LASA

101 Best restaurants of Los Angeles

@latimes

"#74 Have you tried the braised short ribs at Lasa? Chad Valencia’s version involves tender beef, heaps of charred green beans and crisp peanuts, and an aillade that’s vaguely mysterious in its profound umami-ness. The sauce, it turns out, is inflected with bagoong, the pungent Filipino fish sauce. It’s a simple twist that magnifies the dish’s savoriness and leaves you slightly breathless with pleasure. At their Chinatown restaurant, brothers Chad and Chase Valencia (the former is the chef, the latter front of house) tap into their family’s heritage to create a vision of California-Filipino cooking that’s at once serious and irreverent. Chicharon is a crisp white wafer dusted with calamansi powder; adobo is evoked through cocktail peanuts. Try the delicious homage to Filipino spaghetti, the ultimate down-home classic, made here with pancit noodles and glossy heaps of aged white cheddar. This is cooking with a distinct point of view, and it is very good. Beer and wine. Street and underground parking. Credit cards accepted."

In the Loup - a foodie's world map

@victoire_loup

Sean Glass

@sdotglass