Live and Dine LA is more about quality rather than quantity, but there are still way more than enough food. Here are some my favorite bites from last year:
Blue Cow Kitchen and Bar served Mendocino's pork belly banh mi atop a banh xeo (Vietnamese "crepes")
Chef Ray Garcia from FIG served nose-to-tail pork tacos, displaying this impressive bowl of just that.
Chef Andrew Kirschner from Tar & Roses prepared sweet and spicy glazed chicken wings
There are many wine and cocktails, too. My favorite was the one from Freddy Smalls, made with Carpano Antica, vermouth, orange zest, bitters, and soda. Blind Barber also had a nice, refreshing tequila cocktail with grapefruit, pineapple, and ginger.
I had to get seconds of Chef Roxana Jullapat's (Cooks County) huckleberry meringue. So good!
One of the longest lines was for Picca, where Chef Ricardo Zarate prepared black cod anticucho with camote crisp, pickled kyuri cucumber.
Oh, I also enjoyed these Stacked wines. Aren't they so handy for picnics?
No comments:
Post a Comment