Category Archives: Reviews

Global Diner Recap


The good eats for Orange Coast Magazine keep on coming. There’s ramen in the column’s future, but here are three recent looks at Orange County’s ever-fascinating international food scene.

First, grab a slice of pizza-like manakeesh in Anaheim’s Little Arabia. Then belly up to a bowl of bibimbap, the Korean rice classic. Finish up with the constellation of Indian small plates called a thali.


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Global Diner: Anepalco’s Cafe’s Chilaquiles


The October issue of Orange Coast marks the debut of my new column, Global Diner. Each month I’ll be examining an outstanding international dish among Orange County’s vast expanse of mom-and-pop and hole-in-the-wall restaurants. This time, it’s the spectacular chilaquiles at Anepalco’s Cafe in Orange:

Chef Danny Godinez’s dish is a marvel: The fried mass of tortillas is formed into a thin cake, topped with a fluffy omelet and dressed with avocado mousse, pico de gallo, crema, and sprinkles of cotija cheese. It’s surrounded by a pool of brilliant brick-red sauce that tastes of smoky, toasted chilies. The tiny Main Street cafe serves an equally good second version, chilaquiles verdes, made with a tomatillo-based sauce and sprinkled with a scattering of pumpkin seeds. Both iterations are precisely prepared, their contrasting flavors and textures balanced in every bite.

Read the rest here.

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Sunny Spot’s Caribbean State of Mind


In that fleeting moment when the ocean air still hangs thick over Venice before dissolving into a golden haze, the city slows to still life. Cars shudder to a stop, gulls flap fruitlessly against the wind and waves fall silently upon the shore. At Sunny Spot, the six-month-old restaurant from Kogi mastermind Roy Choi and Westside impresario David Reiss, that moment is meant to last forever, a picture both of California cool and Caribbean fantasy. This is where you come to imagine those wasted days on a white-sand beach, a slug of rum and a plate of jerk chicken your only itinerary.

Sunny Spot is Choi’s first restaurant that doesn’t directly deal with his cosmopolitan vision of the Angeleno appetite. Back in 2008 when Kogi’s bulgogi tacos and kimchi quesadillas sent legions groaning hungrily into the night, Choi created a cuisine that perhaps more accurately reflected Los Angeles than a census ever could. Choi didn’t simply capture the city’s zeitgeist; he became it.

It wouldn’t be wrong to attribute that success to a providential sense of good timing. But there’s also something to Choi’s fanciful cooking. His dishes at Kogi as well as Chego and A-Frame often feel as if they’re composed with a kind of surrealist automatism, flavors extracted from the culinary subconscious and assembled on the plate without any measure of restraint. What results is sometimes sloppy and not always successful, but it often is exactly what Angelenos want to eat.

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The South By Barbecue Tour

Everyone waits in line at Franklin Barbecue: Austinites making their weekly pilgrimages, daytrippers traveling along the Texas barbecue trail, even Anthony Bourdain. It’s an inglorious task, a tortuous crawl in which you’re taunted by the scent of smoldering oak and the sight of those lucky few already sucking the meat from a set of pork spare ribs. Those at the front of the line likely arrived no later than 8 A.M.–a full three hours before Franklin opens its doors.

But there’s community in the chaos. Blankets are unfurled, lawn chairs are unfolded and stories are shared. The camaraderie of the line is overwhelming, a testament to the pacifying power of Franklin’s otherworldly barbecue.

Brisket is what you want here. At the counter, Aaron Franklin (or perhaps his barbecue partner John Louis) will offer slices of either lean or fatty brisket. There’s no wrong choice, but you’ve waited too long not to indulge in those glorious fatty cuts. This is brisket at the point of sublimation, beef so perfectly and thoroughly smoked that it barely exists in solid form. Franklin’s pork spare ribs may also be some of the best you’ve ever tasted, thick slabs of meat that peel from the bone with unimaginable ease.

Still, rigid traditionalists might point you away from Franklin, maybe to Louie Mueller in Taylor, TX or some combination of Smitty’s Market and Kreuz Market in Lockhart, TX. Smitty’s has the history–a charming old building so blackened by barbecue that you can practically scrape the smoke off the walls–but Franklin has the goods. The sausage at Smitty’s is indeed excellent, yet nothing there truly approaches the ethereal barbecue at Franklin, a place that shatters even the most outsized expectations of Texas barbecue.

Franklin Barbecue, 900 E. 11th St., Austin, TX, (512) 653-1187,
Smitty’s Market, 208 South Commerce, Lockhart, TX, (512) 398-9344,

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Leftovers: Little La Lune

A new wave of Cambodian cooking for the L.A. Times:


In Long Beach’s Cambodia Town, restaurants are measured not only by the heat of their ground pork curries or the tartness of their sour catfish soups but also by the brilliance of their chandeliers and the strength of their karaoke-capable sound systems. For years, La Lune was such a place, a restaurant where birthday parties were celebrated, anniversaries were commemorated and mayoral campaigns were launched.

But in April, a fire wiped out La Lune. Losing the restaurant tore open a void in the Khmer community, one that the Saing family worked quickly to fill. Now La Lune has been refined and reborn as Little La Lune, a small-scale spinoff in a quiet strip mall with ambitions beyond its downsized dining room. Little La Lune isn’t simply leveraging its legacy; the restaurant represents a new wave, a contemporary Cambodian cafe designed for a new generation.

Little La Lune is a picture of Modernism. A bouquet of pendant lamps casts columns of light onto wine-red walls. Radiant white booths glow with a halo of backlighting. It’s a stark contrast to Cambodia Town’s biggest banquet halls, where decades-old dining rooms remain unchanged, as if being preserved for historical study. Little La Lune’s menu too has been recalibrated. Gone are the hallmarks of the banquet kitchen: no hulking lobster tails, no caldrons of Cantonese-style soup, no oversize platters of dessert. The menu instead has been pared down to the most approachable essentials.

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Leftovers: Toni’s Soul Burger and Otis Jackson’s Soul Dog

All-American soul power for the L.A. Times:


For every restaurant whose menu reads like a doctoral thesis on globalization, there are those that still consider a kind of insular Americana the noblest pursuit. These are the dens of hard-line pit masters and down-home confectioners, restaurants where the American culinary heritage provides incubation for innovation.

At the similarly minded but altogether unaffiliated Toni’s Soul Burgers in Inglewood and Otis Jackson’s Soul Dog in North Hollywood, that American ingenuity takes the form of a double dose of comfort: hybridized hamburgers and hot dogs fused with soul food.

Toni Malone’s towering burgers may be the most ambitious in all of Los Angeles. Yet there are no contrivances here: no custom-ground meat blends, no willful denial of ketchup and no flavors fortified by what might otherwise amount to a chemistry experiment. Instead, the restaurant’s signature burger is a tender, hand-formed turkey patty, a crispy lattice of turkey bacon, a firmly fried egg, a single slice of cheese, sweet mashed yams and wilted collard greens on a gently toasted sesame-seed bun. It’s a triumph of maximalism, a burger in expert balance despite its seeming overabundance of ingredients.

Each soul burger is constructed in a tiny storefront so close to Hollywood Park that you can nearly hear hooves hitting dirt. What scarce space there is has been decorated with framed photos of soul and R&B legends, a nod to Malone’s own powerful voice. Neighborhood kids and young families crowd in for takeout while Malone, earnest and effervescent, explains the intricacies of her burgers to those here for the first time.

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Leftovers: Del Tomate

Argentine-Italian comfort for the L.A. Times:


There’s a kind of heartland excess at many Argentine restaurants, palaces of meat that offer as good a lesson in bovine anatomy as any abattoir. But Del Tomate doesn’t indulge in steakhouse gluttony. Instead, the 2-month-old Tustin restaurant busies itself draping ribbons of prosciutto and kneading handmade pastas, the essentials of a streamlined and simplified Argentine-Italian cafe.

Del Tomate’s cooking is a South American invention, a hybrid cuisine that evolved after waves of Italian immigration to Argentina. It’s a cross-cultural heritage shared by owners Guillermo and Susana Giacobbe, the husband-and-wife team who one minute might be streaking butter across spongy Argentine white bread and the next piping dulce de lechemousse into delicate profiteroles.

The restaurant is an all-day affair. Warm your morning first with a cortado (an eye-widening espresso cut with a measure of milk) or mate cocido (toasted yerba mate steeped like herbal tea). Those who start sweet can linger over one of Susana’s wonderful pastries while others fill up on Del Tomate’s substantial tortilla Argentina, the egg and potato frittata localized and assimilated into the Argentine diet.

Of course, there are always empanadas. They’re objects of admiration here: Shells that shine with the luster of burnished pine, braided edges that barely contain their contents.

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