Destination Maui: 808 Grindz Cafe

Don't let the name deter you. Yes, 808 Grindz Cafe sounds like the concession stand attached to a community-run skate park, but the breakfast surpasses anything you'd find on the mainland. Open only for breakfast and lunch, the restaurant is off the beaten tourist path. Nestled away from street view in an unassuming shopping center, nothing about the exterior of the restaurant would attract the skeptical traveler. Note that the photo above was taken from the balcony of my hotel, not the restaurant, the interior of which you'd find in any coffee shop in the country.

Time seems to run at a different pace in Hawaii. Here especially, the waitstaff were friendly and laid back, not at all perturbed by the three unbussed tables despite several waiting parties standing outside. Perhaps the slow service is a throwback, much like their website, decorated by spinning and sparkling gifs. More likely, those who run 808 Grindz simply know that this place survives on the strength of its food and word-of-mouth alone, even though this Lahaina location has only been open for less than a year.

Come for the macadamia nut pancakes. Ask for the nuts in the pancakes and on top as well. Indulge in the sweet cream mac-nilla sauce. It isn't as cloying as you might expect. The pancakes are light and fluffy, even after sitting in a takeout container for close to half an hour before consumption. Get at least a full stack. You won't be able to get enough...

...unless you order the rainbow French toast as well. The bread itself is sweet and chewy, before being dusted in a cinnamon-vanilla mixture set loose on the griddle. Again, get the sauce on top and skip the syrup or powdered sugar.

Besides the sweet, also try some of the savory dishes. We ordered the crab cakes, which came with a generous portion of crab meat, and the fried rice moco. The loco moco here is a bit sweeter than the other ones I had; the sauce is more similar to a teriyaki.

If you're in Maui on vacation, set aside a leisurely morning for breakfast at 808 Grindz. Get away from the glitz of the beach resorts and opt for the better food at an even better price. These days, local gems like these don't stay secret, so expect a modest wait. But hey, you're in Hawaii. What's the rush, brah?

808 Grindz Cafe

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Destination Austin: Torchy's Tacos

We've all heard the familiar story. A tremendously successful food truck upgrades to brick and mortar. Occasionally, as in the case of Torchy's Tacos in Austin, the little food truck that could expands around town and commands an eternally loyal following. I recall reading a list of top restaurants in Austin. The entry for Torchy's says that it is almost a cliché at this point to recommend Torchy's to visitors, but nonetheless, the praise is well-deserved.

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There were two types of cuisine I wanted to try on my brief visit to this capital city with a small town feel--Texas-style barbecue and Tex Mex. The barbecue requested would be satisfied many times over, but Torchy's was the only pseudo-Mexican food I had.



Yes, it is a chain. Yes, it looks like it was designed by a former store manager of a Hot Topic. Yes, it is fast casual dining. None of these factors took away from the fact that you'd be hard pressed to find a juicier carnitas taco. The tacos are large, one is equivalent in size to two taco truck street tacos in California. There are also offerings of breakfast taco fillings and migas, but the main draw comes in between the corn or flour tortillas.



Although I heard pleasant accolades of the odder tacos, the Jamaican jerk chicken or Baja shrimp for examples, I opted for the more traditional. The Democrat, with shredded beef barbacoa, onion, queso fresco, avocado, cilantro, and salsa verde was decadently flavorful. Although I prefer a goat or sheep barbacoa, the beef here surely put Chipotle's own barbacoa offering to shame. The Green Chili Pork Taco, with roasted carnitas, green chilis, queso fresco, cilantro, onion, lime, and salsa verde was essentially the same taco as The Democrat but with pork. Authenticity aside, I've yet to find better carnitas tacos.

Torchy's is an Austin chain with eight locations in that city alone. They recently expanded to Dallas and Houston as well. If you're in any of these cities, just look for that devilish red baby signage. Grab some tacos and wash them down with some Dublin Dr. Pepper.

Torcy's Tacos
torchystacos.com
2801 Guadalupe St. (multiple locations, this one is by UT Austin)
Austin, TX 78705
(512) 494-8226
~$3-4/taco

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Ramen Infographic

Thanks to hackcollege.com for the following infographic!

Created by: Hack College

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Thai Boat Noodles at Sanamluang

I made sure to indulge in some of my favorite foods during my vacation back in California for the holidays. But I also made an effort to try out some things that I've heard so much about on the Twittersphere but don't have access to out in New York. Among those things are good fish tacos. Yet, the hands down best thing I ate was a bowl of Thai boat noodles. I had heard so much about boat noodles, and the lack of authentic boat noodles in New York made the experience in Los Angeles that much more special.

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Although most people flock to the two heavyweights of the Thai boat noodle community in North Hollywood's Thai Town, Pa Ord and Sapp, I had my noodles at Sanamluang Cafe. It was only days after the New Year and many places were closed for the holidays. Sanamluang, with its 4 am daily closing time, was perfect for meeting up some of my familiar food friends @olivejina, @djjewelz, @limer35 @kungfoodpanda, and @ravenouscouple. The restaurant is in a small shopping center with a parking lot that easily gets overwhelmed.



While it's not difficult to find a bowl of beef noodle soup at Thai restaurants all over the country, it's tough to find one made with all the offal that truly makes a great bowl of boat noodles. Thai food in America is so generic and the flavors are simplified to the point of easy replication at any pan-Asian fusion eatery. The name comes from the common serving style in Thailand, when vendors sell noodles directly out of their boats. The secret to a great bowl is the abundant use of pork blood, liver, and other cuts of beef. Though it's listed as spicy beef noodles on the menu at Sanamluang, you can also order it as boat noodles. They'll know what you're talking about.

I've commonly heard of Thai boat noodles as pho on crack. It is the most flavorful bowl of noodles I've ever come across. Savory and sour are the main components, but a healthy amount of spice gives it a kick. Cinnamon and star anise are the key elements. However, the most memorable aspect of the noodles is the outstanding mouthfeel of the soup.

If anyone knows where I can get a great bowl of Thai boat noodles in New York, please let me know!

Sanamluang Cafe
sanamluangcafe.menutoeat.com
5176 Hollywood Blvd
North Hollywood, CA 90027
(323) 660-8006
$5.95 for a bowl of "Spicy Beef Noodles"

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Ensenada Too Far? Try Ricky's Fish Tacos

Originating from sunny Ensenada, fish tacos are a common sight in California. On my visit back to Los Angeles, I finally got the chance to see what the fuss was all about. Ricky's Fish Tacos, a stand that would be perfectly for a futbol tailgate, had been on my list for a long time. Since my previous experiences with fish tacos were at Rubios or Wahoo's, I needed some convincing that fish tacos were more than just overbattered and greasy messes.

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Since I had trouble finding Ricky's, I will devote time to explaining how to find it. Luckily, Christine, the older sister who I never wanted, was an expert and guided me in the whole process. First, check Ricky's Twitter @rickysfishtacos to see if he's open that day. For the most part, he is open Wednesday through Sunday afternoons. However, since he also caters private events, check the Twitter feed for more accurate information.



Second, as I mentioned above, Ricky's is not a traditional restaurant. As you can tell from the picture, it is an outdoor stand of not more than a few tables, a frying vat, and some coolers with fresh seafood underneath a canopy. That said, he's in a small yard at the corner of North Virgil Avenue and De Longpre Avenue, across from the Vons parking lot.


View Larger Map



Once you arrive, go up to Ricky or his assistant and place your order. He has fish or shrimp tacos. If you're lucky, he will also be serving lobster tacos. They are fried in front of you in a golden vat. If you stand too close for too long, you too will smell delicious.



I ordered one shrimp and one fish. I was not lucky that day. A person of normal appetite will probably be okay with two or three. I can report that Ricky avoids the main problem with battered and fried fish, the batter does not dominate the flavor. Also, it felt surprisingly light; you don't get the uncomfortable feeling that usually accompanies a meal of fried fare. The pico de gallo and cabbage give some textual variety while the crema and salsas added flavor dimensions. None of the accompaniments overpowered the centerpiece seafood though. If you do feel like throwing the flavors out of balance, additional sauces are available for self-dispense.

That day, Ricky was also serving cucumber and spinach agua fresca. This was an odd combination for me, but perfect for the unseasonably warm January day.

Ricky's Fish Tacos
@rickysfishtacos
1400 N. Virgil Ave.
Los Feliz/Hollywood/Silverlake, CA 90027
$2.50 for the fish, more for the shrimp and lobster.

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California's Pizza Kitchen: The Cheese Board Collective

Cheese Board's pizza of the day with gratuitous extra slices

Being a transplant from California to New York, I am often asked to verify New York pizza claims. Is it really that much better? Does it put California pizza to shame? I always respond with the politically calculated answer--they're different. Those who know me know that I don't need to hedge my response to save feelings. If something is objectively better, I'll say it. But pizzas from California and New York really are different. Too often people only make the distinction between Chicago style deep dish and the Neapolitan thin crust as the only two kinds. Yet, my recent trip to Berkeley's famous Cheese Board Collective reaffirmed my conviction that the differences even among thin crust pizzas need to be highlighted and celebrated.


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Breaking it down simply, New York pizza is all about simplicity and execution while California pizzas are about complexity and creativity. Both types emphasize the importance of quality ingredients, but the East Coast cares much more about the fundamental building blocks of the pizza--dough, sauce, and cheese. California pizzerias don't cling to tradition; of course they don't, there is no pizza tradition in California. Starting with Wolfgang Puck, the pizza in California has always been innovative and new. The focus is on the ingredients, often a blend of the unexpected. In fact, if you look for a "traditional" pizzeria in California, you're likely to be steered towards New York or Italian transplants.

Just as a personal anecdote, during my first New York pizza experience years ago at Grimaldi's, I had a plain cheese pizza. I hadn't had pizza with no toppings since it was forced on my as a kid at party's thrown by picky eaters. It was then that I realized New York and California pizza just don't compete in the same field. Just as you don't order a pizza with no toppings in California, you don't order a combination pizza in New York.


Long lines, but fast moving customers

The Cheese Board Collective started in 1967 as a cheese shop. In the 1970s, it began baking bread and earned renown for its baked goods. It actually wasn't until 1990 that it began selling pizza, the draw by which I first discovered it. In an informal poll among my friends, any reference to the Cheese Board was always followed by, "the pizza place."



The Cheese Board offers one pizza selection a day with no substitutions. Its emphasis is on fresh, local ingredients, no surprise given the store's location on the other side of the street from Chez Panisse. While many California pizzas strive to impress you with over-the-top exoticism (hello, Jamaican jerk chicken and Peking duck), this pizza was comparatively plain. The pizza was outstanding, with lemon citrus notes and cilantro playing up the garlic and roma tomatoes. Sharp hints of feta gave some variety to the workhorse mozzarella. Best of all, the pizza was accessible, something you think you can make as long as you have the best ingredients.


Live jazz music

The appeal of the Cheese Board is beyond just a solid appreciation for its food. It is a collective, owned and operated by its workers. The open store front and live music play up the atmosphere and it's hard to come out of the experience without a smile. And of course, a healthy amount of civil disobedience was thrown in across the street by patrons without a table at this busy joint. Let's not forget where we are boys and girls.



The Cheese Board Collective
cheesboardcollective.coop
1504 Shattuck Ave.
Berkeley, 94709
(510) 549-3183
$2.50/slice, $20/whole

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Iceland: Saegreifinn (Sea Baron)

Besides Baejarin Beztu, the other name I kept coming across on Chowhound posts about Iceland was Saegreifinn, a.k.a. Sea Baron. This casual restaurant is more fish shack than fine dining. Customers order at the counter then sit on narrow fish barrels along communal benches. Still, even Mark Bittman has called out Saegreifinn for its outstanding lobster soup.
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The entire dining area is tiny. At the time I went, there weren't very many customers and people rotated in and out fairly rapidly. I imagine during high tourist season in the summer, the place is packed to the gills. As with almost anywhere else in Iceland, the proprietors speak perfect English. Their English was so good in fact that I frequently forgot to practice the Icelandic phrases I picked up for the trip. I did however, satisfy my goal to be able to pronounce Eyjafjallajökull, the volcano that erupted last year.



I believe Saegreifinn serves their famous lobster soup year-round, but check the display case for the local catch of the day on kebabs. The soup has a Nordic flavor profile, rich and hearty with some slight sweetness and ample amount of lobster. The locally fished lobster is smaller than we're used to, but sweeter in taste. It actually reminded me more of crawfish. I've been told it is specifically langoustine. Indeed it does have that same taste.





From the fridge, we picked out a halibut kebab. The waitress brought the kebab to the back to be grilled while we warmed up with the soup and heaps of crusty bread. The soup and the complimentary bread would be enough to make a light lunch, but we were about to head for the airport. While the fish was certainly fresh, it lacked the flavor of the outstanding Pacific halibut I had in Alaska.




While in my trip, I had plenty of delicious food, I didn't partake in much of the exotic fare. I avoided hakarl, the Fear Factor-esque fermented shark that is described as licking a urinal. I also didn't have reindeer or puffin, which I hear tastes very fishy. I did however, eat a whale kebab. Iceland and Japan are two of the few countries that still whale. They are also two countries where you can find whale on the menu. The texture is easy to describe--tough, like an overcooked steak. The taste is much odder. Imagine a cross between tuna and beef, or if a cow was only fed a diet of fish. Whale is one of those things you can say you've tried, but you're not likely to go back.

Saegrefinn (Sea Baron)
354-553-1500
Geirsgata 9, 101 Reykjavik
The restaurant is located in the Northwest of Reykjavik by the harbor.


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Iceland: Baejarins Beztu Pylsur

A whole post on a hot dog stand? Of course, especially when Baejarins Beztu Pylsur is one of the most famous restaurants/stand in a parking lot in all of Iceland.

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In my research for Icelandic cuisine, one place kept reappearing. Both locals and foreign tourists alike stop at Baejarins Beztu Pylsur ("Town's Best Hot Dog") for the 300 korna frank.



Ask for it with everything and you'll get ketchup, sweet mustard, fried onion, raw onion and remolaði, a mayonnaise-based sauce with sweet relish. The sauce is striking. As with much of Iceland's saucy cuisine culture, it is bold and sweet like a tangy gravy. I've mentioned before that Icelandic lamb is special. The addition of lamb to the mix of beef makes the sausage unique. There characteristic flavors of lamb shine, even through the sauce and other toppings.

Considering how expensive food, among other things, is in Iceland. Baejarins Beztu makes an excellent cheap meal. Find it near the water in the old Northwestern part of Reykjavik near the port, across from the Radisson.

Baejarins Beztu Pylsur
Tryggvagata 101, Reykjavik

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Banh Mi in NYC

I've been going to my favorite banh mi place in Oakland since high school. Until now, I haven't been able to find a place quite like it in New York. Of course in West LA you can drive an hour east or an hour south and find delicious Vietnamese sandwiches in either direction. But with my first visit to Banh Mi Saigon, I finally found a place I can return to regularly.

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In a very Vietnamese fashion, Banh Mi Saigon shares its store space with a jewelry shop. The owners are well aware that the sandwiches are the main draw so they make you walk past display cases of jade necklaces and gold bracelets to get to the banh mi. I wonder how effective that is? It seems unlikely to me that a $5 sandwich order would turn into a $200 jewelry purchase.

While the sandwiches are not as cheap as they are in places with a vibrant Vietnamese population and low rent, you can still get a Banh Mi Saigon signature sandwich with grilled pork, pate, pickled daikon and carrot, and cilantro (spicy or not, up to you) for less than $5.

I like my banh mi a little sweet, with an abundance of sweet pickles. The buttered toast is also a nice addition. And of course, you need a flaky, fresh baguette for the proper sandwich. The banh mi here hit all those marks.

Banh Mi Saigon
banhmisaigonnyc.com
198 Grand St
(between Mulberry St & Mott St)
Little Italy/Chinatown, NY 10013
(212) 941-1541

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Asa-tisfying Bowl of Ramen

After my disappointing Indian experience at Addi's Tandoor in Torrance, I was ready to give up on the South Bay. Of course, inomthings put me back on track, explaining that I was just not looking in the right places. She rattled off an exciting list of Japanese places for me to check out. Seeing as how I'm frequently driving down there anyway, it was time for me to check one of them out.

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It's not like I didn't know that there was outstanding Japanese food around Torrance. My trips to Musha and Izakaya Bincho (formerly Yakitori Bincho) were incredible, some of the favorite restaurants in LA. In fact, Asa is next to Sanuki no Sato an excellent udon-ya.


Having heard that ramen and takoyaki are the two things that Asa does best, I couldn't say no to either. Nor could I say no to this wonderful juicy chicken karaage. Fried nice and fluffy, it felt wholesome to put in my mouth without that repulsive slick of too much oil.



For the octopus, we chose mochi cheese takoyaki. For those unfamiliar, it is pieces of octopus battered, fried, and topped with sauce and bonito shavings. I'm not knowledgeable enough about takoyaki to make this claim definitively, but this felt like the bacon-wrapped hotdog of the fried octopus ball world. Biting into one of these morsels instantly brought back childhood memories of pulling the gooey strands off an extra cheese pizza. After this, I don't know if I can ever go back to mozzarella sticks.


Coming off my lackluster trip to Daikokuya, it took me a few weeks for my spirit (and my stomach) to crave ramen again. Daikokuya's ramen is NOT THAT GOOD. Yes, all you otaku fanboys can curse me in broken Japanese. But have a bowl at Asa and tell me that its ramen doesn't pwn Daikokuya. The noodles were thin, yet firm. Both the light assari style and heavy kotteri broths had a rich shoyu flavor and a ton of umami. The soup makes you smack your lips twice after the last drop is gone. I liked the bamboo shoots, which offered some texture contrast, but the chasu was irresistible. Maybe they don't use Berkshire kurobuta pork like Daikokuya claims, but I could easily go the rest of my life without having another one of those oinkers in my ramen if I could have Asa chasu instead.

Ultimately, I would go back to Asa because their ramen does what ramen should do. It is a comforting bowl that warms the body and makes me happy. If your ramen doesn't do that, then you know where to go.

Asa Ramen
18202 S Western Ave
Gardena, 90248
(310) 769-1010


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dineLA Restaurant Week 2009

Ah, it's that magical time of year again--two weeks of prix fixe meals at some of LA's best restaurants. This year, the two weeks will be broken up into January 25th-30th, February 1st-6th. Here's the full list of participating places. So rather than have one set price, dineLA pulled an iTunes and is offering meals divided into three price tiers.
Lunch
($)Deluxe Dining:$16
($$)Premier Dining:$22
($$$)Fine Dining:$28
Dinner
($)Deluxe Dining:$26
($$)Premier Dining:$34
($$$)Fine Dining:$44
As you'd imagine, most places are "fine dining," which makes me question that category altogether. Here are some places that piqued my interest:
My picks...

Asia de Cuba ($$)
I wouldn't come here again so soon, but my last visit was rather pleasant. I've had the Alaska miso-cured butterfish that's on the menu this time and I'd easily recommend it. The venue is cozy and the prices are high, so now would be a good time to take advantage of the deal.

Beacon ($)
Besides the fact this is billed as a "fusion" restaurant, I've heard good things about the owners. It might be worth checking out for the lower end.

Bubba Gump Shrimp Co. ($)
Haha, no.

Chinois on Main ($$$)
I've been meaning to check out Wolfgang Puck's Asian side for awhile. However, they are only offering lunch for Restaurant Week.

Citrus at Social ($$)
From the pictures I've seen, Citrus is a beautiful restaurant. HC seemed to enjoy his trip with a similar menu.

Comme Ca ($$$)
It seems like this place will never cool down.

Gordon Ramsay at the London West Hollywood ($$$)
I was surprised to see Chef Ramsay making an appearance on this list. You would think he'd be above it all. But this might be a good chance to sample some of his dishes for a tighter budget.

Grace ($$$)
I've yet to try Neal Fraser's restaurants, neither Grace nor BLD. Yet, I doubt it would be a crying shame if I left LA without going to either of them.

La Cachette ($$$)
This has been on my try list for some time ever since I noticed it on LA Mag's top 75. It's convenient for me, and given my busy season schedule I don't think I'll be able to go far. So I've made a late Friday reservation here. Will definitely get an additional order of their famous foie gras.

Simon LA ($$)
I've wanted to try Kerry Simon's restaurant across from the Beverly center for some time, but it seems that no one ever wants to go with me. Their desserts are supposedly hardcore comfort food. Although that doesn't seem to be the case with this Restaurant Week menu.

The Bazaar by Jose Andres ($$$)
Usually I like to avoid the overhyped restaurants, but Kevin's dual posts have convinced me to rethink Chef Andres. He just seems like a cool guy. Hopefully his food is as good as his personality.

Water Grill ($$$)
Some bloggers seem to be going here. I like David LeFevre, but I'm not quite feeling Water Grill this time around.

Wolfgang's Steakhouse ($$)
Having been to CUT, there's a part of my palate that yearns to taste the Wolfgangs battle it out in beef. I'm also curious how much filet mignon you can get for $34. I expected a strip steak instead. However, if I did end up here, I'd have to try mighty hard to eschew those lamb chops.

Xiomara on Melrose ($$)
I want to say Xiomara, but the menu doesn't seem fun enough for me.

So here's my list. I'll try to make 3-4 of them this year after only going to Cobras and Matadors last Restaurant Week. Remember to request the Restaurant Week menu when you get to these places.

Let me know where you think you'll end up. Comment if you have some suggestions for me, or if you think these picks are just way off the mark.

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The Rise of the McDouble

The New McDouble. Looks pretty familiar, but with one important difference

I love McDonald's. There, I said it. Shower all the hate and shame you want on me, but I don't think it's a paradox to be a foodie and like McDonald's. I've posted about it before on a lighter note, but now I have some grave news. I went into the restaurant today for my $3.25 lunch of double cheeseburger, McChicken and small fries, only to discover that the double cheeseburger is no longer on the Dollar Menu.

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I never understood how the double cheeseburger costs the same as a regular cheeseburger. No wonder it was the best selling item on the wildly successful Dollar Menu. According to the LA Times, it costs McDonald's $.06 for each slice of cheese. In an effort to cut costs, the double cheeseburger has been removed and replaced with a McDouble, the same thing minus one slice of cheese. I applaud McDonald's effort to maintain the Dollar Menu, which makes up 14% of their sales. It takes a lot to maintain that Dollar Menu when so many other places have opted for "value menus" instead. And I'll be honest, I ate the McDouble and didn't miss that extra slice of cheese. Would I pay $1.15 for the extra cheese? Nah, definitely something I could live (longer) without.

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Wall Street Got Its Bailout, Here's Yours: the Open Table Appetite Stimulus Plan

Open Table has created a new program to heal sagging restaurant business. It's going on in most major cities, including Los Angeles.

More after the jump...

This impressive list showcases many quality restaurants around town. However, you'd be hard-pressed to find any Michelin Stars on there. Most restaurants are hurting these days though, so there are a couple good finds.

From November 17-21 $35 dinner, $24 lunch per person for three-course meals. Make sure to ask for the Open Table menu. I just want to warn you when selecting restaurant to do some research beforehand. At some of these places, you really aren't saving much money paying $35 anyway. And I wouldn't be surprised if they cut portion sizes and other amenities to hit that price. So be vigilant! Report any corner-cutters here.

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Where to Buy Me Some Banh Mi: BC Deli in Oakland

I am testing out my newly formatted entries thanks to help from Drew of How to Cook Like Your Grandmother. This new addition allows me to create summaries of entries to give you a taste before you jump right in. So for the first entry, I decided to write about a backlogged place that I've been eager to share. It's in Norcal, not Little Saigon in the OC, but BC Deli Sandwiches makes the best Vietnamese sandwiches.

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Sandwich menu

This familiar sight has greeted me ever since high school when I used to come to BC Deli, buy five sandwiches and get one free. Vietnamese sandwiches, or banh mi, are hot commodities in predominantely Asian schools. With their old prices, I used to pay $10 for six sandwiches and sell them for $5 each during lunch. Twenty dollar profit easy. Now that they've raised their prices, the profit margin is not quite as large, but they are still a steal compared to a similar sandwich at any American sandwich chain. Everytime I come here, I always buy six sandwiches at a time, even if it's just for myself. They're just too good to pass up.

My favorites are the grilled pork and the grilled chicken sandwiches. They have a char-siu sandwich as well, but they don't appeal to me that much. Nothing about their meat is particularly great, but the way the mayonnaise, soy sauce and possible fish sauce blend together make each sandwich an umami bomb. Also, they have the best pickled daikon and carrots in the Bay Area. Now they have a special toaster to heat up the baguettes, giving each sandwich a satisfying slightly browned, yet always flaky crust. For the record, can anyone tell me what the Vietnamese name for the white and orange pickles is? I've heard a few things, but many Vietnamese people can't seem to agree on what it's called. One of my friends told me she's only called them "sour things" in Vietnamese. For a while, I kept a picture on my phone to order them visually at restaurants instead of butchering the tongue instead.


Grilled pork sandwich, my trusty #5

Though I always buy six at a time, the right portion is about one and a half for me. I could probably stop at one, but the half inevitably gets eaten as well. Otherwise, the rest of the sandwiches keep well in the fridge. They are fun to give out (or sell) but are amazing the next day too. I've tried the banh mi at some other places including the Lee's Sandwiches chain and I still come back to BC everytime. There's just something magical about their sandwiches.

On another personal note, the pickles are extremely easy to make. Just combine white (or rice) vinegar, sugar and a little salt with carrots and daikons cut julienne and leave them floating in the pickling juice for a few hours. Keep them chilled for a week or two and put them on anything or make your own sandwiches.

BC Deli Sandwiches
818 Franklin St
Oakland, CA 94607
(510) 286-9978
$2.50 average for a sandwich or $12.50 for six like I always get.

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Pollo a la Brasa

(213) 382-4090
764 S Western Ave
Koreatown, CA 90005

Adequately Fed: $5
1/4 Rotisserie Chicken*****
Salad*
Fries*
(Out of Five Stars)

From a block away, you can smell the smoky stacks of the Pollo a la Brasa Peruvian chicken hut. It is among the least accommodating restaurants in Los Angels; it's even connected to a car wash. But beyond the decor and location (an island in between Western and 8th), the chicken is exemplary. The sides were terrible, but the chicken makes it all worth it.

Seeing the stacks of wood piled high against the side of the building, you know that Pollo a la Brasa actually uses a wood-fired rotisserie to cook their chicken. The wood gives the chicken a deep flavor that's juice and tender all the way through. My quarter chicken was the leg and thigh portion and none of it felt try or any less seasoned. The accompanying green sauce dared to be spicy. Considering the clientele are Latinos and Koreans, they know to make their sauce extra hot. It went well with the chicken, combining to make a flavor two-punch.

Unfortunately, the salad and french fries were dismal. The fries came out soggy and flaccid with no flavor or nutritional value. The salad was not fresh and the Italian dressing was disturbing. Of course, this isn't Ensalada or Papas a la Brasa so I won't complain.

If they cleaned up their restaurant a bit, they could give Zankou a run for their money as rotisserie top billing in LA. But I'd rather pay cheap for good chicken without all the thrills like clean tables and wall.

Recommendation: Because it's so cheap ($13), I'd consider just buying a few whole chickens to share with a group.

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Santouka

(310) 391-1101
3760 S. Centinela Avenue,
Los Angeles, CA 90066

Adequately Fed: $7
Shio Ramen*****
(Out of Five Stars)

Located in the Mitsuwa Japanese Market, Santouka is a food court ramen stand. Yet its humble surroundings belie the superb flavors of the ramen. I have never understood the fascination with these Japanese noodles until I had this bowl. Perhaps it is the American obsession with cup noodle and instant ramen that underlie this love, but either one of those do no justice to Santouka.

There's not much to say about the restaurant itself. It's much less a restaurant as it is a food court counter. Plastic bowls of noodles display your options. I've always wondered whether the plastic food makers base their models on the food or if the food is based on the plastic models.

The shio or salt ramen is their most popular bowl. I have yet to try to the shoyu or miso ramen, but the shio ramen is excellent in flavor and body. The broth is unctuous and hearty, leaving a smooth flavor coating on your tongue after each sip. Each noodle had the right amount of elasticity, the Asian equivalent to al dente. The fatty pork melts in your mouth. As the name suggests, this ramen is slightly on the salty side. It is best enjoyed with a few glasses of water. But as you quench your thirst hours after the meal, your tongue will reminisce about an unforgettable ramen experience.

Recommendation: Come for the ramen, but also check out the Japanese groceries in the supermarket.

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Fisherman's Outlet Restaurant and Market

(213) 627-7231
529 S Central Ave
Los Angeles, CA 90013

Adequately Fed: $15
Lobster Bisque***
Charbroiled Sea Bass (Garlic Butter)*****
Charbroiled Atlantic Salmon (Garlic Butter)****
Coleslaw***
Fries*****
(Out of Five Stars)

Following a lead on the Yahoo homepage, I found Fisherman's Outlet, one of the highest ranked seafood restaurants in Los Angeles. Although I frequently complain about living in LA, the traffic, the sprawl, the superficiality, yet I'll have to admit that the food scene is eclectic and outstanding. This restaurant is an example of good inexpensive food, the type of closely held secret that only the locals know about.

First off, Fisherman's Outlet is barely a restaurant in terms of atmosphere. Like Pink's you navigate through long lines to order at the counter and eat at tables in the patio. On my visit, I arrived at 10:30 in the morning on a Saturday so I did not have to wait unbearably; at this time, there were still a good amount of customers. From what I hear, the restaurant does become incredibly busy during lunch hours, especially on weekdays when the downtown crowd comes by for some seafood.

Second, the major drawback of this place is the location. Nestled in downtown Los Angeles, at the end of a pleasant drive through skid row, Fisherman's Outlet is not in a good neighborhood. That's probably a good reason that they are only open for lunch 10-3:30 Monday through Saturday. But on the plus side, there's plenty of street parking and an accompanying lot. Whether you want to park on the street though, that's up to your discretion.

Since this is attached to a fish market, the fish is fresh and plentiful. The menu has much variety to satisfy the seafood aficionado. It looked like anything that swims or crawls in the sea is offered either deep fried or charbroiled. Though I did not try the fried offerings, the batter looked crisp and golden brown. My sea bass was unconfirmed Chilean, but then so many people lie about the actual origin I never know for sure. It came off the broiler with a moist interior and a crispy crust. The garlic butter sauce was nothing special, but paired with the fish, made a good accompaniment. In truth though, the fish was so delicious, it could have been eaten without any of the three sauces offered with the broiled fish, Cajun, garlic butter, or teriyaki. I've never been a fan of salmon, but their take on this all too common fish was also well-prepared.

Each dish comes with either fries and coleslaw or on a bed of rice. Make sure to tell them you want the fries or the default is rice. Biting into a golden crisp fry, I considered how successful their business could be just selling those tasty morsels. The coleslaw was too dependent on mediocre mayonnaise for flavor. My bowl of lobster bisque was unfortunately not very satisfying. I was expecting a hearty soup capturing the essence of the crustacean, but instead the flavor fell short on overwhelming hints of wine.

I do intend to come back and try some fried offerings. Although my visit was pleasant because of the time, I have considered how bad it would be if I had to wait in a long line and fight other hungry patrons for space at the tables. But looking at the experiences of other people, I'd say this place is worth whatever wait you need to endure.

Recommendation: Lunch only Monday through Saturday and make sure to come early.

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