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Our next stop on our Taco Tour was Ricky’s, known for having the best fish tacos in LA.

He recently left his previous Los Feliz location and now sets up his operation in a parking lot near Chinatown.

He didn’t seem to appreciate me taking photos, as it appears he might be paranoid he would need to pack up and leave again.

The fish taco was, indeed, the very best I’ve ever had. Much better than Best Fish Taco in Ensenada, it’s rival.

I also really loved the Berry Jamaica drink. Could drink it all day.

But no time for that now! Onto our final taco joint of the day!

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(323) 906-7290

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  • August 19, 2013 6:06 am


I’ve decided to dedicate this week to some of LA’s greatest tacos. For no particular reason. Just cuz I felt like going to three taco places.

In one afternoon.

I was hungry.

The first stop on our tour was the super popular Guisados. We decided on the newer location in Echo Park.

I chose the 6 taco sampler, I suggest this for everyone. You get to try more tacos that way. No brainer.

I really appreciated two things about this place (besides the reasonable prices). The tortillas were unique and flavorful. Thick, soft and not easily broken. They’re also pretty filing, FYI.

The meats were all prepared in sauces. No dry meat. All taco meat should be saucy. Like me.

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Choban Kavurma – Shepherd style braised chicken or beef. Your choice of meat sauteed with onion, garlic, tomato, bell pepper, herbs and topped with mozzarella cheese served with rice pilaf and pita bread.

I had never been to a Turkish restaurant, nor have I ever tried Turkish food before, so I was intrigued when I received an invitation to dine here.

Taking over a previous Italian restaurant in Beverly Hills, Cafe Istanbul has managed to create an authentic and friendly Mediterranean environment.

Much of the menu appeared to be traditional middle eastern/Mediterranean fare. Hummus, baba ganouj, kabobs, ect. There were a few items that seemed to appear more specifically Turkish, so we made sure to order them.

My Choban Kavurma was like a Turkish beef stew. Super tasty, high quality meat stewed with tomatoes and onions, topped with mozzarella. What’s not to love?

I really loved the Tilapia with Tahini, super crazy moist fish (almost melt in your mouth) with a really addictive sauce.

The Chicken Kabob and Adana Beef dishes seemed more in the line of food I’ve had before, but both impressive.

As far as appetizers, everyone loved the Cigar Borek. Phyllo filled with feta, herbs and mozarella, yum!

No one really cared for the grape leaves and I kind of forget what the fried kibbeh tasted like. Perhaps a little bland until you dipped them in the tahini sauce.

The baklava were tasty but not as sweet as I’m used to but what really stood out as being unique were the Kunefe. Kunefe are patties made from bits of fried, sweet phyllo stuffed with a mozzarella like cheese (maybe it WAS mozarella). Kind of tasted like a mix between a hash brown, a pancake and a mozarella stick. Worth trying!

Everyone else in the restaurant seemed like they were Turkish and sang along to the songs the musician played on his guitar. It was a fun atmosphere, like being part of a Turkish wedding reception.

The only part of the evening that bugged us was the 30 minutes or so it took to get and finally pay our bill. I know it’s part of many culture’s tradition for 4 hour meals but I had a car parked in a precarious spot and Bun Boy didn’t want no ticket!

So, come to Cafe Istanbul if you’re in the mood for a long, leisurely and delicious meal and are not in a hurry to go home.


It’s two days later and we’re still here, FYI.

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Adana Kabab Plate – Skewers of extra lean ground beef mixed with parsley, onion, spices, charbroiled and served with hummus, rice pilaf, tahini sauce, grilled veggies and pita bread.

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I know I’m visiting Tar and Roses way late in the game. It’s all the way in Santa Monica and a pain to go there for dinner.

But I finally made it work. And it was worth it.

Sorry, it’s early in the morning and I just missed my flight to Seattle and I’m less than enthused.

Grace Slick and I ordered pretty much everything I had my heart set on, all small plates.

Our mutual favorite were the Balsamic Glazed Ribs (served without the bone, super tender yet not fatty/gristly meat) and the Strawberry Ricotto Crostada (baked fresh strawberries atop a layer of ricotta yogurt on a light, sugary tart.

Something else I really enjoyed was the Beef Pho-paccio, sliced medallions of raw beef topped with all the familiar pho-fixins. Really unique and tasty.

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Shamshiri is a Persian restaurant located on Westwood Blvd (obviously) and it sure was hoppin’ for lunch today.

As I entered, I felt really guilty for scanning the joint briefly for the cast of Shahs of Sunset. Sadly, none were to be found. I feel comfortable admitting this because I’ve seen them at several Hollywood after parties.

I’ve eaten Persian food many times before (I’ve even taken a Persian cooking class and also speak a tiny bit of Farsi) so I knew a few menu items I already liked.

Today, I was to be adventurous. Time to order something I couldn’t pronounce.

I asked a Persian co-worker what he recommended and then proceeded to order two of those things.

My beverage of choice today was Doogh, a creamy savory yogurt drink. Very unique. It grew on me (like a fungus), but definitely an acquired taste. It’s often served at Persian grocery stores bottled and carbonated but today I drank the Doogh they made in-house.

To start, my friend and I shared the Tadig, crispy rice topped with the stew of your choice.

I chose Fesenjan (Pomagranate and Walnut) and upon my first bite, I realized the rice was both fairly undercooked yet almost burnt. Quite the feat!

Not the Japanese style crispy rice I was anxiously expecting.

“That’s how we like it” I was later told when I confronted my co-worker about why the rice was so nasty.

I decided to never speak to him again.

I should have gotten the Fesenjan with chicken over the usual soft, pillowy saffron rice and called it a day.

Last for me were the Koobideh Sliders. I expected the Koobideh (Iranian minced kabob meat) to be on little, cute buns. Then I realized that the lavash bread that had been placed in front of me (now completely devoured) at the beginning of the meal were our “buns”.

When you come to a Persian restaurant, you are commonly greeted with Lavash bread and raw onions (sometimes butter, sometimes fresh mint, depends on the restaurant).

Raw onions are a natural antiseptic. FYI.

For both germs and your fellow humans.

The Koobideh was delicious. Moist and perfectly seasoned. Would have liked some kind of sauce (hummus, tahini, yogurt sauce) to go with it, but I’ll survive.

The Bread Guy’s Chicken Shamshiri (a combo of Chicken Barg and Chicken Koobideh) looked very traditional. Two huge skewers of chicken (sticks removed) sitting on a MOUNTAIN of yellow (sometimes saffron, often food coloring) stained rice accompanied by baked tomatoes and onions. We both really loved it.

Come to Shamshiri and explore the delicious and unique stews, high quality meats and large portions.

Then maybe throw up a little when you get home cuz you overdid it. Just a little, mind you.

Man khastam, Å¡ab bexeyr! (I’m tired, good night!)

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  • August 9, 2013 6:23 am

After pining for hours* over Top Round’s menu, Clyde and I decided on the three most interesting of the upscale Arby-esque roast beef sandwiches to devour like animals.


After finishing and enjoying all three, I began to really analyzing what we just ate.

The beef was tender and juicy, the bun was nice and soft. The sauces worked very well.

Why didn’t I love them more?

First of all, I was expecting an au jus to dip them in. I guess they’re pre dipped.

The meat seemed to cool down in minutes. They just didn’t taste as good once cooled down.

I would have preferred the buns to have been toasted, as each bite was kind of a soggy mess without some crisp to counterbalance the super tender beef.

The cheese fries were fine but the fries also cooled down pretty quickly.

We’re in the midst of a heat spell where people are dying and my sandwich can’t keep hot?? Doesn’t add up.

I needed some good news.

Knowing I would probably not be bad, I ordered one of their frozen custard shakes.

Each option appeared more delicious than the next. I decided on the Tin Roof, filled with sundae toppings (cherries/fudge/peanuts/marshmallows) and it was like a Dairy Queen Blizzard!

Two things happened next which baffled and unnerved me.

First, as the guy was spooning in a mound of marshmallows, he used his fingers to scrape off the residuals INTO MY DRINK. Right in front of me!

He also took my sundae to the garbage and proceeded to DUMP A BUNCH OF THE DELICIOUS TOP LAYER INTO THE TRASH so that he could put a to-go lid on it!!!

I didn’t need it to-go that badly, buddy!! Just hand the thing to me and I’ll put my own lid on.

So offensive.

Top Round is fun, casual, retro roast beef fast food, so just keep that in mind the whole time and I think you’ll be much more impressed than we were.

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a.o.c., opened by Suzanne Goin and Caroline Styne, is celebrating its 10th Anniversary this year and with good reason.

The food is really good and they make it easy to try a lot of it.

They kind of started the much talked about (some hate, some love) small plates movement.

Including dessert, we ordered 7 dishes and by the last two, we were stuffed to the gills.

Highlights were the Spanish Fried Chicken (love the spiced dipping sauce), the Spinach Lentil Yogurt salad with almonds and golden raisins and the Vitner’s Plate (a fun smorgasbord of cured meats, cheese, crusty bread and pickled veggies).

I also really dug the decadent Butterscotch Pot de Creme. I shared this but hesitated to do so. So good.

I thougth the Hanger Steak could have been a bit more tender but I loved the gorgonzola butter.

Another issue is that I kind of wished the portions were smaller. Call me crazy but I got full really quickly. Please note, you do not need as many dishes as you think you do.

Just do what we did. Order whatever you want and then take the rest home where you will let it sit in your fridge for about a week til you throw it away cuz you totally forgot that you don’t like leftovers.

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Beautiful Door County, Wisconsin is famous for their cherries.

After our fun and festive day of cheese curd excess, we all headed to Door County for the wedding weekend of our good friends Amy and Jeff who I, for some random reason, nicknamed Siefried and Roy in my prior blogs.

Door County is absolutely stunning. Picturesque and lush. Perfect wedding territory.

I was actually working this wedding, I was the second shooter, assisting Silk Stockings who was the main photographer.

So, join us as we eat Door County, Wisconsin! Enjoy!

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Ever since I saw Plops open up on Santa Monica Blvd, me and my friend began to obsess over it.

Randomly send each other texts and emails at all hours of the day that simply said “cakeballs”.

We had to go!

So, after a quick burger across the way, we jaywalked across the street and shove some balls in our mouths.

Hey, now.

The place is really sleak and they only serve balls of cake covered in a thin layer of frosting.

All you have to decide is which flavors you want.

P.S. you’re probably gonna want at least 6 which will set you back $5.99

I really loved the flavors here and the balls were by no means dry. But I would have loved them to be just a bit more moist.

Maybe even filled with a tiny plop of cream filling.

Oh well, I still enjoyed them and I still would come back for more Ploppage.

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Our gang recently ventured to Green Bay and Door County, Wisconsin for the lovely wedding of two of our own.

We decided it would be good, clean fun to start off the long weekend with a joyous tasting of cheese curds (turds) from as many local establishments as humanly (and humanely) possible.

I had been to GB before and tasted deep fried cheese curds before but had never compared them to other curds. See how they actually stacked up.

Was one curd really any different from another?

We were about to find out…

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Zesty’s is a super cute, 1950’s-esque custard shop that happens to sell fried cheese curds. I LOVE their custard but found the curds to be a bit pedestrian. Kind of like they knew they HAD to serve them.

I knew we could find better.

Our excitement proved to be too much for the patrons so we exited somewhat quickly.

Onto the next place!

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Curly’s is an upscale pub located inside Lambeau Field and I remember them having some top notch curds.

Things have not changed.

These guys came in more interesting shapes, were served a bit hotter (more ooey and gooey) and featured a nice marinara dipping sauce.

Just like a mozarella stick needs its sauce, I soon realized I felt the same way about fried cheese curds.

(These are fascinating findings, folks. Take notes!)

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But I sure loved their burger!

Our stomachs began to stretch, our bellies full…ONTO THE NEXT!

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For our final fried curd tasting, we chose the awesome Titletown Brewery for some nice, cold beers to wash down some of the curd action.

And to cool off. It was quite hot and humid outside and everyone knows Bun Boy is essentially a walking furnace.

These were my favorite curds of the day because not only were they served with a marinara sauce but also covered in grated parmesan cheese! Talk about raising the bar!

Tenille showed off her gut of steel by ordering a 117 beer tasting, which we all shared! (Slight exaggeration. She didn’t share).

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For our final tasting of the afternoon, we choose a more traditional route. Raw cheese curds! Untouched! Unspoiled! Unfried!

I really liked these, they were a nice change. And they can make the curds into any flavor of your choosing. We later doused ours with ranch seasoning.

After consuming more dairy than we ought to before trying to fit into wedding clothes and after much deliberation, we came up with a winner of the 2013 Bun Boy Cheese Curd Tasting Extravaganza (BBCCTE).

It was a close race but here are the winners in order of popularity:




4th: ZESTY’S


Congratulations Titletown! Please be on the lookout for a special winner’s certificate to arrive in the mail in 6-8 weeks, printed fancily on a Word Document. It may even come laminated.

A Special Thanks to all of the establishments who graciously served us cheese curds and put up with our antics and shenanigans. You are all winners even if you do not receive the special, possibly laminted Word Document.

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