Location: 2828 Santa Monica Blvd, Santa Monica, CA 90404

Date: December 12, 2025

Cuisine: Thai

Rating: A Fun Birthday Buyout (Watch the Salt!)

Jeff wanted to do something special for his birthday, so he bought out Holy Basil for a private dinner. This intimate Thai spot in mid-town Santa Monica, not far from 26th Street, has been generating buzz since it opened. A private buyout means you get the chef’s full attention, a custom menu, and the whole space to yourself—perfect for celebrating with friends.

Holy Basil is helmed by Chef Wedchayan “Deau” Arpapornnopparat, who trained at Le Cordon Bleu and honed his craft in top kitchens across Asia and North America. His philosophy centers on authentic Thai flavors with a modern sensibility—using locally sourced ingredients alongside imported Thai specialties. The result is food that’s vibrant, bold, and uncompromising in its spice levels.

The open kitchen setting, with our group gathered around ready for the evening’s adventure.

Holy Basil has a cute but small space in mid-town Santa Monica—intimate and perfect for a private buyout.

Jeff’s special birthday menu, crafted just for tonight.

Lhon – Crab meat and uni with lemongrass coconut cream on puri. Delicious. This was a gorgeous opening—the sweet crab and briny uni playing against the aromatic coconut cream, all scooped up on those crispy puri. A perfect way to start.

Maing Khum – Betel leaf wrap with coconut flakes, nuts, and shrimp. Delicious little puff. These one-bite wonders are classic Thai—the interplay of textures and flavors all wrapped up in a leaf is endlessly satisfying.

Salted egg brown butter local calamari – Yummy, a touch sweet. The salted egg adds that characteristic savory-sweet richness that makes everything it touches irresistible. The calamari was tender and nicely fried.

Gog chaa nam pla – Aguachile with raw Caledonian blue shrimp. Woah were these spicy! Good though, very bright. If you’re sensitive to heat, be warned—this dish doesn’t hold back. But the shrimp were pristine, the citrus notes cutting through beautifully.

Cabbage salad – Toasted almond with sukiyaki sauce. Pretty spicy too. The cabbage provided nice crunch, but this was another dish that brought the heat. Noticing a theme here…

Bangkok fried rice – Crab and jasberry rice. Subtle and delicious. Finally, some restraint! The jasberry rice had a gorgeous purple-black color and slightly nutty flavor, and the crab was generous. One of my favorites of the night.

Giant tiger prawn kaeng kari – A gorgeous presentation, that massive prawn nestled in yellow curry. Rich and aromatic with all those warm curry spices.

Pla tod – Santa Barbara fried vermillion rockfish. The whole fried fish was beautifully crispy, that local rockfish yielding sweet, flaky flesh under a shatteringly crisp exterior.

Another angle on that stunning fried fish collar—the glazed, bronzed skin and tender flesh underneath.

Chili chicken – Schezwan sauce. Super intense and salty. Look, I appreciate bold flavors, but this one tipped over into too much territory. The seasoning was aggressive enough that it overwhelmed the chicken.

Tom yum risotto – With uni, crab, and caviar. So decadent and delicious. Now THIS is how you do fusion. The tangy, aromatic tom yum broth infused into creamy risotto, topped with those luxurious additions. Dish of the night, easily.

A4 New York strip – Thai basil chimichurri. Salty! Unfortunately, the salt issues returned here. A4 wagyu deserves to shine on its own, and the over-seasoning detracted from what should have been a highlight.

Key lime pie – Or something similar. A refreshing citrus dessert to cut through all those bold flavors from dinner.

Lemongrass rice pudding brûlée – Super sweet but delicious. The lemongrass perfumed this creamy dessert beautifully, and that caramelized top provided nice textural contrast. Maybe dial back the sugar a touch, but I still cleaned my plate.

Jeff with Chef Deau at the end of the night.

This was a really fun night and some great eats. The private buyout format worked beautifully for Jeff’s birthday celebration—the intimate space felt like our own little party, and the custom menu showed off Chef Deau’s range. That said, a few dishes ran too salty (looking at you, chili chicken and that A4 steak), and the spice levels throughout were aggressive even by my standards.

The standouts were clear: that incredible tom yum risotto with its luxury toppings was worth the visit alone, and the Bangkok fried rice with its subtle, nuanced flavors showed what the kitchen can do when restraint is applied. The opening bites—the lhon and maing khum—were also spot-on.

Would I return? Yes, but probably à la carte so I can cherry-pick the dishes that work best. And I’d specify “mild on the salt” if that’s even an option.

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Location: 10834 Washington Blvd, Culver City, CA 90232 | +1 (323) 509-6155

Date: December 11, 2025

Cuisine: Japanese Omakase

Rating: Still Our Omakase Happy Place!

The Foodie Group has a handful of spots we keep returning to, places where the quality never wavers and the welcome is always warm. Sushi Masuyoshi in Culver City is firmly on that list. Tucked away on Washington Boulevard, this intimate omakase counter has become our go-to when we want serious fish without the pretense—and an environment where we can bring bottles from our cellars and share them with friends.

Tonight we came armed with some serious Burgundy: Montrachet Grand Cru from both Louis Jadot (2011 and 2014) and Bouchard Père & Fils (2011 and 2014), plus a special treat—a 2002 Richebourg from Domaine Jean-Jacques Confuron. When you’re bringing wines of this caliber, you want fish that can stand up to them. Masuyoshi always delivers.

Chef Masuyoshi trained under some of Japan’s most esteemed sushi masters before bringing his craft to Southern California. His philosophy centers on letting exceptional ingredients speak for themselves, with technique that’s precise but never showy. The intimate counter seats maybe ten, which means personal attention and fish that’s cut moments before it reaches your plate.

Chef Masuyoshi behind the counter, orchestrating tonight’s courses.

Tonight’s omakase lineup—a seafood-forward progression centered on seasonal sashimi and nigiri.

We opened the evening with some Grand Cru Burgundy to set the tone.

From our cellars: Louis Jadot Montrachet Grand Cru 2011 and Bouchard Père & Fils Montrachet Grand Cru 2011. Two of Burgundy’s most prestigious producers, same vintage, same vineyard—a fascinating comparison. Both showing beautifully evolved, with that characteristic Montrachet richness and minerality, perfect for the delicate fish to come.

House-made ginger – The little details matter. Masuyoshi’s house-pickled ginger is bright and snappy, a far cry from the neon-pink stuff at lesser spots.

Sashimi – A gorgeous opening plate featuring sweet shrimp and ankimo (monkfish liver). The sweet shrimp had that characteristic snap and oceanic sweetness, while the ankimo was silky and rich—foie gras of the sea.

Chawanmushi – Silky egg custard arrived cloaked beneath patterned porcelain. The custard was barely set and satin-smooth, deeply resonant with umami from the dashi.

Chawan with crab – A variation on the classic chawanmushi, this version studded with sweet crab meat. The delicate custard and sweet crab were a match made in heaven.

Hirame (halibut) with liver – Delicate halibut paired with its own liver. The fish had that characteristic clean, subtle sweetness, while the liver added a creamy, mineral counterpoint. Really elegant preparation.

Toro takuan handroll – Fatty tuna with takuan (pickled daikon) wrapped in crisp nori. The richness of the toro against the crunchy, tangy takuan is one of those combinations that just works brilliantly every time.

Goldeneye snapper – Kinmedai is one of those fish that exemplifies why omakase is worth it. The flesh is delicate with a subtle sweetness, and the skin, when properly torched, adds a layer of richness. Masuyoshi’s version was spot-on.

Shirako in ponzu – Awesome version. This is the dish that separates the adventurous from the timid—cod milt, or “soft roe.” Masuyoshi’s preparation in ponzu was absolutely stellar, the shirako impossibly creamy with a delicate oceanic sweetness, the citrus notes of the ponzu providing perfect balance. Seriously one of the best versions I’ve had.

Toro sawara – King mackerel from the northern seas off Japan. This is winter luxury—the cold waters give sawara incredible fat content, and the “toro” cut is the belly, rich and luscious with that distinctive mackerel flavor but none of the fishiness lesser versions can have.

Special crab – So good and in that thickened dashi. This was a standout—sweet crab meat nestled in an intensely flavored, slightly thickened dashi broth. The kind of dish where you want to drink every last drop.

More bottles on the table: Bouchard Père & Fils Montrachet Grand Cru 2014 and Louis Jadot Montrachet Grand Cru 2014. The younger vintages showing more fruit and freshness compared to the 2011s, but still with that unmistakable Montrachet depth. Perfect timing for the parade of nigiri about to arrive.

Saba (Japanese mackerel) – Beautifully cured, with that characteristic silver-blue shimmer. Good saba is a test of a sushi chef’s skill—the curing has to be just right to balance the oiliness and bring out the fish’s natural sweetness. Masuyoshi nailed it.

Bluefin tuna – The akami (lean cut), starting us on the tuna progression. Clean, meaty, with that deep red color that signals quality. This is tuna as it should be—no need for frills when the fish is this good.

Chu-toro with caviar – Medium-fatty tuna crowned with a touch of caviar. The chu-toro already has beautiful marbling and richness, and the caviar adds a pop of salinity and luxury. Decadent.

O-toro – The fattiest cut of the tuna belly, and this was a stunner. Melts on the tongue, leaving nothing but that pure, rich tuna essence. This is why we do omakase.

Hokkaido uni – Creamy, sweet, briny—Hokkaido uni is the gold standard and this was exemplary. That characteristic orange color and custardy texture, with none of the bitterness that can plague lesser specimens.

Scallop tempura with curry salt – A fun pivot from the raw courses. The scallop was perfectly fried—crisp exterior, still juicy and sweet inside—and that curry salt added an unexpected but totally welcome warmth and spice.

Fish and vegetable tempura – A classic mixed tempura plate. Light, crisp batter that shatters on the bite, letting the fish and vegetables shine through.

Oyster tempura – Briny oyster encased in that ethereal batter. The hot oil concentrates the oyster’s flavor while the crust provides textural contrast. Simple and superb.

A5 Wagyu beef – Raw A5 beef, showcasing that incredible marbling. This is the stuff where you can see the fat webbing through every bite—rich, buttery, and absolutely melting.

Time for red: Domaine Jean-Jacques Confuron Richebourg Grand Cru 2002 alongside a Louis Jadot Bâtard-Montrachet Grand Cru 2014. The Richebourg is one of Burgundy’s most legendary Grand Cru vineyards in Vosne-Romanée, and at over 20 years old, this bottle was singing—all that classic Pinot Noir complexity with tertiary notes of earth and spice developing beautifully. Stunning with the beef.

A5 Wagyu beef – Another angle on that glorious marbled beef. When you’re drinking Grand Cru Burgundy, you need food that can match it, and A5 Wagyu does the job admirably.

Seaweed soup – Today’s soup was a seaweed preparation, earthy and oceanic, bridging us from the savory courses toward dessert.

Seasonal fruit – A simple, refreshing close to a magnificent meal. Just perfectly ripe fruit, letting the natural sweetness provide the final note.

The evening’s wine lineup in all its glory—five bottles of Grand Cru Burgundy, including the Montrachets from Louis Jadot and Bouchard Père & Fils in multiple vintages, plus that transcendent 2002 Richebourg. This is what the Foodie Group does—we pool our collections for special evenings, and there’s no better place to enjoy them than at an intimate counter where the food can truly match the wine.

Another stellar night at Masuyoshi. There’s a reason we keep coming back: the fish is impeccable, the technique is precise, and the atmosphere is welcoming enough that we can turn it into a proper wine dinner. Highlights tonight included that awesome shirako in ponzu, the special crab in thickened dashi, and the entire tuna progression from akami through the o-toro. The A5 beef was a perfect partner for our Burgundy reds.

Masuyoshi remains one of our favorite omakase spots in LA—high quality without the attitude, technical excellence with genuine warmth. We’ll be back.

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Location: 1723 N Halsted St, Chicago, IL 60614 | (312) 867-0110

Date: November 24, 2025

Cuisine: Modernist

Rating: Finally! A Bucket-List Meal

I’ve wanted to go to Alinea for years. Grant Achatz’s legendary temple of modernist cuisine has been on my list since he first started making waves with his boundary-pushing approach to food. But I hadn’t been to Chicago since 1994, and somehow the stars never aligned. Until now.

We were passing through Chicago on a college tour with our son, and my wife and I decided this was finally our chance. We booked the full experience — both a regular tasting menu and a “kosher-style” version (they accommodate dietary restrictions with impressive grace), plus the reserve wine pairings. If you’re going to do Alinea, you might as well go all in.

Grant Achatz is one of the most influential chefs of his generation. A protégé of Thomas Keller at The French Laundry, he opened Alinea in 2005 and immediately began redefining what fine dining could be. His story is legendary—diagnosed with stage 4 tongue cancer in 2007, he lost his sense of taste entirely during treatment but continued to lead the kitchen, eventually making a full recovery. The restaurant has held three Michelin stars since 2011 and has been ranked among the world’s best restaurants multiple times. His cooking is theatrical, emotional, and technically mind-bending.

The entrance to Alinea is deliberately understated—a door in a townhouse facade that gives nothing away, alas, so understated that I forgot to photograph, so you will have to make due with a photo of my wife at the table.

The regular menu and the kosher-style version. They run two parallel tracks through the evening, which is impressive kitchen choreography.

The evening began with Champagne, as all proper evenings should.

Krug 2008 – When they say “reserve wine pairings,” they mean it. Krug’s vintage Champagnes are legendary, and the 2008 is a stellar year. Toasty, complex, with that signature Krug depth and power. A statement of intent right out of the gate.

Chicago-Style Hot Dog – Tofu, neon relish, tomato, yellow mustard. A playful deconstructed take on the city’s iconic street food. This is Alinea in a nutshell: taking something familiar and completely reimagining it while keeping the essence intact. This takes gelatinous cube to the next level.

Parsnip – Roasted banana, white truffle, hazelnut milk. I was skeptical about the banana, but fortunately the banana flavor was mild. Mostly truffle. The hazelnut milk added a creamy, nutty backdrop that worked beautifully with the earthy parsnip and the heady funk of fresh white truffle.

Part of the Alinea experience is a tour of the kitchen with a snack and a drink.

The kitchen is a stainless-steel lab of precision—industrial, focused, and quietly theatrical.

They have a Control Freak! (Fellow cooking nerds will understand the excitement) I miss my Control Freak (stuck in the smoke house).

Our kitchen snack was hidden inside this contraption…

Fear Factor Tonka Toddy – Celery root, shallot, apple cider, smoldering oak. And voila, you pull out this fried thing. The theatricality is part of the fun.

The accompanying cocktail: Novo Gold cachaça and Macallan 12 sherry cask, tonka bean. Sweet and strong—exactly right for the moment.

Albert Boxler Pinot Gris Brand Grand Cru 2020 – A stunning Alsatian Pinot Gris from one of the region’s best producers. Rich and honeyed with that distinctive spice that Grand Cru vineyards deliver.

Peeled Grapes – Concord, roasted peanut, bronze fennel. Deconstructed PB&J. Another playful riff on a childhood classic, but elevated into something genuinely sophisticated. The grape provides sweetness, the peanut brings that familiar salty richness, and the fennel adds an anise note that ties it all together.

M. Chapoutier Chante-Alouette 2021 – White Hermitage from one of the Rhône’s most respected producers. Marsanne-based, rich and full-bodied with notes of white flowers and stone fruit. A serious wine.

Osetra – Roasted soybean, sake lees. So good! The caviar was pristine, and the umami from the soybean and sake lees created this incredible depth. One of those bites that makes you stop talking and just exist in the moment.

So good.

Aubert Sonoma Coast Chardonnay – California luxury Chardonnay at its finest. Rich, complex, with that signature Aubert opulence.

Charred – Arctic char, Blis maple syrup, smoke. Sweet and smoky. The char was cooked beautifully, and the Blis maple (a Michigan producer that ages their syrup in bourbon barrels) added this incredible depth of flavor.

Plume – Black cod. Delicate, buttery, perfectly executed.

Crisps – Ashed onion dip, mint. Chips in the bag—a whimsical presentation that made us smile.

Chips for the dip.

Hot Potato, Cold Potato – Black truffle, parmesan, chive. This is one of Alinea’s most famous dishes, and it delivers. A dish with varied textures and temps — you pull a pin and everything drops into the spoon at once. The contrast between hot and cold, the truffle, the parmesan… it’s a masterwork of engineering and flavor.

Clos du Mont-Olivet La Cuvée du Papet 2015 – Châteauneuf-du-Pape from a legendary producer. The 2015 vintage is drinking beautifully—Grenache-dominant with that classic southern Rhône warmth and spice.

Wax Strawberry – With endive. Very interesting. The wax coating melts as you eat, releasing the strawberry’s juices. Another moment of surprise and delight.

Squab – Thai long peppercorn. Beautifully roasted, with the long pepper adding an exotic, slightly floral heat.

Explosion – Black truffle, romaine, parmesan. Explodes in your mouth. This is another signature dish—a ravioli that bursts with truffle broth when you bite it. Pure umami bomb.

Château Pontet-Canet 2009 – A stellar Pauillac from a great vintage. Pontet-Canet has been one of Bordeaux’s most improved estates, now biodynamic, and the 2009 is rich, structured, and drinking beautifully.

Cooking in kombu under hot stones. Tableside theater at its finest.

Beet – Kombu, Asian pear, matsutake mushrooms. The kosher-style version of the main course, cooked under those hot stones.

Wagyu – Kombu, Asian pear, matsutake mushrooms. The regular version. Silky, rich, perfect.

A fish version as well.

Truffled potato purée — silky smooth and decadent.

Blandy’s 1976 Bual Madeira – To close with something truly special. A nearly 50-year-old Madeira from one of the island’s great houses. Bual is medium-rich, with that distinctive Madeira complexity—caramel, nuts, and a acidity that keeps it vibrant despite its age. Extraordinary.

Paint – Pumpkin, chai, chocolate. The famous dessert course where they paint directly on your table. It’s theatrical, messy, delicious, and Instagram-ready (not that we’re above that sort of thing).

The two of us enjoying the grand finale.

Balloon – Helium, green apple, taffy. Yes, you eat the balloon and then talk in a squeaky voice. It’s silly and wonderful. Definitely some fun stuff. Very playful.

Alinea lived up to every expectation I’d built over the years of waiting. Grant Achatz and his team have created something truly special—not just technically brilliant cooking, but an experience that engages all your senses and emotions. The playfulness (Chicago hot dog, balloon, PB&J) is balanced by moments of pure culinary refinement (the osetra, the wagyu, that extraordinary wine lineup). The reserve pairings were worth every penny—Krug 2008, Pontet-Canet 2009, 1976 Bual Madeira. That’s not a wine list, that’s a education.

Was it worth the years of anticipation? Absolutely. This was one of the best meals I’ve had in a very long time. If you find yourself in Chicago with the budget and the curiosity, do it. Go to Alinea. It’s a once-in-a-lifetime experience, though I suspect I’ll find a way to make it happen again.

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Location: 9201 Sunset Blvd Suite 100, West Hollywood, CA 90069 | (310) 817-6441

Date: November 22, 2025

Cuisine: Italian

Rating: Solid Neighborhood Italian

Sometimes you don’t need a Michelin-starred tasting menu or a six-month reservation. Sometimes you just need a solid Italian spot down the street where you can take the family for a good meal without overthinking it. That’s exactly what LAVO delivered on this particular Saturday night.

LAVO is part of the TAO Group empire, which means it comes with a certain Vegas-adjacent energy — think scene-y nightclub vibes meets red-sauce Italian. The Beverly Hills outpost sits on Sunset Boulevard and sprawls across multiple levels, each with its own personality. We settled into the bar area, which had that warm, amber-lit glow you’d expect.

The entrance sets the tone with honeyed sconces, black-and-white marble, and a splash of abstract art.

The bar area—curved marble, leather stools, checkerboard floors, globe pendants. Classic and comfortable.

We started with a nice spread of appetizers and salads to share around the table.

Crudo – A pretty arrangement of tuna, salmon, and whitefish swimming in vibrant salsa verde with fried capers scattered about. Fresh, bright, and a good way to kick things off. The capers added nice little pops of salinity.

Beet Salad – Roasted heirloom beets in ruby and gold, with creamy goat cheese and what looked like toasted pistachios. The beets were cooked perfectly—tender but not mushy—and the cheese provided a nice tangy counterpoint.

Regular Salad – Mixed greens with avocado, almonds, cucumber, and tomato in a citrus vinaigrette. Simple and fresh—exactly what you want alongside heavier Italian mains.

Mushrooms – Sautéed wild mushrooms with garlic and herbs. These were glossy and gorgeous, with that wonderful woodsy, almost truffle-adjacent flavor you get from properly cooked mixed mushrooms. The garlic was present but not aggressive.

For mains, we went with fish and the house specialty.

Salmon – Herb-panko crusted with a chickpea ragout and lemon butter. The crust had a satisfying crunch while the fish stayed moist inside. The chickpea ragout was a nice change from the usual vegetable sides.

Sea Bass – Pan-seared with crispy skin, served with an herb sauce and an arugula-fennel salad. Beautiful presentation with the bay leaves, and the fish was cooked spot-on. The fennel salad added a fresh anise note that worked well with the rich fish.

Meatball! – You can’t go to LAVO and not get the famous one-pound meatball. This is Chef Ralph Scamardella’s signature dish—imperial Wagyu and Italian sausage, topped with ricotta. It’s ridiculous in the best way. Rich, meaty, and meant for sharing (though I won’t judge if you don’t).

Dessert brought the trendy and the classic.

Dubai Chocolate Cake – If you’ve been on social media at all lately, you’ve seen this viral sensation. LAVO’s version features pistachio cream domes over a pastry base, sitting in a pool of warm chocolate sauce. It’s beautiful, it’s trendy, and it actually tastes good—rich pistachio, bittersweet chocolate, a bit of crunch. The hype is at least partially justified.

Ice Cream – Vanilla bean gelato with a delicate pizzelle wafer. After the richness of everything else, this was a refreshing, simple finish. Classic for a reason. Necessary to cut the richness of the “cake.”

LAVO isn’t trying to reinvent Italian cuisine, and that’s perfectly fine. It’s a decently-executed, crowd-pleasing spot that delivers exactly what you’d expect—good food, good drinks, good vibes. The famous meatball lives up to its reputation, the fish preparations were both solid, and having something as trendy as the Dubai Chocolate Cake on the menu shows they’re paying attention to what people want. For a quick family dinner just down the street from our rental, it hit the spot.

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Location: 13301 Ventura Blvd, Sherman Oaks, CA 91423 | 818-788-4868

Date: November 1, 2025

Cuisine: Mexican

Rating: Old School Excellence!

Date night with my wife took us to Casa Vega in Sherman Oaks, and full disclosure: this review includes some blurry low-light photography courtesy of the restaurant’s romantically dim atmosphere and possibly two Cadillac Margaritas. But that’s part of Casa Vega’s charm—this is the kind of place where the mood lighting is as essential to the experience as the tableside guacamole, and where getting a little loose over excellent margaritas is not just accepted but encouraged.

Casa Vega has been a Valley institution since 1956, serving classic Mexican-American cuisine in a setting that feels like stepping into old Hollywood. The restaurant is run by Christy Vega, who took over the family business in 2009 and has done an admirable job of preserving the traditional recipes and nostalgic charm while keeping the food quality high and the atmosphere lively. This isn’t cutting-edge contemporary Mexican cuisine—it’s old-school comfort food executed with care and consistency, the kind of place that’s earned a Michelin Bib Gourmand designation not for innovation but for doing the classics really quite well.

The space itself is a time capsule: crimson tufted booths, vintage leather seating, papel picado garlands, terrazzo floors, and murals depicting Mexican heritage. It’s intimate, warmly lit, and feels like the kind of restaurant where Hollywood deals were made over too many margaritas and plates of enchiladas. The celebrity sightings and film appearances are part of the lore here, but what keeps Casa Vega relevant decades later is the food and service.

Twinkle lights, papel picado, and crimson tablecloths setting the stage for chile-layered plates and salt-rimmed margaritas.

The menu: classic Mexican-American comfort food built around burritos, enchiladas, tacos, fajitas, and hearty combination plates.

House-Fried Tortilla Chips—each shard snapping with that delicate, papery crackle before giving way to tender masa sweetness, toasted corn, and precise seasoning.

Cadillac Margarita—pretty excellent actually. Made with premium tequila and Grand Marnier, salt-rimmed and perfectly balanced between tart, sweet, and boozy.

Tableside Guacamole—mashed to order right at the table, chunky and fresh with lime, cilantro, jalapeño, and onion.

Our attentive server prepping the guac tableside with warm chips at the ready.

In the plastic molcajete—fresh, bright, and ready to scoop.

Flour Chips (the first set was corn)—lighter, more delicate, with a softer chew and buttery richness.

Tableside Caesar Salad—another theatrical preparation, tossed right at the table with anchovy-rich dressing, croutons, and parmesan.

On the plate—crisp romaine dressed generously, with plenty of parmesan and garlic punch.

Veggie Burrito—a substantial wrapped package filled with beans, rice, cheese, and vegetables, the kind of hearty comfort food Casa Vega does well.

Rice and Beans—the classic sides, fluffy rice and creamy refried beans, exactly as they should be.

Carne Asada with a Cheese Enchilada—grilled steak with char and smoke, served alongside a cheese enchilada blanketed in red sauce. The kind of combination plate that defines old-school Mexican-American dining.

Food was old school but actually quite good here. Service was excellent and atmosphere first rate. Maybe that’s all the two margaritas talking, but I don’t think so.

Casa Vega delivered exactly what it promises: classic Mexican-American comfort food in a nostalgic, warmly atmospheric setting with excellent service and damn good margaritas. This isn’t the place you go for contemporary Mexican cuisine or chef-driven innovation. It’s the place you go for tableside guacamole, perfectly balanced Cadillac Margaritas, generous combination plates, and that intangible feeling of stepping back into a time when Valley dining meant red leather booths, strong drinks, and plates piled high with rice, beans, and enchiladas.

The food is legitimately good—not just good-for-what-it-is, but actually quite good. The carne asada had proper char and smoke. The cheese enchilada was comfort itself, blanketed in that classic red sauce. The tableside preparations (guac and Caesar) aren’t just theater; they’re genuinely well-executed, showing a kitchen and service team that takes pride in the classics. And those Cadillac Margaritas? Pretty excellent actually—strong enough to blur your low-light photography but balanced enough to keep you ordering another.

The service was excellent—attentive without being intrusive, knowledgeable, and clearly well-versed in the tableside rituals that make Casa Vega feel special. The atmosphere is first rate: dimly lit in that romantic old-Hollywood way, cozy in those crimson booths, and buzzing with the kind of convivial energy that comes from decades of satisfied customers returning again and again.

Casa Vega is preserving traditional Mexican-American recipes, maintaining impeccable service standards, and creating an atmosphere that feels both nostalgic and timeless—it does really well. For a date night in the Valley, especially when you want something familiar, comforting, and reliably excellent, Casa Vega hits the spot. Just maybe skip the low-light photography after a second margarita.

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Location: 12969 Ventura Blvd, Studio City, CA 91604 | +1 (747) 202-1661

Date: November 7, 2025

Cuisine: South American (Argentina & Uruguay)

Rating: Argentine Fire Excellence!

Date night with my wife brought us to ALTO Fire to Table in Studio City, a South American restaurant that’s been making waves with its wood-fired approach to Argentine and Uruguayan cuisine. Located on Ventura Boulevard, ALTO centers its entire concept around open-flame cooking—the kind of primal, smoke-kissed technique that transforms simple ingredients into something extraordinary. When you walk in, you’re immediately greeted by the ambient glow of wood-fired grills and the intoxicating smell of meat roasting over open flames. It’s theatrical in the best way, turning dinner into a visceral experience that engages all the senses.

The restaurant specializes in the kind of live-fire cooking that’s central to Argentine and Uruguayan dining culture: fresh, locally-sourced ingredients marinated with care, then grilled over roaring flames until they achieve that essential char and smokiness. Everything from the proteins to the vegetables benefits from this treatment, and the open kitchen design means you can watch the entire process unfold. For a date night, it strikes the perfect balance—sophisticated enough to feel special, rustic enough to stay approachable, and flavorful enough to make the meal memorable.

We started with bread that set the tone for the evening.

Criollo with Herb Butter—I might not have the name exactly right, but this was an awesome crunchy layered brioche. The pastry shattered into flaky, buttery shards, each layer distinct and beautifully laminated, served with herb-flecked butter that melted into every crevice.

Heirloom Tomatoes & Peaches—tomato layers, cryo tomato water, roasted garlic crumble, fennel pollen. A stunning summer-into-fall composition that showcased peak-season tomatoes alongside sweet peaches, the cryo tomato water adding a clean, concentrated burst of acidity, while the roasted garlic crumble and fennel pollen contributed savory depth and aromatic complexity.

Chimichurri Prawns—grilled tiger prawns with housemade XO chimichurri. Messy but delicious! The prawns came head-on, charred from the grill and swimming in a punchy chimichurri spiked with XO sauce, creating this brilliant fusion of Argentine and Asian flavors that required enthusiastic hands-on eating.

Lion’s Mane Mushroom—roasted in the charcoal oven with grilled spinach and cauliflower. The lion’s mane picked up serious char from the fire, developing a meaty texture and smoky depth that made this vegetable dish feel substantial and satisfying alongside the grilled spinach and cauliflower.

Cordero Patagónico—12 oz lamb saddle, house-aged in beeswax for 14 days, grilled over rosemary leaves. Very meaty! This was the centerpiece of the meal: lamb aged in beeswax (a traditional South American preservation technique) for two weeks, developing concentrated flavor and tender texture, then grilled directly over rosemary branches so the smoke infused the meat with aromatic herbaceousness. The result was intensely lamb-forward—rich, gamey in the best way, with that essential char and herb-smoke complexity.

Daily Dessert Special—a dulce de leche Napoleon (or something like it), with layers of crispy pastry sandwiching dulce de leche cream.

Super crunchy and sweet. Very nice—the pastry shattered into delicate shards, the dulce de leche providing that essential South American sweetness, caramelized and rich.

ALTO delivered exactly what a good date night dinner should: excellent food, a lively but not overwhelming atmosphere, and enough theater (that open fire pit!) to keep things interesting. The standout was undoubtedly that beeswax-aged lamb—intensely meaty, perfectly charred, and showcasing a technique you don’t see often in LA. The aging process concentrated the lamb’s natural flavors while the rosemary-smoke grill treatment added layers of aromatic complexity. This is the kind of dish that makes you understand why live-fire cooking has been central to South American cuisine for centuries.

But the entire meal was solid. That criollo bread was awesome—crunchy, layered, and so much better than the average bread basket. The chimichurri prawns were messy but delicious, with the XO-spiked sauce creating an unexpected but brilliant fusion. The heirloom tomato and peach dish showed real finesse, balancing acidity, sweetness, and savory elements with the kind of precision that elevates what could be a simple salad into something memorable. Even the lion’s mane mushroom, benefiting from that charcoal oven treatment, felt like a substantive dish rather than an afterthought vegetable option.

The dulce de leche Napoleon finished things on a high note—super crunchy and sweet, exactly what you want after a meal centered on smoke and char. It provided that classic South American sweetness without being cloying, the pastry work showing real skill.

What I appreciate about ALTO is its commitment to a clear culinary point of view. This is unapologetically South American cooking—Argentine and Uruguayan techniques, live-fire everything, bold flavors, and generous portions. There’s no fusion confusion or attempt to be all things to all people. They know what they do well (grilling over wood fire) and they lean into it completely. The open kitchen theater adds to the experience without feeling gimmicky, and the quality of the ingredients—from that beeswax-aged lamb to the peak-season tomatoes—shows a kitchen that takes sourcing seriously.

For a date night in Studio City, ALTO hits all the right notes. It’s special enough to feel like an occasion but approachable enough that you’re not afraid to get your hands messy with those chimichurri prawns. The wood-fired cooking adds genuine flavor and creates an atmosphere that’s warm and inviting—literally, given the glow from those flames. If you’re looking for serious South American cooking with live-fire soul, this is a winner.

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Location: 1601 Sawtelle Blvd, Ste 101, Los Angeles, CA 90025 | +1 (424) 208-3293

Date: November 4, 2025

Cuisine: Japanese Yakitori & Izakaya

Rating: Fun Yakitori Night on a Budget!

Family night with the Foodie Club took us to Shin-Sen-Gumi Yakitori Izakaya on Sawtelle, and I’ll admit I had low expectations going in. I’ve been to Shin-Sen-Gumi a number of times before for mediocre ramen—the kind of serviceable but forgettable bowls that get the job done without leaving much impression. But they’ve apparently expanded into yakitori and izakaya territory, offering a large assortment of random izakaya dishes alongside those signature grilled skewers. With the family crew in tow and a craving for something casual and fun, we figured we’d give the new concept a shot.

Turns out, this is a completely different experience from the ramen side of the business. The vibe is classic izakaya—lively, unpretentious, with an open kitchen where chefs shout friendly greetings and the steady rhythm of skewers hitting the grill creates a buzzing energy. It’s the kind of place where you order rounds of small plates, share everything, and wash it down with sake or beer. And here’s the kicker: it’s VERY reasonable. For the amount of food and the quality of certain dishes, this is a serious value play in a city where izakaya meals can get pricey fast.

The specialty here is yakitori—skewers of meat, seafood, and vegetables grilled over high-grade charcoal, creating that essential smoky char. The open kitchen design lets you watch the meticulous preparation of each skewer, turning dinner into a kind of culinary theater. But beyond the yakitori, the menu sprawls into all manner of izakaya classics: fried things, grilled things, pickled things, and a few creative riffs on Japanese pub food.

We brought some serious Burgundy to elevate the proceedings: from my cellar, 2014 Hubert Lamy Saint-Aubin 1er Cru (Premier Cru Chardonnay with that characteristic minerality and stone fruit), 2014 Chablis Premier Cru Vaillons (classic steely Chablis with razor-sharp acidity), 2014 Maison Deux Montille Le Clou (another elegant white Burgundy), and for the reds, 2005 Louis Jadot Clos Vougeot Grand Cru—a stunning Pinot Noir from one of Burgundy’s most prestigious vineyards. Pairing Grand Cru Burgundy with yakitori might seem like overkill, but honestly, the smoky char and umami-rich sauces made it work beautifully.

Cheese Eggrolls—hot, but not that great. The idea was there (melted cheese in a crispy wrapper), but the execution was a bit greasy and the cheese filling lacked flavor.

Potato Salad was really good—creamy, slightly sweet in that Japanese style, with chunks of potato and a hint of tang.

Grilled Squid—tender with a nice char, brushed with soy-based tare.

Mushrooms—likely shiitake or king oyster, grilled until smoky and concentrated.

Agedashi Tofu—not bad. Silken tofu fried until golden, sitting in dashi broth with grated daikon and scallions.

Grilled Fish—a whole fish (likely mackerel or similar) grilled until the skin crisped and the flesh stayed moist.

Shishito Peppers—blistered and salted, with that addictive mild heat punctuated by the occasional spicy outlier.

Fried Oysters—plump and briny inside a crispy panko crust.

Okra—grilled until charred and slimy in the best way, a textural counterpoint to the meatier skewers.

Then came the yakitori parade, and this is where Shin-Sen-Gumi really delivers.

Sausages—my favorite! Juicy, snappy chicken or pork sausages with a beautiful char and that essential yakitori smoke.

Chicken with Scallions—negima style, alternating chicken and scallion on the skewer, the onion sweetening as it caramelizes.

A Different Chicken Bit—possibly thigh meat, tender and succulent.

Liver—a bit strong. Chicken liver has that intense, mineral-rich flavor that can be polarizing, and this one leaned aggressive.

Grilled Eel—yum! Unagi glazed with that sweet-savory tare, the flesh tender and rich.

A Different Meat—hard to say exactly what cut, but delicious nonetheless.

Chicken Thighs with Scallions—another negima variation, showcasing the dark meat’s richer flavor.

Crunchy Chicken Bits—maybe chicken skin, fried until shatteringly crisp and addictive.

Bacon Wrapped Cheese!—exactly what it sounds like, and exactly as indulgent as you’d expect.

Bacon Wrapped Tomatoes—the tomato’s acidity cutting through the bacon’s richness.

Beef Stew with that slightly sweet Japanese beef stew vibe—nikujaga-style with tender beef, potatoes, and carrots in a soy-sweetened broth.

The wines.

Poultry Drummettes—little drumsticks glazed and grilled.

Chicken Wings—always a crowd-pleaser, crispy and caramelized.

Beef—likely short rib or similar, marbled and rich.

A Different Chicken—the parade continued, each skewer slightly different.

And a Different One—or maybe bacon wrapped chicken, the lines blur when you’re deep into the yakitori zone.

Yum! The grilling technique at full display.

Green Tea Crème Brûlée—a fitting finish, with matcha lending bitter elegance to the custard beneath that shattered sugar crust.

This was a very fun dinner, and I can’t stress enough how VERY reasonable it was. For the sheer volume of food—dozens of skewers, appetizers, stew, dessert—and the quality of the yakitori, this is one of the better value plays in LA’s Japanese dining scene. Sure, parking is quite sketch (Sawtelle being Sawtelle), but once you’re inside, the energy and the food make up for the hassle.

The standouts were clear: those sausages were my favorite, with their juicy snap and perfect char. The grilled eel brought that classic unagi richness. The potato salad—simple but executed really well—proved that sometimes the basics matter most. Even the beef stew, with its gently sweet Japanese profile, hit the comfort food spot perfectly.

Were there misses? Sure. The cheese eggrolls were hot but not that great—more concept than execution. The liver was a bit strong for my taste, though liver lovers might disagree. And the agedashi tofu was just “not bad,” which is to say perfectly serviceable without being memorable.

But here’s the thing: when you’re doing izakaya dining, you expect a mix. You order a bunch of stuff, some of it lands, some doesn’t, and you keep the sake or wine flowing while you figure out what to order next. The hits far outnumbered the misses here, and the atmosphere—lively, welcoming, with that open kitchen theater—made the whole experience feel festive and fun. Perfect for a family night with the Foodie Club, where the goal is less about chasing perfection and more about enjoying good company, good value, and a whole lot of grilled skewers.

Shin-Sen-Gumi’s yakitori and izakaya concept is a major upgrade from their ramen operation. If you’re looking for a casual, affordable Japanese meal on the Westside with solid yakitori fundamentals and a fun vibe, this is a winner. Just be prepared for sketchy parking and order way more sausages than you think you need.

For more LA Foodie Club dining reviews click here.

Location: 3519 W 6th St, Los Angeles, CA 90020

Date: November 2, 2025

Cuisine: Korean BBQ

Rating: Solid KBBQ, Empty Atmosphere

Sunday dinner with the usual suspects brought us to MUN Korean Steakhouse in Koreatown, a relatively high-end KBBQ spot that bills itself as a Korean steakhouse rather than the typical all-you-can-eat warehouse. I’ll say this right away: thank god it’s not AYCE. There’s something about the AYCE model that tends to attract chaos and compromise quality, and MUN clearly positions itself a notch above that fray. The trade-off, however, is that the place was notably uncrowded—probably because of the à la carte pricing—which created an atmosphere that felt a bit too quiet, almost empty. Better than deafening K-pop and screaming birthday parties, sure, but it did make the space feel somewhat lacking in energy.

Chef Jeongyun “JY” Kim brings a Le Cordon Bleu pedigree to MUN, blending traditional Korean flavors with modern steakhouse sensibilities. His philosophy centers on “Munhwa”—the integration of culture with culinary arts—using locally sourced, fresh ingredients to showcase Korean cuisine with a refined edge. The menu focuses on premium cuts of beef and pork, prepared tableside on built-in grills, alongside an array of elevated banchan and Korean small plates.

We brought some serious wine firepower to the table: from my cellar, 2006 Taittinger Comtes de Champagne Blanc de Blancs—an elegant, mineral-driven Champagne from a stellar vintage—and Krug Grande Cuvée, the house’s iconic non-vintage blend that showcases complexity and depth across multiple grape varieties and vintages. On the red side, we opened 2006 Colgin from Napa Valley, a cult-status Bordeaux blend known for its power and precision, 2011 Le Pergole Torte from Tuscany (a celebrated single-vineyard Sangiovese), Domaine du Pegau Châteauneuf-du-Pape with its classic Grenache-driven richness, and two Saint-Émilion Grand Crus: Château La Gaffelière and Château Monbousquet, both offering that elegant, age-worthy Bordeaux character. It was a lineup that elevated the meal considerably.

The dining room with its black marble tables and brass grill insets, warmed by amber pendant lights—though the Halloween decorations (giant spiders and dangling dolls) added a mischievous, slightly haunted vibe.

The meal began with the traditional banchan spread and a few cold starters.

Salt and wasabi toppings for the grilled meats.

Fermented Bean Paste—doenjang for wrapping grilled meat in lettuce.

Potato Salad—creamy and mildly sweet, a standard banchan.

Kimchee—the essential fermented cabbage, sharp and funky.

Pickled Radish with Peppers—crunchy, tangy, with a hint of heat.

Spicy Pickles—more funky, fermented crunch.

Spicy Salad—bright, acidic, with gochugaru kick.

Fried Spam Rolls—these were delicious, but insanely salty. The crispy exterior gave way to that familiar Spam funk, but the salt level was borderline aggressive.

Beef Tartare—this was plagued by being way too cold, ice cold in fact. Temperature matters enormously with raw beef, and serving it straight from the fridge mutes all the flavor and makes the fat unpleasantly hard. A real missed opportunity.

Fried Chicken in a tangy sauce—interesting sauce, with a sweet-tart glaze that cut through the richness of the fried coating.

Then came the main event: the grilled meats:

Tongue—thinly sliced beef tongue ready for the grill.

Tongue on the BBQ, crisping up beautifully with that characteristic tender-chewy texture.

Noodles with Veggies—a palate cleanser between rounds of meat.

Seafood Pancake—a kind of gelatinous pancake which was really good. Technically I think it was a seafood pancake, with that characteristic chewy-crispy texture and bits of squid or octopus throughout.

Beef—premium cuts arriving at the table.

Close-up of the marbling.

Big Plate of Meat—a generous butcher’s platter with various cuts ready for grilling.

Samgyeopsal and Ribeye Platter—thick ribbons of pork belly with pearly fat seams alongside marbled ribeye and a scored king oyster mushroom. This is what KBBQ is all about: quality cuts cooked to order at your table.

Butcher’s Platter—another round of pork belly, ribeye, and king oyster mushroom, this time arranged on a dark board. The quality of the meat was evident in the marbling and the way it cooked up.

He’s an expert cook—one of the gang manning the grill.

Grill-Melted Mozzarella in a brass bowl over the grill—shredded cheese that melts into elastic, molten strands, picking up a hint of smoke from the grill. A fun, indulgent touch.

Cheesy Dip—for dipping the grilled meats, because why not add more richness?

Egg Fried Rice—the classic closer, studded with bits of egg and vegetables, soaking up the residual flavors from the grill.

MUN delivered some solid KBBQ—quality meat, proper grilling technique, and a few interesting touches like the melted mozzarella and the tangy fried chicken sauce. The premium cuts were well-sourced and the à la carte model meant we weren’t dealing with the chaos of AYCE. But the meal had its issues. The beef tartare being served ice cold was a real problem—temperature is critical with raw meat, and this felt like an oversight. The spam rolls, while delicious, were aggressively salty to the point of distraction. And then there’s the atmosphere issue.

The space itself is nice enough—black marble tables, brass grills, decent décor (Halloween decorations aside)—but it was so quiet that it felt empty. I get that this is the trade-off for not being an AYCE zoo, but a restaurant needs some energy, some life. The silence made the whole experience feel a bit flat, like eating in a showroom rather than a dining destination. Maybe we just caught them on a slow night, but atmosphere matters, and MUN’s was lacking.

That said, when you’re with the usual suspects, good wine, and quality meat on the grill, you can make your own energy. The Taittinger and Krug added elegance to the banchan course, while the Bordeaux and Super Tuscan lineup elevated the grilled meats considerably. The seafood pancake was a highlight—gelatinous in the best way, with that addictive chewy-crispy texture. And the core KBBQ experience was sound: good meat, proper cooking, solid banchan.

Is MUN a destination Korean BBQ spot? Maybe not quite. But if you’re looking for a step up from the AYCE madness, with premium cuts and a quieter (perhaps too quiet) environment, it delivers on the fundamentals. Just tell them to warm up that tartare and ease up on the salt.

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Location: 1412 S Garfield Ave, Alhambra, CA 91801 | +1 (626) 282-3888

Date: October 26, 2025

Cuisine: Chinese Dim Sum and Seafood

Rating: Sunday Gang Seafood Feast!

Sunday Chinese with the gang has become one of those reliable rituals—the kind of meal where the focus is less on chasing Michelin stars and more on enjoying good food, good wine, and good company. This time we landed at World Seafood Restaurant in Alhambra, a sprawling banquet-style spot on Garfield Avenue that’s been a fixture in the San Gabriel Valley’s Cantonese dining scene for years. With a name like World Seafood, you know exactly what you’re getting into: live tanks, lazy Susans, and the kind of seafood-forward Chinese cooking that defines the SGV experience.

We rolled in with a big crew—apparently there was a massive Halloween party happening in the main dining room, which added a festive backdrop to our Sunday feast. World Seafood is the kind of place where you come for quality ingredients cooked with straightforward Cantonese technique, and that’s exactly what we got.

The restaurant specializes in the kind of seafood-centric banquet cooking that Chinese restaurants do so well—live tanks stocked with crab, lobster, and geoduck, alongside classic Cantonese preparations of pork, chicken, and vegetables. It’s not fancy, but it doesn’t need to be. The focus is on freshness and proper execution.

We brought along a serious bottle to class things up: from my cellar, 2010 Morey-Blanc Corton-Charlemagne Grand Cru—a stunning white Burgundy from one of the most prestigious vineyard sites in the Côte d’Or. This Chardonnay showed beautiful minerality, layered stone fruit, and that characteristic Grand Cru depth and complexity that makes great white Burgundy so compelling. It’s an interesting pairing with Chinese food, but the wine’s texture and acidity handled the rich seafood and sauces admirably.

Big gang at World Seafood, ready to tackle the feast while a huge Halloween party roared in the main room.

Cantonese Roast Suckling Pig—one of us insisted on it, and this was a solid version with that lacquered mahogany skin crackling into glassy shards, revealing milk-sweet meat beneath. That said, it’s a touch of an overrated dish in my book; the spectacle often exceeds the actual eating experience.

Then came the geoduck, prepared two ways.

Geoduck Sashimi—nice version, the clam sliced thin and translucent, showing that characteristic snap and sweet brininess.

Soy sauce for dipping.

Fried Geoduck Neck—the tougher portion given the crispy treatment, turning what could be rubbery into something crunchy and addictive.

The real star of the meal was the king crab, which was running as a super bargain that day.

King Crab Legs Steamed with Garlic—these were nice and VERY juicy, the garlic adding aromatic punch without overwhelming the sweet crab meat. At the price point, this was a steal.

Crab Body Ginger Scallion—tasty, but not as much meat as the legs. Still, the ginger-scallion preparation is classic Cantonese and always delivers on aromatics.

King Crab Fried Rice—because you can’t let all that precious crab go to waste. The kitchen studded the rice with generous chunks of crab, each grain glistening with wok hei.

Corn and Chicken Soup—soft and delicious, the kind of comfort-food soup that shows up at every good Cantonese banquet. Creamy, sweet from the corn, with tender shreds of chicken throughout.

Steamed Pork with Salty Egg—I like this dish, but it’s ugly. There’s no getting around the fact that steamed ground pork looks like what it is, but the combination of silky pork with the rich, crumbly salted egg yolk is deeply satisfying.

Tofu and Mushrooms—goopy but I really like the texture. The sauce clings to the silken tofu and earthy mushrooms in that particular way that only Cantonese sauces manage, creating this luxurious, slippery mouthfeel.

Fried Lo Mein with Beef—also a guilty pleasure. I love this dish when it’s good, and this one was. The noodles had that perfect char from the wok, the beef was tender, and everything came together with that addictive soy-based sauce and wok hei.

World Seafood delivered exactly what we came for: a solid Sunday Chinese feast with the gang, anchored by excellent seafood at bargain prices. The king crab was the clear winner—juicy, sweet, and prepared with classic Cantonese restraint that let the ingredient shine. The geoduck two-ways showed versatility, and while the suckling pig looked impressive, I still maintain it’s more showpiece than substance.

What I appreciate about places like World Seafood is their commitment to quality ingredients and straightforward technique. There’s no pretense here, no fusion flights of fancy—just fresh seafood from the tanks, classic Cantonese preparations, and the kind of banquet-style dining that’s meant to be shared with a big group. The corn soup, the tofu and mushrooms, the lo mein—these are comfort dishes done right, the kind of food that makes you understand why Sunday Chinese with friends has become a ritual worth repeating.

Is this revolutionary cuisine? No. But it doesn’t need to be. Sometimes the best meals are the ones where you’re passing dishes around the lazy Susan, arguing over the last piece of garlic king crab, and washing it all down with Grand Cru Burgundy (because why not?). For a Sunday afternoon in the SGV, surrounded by good people and good food, World Seafood hits the spot.

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Location: 400 S Baldwin Ave, Arcadia, CA 91007 | 626-538-3000

Date: August 31 & Nov 16, 2025

Cuisine: Northwestern Chinese

Rating: Delicious

Xibei in Arcadia is a really interesting addition to the SGV dining scene, focusing on the hearty, rustic flavors of Northwestern Chinese cuisine—a style you don’t see much in LA. This is the food of China’s northwest frontier regions: lamb-centric, spice-forward, and built around oat-based noodles and dumplings that have a uniquely chewy, nutty texture. It’s a far cry from the Cantonese and Sichuan places that dominate the area, offering a glimpse into a lesser-known regional cuisine that’s as robust and warming as the landscapes it comes from.

Behind a towering facade of weathered metal etched with swirling calligraphic reliefs and framed by celebratory flower stands, the bold red XIBEI portal opens to a foyer splashed with folk-art murals, casting a confident, festive energy.

A broad Northwestern Chinese menu that leans into hearty, rustic flavors—think lamb and beef specialties alongside poultry and pork, supported by regional street snacks, chewy noodles, and vegetable-led plates. The lineup rounds out with warming soups, homestyle stews, and a few classic desserts.

The space itself is modern and comfortable, with an energy that matches the bold flavors on the menu. This location used to house MDP, the Arcadia spot that went for a certain 2020 Chinese “fancy” aesthetic. Now they’ve kept much of that bones but added colorful lights, signs, and folk-art touches that give it a more regional, lived-in feel.

This space used to be the Arcadia MDP. It was kind of 2020 Chinese “fancy” then and now they’ve just stuck a bunch of colorful lights and signs on top.

Our private room. What’s up with the 1975 NY Italian tablecloth?

On a second night we had this large private room. We’ve eaten in this excellent two chamber zone before back when this was MDP.

And this cute wall panel.

The menu.

Sichuan pepper chicken in chili sauce. Chicken, chicken soup, sesame oil, scallions, millet pepper. HOT and delicious.

Xibei’s signature chilled wheat noodles with house-special dressing. Flour, cucumber, preserved veggies, cilantro, celery. Cool and delicious. The noodles are springy and cold, with a nutty wheat bite, crunchy cucumber and celery, and a tangy-savory dressing lifted by cilantro and preserved veggies.

Sweet riblets.

Oat Yuyu. House-made, noodle-shaped oat noodles served with lamb soup. Very interesting chewy texture. The broth leans savory and lightly gamey, and the rustic oat ribbons look hearty in the bowl.

Yarom and the manager.

Lamb knuckle tips. Bony, but pretty tasty. The meat clings to the bone with sticky, collagen-rich tenderness and a deep, lamby savor.

Cucumber salad. Cucumber and chili pepper. Crisp, refreshing, and crunchy, with cool sweetness from the cucumber and a gentle, lingering heat from the chili.

Diced avocado with roasted chili peppers. Avocado, green pepper, garlic, scallions. Unusual but pretty awesome. We ordered two or three. The avocado is creamy and cool against the smoky roasted chili peppers, with garlic and scallions adding a bright, savory snap.

Xibei-style shumai. Lamb, egg, and scallions. Light and fluffy. The lamb and egg bring a gentle, savory richness, while the scallions add a fresh lift.

Dumpling sauces.

Oat Luoluo. Special “oat” dumplings. I think we got shrimp. Soft and lightly chewy with a gentle oat nuttiness, they eat clean and comforting, with the shrimp adding a sweet, briny pop.

Dumpling sauces.

Spiced lamb spine stew. Lamb, mixture of Chinese spices. Good flavor—lots of bone. The broth is aromatic and warming, with marrow-rich depth and tender meat clinging to the vertebrae.

Zoom.

Oat “Wowo”. Honeycomb-shaped oat noodles with sweet-and-sour sauce. These were like pasta with ragu. Very interesting, but not actually that great. The noodles are chewy and dense, and the sauce skews more tangy than rich, making it intriguing more than craveable.

Wasabi shrimp. Tangy!

Their Peking duck was actually pretty excellent. The skin was crisp and lacquered while the meat stayed juicy, with a gently sweet-savory glaze that keeps you reaching back for another slice.

Second time we had the peking duck they carved tableside.

And packaged the “burrito”.

Condiments.

The spring pancakes were actually made with “oat” (not regular oats, but a traditional Chinese grain). They had a nutty, slightly earthy flavor and a pleasantly chewy bite.

Duck bones with cumin.

Sizzling cumin beef. Beef, onion, chili, cumin — because we’d had a lot of lamb elsewhere. Smoky, toasty cumin and chili heat perfume tender slices of beef, with sweet onion bite and that satisfying tableside sizzle.

Lamb shank. A mixture of Chinese spices. Meat! Tender and rich, it’s aromatic and warming, with deep savory notes and a hint of sweetness.

Shortrib!

Pork belly.

Fried chicken with peppers and fries.

Mushrooms.

Weirdness.

Lamb belly!

Lettuce wraps for the lamb.

Condiments for the lamb.

Spices.

Pork and green peppers.

String beans.

Overall, very nice dinner with some interesting and new dishes. Never had avocado like that—the combination with roasted chili peppers was a revelation. Xibei mixes the very “oat flour” heavy cuisine of the Northwest with some classics like Peking Duck. Yeah, PD is from the Northwest too, but it’s from a more elevated subset of Chinese cuisine (probably being more or less a city or palace food) while a lot of Xibei’s offerings feel more rustic. Not that I mind—I love variety in Chinese food, and it’s great to see regional cuisines getting their due in LA.

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Deutz, Champagne (France) – Rosé 2012: A refined vintage rosé Champagne with pinpoint mousse and chalky minerality, showing wild strawberry, pomegranate and blood orange layered with rose petal, biscuit and gentle spice; taut yet creamy, brisk acidity and a long saline finish. Ideal with tuna or salmon crudo, roast duck or squab, charcuterie, and lightly spiced Asian dishes.

Domaine Michel Gaunoux, Pommard 1er Cru “Les Rugiens Bas” 2001 (Burgundy, France) — A beautifully mature, savory Pinot Noir with dried cherry, cranberry, rose, sous-bois and truffle over iron-tinged minerality; fine, resolved tannins and brisk acidity drive a long, earthy finish. Spot-on with roast duck or squab, mushroom risotto, or herb-crusted lamb; also excellent with aged Comté.