Ray Garcia Opens BS Taqueria in Downtown LA

It was six years ago that I first had Chef Ray Garcia's braised tongue with tomatillo and breakfast radish, back when he was starting out at FIG. Now, you can have that same amazingly tender tongue on handmade corn tortillas (made with nixtamal) at his newly opened B.S. Taqueria in Downtown LA.

Also not to be missed is the clams and lardo taco, topped with garlic chips.

Surf and turf? The lardo adds a wonderful richness but it's the flavor of the clams that shine through. Add to that the crunchy garlic chips.
There are also three great salsas available on the tables, but these tacos were already so flavorful I found I didn't need to add anything extra.

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New Fall Menu at Public Kitchen & Bar (Hollywood Roosevelt Hotel)

Before Vartan Abgaryan exited Public Kitchen and Bar at The Roosevelt, he and Executive Chef Tim Goodell left them with a solid Fall menu.

I was there to try their Halloween eye ball cake pops but was treated to quite a feast instead, starting with a jar of very creamy burrata with bagnet vert and cherry tomatoes ($13)

We couldn't stop snacking on the Chicharrones with chili and lime ($8)

The various vegetable dishes are great for this season. It's the season for squash, so try their Kabocha squash, sheep's milk ricotta, pumpkin seeds, rapini leaves, pumpkin spice vinaigrette ($11)

The pumpkin spice vinaigrette was so good, this dish was almost like eating a savory pumpkin pie.

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