Enjoyed a fantastic unagi don from Habuya in Tustin, which specializes in Okniwanan cuisine. It’s quickly becoming one of my favorite takeout spots, and the owners are incredibly sweet. Can’t say enough good things about their pork rib noodles, fried rice and sashimi. Even their mochi is out of this world.
This was my first time trying their unagi, and I was genuinely floored. The eel is grilled perfectly, with a crispy char that keeps the inside delicate. The ikura is a nice addition that absolutely makes sense. Ditto for the avocado, an unexpected but welcome touch of California.
I like their bread. Crisp yet chewy. Good quality meats. One of my favorites. Though I prefer getting a large and eating half. The small loaf of bread they use on the 8” is a bit tough to eat
I’ve seen this place for years. They moved to a new, bigger location at least a year ago.
So, they have fried empanadas, doing all the funky non-traditional combinations of other empanada places like Nona’s, just not with as large a variety.
Crunchy exterior, like a chalupa at Taco Bell LOL. Lots of filling. I enjoyed the fillings more than the exterior. Very rich since they’re fried, which is why my preference is baked. Next time it would help to get the lunch combo with the side salad to break up the richness.
Inside of the bacon jalapeño empanada. The bacon was actually crispy in here.
Was there on Monday. Cornicione was still very light, but undercarriage had good color and the crust was def more flavorful than I remember it being. Excellent overall.
Paul Stein, a self-described student of the art, is currently a relative unknown entering the L.A. BBQ game - But man! The dude can already throw down just as good as any out there. Armed with a Texas-style setup and an intoxicating sauce, Golden State Barbecue has gotten my full attention. The brisket tastes tender, decadent and phenomenal. His St. Louis pork ribs, his smoked baked beans with BBQ pork, and even his honey cornbread loaf are all exemplary. Scary thing is, he says he’s always seeking to improve. Order from him using info from his website; pickup is in Palms.
(a) Not sure - I picked up the stuff from him last weekend. I’d give him 24 hrs. to prepare your order. Reheating may be involved if he needs to store your order before pickup.
(b) Customer arranges pickup time. He 'cues in his backyard. No brick & mortar.
Just recently tried The Ppong in ktown for jjampong and jajanmyun. Both ere good but that jjampong may be one of the better ones in ktown immediately. Didn’t take a photo of it but, it’s probably also twice the size of a normal bowl. I did take a photo of their mandoo which looked like a cross of fried mandoo meets ny eggroll. Worth a try if you’re in the area.
@losnooyado soba, housemade by the family of ex-Spago CDC Tetsu Yahagi… Transcendently earthy noodles, with a delicious dipping sauce. The only quibble was that the noodle cut was a bit uneven on a few strands, but regardless, this remains the one of the premier soba sources in Southern California right now…
Friday night - Goldburger in Highland Park. I really liked my Goldburger, and thought the fries (regular and curly) were just okay. My dining companion liked his cheese less Goldburger as well.
We also got one slice of blueberry crumble and one slice of chocolate chess pie. I liked the chess pie; the blueberry was a solid “skip it.”
char siu (fatty)
This was fantastic, tender, and fatty and had a wonderfully silky mouthfeel with that perfectly rendered fat. @TheCookie, @NYCtoLA, @euno
