Not the OP but any Dutch Baby is a friend to me so I went looking for the menu.[linked] It is a SAVORY DUTCH BABY. The rest of the menu looks super good including that lamb stew.
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Same thing - as is a popover. Variation is usually the type of fat used; Dutch babies and popovers are generally made with butter while Yorkshire pudding uses tallow. That said I have made the base recipe with schmaltz to serve with roast chicken. Delicious!
Great recipe, https://www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe, if anyone is interested.
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I was headed this way after a show at the Teragram last night and found Figueroa by the Orsini almost completely empty. Only Mrs. Knafeh and the Era truck were still there. I was afraid that parking concerns had demolished the Halal Highway, but I turned left and found that they’re all still there, just now on Sunset past the apartments heading towards Beaudry. Makes me think that the wheeled units are allowed to park by the apts but the stands are not.
The double-parking on Sunset was present but not as bad as on Fig, possibly because there are spots on both sides of the street there. I got some decent lule from a stand whose name I didn’t catch, but I’d guess that the operators were Central Asian. Maybe it was the Asman guys but I saw no sign or menu. XJ is now up by the Jack in the Box.
Anyone know if these places are open on Wednesdays? I neglected to ask.
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Judging by the few IG pages I know, most places are not open on Wednesdays. Farhod likely is open on Wednesdays, though, as their IG suggests they are only closed on Mondays. (I linked to a handful of these places back in October, though I’m sure the scene has changed since then.)
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Re: Plov. This brings back memories of heading to Tashkent Produce in Valley Village only to be told (in a thick Russian accent): “Come back, 3 o’clock.” It used to only be available after 3 on weekends, but for the past several years, various sized to-go containers of Plov are stacked on a ledge/shelf next to the deli counter.
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Thanks for the tip and the link to your previous write-up!
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I love it when you share memories!
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Thanks, JKB. At this stage, memories are just about all I have, since my pitches go without reply (how rude!) 
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Brief off-topic: do you need more social-media numbers to get a response to your pitches? If so, would your “likes” here count toward that?
I don’t know. I’m active on instagram, on Bluesky, bailed on Twitter when my account was taken over by Bitcoiners and I received no help in wrestling it back (I did, finally). Aside from less opportunities for freelancers, but still some getting gigs, and that most editors don’t likely know me from Adam, I can’t explain it. I wish I knew, or these same editors that don’t even have the courtesy to reply would offer an explanation.
Is it my breath? I mean, I do like stinky tofu and natto, but I brush 
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I’ve followed you for quite a while now. You’re a great writer, and willing to deep dive into unfamiliar territory. Keep at it!
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