happy holidays
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I miss cassells what did you get?
From cassels the patty melt!
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That’s the right call!
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good alley is gjood. would gjo back to try more of the menu.
favorites were guan tang bao, cauliflower, scallops, beef wrap, burger, and xi’an cold noodles.
review forthcoming @hppzz
kurobuta pork & crab meat soup dumplings
flaky beef wrap
a5 miyazaki wagyu beef chinese burger
xi’an cold noodle
sliced beef & ox tongue in chili sauce
cucumber with xo sauce
japanese scallops with lemon dressing
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What place?
Good Alley in Rosemead. From the same people behind Ji Rong
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Ah ok thanks, I didn’t understand the gjelina gjoke thought it might be somehow related
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Good Alley had THE BEST take out packaging I have ever had from a SGV Chinese joint.
Everything was well-sealed - no spilling - in good quality plastic containers (not shitty, leaky, unsealed Styrofoam), and thoughtfully placed in decent ply paper bag, w/cardboard bottom (not crazily-stacked and “bow tied” in a crappy, thin plastic baggie).
We still use the containers and paper bags for all sorts of things.
And I liked the food!
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Looks fabulous, delicious @PorkyBelly. What is it?
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How well did the guan tang bao travel?
I don’t take that on the road
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hi @TheCookie
butterscotch budino at mentone with david kinch. review forthcoming.
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Not my pic:
Randomly picked this up tonight (and hadn’t thought about taking a photo). Can a cheese be… juicy (but not in a liquid/solid way)!!! If so, this is juicy, sharp. Not sure how I feel about it.
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If it had you thinking about it that much and it’s mildly offensive I’d probably like it!
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Trim off the rind which is unpleasant. IMHO brie rind can be tasty but Delice rind often tastes like ammonia. Other than that I find it to be delicious.
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Partner wanted something diff to eat today, so I thought of Baar Baar (since I need to find yet another place for a work reception; ask me why I know that The Palm DTLA is closing at the end of this year… :P) or Posto 896. Posto is closer. 
They have an extensive selection of Italian food, and server asked us if we were more interested in Hungarian or Italian. We answered Hungarian.
Tarragon soup, stuffed cabbage, chicken paprikash, and housemade bread.
Server informed us that the Hungarian (or, at least, the restaurant’s) version of stuffed cabbage is more sour than the Russian version b/c a diff type of leaf is used.
I thought all of it was fantastic. Soup was actually not particularly strong on the tarragon (which is not necessarily a bad thing for partner). All of the veg in the soup was beautifully seasoned, and the broth was SO meaty. Owner (or perhaps who I assume is the owner) said that one place in Budapest serves nearly the exact same soup but uses venison (!) cubes to flavor the broth.
Stuffed cabbage is indeed more sour than the few other renditions I’ve had but was still nicely balanced. It’s like meatloaf and sauerkraut had a tasty baby (and easily compensates for the very sub-par one I had at Solidarity).
Paprikash was just lovely, although I wouldn’t have minded if it were just a tiny bit more intensely flavored (partner loved it as it was). Spatzle (or whatever the Hungarian term would be) was so tender.
Bread comes out warm and toasty – classy (which goes for the understated service, too).
We were stuffed. Such great food for winter.
Decor is pretty nice, if you’re in the mood for a somewhat sophisticated (but not pretentious) meal. Cups seem to be former wine bottles.
Owner said that they are doubling the size by expanding next door and that he will be the only purveyor of Hungarian wines on the West Coast (if I understood him correctly). He also said reservations are recommended for Fri, Sat, and even Sun night.
If we were in the Valley, this would on our regular rotation. I’ll try to make it out a couple of times a year. Def worth a drive and a visit.
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