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Postcard auto-generates content from this account to provide the most up-to-date info from the web.
Mexican restaurant · Ojai
"Ojai (and frankly, much of Los Angeles) seems to have caught on to Radio Roma, Ojai’s mezcal bar and hi-fi listening room that spins vinyl all night. Attached to Taco Roma, which opens for lunch, Radio Roma comes alive at night as guests settle in with glasses of chilled red wine or frozen palomas. The star of the menu may actually be the churros, freshly fried and sliced in thirds with a dollop of whipped cream and slashes of dulce de leche. Nostalgia twinges with the arrival of these cinnamon-sugar-dusted sticks, whether your first memories of them were at Costco, Disneyland, or a churreria cart on the street. Radio Roma’s churros encapsulate that feeling with each bite as the sounds of Italo disco or synth-pop drift through the dim room. — Rebecca Roland, deputy editor, Eater Southern California/Southwest" - Matthew Kang
Armenian restaurant · Glendale Galleria
"After a multi-hour trip to Costco, a larger meal than just a food court hot dog was in order. I set my sights on Glendale’s excellent (and very small) Armenian kebab spot, Mini Kabob. Operated by Armen Martirosyan and his parents Ovakim and Alvard, this may be among the best kebab spots in greater Los Angeles. The “mini” part of its name rings true when approaching the shop, located off a side street just a block from the Galleria. Peering through the doorway where a greeting table is set up, you can usually spot Armen behind the grill, deftly flipping meats and passing them on to the rest of the team to be assembled into plates with rice, hummus, and blistered vegetables. There’s no way to go wrong here, though smart orderers may go for the beef shish kebab and combo, which has chicken thigh, chicken breast, and ground pork kebab. Each plate comes piled with seasoned rice and flame-licked meat, served with thin lavash and garlic sauce for dipping. This may be the only garlic sauce in Los Angeles I like more than Zankou Chicken, and that’s saying a lot. — Rebecca Roland, editor, Eater Southern California/Southwest" - Matthew Kang
Jamaican restaurant · Studio City
"Los Angeles’s fall weather can change on a dime. Typically hot October can feel like an entire year of seasons in one day, starting with overcast morning hoodie weather, then cranking up into the 90s by late afternoon. On a particularly cool afternoon, oxtails called me from Studio City’s Sattdown Jamaican Grill. The slow burn of scotch bonnet pepper infuses the oxtails, which get steeped in a hearty and deeply dark roux. I dug into their rice and peas, assortment of broccoli and carrots, and caramelized plantains for what I needed while enjoying the fullness of the weekend. — Mona Holmes, editor, Eater Southern California/Southwest" - Matthew Kang
Ethiopian restaurant · Eagle Rock
"Los Angeles’s Little Ethiopia district is a trek from me, so I love that I can still get excellent Ethiopian food at Aunt Yvette’s Kitchen in Eagle Rock. The move, of course, is to get the vegan combination plate and delight in the garlicky braised kale, stewed split peas dyed a highlighter shade of yellow from turmeric, and softened and sweet carrot and potato medley. I also can’t skip adding Ethiopia’s national dish, doro wat, to the mix. The braised chicken and hard boiled eggs smothered in an aromatic berbere stew and scooped up with pleasantly sour injera makes for one of my favorite bites. It’s smart to secure a reservation if you’re planning to visit as Aunt Yvette’s space is small, and don’t forget to tack on the banana split for dessert. — Kat Thompson, audience editor, Eater Southern California/Southwest" - Matthew Kang
Family restaurant · Arcadia
"This Arcadia spot has been around since 1975, where a homey, Americana-steeped menu reigns supreme with meatloaf, beef stroganoff, soups, burgers, and baked honey-glazed hams with mashed potatoes and gravy as the special of the day. (They’ll even customize a casserole tray upon request.) No matter what you eat at Moffett’s, order a chicken pot pie to savor at home later. Simply brush the crust with milk, heat for 30 minutes at 400 degrees, and out comes a saucy, flavor-packed treat from the glory days of childhood. The only question is whether to get the individual-sized option or the full pie — either freezes beautifully. — Mona Holmes, editor, Eater Southern California/Southwest" - Matthew Kang
Bagel shop · Highland Park
"There are evergreen latkes worth seeking out, in any season, across Los Angeles. One of the best of them is the ultra crispy, peppery scallion latkes at Belle’s Delicatessen, the bagel bar and deli in Highland Park. Yes, the bagels at Belle’s may be the headliner, but its latkes are quietly some of the best in the Southland: Flying saucer-like rounds come to the table piping hot with lacy edges and soft potato filling, sized to eclipse the palm of a human hand. An accompanying lemon wedge can be used to brighten the potato pancakes’ exterior, which are maximally seasoned — each bite unlocks another level of flavor intensity; the classic sour cream and applesauce combination feature as balancing sides. Interwoven scallion threads make it all the more pleasurable.— Nicole Fellah, Eater editorial manager" - Matthew Kang
Taiwanese restaurant · Temple City
"Rain activates my desire to eat spicy foods, hot soup, or a combination of both. So while an atmospheric river drenched Los Angeles, I visited Dai Ho. This no-fuss Taiwanese beef noodle soup joint has been around since the ‘80s, slinging glossy bowls of chile oil–slicked noodles with a sign that says, “No book or newspaper reading, please.” The translation: get your noodles, eat, and go. Dai Ho is only open for four hours per day, six days per week, so I understand their no-nonsense attitude, which extends to the food. Yes, the famed beef noodle soup is gloriously rich and comforting; with its fistfuls of spinach and beef morsels that melt on the tongue, I understand why it’s a favorite. This time, though, the spicy sesame sauce dry noodles wowed me. The noodles are satisfyingly bouncy, each strand coated in the silky, nutty, heat-forward sesame sauce. They arrive with a mountain of sliced green onions on top, which add an allium bite while simultaneously refreshing the dish. I want to go back and eat this winning bowl of noodles again and again and again. — Kat Thompson, audience editor, Eater Southern California/Southwest" - Matthew Kang
Thai restaurant · Los Feliz
"During a rough cold bout I needed a change of scenery from my own kitchen and couch, so I loaded up on medicine, wrapped myself in layers, and navigated my weary body to Sapp Coffee Shop in Los Angeles’s Thai Town. I started with beef-only boat noodles, the beloved dish historically served in boats along Thailand’s Chao Phraya River. Sapp’s version, with its deeply rich and darkened broth, is one I’ve come to know very well. I ordered jade noodles to accompany it: Spinach-flavored green egg noodles come topped with roast duck, barbecue pork, crushed peanuts, crab, and cilantro without a drop of broth. It’s one of the house specialties that has to make its way to my table, no matter how many times I’ve had it. For me, the biggest challenge here has always been to branch out and try something new. So bring a seasoned group of diners and order away. — Mona Holmes, editor, Eater Southern California/Southwest" - Matthew Kang
Sri Lankan restaurant · Los Feliz
"Croquette is a buzzword for me — when I see it on a menu, my interest immediately gets piqued. Such was the case with the mackerel croquettes at Sri Lankan restaurant Kurrypinch, and I’m happy to report that they are worth an order. The croquettes are perfectly spherical with a crunchy exterior that gives way to soft potato and flaky fish. They’re savory and aromatic with turmeric, curry leaves, and cumin; the accompanying dipping sauce is sweet and gently spicy, an ideal foil to the fish. You can order the croquettes individually but I recommend getting at least half a dozen to share. — Kat Thompson, audience editor, Eater Southern California/Southwest" - Matthew Kang
