El Tejado

, SUGARFISH’s sister concept, serves reliably flavorful hand rolls at their three-sided bar. KazuNori opts for cut rolls to-go. My Sea Bream To-Go Set combines toro, salmon, nz sea bream and crab rolls. KazuNori: The Original Handroll Bar Bangkok native Kate Petibas brings culinary fireworks to her second outpost, located in an alley behind Nick the Greek. Dishes like drunken noodles with shrimp and fried basil chicken wings make Palmsugar a potent Thai food destination. Is a stylish restaurant from Farbod and Farinaz Pirshirazi. Vivid Persian Comfort Food includes grilled barramundi with baghali polo (fava bean and dill rice). “Juicy chicken” pairs well with albaloo polo (sour cherry rice) and warm house-baked flatbread

[…] Basque Cheesecake (Toppings Change Seasonally) – Westwood Village […]

Oscar Rembao brought to Hollywood before expanding to Westwood Village last year. His fast casual concept deftly roasts “better chicken (aka birds raised right)” and serves with satisfying sides like tortilla soup, sweet potatoes and Brussels sprouts. Chef Fidel Guzman takes a global view in a historic building. Somehow, Peruvian inspired salmon Poke fits with rigatoni shrimp diavola, fluffy za’atar dusted pita and Mediterranean dips. Their unconventional Cesar salad is particularly inspired

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Pescado Zarandeado ($20) was a state-of-the-art kilo of butterflied snook marinated in soy sauce and topped with flavored mayo. What’s snook, you ask? We’d never heard of it either, but apparently the long silver sport fish comes from tropical waters. The snook was just terrific, and only $20 for the minimum weight requirement! Amazing. We plucked moist, flaky chunks of white fish until the bones were bare. The snook was strewn with cucumbers and orange slices and plattered with a dish of stewed onions. If you want a terrific taco, just pile chunks of snook and sweet onions in a steaming corn tortilla. Mariscos Chente features 15 different shrimp preparations, including Aguachiles – marinated with lemon and green sauce; Borrachos – cooked with tequila, cut garlic, cilantro and crushed pepper; and Al Ajillo – prepared with cut garlic, cheese and sour cream. Cheese and sour cream on shrimp? No thanks. Camarones a la Diabla ($12) featured plump shrimp tossed with lip-stinging red chile salsa and sweet-spicy onions. The flavor built in intensity with each bite, but was never overwhelmingly spicy