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Los Angeles, California, Restaurants

 

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Restaurants I LOVE!

 

 

Restaurants I Really Like.

 

 

Restaurants I've been to.

 

  • Bastide (03/02/04)
    8475 Melrose Place, Los Angeles, CA 90069, (323)651-5950, Alain Giraud
  • Blue Bayou (07/20/05)
    Disneyland, 1313 South Harbor Boulevard, Anaheim, CA 92802-2309, (714) 781-4565
  • Campanile
    624 South La Brea Avenue, Los Angeles, CA, (323) 938-1447
  • Catal (07/20/05)
    1580 Disneyland Drive, Suite 103, Anaheim, CA 92803, (714) 774-4442
  • Empress Pavilion (03/01/04)
    988 North Hill St Ste 201 Los Angeles, CA 90012-1750, (213) 617-9898
  • Hama Saku (03/08/04)
    11043 Santa Monica Boulevard, Los Angeles, CA 90025-3523, (310) 479-7636
  • Napa Rose (07/20/05)
    1600 South Disneyland Drive, Anaheim, CA 92802, (714) 956-6755
  • The Palm
    1100 South Flower Street, Los Angeles, CA 90015, (213) 763-4600
  • Table 8
    7661 Melrose Avenue (Cross Street: Spaulding Avenue), Los Angeles, CA 90046, (323) 782-8258
  • Yamabuki (07/20/05)
    1717 South Disneyland Drive, Anaheim, CA 92802, (714) 999-0990

 

Restaurants I want to try (or retry).

 

  • Avenue
    301 North Canon Drive, Beverly Hills CA, (310) 275-2900
  • Brodard
    9892 Westminster Avenue, Garden Grove, CA (714) 530-1744
  • Crustacean
    9646 Little Santa Monica Boulevard, Beverly Hills, CA 90210, (310) 205-8990
  • Hanabishi
    114 South Central Avenue, Los Angeles, CA 90012-3913, (213) 687-3193, Noda Minoru
    Recommended by: Challenged Iron Chef Michiba in battle Matsutake Mushroom and lost.
  • Katana
    Robatayaki
  • La Parrilla
    1300 Wilshire Boulevard, Los Angeles CA, (213) 353-4930
  • Mr. Pickles Deli
    13354 West Washington Boulevard, Los Angeles, CA 90066-5108, (310) 822-7777
  • Newport Seafood
    4411 West First Street, Santa Ana, CA 92703, (714) 531-5146
  • Shula and Esther Grill House
    519 North Fairfax Avenue, Los Angeles, CA 90036, (323) 653-9024
  • Sona
    401 N La Cienega Boulevard, West Hollywood, CA 90048-1906, (310) 659-7708
  • Tantra
    3705 Sunset Boulevard, Los Angeles, CA, (323) 663-9090, (323) 663-8268
    Recommended by: Bon Appetit, light Indian
  • Versailles
    1415 South La Cienega Boulevard, Los Angeles, CA
    10319 Venice Boulevard, Los Angeles, CA
    17410 Ventura Boulevard, Encino, CA
    1000 Universal Center Drive #v206, Universal City, CA
    1000 North Sepulveda Boulevard, Manhattan Beach, CA
    Recommended by: Alex

 

 

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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