happy november
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Wow! I can do one of these live!
We went to see UHF live and got SOAKED. Even with a rain coat. By the time we escaped Hollywood, we desperately in need to Ramen. Iki was closed so we opted to Slurpin which was open until 1a tonight
We enjoy Slurpin and I like that they have small bowls. Their broth is rich but not too heavy or salty. It has a wonderful deep garlic flavor we both really like and they do excellent noodles.
The only thing I don’t like is they nickle and dime toppings. So eggs, bamboo and other toppings are extra. It only comes with green onion.
I didn’t realize I wanted to contribute until I ate most of the bowl. 
But this gives a good idea of the bowl, noodles and extra egg.
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Stewed pork leg from Lacha Somtum. One of my favorite things I’ve eaten this year. Deep sweet soy and star anise flavor, tons of delicious pickled mustard greens, broth instantly made my lips sticky. Lots of delicious skin and connective tissue. I’m already dreaming of going back and ordering it. It was from a separate menu they brought to the table, which doesn’t seem to be on their website. Very curious about ordering more items from that part of the menu, lots of soup/hotpot style dishe
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That sounds delicious, but that egg is so sad.
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That late-night Slurpin stop sounds perfect after getting soaked — I love a smaller bowl too when the broth is rich. Rich but not too heavy or salty is a hard balance to hit, so thanks for sharing the photo.
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Return visit to Bourekas in Beverly Hills looking for “my” bourekas.
This time I tried the egg salad one, which I was told was their most popular.
Egg salad bourekas
Alas, this is not “my” bourkeas, even though it may be their most popular. (It also looks nicer in all the pictures from the Instagram influencers, because it comes flecked with green chives, which I asked them to hold because I don’t like chives).
I had two problems with it. First, I knew it was egg salad, but somehow I imagined it would not be cold and would be more like scrambled eggs on top of a bourekas. But it was cold, maybe not “ice” cold, but cold nonetheless and I didn’t like the contrast of a piping hot bourekas, straight from the oven, topped with a cold egg salad. The other problem I had with it was that the egg salad was extremely rich (cream, mayonnaise, I’m not sure what) so I think it would have been better on a plain piece of toast, rather than topping an already very rich buttery bourekas. I found the double richness cloying and too much.
I got there at 7:20 a.m. on a Sunday morning, to already find the restaurant packed and I had to stand in line. It seemed like a Beverly Hills parents’ meet-up. Lots of babies and toddlers, some more well behaved than others. (It’s an extremely tight space and I thought one rowdy toddler was going to bump against my table and send a steaming hot cup of tea flying). And one person came in sans child, but with a medium sized dog, who she plopped on the bench next to her. I’m a dog lover myself (and will be the one on a plane who will offer to sit next to a service dog when others complain they are “allergic”), but seating a dog in a tightly spaced crowded restaurant seemed a bit much even to me.
So depending on your own personal sense of space, judge whether you want to be at Bourekas on a Sunday morning, at least to dine in. I did see people getting multiple boxes to go.
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The Andhra Spicy King Thali from Bhimas Veg (formerly Tirupathi Bhimas) in Artesia.
Nine dishes full of Andhra Pradesh recipes surround a large bowl of basmati, while chapati, appalam, and a hidden salty yogurt come on a side plate. This is a dream for someone with a large appetite, as each and every dish is unlimited and you can ask for as many refills as desired.
There will certainly be some rotation of dishes from visit to visit, but on this day the staples of more sambar, the tangy peppery soup called rasam, and a couple Andhra curries were all hits. The stir-fried dry vegetable dish was also delicious, as was the bowl of traditional regional pickles. Since everything was so good and needed to be finished, the only “refill” necessary was the water cup and one extra piece of chapati. Overall, despite “spicy” being in the name, the flavors are not overpowering for those used to eating spice in their meals.
Working on a full article about this almost two decade old restaurant, should be out tomorrow.
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Jon N Vinny Beverly Hills. Always solid. That parking lot across the street is a nightmare.
Ocean Prime
Tasteless. Waste of money and calories
Dry aged NY appetizer. Well cooked nice crust.
Black cod and some rolls. Pretty good.
Excellent sides. The fries were some of the best I’ve had in recent memory.
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Re Ocean Prime, okay I’m intrigued. What is that? It looks “fancy.”
“Glitz & glam meets surf & turf” chain.
What Robert said but I would choose Ocean Prime over Maestros
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they do a killer happy hour too, but not quite as good as the branch in Vegas. Also $2 oysters during Friday happy hour.
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No real reason to post this except it cracks me up, no clue if it’s original to moverandshakerco ig
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Looks great. The kao moo (stewed pork leg) pad kra prao is one of my favorites at Ruen and Pailin.
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oooh I’ll have to try it at those places and see how it compares!
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My daughter asked why they can’t open Courage Bagels near us in OC. I told her because it was $90 for bagels this morning and once a year is the right cadence for our family. Line wasn’t too bad and the bagels are top notch.
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Chowpups say the darndest things…
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That $90 bagel run line got me — once a year sounds about right for that drive. Hope she gets her wish on the next trip up.
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What did you get for $90? More than just what’s in the photos, no?
Pictured
Half salmon roe bagel
Full whitefish bagel
Full smoked salmon bagel
Not pictured
Full almond butter jelly bagel
Half bagel with cream cheese
Latte
Tax and tip
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