Hi @MaladyNelson,
Nice report. 
For Gelato have you ever tried Bulgarini Gelato yet? I think youâd enjoy how fresh and pure the flavors are (pure fruit, nuts, etc. distilled into Gelato form).
Love that Shishito Pepper preparation at Proof.
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Lunch at necco (on Westwood Blvd.)âŚ
The All-In-One Plate:
Truly delicious. The quality of the ingredients really shine through.
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No, I havenât tried Bulgarini Gelato yet. I made an attempt to try them a long time ago, but they were closed, so I was pretty disappointed about making that long drive for naught. Sadly, I hardly ever get out to Altadena. Iâll have to make some sort of excuse to drive out there, especially since I hear that their pistachio gelato is exquisite.
Oh yes, that shishito and padron pepper sandwich was just sheer perfection. Thanks so much for the recommendation, @Chowseeker1999! You have greatly improved the quality of my life, I must say.
I almost went to Necco for my birthday, @J_L. After seeing your gorgeous photo, I must really have a meal there soon.
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Got out of work early on Friday, headed over to Tentenyu and got seated immediately. Had the Tsukemen with egg. The egg was done so well. Loved the chicken dipping broth. Itâs wonderfully chickeny rich but not so rich you have to tap out early.
Tsukemen
The egg
Later that night, tried Silog down in Torrance. Itâs supposed to be Filipino fusion but I found it very traditional. They were out of lumpia and the adobo ribs by time we got seated. Bummer. We got the longanisa and tocino combos. Appetizers of the adobo chicken wings and sisig.
The wings were typical fried wings, I didnât find any adobo flavoring in it. Non of that distinctive balance of flavors with vinegar, garlic, bay leaves and pepper that make a good adobo. The sisig was more like a pulled pork version rather than the traditional bits and parts. But the seasoning was done well, the green onions and chicharon on top gave it a good textural difference. I would be pretty happy with this and a bowl of white rice washed down with a San Miguel.
Combos came with a small side salad, garlic fried rice and an egg. Your typical silog. The fried rice and egg were prepared well, although I like a heavier hand with my garlic fried rice. Egg had plenty of runny yolk. The tocino seasoning was well balanced, not too sweet, meat tender. The longanisa was juicy but not fatty with a nice grind and texture, no big bits of fat. In the pic, I started digging in to split the portion in half before I remembered to take pics. Overall, I liked this place although Iâm not entirely sure what theyâre trying to do differently. Itâs a nicer setting than your typical turo-turo joint but the food isnât that distinctively different.
Still, Iâd probably give them one more shot to try the lumpia, the adobo ribs and some of the other dishes.
Wings
Sisig
Tocino
Longanisa
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Iâm with you. I prefer fillings w/my bread or tortillas on the side. Looks really good. Whereâd you get the Tarako Pasta?
Not surprised the Peach Tartlette was good. Eat as many peaches as you can folks! Now is the season!
Good report Malady. Thanks.
If you canât make it to Altadena, try their cart downtown.
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[quote=âPorkyBelly, post:46, topic:3671â]
try their cart downtown.
[/quote]Youâve been holding out on me. It doesnât come with Italian Movie Night. But distance wise, will be much easier to try his delicious gelato.
First time posting photos, excuse whatever happens. Hatchet Hall.
Hoecakes w crab salad and country ham. Can eat like a taco.
Ice box cake. Like tiramisu w. Coffee cajeta-like sauce.
Rabbit schnitzel w. cucumber/dill sour cream and some sauce that when cream hits it turns to stroganoff like sauce.
Game hen with buttery sauce that is great to dip hen, or really anything, in. Delicious okra on smaller plate. Wife thought best fowl ever. We sucked the bones.
Blue lake beans w bacon and onions, coursed out w. Schnitzel .
All very more-ish.
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Forgot to say, longer, more detailed post, with nits picked and hoecakes elaborated upon in Hatchet Hall thread.
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Thanks so much for the info, @PorkyBelly! Iâve been meaning to see the Ruth Asawa sculptures in the Revolution in the Making exhibit at Hauser Wirth & Schimmel. What better excuse to try some great gelato at the same time!
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626 Night Market
Lazy Bear
Lazy Bear is one of those places that have designed their theme to get Instagram likes. They make different curries and the rice is in the shape of a bear. The crab curry is good, albeit a smallish portion for $10.
Cloud Food Creations
Shaped cotton candy, again for Instagram likes. My son enjoyed the cloud poop emoji one.
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Cloud poop emoji cotton candy - brilliance.
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Forgot to post last weekendâs rundown.
Dune
Bub and Grandmaâs Sourdough Toast and Morro Bay Avocado + Heirloom Tomato:
It looks beautiful and ridiculous at the same time. We werenât sure how to tackle it at first (itâs unwieldy), but once you get a bite with all the elements, itâs a pretty delicious rendition of Avocado Toast. 
Like @ipsedixit, weâve avoided the Avocado Toast craze for a while. The Sourdough Toast was nicely toasted and crunchy, and the Morro Bay Avocado base was creamy, buttery, savory and balanced with the herbs and Heirloom Tomatoes. It was Spring-like and not very heavy.
Dune
3143 Glendale Blvd.
Los Angeles, CA 90039
Tel: (323) 486-7073
Kee Wah Bakery
Thanks to a recommendation from @ipsedixit, we stopped by Kee Wah Bakery to try their Egg Tarts.
Egg Tart:
This was the first of 2 types of Egg Tarts they had. This was the standard type found at Dim Sum restaurants. Kee Wahâs was still toasty warm (not piping hot though, unfortunately, but we realize getting there at the right time is the key for that). It was sweet, creamy, the pastry was flaky. A pretty good Egg Tart (and better than the cold Egg Tarts found on most Dim Sum carts (cooked hours ahead of time)).
Portuguese Egg Tart:
This was way more fragrant than the standard Egg Tart. It tasted like Vanilla was added in? I wish we were able to get these fresh out of the oven (not sure what times they release a new batch throughout the day), but even at a slightly warm temperature they were nice.
Century Egg Dome:
Ah yes. And here we have the stupid dare from one of our friends, noticing the oddly named âCentury Egg Domeâ label on this pastry.
I was thinking, âThere is no way they actually use a real Century Egg inside a sweet pastry?!â 
Then we sliced it open, and indeed the gasps started to roll out LOL: 
Is this seriously a traditional Chinese pastry? I called up one of my friends who was knowledgeable about this stuff, and he said, âYes, this is legit.â Took a bite.
After getting over the visuals, itâs actually strangely tasty! 
The outer pastry shell is flaky and with its neutral flavor, it helps to dilute the Century Eggâs sulfuric qualities a bit, but the Egg itself is also creamy, and then thereâs a sweet Ginger Pastry Cream that helps to counter / complement the Century Egg. @ipsedixit and all the experts, is Kee Wahâs rendition a proper version?
Kee Wah Bakery
150 W Valley Blvd.
San Gabriel, CA 91776
Tel: (626) 280-2515
Sunny Blue
Stopped by Sunny Blue after @MaladyNelson recommended the place. I love Onigiri, but outside of Izakayas, we havenât really sought them out much.
Shiso Ume - Japanese Pickled Plum with Fresh Shiso Leaves:
First of all, the Nori wrapper was crisp! Each bite gave you a nice little crunch, and I love Japanese Ume (Pickled Plum), and the fresh Shiso Leaves were so aromatic (just as lovely as fresh Basil).
Miso Mushroom - King Oyster Mushrooms and Enoki Mushrooms Sauteed with Homemade Miso Sauce:
Sadly, this one was undone by the large King Oyster Mushroom sitting at the center being too chewy and undercooked, which resulted in you trying to break up the King Oyster Mushroom into bite size pieces as you took a bite, and the Miso was too salty. 
Stewed Pork:
They had a Stewed Pork Onigiri which was OK. It was savory, and felt like a non-traditional offering. The Rice and Nori were still fantastic though.
Hijiki - Seaweed, Shiitake Mushrooms, Tofu, Green Peas and Carrots:
This was tasty. Hijiki was lightly sweet (but not too much), tender with a little bit of bite. The rest of the vegetables were soft and cooked to nice tenderness.
Wasabi Tsukudani - Fresh Pickled Wasabi with Pickled Konbu:
But our favorite was the Wasabi Tsukudani Onigiri! Visually it doesnât look like much, but the burst of Wasabi, tempered by the Pickled Konbu (Kelp) gave this Rice Ball a fragrant, spicy, eye-opening kick, but also with a delicious savoriness. The crisp Nori and warm Rice were wonderful as well. 
Sunny Blue
2728 Main Street
Santa Monica, CA 90405
Tel: (310) 399-9030
Baroo
Much has been said already about this strange, experimental place. It seems a bit polarizing to various members here. I held off on going for so long because of it.
Baroo is in a rather nondescript, humble little strip mall along Santa Monica Blvd., with no signage. Walking in, and youâre greeted by a few small tables and youâre face-to-face with a wall of Fermenting Things.
House Fermented Kombucha with Elderflower:
We wanted to try the Rose version since @kevin raved about it, but they were sold out. Iâve had Kombucha before, but not like this: Itâs super tart, funky and somewhat refreshing. 
Not sure Iâd order it again.
Celeriac (Handmade Pasta) - Celery Roots, Celery Crudite with Pickled Mustard Seeds, Celery Ash, Crispy Jerusalem Artichoke, and Edible Flowers:
I think this dish summarizes the dichotomy in reaction by most visitors here: You look at the ingredients (written in large letters on the wall), and then eat the dish. Then you look at the ingredients again.
It tastes like an elevated version of Fettucine Alfredo, or maybe a Beef Stroganoff without the Beef, but slightly different. 
Thereâs a slight tang, but itâs also savory and rather tasty.
But itâs strange. You see the fancy / exotic ingredients, you see the prep work done in the kitchen, and the taste is somewhat familiar but strange.
Kimchi Fried Rice - Pineapple, Fermented Kimchi, Amira Basmati Rice, 63 degree C Sous Vide Egg, Gremolata, Pineapple Jalapeno Salsa, Surple Potato Chip, Roasted Seaweed, Toasted Buckwheat & Quinoa, and Micro Greens:
This is another strangely disconnected dish. I can see why some people order âKimchi Fried Riceâ and you have expectations and then you taste Barooâs version.
This tastes nothing like a standard âKimchi Fried Riceâ at all. We were mentally prepared after reading all the differing views on this place, so I was just prepared to eat weird flavors LOL.
Itâs spicy, salty (not overly so), almost tastes like thereâs Anchovies in this (but thereâs not), with a bit of sweet as well. Thereâs no great wok crisping going on here. So as a âFried Riceâ? I think itâs disappointing. But as a âWhat did I just eat?â strange, new taste? It wasnât bad, and rather tasty in an âalternate healthy take on a dishâ sort of way.
Barooâs Ragu Style (Handmade pasta) - Spicy Faux Oxtail Ragu, Tendon Puff, Gremolata with Heirloom Cherry Tomatoes, Krout Powder, Three Years Aged Parmagiano Reggiano:
The ingredients sound like itâs some kind of extravagant, unique pasta dish, but the taste is that of a delicious, but standard âBeef Ragu Pasta.â Itâs not bad at all, but for all the âmad scientistâ PR and articles written about Baroo and its chef, we felt like we were eating a clean, âchef versionâ of a Beef Ragu Pasta, but nothing unique.
Noorook (Koji) - Mixed Grains with Jobâs Tears, Kamut, & Farro Grains, Roasted Koji Beet Cream, Concentrated Kombu Dashi, Toasted Seeds (Sunflower & Pumpkin) & Macadamia Nuts, Fingerlime, and Rose Onion Pickle:
This was probably the most unique dish at Baroo, and one that finally lent credence to the âWhat the hell did I just eat?!â reaction some people ask after going to Baroo.
The Noorook is nutty, slightly tart, and definitely unique. Weâve tasted nothing like this before.
But is it good? Is it tasty? I think so. Itâs different, but the composition is such that, the combined ingredients come together to make a dish that is pleasing to the palate, although strange.
In the end, I think âExperimental Fermentationâ is probably one way to describe Baroo. Is it the most exciting / greatest new restaurant in L.A. (as named by one famous magazine)? Out of our group that went that night, only 1 person thought it was really unique and outstanding. The rest of us felt some dishes were interesting and very unique (Noorook), while other dishes were well-executed, but ultimately âAlternate Vegetarianâ versions of familiar dishes. I enjoyed my visit to Baroo, but it wasnât something I found myself craving the next day.
Baroo
5706 Santa Monica Blvd.
Los Angeles, CA 90038
Tel: (323) 819-4344
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Chow your pics and reviews are always stunning . I always enjoy them . And I donât even live in LA . Thanks
Our entire party really liked the crab curry.
Yes. As proper as one can expect nouveau Cantonese bakery foodstuffs to be.
For me eating at Baroo felt like a forced task rather than an enjoyable experience, which (for what itâs worth) is what eating should be about.
Hi @Emglow101,
Thanks.
Hi @ipsedixit,
Re: Kee Wah Bakery - good to know. Thanks!
Re: Baroo - I could see that. If we went there without any of the great reports from you and others who went first, I could see myself eating the Kimchi Fried Rice and stopping after 1 bite, wondering how it was a real âFried Riceâ and being disappointed.
But even after knowing that things might be strange / different there (which helped), their Fried Rice isnât something we really enjoyed. It was OK in that alt-interpretation sort of way. Re-reading your report in the Baroo thread, I would agree: It does feel like it lacks that pop, that punch that would make a dish really sing. But on the subtle side, on the healthier(?) side, and for mainly vegetarian-focused dishes, I could eat this over places like RFD.
[quote=âChowseeker1999, post:53, topic:3671â]
weâve avoided the Avocado Toast craze for a while.
[/quote]Why?
Hi @TheCookie,
Oh, maybe I shouldâve phrased it better: I just never joined the fad? I guess I might have started being aware of âAvocado Toastâ appearing on some menus a while back, but it always sounded a bit strange back then. I love Avocado in my Salads, Guac is usually tasty, but it just didnât seem to sound appealing as a bread item. Then more and more articles, restaurants, people started talking about it, and we tried it, LOL.