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Pho So 1

0.04 mi$AsianGardena
1 Review

"The broth here is great and has plenty of star anise. I always put in basil and a lot of chili in mine."

Phở Sô 1

0.04 mi$AsianVan Nuys
1 Review

"I grew up three blocks from this place, and have been ordering this dish for almost 10 years now. And not once has it ever let me down. It might even get better every time I order it!"

Phillip  Lee
Chef Phillip Lee
The Gadarene Swine

Shin-Sen-Gumi Yakitori

0.2 mi$Japanese, AsianTorrance, Harbor Gateway
1 Review

"This place, which specializes in yakitori (grilled skewers of different cuts of chicken) is amazing. My favorite are the chicken hearts. The authentic vibe makes you feel like you just left LA and suddenly arrived in Japan. This place is always packed but totally worth the wait."

Shin-Sen-Gumi 2GO

0.2 mi$Japanese, AsianGardena
1 Review

"I get the yuzu karage, and it’s a great appetizer before their light, almost clear, ramen. Crunchy, moist, super flavorful, and comes with a great dipping sauce. They have really great musubi there as well."

Shin-Sen-Gumi Yakitori

0.2 mi$Japanese, AsianTorrance, Harbor Gateway
1 Review

"The Gumi, as Zach and I call it, is my favorite yakitori spot in town. The Orion is ice-cold and the housemade yuzu kosho is spectacular. The chefs there are extremely proud—and rightfully so—of their amazing, traditional Japanese egg custard dish, chawanmushi. Make sure you call ahead to check that it's offered at your location."

Shin-Sen-Gumi Yakitori

0.2 mi$Japanese, AsianTorrance, Harbor Gateway
1 Review

"I love that you can get a half portion of ramen. (The full portion is too much for me, and ramen is messy to share.) The pork broth is flavorful and the slices of pork belly are just thin enough and braised well. I also like that there's a nice choice of toppings you can add."

Tony Esnault
Chef Tony Esnault
Church & State

Shin-Sen-Gumi Yakitori

0.2 mi$Japanese, AsianTorrance, Harbor Gateway
1 Review

"Chicken livers are one of those things that can be ruined by even slight over-cooking. The grill masters here consistently turn out perfectly cooked livers which, when dabbed in their housemade yuzu kosho paste, are sublime."

Maruhide Uni Club

0.5 mi$$JapaneseTorrance
1 Review

"This restaurant is all about uni—it's in every dish, and they are generous! It is owned by an uni fisherman, so you can't get more direct than that. I want to live here."

Shilla Restaurant

0.8 mi$$Korean, BarbecueGardena
1 Review

"The black pork belly and baby octopus are great when ordered marinated and spicy. Don't miss the fried chicken here, too! Make sure the grill is turned up high enough so you can get some caramelization on it."

Dave Danhi
Chef Dave Danhi
The Grilled Cheese Truck

El Pollo A La Brasa

1.1 mi$South AmericanHarbor Gateway
4 Reviews

"The chicken is roasted over wood until it's crispy, then served with beans, rice and this spicy green sauce that I want to put on everything. They also have Inca Kola. So they win at life. This place is right around the corner from our restaurant, and we eat here for staff meal all the time. "

Nick Erven
Chef Nick Erven
Consulting Chef
David LeFevre at The Arthur J
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David LeFevre
The Arthur J, Fishing With Dynamite, Manhattan Beach Post
Manhattan Beach
12
Ben Ford at Ford's Filling Station - LAX Delta
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Ben Ford
Ford's Filling Station
Los Angeles
12
Farid Zadi at Revolutionario: North African Tacos
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Farid Zadi
Revolutionario: North African Tacos
Los Angeles
19
Roy Choi at A-Frame
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Roy Choi
A-Frame, Chego, Sunny Spot
Culver City, Los Angeles, Marina del Rey
8
Sang Yoon at Lukshon
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Sang Yoon
Lukshon, Father's Office
Culver City, Los Angeles, Santa Monica
5
Displaying results 1 - 10 of 30 total