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Approuvé par 3 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
513followers
101places
"#13 When it opened in 2015, Cassia received local and national raves for Bryant Ng’s style-plus-substance merger of Vietnamese, Singaporean, French and California cuisines in a big, cacophonous Art Deco building around the corner from the Santa Monica Public Library. The buzz has calmed, the noise, particularly on weekdays, is often less thunderous now, and the restaurant has settled in as one of the decade’s defining Los Angeles dining experiences. Pot-au-feu trumpets Ng’s brand of genius, a brawny mix of short rib and jutting bone marrow in pho-inspired broth fragrant with star anise. Seafood dishes show off equal savvy. Grilled sea bass riddled with turmeric and dill channels Hanoi’s famous cha ca la vong; lime leaf and lemongrass perfume a gorgeous pan roast of oysters, crab and shrimp. For Cassia’s overall excellence and its contributions to expanding definitions of Southern California cooking, Ng, with his business partner and wife, Kim Luu-Ng, received the third annual Gold Award at The Times’ Food Bowl in May. Full bar. Valet parking. Credit cards accepted."
Rock'N'Fiocc
@rockandfiocc
37455followers
2904places
In the Loup - a foodie's world map
@victoire_loup
19419followers
3060places
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"Santa Monica Vietnamese French $$$ Take out Reservation There is no other cuisine in the Los Angeles area, or arguably anywhere, like Bryant Ng’s. He culls his Chinese-Singaporean heritage, wife and business partner Kim Luu-Ng’s Vietnamese background, his Parisian culinary training and his work at places like Pizzeria Mozza. His is reclamation cooking, rich in cultural connections and potent with fresh herbs, sambal and pickled shallots. Cassia, a blockbuster when it roared into existence in 2015, now models balance. The dining room has returned to punishing decibels, though plenty of well-heated outdoor space provides a quieter option. Menu standards like handsomely charred pig’s tail splashed with fish sauce or spice-suffused beef rendang deliver as deliciously as ever, and newer dishes keep the kitchen’s energy high: Look for raw scallops with a garnish of dried shrimp, slivered ham and chile oil, suggesting a deconstructed XO sauce, and steak frites served over a reduction zapped with unusually aromatic peppercorns grown on Vietnam’s Phu Quoc island. Ace sommelier Marianna Caldwell leads her wine list with a section labeled “What I’m Drinking Now.” Let it direct you to offbeat options — like a Hungarian orange or a lemony Alpine white from Switzerland — that meet the food in all its superb complexities."
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"3/31/23 went for my bday with andrew, sesily and feldmans"
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"Fantastic laksa, generous portions and decent pricing "
@haggbomf
"- Chickpea Curry - Beed Rendang"
@dominiquedesage