"Putting aside that it is hard to find soft shell clams anywhere on this coast, these are simply amazing. A few chili flakes in the broth and plenty of garlic, these are cooked perfectly. Be sure to order the bread as you will have extra broth for dipping. Bon appétit!"
"I call this the $50 sandwich, because somehow I never get out of Greenblatt's for under 50 bucks. However, this is hands down the best corned beef in Los Angeles—and the sandwich is just insanely good. It's also open 365 days a year until 2 a.m.! What's not to love?"
"This is real Mexican food made by Mexicans. The father is 70 years old and he makes all of the sauces and marinades for everything. They have four locations in LA and he somehow makes all of it. The chicken flautas have to be my favorite item on the menu. Whatever the marinade on the chicken is, I don’t know, but the chicken is to die for. It's served with housemade guacamole and Dad's Diablo sauce which is sweet, spicy, garlicky, and just out of this world."
"There are a lot of pita shops in town, but the lamb shawerma here never fails. It is loaded to the brim. The best part is the house-made sauce and pickle bar, which you can pretty much make a meal of by itself. A glass of almond rossata on the side doesn’t hurt, either."
"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."