they were dicks. - i wasn’t there and i know it.
when the most diplomatic of FTC-ers - a person who has successfully defused scores of ruffled feathers on this board - says they were dicks I am postiive they were indeed dicks.
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Hahahaha
https://www.google.com/amp/amp.laist.com/amp/articles/create%3Farticle_id=587bbc077cdc0c00012f60b8
Of course, it’s all great until people get sick. Reason why I quit going to Brent’s.
Edited to add this was the Westlake location.
Please do remember this was from 2015 and not at the Northridge location.
That’s why I edited my post, but it’s the same family- with allegations going back to 2007.
My dad eats breakfast at Northridge every day and it never bothered him- different strokes.
I’m not bothered by it because I’m certain it’s still cleaner than my kitchen. And I’m not afraid of the food in my kitchen. Therefore unless I see roaches it’s all good.
And even if I do see roaches, I might come back in a few days if the food is good enough.
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You’d be surprised at some of the uber discerning tastes that roaches have.
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I went for firs time last week and like many of you mentioned above. It is really heavy and porky and not really that craveable, like overwhelming almost. One thing though, maybe it was just an off night but my tsukemen soup came out lukewarm? At the time I thought it was supposed to be like that, but when I went back again the next night to try the tonkotsu, I saw tsukemen at the table next to me and it looked steaming hot.
I don’t know if I’d opt for the tsukemen over their tonkotsu again though. The tonkotsu was delicious, hard thin noodles, perfect gelantinous melt in your mouth chasu and piping hot broth. Oh, the menma in the tsukemen was very menmarable; lightly funky and tender! Why is Daikokuya’s menma so stanky?? Anyway, I’d go back just for the special noodles for the tsukemen. So thick and chewy. Super dank.
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“C” for Chinese don’t mind…
Every restaurant poses a risk to public health.
Because restaurant inspections by the health department is a joke even among health inspectors.
Sure, technically that’s not incorrect.
But do you not think that there are some restaurants that, by virtue of safe practices, have such a low incidence of harm to their patrons’ health, that their operation does not really present much of a “risk” to public health (in the way the word is normally used)? Of course safe practices cannot absolutely eliminate the possibility of foodborne illness, but having high cleanliness, food handling, storage, and preparation standards can greatly minimize the risk, such that eating there isn’t really risky, right?
Not talking about Tsujita.
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Tsujita Killer Noodle is opening up on Monday on Sawtelle. Killer Noodle will be a tantanmien/ dan dan noodles specialist.
On Sunday at 11am they will give out 300 bowls for free.
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For what it’s worth, Tsujita on Sawtelle is now back up to an A.
And also for what it’s worth, good god almighty that tsukemen ramen is so good. Even better than I remembered. I think that I had internalized this chain and thought that it was a super bomb, but that’s not my experience at all. I’m mean, it’s not light fur sure. It’s still worth the wait, though.
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Bring a sudachi (when in season, you can purchase it across the street at Nijiya Market while waiting for your table at Tsujita) to squeeze into the bowl towards the end. Flavor multiplier X5. Real Fruit Ninja shit.
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Oh man. What a tip. That’s instead of the lime, right? I remember seeing you mention that, but I didn’t realize you got get sudachi here. Setting a countdown to late summer (when Google tells me they are in season) now.
fyi: mud creek ranch (Hollywood and Wed SM) sells Yuzu and Sudachi in season.
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PSA: The Tsujita - Glendale is firing on all cylinders right now with Ramen Chef Yusuke Kataoka at the helm.
My favorite bowl in LA at the moment.
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