D Mob, Tvad, Byegolly: great string so far. I have lived in LA for 51 years. My favorite hole in the wall places around town include Vince's Spaghetti in Ontario, a classic red sauce joint; Maria's in Glendora for guacamole smothered beef enchiladas; Donut Man in Glendora for strawberry doughnuts (always has at least six cop cars); Let's Be Frank for hot dogs at the Helm Building in Culver City; The Local Place in Gardena for Hawaiian style Kalbi Ribs; Din Tai Fung for dim sum in Arcadia; D'Elia's grinders in Riveside (best bread EVER); La Sirena in Laguna Beach for anything Mexican; and Memphis Soul House for gumbo in Costa Mesa.
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03-11-10: BongofuryAs I mentioned above: J & J Burger Shack (barbecue) 5754 West Adams Boulevard, Los Angeles just East of Farifax & Adams Blvd. There are two separate parts to J & J, yet the same shack. One is a burger joint, the other is just barbecue. Their barbecue is pretty damned good. Their beef ribs a big and meaty, pork falls off the bone, brisket & chicken is good, and hot links rock. I also like all their side dishes. They do real wood smoking and it split logs are stacked high just outside the patio. Tasty Q Bar-B-Cue 2959 Crenshaw Blvd. (one block south of Jefferson) Los Angeles, CA 90016 Good BBQ & sides and great prices. BTW, bring your own turkey and they'll deep fry it for you while you eat. Somehow, it always end up being Phillips or J & J for me, depending on where I am in town at the time. |
Bong-o, I'm not a big believer in this new high-end, designer, pizza fad that's overtaken LA. Like burgers, pizza is a food of the masses. It's one of the highest profit margin, and cheapest to make, items in all of restauranting. So, a $20 personal designer pizza that the size of an appetizer does nothing for me no matter how good it is. When I get a pie, I'm looking to my eat on. And yeah, I've been to Pizzaria Mozza and a few of the other new high-end places. They are good, but to tell the truth, none of them are any better than this little shack in Pedro - not from an ingredient and final taste POV, and certainly not from a value perspective: Pavich's Brick Oven Pizzeria (LA Times review) 2311 S. Alma St., (just north of 25th St, on Alma) San Pedro, (310) 519-1200 This is one of the great thin-crust pizza in Los Angeles. It is a true Mediterranean style pie, but from a Croatian perspective. A light, flakey, almost filo dough like crust with just the right amount of toasting to make it crackle and crunch. Quality toppings bursting with flavor. Terrific cheeses. Most of their pizzas are lightly topped, but they've lately begun to offering "everything but the kitchen sink" versions because that's what people are used to. (picture slideshow) And get this, their 18" premium pizza is........$18-20. That's right, a twenty spot, maybe even some change back. This sucker is a two or three meal affair, easy. And that's pigging out. Check the slideshow above. The only downside is that is take-out only. There is usually one or two fold-out tables out front during the day, if you are lucky. But, grab one and head down the street(Alma) 1 mile to a park with a 180 degree view of the entire coast from Malibu to Dana Point. |
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