Chef

Jason McLeod

"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."

"Ike is a cook at Pok Pok and the recipe is from his hometown in Vietnam. You can order these wings regular or spicy. I had both and I would go with spicy because it adds a level of flavor the regular does not. You receive six per order, so order two."

"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."