The Dish

The Parish: Breakfast Biscuits

Breakfast Biscuits done right

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Relatively new to DTLA, The Parish has made quite an impression on our palates – starting with Chef Casey Lane’s breakfast biscuits.  For a measly $4 each, guests can enjoy one or all of these freshly baked breakfast goodies as early as 7:30AM. A variety of biscuits are available,  from the CHEDDAR, EGG, BACON & AVOCADO to the GRILLED TOMATO & CHEESE to the FRIED CHICKEN, MAPLE & PICKLES – as well as the lone biscuit or biscuits slathered with jam. Read More

The Dish

Enoteca Drago: Pancetta d’Agnello

New chef, new dishes

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Enoteca Drago located in the heart of Beverly Hills, CA has announced the new addition of Chef de Cuisine, Chef Garrett Mukogawa to the team. Chef Mukogawa brings Asian and French influences to Enoteca Drago’s Italian cuisine as he introduces new items to the spring menu such as the Pancetta d’Agnello with lamb belly, honey comb, goat cheese espuma, and pickled fennel. Read More

The Dish

Jin Yuan (Golden Garden): Pork Chop Rice

Taiwanese flavors in the San Gabriel Valley

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Jin Yuan sits inside a strip mall off the 60 freeway in a 30-seating restaurant space in Industry, CA serving up Taiwanese dishes. Chef Johnson Hu originally from Taiwan opened this casual Taiwanese eatery about a year and a half ago. The man has been cooking the same recipes for over 47 years. The Pork Chop Rice (Pai Gu Fan) comes with seasoned pan fried pork, pickled cucumber, rice topped with ground pork, a soy sauce braised hard boiled egg (Lu Dan) – and two sides that rotate weekly. This week they paired it with steamed broccoli and mapo tofu (tofu with mince pork and spices). Read More

The Dish

Taco Asylum: Ghost Chili Pork Taco

Every batch of the ghost pepper is tested by the kitchen staff

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Growing up in Southern California, young Greg Daniels loved spicy food. He would accept all sorts of dares from his brother to eat hot peppers and challenge his dad on who can put the most hot sauce on their food. Years later, manning his own restaurant, Taco Asylum in Costa Mesa, CA, it was inherent for Chef Greg, who also operates Haven Gastropub in Orange and Pasadena, to create the Ghost Chili Pork Taco made with a flour tortilla, pork cracklins, and topped with chili threads. He chose pork since it worked best with the ghost pepper, “We thought the pork was the best, since it’s fatty. And fat coats your mouth and makes heat linger longer. Between the fatness and the cracklin on top, you have a good delivery system for heat. I thought the ghost chili has a unique flavor, citrusy and extremely hot,” says Chef Greg. Read More

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The Dish

The Hopping Pig: Crispy Pork Belly

It's a bacon steak!

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This is not the first time we featured Crispy Pork Belly on The Dish and definitely not the last. Any pork aficionado would know that the pork belly is the most succulent part of a pig. It’s the kitchen preparations keeping certain parts of the belly both juicy and crispy. This Crispy Pork Belly served with braised white beans and candied lemon on top is from The Hopping Pig, a gastropub in San Diego’s Gaslamp District. This gastropub is not called The Hopping Pig for no reason, it’s presently serving seven pork-related items on the menu, including a dessert item – the Chocolate Bacon Crunch Bar. Read More

The Dish

WP24: Ovaltine Candy Bar

Top Chef Just Desserts Quickfire brought to you

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WP24, one of Wolfgang Puck’s fine dining restaurants, is the home of Top Chef Just Desserts Season Two runner up pastry chef Sally Camacho. If you’re a fan of the show then you know this dessert won Sally the candy bar quickfire and now you, too, can enjoy it. The Ovaltine Candy Bar consists of a bar of Ovaltine mousse on top of a layer of puffed forbidden black rice, with an Ovaltine Chantilly cream, a quenelle of Valrhona Caramelia glacé (ice cream) perched on top the Petit Beurre biscuit crumbs, drops of Valrhona Caramelia chocolate sauce, and garnished with sprigs of “micro bulls blood.” Read More

The Dish

LA Market: Valentine’s Day Junk Food Platter

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The Junk Food Platter - a plated sugar overload – can be found at LA Market Restaurant located inside the JW Marriot at L.A. Live. This Valentine’s Day themed dish for two includes two house-made hostess style cupcakes dipped and filled with white chocolate ganache, a strawberry milkshake for two, chocolate covered strawberries, home-made cotton candy, two signature snowballs, caramel corn, heart shaped chocolate Rice Krispie treats, heart-shaped fruit loop treats, two pairs of assorted cookies, and two chocolate brownies (whew). Read More

The Dish

Haven Gastropub: Crisp Braised Pork Belly

Crispy and tender, all in one bite

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Executive Chef Greg Daniels loves pork. The menu at Haven Gastropub + Brewery in Pasadena features more pork dishes than any other meat. With an advanced notice, you can even order a whole roasted pig with three sides for dinner. But for now we’re here for the Crisp Braised Pork Belly (available during dinner), made with locally sourced pork and a Saison ale reduction, celery root puree, fennel, mâche, apple vinaigrette and topped with dijon mustard microgreens. And of course the microgreens are just for decorating. Read More

The Dish

Freddy Smalls: Crispy Pig’s Ear and Fried Egg

Available now on the late-night menu

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A creation from chef Charlie Parker‘s kitchen at the newly opened Freddy Smalls restaurant in West Los Angeles. The Crispy Pig’s Ear and Fried Egg is an open face sandwich with pig’s ear, coleslaw, bacon, a sunny side up egg on top of a large brioche toast. A dish not meant for the faint of heart, is only available on their late night menu which kicks in sometime after 10:30 PM. Read More

Brats Brothers: The ‘Other’ Big Cheese

Co-owner Roland Radler lived in Germany for over a decade before opening up Brats Brothers in Sherman Oaks, CA. The ‘Other’ Big Cheese is a pork bratwurst infused with cheddar held together by a large toasted French roll plus a choice of three different toppings (for an additional cost): sauerkraut (plain or grandma’s), roasted peppers and onions, onions (grilled or raw). Read More

Bill and Hiroko’s Burgers: Double Cheese Burger

Bill and Hiroko’s, sits on a strip of auto repair shops in Van Nuys, CA and has been serving burgers before any of our staff were born. Established in the mid 60’s, this burger stand serves simple and affordable traditional American eats from grilled cheese to tuna melts. The Double Cheese Burger is made of two beef patties, lettuce, tomatoes, diced onions, and cheese. Now onto the rest of the food porn. Read More

Short Order: Frisée Lardon Raft

From the Farmers Market at The Grove in L.A.

Not for deserted-island escape use. Grass-fed beef, frisée, artisan slab bacon pieces, fried egg, and lemon vinaigrette make up the open faced burger. You wouldn’t get very far off with a Frisée Lardon Raft, but you probably wouldn’t want to leave if you had a Short Order on the island. Float away at the Farmers Market at Third and Fairfax in Los Angeles. Read More

Golden State: The Burger

On Fairfax in Los Angeles

When you want The Burger, you go to Golden State on Fairfax in Los Angeles. Harris Ranch beef, Fiscalini Farms cheddar, glazed applewood smoke bacon, arugula, aioli and ketchup cooked to your preference. Because there are many burgers, but none of them are The Burger. Read More

Mimi’s House: Golden Fried Fish Balls with Fish Roe

This new age Taiwanese street food is available from Mimi’s House in Diamond Bar, CA, hidden inside a strip mall. Read More

Rosewood Tavern: Grand English Breakfast

Not a morning person – that’s okay, the Grand English Breakfast from Rosewood Tavern is available during lunch. They don’t call this breakfast “grand” for no reason. Read More

The Tripel: Tripel Burger

We know what you’re thinking, what’s a forest doing on this burger? But don’t get fooled, it’s quite meaty. Read More