I’ve never pegged myself as the most adventurous rib on the rack of food bloggers. So for those of us to whom the dish is new (including myself until a few weeks ago), it is necessary to resist that initial reaction we get upon hearing “goat stew” referred to in an appetizing way.
It is imperative, because in this case and as with many, the fact that it’s not just goat but “stew” is probably even more important than the actual meat in question. In fact, it’s evidence that as long as you make something into a stew with just the right herbs and seasonings, practically anything becomes delicious. Then again, I’ve always been a broth lover, putting more emphasis on the soup than the contents that sit submerged in it. To me, broth is the foundation.
Yumso tang, as it’s called in Korean, is best appreciated by those who have a certain spice for life – so be prepared to order the heat level keen to your tolerance. And save for my love of broth, the meat was actually delicious. Tasty. And tender.
This tabletop, gas-fired brew begs the question, “When was there ever a Korean flavor I didn’t end up loving?” The stew is vibrant, even, thanks to the spice and plenitude of onions. Each person gets a condiment dish with chili, mustard, onions and perilla seeds for ultimate customization. And as should be the case with Korean comfort food, expect to spend not a whole lot of money for a whole lot of food. Fiona and I shared a hot, steaming $30 pot that came with a good number and variety of banchan (appetizers) as well as its own Korean hostess to serve the stew out. We even had leftovers to take home.
Just don’t forget to make the most of your stew and request that your remains be supplanted with rice and the provided extra seasoning for the ultimate fried rice finale. Make sure that your rice develops that delicious, crispy crust before devouring. In some time, you’ll find yourself thinking or even saying, “I am really craving goat right now.”
Mirak 1134 S. Western Ave Los Angeles, CA 90006 323.732.7577
We all love Los Angeles for the diversity it affords in all cross-sections of life. (Or, at least I hope you do.) But let’s be honest. When it comes to food, fashion and yes, even drinking, sometimes we’ve come to expect a certain type of scene based upon the neighborhood that we’re in.
You’ll find flip-flops accepted and even expected near the beach while they’ll likely be shunned as you head eastbound. Moustaches and more indie music? East. Button-downs over straight-cut slacks? West. Dress code? All over (unfortunately).
But recently I found myself in a few bars where the interior and auras had me confused – as if I really were in a different neighborhood. Here’s the rundown on my impressions – along with my favorite cocktail at each bar:
Del Monte Speakeasy: Located in Venice, but feels like you’re in Silver Lake
Recently outfitted with Brandon Ristaino’s elaborate cocktail menu, Del Monte has upped their game with some pretty fancy – and complicated – recipes. With a new focus on housemade ingredients, the speakeasy menu has some wacky combinations in their drinks. It’s brave and takes risks, which I admire, but unfortunately I didn’t like the majority of the cocktails. While reading the ingredients of a drink off the menu would usually provide enlightenment in my enjoyment of the cocktail, the explanation of each drink was simply confusing as many of the components seemed to clash.
The speakeasy area downstairs, however, has a ton of charm – and has only very recently legally reopened. There’s a filled-in tunnel from the Prohibition days in their stock room and the stairs are so old that you best be looking down as you descend – lest you trip down the rabbit hole into this bar that doubles as a music venue! Recommended cocktail: The PSA, made with Pisco, Aperol, citrus, house prepared demerara syrup, egg white & Peruvian bitters (Caroline on Crack explains why).
Naya Sunset: Located in Silver Lake, but feels like you’re in Hollywood
Granted, I was at the media opening, but I’m thinking from the dim lighting, loungey seatingÂ and 4-on-the-floor house music, Naya Sunset’s intent was to bring the club to Sunset Junction. With a side of Indian food and a little Southeast Asian flavor mixed in, that is. Thing is, Joel Black’s cocktails are better than most others’ available in the vicinity, so if you’re craving one of the aforementioned – or both – it’d be a mistake to pass Naya up should you happen to be in the neighborhood.
My favorite cocktail: The Rocky Patel is a down-and-dirty mix of Chivas 12 Year blended Scotch whisky, Laphroaig 10 Year Islay Scotch whisky and espresso bean infused Zaya 12 Year old rum with espresso bean garnish. The smokey flavor of the Laphroaig blended beautifully with the subtle coffee flavors of the rum. Delicious. Also don’t forget to try the others on for size, such as the Spa in Goa – a refreshing cocktail utilizing Aviation Gin, fresh lime juice, Persian cucumbers, fresh thyme and agave nectar. It tastes just like it sounds, except even better (gin always has a benefit over vodka, no?).
R Bar: Located in Koreatown, but feels like you’re in Eagle Rock
Don’t look for signage, because it doesn’t exist. And…you need a password to get through the door. Yes, it initially feels a little off-putting, like a douchey dance club, but the passwordÂ can be found out either on their Facebook or Twitter. And once you’re in, you’re pretty much in dive bar paradise. Heavy-hitting jukebox, check. Stiff pours, check. Old, wooden booths andÂ furnishings with sweet nothings and loud somethingsÂ etched into said wood, check. Other than the name, it’s not a pirate bar by the strictest standards, but sometimes I just want a no-nonsense bar with a campy, divey feel.
Play Action Trivia on Tuesdays, or if you really were jonesin’ for that part of K-town, you can also karaoke on Mondays (albeit on-stage, rowdy styleÂ and without the private rooms). As far as drinks, stick to the 1:2 pours or just go with whiskey neat. I’d be wrong to recommend it, but they do offer a “mystery shot” to bravely haplessÂ drinkers.
I love unpredictibility. And I’ve always had a soft spot for outcasts. These little gems spread across the cityÂ offer scenes that are totally unexpected given the neighborhoods they occupy. Stop by one and prepare to be at least a little bit surprised.
If you’re not into pork belly, there are a few other things on the table that you could savor at Palsaik Samgyupsal. I’m just not convinced that this restaurant is exactly your calling.
You have to pretty much love pork belly to sustain a dinner with 8 flavors of it at its centerpiece -Â agree? Fortunately, none of my fellow diners were ill-informed, but equipped with nil-to-small lunches eaten that day.
The number of marinades is a novelty for, yes, the sheer number. The garlic,Â miso and red pepper were the favorites in the group. The herb was unintelligible; the wine and curry flavors, fortgettable. But if you learn one thing from this post, remember that when you go back in and order the pork belly in the marinades you like the most, there are 4 strips that come with each individually-ordered flavor. Whereby the 8-marinade sampler comes with 1 strip each, we ended up essentially doubling our dinner when we wentÂ with seconds onÂ 2 of our favoriteÂ flavors.
The secret’s in the sauce, or marinade, if you will. When Krista asked about Palsaik’s smoker when they brought out a complimentary sampling if their “smoked” flavor, our server clarified that it was a sauce. I wasn’t too surprised.
But the sides are nothing to gloss over. The banchan, while basic and few in variety, were just enough. Much like AYCE in my Korean dining experiences, gone are the superfluous small dishes earmarking quantity over quality.Â The pink, pickled daikon wraps; shiso leaves; and romaine leaves were really the most important accompaniments (allowing for the construction of real Korean tacos, as I say). The green onion salad, too -Â as if they were all a reminder to leave room for the pork belly.
aThe hot seafood soup simmering over the table’s burner was a delicious one, leaving me craving forÂ more. We also ordered a bowl of cold, springy buckwheat noodles that I supplied with as much mustard asÂ my sinuses desired. I always love a good bowl of cold noodle soup toÂ lighten upÂ the meat load – and the chili soybean paste I put on practically every bite of pork. So much for those marinades. Habits are just so hard to break.
And so. We pressed on through 16 strips of pork belly, all 5 of us.Â The service was team-oriented and pretty capable, with someone coming by periodicallyÂ to magically scrape the carbon traces off our drainingÂ grill with a daikon-cube-on-a-stick, curate our bellys on the grill and even cut them up into bite-sized pieces with scissors. The place is new and modern, even by outside-of-Koreatown standards, which means new fans in addition to black and white, minimalist furnishings.Â I surprisinglyÂ wasn’t as compelled to relegate my clothesÂ to the hamper as urgently as I was used to. And the damage despite inadvertantly overordering food and including 2 bottles of Hite? Just $25 per person including 20% gratuity.
Oh, beautiful Koreatown.
Protip: Ladies, your seats (tree stump-like stools) open up so you can keep your purse safely inside.
Mon – Sat
11 AM – 12 AM
11 AM – 11 PM
Palsaik Samgyupsal 863 S. Western Ave. Los Angeles, CA 90005 213.365.1750
A couple days ago, there was an announcement of an alliance formed by Farid Zadi, David Haskell & Susan Park called FOH/BOHÂ³. Derived from Front of the House and Back of the House acronyms (“to the third power” is of no detail), the name is meant to capture the essence of their partnership – the pursuit of proper, hands-on restaurant training from the ground up.
The trioÂ wasted no time getting down to business as it has just been announced that they will be debuting at Jenee Park’s (also of Parkâ€™s BBQ and Don Dae Gam) LaOn (previous review) on Western this weekend. The location of their first projectÂ was secured at thisÂ newish restaurant just 3 hours after their interview with LA Weekly Squid Ink’s Amy Scattergood was finished. It’s a perfect setting for their launch, as Zadi has worked in Seoul for three years as a chef and managing partner at a restaurant. It also is expressive of David Haskell’sÂ intense passion for Korean food.
Park andÂ Zadi created a special menuÂ of 8 dishes, dubbed “Lucky Cat”, to complement LaOn’s traditional menu. One thing’s for sure: The menu of this “limited engagement” is not to be underestimated.Â Nothing on the menuÂ will be watered down, but instead will showcaseÂ the fabric of what Korean food is all about.Â
â€œI have a lot of respect for Korean cooking. My mother in law is from Jeon-Ju, the culinary capital of South Korea,” Farid says.Â â€œThis isnâ€™t fusion or even modern Korean. Weâ€™re taking Korean ingredients, flavors and techniques and recontextualizing them while retaining the soul of Korean cuisine: the bold, stick to your guts flavors that make it so satisfying.â€
Haskell will be pairing each menu item with a wine or beer, the pairingÂ pours of which will be available for $6 each – or glass pours for $12 each. Expect this pairing experience to evolve your perceptions ofÂ and experiences in Korean food, as I can’t recall a single time I’ve had traditional Korean foodÂ with proper wine pairing. FOH/BOHÂ³’s “front of the house” team will be on-hand to ensure top-notch service throughout both nights.
So be sure to secure your table now. This limited engagementÂ will sell out fast! Call 323.798.4648 or email David Haskell at [email protected] (Also note that reservations go til 1 AM – perfect for you nightowls.) Reservation lines are open now.
I arrived to our 7-top reservation on account of an invitation from Josh of Food GPS, but only after first following the noise and crowd into the very popular Don Dae Gam, which was located in the same plaza. I turned to each occupied table (they all were), and when I didn’t recognize one face I went back out the door.
At LaOn, we were one of two parties total that dined there in the duration of our feast. As the only non-Caucasian in the party, I had also learned that before I arrived, the servers verified repeatedly that indeed, this was the restaurant at which they wanted to be, and not next door.
Don’t judge a palate by its cover…
As each cooked or uncooked dish arrived in the practically empty restaurant, it became apparent that we were one of the first to discover this little gem. The best thing about our big party was that we were able to order a lot to ensure getting a bite of everything while not leaving a scrap by the time we were finished.
With the same people behind Park’s BBQ masterminding LaOn, this surprisingly pleasant dining space – though furnished with the obligatory fans above each table – isn’t the spot to court your singularly focused meat-minded friends (often the stigma I’ve found associated with Korean food). Sure, you’ll get an on-table iron charcoalÂ grill on which to cook your skirt steak, beef tongueÂ and skewers (the bacon-wrapped duk, or tubular rice cakes, are a must), but you’d really be missing out if you overlooked the peewee fingerling potatoes in green pepper & green chile sauce to start, the pork/egg/shiitake/cucumber/carrot wrapped in daikon “tacos,” the rice paper-wrapped steak tartar topped withÂ quail egg,Â the garlic abalone dish, the roe-uni stone pot riceÂ … I think you get the point.
With the only included banchanÂ being pickled, thinlyÂ sliced cucumbers and more-than-decent kimchi, it’s clear that this isn’t a Korean restaurant that rests its laurelsÂ on filler. But the servers and chef/owner wereÂ more than courteous – even friendly. Now gone are the days where I had to “corner a Korean” (UCLA proved useful for this) just so I could have a go-to guy that could order for me without the awkwardness of the language barrier and risk of being taken a less-than-courageous customer.Â A nice surprise was a dish that we hadn’t ordered but was gratefully sent out: AÂ kind of chapchae, butÂ made with rice cakes, instead. I would definitely classify this as a staple and would order this next time.
The best part about it? The raw cuts are of quality whileÂ LaOn’s location and audienceÂ in Koreatown prevents the BBQ as well as theÂ small plates from being too precious. Just make sure that in a party this big, you order 2 of most things. Proof: By the end, we were stuffed, and had only spent $34 per person including tax,Â just oneÂ bottle of wineÂ and 20%+ tip (no dessert).
So go forth and visit LaOn. “Small plates” is the arguably hackneyed phenomenon these days, but this little Don Dae Gam-adjacent place in Koreatown is a stand-out gem that does it all so well.Â And for those cravings of theÂ Americanized KoreanÂ tradition of BBQ – there’s more than enough to go around.
Mon – Sat: 5 PM – 1 AM Sun: 5 PM – 11 PM
LaOn 1145 S. Western Ave Los Angeles, CA 90006 323.373.0700
Due to fatigue induced by Mark Gold’s wonderful friedÂ chicken over at Eva,Â I had missed a late reservation on opening night at La Descarga. Luckily, thanks to Mattatouille and the company of H.C. of LA-OC-Foodie and Fiona of Gourmet Pigs, I was able to avoid the rush and visit the new, under-cover, reservation-only rum bar the very next night.
Struggling under the weight of a wine-paired meal at The Raymond in Pasadena, I was determined to see what all the fuss was about. Back in a part of Hollywood that actually borders on Koreatown, comes experience from other parts of town like the membership-only Doheny.Â Â With additional cocktail friend in tow, we admired the neighboring taco stand (complete with lucious spit of meat in the window) while beingÂ cleared byÂ the well-dressed, courteous doorman with a clipboard. And up we ascended, up narrow stairs and through jaggedly winding hallways and into an … office with a beautiful lady behind the desk.
At La Descarga, she let us know, there are two bars andÂ one smoking room. The bar in the back smoking room is reserved for rum only while the main, front bar will serve us their cocktail menu. Cigars are available (10 hand-rolled and aged varieties, that is,Â for your pleasure). From what I heard about Bill and H.C.’s opening escapades the night before, I had already known this – as H.C. had been lamenting about his dry cleaning bill earlier.
The hostess walked around the desk and toward us. Naturally, we backed up. And it was then we noticed that to our right there was a wardrobe, which she opened. We saw white linen Havana shirts hanging withÂ a passageway behind them.