Urasawa July 18, 2008

I finally ate at Urasawa yesterday with a few fellow food lovers. A real treat, an expensive one at that. But totally affordable with the help of my birthday Urasawa fund I gratefully received from a group of friends. I could barely contain my excitement when I got to the restaurant. I tried to stop smiling like a big dork but could not help myself. Needless to say the meal was amazing. Chef Hiro is incredible, inspiring and such a nice guy. He wrote down each of our names, joked around with us, gave us one of the most amazing meals ever. The dinner was everything I expected it to be and more. The three hours went by too fast and I’m pining to go back.

We started off with a vinegary aperitif shot to perk up our palate.

Seared tuna with grated daikon, gold leaf and ponzu.

Beautiful sashimi.

Abalone with shrimp, abalone innards.

Nice pieces of toro to be seared.

Nice pieces of toro searing. One of which totally exploded oil all over me. We had a laugh over it.

Meltingly tender braised beef.

Shrimp, beef, foie, scallop, and another fish I can’t remember ready to be dipped into hot broth.

Shabu shabu time! The foie was only dipped for few seconds. WOW. One of the most amazing this I’ve ever had! It just melted into my mouth.

After the shabu shabu the sushi course part of our meal started. Here are a few of my favorites…

Here’s the best uni sushi I’ve ever had.

Huge chunk of toro.

Amazing toro sushi.

Squid sushi so fresh with a touch a grated yuzu.

Smoky and meaty shiitake sushi - the best mushroom we’ve ever had.

Japanese herring.

This was a sushi with a mound of small white shrimps. The shrimps were so sweet and tender. They melted into my mouth.

Chef Hiro called all the beef that came out simply “Japanese beef”. Wish I asked exactly which type. It’s beautifully marbled and seared for just seconds to slightly render the surface fat. Amazing.

Giant shrimp heads, live and kickin just seconds before.

Giant shrimp sushi. Yum! I love the texture and sweet flavor of amaebi.

Chopped Spanish mackarel and miso sushi.

Once we were done with our bottle of Namazake, unpasteurized sake, we moved onto hot tea. Chef Hiro is hard at work in the background.

Almost the end of the meal… peach gelatin.

It was a sad time when the dinner ended but it did end with a delicious black sesame ice cream and green tea. After which we had several cups of hojicha.

One dish that was amazing but I didn’t take a picture of was the egg custard with salmon eggs. These were the sweetest more pure tasting salmon eggs I’ve ever had with a smooth egg custard. And you know I love my eggs. The rest of the pictures including all the sushi is on my flickr. I couldn’t remember every single sushi. Maybe I need to eat more sushi to boost my memory. And also check out Kirk’s exponentially more informational and knowledgeable post on his awesome Urasawa meal. What can I say, I’m just a good eater!

Olympic Kalgooksoo May 7, 2008

Kalgooksoo, or “knife cut noodles” is one of my favorite comfort dishes. When I need a fix I only need to drive for a minute to Olympic Kalgooksoo which specializes in this delicious fresh wheat noodle soup. I always order the chicken kalgooksoo which graces the table in a ginormous metal bowl filled high with soft fresh noodles, tender shredded chicken and comforting delicious chicken broth. I take each bite with a piece of their delicious gut churi (unripened kimchi). It’s not adorned as much as Ma Dang Gook Soo’s but trust me it hits the spot. I can’t say which ones better though since I don’t recall having the noodles at Ma Dang in recent years.

When you get your big bowl of noodles you can flavor with these two seasonings. One is a scallion, soy sauce and sesame oil mixture. The other is dadaegi which is a red chili -garlic-scallion seasoning paste.

Variety was the name of the game that day so I also ordered a tray of jjin mandu (steamed dumplings). My goodness their steamed dumplings are so delicious. I believe the dumpling mixture is made with both beef and pork. So tender and juicy are these little parcels!

Their kongnamul bap (bean sprout rice) is also a hit. It is served exactly like a bibimbap in a clay pot all sizzling away. Bean sprouts, shredded nori and bits of beef all to be mashed up together with a dollop of spicy gochujang and sesame oil. If you’ve ever had dolsot bibimbap you know the best part is the crusted rice on the bottom of the pot. Serious eats right there. You can get this to go and it will be packed mixed with the fixins. Although minus the toastiness it is still quite delicious.

Can’t forget about the accompaniments now. One the left is their dongchimi (pickled daikon). It’s a tad bit too sweet but it provides a nice bite in between all the hot savory foods. And on the right their very popular gut churi. It’s the perfect punch to a mild comforting bowl of kalgooksoo. I’m always so occupied with the chicken kalgooksoo I rarely give myself a chance to try other dishes. There’s a few more noodles to try and when I do I’ll update you! Meanwhile go give these a try if you need a little comfort in your day.

—

4008 W Olympic Blvd

Los Angeles, CA, 90019

(323) 931-0007

Dae Bok April 17, 2008

I had been craving agu chim so imagine my glee when my parents said we would be going out to Dae Bok with our visiting relatives. Agu chim is a spicy dish of steamed monkfish and a mountain of bean sprouts. The monkfish is mild and meaty and the saucy beansprouts still have a pleasant crunch to them. I absolutely love it. The proportion of bean sprouts to monkfish is very high but that’s the way it’s supposed to be so don’t think you’re getting jipped. Some say the bean sprouts are the best part.

Dae Bok is a blowfish specialty restaurant though and so we ordered up some bok mae un tang, blowfish spicy seafood stew. A casserole pot got set up on the table burner and we let it boil away with the cover on. Only to be uncovered less than a minute later when the minari (Korean parsley) was barely wilted. You have be very careful to not overcook the minari or all the fresh flavor and grassy aroma will disappear. Then the cover was placed back to let the stew boil away for a few more minutes.

This fish stew is spicy, nourishing and comforting. Perfect for a chilly night and when you want to eat something that’s healthy even. The red peppery broth was filled with monkfish, bean sprouts, daikon and a few sea squirts. Make sure you pop the sea squirt in your closed mouth unless you want to potentially spray your dining companion. Also make sure you wait until you’re sure the sea squirt juices aren’t too hot or else you’re tongue is in trouble.

Of course when we are done with the stew and there is a bit of broth left in the bottom of the pan the server will bring out rice, nori and chopped minari to make a final course of delicious rice. The rice gets dumped in to absorb the broth and nori and minari gets thrown in to flavor it. Koreans love to do this at the end of the meal and it’s always a treat, especially when it’s at bbq because the rice picks up all the meat drippings. Yum.

But back to the using-the-last-bit-of-fish-stew-broth-rice. A perfect end to a seafood meal to satisfy my spicy and fish cravings. One thing I wasn’t too hot about was that Dae Bok’s kimchi was overripe and also their dongchimi (white pickled daikon) wasn’t fresh and tart. I’m kind of a stickler for good kimchi. It is after all at the heart of Korean cuisine.

on the left is the banchans and on the right is the soy sauce-based sauce with chinese mustard to dip the blowfish in.

Jitlada April 14, 2008

Boy and I started eating Jitlada’s delicious southern Thai food a while back when we were feeling too lazy to brave the LA outdoors and wanted a delivery of a warm meal. We didn’t even know this place was starting to blow up while we were too busy perusing the delivery menu for some good eats. Then of course Jonathan Gold’s review came out. I finally got myself there in physical form to properly eat some spicy southern Thai dishes that would not be done justice to be sloshed around in a delivery car.

One such dish I was uber excited to try was their steamed green mussels. The mussels were presented so beautifully in a spicy lemongrass broth. We slurped up the juices well mashing it up with a little rice when the plump mussels ran out. I had high expectations for these mussels and they did not disappoint at all.

We also ordered the coco mango salad which is a delicious salad of poached shrimp, mango, red onion and cashews. It had such a nice spicy kick to it. I totally fell in love with this salad - its combination of sweet, fruity, nutty, spicy, and citrusy went so well together.

Another crowing glory of a dish was the deep fried whole sea bass. The goodness of a deep fried whole fish seems pretty self-explanatory. Now the mountain of fried garlic on top with it? Awesome. We picked deep to the last bit of crusty crunchy meat that hung onto the bones.

One of the spiciest foods I’ve ever had is Jitlada’s southern Thai curry. It’s no joke. I almost choked when I took my first spoonful. The deep fried soft-shell crab with ginger-garlic sauce is delicious. As is the deep fried scallops with mint and chile. I’m very much looking forward to going back and trying more dishes. The memories of freshly made dishes lures me away from ordering delivery.

SF - Coi March 27, 2008

Another memorable San Francisco meal was eaten by Boy and I at Coi. They do a eleven course tasting menu for $115 in their dining room but also have a lounge where diners can order off the lounge menu and even off the dinner menu a la carte. Boy and I chose to hang out in the lounge to have a light dinner and just to chill out. We had already done our huge tasting menu meal for the trip so we just wanted to relax. I started off with a glass of lillet blanc and Boy a glass of Duchess de Bourgogne.

Warm dinner rolls soon graced our table which we gladly gobbled up spread with creamy butter and sippin on our aperitifs. Then came our cheese plate (not pictured) which featured a cow’s milk, goat’s milk and sheep’s milk cheese. Sorry I didn’t write down the names.

First dish to arrive was roasted beets with smoked salt, Bellwether sheep’s milk yogurt and cilantro. Boy and I have a chef friend who works part-time a Coi so we got this on the house. Although I’m not a huge fan of beets I still enjoyed the dish, especially the tanginess of the the sheep’s milk yogurt foam and the crunchiness of the smoked salt. I might try this combination out on a different vegetable.

Another gift from the kitchen was local wild mushroom raviolo with celery root, perigord truffles, hazelnuts and chervil. Delicious and the texture of the celery root puree was so smooth. The combination of the earthy mushrooms and nutty hazelnuts worked well together.

Next up was sea bream with citrus sauce and wilted lettuce. This was soo good! The skin was nicely browned and the acid in the sauce was just the right amount to complement the mild fish. I spooned all the broth into my mouth. Not a drop left.

Then came the highly anticipated (by me) slow-cooked soul food farm egg with chard, wheatberries, and brown butter-parmesan sauce. Eggs are one of my favorite foods ever and when they are slow-cooked with yolks warm and runny I am a happy girl. That’s exactly how this egg came. The yolk broke deliciously over the chard and wheatberries. Perhaps the foam can be repositioned because it makes the dish look kind of weird and I would love to see more of the egg. The hearty texture contrast that the wheatberries provided to the dish was lovely.

Lastly we had the pork loin with a variety of grains. The og name is lost to me. But more importantly that pork loin was so moist and tender. You can tell just by looking at it. The juices are practically bursting out of its seams. A mixture of grains was served with the pork to provide a variety of textures. I thought that was really clever. One of the grains was popped rice I believe.

I asked the sommelier (and Coi partner), Paul Einbund, to help me pick a wine for the meal that would be good to drink with all the dishes I ordered. After a brief discussion he was really excited to present me with Thiel Rotgipfler 1997, an Austrian white. It had a medium body that paired nicely with the egg and pork, and a touch of acid and nice fruit flavor.

Your Wine Lady describes it so:
This varietal is a Traminer and Roter Veltliner cross. This wine surprises one with its pleasant acidity, which makes this high-extract, high-alcohol wine harmonious and well-balanced. Its greatest quality is reached in good years with a late harvest or grape selection; then it has the greatest probability of gaining a fine mature level of acidity and a fine, sweet, and full-bodied taste.

I really enjoyed the Thiel Rotgifler with the food and Paul was great about answering any questions I had. He is so passionate about wine and also very fun and lighthearted about the whole thing. Coi lounge was a fun time with great food and wine.

SF - Stormy Saturday Adventures March 26, 2008

I knew it was going to rain the whole time Boy and I were in SF but was pleasantly surprised when we got up there on Thursday and got beautiful sunshine. Friday was also beautiful and I thought to myself what good luck! Then we woke up on Saturday… it was dreary, windy and cold and our LA butts were freezing off. But we were on a schedule - my schedule to be exact. Breakfast was to be had, the Ferry Building to be visited, salami to be picked up, and bahn mi to be eaten. Boy, I and friends braved the storm and headed out..

Canteen

I missed out on eating at Canteen the last time I was in SF but my plans were not going to be thwarted this time around. Dennis Leary, the chef, serves up top quality food in the most unpretentious environment ever - a tiny hole-in-the-wall old school diner. I would have loved to also have dinner there but only got to fit in a brunch which I gotta say was one of the bests I’ve had. I ordered the Chupacabra which was black beans, braised pork and eggs with salsa. I have a hard time passing up on a meaty dish like that even for breakfast. The beans and pork were tender and full flavored and the eggs cooked just perfectly, soft and fluffy.

Boy predictably ordered the Eggs Benedict. As you can see this one was a winner. Perfectly poached eggs and frothy hollandaise. Frothy! I really loved that part. And the fingerling hash had some pieces that were super crunchy and even a few that were “impenetrable” by a fork. Awesome.

Natasha ordered the Curried Fish Hash which came really saucey. The spices added warmth to the creamy sauce and the mild halibut. This was tasty. (I got to taste a bit of everyone’s dish. Yay.)

Brett got this gorgeous plate of Blueberry French Toast. The custard was rich and sweet and the bread nicely toasted on the griddle. The blueberry sauce was warm and the sweet cream cheese whipped and just completely mouthwatering.

The dinner menu sounds great right now too - Crab Quenelles with spiced onion puree and sorrel; Smoked Duck with duck liver toast, sweet and sour rhubarb, barley; Bigeye Tuna poached in olive oil, with spring vegetables and mint. I’m sorry I missed out on the dinner part. Only if Canteen was in LA!

Food & Wine Article on Canteen

Ferry Building

After our lovely brunch we headed out to the Ferry Building. I was supposed to pick up my order of salami from Fatted Calf but they had left 30 minutes early that day. I was so disappointed. Of course when I called them frantically while running like a headless chicken around the farmer’s market in the SF storm they said they are always there until 2PM. Hrmph. So the end of the story is I was soaked and salami-less. I was still going to enjoy the ferry though, starting with $1.50 oysters from San Francisco Fish Co.

I absolutely love perusing the goods at the Far West Funghi. I feel like LA is lacking in a really good mushroom vendor. Last time I bought mushrooms at the Santa Monica farmer’s market I paid $24/lb for chanterelles. That is just ridiculous. Whole Foods prices are also ridiculous and quality very lacking sometimes.

But look at these beautiful mushrooms. Great quality, variety and prices. I should become a spokeswoman or something.

I had to stop by the adorable Miette Patisserie. I was completely addicted to their shortbread cookies before but this time I am addicted to their peanut butter cookies. I could not stop eating them once I opened the bag. Very dangerous I tell you. I also tried a few of their macarons which had a stronger crust than other ones I’ve tried but no less tasty.

The Miette store is filled with not only adorable edible treats but also cute little cake stands and tableware stuff. Which although I would love to bring back to LA (along with a cake) it might prove difficult.

Saigon Sandwiches

Our stop after the Ferry Building was Saigon Sandwiches. You guys are probably feeling very full by now. Trying to eat good food all day is not an easy job!

But look at this sandwich.. would you pass up on it? I got the bbq pork bahn mi which was nicely spiced and cooked so tender and moist. It was a good little (perhaps not so little) snack before our evening nap and dinner. I thank Boy and friends for being such troopers and accompanying me on my mission on such a nasty weather day!

SF - Delfina Pizzeria March 23, 2008

During our arduous beer day in SF we did not forget to nourish ourselves in between all the delicious beverages. We stopped in at Delfina Pizzeria for a few thin crust pies and extras and noshing on the breadsticks while we waited for our food.

I love the simplicity of a margherita pizza and that it really depends on the quality of a few ingredients to make it shine. Delfina’s margherita was delicious with its sweet tomato sauce and super thin crust that was charred in spots. I wish the basil was torn up and distributed more evenly because the three wilted and mangled looking leaves looked kind of sad the way it came. We also got a clam pie which was good but just made me crave Pizzeria Mozza’s white clam pie which is amazing.

I was in need of some fresh and refreshing vegetables after our gluttonous dinner the night before and a very satisfying diner breakfast. The tricolore salad hit the spot - crunchy raddichio, endive and arugula was topped with generous shavings of parmigiano reggiano. Since we were sitting at the bar we got to watch the cooks in action makin their pizzas, deep-fried mozzarella en carroza skewers and beautiful cannoli. We could not find room for the amazing looking mini mozzarella sandwiches although we were dying to try them but there’s always room for dessert right? The sweetened ricotta, chopped pistachio, and crunchy shell was delicious but perhaps too much anise for my taste. I’m not too big on licorice flavors.

We stopped by at Tartine next door which was super crazy busy. I got a few cookies and got to gawk at their beautiful creation while waiting in the long line. I knew I wouldn’t have time to enjoy a huge gruyere gougere but wish I did! And the beautiful meringue cake caught my eye too. Love the big sweeping swirls.

SF - Dottie’s Tru Blue Cafe March 17, 2008

When Boy and I woke up Friday morning after having the spectacular dinner at Manresa the night before (and also not very smartly stopping by a bar for a very strong glass of beer) we were in desperate need of a hearty breakfast. In a few hours we would be off to the popular tour at Anchor Brewing which ends in a very generous beer tasting so a full tummy was in order. Dottie’s was pretty much engraved in stone into our SF plans because we love this hole-in-the-wall quirky diner and the uber delicious comfort food. Last time we were there I had the one of the best breakfasts ever - grilled Louisiana hot link, home fries, scrambled eggs, and griddled cornbread.. Just thinking about it is making me hungry.

This time around Boy got the Louisiana hot link and I chose the chorizo scramble off their specials menu. My eggs were no doubt delicious but I was disappointed because it wasn’t really a chorizo scramble. The sausage was barely seasoned with any spices at all. Once I read “chorizo scramble” on the menu I had started really craving it. Delicious still but not a chorizo scramble. I had a few bites of the hot link though and that made me super happy.

The portion sizes at Dottie’s is huge and you can see from our plates. Well the delicious food and the free coffee did their job. Feeling refreshed, full and awake we went off into the city for a beerfull day.

SF - Road Trip to Los Gatos March 4, 2008

As SF holiday plans were forming there was one thing I knew I must do if up north - drive down to Los Gatos to eat at Manresa. I was worried Boy might not be so willing, after all it’s a long enough drive out of the city and also each of would be shelling out a couple hundred bucks for the meal. But he obliged and of course I was ecstatic.

We got into SF around one o’clock and after grabbing a quick lunch at Angel Cafe Boy and I picked up our rental car to started on our fifty some odd miles down south to Los Gatos. We gave ourselves plenty of extra time for the drive just in case some extraordinary event might impede us, such as thunder storm, crazy accident, or alien abduction. There was no way I was going to miss our reservation to eat at the revered Manresa. We got to Los Gatos over an hour early so we killed time at the Los Gatos Brewing Company tasting their brews and watching the clock tick tock while our excitement and anticipation grew. Finally it was time for our seasonal and spontaneous tasting menu…

Petit fours “red pepper-black olive”

We were started off with this adorable and clever presentation of jelly and madeleine. Seemingly like a dessert but actually savory. The jelly was so full of bright red pepper flavor. You would never suspect it to be savory til you bit into it. The black olive madeleine was also delicious with a touch of crustiness on the edges. These savory bits started up our appetite pretty good. You can imagine my delight when glass flutes were filled with a beautifully rosy sparkling wine, 2004 Bailly-Lapierre Cremant de Bourgogne. To my surprise as soon as the glass emptied it was quickly refilled. Twice! I confess I am fast drinker sometimes of delicious beverages. Perhaps they were wishing I wouldn’t drink it so fast. Well I didn’t know I was going to get free refills. Yay.

Dungeness crab beggar’s purse

Next came the dungeness crab beggar’s purse. The “purse” was made of a crepe, stuffed with delicious fresh crab meat and tied into a neat bundle with a chive. The bundles sat upon a slice of lime which gave it a subtle hint of citrus.

Our third amuse of Pea leaf and pistachio croquette was delicious and playful. It was a small croquette cube injected with an intensely pea flavored soup. Crispy on the outside and hot soup on the inside. The server instructed us to eat this in one bite. I thought I was doing it right until the soup squirted out of my mouth. Oopsie.

Romanesco and foie gras royale

Man did this romanesco and foie gras royale make me swoon or what. The foie gras custard sat in the lower half of the cup and the romanesco on top. I had to scoop down to get everything in one bite. Texture was so smooth and the combination of the nutty and sweet romanesco and the rich foie gras was awesome. I wish I could have this everyday for midday snack.

Arpege farm egg

The Arpege farm egg was amazing! It’s a dish inspired by L’Arpege chef Alain Passard. Creamy yolk topped with maple syrup and whipped cream. I think there might have been some creme fraiche in the cream. I would have never expected the ingredients to work so well. Rich, sweet, a lil bit tangy and so smooth.

In between the courses we filled up on delicious bread and pretty butter. After the amuses the slew of savory courses began. All I can is that all food was stellar and wine pairing was mostly great. Everything was delicious, beautiful and quite impressive.

Assorted shellfish in bonito broth, ocean and beach herbs
2006 Txakoli Gurrutxaga, Hondarribi Zuri Vizcaya

Smelt with malted soy and cider, radish
2004 Schemitges Erdener Treppchen, Mosel-Saar-Ruwer

Into the vegetable garden…
2006 Domaine de Salvard, Sauvignon Blanc, Cheverny, France

You see the little pile of “dirt” on the side of the plate? That was made by roasting some of the leafy vegetables until they were quite browned. It had such a deep meaty flavor. Really clever and delicious. Except for the first biteful of something very licoricey (it looked like a purple fennel frond) I loved this dish.

Abalone and foie gras together, in a tidal pool
2006 Domaine Maestracci, “E Prove,” Vermentino Corsica

I love foie gras in soup. Period.

Roat monkfish with picada, white bean stew
2004 Arnoux Pere Pernand-Vergelesses Burgundy

Purple potato veloute, crisp duck tongue with perigord truffles
2005 Renard, Roussanne Santa Ynez Valley

This was one of my favorites. I guess you can tell by now I am a fan of foie gras. And don’t forget also a fan of veloute. The presentation is perfect and the crispy duck tongues added great texture contrast against the velvety soup.

Roast wood pigeon with cereals, parsnip, toasted oats
2005 Chorey Les Beaune Joseph Drouhin Burgundy

Beef roasted in its fat, mushroom sauce
2004 Mount Eden Cabernet Sauvignon Saratoga Cuvee, Santa Cruz Mountains

Comte (aged 4 years), black truffles
2004 Tissot, Traminer, Arbois, Jura

After our savory courses finished a cheese cart came by. Boy and I were so full at this point but we gave in to the extra pleasure. We asked for a recommendation and in return got a 48 month aged Comte. Amazing. It came out with an unexpected shower of black truffles. I also loved that the cheese was matched regionally with its wine. I thought perhaps a vin jaune (also from the Jura region) may be paired with it and asked so before the cheese came out. I think this impressed the sommelier because he asked me if I was “cellaring” which totally made me giddy. Because I really don’t know anything about wine. I know the cheese plate isn’t the kitchen’s creation but it really was the highlight of the dinner for me. And how coincidental the morning of this dinner I was reading a long article on Comte. Perfect timing.

Hibiscus sorbet, black licorice with almond, streusel
2006 Ile La Forge Viognier Languedoc

Black tea parfait, crispy rice with passion fruit and rice milk sorbet

Chocolate ganache, Normandy ice milk and brown butter financier

Broadbent 10 Year Old Malmsey Madeira

Petit fours “strawberry-chocolate”

After three hours of pure happiness it was time to go. Ending playfully with jelly and madeleine once again, this time strawberry and chocolate.

I was afraid we might come on a off-night. It’s not like Los Gatos is in my backyard. I wouldn’t be able to come back for a second visit anytime soon. But lucky us. Service was excellent with the maitre d’, sommelier and servers taking good care of us. Everything from the moment we stepped inside the restaurant to when we left with a little treats of caramels in our hand like happy little kids, Manresa was an amazing gustatory experience for both of us.

SF - Angel Cafe March 2, 2008

Boy and I spent a short holiday up in beautiful San Francisco the past week. As soon as we got into the city and settled in our hotel we were in need of some lunch nourishment. Preferably somewhere close by and quick because we were on a schedule to rent a car and drive out of the city for dinner (can you guess where?). Of course I had done all the eatery research beforehand for the whole weekend and I found a perfect place we could walk to from our Nob Hill hotel for a quick lunch. It was a little coffee sandwich shop called Angel Cafe only ten minutes walk away.

Angel Cafe advertises itself as “Specializing in Coffees and Mediterranean Food” so on top of bagels and seventeen varieties of sandwiches they also serve up delicious Mediterranean specialties including dolmas, falafel, kebbeh, ozze, and hummus. I can’t pass up on a falafel sandwich though so I got that plus a few dolmas. The falafels were tender and the sandwich was moist and delicious. And the dolmas? Sooo good. Boy and I both declared these the best dolmas we’ve ever eaten. Boy got the delicious BLT which was made with a very fresh and fluffy bread. The BLT wasn’t loaded up like the sorts you’ve seen in LA but was light and balanced, not stuffed with too much of one thing.

The charm of Angel Cafe is that it’s a family run business and the owners are super friendly. And the food is delicious too which keeps people coming back. When I first read about this place it sounded like a small neighborhood favorite, a place to stop by for morning coffee and bagel or a sandwich for lunch. That’s exactly what we did, becoming part of the neighborhood and enjoying a delicious sandwich in a hole in the wall.