#Sushi Tanaka
I keep eating these spiny bastards but they keep showing up #gottaeatemall
scallop, uni, caviar, truffle
yakitoro - seared toro and uni
6 Likes
I’m going with my humble potatos i made on campfire… cooked down a lot of bacon for the grease… and then these guys caramelized in the fat for at least an hour on low. heavenly mesquite and bacony. always gold potato
12 Likes
Biscuits and gravy w fried chicken at Republique
So many different flavors and textures, a really complex yet satisfying version of biscuits and gravy. Texturally, the crunch from the grilled? biscuit to the lightness of the fried chicken batter to the crispy edges of the fried egg are all contrasted with the gooeyness from the egg yolk and gravy. Pop open the yolk and let it run down and into the bacon and sausage gravy, which is utterly enveloped with applewood smoke from what I assume is from a really smokey bacon. And last but not least, the pickled Fresno chiles adds a slight heat but vastly needed acidity to bring some sort of balance to an utter gut bomb of a dish. The finesse of the plating and placement of each ingredient made perfect sense. Could not cook a fried egg any more perfect.
9 Likes
Hi @A5KOBE,
Nice! Looks like a new menu item was added, and glad to hear it’s delicious. 
Thanks for the pics and words.
1 Like
Shanghai Restaurant
Wood Ear Mushrooms in Vinegar with Chilis
A seemingly simple cold dish, something about the version at Shanghai Restaurant in San Gabriel is on another level. There’s a complexity of flavor here you just don’t taste everyday. My dining companion and I were both blown away by how excellent this seemingly ordinary dish turned out to be.
4 Likes
Another vote for sushi tsujita
kaisendon platinum - tuna, salmon, sea bream, unagi, scallop, shrimp, kanpachi, toro, uni, ikura, and tamago #gottaeatemall #omakaseinabowl
5 Likes
I wouldn’t even know where to begin. I would probably stare at it for a while, sighing happily.
3 Likes
Montadito de Costilla at Pueblo. Short rib two ways (rare on top with braised underneath) with mustard seed on toast. One of our dining companions on Saturday night is a well-done-only, hamburger-and-steak kinda gal. She loved this so much we had to order it twice. Such a great bite. (Photo courtesy of Yelp)
4 Likes
that looks amazing
It is. I always rave about their foie torchon, which is sublime, but this is so good.
Oh sigh… I wish people would at least give the city where their delicious looking food comes from.
My apologies. Pueblo is in Costa Mesa in the SoCo Collection (north side of the 405 between Euclid and Harbor).
As far as price goes, food for four with plenty of wine by the glass was about $110 per person.
Thanks OCSteve! It’s not just you. I nudge everybody about it 
. I figured by your user name it wasn’t in my area. I have OC cousins. One in particular asks what the OC peeps are talking about on FTC. Sometimes I send her reports. Probably some are yours.
1 Like
#Orsa & Winston
satsuki okayu - santa barbara uni, hokkaido scallops, geoduck, abalone, koshihikari rice
Holy shit this was the best okayu-not-okayu I’ve ever had. It was pretty much a japanese risotto that was thick, creamy, flavorful, and cooked perfectly so you can still taste each individual grain of rice. The uni was cold and refreshing, the scallops, geoduck, and abalone were tender with just a bit of char from the griddle.
3 Likes
1 Like
double
i would comment but im asleep.
2 Likes
third that
