Karen Palmer Kerala special chicken curry with appam at Mayura in Culver Cityĭirty chicken with pan-drippings at Augie’s on Main in Santa Monica Nicole Adlman Even this devout red-sauce zealot has to admit that it’s one of the best pizzas I’ve ever eaten, period. A generous layer of crunchy pistachios intermingles beautifully with intensely savory notes of the wispy onion, rosemary, and a crisp layer of Parm on top of Bianco’s perfectly thin, chewy, blistered crust. Here in LA, he’s using Santa Barbara pistachios, and the simplicity of the ingredients shines through. So he turned to the high-quality pistachios he could find in Arizona, pairing them with paper-thin ribbons of red onion, Parmesan, and the occasional rosemary sprig on his signature wood-fired crust. Famed pizzaiolo Chris Bianco told me the other night that it’s a riff on a sesame-topped pie he had years ago in Italy, but upon returning to the United States and trying to make it himself for the pizzeria’s original Phoenix location, it didn’t work because the sesame seeds weren’t the same. The rosa pizza - available only during Pizzeria Bianco’s newly launched and extremely hard-to-book dinner service at the Row DTLA – is a thing of understated beauty. Rosa pizza at Pizzeria Bianco in Downtown. Nicole Adlman Rosa pizza at Pizzeria Bianco in Downtown Cool off with Cobi’s crispy rice salad and another round of the punched-up house mimosa with passion fruit puree. #Flamingo grill reviews skinThe chicken has that pleasing shattery crunch, but its skin is light from the chickpea batter, making for a dish you can eat fully without feeling too full. Each bite contains a compelling mix of sweet heat that builds into a sweat-wicking heat-heat the more peppers you add to each bite. But spice-lovers will be irrevocably drawn to Gary’s fried chicken, a chickpea-battered, habanero pepper-brined fantasy that packs finishing punches in its chopped bird’s-eye chile garnish and honey-chile glaze. On a shaded patio, diners can dig into bowls of luscious Hainan rice congee dressed with crispy sliced shallots, shredded chicken, and a yolky egg tear apart flaky banh mi sandwiches (the restaurant is slinging chicken char siu, pork meatball, and pork belly BLT versions) or cut into its thick, rich French toast, sweetened with condensed milk and piled with kaya jam and fruit. Much has been said about dinner at Cobi’s, the Southeast Asian restaurant resurrected in a flamingo-pink building that was formerly Dhaba, but much can also be said about its weekend brunch, a charming indoor-outdoor experience that leans into comfort. Fried chicken for breakfast at Cobi’s in Santa Monica.
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