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Fan tuan at Yi Mei in Monrovia.
Fan tuan at Yi Mei in Monrovia.
Cathy Chaplin

Best Dishes Eater Editors Ate This Week, November 2023

Follow Eater editors as they share their favorite dishes they ate in LA

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Fan tuan at Yi Mei in Monrovia.
| Cathy Chaplin

The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes that deserve time in the limelight. Here’s the very best of everything the team has eaten this month. This map is updated weekly and the newest additions are denoted with an asterisk (*).

For more dining inspiration, peruse our 2023 archives of the best dishes from January to March, April to June, and July to September.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

* Fan tuan at Yi Mei

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There are few breakfasts more satisfying than the ones in the Taiwanese canon. While warm soy milk and crisp-fried dumplings both have their merits, it’s always been the fan tuan for me. The one served at Yi Mei comforts with carbs (purple rice and fried doughnut rods), savoriness (pork floss), and intrigue (pickled mustard greens). Eating one a day keeps the hunger pangs at bay. — Cathy Chaplin, senior editor

Fan tuan at Yi Mei in Monrovia.
Fan tuan at Yi Mei in Monrovia.
Cathy Chaplin

* Key lime pie at Water Grill

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It seems unlikely that one of LA’s oldest seafood restaurants specializes in Key lime pie, but that is exactly the case at Water Grill. Every slice has the right amount of tartness and tang that rivals its South Florida counterparts and makes for an excellent dessert at the end of a meal or right at the bar with two forks. — Mona Holmes, reporter

* Steak kebab sandwich at Ludobab

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It’s hard to have any expectations when it comes to stadium food these days, but Ludo Lefebvre’s duo of Crypto.com Arena restaurants are near the top of the tier. Ludobab, his former Highland Avenue restaurant that operated during the pandemic, has resurfaced inside a cantina at the Downtown LA sports and concert venue, serving Parisian-inspired kebab sandwiches. The mint-topped steak version, held together and topped over a crunchy mesh of cabbage, is one of the more tasty things to eat while watching the Lakers (or Clippers) play. — Matthew Kang, lead editor

Steak kebab sandwich at Ludobab at Crypto.com Arena.
Steak kebab sandwich at Ludobab at Crypto.com Arena.
Matthew Kang

Prime Pizza x Jitlada Panang curry pizza

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Collaboration fatigue is real, but every so often an unlikely meeting of the culinary minds sparks my interest and reminds me why food mash-ups are so great. Over the weekend, Prime Pizza teamed up with Jitalada’s incomparable Jazz Singsanong to bring the good people of Altadena and Fairfax a most excellent Panang curry pizza. Prime’s New York-style crust provided a sturdy base for an avalanche of toppings: mozzarella, lime leaf, string beans, red bells, mushrooms, crushed peanuts, and jalapenos; fresh Thai basil and lime wedges were served on the side for garnishing. Aside from offering a very good Saturday lunch, the collaboration introduced me to a new-to-me restaurant (Hi, Prime Pizza) and refreshed my adoration for Jitalada. A win-win. — Cathy Chaplin, senior editor

Prime Pizza x Jitlada Panang curry pizza.
Prime Pizza x Jitlada Panang curry pizza.
Cathy Chaplin

Ceviche at Leona's Sushi House

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As an omnivore, I wasn’t expecting to feel so deeply about a ceviche without a drop of seafood. But on a particularly warm fall day, this fruit-filled ceviche hit all the right notes with watermelon, parsley, avocado, a bit of heat, and a hint of yuzu with the citrus. It’s a reminder that sometimes while dining in LA, less can be so much more. — Mona Holmes, reporter

Vegetarian ceviche from Leona’s Sushi in Studio City in a glass bowl.
Vegetarian ceviche from Leona’s Sushi in Studio City.
Mona Holmes

Chocolate cake at Cindy's

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The three-layer chocolate cake at Cindy’s is a wonder to behold and a pleasure to eat. The cake is moist and deeply chocolatey, while the frosting is velvety and rich. Taken all together, along with the diner’s energetic room filled with smiling patrons, it’s a satisfying combination that takes care of one’s sweet tooth and sense of community, too. — Cathy Chaplin, senior editor

Chocolate cake at Cindy’s.
Chocolate cake at Cindy’s.
Cathy Chaplin

Sumo Kumo oyster with caviar at Connie & Ted’s

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I knew there’d be something outstanding to eat at the November collaboration dinner with Providence’s Michael Cimarusti, Connie & Ted’s Sam Baxter, and Bar Le Côte’s Brad Alan Mathews. When a server set a massive Sumo Kumo in front of me — the bigger sibling of the Kumamoto oyster — filled with golden Kaluga caviar and beurre blanc, I secretly wished for a second one which sadly wasn’t possible with a tasting menu. However, it certainly made me want to pay attention to anything happening at Providence, Bar Le Côte, and Connie & Ted. — Mona Holmes, reporter

Sumo Kumo oyster with caviar at Connie & Ted’s.
Sumo Kumo oyster with caviar at Connie & Ted’s.
Mona Holmes

Naem at Budonoki

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Budonoki chef Dan Rabilwongse’s tapped his mother to make the Spam-like Thai naem sausage, a lacto-fermented slightly sour forcemeat studded with bright red chiles. Served in lovely bite-sized sausages with crispy rice balls and a refreshing mound of shredded cabbage, it’s an unforgettable starter that shows the ideal mishmash of Thai and Japanese flavors at the energetic Virgil Village izakaya. And it’s even better with a glass of crisp Orion beer. — Matthew Kang, lead editor

Naem sausage with crispy rice from Budonoki.
Naem Thai pork sausage with crispy rice from Budonoki.
Matthew Kang

Caviar tasting at Petrossian Restaurant & Boutique

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The caviar tasting at Petrossian is a sumptuous affair. Picture this: Upon entering the restaurant-slash-boutique, one is handed an expensive pour of Champagne before being escorted toward a private dining room in the back. In this secluded space, a specialist dives into a caviar lesson that includes sampling eight different types. Next is a coursed dinner with rare wine pairings. It’s as decadent an affair as it sounds and worth every penny. — Mona Holmes, reporter

Caviar with blinis from Petrossian in West Hollywood.
Caviar with blinis from Petrossian in West Hollywood.
Petrossian

Tempura scallops at Ototo

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Ototo in Echo Park may be a “younger brother” (literally, in its Japanese translation, and figuratively, to next-door izakaya Tsubaki) but its James Beard Award-winning sake program and irreverent, frequently changing menu of Japanese bar snacks has given it a main character energy all its own. On a recent visit, we marveled at our array of dishes, including fluke sashimi spiked with ponzu and patches of limey yuzu kararin, okonomiyaki topped with fluttering bonito flakes, and a filet-ototo-fish sandwich that can only be tamed with a two-hand grip. But the standout was a deceptively simple scallop tempura, marked by its precision and accompanying griddled shishito peppers. Each bite burst with the fresh, slight sweetness of the scallop, its interior texture almost milky. The perfect bar snack doesn’t ex— well, maybe it does. —Nicole Adlman, cities manager

Roast Beijing duck at Mr. Chow

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While writing this blurb, the tune from Steely Dan’s Glamour Profession popped up on Tidal: “Meet me at midnight at Mr. Chow’s.” While they sing of Sichuan dumplings, they should’ve serenaded the Beijing duck, presented whole, and carved in the kitchen. It’s virtually impossible to get a finer version of this Chinese classic prepared this far west, served with scallions, cucumbers, hoisin, and chun bing wrappers. Succulent, crispy, and essentially textbook, it’s a dish I’ll dream of with that iconic disco beat in the background. — Matthew Kang, lead editor

Roast Beijing duck at Mr. Chow.
Roast Beijing duck at Mr. Chow.
Matthew Kang

Gukbap at Lee Ga (이가)

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Much of my last month has been swathed in sickness, as me or my family members succumbed to the miscellaneous RSVs lurking around Los Angeles right now. The remedy to feeling unwell is always soup, of course, and that soup can very often be found in Koreatown. On a crisp fall day, we visited soup and naengmyeon specialist Lee Ga, a new-school favorite popular for its hangover-abating seolleongtangs and cold noodle dishes that spin long, springy buckwheat strands into gold. For whatever reason, the signature gukbap struck me: The ox bone stew, while spicy, was not hot enough to be a throat irritant, and filled with soul-warming ingredients like napa cabbage and other vegetables. I left feeling not only fuller, but a little more whole. — Nicole Adlman, cities manager

Banchan with mixed rice and dipping sauce with menu at LeeGa in Koreatown.

Provoleta at Qué Bárbaro

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The brilliant Argentina melted cheese dish works like a deconstructed pizza at Qué Bárbaro, with Ray Garcia’s heavily herbed and gently tomato-infused version served in an escargot cast iron plate, which keeps it oozy until the last bite. With ample crisp baguette slices and a terrific chimichurri as a foil, this is the best starter at Garcia’s new Leve 8 restaurant in Downtown. — Matthew Kang, lead editor

Provaleta from Qué Bárbaro in Downtown LA’s Level 8 with cheese and sliced bread.
Provaleta from Qué Bárbaro in Downtown LA’s Level 8.
Matthew Kang

Saganaki flaming cheese at Taverna Tony

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There’s something viscerally satisfying about watching a small, brimming skillet of kefalotyri cheese get doused in Cognac and set ablaze tableside at Taverna Tony in Malibu. It’s a pleasure that starts somewhere in the realm of the “This is fine” meme but mounts, as you bite into dripping, molten cheese bedded into fresh pita bread or roped onto a spoon, to “This is exactly what I need.” For all its kitschiness, the food at the longtime Malibu Country Mart staple is actually very good, and the pomp of cheese bursting into flame at your table is convincing enough to order another round, or two — depending on how large the group is. — Nicole Adlman, cities manager

Interior of Taverna Tony in Malibu.
Interior of Taverna Tony in Malibu.
Taverna Tony

Bolognese schiachiatte at Sogno Toscano

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The breezy side patio of Sogno Toscano feels perfect on a Southern California afternoon, where coffee and tea drinks flow with generously portioned schiachiatte (Tuscan-style focaccia) sandwiches. Everyone’s freaking out about the incoming Florentine favorite All’Antino Vinaio but Sogno Toscano, which comes by way of New York City, is already preparing delectable schiachiatte stuffed with sliced mortadella, buffalo mozzarella, and pesto, without the wait — and with actual seating. I’ll take this almost every time over hype. — Matthew Kang, lead editor

Bolognese schiacchiate sandwich at Sogno Toscano on a wooden board.
Bolognese schiacchiate sandwich at Sogno Toscano in Santa Monica.
Matthew Kang

Siti’s chicken at Jerusalem Chicken

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The juicy, rice-stuffed Siti’s chicken at Jerusalem Chicken comes coated with spices and lemony chicken juices, sided with two options. I chose melt-in-your-mouth roasted eggplant and browned cauliflower, which accentuated the comforting, deep flavors of the tender chicken. — Matthew Kang, lead editor

Siti’s chicken from Jerusalem Chicken in Windsor Hillswith eggplant and roasted cauliflower.
Siti’s chicken from Jerusalem Chicken in Windsor Hills.
Matthew Kang

* Fan tuan at Yi Mei

There are few breakfasts more satisfying than the ones in the Taiwanese canon. While warm soy milk and crisp-fried dumplings both have their merits, it’s always been the fan tuan for me. The one served at Yi Mei comforts with carbs (purple rice and fried doughnut rods), savoriness (pork floss), and intrigue (pickled mustard greens). Eating one a day keeps the hunger pangs at bay. — Cathy Chaplin, senior editor

Fan tuan at Yi Mei in Monrovia.
Fan tuan at Yi Mei in Monrovia.
Cathy Chaplin

* Key lime pie at Water Grill

It seems unlikely that one of LA’s oldest seafood restaurants specializes in Key lime pie, but that is exactly the case at Water Grill. Every slice has the right amount of tartness and tang that rivals its South Florida counterparts and makes for an excellent dessert at the end of a meal or right at the bar with two forks. — Mona Holmes, reporter

* Steak kebab sandwich at Ludobab

It’s hard to have any expectations when it comes to stadium food these days, but Ludo Lefebvre’s duo of Crypto.com Arena restaurants are near the top of the tier. Ludobab, his former Highland Avenue restaurant that operated during the pandemic, has resurfaced inside a cantina at the Downtown LA sports and concert venue, serving Parisian-inspired kebab sandwiches. The mint-topped steak version, held together and topped over a crunchy mesh of cabbage, is one of the more tasty things to eat while watching the Lakers (or Clippers) play. — Matthew Kang, lead editor

Steak kebab sandwich at Ludobab at Crypto.com Arena.
Steak kebab sandwich at Ludobab at Crypto.com Arena.
Matthew Kang

Prime Pizza x Jitlada Panang curry pizza

Collaboration fatigue is real, but every so often an unlikely meeting of the culinary minds sparks my interest and reminds me why food mash-ups are so great. Over the weekend, Prime Pizza teamed up with Jitalada’s incomparable Jazz Singsanong to bring the good people of Altadena and Fairfax a most excellent Panang curry pizza. Prime’s New York-style crust provided a sturdy base for an avalanche of toppings: mozzarella, lime leaf, string beans, red bells, mushrooms, crushed peanuts, and jalapenos; fresh Thai basil and lime wedges were served on the side for garnishing. Aside from offering a very good Saturday lunch, the collaboration introduced me to a new-to-me restaurant (Hi, Prime Pizza) and refreshed my adoration for Jitalada. A win-win. — Cathy Chaplin, senior editor

Prime Pizza x Jitlada Panang curry pizza.
Prime Pizza x Jitlada Panang curry pizza.
Cathy Chaplin

Ceviche at Leona's Sushi House

As an omnivore, I wasn’t expecting to feel so deeply about a ceviche without a drop of seafood. But on a particularly warm fall day, this fruit-filled ceviche hit all the right notes with watermelon, parsley, avocado, a bit of heat, and a hint of yuzu with the citrus. It’s a reminder that sometimes while dining in LA, less can be so much more. — Mona Holmes, reporter

Vegetarian ceviche from Leona’s Sushi in Studio City in a glass bowl.
Vegetarian ceviche from Leona’s Sushi in Studio City.
Mona Holmes

Chocolate cake at Cindy's

The three-layer chocolate cake at Cindy’s is a wonder to behold and a pleasure to eat. The cake is moist and deeply chocolatey, while the frosting is velvety and rich. Taken all together, along with the diner’s energetic room filled with smiling patrons, it’s a satisfying combination that takes care of one’s sweet tooth and sense of community, too. — Cathy Chaplin, senior editor

Chocolate cake at Cindy’s.
Chocolate cake at Cindy’s.
Cathy Chaplin

Sumo Kumo oyster with caviar at Connie & Ted’s

I knew there’d be something outstanding to eat at the November collaboration dinner with Providence’s Michael Cimarusti, Connie & Ted’s Sam Baxter, and Bar Le Côte’s Brad Alan Mathews. When a server set a massive Sumo Kumo in front of me — the bigger sibling of the Kumamoto oyster — filled with golden Kaluga caviar and beurre blanc, I secretly wished for a second one which sadly wasn’t possible with a tasting menu. However, it certainly made me want to pay attention to anything happening at Providence, Bar Le Côte, and Connie & Ted. — Mona Holmes, reporter

Sumo Kumo oyster with caviar at Connie & Ted’s.
Sumo Kumo oyster with caviar at Connie & Ted’s.
Mona Holmes

Naem at Budonoki

Budonoki chef Dan Rabilwongse’s tapped his mother to make the Spam-like Thai naem sausage, a lacto-fermented slightly sour forcemeat studded with bright red chiles. Served in lovely bite-sized sausages with crispy rice balls and a refreshing mound of shredded cabbage, it’s an unforgettable starter that shows the ideal mishmash of Thai and Japanese flavors at the energetic Virgil Village izakaya. And it’s even better with a glass of crisp Orion beer. — Matthew Kang, lead editor

Naem sausage with crispy rice from Budonoki.
Naem Thai pork sausage with crispy rice from Budonoki.
Matthew Kang

Caviar tasting at Petrossian Restaurant & Boutique

The caviar tasting at Petrossian is a sumptuous affair. Picture this: Upon entering the restaurant-slash-boutique, one is handed an expensive pour of Champagne before being escorted toward a private dining room in the back. In this secluded space, a specialist dives into a caviar lesson that includes sampling eight different types. Next is a coursed dinner with rare wine pairings. It’s as decadent an affair as it sounds and worth every penny. — Mona Holmes, reporter

Caviar with blinis from Petrossian in West Hollywood.
Caviar with blinis from Petrossian in West Hollywood.
Petrossian

Tempura scallops at Ototo

Ototo in Echo Park may be a “younger brother” (literally, in its Japanese translation, and figuratively, to next-door izakaya Tsubaki) but its James Beard Award-winning sake program and irreverent, frequently changing menu of Japanese bar snacks has given it a main character energy all its own. On a recent visit, we marveled at our array of dishes, including fluke sashimi spiked with ponzu and patches of limey yuzu kararin, okonomiyaki topped with fluttering bonito flakes, and a filet-ototo-fish sandwich that can only be tamed with a two-hand grip. But the standout was a deceptively simple scallop tempura, marked by its precision and accompanying griddled shishito peppers. Each bite burst with the fresh, slight sweetness of the scallop, its interior texture almost milky. The perfect bar snack doesn’t ex— well, maybe it does. —Nicole Adlman, cities manager

Roast Beijing duck at Mr. Chow

While writing this blurb, the tune from Steely Dan’s Glamour Profession popped up on Tidal: “Meet me at midnight at Mr. Chow’s.” While they sing of Sichuan dumplings, they should’ve serenaded the Beijing duck, presented whole, and carved in the kitchen. It’s virtually impossible to get a finer version of this Chinese classic prepared this far west, served with scallions, cucumbers, hoisin, and chun bing wrappers. Succulent, crispy, and essentially textbook, it’s a dish I’ll dream of with that iconic disco beat in the background. — Matthew Kang, lead editor

Roast Beijing duck at Mr. Chow.
Roast Beijing duck at Mr. Chow.
Matthew Kang

Gukbap at Lee Ga (이가)

Much of my last month has been swathed in sickness, as me or my family members succumbed to the miscellaneous RSVs lurking around Los Angeles right now. The remedy to feeling unwell is always soup, of course, and that soup can very often be found in Koreatown. On a crisp fall day, we visited soup and naengmyeon specialist Lee Ga, a new-school favorite popular for its hangover-abating seolleongtangs and cold noodle dishes that spin long, springy buckwheat strands into gold. For whatever reason, the signature gukbap struck me: The ox bone stew, while spicy, was not hot enough to be a throat irritant, and filled with soul-warming ingredients like napa cabbage and other vegetables. I left feeling not only fuller, but a little more whole. — Nicole Adlman, cities manager

Banchan with mixed rice and dipping sauce with menu at LeeGa in Koreatown.

Provoleta at Qué Bárbaro

The brilliant Argentina melted cheese dish works like a deconstructed pizza at Qué Bárbaro, with Ray Garcia’s heavily herbed and gently tomato-infused version served in an escargot cast iron plate, which keeps it oozy until the last bite. With ample crisp baguette slices and a terrific chimichurri as a foil, this is the best starter at Garcia’s new Leve 8 restaurant in Downtown. — Matthew Kang, lead editor

Provaleta from Qué Bárbaro in Downtown LA’s Level 8 with cheese and sliced bread.
Provaleta from Qué Bárbaro in Downtown LA’s Level 8.
Matthew Kang

Saganaki flaming cheese at Taverna Tony

There’s something viscerally satisfying about watching a small, brimming skillet of kefalotyri cheese get doused in Cognac and set ablaze tableside at Taverna Tony in Malibu. It’s a pleasure that starts somewhere in the realm of the “This is fine” meme but mounts, as you bite into dripping, molten cheese bedded into fresh pita bread or roped onto a spoon, to “This is exactly what I need.” For all its kitschiness, the food at the longtime Malibu Country Mart staple is actually very good, and the pomp of cheese bursting into flame at your table is convincing enough to order another round, or two — depending on how large the group is. — Nicole Adlman, cities manager

Interior of Taverna Tony in Malibu.
Interior of Taverna Tony in Malibu.
Taverna Tony

Bolognese schiachiatte at Sogno Toscano

The breezy side patio of Sogno Toscano feels perfect on a Southern California afternoon, where coffee and tea drinks flow with generously portioned schiachiatte (Tuscan-style focaccia) sandwiches. Everyone’s freaking out about the incoming Florentine favorite All’Antino Vinaio but Sogno Toscano, which comes by way of New York City, is already preparing delectable schiachiatte stuffed with sliced mortadella, buffalo mozzarella, and pesto, without the wait — and with actual seating. I’ll take this almost every time over hype. — Matthew Kang, lead editor

Bolognese schiacchiate sandwich at Sogno Toscano on a wooden board.
Bolognese schiacchiate sandwich at Sogno Toscano in Santa Monica.
Matthew Kang

Related Maps

Siti’s chicken at Jerusalem Chicken

The juicy, rice-stuffed Siti’s chicken at Jerusalem Chicken comes coated with spices and lemony chicken juices, sided with two options. I chose melt-in-your-mouth roasted eggplant and browned cauliflower, which accentuated the comforting, deep flavors of the tender chicken. — Matthew Kang, lead editor

Siti’s chicken from Jerusalem Chicken in Windsor Hillswith eggplant and roasted cauliflower.
Siti’s chicken from Jerusalem Chicken in Windsor Hills.
Matthew Kang

Related Maps