No Michelin Guide for Los Angeles?

[Peter Lawrence]

What gives?

Has the L.A. restaurant scene gone downhill *that* quickly?

The last published Michelin Guide for Los Angeles was their 2009 edition.
After that, nada.

I guess fine dining in L.A. is a relic of the past. No wonder there are so
few posts anymore here in the la.eats newsgroup.


- Peter

[Nick Cramer]

Post by Peter Lawrence
What gives?
Has the L.A. restaurant scene gone downhill *that* quickly?
The last published Michelin Guide for Los Angeles was their 2009 edition.
After that, nada.
I guess fine dining in L.A. is a relic of the past. No wonder there are
so few posts anymore here in the la.eats newsgroup.

http://www.zagat.com/product/restaurant-guides/los-angelesso-california-res
taurants-2012

[Peter Lawrence]

Post by Nick Cramer

Post by Peter Lawrence
What gives?
Has the L.A. restaurant scene gone downhill *that* quickly?
The last published Michelin Guide for Los Angeles was their 2009 edition.
After that, nada.
I guess fine dining in L.A. is a relic of the past. No wonder there are
so few posts anymore here in the la.eats newsgroup.

http://www.zagat.com/product/restaurant-guides/los-angelesso-california-res
taurants-2012

I would prefer a restaurant guide not based on ratings by ordinary customers
(i.e. Zagat or Yelp). Those tend to be just popularity contests.

Is anyone familiar with the following Los Angeles Restaurant Guidebook?

_EAT: Los Angeles 2012: The Food Lover's Guide to Los Angeles_

http://www.amazon.com/EAT-Angeles-2012-Lovers-Guide/dp/0984410287/


- Peter

[Julian Macassey]

Post by Peter Lawrence
Is anyone familiar with the following Los Angeles Restaurant Guidebook?
_EAT: Los Angeles 2012: The Food Lover's Guide to Los Angeles_
http://www.amazon.com/EAT-Angeles-2012-Lovers-Guide/dp/0984410287/

Although it is now 12 years old there is Jonathan Gold's
book:

"Counter Intelligence: Where to Eat in the Real Los Angeles"

Mr. Gold has now moved back to the LA Times.

[Meg Worley]

Post by Julian Macassey
"Counter Intelligence: Where to Eat in the Real Los Angeles"

Or, better yet, steer by his "99 Essential" column each year
in the LA Weekly. Since he only just left this past week, the
current column should be good for a good while. No need to mess
with a book.

We did indeed eat at every place in *Counter Intelligence*, just
as a sort of motivation to get to various places in LA, but in
general I avoid dining-advice books, preferring to be guided by
actual human beings whose taste I know and who know my taste.


Rage away,

meg

[Julian Macassey]

On Sat, 3 Mar 2012 19:14:09 +0000 (UTC), Meg Worley

Post by Meg Worley

Post by Julian Macassey
"Counter Intelligence: Where to Eat in the Real Los Angeles"

Or, better yet, steer by his "99 Essential" column each year
in the LA Weekly. Since he only just left this past week, the
current column should be good for a good while. No need to mess
with a book.

He has gone to the LA Times, but he's been there before.

Here is his 99 Essential:

http://www.laweekly.com/2011-11-10/eat-drink/jonathan-gold-s-99-essential-l-a-restaurants-2011/

http://tinyurl.com/7grwwzu

Jonathan Gold seeks out some great funky places.

He was also bullied by Jack Abramoff while both were at
Beverly Hills High School.

[Julian Macassey]

Post by Peter Lawrence
What gives?
Has the L.A. restaurant scene gone downhill *that* quickly?
The last published Michelin Guide for Los Angeles was their 2009 edition.
After that, nada.

Maybe it didn't sell. LA has Zagat, Jonathan Gold etc.

When in France, I carry the MIchelen guide. In LA, Zagat
is in my car.

Post by Peter Lawrence
I guess fine dining in L.A. is a relic of the past. No wonder there are so
few posts anymore here in the la.eats newsgroup.

LA is still good for food.

[Peter Lawrence]

Post by Julian Macassey
Maybe it didn't sell. LA has Zagat, Jonathan Gold etc.
When in France, I carry the Michelin guide. In LA, Zagat
is in my car.

Zagat is Yelp for the over 50 crowd.

;)

[Tim May]

Post by Julian Macassey

Post by Peter Lawrence
I guess fine dining in L.A. is a relic of the past. No wonder there are so
few posts anymore here in the la.eats newsgroup.

LA is still good for food.

From what I see, not being a major restaurant person, I would agree.

That fact that ba.food has 100-400 times the traffic that la.eats has
is likely due to some cultural factors, not the intrinsic issue of BA
vs LA food.

I hope Julian and Meg can say more about LA food. (Sad that I can't
think of an actual LA resident who posts a lot, but only these semi-LA,
but also BA, or Santa Barbara, residents. Are there no LA residents
really active and posting?)

I expect to be visiting the greater LA area (not confined to Arne-Land)
in the next few months. I would love to say that I'll be checking out
the various Michelin-whatevered or Zagat-whatevered places and
reporting back here, but we all know this would be bullshit. I'll
probably visit some ribs places, maybe an Island burger place (there's
one now about 30 miles south of me in Monterey/Del Monte Center), and
maybe some other place my brother suggests.

That fried chicken place on Sepulveda--I want to call it Zagat Chicken,
but I know that's not the name!--is high on my list of places to try.

[Julian Macassey]

Post by Tim May
I expect to be visiting the greater LA area (not confined to Arne-Land)
in the next few months. I would love to say that I'll be checking out
the various Michelin-whatevered or Zagat-whatevered places and
reporting back here, but we all know this would be bullshit. I'll
probably visit some ribs places, maybe an Island burger place (there's
one now about 30 miles south of me in Monterey/Del Monte Center), and
maybe some other place my brother suggests.

If it's barbecued meat you want, I heartily recommend
Pichana in Burbank. It is a Brazillian all you can eat place and
you can spend an evening sampling all sorts of tasty meat.

269 East Palm Avenue
Burbank, CA 91502
Phone: [phone]

http://www.picanharestaurant.com/
`

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat Chicken,
but I know that's not the name!--is high on my list of places to try.

Zankou chicken. They have places all over. The original
is in Hollywood, they are pretty much found wherever Armenians
are found. They mainly do rotisserie chicken, but also do other
Middle Eastern food, it is a limited menu and try the chicken
first.

http://www.zankouchicken.com/index.php?section=locations

[JALB]

Post by Julian Macassey

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat Chicken,
but I know that's not the name!--is high on my list of places to try.

Zankou chicken. They have places all over. The original
is in Hollywood, they are pretty much found wherever Armenians
are found. They mainly do rotisserie chicken, but also do other
Middle Eastern food, it is a limited menu and try the chicken
first.
http://www.zankouchicken.com/index.php?section=locations

Not fried chicken, but great chicken. Having moved from LA
to the Bay Area a few years ago, Zankou is one of the two places
on my must-visit list whenever I'm in the area (the other one
being any decent Korean BBQ/Tofu joint in Koreatown - I'd love
to hear some Bay Area equivalents which I haven't been able
to find).

[Peter Lawrence]

Post by JALB
Not fried chicken, but great chicken. Having moved from LA
to the Bay Area a few years ago, Zankou is one of the two places
on my must-visit list whenever I'm in the area (the other one
being any decent Korean BBQ/Tofu joint in Koreatown - I'd love
to hear some Bay Area equivalents which I haven't been able
to find).

There are very good Korean BBQ/Tofu restaurants in the South Bay of the Bay
Area. Probably elsewhere too. The one I'm most familiar with, So Gong Dong
Tofu House in Palo Alto on El Camino Real, is quite good. But I haven't
been to a Koreatown joint since the mid-1980's so I really can't make a
direct comparison.

What I miss most about L.A. in terms of restaurants is 1) the plethora of
very good, authentic, and inexpensive, Mexican places, and 2) the high
quality Jewish delis found around Los Angeles.

Trying to find an excellent pastrami sandwich in the Bay Area is nearly
impossible.

Also, there's no burger place like Tommy's in the Bay Area.


- Peter

[Tim May]

Post by Julian Macassey

Post by Tim May
I expect to be visiting the greater LA area (not confined to Arne-Land)
in the next few months. I would love to say that I'll be checking out
the various Michelin-whatevered or Zagat-whatevered places and
reporting back here, but we all know this would be bullshit. I'll
probably visit some ribs places, maybe an Island burger place (there's
one now about 30 miles south of me in Monterey/Del Monte Center), and
maybe some other place my brother suggests.

If it's barbecued meat you want, I heartily recommend
Pichana in Burbank. It is a Brazillian all you can eat place and
you can spend an evening sampling all sorts of tasty meat.
269 East Palm Avenue
Burbank, CA 91502
Phone: [phone]
http://www.picanharestaurant.com/
`

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat Chicken,
but I know that's not the name!--is high on my list of places to try.

Zankou chicken. They have places all over. The original
is in Hollywood, they are pretty much found wherever Armenians
are found. They mainly do rotisserie chicken, but also do other
Middle Eastern food, it is a limited menu and try the chicken
first.

I've added both of these places to my list.

However, having a hankering for good fried chicken, and having heard so
much over the years about Zankou, that's at the top of my list. (My LA
brother had already been there, when I last visited. I recall him
saying it was good, but he didn't insist we stop there. Maybe he's
spoiled?)

[Meg Worley]

Post by Tim May
I hope Julian and Meg can say more about LA food.

What would you like to know?

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat Chicken,
but I know that's not the name!--is high on my list of places to try.

It's worth noting that Zankou's chicken is roasted, not fried.


Rage away,

meg

[Tim May]

Post by Meg Worley

Post by Tim May
I hope Julian and Meg can say more about LA food.

What would you like to know?

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat Chicken,
but I know that's not the name!--is high on my list of places to try.

It's worth noting that Zankou's chicken is roasted, not fried.

Thanks, but once Julian mentioned the Zankou's name, I recalled some
t.v. shows and reviews about the various styles of roasted chicken.
Sounds very good.

I just was watching some videos by one of the Voltaggia brothers about
doing a flattened chicken sous vide style, then finished in some batter
and some oil, giving it a Southern-fried chicken spin. Looked good.
(Though I like good fried chicken, or good roast chicken, too often at
home my cooked thighs and legs are just "fuel," not great food. I quit
buying breasts some years ago, as they are almost always too dry,
stringy, even more of a "fuel" food. OK with a lot of sauces I suppose,
or stuffed with butter and bacon and the like, but thighs and legs are
just more naturally juicy.

(We all know why.)

[Steve Fenwick]

Post by Tim May

Post by Meg Worley

Post by Tim May
I hope Julian and Meg can say more about LA food.

What would you like to know?

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat Chicken,
but I know that's not the name!--is high on my list of places to try.

It's worth noting that Zankou's chicken is roasted, not fried.

Thanks, but once Julian mentioned the Zankou's name, I recalled some
t.v. shows and reviews about the various styles of roasted chicken.
Sounds very good.
I just was watching some videos by one of the Voltaggia brothers about
doing a flattened chicken sous vide style, then finished in some batter
and some oil, giving it a Southern-fried chicken spin. Looked good.
(Though I like good fried chicken, or good roast chicken, too often at
home my cooked thighs and legs are just "fuel," not great food. I quit
buying breasts some years ago, as they are almost always too dry,
stringy, even more of a "fuel" food. OK with a lot of sauces I suppose,
or stuffed with butter and bacon and the like, but thighs and legs are
just more naturally juicy.
(We all know why.)

Have you tried brining the white meat?

Steve

[Peter Lawrence]

Post by Steve Fenwick
Have you tried brining the white meat?

Why bother when dark meat is readily available?


- Peter

[Julian Macassey]

Post by Peter Lawrence

Post by Steve Fenwick
Have you tried brining the white meat?

Why bother when dark meat is readily available?

I think brined fowl tastes like cheap ham. I'd rather
have tasty fowl and skip the salt.

Older birds may take more cooking and skill, but they
often taste better.

[Peter Lawrence]

Post by Julian Macassey

Post by Peter Lawrence

Post by Steve Fenwick
Have you tried brining the white meat?

Why bother when dark meat is readily available?

I think brined fowl tastes like cheap ham. I'd rather
have tasty fowl and skip the salt.

+1

[Steve Fenwick]

Post by Julian Macassey

Post by Peter Lawrence

Post by Steve Fenwick
Have you tried brining the white meat?

Why bother when dark meat is readily available?

I think brined fowl tastes like cheap ham. I'd rather
have tasty fowl and skip the salt.

+1

Don't buy commercially-brined meat. If you brine it "fresh" yourself,
it's a different deal.

Chicken that tastes like ham, really?

Steve

[Julian Macassey]

On Sun, 04 Mar 2012 19:17:11 -0800, Steve Fenwick

Post by Steve Fenwick

On Sun, 04 Mar 2012 13:33:30 -0800, Peter Lawrence

Post by Peter Lawrence

Post by Steve Fenwick
Have you tried brining the white meat?

Why bother when dark meat is readily available?

I think brined fowl tastes like cheap ham. I'd rather
have tasty fowl and skip the salt.

+1

Don't buy commercially-brined meat. If you brine it "fresh" yourself,
it's a different deal.

Only done it fresh - No more.

Post by Steve Fenwick
Chicken that tastes like ham, really?

Yup, cheap ham.

[Steve Fenwick]

Post by Julian Macassey
On Sun, 04 Mar 2012 19:17:11 -0800, Steve Fenwick

Post by Steve Fenwick

On Sun, 04 Mar 2012 13:33:30 -0800, Peter Lawrence

Post by Peter Lawrence

Post by Steve Fenwick
Have you tried brining the white meat?

Why bother when dark meat is readily available?

I think brined fowl tastes like cheap ham. I'd rather
have tasty fowl and skip the salt.

+1

Don't buy commercially-brined meat. If you brine it "fresh" yourself,
it's a different deal.

Only done it fresh - No more.

Post by Steve Fenwick
Chicken that tastes like ham, really?

Yup, cheap ham.

Huh. Never my experience, and we've done lots of fried chicken both
brined and un-brined. Brining turkey is a standard practice for keeping
white meat moist (there are other, mechanical methods, but brining works
a treat).

Steve

[Tim May]

On 2012-03-04 17:19:33 +0000, Steve Fenwick said:
.

Post by Steve Fenwick

Post by Tim May
(We all know why.)

Have you tried brining the white meat?

Yeah.

And when Trader Joe's was still carrying a particular kosher brand
("Galatt," or somesuch), that's the brand I usually bought. (There was
some shortage/illegal immigrant problem and this particular kosher
brand vanished. I've recently started seeing an "Empire" brand, but
have not tried enough to know if this is like the Galatt-etc. brand.)

Even with the "whole cut up chicken" from the kosher suppliers, I
favored the thigh and legs over the breasts.

[Ian B MacLure]

Tim May <***@att.net> wrote in news:201202260026104162-***@attnet:

[snip]

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat
Chicken, but I know that's not the name!--is high on my list of places
to try.

Zagou I think. Corner of Sepulveda and Olympic or Santa Monica.
One north of Pico and Sepulveda anyhoo....
Not sure they even do fried chicken.

IBM

[Julian Macassey]

Post by Ian B MacLure
[snip]

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat
Chicken, but I know that's not the name!--is high on my list of places
to try.

Zagou I think. Corner of Sepulveda and Olympic or Santa Monica.
One north of Pico and Sepulveda anyhoo....
Not sure they even do fried chicken.

Zankou Chicken. A rotisserie chicken place.

Many locations, usually wherever Armenian enclaves
exist in LA.

The original is in Hollywood.

[Tim May]

Post by Ian B MacLure
[snip]

Post by Tim May
That fried chicken place on Sepulveda--I want to call it Zagat
Chicken, but I know that's not the name!--is high on my list of places
to try.

Zagou I think. Corner of Sepulveda and Olympic or Santa Monica.
One north of Pico and Sepulveda anyhoo....
Not sure they even do fried chicken.
IBM

Yes, a couple of people commented. I knew it wasn't Zagat, just that it
sort of reminded me of it.

But, thanks. I definitely plan to try it next time I'm down there.

[Ian B MacLure]

Post by Peter Lawrence
What gives?
Has the L.A. restaurant scene gone downhill *that* quickly?
The last published Michelin Guide for Los Angeles was their 2009
edition. After that, nada.
I guess fine dining in L.A. is a relic of the past. No wonder there
are so few posts anymore here in the la.eats newsgroup.

There is an article in the current LA Weekly bemoaning the lack of
respect accorded to chefs relative to their counterparts in NY.

The lack of posts... there's apparently a long story about that.

IBM

[Tim May]

Post by Ian B MacLure

Post by Peter Lawrence
What gives?
Has the L.A. restaurant scene gone downhill *that* quickly?
The last published Michelin Guide for Los Angeles was their 2009
edition. After that, nada.
I guess fine dining in L.A. is a relic of the past. No wonder there
are so few posts anymore here in the la.eats newsgroup.

There is an article in the current LA Weekly bemoaning the lack of
respect accorded to chefs relative to their counterparts in NY.
The lack of posts... there's apparently a long story about that.
IBM

I would think the relative lack of activity here on la.eats is a sign
of what may be wrong. It's pretty much dead here.

(Maybe there's some massive activity on the Tweets or the Twatters,
that we don't see here, but somehow I doubt it.)

To be sure, I don't claim that places in the Bay Area are better just
because ba.food is very active, but the very deadness of la.eats is
....disturbing.