#potato pizz

[biohazard-inevitable]

The beast has consumed too much aciiiiidddd

[ginstermoff]

I have a very specific yet seething hatred for food that looks like other food, usually it's cake.

"Realistic Hamburger cake-" GROSS.

"Sweet Pizz-" APPALLING.

"Chocolate hot d-" HIDEOUS.

BUt the worst thing is german Spaghetti-Eis. It's vanilla icecream pushed through a pasta/potato press so it looks like spaghetti. Then strawberry sauce added and topped with white chocolate flakes for parmesan.

No. Absolutely not. Get the fuck away from me you culinary treachery, I will not yield, I will not bow to your delicious deception you frigid fiend! Away with you! May you melt in the burning sun of my wrath until your saccharine sins are sizzling into the flesh of mother earth.

May the gourmet gods have mercy on your wretched soul, for I will not.

[semprelibera]

the idiot on that post who doesn't know about cacio e pepe, white pizza, and countless other dishes...

but you know what's funny. they just sound mad europeans managed to also make iconic use of 'their' ingredients. well do better yourself then !

I KNOW like, my point was that what the world considers iconic “Italian” dishes are actually Italian-American or Italian-inspired American (heavy in tomato sauce), while to us Italians, as well as people who are familiar with real Italian cuisine, the dishes which we’d consider iconic are actually older than the Columbian exchange or only use “Old World” ingredients...

I mean, if I had to say what the most iconic (as in the ones that everyone knows and can find outside of their region) dishes which do not contain American ingredients are, I’d say:

Ferratelle, castagnole, focaccia, piadina, arancini/e, Sicilian cassata, Sicilian cannoli, crostoli/frappe/chiacchere/cenci/galani/lattughe*, Neapolitan pastiera, carbonara, gricia, cacio e e pepe, fegato alla veneziana, castagnaccio, panforte, seadas, cornetto, basil pesto, maritozzo, torrone, zeppole, Maraschino cherries, bruschetta, struffoli, granita, gelato, erbazzone, porchetta, cotognata, frutta di Martorana, nacatole, torta della nonna, taralli/tarallini/tarallucci, grissini, savoiardi/pistokkeddos, ciambelline al vino, farinata, fregula, risotto alla milanese, pizza bianca, tortellini in brodo, crostata, babà, baicoli, budino di riso, ciambellone, biscotti del Lagaccio, cantucci, cotoletta alla milanese, biancomangiare, panettone, gubana, canestrelli, brasato al Barolo, brigidini, pasta con le sarde, canederli, ravioli ricotta e spinaci, pere al vino, cannoncino, pane carasau and guttiau, casatiello, gnocchi alla bava, chnéffléné, coda d’aragosta, bomba/bombolone, crema fritta, tigella/crescentina, delizia al limone, frìtołe, gelo di melone, krumiri, mandorlato, malfatti, meringa, necci, saltimbocca alla romana, mostaccioli, pasta di mandorle, ribollita, panelle, pasta e ceci/fagioli/lenticchie/fave, pasticciotto, polenta, risotto alla marinara, torta pasqualina, frisella, focaccia di Recco, agnolotti, gnocco fritto, sbrisolona, zabajone, vitello tonnato, passatelli in brodo, mozzarella in carrozza, amaretti, ciambella, brioscia, plenty of pizze including the original Marinara which is way better than the one people call Marinara today...

*No campanilismi here 🇮🇹

While I’d say that the most iconic Italian dishes which do contain American ingredients are:

Gnocchi di patate, graffa, crocchè (potato); pizza Margherita, pizza alla marinara, pappa al pomodoro, lasagne alla bolognese, lasagne alla napoletana, parmigiana di melanzane, insalata caprese, sfincione, timballo, sun-dried tomatoes, caponata (tomato); tortelli di zucca, gnocchi di zucca (pumpkin); ‘nduja, pasta all’arrabbiata (hot chilies); tiramisù, gianduja, baci di dama, salame di cioccolato, cuneesi al rhum, zuppa inglese, setteveli, zuccotto, Modica chocolate (cocoa); corn polenta, pan meino (maize); pandoro, panna cotta (vanilla); peperonata (bell peppers); zucchine alla scapece, pasta alla nerano (courgettes).

So yes, while the Columbian exchange did influence Italian cuisine, either by leading to the evolution of pre-existing dishes (EG.: pangiallo was invented over 2000 years ago and nowadays it’s not uncommon to see people add dark chocolate to the recipe; the original pizza alla marinara did not contain tomato sauce and was made with anchovies, capers, garlic, black Gaeta olives, oregano and olive oil - all of which are very Mediterranean ingredients) or to the creation of new ones, but claiming that New World ingredients-based dishes are all there is to Italian cuisine, or that its most iconic dishes are made with them is factually wrong and the reason why this stereotype exists in the first place is due to Italian-American culture/US stereotypes of Italy and Italians being passed off as authentic Italian and its spread outside of the US is a direct result of US cultural imperialism.

I also find it ironic how they all conveniently ignore that Asian, African and other European cuisines outside of Italy’s also use American ingredients... I have yet to see someone claim that shahi paneer is not Indian or that paprikás csirke is not Hungarian while I have seen plenty of Americans claim that pizza Margherita (which they believe is the only kind of pizza there is) is actually American just because tomatoes are not native to Italy.

[stewyonmolly]

saw you asking for recipe recs recently - do you have any good vegetarian recipes that don't have tofu in? I'm trying to cook more exciting stuff but i have about three meals on rotation rn

vegan naan pizza w pesto and sweet potato

gluten free almond flour banana bread (has eggs)

vegan handmade ravioli

zuppa di ceci (chickpea soup)

麻醬麵 (taiwanese sesame noodles)

pizze fritte (fried pizzas)

tomato soup using canned tomatoes

tomato garlic rosemary focaccia O focaccine mini focaccia

tortino integrale yogurt e noci (breakfast cake made w yogurt and nuts)

brown butter cardamom yogurt plum cake

[rugantino7]

Pizza panna, mozzarella di bufala prosciutto cotto di Praga and potatoes #sicily #food #cibo #pastriesfordays #sicilia #sicily🇮🇹 #siciliabedda #messina #messinabedda #italia #italy #italy🇮🇹 #italyfoodporn #italianfood #italianfoodporn #sicilianfoodporn #pizza #pizzatime #pizzaitaliana #pizzalover #originalpizza #pizze #prosciuttodipraga #patatine #patatinefritte🍟 #parmigiano #parmigianoreggiano #parmesancream #panna (at Fratelli la Bufala Messina) https://www.instagram.com/p/CeQrjFStJI2/?igshid=NGJjMDIxMWI=

[foodbytesback]

The Great New York State Fair- Drive-thru Style

It shouldn’t come to a surprise that the Great New York State Fair has been cancelled this year.  Cmon, people, there’s a pandemic out there, there’s no way they could’ve gotten away with not closing it.  But a lot of people have been saying “it just doesn’t feel like the end of summer without the Fair,” which leaves me asking, “Damn, y’all actually had things left to look forward to?”  

Soul-crushing memes aside, there’s still a way for those who apparently still have some sense of time (or at least in terms of things like “seasons”) to still get their Fair fix.

“Orange Lot Madness,” named for the parking lot it’s being held in, is a fairgrounds-adjacent collection of vendors trying to make up for the fact that their biggest source of income has shut down for the first time since 1948, and has apparently been running every weekend from the start of August (oops, I’m 3 weeks late on this) until Labor Day weekend.   

The event was originally organized by Villa Pizze Fritte, a fried dough stand, they have since been joined by Big Kahuna (home of my beloved caramel crack fries), Ashley Lynn Winery (one of many wine slushy stands), and Carnival Eats (which as far as I can gleam from their god-awful website makes… generic carnival food).  The “drive-thru” aspect comes in as cars line up at their vendor of choice, where PPE-clad employees take your order from your window and deliver the food to you when it’s ready.  And since most carnival games and attractions would require levels of constant sanitation that just… don’t happen at fairs, they have decided to provide additional entertainment in the form of drive-in movies.

On the other hand, for those who feel that trying to navigate the fairgrounds’ parking lots is the worst part of the Fair Experience™, syracuse.com has also put together a guide for how to host your own Fair.  Most of it is honestly kinda hokey, like “charge your friends 25 cents for cups of chocolate milk,” “ring toss game with empty beer bottles and shower curtain rings,” and “host a butter sculpting competition, with a grand prize of all those quarters you got from your milk racketeering.”  They also suggest making some fair food at home, but also have the audacity to suggest “baked potato” and “corn on the cob” are fair staples? For those with higher culinary ambitions, they’ve also published recipes for true fair staples like wine slushies, pizze frittes, and “Hot Beef Sundae.” (Man, I need to stop putting sarcastic quotation marks on everything.) But, just like the Fair itself, it may be hokey at times, but the important thing is being able to have a good laugh at it all with your friends.

Now if you’ll excuse me, I’m gonna grab my blender and do some day drinking. 

[anshumsworld]

Potato Pizza - how to make Potato Pizza - without oven - Anshums World

[jmarjanah838]

Noodles pizza 🍕. Today in New York City, we go on an All-Day Food Tour at the Chelsea Market! No worry if it's a rainy day. There's so much to eat and do under this roof. চুলায় ব্রেড পিজ্জা/Bread pizza/How to make Bread Pizza/Bread pizza in Actual style.

Join today and taste why it's the most delicious rewards program. Fast Noodle & Pizza to świetny pomysł na szybki i pożywny posiłek. Zapraszamy na boxy pełne smaku, oryginalne pizze Fast Noodles & Pizza. You can have Noodles pizza 🍕 using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Noodles pizza 🍕

You need of Noodles (2 small pack).

You need of Cook meat.

Prepare 4 of Egg.

You need 4 of Irish potato.

It's of Carrot.

It's of Red pepper.

It's of Green pepper.

It's of Onion.

It's of Seasoning.

You need of Curry.

Prepare of Thyme.

You need of Garlic.

You need of Ground pepper.

It's of Veg oil.

Fast Food Restaurant in Kraków, Poland. I have Prepared a pizza that is made from noodles. The taste is very good of this pizza. Noodles Pizza recipe - How to make Noodles Pizza.

Noodles pizza 🍕 instructions

Peel the potatoes dice into small cube and wash, add some salt and fry.

Chop carrots and boil for 2mnt, chop your green pepper, red pepper and onion then, then dice your cook meat.

Crack egg in a bowl, add salt,seasoning, ground pepper, garlic, curry and thyme whisk and set aside.

Get a pot of boiling water, drop the noodles and cook for few minutes to soften the noodles, pour in colander and drain the water.

Put a pan on low heat and greas with oil then pour the noodles separate evenly, pour the egg mixture across the pan add toppings, fry potatoes, chop meat carrots, onion, green pepper and red pepper. Cover the pan and steam for 20mnts in a low heat. Serve and enjoy 😋😋😋.

Noodles Pizza - Pizza, Loaf, Rolls Let's do a twist with pizza and make it with noodles. If you like to explore new recipes then you will must like to try this recipe. All of our pizzas are baked in stone slate ovens, using only the highest I ended up at the Zion Pizza & Noodle Cafe because of convenience - it was located across from my. Noodle pizza; noodle tabanını peynir, zeytin, mısır, domates ve fesleğen ile buluşturan nefis bir Noodle Pizza Tarifi. Sosu için; su, kekik, şeker ve salçayı bir kasede birleştirip her şeyi güzelce. Последние твиты от Pizza Noodles (@Pizzanoodz).

[yourdayketodiet]

A fun way to eat healthy is with this delicious spiralized potato breakfast pizz… http://bit.ly/2vObBbE

[keto-day-by-day]

A fun way to eat healthy is with this delicious spiralized potato breakfast pizz… https://ift.tt/2THWgmF

[savetopnow]

2018-03-22 21 CELEBRITY now

CELEBRITY

E!

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[rugantino7]

Pizza potatoes and prosciutto cotto #sicily #food #cibo #pastriesfordays #sicilia #sicily🇮🇹 #siciliabedda #messina #messinabedda #italia #italy #italy🇮🇹 #italyfoodporn #italianfood #italianfoodporn #sicilianfoodporn #frutta #pizza #pizzatime #pizzaitaliana #pizzaquattroformaggi #pizzalover #originalpizza #pizze #prosciuttocotto #patate #patatinefritte🍟 (presso Messina, Italy) https://www.instagram.com/p/CdY0GUsNkEO/?igshid=NGJjMDIxMWI=

[divoraroma]

I have my stress food style lunch here all the time when in Rome 😍 Pizza Al Taglio means pizza by the slice, and a typical pizza here is the one with potato and rosemary. Just about half of the available pizze in Roma have no cheese on them, which is so great for those with intolerances like myself 🤗 This, crunchy, warm and absolutely delicious! (The second Pizza in the image is also cheese-free with thinly sliced eggplant and parsley, another delicious classic). . Join me May 6-13, 2019 http://DivoraRoma.com . #divoraroma #pizzaaltaglio #pizza #pizzabytheslice #culinarytour #foodandwine #foodtour #streetfood #campodefiori #travel (at Campo de' Fiori)

[jeremystrele]

Emiko Davies · Pizza Rossa Con Salsa Verde

Emiko Davies · Pizza Rossa Con Salsa Verde

Food

Emiko Davies

Emiko moved to Florence, where she met her now husband, 13 years ago. Photo – Marina Denisova.

Emiko’s daughter and number one helper! Photo – Emiko Davies.

‘Go for capers packed in salt rather than in brine, if you can, the flavour is superior. The same goes for the anchovies,’ Emiko advises. Photo – Marina Denisova.

Rolling out the dough on a lightly-floured surface. Photo – Emiko Davies.

Spooning the passata over the pizza base. Photo – Emiko Davies.

Adding the anchovies! Photo – Irene Berni.

‘The salsa verde recipe below, which is adapted from a recipe from one of my favourite old (it was printed in 1891!) cookbooks.’ Photo – Marina Denisova.

This pizza is inspired by a local spot Emiko and her family frequented during a 6-month stint on the south coast of Tuscany. Photo – Emiko Davies.

Emiko assures us you won’t even miss the cheese on this pizza! Photo – Lauren Bamford.

When we spent six months living in Porto Ercole, on the coast in southernmost Tuscany, we were regulars at a hole-in-the-wall pizzeria called Grano where they sell pizza a taglio – long trays of fresh out of the oven pizza, cut into squares and sold by the slice. This particular topping – ‘red pizza’ with salsa verde – is inspired by one that you can find at Grano: tomato sauce, anchovies and salsa verde, a zingy, bright sauce of parsley and capers.

At Grano they cook the salsa verde directly on the pizza, but I love it even more when it’s spooned over the pizza in fresh dollops as soon as it comes out of the oven. The salsa verde packs quite the punch – and you won’t even miss the cheese.

The salsa verde recipe below, which is adapted from a recipe from one of my favourite old (it was printed in 1891!) cookbooks, Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well, makes about 200 grams (or 1 cup) of salsa, which is much more than what you’ll need for topping pizza but it is so good, you’ll want to have extra handy. It keeps well in a glass jar in the fridge and is a great sauce to have on hand for topping anything from simply grilled fish or meat to boiled eggs to boiled new potatoes. It’s even good on toast.

A note on the ingredients: go for capers packed in salt rather than in brine, if you can, the flavour is superior. The same goes for the anchovies. Salt-packed anchovies are always my preference, even if anchovies preserved in oil are more convenient. Just don’t skimp on soaking these ingredients properly before using (see the note in the recipe) – and taste for seasoning before adding any extra salt.

If you’re having this as a snack or aperitivo, this amount will serve six. As a meal, it serves two hungry people who want their own whole pizza.

IngredientS (SERVES 2 hungry people)

For the dough

20 g (3/4 oz) fresh yeast, or 7 g (1/4 oz/21/2 level teaspoons) active dry yeast 280 ml (91/2 fl oz) lukewarm water 500 g (1 lb 2 oz) plain (all-purpose) flour, extra for dusting 1 ½ teaspoons of salt 60 ml (2 fl oz/1/4 cup) extra-virgin olive oil Handful of semolina for dusting

For the salsa verde

1 salt-packed anchovy (or 2 anchovy fillets in oil; see below) ¼ onion ½ garlic clove 100 grams of flat leaf parsley 10 basil leaves 2 heaped tablespoons of salt-packed capers juice of 1 lemon 60 ml (¼ cup) extra virgin olive oil

For the toppings

240 g (8 oz or 1 cup) tomato passata (puréed tomatoes) 6 salt-packed anchovies (or 12 anchovy fillets in oil; see below) 125 ml (½ cup) of salsa verde (recipe follows) extra-virgin olive oil as needed

METHOD

Stir or crumble yeast into the water in a mixing bowl and let it sit for 10 minutes to soften. Sift the flour into a wide bowl with salt and pour over the yeast and water mixture, plus the olive oil. Mix together to create a smooth but sticky dough. Knead on a lightly floured work surface until elastic and no longer sticky, a few minutes.

Place the ball of dough in a large, lightly greased bowl, cover with a clean, damp tea towel (dish towel) or plastic wrap and let it rise in a warm place free from draughts until it has doubled in size, about 1 hour (alternatively, keep it in the fridge and let it rise 8-12 hours or overnight).

When ready to bake, preheat the oven to 250°C.

If using anchovies packed in salt, rinse them under running water to remove any excess salt then place them in a bowl of fresh water to soak for 15 minutes – see below for removing spines. Do the same with the capers if using capers packed in salt. If using anchovies preserved in oil, drain them on paper towels (kitchen paper) until ready to use.

For the salsa verde, blend the anchovies, onion, garlic, herbs, capers and lemon juice together thoroughly with a food processor or stick blender, and add the olive oil until you have a paste-like consistency. Season with salt and pepper. For the pizza, stir about 125 ml (½ cup) of salsa verde into about 60 ml of olive oil so that it is a little more fluid. Set aside.

In a small bowl, season the passata with a generous pinch of salt and freshly cracked pepper. Set aside.

Divide the dough into two even portions. Work with one at a time (keeping the rest of the dough covered) on a work surface dusted with semolina (or flour). Roll or stretch out the dough to a thickness of about 3 mm in the middle (the edges can be thicker) and transfer to a rectangular baking tray or a round pizza tray.

Spoon over the tomato passata mixture to just lightly cover the base, leaving a 2cm (¾ inch) border around the edge. Place the anchovy fillets evenly here and there over the pizza and drizzle over some olive oil. You can bake the pizze one by one, on the lowest shelf possible, but if you’d rather have them ready at the same time, position the two pizze on two shelves in the oven, one on the lowest shelf possible, the other in the middle of the oven. Bake for a total of 12-15 minutes, swapping them around halfway. The crust should be golden and crunchy and the top should look almost dry, with the anchovies sizzling.

Remove from the oven and spread over dollops of salsa verde here and there and serve.

Note: This dough can easily be frozen – double wrap the portions well in plastic wrap and freeze. When you want to use it, thaw in the fridge overnight or on the kitchen bench for a couple of hours. Let it come to room temperature before using as normal.

Using salt-packed capers and anchovies

To prepare salted capers for a recipe, first, rinse off any excess salt under running water, then place capers in a bowl full of fresh water and let soak 15 minutes. Once a jar is opened, any remaining salt-packed capers not used for the recipe should be stored in the refrigerator. It keeps very well.

Anchovies packed in salt are ‘fresher’ and fleshier and should always be stored in the refrigerator. They do need a little more attention and care in preparing them for dishes but you’ll find it’s worth the (tiny) bit of extra effort. First, they need to be rinsed of any excess salt very well and soaked like the capers for 15 minutes. This will soften them so they are a more pliable. Then their spines need to be pulled out – starting from the tail end, split them lengthways by pulling them apart, then you can remove the spine and you will have two anchovy fillets ready to go.

This recipe is an edited extract taken from Acquacotta by Emiko Davies, published by Hardie Grant Books RRP AUD$50 and is available in stores nationally.

[johnnyprimecc]

When @thecakedealer and I were in Italy, we went bonkers for Bonci Pizzarium near the Vatican, and we've been craving it ever since. @Salumaio's brand new pizza joint, @PQRNYC, brought me right back there. I have to say this is one of my new favorite spots in the city. Roman style pizza just works on so many levels. If you've never had it before, this is an exemplary representation. The dough/crust is perfectly crisp yet puffy and airy, and they're generous with their high quality toppings. Get the spicy sopp w/grape tomato and the sliced potato w/truffle pictured here (swipe left). You'll thank me later. Photo by: @JohnnyPrimeCC www.johnnyprimesteaks.com #johnnyprime #pizza #pizzeria #pizze #romanpizza #romanstylepizza #sicilian #thickcrust #thincrust #🍕 #pizzapie #nycpizza #pqr #spqr #pqrpizza #pizzaquadrattaromana (at Upper East Side)

[fadingfartconnoisseur]

Where to Find the Best Food in Los Angeles

More foodie tips by our International Food Expert, Kate, from We Travel We Eat!

Los Angeles versus New York.  It’s a tale of two cities that will never go away. The caliber of the food, both west and east coast, is exceptional. I might even put LA a bit ahead of NYC- something about it is airier, more fun, somehow more personality fueled.  

The list of places I’ve eaten in Los Angeles is probably triple the length of this list. Pulling out my utmost favorites, from a group that heavily veers from very good to excellent, is tough. But here we are.  

Here’s my hit list of the best food in Los Angeles!

(source)

– Otium –

Located by: Downtown LA

Otium is all in, and you know it the moment you step foot inside. Grandiose and gorgeous, with huge glass windows, it’s the spacious restaurant attached to The Broad, Los Angeles’s contemporary art museum.

The open kitchen is the focal point, creating a social space with a finely curated menu heavy on ingredients like hamachi, crab, burrata, falafel and wild rice.  

– Gjusta Bakery –

Located by: Venice Beach

I prefer Gjusta to Gjelina.  And to GTA, the takeaway version of Gjelina. Gjusta is the third installment of the trifecta, a mix of cafe/bakery/deli, and has a cheerful Venice beach vibe I can never get enough of.

My personal favorite is the fish plate, beautiful and stocked with trout, mackerel or salmon, egg, pickled veggies, labneh and organic seeded rye bread. 

(source)

– Jon & Vinny’s –

Located by: Fairfax

This restaurateur duo have quite a list of successful spots under their belt: Son of a Gun, Animal, the recently opened Kismet (below) and the aptly named Jon & Vinny’s itself.

Here the aesthetics lean towards modern, yet not uptight.

The food is taken seriously, though moods are kept light hearted.  The gem lettuce salad with chili and breadcrumbs is one for the books, and the LA Woman with local burrata, tomato, basil, sea salt and olive oil pizza is excellent.

– Angelini Alimentari –

Located in: Downtown LA & West Hollywood

Know that Angelini Alimentari is a cafe. It’s totally low key, completely casual and very unassuming. That right there might be part of the reason why you’ll be so impressed once the food comes out. There are two locations, the one on Beverly having a larger selection.

Order some eggs, pick a few toasts, and you’ll be happy for the rest of the day.  

– Guerilla Tacos –

Located: Many Locations

It might not be customary to put a food truck on a greatest hits list, but when the tacos that are churned out taste like Guerilla’s are, it easily earns its place. Get the sweet potato, fried corn nut and feta variety, and walk away happy.

– Night + Market Song –

Located by: Silve Lake

Silver Lake’s Thai restaurant Night + Market Song is colorful and casual, fun and creative. The food has a kick, but not so much that it detracts from the complexity and enjoyment of the dishes themselves.

Dive into a traditional Khao Soi, pick a spicy salad, like the papaya, peanut and lime version, and keep some sticky coconut rice on the side, just in case.  

– Sugarfish –

Located by: West Hollywood

I go back to Sugarfish over and over again whenever I’m in LA. The West Hollywood location is my favorite, but all have the same menu and same exceptional yet simple sushi.

Order a la carte or get the Bring Me omakase box giving you the value Sugarfish is so well known for.  

– Trois Familia –

Located by: Silver Lake

Chef Ludo is no joke. Trois Familia is his third LA establishment, bringing Silver Lake a casual breakfast joint with an interesting French/Mexican twist and a delightful surprise behind every dish.

From a beet tartare tostada to crispy hashbrown chilaquiles with eggs and cojita cheese, this destination dining spot is a perfect way to start out a sunny weekend day in LA.

– Bestia –

Located by: Arts District

Located in the somewhat off the beaten path Arts District, Bestia’s warehouse space fits in perfectly. It made a splash when it first opened in 2013, and it’s still very much alive and kicking.

The menu is massive, divided into traditional Italian sections of piatti piccoli, antipasti, pizze, paste, secondi and dolci.  

– Broken Spanish –

Located by: Downtown LA

Even though I dined at Broken Spanish for the first time on my own, I had some real, serious fun in there, which speaks volumes to the feel of the place, the friendliness and genuine enthusiasm of the waiter and obviously, to the immense quality of the modern Mexican food being served.

The tostada and the chile relleno were my personal highlights, washed down with mezcal cocktails and chocolate torte for dessert.  

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– Kismet –

Located by: Los Feliz

Kismet, which means destiny, or fate, felt like just that. I went here with four people.  We looked down at the Middle Eastern menu, looked back up at our waitress, and said “We’ll have everything but this.”

Our table crowded quickly, packed with fresh barbari bread, harissa olives, spiced cashews, marinated feta, grilled squid, smashed potatoes, and piles of tahini and labneh. 

We got the attention of the entire staff and kitchen with our order, and left ridiculously full and completely happy.  

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– Republique –

Located by: Wilshire

Located in a gorgeous high ceiling building that feels like it used to hold medieval banquets and balls, Republique is great for any time of the day.

Go for the bubbling shakshuka at breakfast, the lobster spaghetti with uni for dinner, or the huge slice of salted caramel chocolate cake at dessert.  

– Petit Trois –

Located by: Hollywood

This is a professional operation brought to you by the previously mentioned award winning Chef Ludo. There are only about 20 seats to be had, all of which are lined against two different bars spanning the length of the small space.

Petit Trois gave me the Parisian omelette of a lifetime, full of boursin pepper cheese and sprinkled with chives. Other menu standouts are the walnut, avocado and endive salad, the french onion soup, the double cheese burger and of course, those frites.  

Source: Here’s Looking At You

– Here’s Looking At You –

Located by: Koreatown

Here’s Looking at You is awesome. It’s fun, it’s flirty, it’s different, and though it’s a proper restaurant in the heart of Koreatown, it feels like a funky bar you’d be happy to spend your entire night in.

The shishito peppers lying in a bed of tahini sauce and the stracciatella cheese on bread with papitas were both particularly memorable.

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– Destroyer –

Located by: Culver City

Oh my god Destroyer, you are one of a kind. Your dishes look like they are from the future but I want to be in present day with you now and forever.

The spice bread with creme fraiche and black currant could be the dish of the year. 

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Where to Find the Best Food in Los Angeles is a post from: The Blonde Abroad

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