Otium, DTLA

David: Just outside the walls of LA’s newest and grandest contemporary art museum, the Broad, sits Otium, one of LA’s newest and grandest contemporary restaurants. Opening his first solo project, Chef Timothy Hollingsworth, who recently departed the French Laundry, has designed a restaurant and menu that are equally inspired. Whether you visit day (they are now serving…

Broken Spanish, DTLA

David: I really love Mexican food. And Los Angeles has some of the best. We have great taco trucks and an abundance of solid old school spots (Paco’s, Casablanca, El Coyote, etc.) for a classic carne asada steak, fresh tortillas and a strong margarita. But recently some pretty exceptional, and fairly pricey, high-end Mexican fare have…

A Moment for Chicken

Jen: If I’ve never regaled you with my story for why I have a no-chicken policy, ask me next time you see me (it involves Costco, housesitting, hormone-injected chicken breasts and overgrown, monstrous cats, ew). Recently, however, I’ve been having a lot of chicken moments, including Roast Chicken with Honey and Hazelnuts, ChocoChicken and Dinah’s…

Clusi Batusi, Sawtelle (Little Osaka, West Los Angeles)

David: The first 4 or 5 times we walked by Clusi Batusi, all we could think was: “what is this random pizza place doing here on Sawtelle?” It was the only non-Asian eatery on the strip of Sawtelle Blvd. labeled “Little Osaka,” a destination for sushi, pho, soup dumplings, boba and more. After hearing several friends…

Crossroads, West Hollywood

Jen: Vegan, farm-to-table, “plant-based” fine dining amidst luxe Melrose Avenue shopping is certainly fodder for “Portlandia” sketches and I-hate-LA rants, but if you actually take the time (and money $$$$) to make a reservation and sit down for dinner at Crossroads, you will find inventive small plates in an upscale but comfortable setting. Most of the…

Nate n’ Al, Beverly Hills

David: As our blog namesake suggests, I’m the corned beef of this operation. Unfortunately, I have yet to find anything here in LA that compares to the deli fare (what we call simply, “deli”) I grew up on in Detroit. It makes me sad. Last weekend, we ended up at Nate ‘n Al, a Los…

Cooks County, West Hollywood

Jen: I started going to Cooks County last year, when I was working at an art gallery a couple blocks down the street. It’s on the awkward stretch of Beverly Boulevard across from the awful 24-hour Swingers diner, and light on foot traffic. Every time I went—twice for brunch, and once each for lunch and dinner, it was…

Mo-Chica, Downtown

Jen: After a beach day in Malibu full of sun, sand and naps (but lacking in snacks because we forgot to pack any) we were looking for a good meal. We settled on Mo-Chica, a restaurant we’ve been to before, but in its original location (Zorn will tell more about that—it involves a decrepit 80s…

Phorage, Culver City

Jen: Our friend Marisa who turned us onto Top Round strikes and scores once again—she alerted us that a hip new pho place (Phorage) serving OX TAIL PHO had opened in the old Chego space on Overland/Palms. It was strangely chilly in LA this weekend, and so I had a perfectly timed craving for soup noodles….

Top Round Roast Beef, Mid-City

Jen: Our friend that thought of the idea for this blog, Marisa, was a vegetarian up until about a year ago. Trusting our adventurous, novelty seeking palates, she asked us to go with her and try her first roast beef ever at the recently debuted Top Round Roast Beef, a 1950’s style drive-in diner meant…

Barnyard, Venice

David: I remember when this space used to be a super dingy breakfast spot for venice locals and beachgoers who only had a few bucks to spend. Not great memories of that place, the food was barely edible. But that has all changed. Walking up to Barnyard felt like Abbott Kinney spilled over toward the boardwalk…

Father’s Office, Culver City

David: When it comes to Father’s Office, there are two types: those who think the F.O. burger is the holy grail of its category, and those who think it’s hype in a bun served in an establishment run by tyrants (because there are no substitutions and they don’t allow ketchup). I’m of the first camp. I…