Chef

Jason McLeod

"I always judge a restaurant by how well they make a crème brûlée. Although custard can be simple to make, it is surprising how many restaurants mess this up. When I do find a restaurant that can pull off a savory custard, I get very excited. OKAN pulls this off every time."

"This is one of the best restaurants in Southern California, and chef Trey has put together an amazing team. The sous vide beef tongue is such a special dish that's served with puffed tendon, mustard and Chino farms gai lan (Chinese broccoli) that's gently grilled."

"Can't go wrong with anything at this restaurant but the fatty tuna belly is simply amazing."

"If the extra-lunghi caserecci with Sunday sausage sugo and ricotta is on the menu, order it. It is so simple yet so fantastic."

"Wow. I can't get enough of this ice cream. My favorites are Grandma Malek's almond brittle with salted ganache and the coffee and bourbon."

"XVOO smashed potatoes, “Misticanza” sautéed greens, olives, and chiles, and the Calais Flint corn polenta—all three of these contorni, or side dishes, are outstanding. However, the polenta is probably the best polenta I have ever had."