California has enough restaurant choices to satisfy my cravings for many lifetimes, endless opportunities to exchange money for food. However, I still see dishes on Instagram that aren’t readily available, take food in creative new directions, or just look really damn good. If five Instagrammers in particular opened restaurants, I’d be happy to eat there.
@davidthefoodie (David H. Chiem) + @travelfoodstyle (Amber Dinh)
Chiem takes vivid photos of Vietnamese dishes that he makes, and equally exciting food from “the wifey,” aka Travel Food Style partner Amber Dinh. Standout plates in their repertoire include Vietnamese salmon spring rolls with spicy dipping sauce, vermicelli noodles with grilled pork and crispy egg rolls, and ramen with baby clams and egg.
@mythicalchefjosh (Josh Scherer) previously known as @culinarybrodown
Scherer currently makes Rhett & Link food videos and previously edited LA Mag online food coverage. The brash, bold thinker takes a different approach to food. His recent “Food Fears” series tackled ingredients that don’t typically get much love. He used lamb’s brains in Dorito-crusted Nashville Hot Brain Sandwich and incorporated notoriously pungent durian into a choco taco. Otherwise, expect Scherer to riff on comfort foods he finds around L.A. How about goat cheese stuffed crust pizza with harissa tomato sauce, lamb merguez sausage, fennel, cherry tomatoes, and jalapeños?
@occomestibles (Connie Bang-Co Aboubakare)
“Cooking is therapeutic” for Connie Bang-Co Aboubakare, an Orange County resident who makes fantastic looking Vietnamese fare and much more. Her noodle dishes are especially tantalizing, though I’d gladly tackle broth-free dishes as well, including her egg roll mountain or salt & pepper chicken wings, topped with buttered garlic.
@ladyandpups (Mandy Lee)
No wonder Mandy Lee wrote a cookbook to be released this fall, titled The Art of Escapism Cooking. Her eclectic repertoire changes as she travels, but is always compelling. A recent trip to Bastille market in Paris resulted in lamb kidney with brown butter, garlic and herbs. She’s also made mochi tortillas and the striking mapo tofummus.
@julesfood (Jules Douglass)
Douglass primarily works wonders with beef and cheese, which could mean Teriyaki Gochujang Kalbi & Kimchi, Rib Eye Cap & Soft Boilers w/creamy Wild Mushroom Brie or a seemingly simple plate of Smoky Steak & Guinness Cheddar. Wild, local seafood and avocado also get plenty of play. Basically, she’s created protein heaven inside her L.A. home.
Leave a Comment