March 2019 Weekend Rundown


@Chowseeker1999 thanks! I’ve given up trying to outdo JLPB, will end up in the hospital in my old age.

Wow! I didn’t expect to enjoy it as much, chicken was excellent. Went wayyyyyyyyyyyy overboard ordering, my neighbor will benefit from my excess. The hot and X-hot are as advertised - insanely spicy. Ended up just finishing one section of the hot and a nibble of the x-hot. Didn’t want to chance being stuck in Friday traffic post x-hot :crazy_face::cold_sweat::grimacing:.

More than anything else I was awestruck by how well the place is managed. Everyone was so warm, welcoming and attentive. And Chef Johnny Zone being in the center of it all. Zipping around with the orders and taking time to chat with everyone non-stop for so many hours. Them surly hipster chefs and restauranters really need to take a note from chef Zone’s playbook. Seriously, this guy deserves a James Beard award!!!


Hi @Sgee,

So glad you liked it! :blush: You can see why we love Howlin’ Ray’s so much and Chef Zone and his team.

Yah, it is incredible how well-run his staff is (like a well-trained Michelin-level kitchen), but they’re putting out Fried Chicken.

I can’t believe you went straight to Level 4 and Level 5 (X-Hot) immediately! :open_mouth: You are brave and a true chili-head! :sweat_smile:

Did you get to try his amazing Collard Greens?


It’s pretty dang good. :drooling_face:


Well this might change my dinner plans tomorrow…


Actually progressed from mild, medium, hot and X-hot in that one seating. I could handle the heat all the way up to hot, but withered at X-hot. Finished half my drink and had to chew on some ice after a couple bites of the X-hot :fire::fire::fire:

I did get the collard greens, unfortunately too full to have any. Will savor it under calmer circumstances. :smile:


Dining room


(New) Tel Aviv Grill

We finally got a chance to try the new location of Tel Aviv Grill, after it moved slightly closer to the Westside (in the former location of Itzik Hagadol). Walking in, the new Tel Aviv is massive compared to its original location, easily 300% - 400% of the size of the old location. :open_mouth:

You still walk up and order at a counter, and then walk over to choose what Israeli Salads you’d like to accompany your order:

Chicken Shawarma + Lamb Shawarma Plate:

The Chicken Shawarma is as moist and tender as the old location, nicely seasoned and zestier than Ta-Eem Grill’s version. Tasty! :slight_smile:

The Lamb Shawarma was something we never had at the old location. It’s a bit on the saltier side, and not as interesting as their Chicken (and we love Lamb normally).

Israeli Salads:

As before, Tel Aviv Grill’s weakness is their selection and seasoning of their Israeli Salads that accompany each dish. They are fine, but they’re all pretty straightforward in taste. Ta-Eem’s Israeli Salads are more flavorful, distinct and standout.

The Hummus was a bit liquidy, but still a great match with the Chicken Shawarma.

The other weak point is that Tel Aviv Grill only gives you 1 Pita per Plate order (whereas Ta-Eem gives you 2 - 4 pieces and you can ask for more for no extra charge). The Pita here is warmed up and decently fluffy, much better than most places “Pita” (Hockey Puck) around L.A.

A huge bonus for Tel Aviv is that they happily serve you a free side order of Fries and Eggplant to enjoy with each dish you order. :slight_smile:

Tel Aviv Glatt Kosher Grill
17201 Ventura Blvd.
Encino, CA 91316
Tel: (818) 774-9400


A big thanks to @supabaker @bruins @hhewitt for the recommendation, since we were in the area, we also checked out Mizlala, a new restaurant that took over the spot where Simon’s Cafe used to be. Walking in, it’s a small, but inviting space.

Complimentary Pickles:

A nice selection of Pickled Vegetables. I particularly liked the use of Purple Cauliflower.

After seeing this at Ta-Eem Grill, it seems like everywhere we’re going that serves Israeli or Israel-adjacent food is serving their version of Zhoug/Skhug and a Red Harissa / Chili Sauce. Mizlala’s is fine, although not as interesting as versions at Ta-Eem Grill or an elevated one at Kismet.

Hummus “Masabacha” (Warm Chickpeas, Tahina, Lemon, Cumin, Cayenne):

Their version of Hummus was delicious! A bit more dressed up than we’re used to, but still quite tasty and a great pairing with their…

Housemade Laffa Bread:

This arrived piping hot(!), and a nice touch that Mizlala would be baking Laffa Bread to order. It was soft, with a nice chew, easy to tear, but also crisped in parts. :slight_smile:

Jerusalem Salad (Persian Cucumber, Tomato, Freekeh, Lemon Vinaigrette):

A touch tart, but refreshing.

Moroccan Fried Chicken (Dill Chips, Apricot Mustard, Harissa Aioli, Spiced Duck Fat):

I loved the flavorful marinade of the Chicken and the exterior batter. The pairing of the Moroccan Fried Chicken with both dipping sauces were wonderful, although I probably liked the Harissa Aioli a bit more. :slight_smile: If there was one quibble, it was that the Chicken was a bit soft on the exterior, with only a slight crispiness to it.

Spicy Merguez Sausages (Made In-House, Family Recipe):

We were really excited to try a Housemade Merguez Sausage in L.A. These turned out to be a touch too salty and rather mild (in terms of gaminess). :frowning: The Merguez that Chef Zadi makes at Revolutionario were more flavorful (and less salty).

Pargiyot Free-Range Chicken Kebab (Paprika Marinade):

Their Pargiyot Free-Range Chicken Kebab turned out to be quite juicy, with a nice roasted exterior and a good Paprika punch with each bite.

Mizlala feels like a nice neighborhood spot with some hits (and misses) for us, but certainly more hits. We’d be back to try more of their sides with their great Housemade Laffa Bread and their Tagines.

4515 Sepulveda Blvd.
Sherman Oaks, CA 91403
Tel: (818) 783-6698

Tza Bar

Located inside a Super Sal Supermarket, you’ll find a little hole-in-the-wall called Tza Bar, which serves Kosher Israeli Cuisine.

It was nice to see them heating up Pitas in the oven. Sadly they don’t make their own, but reheat pre-packaged ones (but it helps make them more appealing and delicious than just using them straight out of the bag).


Their Falafel are nicely seasoned and have a creamy, vegetal interior. It might be a touch too liquidy in the center, but with a nice crunchy exterior these make for a nice snack if you’re in the area. :slight_smile:

Chicken Shawarma Pita:

Their Chicken Shawarma was unfortunately a bit too salty for our tastes. :frowning: It had a good seasoning, but too much salt. The Israeli Salads were fine, but rather basic in taste. The Pita had a decent warm softness to it (from the heating).

Complimentary Sides:

I also liked the Roasted Eggplant and Spiced Olives that they gave for free with each order.

2nd Visit:

We didn’t even notice the crazy mural facing Tza Bar until this 2nd visit. We must be in the Valley: :wink:

Chicken Shawarma Pita:

We wanted to give them a 2nd chance and see if it was a fluke or not with the salt levels. Unfortunately it was pretty consistent on this 2nd visit: The Chicken Shawarma is just way too salty for our tastes. :frowning:

Chicken Schnitzel Plate:

The Chicken Schnitzel Plate turned out to be delicious! :slight_smile: The Chicken Schnitzel itself was nicely fried, not too oily, and had a decent crispness to it. It was a pounded Chicken Breast, and not too salty either.

It paired pretty well with a small bite of their various Israeli Salads that accompanied this plate:

The Pita was similar to last time: Reheated mainstream version, but with a decent warmth and a little bit of softness.

Tza Bar Kosher Restaurant
(Inside Super Sal’s Supermarket)
17630 Ventura Blvd.
Encino, CA 91316
Tel: (310) 925-2555

Hummus Bar & Grill

We’ve been to Hummus Bar & Grill before (thanks to our old board’s recommendation), but it was years ago, and we didn’t remember anything memorable about it (not bad, not great). But hearing @maccrogenoff recommend it for its namesake (Hummus) which we didn’t get to try and @bulavinaka and a few others talk about it, we decided to stop by again. :slight_smile:

Housemade Bread + Pickles:

As we sat down and ordered, their Housemade Bread and Pickles appeared soon after. We liked the soft, slight chew to the Bread.

Hummus “Mesabacha” (Warm Chickpeas, Tahini Sauce, Harissa):

Then their Hummus “Mesabacha” arrived. First, wow! This order was massive! We had wondered why it was $12 for Hummus, but upon seeing it… it was enough to feed 4 - 6 people easily. :sweat_smile:

Tearing off a piece of their Housemade Bread and grabbing some of this Hummus…

Creamy, not too thin nor thick. There’s an incredible burst of flavor from the Tahini, Hummus, Whole Chickpeas, Harissa and a good Olive Oil. It is seriously one of the best Hummus we’ve tried in L.A.! :heart:

I can see why @maccrogenoff loves this version. I could see myself ordering this every time we’re in the area, it’s that good! :blush:

Chicken Shawarma:

Hummus Bar & Grill’s Chicken Shawarma has a nice caramelization and crust, some good marinated Chicken with every bite. It’s tasty, but we preferred Ta-Eem’s Chicken Shawarma a bit more, but Hummus Bar & Grill’s version was quite acceptable and something we wouldn’t mind ordering again if we’re in the area. :slight_smile:

Their Fries were nice and piping hot. It could’ve been a bit more crispy on the outside, but delicious nonetheless. :slight_smile:

Their Red Cabbage Salad was decent, but lacked the depth of incredible layers of flavor that Ta-Eem’s version had.

Their Zhoug/Skhug was a bit too watery and spicy for my taste.

Overall Hummus Bar & Grill turned out to be a pleasant surprise: Our previous visit years ago was for some of their Kebabs, which were OK, but nothing memorable. This time, we tried their namesake - Hummus - which turned out to be a real standout. Hummus Bar & Grill’s Hummus “Mesabacha” was easily one of the best Hummus preparations we’ve had in L.A., ever. We’d be glad to go back just for that. :slight_smile:

Hummus Bar & Grill
18743 Ventura Blvd.
Tarzana, CA 91356
Tel: (818) 344-6606


We live pretty close to Ye Olde King’s Head, and, for the last few yrs, we’ve always sighed when walking by (after they changed the batter for the fish and chips). @SpockSpork wondered this wk if, by chance, they had changed it back to the original, so off we went.

As we entered, we saw a few familiar faces on staff (which I took as a good sign). When the server took our order, she said, “We have 2 choices for the batter…

I gave her a significant look and asked, “Is one of those choices what you served a few yrs ago???” She paused, smiled gently, and said, “Yes.”

Yup, THE OLD BATTER HAS RETURNED!!! F*CK, YES!!! What was lost has now been found, although I really wish all restaurants would stop putting the fish ON the chips (soggy bottom). The non-steamed part was great.

For all I know, they switched the batter back yrs ago. I wished I had checked sooner…

They also had a lamb curry dinner special. Portion size is not at all good for $20 (!!!), but at least it tasted good.

The place wasn’t super busy (but still felt convivial), and the music coming from the bar was pleasant and not overwhelming loud.

So nice to be able to go to King’s Head again!!! We’ve missed it so much!!!


I enjoy eating babies :disappointed:


Such pretty babies! Where is this?

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A little rain ain’t stopping me from a little taco bang bang!

La Unica


Rappahannock Oyster Bar

Located in the ROW DTLA complex (the same area as Hayato, Pikunico, Smorgasburg and Tartine Manufactory L.A.), I had high hopes for Rappahannock the very first time I heard that Chef Nick Erven was joining the project.

(Note this visit was when Chef Erven was still in the house, just before he left.)

Walking in, it’s an airy, high-ceiling, sunny spot, more polished, bright and modern-looking than many of my favorite Oyster spots in L.A. The restaurant’s name is from their parent company, a wholesaler and Oyster farm specializing in revitalizing and harvesting Oysters from around the Chesapeake Bay on the East Coast.

Oysters - Rappahannock, Rochambeau, Olde Salts:

Rappahannock offers 3 types of Oysters throughout the year (the same 3 that they farm).

The Rappahannock River Oyster the lightest and most delicate tasting of the 3. Low salinity and it did seem to have a slight sweetness to it. Tasty. :slight_smile:

Rochambeau Oysters had more of a distinct ocean salinity compared to the Rappahannock, and was also quite tasty.

The Olde Salts were a bit of a shock: A real, very stark saltiness (naturally), briny, bold, and totally different compared to the other two.

It was fun comparing all 3 Oysters back-to-back-to-back, but at $3.50 per Oyster(!), while distinct, they are far more rotating offerings from Connie & Ted’s, at a cheaper price, and with better condiments, so I’m not sure how much of a rush I’d be to come back just for Oysters.

Lobster Roll (Mayo, Herbs, Meyer Lemon):

I’ve enjoyed Chef Nick Erven’s cooking back when he was still near us at Erven Santa Monica (the once Vegan turned Meat + Vegan restaurant that he helmed a while back). So I was expecting his interpretation of the Lobster Roll to be amazing.

Sadly, this was not the case. :frowning:

The Lobster Roll was done in a Maine-style Lobster Roll, where it’s dressed in Mayo, served cold with a warmed, toasted Bun. It tasted a bit too sweet and the Lobster meat lacked the brightness of L.A.'s best Lobster Rolls (like Connie & Ted’s).

Chef Nick Erven is no longer at Rappahannock these days, and with the pricey, but delicious Oysters, we’d probably stop in only if we were in the area and felt a craving for some Oysters before a meal somewhere else.

Rappahannock Oyster Bar DTLA
777 S. Alameda St.
Los Angeles, CA 90021
Tel: (323) 435-4004

Big Softee

We somehow ended up at this little Soft Serve Ice Cream spot because one of our friends casually mentioned the words “Salted Duck Egg” and “Ice Cream” in the same sentence. :stuck_out_tongue:

My dear Taiwanese friend mentioned that this place has been popular because of its unique flavor combinations.

Walking in, their Daily Specials board indeed had some interesting Soft Serve Ice Cream flavors offered:

Mango Jasmine Tea
Tofu Flower(!)
Hong Kong Milk Tea


Salted Duck Egg Custard Soft Serve Ice Cream:

My first thought was to ask @ipsedixit @chandavkl @beefnoguy and others, why didn’t you tell us about this potentially horrific (or amazing) Soft Serve place before?! :smile: :stuck_out_tongue: :wink:

My Taiwanese friend assured me that it wasn’t as bad as it sounded. :sweat: And…

It was surprisingly… tasty? :sweat_smile: There wasn’t a very strong Salted Duck Egg taste to it (not like the Salted Duck Eggs we’ve had with Hong Kong / Cantonese dishes before). But there was definitely some kind of deep, unctuous quality to this Soft Serve. Some salinity, but mainly sweet and Custard-like in flavor with this backnote of Egg Yolk.

If anyone has tried other flavors here, please chime in. We were intrigued enough to want to stop by again the next time we’re in the SGV.

Big Softee
128 S. Atlantic Blvd.
Monterey Park, CA 91754

Taqueria Los Anaya

Huevos Rancheros (3 Eggs Any Style on Homemade Tortillas with Salsa Ranchera, Rice and Beans):

Delicious! I don’t order Huevos Rancheros that often, but this was definitely the best one we’ve had in recent memory. I loved their Housemade Ranchera Salsa, the warm, soft Eggs, their Tortillas with a nice heft and mouthfeel and their Beans! :blush:

(Thanks @Bookwich @BHAppeal @Dommy) :slight_smile:

Chilaquiles (Sautéed Crunchy Tortillas Chips w/ Red and Green Sauce, Egg, Onion and Mozzarella Cheese + Lengua (Beef Tongue)):

@Dommy was right: Excellent Chilaquiles, the balanced combination of Tortilla Chips, Eggs, their Green and Red Sauce, a bit of Guac, and their Lengua (Beef Tongue) was tender and meaty. A nice combination. :slight_smile: (Thanks @Dommy)

Another Visit:


Not overly sweet, I liked the Cinnamon notes and balanced flavors.

Carne Taquitos (3 per order with Shredded Beef, Lettuce, Oaxacan Cheese, Mexican Cream, Salsa & Guacamole):

These were only OK. A bit heavy and oily, they weren’t as good as their Flautas.

Costillitas Norteñas (Roasted Baby Back Ribs Topped w/ Caramelized Onions and Roasted Tomatillo Green Sauce Served w/ Rice, Beans and Mexican Salad):

I love Costillas in general, and was excited to see how Los Anaya might prepare Ribs here. These turned out to be a disappointment: They were basically oven-roasted Baby Back Ribs in a basic Salt & Pepper seasoning, and doused with a Tomatillo Salsa. :frowning:

The Ribs were dry and tasted a bit old (like reheated from the day before), and the dish felt like a sloppy, lazy dish (Roast some Ribs, throw Salsa on top).

We’ll be sticking with their Huevos Rancheros, Chilaquiles and Flautas next time (those were great).

Taqueria Los Anaya
4651 W. Adams Blvd.
Los Angeles, CA 90016
Tel: (323) 731-4070


We had met up with friends for a Happy Hour but only nibbled on a few things, so we were still hungry. Thankfully Kiriko had an open table for us to stop in for a quick bite.

Koi no Kawa (Love River) - Junmai Ginjo Sake (Yamagata, Japan):

Aromatic, a bit fruity, sweet with a nice finish, this was a nice starter to our meal. :slight_smile:

Spinach Ohitashi with Shiitake Mushrooms:

Tender with a decent snap and crunch still. Great pairing with the Shiitake Mushrooms and Katsuobushi on top.

Kimpira Lotus Root Saute:

I liked the delicate flavors infused in the Renkon (Lotus Root). It was cooked down to a surprisingly tender consistency, while still retaining a slight crunch.

Today’s Assorted Sashimi Plate (Amberjack, Halibut, Smoked Salmon, Seared Japanese Bonito with Garlic Ponzu):

We’ve gotten so used to the simpler, OG preparation of Sashimi at Aburiya Raku that when this plate arrived, it took us by surprise. Definitely more Fusion than we normally like, we still held out hope it would be tasty.

Did the Amberjack really need Jalapeno Peppers and a Pesto-like Sauce? Not really. Thankfully Kiriko’s Amberjack was very fresh and bright on its own, so we could appreciate it that way. The extra adornments worked, though, and made for a good Fusion interpretation.

The Smoked Salmon had a delicate layer of smokiness that pervaded every bite. No complaints. :slight_smile:

The Seared Japanese Bonito with Garlic Ponzu was fine. It might’ve been a bit oversauced, but I liked the inherent brininess of the Bonito combined with the Ponzu.

Halibut Tempura with Shiso Leaf and Sour Ume Plum:

This was decent. Good quality ingredients, but the frying skills don’t match up to a Tempura specialist like Inaba.

Shimeharitsuru “Jun” - Junmai Ginjo Sake (Niigata, Japan):

More delicate and lighter than the Koi no Kawa, it paired well with the remaining dishes we had this evening.

Japanese-style Fried Jidori Chicken with Soy Flavor:

Kiriko’s version of Karaage (Japanese Fried Chicken) was perfect for the group: Slightly crunchy, thick batter and juicy Jidori Chicken. :slight_smile:

Yaki Nasu - Japanese Grilled Eggplant:

This had a good smokiness, but it lacked the verve and higher plateau of Raku’s Eggplant.

11301 W. Olympic Blvd., #102
Los Angeles, CA 90064
Tel: (310) 478-7769

Barba Kush

We had been eyeing this place ever since we read an Eater LA article on this family that made a Pueblan-style Menudo and Barbacoa in their home on weekends. During this 1st visit, the Zavaleta family had purchased a food truck, parked it outside of their home and started cooking and serving the food from that truck (perhaps also to be compliant with food regulations?).

Located in a quiet residential neighborhood in East L.A., when we arrived there was a line of people waiting for their food outside Petra Zavaleta’s home and food truck. We were greeted warmly by what turned out to be Petra’s children who were taking orders and serving food to the customers. They introduced us to Petra and the whole family which was awesome. :slight_smile:

In the garage, you could see more of the family and friends helping out, including making fresh Tortillas by hand per order.

It turns out Barba Kush does indeed serve a Lamb Menudo based on a style from Puebla, Mexico, known as Mole de Panza Enchilada as Petra’s son told us (even though it has nothing to do with what we might think of as “Mole”).

They also slow-cook their own Whole Lamb for a Barbacoa de Borrego served on the weekends as well(!). We couldn’t wait. :slight_smile:

Barbacoa de Borrego (Roasted Lamb):

Their Barbacoa de Borrego is unfortunately a bit bland. :frowning: As in, really bland. I generally like lighter dishes, but this Barbacoa was so underseasoned it was a bit of a shock. It was also a bit dry in parts, and they included a lot of the gristle / silver skin, etc.

Consomme (Lamb Soup):

Their Consomme was the total opposite: Super salty, a punch of massive flavor with Oregano and other spices, this was really strange. It felt like you had to take a bite of the Barbacoa de Borrego (bland Lamb) and take a small sip of the super salty Consomme to get any kind of balance of flavors.

Handmade Tortillas:

Barba Kush’s Handmade Tortillas are gigantic and hefty, a far cry from the usual tiny Corn Tortilla rounds found at most places. They feel like they were made for Burritos more than anything. Regardless, they arrive piping hot, fragrant, toasty and a bit too hefty for the Barbacoa.

Cabeza de Borrego (Roasted Lamb Head):

More limited in number, you can also order their Cabeza de Borrego, or the Roasted Lamb’s Head, which is half of the Roasted Lamb’s Head served as is. It’s a bit shocking at first, but no less shocking than seeing it at Broken Spanish last year. :wink:

The Lamb meat here is more flavorful and moister. Taking some of the Roasted Lamb Cheeks or a bit of the Roasted Lamb Tongue, adding it with either of their Housemade Salsas made for a more satisfying bite than the regular Barbacoa.

Mole de Panza Enchilada (Pueblan-Style Lamb Menudo):

But the #1 reason to stop by Barba Kush is for their Pueblan-style Lamb Menudo. It arrives in a shocking dark crimson red Broth, so fiery that it could be mistaken for a Szechuan roiling inferno.

The first sip washes away all worries that your trip may have been futile: An incredible, heart-warming long-stewed concoction washes over your insides. While it’s spicy, it’s nowhere as spicy as it looks: Aromatic notes of Chile de Arbol and Guajillo Chilies, a wonderful gaminess from the Lamb Meat, Bones and Lamb Offal.

One of the best Menudo preparations we’ve had in years. :heart:

2nd Visit:

We were still thinking about the Pueblan Menudo and wanted to make sure it was consistent (and it was so cold, it felt perfect for more of this wonderful Broth). :wink:

During this 2nd visit, their food truck is gone. Speaking with Petra’s son, he says that they sold the truck and are back to serving it from their garage. He mentions that the customers liked seeing them cook and prepare the food in front of them (as opposed to being hidden inside the food truck).

You walk up to the backyard / garage and follow the line of people heading into the garage where the cooking and order taking is happening.

Barbacoa de Borrego (Roasted Lamb):

Unfortunately their Barbacoa is the same as last time: It tastes fresh, but very underseasoned and a bit dry and full of gristle and fat in parts. :frowning: It’s not bad, but nowhere near as good as the top Barbacoa de Borrego specialists in town.

Consomme (Lamb Soup):

Their Consomme is just as salty as last time. Extremely salty, we found that it was best to dunk the Lamb into the Consomme, or take a bite of that dry, bland Lamb and take a tiny sip of the Consomme to balance it out.

Mole de Panza Enchilada (Pueblan-Style Lamb Menudo):

Then their Mole de Panza Enchilada arrives, and it’s all smiles from that point. :slight_smile: This is truly incredible Menudo! So flavorful, not too salty, gamy, with bits of Lamb Stomach, Liver, Intestines and other organs. And while I’m not an Offal fan, the whole stewed Menudo has so much depth of flavor I didn’t mind eating any of the Lamb Offal at all. :slight_smile:

Barba Kush delivers some of the most flavorful, unique Menudo that we’ve tried in L.A. so far: A style from Puebla, Mexico known as Mole de Panza Enchilada, it is bolder, spicier (but not overly spicy), more herbal and daring than most Menudo around town.

Skip their Barbacoa, which doesn’t come close to the amazing preparations by places like Barbacoa Estilo Taxco Guerrero, or Aqui es Texcoco.

The other thing to keep in mind is that you’re dining in someone’s backyard / home. It’s rustic and inviting, but at the same time, during the warmer days there are tons of flies invading the tables (so you have to constantly swipe them away), and there’s no real place to wash your hands or use the restroom.

One hopes that the Zavaleta family makes it big enough that they can open a real brick & mortar restaurant, because that Pueblan-style Menudo deserves a bigger stage.

(Cash Only)

(Note: Sundays Only. From 7:00 a.m. - Sold Out (usually by 1:00 p.m. or so).)

Barba Kush
657 S. Record Ave.
Los Angeles, CA 90023
Tel: (323) 245-1683


Thanks for the good news @paranoidgarliclover. We’ll have to stop by soon. :slight_smile:


Go’s mart


Where’s Nancy? :thinking:




Republique was fantastic.
Bread with butter. Best we’ve had in the city maybe anywhere. They refilled the bread without us asking.
Eclairs ere good but the inside was as little too liquid.
Well shucked oysters but pricey at $4 each. Got the Kumamoto and Shigoku. My son had 3 of each. You do the math.
Thai farms arugala salad was vibrant. Mint and dill great herbal notes. Crunchy. Delicious.
Octopus salad was Vietnamese inspired. Like a papaya salad with beautifully grilled octopus.
Short rib was fork tender. Very rich and hearty.
The best part was they have two options for kids pasta. Butter parm or red sauce. No charge. Literally $0. Red sauce pasta was outstanding. Topped with copious amounts of parm


I liked my dinner at Republique last night but the meal I’m having at Osteria Mozza is better.


Burgers never say die today

1st time back after the soft opening (limited
Ticket engagement)… and it has VaSTLY improved…

I got 3 regular burgers, 1 order of fries, and two orders of swirl soft serve while I waited for the burgers/fry to get ready (lol)

Didn’t love the burgers or fries at the soft opening… but now they are absolutely outstanding.

The burgers are back to the crispy ness of the backyard versions and the fries are cooked perfectly.

Not to mention, the two soft serves I had were probably best I’ve ever had. It was like crack.

So good, get there.

1 Like

How long were the lines? We went to shake shack today but wound have tried BNSD had I known it was open. Forgot about that new location.