Thank you for the report! This is the stuff that I love to hear and see. I noticed this spot growing over time when heading home getting to the freeway. We should definitely take notice. We all love street food here on LA FTC.
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ditto - excellent - though they are putting less shrimp in it lately which made me move to pork (happily).
Also love the big chicken gyoza
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They’re for another thread, as I don’t want to draw away from the topic at hand, but I do not have nearly as many as I wish I had, or I should have had, which is down more to my nature (somewhat introverted and not wishing to intrude or bother folks) than Jonathan’s, as he was unfailingly kind and supportive towards me. In person rarely worked due to how many people interrupted/interjected, but we did share some emails and Twitter PMs and he made a few references to me in print, once expressing puzzlement and once gently chiding me 
, done in his typical humor.
I wish I had seen “City of Gold” earlier, as I then would have realized his emailing me was part of his process, instead of me not wishing to keep him from things
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always my first bite when I land in Newark
the North Jersey signature dish - Taylor ham, egg, and cheese.. an all-timer
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Spending the weekend in the city? October is the best in NYC.
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I am! The weather in the park is exceptional.. true autumn hoodie weather, can’t beat it! My favorite as well
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National Pasta Day (October 17): In a city rife with mediocre carbs, this magnificent plate of handcrafted tagliatelle Bolognese rises above. Colori Kitchen, formerly located on 8th (near Olive) in Downtown LA, has relocated to a happy, sunny hacienda in the Pico-Union district on Venice Blvd. (just west of Normandie). With always a kind and welcoming spirit, Chef/Owner Luigi and his family serve up sincere, affordable and delicious Italian fare. Support these places.
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On Wednesday there was a collaboration between the Oybar and Erte. Erte doesn’t get much love here, but the manager is a friend. I consider the Oybar to be one of my favorite restaurants in LA - although it’s not an expensive, high end place, but a wonderful neighborhood destination serving delicious, innovative food. So ebeth and I had to go (her mother was out of town). We were not disappointed.
’]
The menu was split between Erte’s standard dishes, Oybar’s usual menu and the collaborative offerings.
First were several starters: tuna crudo, an Erte standard
This was good, but I would have preferred the scallop crudo, an Oybar offering, but when you are going out with your accomplished daughter you, at least I, defer to her tastes.
Next up was Erte’s “Chicories, anchovy and black pepper” an excellent salad.
This was followed by one of the best dishes of the night; “Charred Octopus, emergency–jewish-deli-pickles sunomon salad. It was the first collaboration offering and it was so very good. I have shied away from octopus after “My Octopus Teacher”, but we ordered it anyway.
The pickles really made the dish. Jeff said he made them from a rare cucumber that is only available during a brief season.
For the mains we opted for two pasta dishes that Jeff recommended.
First was “Upper West Side Campanelle smoked trout, cream and chive” this was so, so good! Jeff smoked the trout, and it was perfect! Just a kiss of smoke, not too much salt, and it blended perfectly with the cream and chive. @PeonyWarrior, whose opinion I respect, mentioned in the Erte thread than their pasta was past al dente but this was right on the money.
We closed with “Grano Arso Cavatelli grandma’s jewish brisket sugo”
This was cavatelli made with charred flour topped with an almost sweet sugo. Another wonderful dish!
All in all a magical night. The restaurant was full, and the noise level was hard on my aging ears, but the food was worth it. Both Jeff and Andrew, the manager of Erte, kept checking on us. The service was excellent.
As an addendum the Oybar has been discovered. Unless you go early there will be a wait, so Jeff has opened up “Vey in the Back”, a cocktail area where you can wait until your table is ready.
It’s another play on his Jewish heritage. For those of us in the Valley it is wonderful to have the Oybar!
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Thanks so much for reporting! We are so happy to have them in the neighborhood. The Cioppino is still the play!!
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Can someone explain the in-joke to me? 
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Jeff, the chef/owner of the Oybar, draws on the memory of his Jewish grandmother’s cooking for his culinary inspiration. He frequently makes jokes about this (he was a writer on “Friends”) for instance his version of poutine is called “joutine”, or the new bar is “Vey in the Back” playing off the Oy from Oybar.
The pickles in the octopus dish were quick pickled like a half sour pickle from a Jewish deli thus “emergency-jewish-deli-pickles”.
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Just to piggyback on what @ebethsdad said ‘regular’ jewish pickles are lacto fermented in a salt brine and take up to a couple weeks to make
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Same here! (And always on a roll….)
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Does Brent’s offer complimentary pickles? I can’t remember.
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A more accurate explanation than I furnished.
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Not sure; I was basing the reply on https://www.zingermansdeli.com/, the best deli I know of (although Langer’s pastrami is better).
If you are ever anywhere near Ann Arbor I highly recommend a visit. It is a great operation.
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I mail-ordered mugolio from them.
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They make excellent Pimento cheese
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Rosio Sanchez and Yia Vang guest tacos at Damian today. Both great, REALLY loved the veg and unexpected octopus/cheese combo on rosio’s.
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They do at that, and they give out the recipe, Zingerman’s Pimento Cheese Recipe – Zingerman's Roadhouse
It’s a class operation.
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