Andrew Ryce

1 month ago | theinfatuation.com | Andrew Ryce

photo credit: Hannah RushtonRESERVE A TABLEOn a good night, one of the first things you’ll see when you sit down in the tiny kaiseki room at Yuzu is an impressively huge slab of otoro—the fattiest, most prized part of the tuna belly. It appears multiple times during the 11-course shou menu ($210), which changes monthly but always features sea urchin, grilled A5 wagyu, and foie gras. Plus, some gold leaf as a reminder that Chinatown isn't that far from the strip.

2 months ago | theinfatuation.com | Andrew Ryce

Eating at Sichuan Street Food takes some endurance. First, you might have to wait outside with the other people crowding the sidewalk on Green Street to get in. Then, after you’ve sat down and ordered, it might be another 20 minutes until dishes laced with bright red chilies start landing on the table. But on nights when driving to the San Gabriel Valley simply isn't in the cards, Sichuan Street Food's Chinese dishes are worth a little patience.

2 months ago | theinfatuation.com | Sylvio Martins |Andrew Ryce |Cathy Park

Furn Saj is one of the best bakeries in LA. There are over 70 bready specialties on the menu, including standouts like zesty za’atar saj and labneh and honey-topped flatbread. Make sure the classic lahme b’ajine is included in your order, too. The charred crust is thin and crisp, but what stands out most is the generous layer of savory ground beef on top. It comes with a lemon wedge to squirt on top, but ask for two. The citrus tang takes the combination to another level.

2 months ago | theinfatuation.com | Andrew Ryce

People come to Taron Bakery for two things: lahmajune and spicy cheese beorek. You’ll see old married couples ordering anywhere from one to a dozen flatbreads—less spicy than others around town, but soft and meaty—to stack and eat at the tables outside, with at least one beorek on each table. Imagine a turnover made from bread dough wrapped around stretchy Armenian cheese and studded with bits of jalapeño and red pepper.

2 months ago | theinfatuation.com | Andrew Ryce

Ossy’s bakes their from-scratch lahmajune to order, so the flatbreads here are rustic and bubbly like a Neapolitan crust gone wild. The meat paste could use a little salt, but the lemon wedge they provide adds a crucial brightness. Just know that you’ll have to go to their newer second location on Glenoaks Blvd. to satisfy your lahmajune cravings because the original Ossy’s Bakery doesn’t serve them anymore. Pretty good: You’ll likely be satisfied by a meal here, especially for a specific situation.