Most dishes are about a dollar more now but that’s the only change
Where the hell is this done? It makes so much sense, but, TBH, I didn’t know this was a thing…other than Turkey, I have not traveled in the Middle East.
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I’ve seen them do it in Paris and I think Munich! curious who will do that here, if anyone…
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When I was traveling around Egypt/Israel/Palestine in the early 2000s it was the standard practice. I don’t see it much here.
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I feel like btw the pita trick and seeing the word “falafelero” for the first time, my mind is blown. 
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Is that the way the place with the line in the Marais does it? Had it one August (when even that line was shorter than normal) years ago but do not recall the layering.
If you are referring to L’As du Fallafel, then no, I don’t think they do that…
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That’s within 2 days… #inflation
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Manila Inasal
I went to Daybird but it was closed and I got a sense from the papered up windows permanently. Sad if true! I made lemonade and went to Manila Inasal in the same plaza. The restaurant was surprisingly pleasant, and the milkfish was surprisingly delicious. It’s popular too; about 20 people at 2:15 on a Friday. For some reason a Filipino singer doing a karaoke-ish cover of Nothing’s Gonna Change My Love For You made my day.
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relocation to the melrose one is permanent, yup.
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whoa. That looks scrumptious. I appreciate your posts that include some reference to the music playing, on top of the superb info on the food . this made my day.
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Went today and let me put in a word for the zhoug – it was hotter than hell (just the way I like it). Chicken pargiyot - nothing earth shattering but just good homey food. And as many years as I have been going there, I also didn’t realize that on Fridays they have big chafing dishes of pre-made food for take out. Picked up some baked chicken to go with, of course, a big tub of zhoug.
P.S. @joe , I thought that the red stuff in your picture was not zhoug because I always think of zhoug as made with cilantro, but it turns out there is, in fact, such a thing as red zhoug. They gave me some of the red stuff today as well, but way too mild compared to the green stuff.
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Thank you for the kind words!
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I drive by that place all the time and have been curious about checking it out…did you try anything else besides the milkfish?
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i just ate milkfish. No rice, stupid diet, but it came with tasty cucumber salad. I really did like that milkfish, I want to go back to the restaurant. The menu was big and interesting.
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Marée
We liked this restaurant, more than Lielle, though Lielle obviously has higher ambitions. The highlight tonight, the dorade, was “serious restaurant” level — superior in freshness, skin consistency, skin crispiness, and flesh texture. I liked it more than the similar sea bream at Angler SF. Other dishes were simpler but good. The food feels tight and serious—the kind of stuff a three Michelin star chef with culinary dysmorphia views as casual.
Petit Trois makes for a good comparison. Marée is the more sophisticated, polished restaurant; Petit Trois the more classic bistro with bolder flavors and more relaxed cooking. I probably choose Petit Trois. Peony chooses Marée.
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Yeokjeon Halmaek in Fullerton packed on Saturday night at 5:30. Famous beer pub from Korea with over 1,000 locations. Fullerton is the 1st US location. The coldest beer. It’s spicy and salty beer pub menu but the food was actually pretty good. Food comes out quick after you order on the iPad. We would come back. I’d order the spicy squid and ramen cheese tteokboki again.
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That looks like beer float…
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The fried shrimp sandwiches and fried shrimp heads are pretty epic with the frozen beer.
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Pampanga Bakery - Artesia
Best turon I’ve found in LA/OC area.
Gold Banh - Glendora
Thicc cut pastrami with pate and aoili, et al makes this a great sandwich. The 1/2 pound version is better than the full pound, and always get the bread toasted in garlic oil.
Bowlz LV - Las Vegas
Love these ahi tuna inari bombs
The Dutchess - Ojai
Really good morning bun and chocolate twists
Egglsut - Las Vegas
They might have the best French toast sticks ever
Popotla - Rosarito Baja California
Amazing seafood especially the camarones empanizados
El Yaqui Tacos and Mariscos - Santa Ana
Get the pokastrankas and basically everything else here
Bay Cities - Santa Monica
Holy shit I never knew the chicken parm sandwiches was this good.
Reheat in the oven for 15 minutes and the bread texture becomes utterly epic!
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