Week in Pictures

Week in Pictures: Afghan Mantu, Banh Khoai, Black Truffles + More

By Joshua Lurie | March 12, 2012 0 comments
Week in Pictures: Afghan Mantu, Banh Khoai, Black Truffles + More

Date of Visit: March 5 - 11, 2012

Every week involves a steady stream of food, drinks and people. Of course not every taste or conversation is post-able, but the range of experiences is usually pretty amazing. Lucky me. Here are some of the highlights from the past seven days, some of which will help to fuel full posts.

March 6, 2012 – Christopher Abel Alameda, better known as Nicely, is all about the customers at his new home, Handsome Coffee Roasters.

March 7, 2012Fidencio Mezcal co-founder Arik Torren presented his lined of Oaxaca-born mezcal at Las Perlas, including a double distilled mezcal made with un-roasted piƱa called Sin Humo, and Pechuga, produced by hanging a raw chicken breast in the chamber of the still.

March 8, 2012 – Every Thursday, Friday and Saturday night until at least May, Gary Menes transforms the Tiara Cafe counter into Le Comptoir LA, presenting a five-course, seasonal menu. The base menu is strictly vegetarian, though he provides supplements at almost every turn, including Oregon black truffles.

March 10, 2012Afghan Express, a family-run restaurant in Gardena, features classic Afghan dishes like Mantu, thin-skinned beef dumplings dressed with dried mint, yogurt, leeks, and lentil- and beef-studded tomato sauce.

March 11, 2012 – The trio behind minimalistic Westwood sandwich shop Fundamental LA recently debuted weekend brunch, including grits with sous vide egg, bacon, mushrooms, greens, and maple syrup.

March 11, 2012 – The definition of “croissant” is clearly loose at Ikram Bakery in Fountain Valley. Their Tahini Cevizli Acma was more similar to challah, streaked with sesame walnut paste.

March 11, 2012 – One of my favorite dishes at Huong Vy in Little Saigon was Banh Khoai Dac Biet Huong Vy, a crisp cross between a crepe and taco filled with pork, shrimp, bean sprouts and enoki mushrooms, spoonable with sweet brown sauce.


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