Turkeys coming soon!
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With the cool fall weather and temps dropping into the low 70s we had to get something warm. Yuk Dae Jang. My son always get naengmyun regardless of temperature.
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Helms Bakery by Sang Yoon is now in Soft Open mode. Nice space, with plenty of natural light. Lots of staff, good-looking coffee bar, breads/cakes/pastries to go, hot food kitchen with rotisserie, grab-n-go cold cases…
Sergio himself was present, overseeing it all…
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man’s a winner. love Yuk Dae Jang and naengmyeon
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Thanks so much for the intel!!! Can’t wait to try that Porchetta!!
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The porchetta is delicious, get some of the cold salads too, especially the carrot!
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I went to Ozzy’s Apizza’s new location in North Hollywood. I liked it. I put it at the same level as Lucky’s Pizza (which just opened a new location in Hollywood) – both of which are better than Prime Pizza and Danny Boy (which are their closest comparators). That said, it didn’t strike me as “New Haven style” pizza. Maybe it’s because I ordered just a regular old cheese pizza, rather than the clam pizza or whatever. But it seemed like your classic LA version of “New York style” pizza – like Prime and Danny Boy.
I also went to Sushi Kisen in Arcadia. I really liked it. This may have replaced Hama as my go-to non-omakase spot. It’s a fun environment – not stuffy at all. The chef was real cool. The menu had some harder-to-find favorites – gizzard shad, saba (two ways!), iwashi. The negitoro hand roll was particularly good. (I asked for a torotaku hand roll as well but he said that it’d be better if he just made it as nigiri. And so I did that instead. He was right.) You can order certain appetizers and cooked dishes even if you sit at the bar. I liked their version of “omakase” – no fixed menu; the chef just hits you with fish until you say when. And the prices were very fair. To the point where I think that they may have made a mistake with my check.
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Could you, or anyone here, confirm % similarity of Ozzys to some legit apizza? Not in any sort of gatekeeping way, I just think legit apizza looks delicious and live in a corner of la county where it could be almost the same travel time between ozzys and a flight to NH
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at least when it comes to your typical red sauce pie, new haven style is fairly similar to NY style. So in that sense, ozzy’s is sort of like new haven style. But my guess is that, if you didn’t know any better, you’d just think that ozzy’s was a NY style pizza place — you’re not going to come away thinking that you’ve just tried this exotic and rare pizza style. but again, i got the regular cheese pizza, and not the clam pie. and to me, the clam pie is the true new haven style pizza — nowhere else has anything like that clam pie.
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I did not enjoy my Ozzys pizza at pizza fest. One of the only hyped eateries there I didn’t like.
Burnt crust and flavorless pie unfortunately.
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Thanks for the review! Looks like FattyMart for adults. Looking forward to trying.
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It’s been decades since I’ve been to New Haven, but I remember the clam apizza there being far better than Ozzy’s. Peony and I both really disliked Ozzy’s. Usually I can understand why people like a place even if I don’t like it, but with Ozzy’s I don’t get it at all.
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yeah, branding it as “new haven style” pizza makes little sense and is inevitably going to leave people disappointed or confused. happiness is a function of expectations! and it does sound like they have quality-control issues, with people having wildly different experiences. but yesterday, and for plain old cheese pizza, i liked it.
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The difference between both dough styles is in the fermentation time (NH is longer fermentation) and dough ingredients (NY dough contains oil but not in NH dough)
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Perfect LA Sunday is late show at the Hollywood farmers market, then insert Thai meal then Skylight and maybe a Maru cream top if feeling basic. Usually I am.
Luv2eat express this time
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@honkman hits the nail on the head. I would add to that I believe New Haven pizza is still baked in coal fired ovens - at least according to Tony Gemignani. Here, Gallery: Do You Know These Regional Pizza Styles?, is an interesting article on pizza styles.
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Northern Cafe in Rowland Heights feels different from the other outposts I’ve been to. Brisk walk up and take out business of these veggie and meat options
We got the cucumbers. So simple but delicious. They must go through hundreds of cucumbers per day.
Love the green beans with lot of onion and black beans. Very savory.
Spicy beef noodle soup with hand cut noodles. These noodles were thicc. Chewy. Reminded me a little of sujaebi. Big chunks or meat. Delicious broth.
Stuff my kids wanted. The fresh steamed pork buns were piping hot and filling was excellent. Less sweet than other places. My kids love squid. Kind of different for Chinese restaurant but they devoured it.
Crispy and not oily. One of the better versions we’ve had recently. Especially with Earthen closed.
Pork potstickers. Kind uneven fry but tasty. I burn my mouth of potstickers every time I burst into them and the hot juice burns my mouth. It’s part of the experience like eating pizza.
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Consumed last week in October, but I’m posting tonight!
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Cold plates section looks delish!
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Went to Chichen Itza last night. I really like the poc chuc plate. Something about the almost tough grilled pork with creamy avocado and red onions and some beans plus that crumbly little sausage.
The vaporcito was tasty too.
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