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Yangji Gamjatang - KTown

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Yangji Gamjatang - KTown

This was the first place I took blogging more seriously. A lot of my friends if not 99% of them all love Korean BBQ. All love trekking out to Korea Town to find the best all you can eat BBQ. But a lot of them, and acquaintances that I've come across never had other Korean cuisines besides that.

I don't remember if I was hungover when I first came here. That or still drunk. Who knows. But this place is legit and will definitely be a cure for your hangover or is you just caught a cold. No matter what it is, any excuse is a good excuse to check out Yangji Gamjatang.

3470 W 6th St Ste 6 Los Angeles, CA 90020

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Every table gets water served in a Psy water bottle. It reads, you could drink me or you can have soju and beer instead. That's not what it says but, it's funny to think so.

With your order, you get the famous Banchan that these restaurants are known for. 

I like to try something new every time I come. This is their oxtail soup. It's good, simple and clean if you want something lighter, but their gamjatang is still my favorite.

Here it is. Their gamjatang. Oh so delicious pork bone soup braised in a light spicy broth with potatoes. You can share this, but I don't recommend it. Just order your own. I add more korean spicy powder to give it more heat. This soup is pretty mild and the broth is also light if I had something critical to say. This soup showcases the pork bone without too many complicating flavors. A must try when you come.

3470 W 6th St Ste 6 Los Angeles, CA 90020

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Hikari - Torrance CA

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Hikari - Torrance CA

Just laying it out there that this was the best tasting Yakiniku I've ever had. I guess this place used to be something else. If you ever go on Yelp which I do to solely look for restaurants in the area I'm currently in, you will see photos of other items from the previous restaurant.

2383 Lomita Blvd Ste 102 Lomita, CA 90717

The most amazing first bite was their prime short rib... but before I get there, let's just start with an apple slaw salad.

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This is Yukke. Raw beef seasoned lighting topped with an egg yolk and slivers of shiso.

Thick Cut Beef Tongue

Thick cut fatty beef tongue. This was cooked to medium. Perfect with a squeeze of lemon.

Prime Short Rib

For $16.8, this plate of decadence is yours. Season on one side with just a sprinkle of their rosemary course salt, sear for 45 seconds on one side, flip, sear for another 15 seconds. Dip the meat after in their tare sauce for maximum umami sensation. I can eat this whole plate by myself.

Flank Steak

Never thought flank can be so flavorful and tender. This had the right amount of fat where you can still appreciate the beefiness of the cut. This was served with a spicy tare sauce (not spicy).

Thick cut pork belly

Unless you have a large group, I would skip this. But, still very delicious and was served with lettuce, garlic slices, and chili peppers.

 

Came back twice within the same week and it was everything I hoped it to be. Ate a lot more of other meat dishes, but after a few beers, whose counting anymore?

2383 Lomita Blvd Ste 102 Lomita, CA 90717

 

 

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The Restaurant - The Getty Center

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The Restaurant - The Getty Center

The Restaurant is located in the Restaurant/Cafe building (upstairs from the cafeteria). The Restaurant offers full service in an elegant setting with views of the Santa Monica Mountains. Menus do change seasonally and the restaurant is opened for dinner service during summer.

I've passed by The Restaurant many times, but never thought about dining here. They have a pretty prestigious menu that compliments the art pieces you can find at the museum. Everything we had was fantastic.

Pepper Tomato Gazpacho - Recommended to open your palate. 

Mission IPA 

I think I had 3 slices of bread. Incredible with the soft butter served alongside.

Beet Hummus - Toasted Cumin, Cilantro Pistou with Pappadam Crisps. ADDICTING.

BBQ Flat Bread - Grilled Flatbread, smoky barbeque pulled pork, white cheddar, arugula and red onions.

Rucola con Pecorino arugula, crisp apple, applewood smoked salami shaved pecorino toscano, white balsamic

SUMMER FRUIT PANZANELLA  marinated mozzarella, wild rocket, torn croutons, pistachio honey balsamic. Seasonal Peaches and cherries were the summer fruits of the day. Delicious.

Crudo scallop, garlic oil, capers, tomato coulis fresno pepper

Chefs take on Pozole. PORK LOIN - Hominy, ancho puree, papaya cabbage slaw, cilantro. One of my favorite dishes.

PRIME FILET OF BEEF - potato pancake, spicy sweet glaze, crispy onion, pickled vegetables.

Prawns Pomodoro - locally milled wheat pasta, heirloom tomatoes garlic, basil

Dessert

Perfect restaurant to go for a special occasion or just to treat yourself to a nice meal before or after walking the Getty.

Hours

Lunch

Tuesday–Saturday 11:30 a.m.–2:30 p.m.

Sunday 11:00 a.m.–3:00 p.m.

Dinner

Friday 5:30–9:00 p.m.

Saturday 5:00–9:00 p.m.

Closed Mondays

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Jane Q - Los Angeles

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Jane Q - Los Angeles

Jane Q is expected to launch their opening sometime between the end of July and August. The restaurant will be located on the corner of Argyle and Yucca streets. There will be bar seats near the open kitchen. The food we had that evening was a preview of a few items that will be in store on the menu. Tons of fun flavors. I'm excited to see the full menu once the restaurant opens its doors.

Chef de Cuisine, Jason Hall

Below are some delictables I was able to try.

Amazing veggie tower with 2 dipping sauces.

Brick oven pizzas in the making.

Their all-day menu is focused on seasonal local produce, sustainably-sourced fish & meat, and pizza, all prepared in a rotating hearth oven. They will also have beers, wines, and cocktails, all on tap.

Jane Q serves modern Los Angeles cuisine with produce purchased directly from the Hollywood Farmers Market which is only a couple of blocks away. You can find locally-roasted coffee, house-baked pastries, made-to-order breakfast specialties plus fresh-pressed juices and smoothies in the morning.

Stay tuned for updates.

1800 Argyle Ave, Los Angeles, CA 90028

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Napa Valley Grille - Tasting Menu - Westwood

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Napa Valley Grille - Tasting Menu - Westwood

I've been to Napa Valley Grille twice already as well as talking about them here before. Coming here for my third time, I wasn't too sure with what to expect besides possibly trying out the rest of the menu items I've yet to lay my fork on. Without much notice, I made a reservation for the following day.

Upon arrival, we were informed that Chef Clinton had prepared a few special dishes for us to try. Without hesitation, I resigned the menu as I decided to let the chef prepare the whole meal for us.

|The first course| Melon Bowl |

Honey Kiss | French Baby | Ogen | Mint

When I first saw this.. I was caught off guard. My literal thoughts were wtf, where am I? This was definitely not something I am used to seeing at NVG. 

The dish looked simple. A bowl of melons. But as you ate into this, you begin to realize how brilliant this course was. This melon bowl was the best starting course I've had all year. The flavors were bright, refreshing, and the citrus gazpacho hidden under these balls of wonder really opened up my palate for the next course.

|Second Course| Avocado Ravioli |

Steelhead Gravlax | Cucumber | Tarragon

Yes. Avocado Ravioli. Inside the avocado is more of that house Steelhead Gravlax. Served with thinly sliced pickled cucumbers to help cut through the richness of the avocado and Steelhead. The choice of fresh herbs that was playfully placed made each bite fresh and vibrant.

|Third Course| Scallops |

Sweet Corn | Heart of Palm| Lava Fennel Salt | Ginger Citrus

At this point. I can't help but constantly look over my shoulders to see when the next creations arrive. I haven't had scallops in a long time. One of the reasons (if not the only) is people always mess it up. Either they are overcooked or sadly cooked with no sear marks. These were in no comparison to sad scallops. Beautifully seared served on top of a sweet corn puree/sauce, heart of palm with lava fennel salt on top, and a ginger citrus gastrique.

|Fourth Course| "Surf and Turf" |

Smoked King Crab | Bernaise | Wagyu | Armagnac Sauce | Crispy Rice

Smoked King Crab | Bernaise | Wagyu | Armagnac Sauce | Crispy Rice

An amazing pairing with A5 wagyu beef with an Armagnac Sauce and a perfectly, but lightly smoked King Crab with a Bernaise sauce sitting in a claw. Beef was marbled and tender. Crab was definitely acting like a King with the crispy rice wrapped around like a crown. After this meal, I still had a lingering smoked sensation on my palate. Was pretty wonderful actually.

| Fifth Course | Dessert |

Basil Oil Cake | Creme Friache| Fruit | Strawberry Sorbet

How perfect is this. A basil cake with a strawberry sorbet to bring lighter flavors after a smokey entree. The basil olive cake eaten with the sorbet and all the components on the dish screams summertime. We enjoyed this with coffee. So delightful.

I spoke with Chef Clinton about his concepts and ideas. Playing with fresh local ingredients, he is able to create special tasting menus for any occasion. Napa Valley Grilled is open to preparing special menus such as the one I've experienced the past weekend. I would recommend for you to start thinking about your next food adventure with a group of friends. Call ahead and arrange a special menu, or go in a bigger group to share the fun.\

1100 Glendon Ave #100, Los Angeles, CA 90024 :: (310) 824-3322

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