Breakfast this weekend was punctuated with a pronouncement from The Mom. “The best fish I ever ate”, this from a women who has been eating cured, smoked, salted, baked salmon for 94 years. I may be a native Los Angelena, but you can’t deny eastern European roots when it comes to a love of cured fish.
The silky texture with a touch of resistance, the fishy flavor transformed somehow, depending on the method of curing, into a deeper sense of the sea. And with kippered or baked salmon a perfect solidity of texture imbued with a hint of smoke and black pepper.
Los Angeles is rapidly growing into a world-class eating destination. That peak fish experience didn’t come from a mail order delivery from Russ and Daughters in NYC or a couple of peachy orange translucent slices begged “under the table” slices of Wexler’s smoked salmon still unavailable by the pound to take home.
There’s a lot to talk about when it comes to Gjusta, the new Gjelina food hall project from Travis Lett, Fran Camaj and several culinary and managing collaborators.
Los Angeles has the best Mexican food in the world.
After watching Ludo Lefebvre on Top Chef Masters I knew I wanted try
out his food. Around the same time his episode aired he opened up a
“pop-up” restaurant at Bread Bar on 3rd St. On Tuesday night a bunch of
my friends and I went. Simply put the meal was amazing. It’s really a
mixture of classical french food and molecular gastronomy. Onto the
food.
My first taste of Chef Josiah Citrin’s cooking was at the James Beard
“Chefs and Champagne” event in May. Melisse served a Spring Veal with
Anson Mills Polenta, Morel Essence and Red Wine Jus. I went back
several times for more. My second encounter with Chef Citrin was
at "Taste of the Nation". Melisse’s Liberty duck breast… tender, juicy
and like no other duck I’d had before. This time, I sent my husband
back for seconds and thirds. 
Double-dipped Justice at Philippe's