Best Dishes Eater Editors Ate This Week | Eater LA
"At this modest noodle shop the spicy dry noodles reminded me just how stellar 1919 is: the menu features many hand-pulled noodle shapes, and I chose the flat, pappardelle-like strands topped with blanched bok choy and heaps of aromatics — minced garlic, scallions, crushed dried chiles, and Sichuan pepper — while a trio of cold appetizers (pigs ears, kelp, and chicken gizzards) made for an ideal accompaniment." - Eater Staff
