The half-chicken served at this Baldwin Hills restaurant, cooked skin side down in a cast-iron skillet, balances crunchy exterior with tender meat in a way we wish was easier to recreate at home. Eaten with two sides--we recommend doubling up on the long-cooked greens with smoked ham hock--this chicken is one satisfying meal.
Read MoreAndre Guerrero knows his way around a red sauce, a skill he shows off in the various pasta dishes served at this Highland Park restaurant. The capellini with tomato sauce is straightforward and soothing, and the spaghetti with meatballs is the dish we turn to when something more substantial is in order.
Read MoreEric Park is back to cooking again at his Silver Lake restaurant, which was closed for a period of time in advance of the debut of its new beer and wine offerings. The list skews toward old-world reds and high-acid whites, the latter of which go wonderfully with the rich flavors of dishes like roasted bone-marrow tacos.
Read MoreSure, you come to this all-around excellent butcher for choice rose veal and smoked turkeys, but it should also be part of your regular lunch rotation. Go today for a cheesesteak with red onion or a home-style meatloaf sandwich. See our previous coverage
Eji Atlaw has been appearing around the Bay for the past year, mostly at La Cocina events, but now she has her own stand in the 331 Cortland Marketplace. She sells abridged versions of the vegetable plates found at most Ethiopian restaurants, only more vividly spiced and vegan to boot; her ater kik alicha, lentils spiced with ginger and turmeric, is particularly bright. On weekends, Atlaw brings in all-teff (read: gluten-free) injera (bread) from her favorite producer in San Jose.
Read MoreLike all the best restaurants, this nondescript Korean place specializes in just a couple of dishes: Humongous mandu, dumplings that look like tiny bean bags and are stuffed with ground pork, egg and kimchi; cold noodles (mul naengmyeon) in a clear beef broth; and gom tang, a milky, sustaining ox-bone broth that you season yourself with salt, green onions and chile paste.
Read MoreJust as harvest season begins, a new cookbook has inspired us with recipes for those radish tops and mustard greens in our CSA box.
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The new Brickell restaurant aims to differentiate itself by serving gastropub foods quickly. The menu includes charcuterie plates, three different kinds of macaroni and cheese; and a selection of sliders, burgers and grilled cheese sandwiches.
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