And there are also some stunners that are a little harder to come by-a Cantonese Beef Stew served with crispy fried vermicelli noodles, Lobster with Sticky Rice, and a true showstopper in Crispy Stuffed Chicken, deboned and air-dried chicken that’s filled with shrimp paste then cooked until the outside is shatteringly crisp. There are top-tier versions of Braised Tofu with Mushroom, Curry Beef, and Kung Pao Chicken. New chef Peter Lai cooked elevated Cantonese classics at Embassy Kitchen in San Gabriel, and a similar theme runs through the menu here. But late last year, it flipped into a totally new concept, morphing from a breezy New American brunch spot into its current shape, a thrilling modern Cantonese restaurant. It extends, too, to their pastry program, which puts clever twists of flavor into familiar shapes, including some of the best new donuts in town, airy little puffs with bright, contrasting frostings like passionfruit and lime.Ĭolette is not technically a new opening the restaurant has been around with the same name in the same location since 2016. That aesthetic serves them well, minimalism executed at the highest level, such that each piece shines but none obscures the bread itself. The menu skews classic and options are simply labeled with a familiar word or two: Italian, Tuna, Roast Beef Au Jus. Bub & Grandma’s has long been the go-to bread at Wax Paper, it is an essential component in Dune’s underrated pickled beet sandwich, and now-some three years after they signed their lease-Kadin and his crew are building their own sandwiches at their stylish deli in Glassell Park. Owner and baker Andy Kadin fell into the retail bread game and then ended up at the pinnacle of it, selling outstanding sourdough at farmers markets and to some of the best restaurants in town. You’d never know it now, but Bub & Grandma’s was always supposed to be a sandwich shop.
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