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"Je recommande le: N•1 Poppy bagel Bacon Scopped Cream cheese Extra toasted "
@egayot94
"No parking but amazing bagels"
@sleepybunny
"Best bagels in Burbank. Rosemary bagel Cinnamon "
@goofygonz
"  Home Dining  Photo by HollenderX2 DINING BEST NEW RESTAURANTS CHEFS AND RESTAURATEURS FOOD & DRINK L.A.’s 10 Best New Restaurants of 2020 From next-level lobster rolls to marvelous mapo tofu, we salute some of the city’s most delicious debuts—all available for takeout By Hailey Eber - December 21, 2020 This year, our annual compendium of dining debuts looks very different. There’s no talk of buzzy scenes, dazzling design, and intricate plating. Instead, it’s takeout, shifting business models, and struggles to survive. We’ve lost loved ones and beloved businesses, but amidst the devastation and heartbreak of the past year, one thing that’s remained constant is the power of restaurants to comfort, to bring us together, even when we’re only able to order delivery and gather with the members of our immediate household. So we’re celebrating an exciting, eclectic array of establishments, new and old, that have nourished both our bodies and spirits. Bon appetit!  When it opened in November 2019, Found Oyster became something of an instant hit: turned out East Hollywood really needed a Cape Cod-esque seafood joint, especially one serving simple but creative riffs on oceanic classics from chef Ari Kolender, 36, and hospitality vets Holly Fox, 30, and Adam Weisblatt, 36. That includes a scallop tostada ($14) that’s one of the city’s most exciting new dishes. Composed of just a handful of ingredients—a crispy tortilla topped with Maine Day Boat scallops, sliced Pink Lady apples, zingy dabs of yuzu kosho, and opal basil—it’s a tasty marvel, every element sounding clearly, vibrating delightfully off of its shipmates. It was once best consumed at the cozy clam shack’s bar, where, in the first few months of the restaurant’s life, Kolender, a Providence alum, would make it right in front of you and casually slide it across the counter. But it can also be enjoyed at home—Kolender adapted it for takeout by breaking the tostada into chips and chopping up the toppings (right). His lobster roll ($25) also thrills—even if you’re not one of those people who grew up on the East Coast and is way too excited by a hot dog bun heaped with shellfish—thanks to the addition of a genius lobster bisque sauce. A Shrimp Louie roll ($17), which turns the anachronistic salad preparation into a sandwich, is another smart twist, while the Ode to Swan crudo ($17)—perfectly fresh raw fish sliced skillfully and topped with nothing more than olive oil, flaky salt, and capers, is another simple beauty. I look forward to the day when I can again belly up to the bar, but, until then, Found’s takeout is my go-to on nights when I’m looking for a mix of familiar comforts (don’t lie to yourself, order the pimento cheese) and unique indulgence. Found Oyster, 4880 Fountain Ave., East Hollywood.  I’m considering stocking up for the winter. Not with more toilet paper, but with Maria Elena Lorenzo’s uniquely flavorful, slightly thick, rich pozole ($12-$15). The soup, which I’m told freezes well, is one of several unique offerings at this small spot, with counter service, a drive-through window, and a patio. Lorenzo (left), 58, her husband, Juan Irra, and their five daughters opened in July, after running a popular cart and truck for years. The focus is a distinct cuisine from a part of Guerrero to which former slaves fled. Other standouts include the pork tamales with red sauce ($3), which are wrapped in fire-tinged banana leaves to impart a hint of smoke, and the sweet tamales ($2). The restaurant is purportedly the only Afro-Mexican place in the area, and it’s surely one of the most quietly thrilling new spots. Tamales Elena Y Antojitos, 81801 Garfield Ave., Bell Gardens.  Johnny Lee doesn’t want to be just the chicken guy, but he can’t quite shake his reputation. At his tiny, new Chinatown place in the old Pok Pok Phat Thai space, the 33-year-old former Side Chick chef is offering up an ever-changing menu of great, thoughtfully prepared Chinese dishes, most of them Cantonese. But it’s the Hainan chicken, offered only as a weekend special, that threatens to steal the show. Lee typically sells out of the 200 or so chicken dinners he prepares on a given weekend, and credits their popularity to the special care he takes. He personally cooks and breaks down every bird, and all the chicken is cooked the day it’s sold, never in advance. In an untraditional move, he adds the chicken fat to rice after cooking it, making for a more even, unctuous coating of the grains. Lee puts just as much thought into regular dishes on the menu, and Pearl River Deli is worth a visit during the week. The mapo tofu ($11) is a bit subtler and more nuanced than many versions of the ubiquitous dish, made with silky, delicate Meiji tofu and a slightly more restrained, layered use of heat. A plate of char sui and noodles ($12) hits all the right notes. His chicken is amazing, but Lee is no one-hit wonder. Pearl River Deli, 727 N. Broadway, Chinatown, 626-688-9507.  That most amazing slice of pizza you had that one very drunken, late night in your early twenties in New York lives on . . . in Long Beach. Last spring, it quickly became apparent to Jonathan Strader, co-owner of Culver City Southern gem Hatchet Hall, and Jack Leahy, the former L&E Oyster Bar chef, that the pandemic was going to drag on. Amid the uncertainty, the buddies, both 36, decided that pizza was a sure bet. In June, they found a good deal on rent and opened a simple operation—at this point, it’s never had indoor seating—making really great pies. Their crust, made with dough cold-fermented for 48 to 72 hours, is carby perfection: tangy, crispy, thin but with a healthy puff. There’s an ample layer of cheese that winks at boozy nights, but the whole-milk Grande mozzarella is of a higher grade than your average slice joint. The bright, simple sauce—raw, crushed tomatoes; olive oil; salt—nods at Naples, but things don’t get any more pretentious than that. The concise menu doesn’t offer any revelations about what should be atop pizza, but rather perfects the usual suspects: pepperoni comes in generous quantities, tiny porky cups glistening with grease; a veggie supreme transcends the usual half-cooked-produce mediocrity of the form. The pies ($16-$19) are so good, Angelenos are trekking to Long Beach for them, but someday soon they might not have to: Leahy and Strader say they plan to open other locations. Little Coyote, 2118 E. 4th St., Long Beach.  After gaining acclaim with the South Bay’s Jame Enoteca, chef Jackson Kalb, 30, says he was eager to show that his pastas aren’t just “good for El Segundo.” He more than proves himself with this Southern Italian spot, which he opened in September with partner Melissa Saka. Divine pastas are made with a mix of exacting care and minimal pretention. Spicy rigatoni alla vodka ($20) is pure craveable comfort. Raschiatelli ($28) topped with spicy sparerib ragù and pecorino fonduta requires roughly ten hours of labor and three different pork products and is pure hearty refinement bliss. Vegetable preparations, notably Japanese eggplant in spicy tomato oil ($14), also shine, as do the pizzas ($14-$24) on distinctly cracker-like crusts inspired by Rome’s famed Antico Forno Roscioli. In a more typical year, Ospi seems like it would have been an easy hit, drawing both Venice locals and farther-afield foodies to its Westside corner, with seating for 140. At the present moment, it’s still very much worth the drive for some next-level takeout: Most of the pastas travel surprisingly well. To fully appreciate the pizza, however, it’s best to enjoy a slice in your car. No judgments. Ospi, 2025 Pacific Ave., Venice.  Don’t tell Child Protective Services, but there were some mornings in the very early, unsettlingly uncertain days of lockdown when I had to order a bagel from bed to motivate myself to get up. Thankfully, the city is currently undergoing a new-wave bagel boom, and options abound. Of them, Hank’s, which opened in late November 2019, stands out. Chef Trevor Faris, 36, who owns the deli with his wife, Kelley, grew up in Pasadena and isn’t constrained by New York notions of what a bagel and lox should be. His carb creations skew slightly bready with a more open crumb structure and a subtle sourdough tang, making them ideal vessels for sandwiches, which is where Hank’s truly excels. For a salmon bagel, Faris cures—but doesn’t smoke—his own fish with lemon zest and dill, giving it a vaguely Nordic flavor profile. The gravlax is sliced quite thickly, which traditionalists would consider a travesty but actually lends it an amazing texture, working wonderfully in a sandwich filled with thoughtful touches like salted cucumbers and pickled onions. Valley residents seem to agree: Hank’s often sells out of its bagels before 10 a.m. on the weekends, leaving would-be customers furious. Thankfully, the Farises are in the process of opening a 3,000-square-foot Sherman Oaks commissary and cafe that will allow them to meet demand at the Burbank original and help us all get out of bed "
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"Looks like they have amazing bagels "
@aaport34