer

Rye Bread with cultured butter

Rye Bread with cultured butter

Seaweed and tofu beignet, yuzu kosho, lime

Seaweed and tofu beignet, yuzu kosho, lime

Beet, yogurt, lime, mint

Beet, yogurt, lime, mint

Beef tartare, tangerine, matiake, egg

Beef tartare, tangerine, matiake, egg

Sweetbreads, pig trotter (feet), peach, carrot, vadouvan

Sweetbreads, pig trotter (feet), peach, carrot, vadouvan

Morro Bay Cod, potato, cabbage, malt

Morro Bay Cod, potato, cabbage, malt

Gary Carpenter's Pigeon, blueberry, onion, yeast.

Gary Carpenter’s Pigeon, blueberry, onion, yeast.

Sunchoke Split - with Caramelized Sunchokes, Wood Ice Cream, Ash Cream and Fernet Marshmallow.

Sunchoke Split – with Caramelized Sunchokes, Wood Ice Cream, Ash Cream and Fernet Marshmallow.