Los Angeles-- Damn Good Chow Day (Long)

LTH,

First full day in LA and I'm off to a fast start, Sahag's Basturma, Roscoe's Chicken and Waffle, Zankou and Renu Nakorn. Nothing says excess like excess, now where have I heard that before?

Sahag's was just as good as Erik M said, maybe even better. Last year, on one of his frequent trips to LA, Erik brought back a couple of basturma and built a party around this Armenian wonder. I must say, after eating a basturma sandwich in its home environment, Erik did a just about perfect job of recreation.

Erik had told me that Isaac was friendly, but I was unprepared for the extreme level of hospitality both Isaac and, his wife, Mary showed this visitor. Not only was I given a tour of the basturma curing room, I was allowed to take pictures and Isaac even posed for an action picture at the slicer.

Erik had mentioned Sahag's kibbe nayyeh, raw seasoned ground beef with cracked wheat, and when I asked Isaac about the kibbe he offered to make me a sample portion. His sample portion consisted of a medium sized plate with freshly made kibbe nayyeh dressed with tomato salad and olive oil. Fantastic blend of flavors, completely addictive.

An incredible basaturma sandwich, kibbe, strong Armenian coffee, a taste of this and that, all with a generous portion of hospitality came to $5.50. When I started to leave a tip Mary waved me off with a smile. I can't wait to go back.

Next stop Roscoe's Chicken and Waffle, whose praises have been sung by Erik, Rob and J Gold. Who da thunk crisp waffle oozing with syrup and butter could go so damn well with crisp fried chicken and onion gravy.

My technique, since the chicken and waffles were served on separate plates, was to combine the two, shake on a generous amount of Louisiana style hot sauce and devour. Well, maybe not devour as it was barely 10am and this was my second meal with Zankou just a few blocks away. The chicken was crisp, with a noticeable, but not overwhelming, seasoned flour crust and the onion gravy, with noticeable strands of onion, delicious.

Service was excellent, friendly and I got into an interesting conversation with the people at the next table. No wait when I arrived, but a line out the door when I left. I plan on going back later in the week for another round of Chicken and Waffle.

Zankou's chicken tarna, aka chicken shawarma, was, as both JeffB and Erik M said, very good, but nothing one couldn't get at any of a dozen places in Chicago. But, and this is a very big but, the garlic sauce is Tremendous! Erik M put it best when he said "I'd eat a tire slathered in that sauce." I will say the garlic sauce Cathy2 made for Erik's basturma party was equally as good, no, check that, Cathy's garlic sauce was even better, but Zankou's is a reasonable substitute for those unwilling to peel and puree 25-heads of garlic.

I'm starting to run out of steam, but I found Renu Nakorn excellent. There were only three of us, one being my 10-year-old nephew, who, while quite an advanced eater and lover of Thai food, has his hot food limits. But we soldiered on.

Renu Nakorn, according to Jonathan Gold, is know for spicy hot food and, while I am sure Renu can amp it up with the best of them, I found the food well balanced and distinctive. My nephew Scott, the 10-year-olds father, asked me how I could tell a good Thai restaurant from an average one. Simple answer, clarity of flavor.

We had 8 dishes at Renu, not one ran together, flavor wise. Nue Dad Deaw (beef jerky Isaan style/deep fried salted beef), Sau Rong Hai (tiger cry) and Moo Ping (grilled, skewered pork) Catfish Larp and Nam Sung Kreung (minced Issan sausage mixed with green onion, fresh chili, ginger, peanut, crisp rice and lime juice)

We also had Sai Oua (northern style sausage) which is not unlike the grilled version found in Chicago, and Kang Hung-Lay (northern style pork stew) It just occurred to me that we did not get one of the dishes I ordered, grilled beef with chopped raw chilies above and slice raw garlic below, which is one of the dishes Jonathan Gold recommends. It was not on the bill either.

I plan on going back to Renu for the missed dish as well as the Isaan steak tartar, and a really hot version of Larp. I can with a high degree of certainty say, even with only one visit, Renu's "got game" No equivocating when I asked for a side dish of hot peppers, not once, even with a 10-year-old in tow, did I hear 'too hot' or 'you won't like that' and our waitress Tippy was quite free, and honest, with suggestions.

Other indicators, at least to me, were liberal use of ground toasted rice, Nam Priks on the English menu, frankly I'm not sure they have a Thai menu, the English version was so interesting I neglected to ask, and not one pad Thai or crab Rangoon being served, at least that I could see.

I took many (many) pictures and will post a few in the next couple of days or, most certainly, when I get back to Chicago.

Tomorrow Langer's for lunch and Lucques for dinner.

I love LA.

Enjoy,
Gary

I will say the garlic sauce Cathy2 made for Erik's basturma party was equally as good, no, check that, Cathy's garlic sauce was even better, but Zankou's is a reasonable substitute for those unwilling to peel and puree 25-heads of garlic.

It's nice to get fresh appreciation for something which I thought was overwhelmingly strong. Yeah, peeling 3 pounds of garlic, then puree with olive oil and fresh lemon juice. Erik had provided me a sample from LA, for comparative purposes.

Shortly thereafter I was in WAshington, D.C. at the Lebanese Taverna, which also provides a similar garlic sauce. On CH, I found someone who took a class there just to learn the garlic sauce. Unfortunately, they wouldn't share the proportions.

Gary, I'm glad the garlic sauce is a pleasant memory.

No postings from GWiv in two days from LA. Maybe he's eaten himself into oblivion. I think we may have to send an LTH search party.

Thor's Personal Assistant wrote:No postings from GWiv in two days from LA. Maybe he's eaten himself into oblivion. I think we may have to send an LTH search party.

TPA,

I have been keeping up the pace pretty well, no search party necessary. Just send tums, and lots of em.

Sunday:
Sahag's
Roscoe's Chicken and Waffle
Zankou
Renu Nakorn

Monday:
Jay's Jayburger
Lucques

Tuesday:
Langer's
Cole's
Philippe's
Ichiban (Japanese, Orange County)

Wednesday:
Original Pantry.

Thursday:
Sam Hoa BBQ (Little Saigon)
Lee's Sandwiches ( Banh Mi, Little Saigon)
SONA

Friday:
In-N-Out (Double/Double regular)
BBQ for 30 at Nephew's house

Saturday:
In-N-Out (Double/Double Animal Style. Thanks to Erik M's coaching)
McCormick and Schmidt (A chain, I know, but I was in compliance with Dining Rule 3b, pregnant women pick the restaurant)

Sunday:
Tommy's (Beverly & Rampart) double chili cheese burger (Still the best burger in the known universe)


Enjoy,
Gary

You went from 4 meals on Tuesday to one on Wednesday?

Vital Information wrote:You went from 4 meals on Tuesday to one on Wednesday?

That's why I said send tums, and lots of em.

I do hope that everyone notices that the ever-prescient Ultimate One, as though sensing we would discuss Roscoe's Chicken and Waffle and related joints on Monday, actually went there on Sunday, the day before. How did he know?

Hammond

David Hammond wrote:I do hope that everyone notices that the ever-prescient Ultimate One, as though sensing we would discuss Roscoe�s Chicken and Waffle and related joints on Monday, actually went there on Sunday, the day before. How did he know?

Hammond

Hammy,

I, not unlike the Shadow, simply know.

Roscoe's Chicken and Waffle, for waffles with butter/syrup, crisp fried chicken with onion gravy and a healthy does of Louisiana style hot sauce, is an LA must stop.


Enjoy,
Gary

Multi-Ulti,

So, on top of the fried chicken and waffles, you get a generous splash of gravy, a little butter, hot sauce and syrup. As bizzare as all that sounds, I guess I can see it working together.

Aside from you and the lovely Madame Wiviott, how would you describe the clientele at Roscoe's. I'm guessing older (meaning 35+) and perhaps predominantly African-American (simply because, based on recent research, I found that chicken-waffle joints were big in the South and Harlem). Could you generalize?

Hammond

David Hammond wrote:Aside from you and the lovely Madame Wiviott, how would you describe the clientele at Roscoe's. I'm guessing older (meaning 35+) and perhaps predominantly African-American (simply because, based on recent research, I found that chicken-waffle joints were big in the South and Harlem). Could you generalize?

Hammond

Speaking from my own experience, the clientele at the Roscoe's on Gower Street was a mix of the people you describe, Hollywood Hipsters & Tourists (with the tourists being in the minority.)

There are, I think 4 Roscoe's, and I am sure the clientele differs based on the location. We've been to the Hollywood--excellent combo is Sunday breakfast at Hollywood Roscoe's and then a few hours at the Hollywood Farmer's Market. We've also been to the Pico branch. While the Pico branch is not IN Compton, it is a lot closer, and the clientele is more African American. It is no different in age and class though than going to say, Edna's or Daley's. The Pico branch is much larger also, so there was less wait.

David Hammond wrote:Multi-Ulti,

So, on top of the fried chicken and waffles, you get a generous splash of gravy, a little butter, hot sauce and syrup. As bizzare as all that sounds, I guess I can see it working together.

David,

Yes, fried chicken, waffle, syrup, butter, onion gravy and hot sauce do indeed work, and very well at that.

David Hammond wrote:Aside from you and the lovely Madame Wiviott, how would you describe the clientele at Roscoe's. I'm guessing older (meaning 35+) and perhaps predominantly African-American (simply because, based on recent research, I found that chicken-waffle joints were big in the South and Harlem). Could you generalize?

Hammond

I visited Roscoe's Hollywood branch on a Sunday around 10am, just before the after church rush. Based on the most casual of observation, no, the crowd was not mainly 35+ African-American, but a United Nations of age, race and, most likely, sexual proclivity.

I was paying more attention to the food being served than the people eating it, but I did note tables of Hispanic, Asian, African-American, and even a few fair skinned blue-eyed blondes. I struck up a conversation with the family at the next table, a pleasant, and very friendly, bi-racial couple with 4-kids. When I showed the Roscoe's pictures to my nephew he commented that the fellow in the picture was a professional football player of some note.

Few, if any, tourists, aside from me, may have been a hipster or two, but it's hard to appear hip early on a Sunday morning, even in Hollywood.

Once again, I was there at an odd time and, truthfully, I tend to think more along the lines of a restaurants food, then the demographics of the people eating the food.

Enjoy,
Gary

G Wiv wrote:even a few fair skinned blue-eyed blondes.

Would you say these blondes were more Slavic or Nordic in appearance?

David

David Hammond wrote:
Would you say these blondes were more Slavic or Nordic in appearance?

David

David,

Can't really say, but if you would like me to describe, in detail, the heartbreakingly beautiful.........Oh, wait just a second here, my wife reads LTHForum.

Yes David, the chicken and waffles were very good. End of discussion.

Enjoy,
Gary

Mr Gary, Is that a bottle of Red Rooster hot sauce I spyed in that picture? I just love the stuff. At .59 cents a bottle here at the local market, Ya can't go wrong.

Mr.Chris wrote:Mr Gary, Is that a bottle of Red Rooster hot sauce I spyed in that picture? I just love the stuff. At .59 cents a bottle here at the local market, Ya can't go wrong.

Mr. Chris,

Talk about Eagle Eye, yep, Red Rooster hot sauce. The perfect compliment to chicken and waffle.

Funny, I can't remember seeing Red Rooster in Chicago, I'm going to a couple of stores today, we are having people over for dinner tonight, so I will be on the lookout.

Enjoy,
Gary

stevez wrote:Speaking from my own experience, the clientele at the Roscoe's on Gower Street was a mix of the people you describe, Hollywood Hipsters & Tourists (with the tourists being in the minority.)

Mr. Z.

Speaking of hipsters, I was chatting last night with my neighbors son and fiancee, who would qualify as hip, she owns Vex Clothing, which designs and sells latex fetish wear. They get to LA often and Roscoe's on Gower is one of their favorite places.

Laura is a fan of spicy/fatty, she loves both my smoked corned beef and Texas style brisket, and was very excited when I told them about both Langer's pastrami and Erik M's Sahag's Basturma.

I am beginning to think that, similar to YouPalWill's BBQ excursion to KC, we need a LTHForum trip to LA. Breakfast at Roscoe's anyone?

By the way, I updated my LA list, in this thread, to reflect all the places I ate last week. (All but one, that info I will take to my grave for fear of being banished from LTHForum)

Enjoy,
Gary

G Wiv wrote:

By the way, I updated my LA list, in this thread, to reflect all the places I ate last week. (All but one, that info I will take to my grave for fear of being banished from LTHForum)

Aren't you going to tell us how the LA version of all the salad and breadsticks you can eat at Olive Garden compared to our local version? Did the salad include sprouts?

stevez wrote:Aren't you going to tell us how the LA version of all the salad and breadsticks you can eat at Olive Garden compared to our local version? Did the salad include sprouts?

Steve,

Oh what the hell, it was Sizzler.

It was my ten-year-old nephew's B-day, he got to pick the spot, he loves Sizzler, that's where we went. The adults opted for the upgraded steaks, which I took to mean choice, and the kids went wild over chicken wings, tacos and make your own ice cream sundays.

Surprisingly, the steaks, I had a bone-in rib eye, made on a gas grill were not bad, certainly much better than any Sizzler I've been to in Wisconsin or Illinois. Interestingly the soup bar had not only the usual suspects, but menudo and posole as well as black beans and rice.

There I confessed, happy?

Enjoy,
Gary