Los Angeles Times 101 Restaurants We Love at The MacArthur
Los Angeles Times is keeping up the annual food event created by Jonathan Gold, which celebrated the announcement of Gold’s annual 101 Best Restaurants List. This year, food writers Jean Harris, Amy Scattergood and Andrea Chang dined at as many of the restaurants that were on Jonthan Gold’s 2017 list, plus tasting dishes from relevant newcomers in 2018. The result is this list, and the celebration on the announcement of the list, though its release is 5 weeks later than that of 2017.
Los Angeles Times is keeping up the annual food event created by Jonathan Gold, which celebrated the announcement of Gold’s annual 101 Best Restaurants List. This year, food writers Jean Harris, Amy Scattergood and Andrea Chang dined at as many of the restaurants that were on Jonthan Gold’s 2017 list, plus tasting dishes from relevant newcomers in 2018. The result is this list, and the celebration on the announcement of the list, though its release is 5 weeks later than that of 2017.
Love seeing my favorite restaurants being selected onto this list, but I always have some reservations with some of the Chinese restaurants selected. I do love the fact that my absolute favorite, n/naka, is on the list yet for another year. I also love the fact that another favorite, Kali Restaurant, has made the cut for the first time.
The event was well attended and filled with station after station of delicious eats and a nice selection of wineries and sake brewers. In the end, it was red meat that pleasured my palate the most, especially with bites from the Dry-Aged Prime Rib Crostini from APL (Adam Perry Lang), sliced Grilled New York Sirloin from Wolfgang Puck’s CUT, the Shredded Beef Chivichanga from Sonoratown, the Lamb Kofta in Curry Sauce from Spago, and the Albondigas from Broken Spanish. Unfortunately, there were stations where I wasn’t able to grab a bite because the line/wait is long, or they ran out of food!
Here’s the Los Angeles Times’ list of 101 Restaurants That We Love.
Longest line and wait was for Chef Phillip Frankland Lee’s Scratch Bar One of the stations I didn’t get to try, Meals by Genet (Ethiopian)
Felix Trattoria dishing out their excellent pizzas, though pasta still reigns supreme there. Broken Spanish’s Albondigas (duck meatball with salsa chipotle) 2 of my favorite LA chefs, Kevin Meehan (Kali Restaurant, Left;) and Timothy Hollingsworth (Otium and Barrel & Ashes, Right) Left is the Sausage Pizza from Felix Trattoria, Center is a Ginger Cocktail from Otium (they ran out of their scallop dish by the time I visited their station, and Albonigas from Broken Spanish on the right.
Banana Bibingka Ma’am Sir’s by Chef Charles Olalia Sea Urchin Lumpia
Jitlada Owner Jazz Singsanong serving plates of one of their signature dishes Crying Tiger Pork Crying Tiger with Fried Rice, and 2 spicy chile sauces to drizzle over your food. Pork Crying Tiger and Fried Rice
Chef Sang Yoon (Right) from Lukshon in Culver City Spicy Compressed Pineapple, Rau Ram Sorbet, Crispy Ogo Seaweed
Chef Adam Perry Lang (APL) handing plates of his Dry Aged Prime Rib Crostinis Dry-Aged Prime Rib Crostini
Food Truck Carnitas El Momo serving up their tasty Aporkalypse Taco “Taco Mixto,” while handing out bottles of Agua Fresca Look at the juicy pork. Carnitas El Momo’s Aporkalypse Taco “Taco Mixto”
Chef Carlos Salgado of Taco Maria in Costa Mesa Oaxacan Black Beans, Lavender, Onion, and Pasteurized Milk
Chef Ludo Lefebvre (Right) and his crew from Trois Mec in Hollywood Chicken Broth, Garlic Brown Butter, Bonito (and Lemon).
No line at Shunji of West LA. People don’e know what they’re missing. Nasu and Sweet Shrimp on a bed of Tofu Puree
Chef April Bloomfield of The Hearth & Hound in Hollywood Toasted & Grilled Celeriac with Romesco The crew from The Hearth & Hound cranking away
A hearty and scrumptious Shredded Beef Chivichanga This Shredded Beef is “to die for.” So unctuous!
Crew from Wolfgang Puck’s CUT in Beverly Hills Sliced Grilled NY Sirloin with Bitter Greens and Mustard Vinaigrette Look at those juicy NY Sirloin Steaks
Chef Michael Cimarusti and crew taking a much needed break with some Chinese take out. Managed to enjoy one of the remaining few Raw Oysters
Wolfgang Puck’s Spago. Lamb Kofta, Pomegranates, Coconut and Papardum
Porchetta bites from Chef Ori Menashe’s Bestia
Chef Ori Menashe’s Bavel serving Scallop Crudo
Another huge line was for Chef David Chang’s Majordomo Smoked Coppia (ssamjang and condiments)
Seems like some people don’t know what “Gents” means.
Comments