Chef

Craig Thornton

"These sandwiches, whichever they may be, are insanely full of flavor. I am drawn to the way he balances his food overall in his dishes, like how he adds the beef carnitas to the pork in The Original sandwich."

"The stuff Gary Menes is doing with vegetables at his counter is one of my overall favorite dining experiences anywhere. The bread, which he makes in-house, and vegetable plate will make you forget about the meat. He's cooking vegetables for carnivores."

"This spot in Tarzana is consistent and has great quality seafood—especially for the price. It's the type of place you could go to once a week and not break the bank while still having great sushi. I'm a huge fan of the albacore served with the rice slightly warm, which sends it to the next level."

"These two dishes, eaten together, provide a great textural contrast. There's the crispy shell of the cachetada and the salty-smokiness of the chipotle sauce mixed with the chorizo. The vampiro is like a quesadilla with a creamy garlic sauce. This place is open Wednesday through Saturday, from 8 p.m. to midnight or when they sell out."

"This tamale is steamed in banana leaf with mole and chicken mixed throughout. The mole has a great balance of bitterness with a touch of sweetness."

"The menu changes frequently here, but the poutine made with oxtail gravy and Cheddar is a mainstay. It's a punch in the face in the best way possible. Jon and Vinny's menus are always packed with flavor. They also pack in a great music selection."