This could be the last chance to visit the Pan-Asian restaurant with the colorful history and irreverent attitude. Starry Kitchen began in 2008 after co-owner Thi Tran lost her advertising job and became the “Food Ninja,” creating unusual Asian fare and posting it on Facebook. Overwhelming response led to Thi and husband Nguyen Tran creating an underground supper club in their apartment, drawing crowds through word-of-mouth and social media.

When the health department shut the restaurant down for operating out of their home, the duo opened a brick-and-mortar storefront which subsequently closed, then resurfaced as a pop-up inside Chinatown’s Grand Star Jazz Club. While the ambience is nothing special at the moment, the Trans have big plans of opening a permanent restaurant again. Nguyen Tran, the gregarious face of the restaurant known for clowning around Chinatown in a banana suit to drum up business, kicked off a Kickstarter campaign to raise $500,000 and put Starry Kitchen on the brick-and-mortar map.

Meanwhile, diners can reserve a place at two communal tables in the Jazz Club and sample the hugely popular crispy tofu balls. These crunchy on the outside, smooth and silky on the inside appetizers pair perfectly with a tasty orange dipping sauce.

Japanese udon noodles cooked in rendered chicken fat and clarified Irish brown butter star in the aromatic and addictive garlic noodle dish. Guests must reserve ahead of time to savor Singaporean chili crab, a market price dish that is served with a rich chili crab sauce. The earthy and spicy sauce perfectly complements the succulent crab meat.

For dessert, the apple fritters with condensed milk and cooked apples evokes memories of the best childhood donut breakfasts. Dense Pandan churros sport a green tinge and a nutty flavor from the Pandan leaf extract, and rest in a pool of heavenly coco kaya cream sauce.

Diners won’t want to miss Starry Kitchen’s unique Pan-Asian fare, and may even feel inspired to open the wallet a little more for the SK team’s “go big or go home” fundraiser.

 

Between 2010 and 2012, secret supper clubs exploded all over Los Angeles, cropping up on rooftops, boat docks and private residences. Professionally trained and amateur chefs created artistic seven-to-nine course meals for small groups of diners. Those lucky enough to secure a spot in the exclusive supper club may have tried a dozen times over several months, each hopeful application wittier than the last in the hope of acceptance.

These days, underground supper clubs have gone the way of food fads like low-carb diets and gourmet cupcakes. They have not all faded from the spotlight, however. The very best still remain to delight diners with creative and fresh flavor combinations in intimate, communal settings.

Chef Craig Thornton continues to dominate the supper club scene with Wolvesmouth, an exclusive dining experience set in his Arts District loft which he calls the Wolvesden. Thornton’s cooking training began in a Portland wood-fire restaurant and later Bouchon in Las Vegas. At Wolvesmouth, he strips down techniques learned as a personal chef to his create his own unique style of simple, yet explosive, flavor combinations.

Thornton, who is every bit as much of an artist as he is a chef, creates small plates that combine fresh and unusual flavors with elegant beauty. Guests have savored tender lamb with borage blossoms and lime and olive oil parfait combined with strawberry and lime ice. Thornton announces the ingredients of each dish himself without pretension, quietly telling each section of the table rather than announcing from the front.

Quirky décor at the Wolvesden includes taxidermy, including a fox, deer, and bear. Diners slip donation-based payment into red and gold cardboard envelopes and deposit them into a craggy stuffed crocodile head in the center of the table. Most diners pay between $100 and $150 for the experience.

Another legendary supper club known as Kali Dining serves up exquisite meals in private residences throughout the city. Chef Kevin Meehan grew up in Long Island and headed straight to an east coast culinary school after high school. From there he traveled abroad, refining his craft in such kitchens as Mirabelle, L’Orangerie, Bastide, and Patina.

Diners sit around a communal table with up to 20 guests and watch Meehan prepare five courses of contemporary California cuisine. Tender beef tenderloin with burnt onion jam, smoked potatoes and charred leeks is just one of his signature dishes. Guests bring their own beverage with no corking charge, or purchase a suitable pairing from the chef.

 

When Gjelina opened in 2008, owner Fran Camaj envisioned the place as a neighborhood restaurant. Today folks from all over Los Angeles and beyond compete for seating at the hip and modern restaurant. Fresh ingredients and flavorful combinations with a Mediterranean influence are Gjelina’s hallmark.  

Named for the owner’s mother, Gjelina is pronounced “ja-lee-na.” The restaurant exudes a hipster vibe, with minimalist and rustic décor. Exposed brick floors and walls, plus repurposed wood plank ceilings accentuate the elegance of the food. Almost always packed, the interior dining area and exterior patio are noisy and radiate energy. A fire pit and white lights make the patio a great place in which to dine, however, reservations are not accepted for patio seating.  

Vegetables shine on the Gjelina menu, with bold salad combinations and savory roasted vegetables. The escarole salad features sunchoke, smoked almond, parmesan and preserved lemon vinaigrette. Charred Brussels sprouts with chili-lime vinaigrette, cilantro, and walnuts pleasingly combine bitter and sweet flavors. Mushroom Toast is a must-try small plate, served with crème fraiche and truffle oil.  

There are also plenty of meat dishes to satisfy the carnivores and the house-made chorizo is a favorite. Generously portioned pork meatballs served in a fresh tomato sauce are quick to disappear once they reach the table. Wood-roasted prawns require a lot of work to savor the flavor, but are worth the effort.

Gjelina is famous for thin crust, wood-fired pizzas that showcase inventive toppings. Besides the homemade chorizo pie, guests rave over the squash blossom, zucchini, cherry tomato, burrata, and green olive oil pizza.

Chef Travis Lett takes the farm-to-table phenomenon to higher levels through bold flavor combinations and the freshest of seasonal ingredients.

Gjelina supports corporate responsibility through GVP, a volunteer program for employees and for community members. GVP partnered with Habitat for Humanity in Compton to produce low-income housing. The organization also educates children in local schools about healthy eating and gardening.

Sometimes the donut craving must be indulged, whatever the consequences. When longings for lighter-than-air, lightly glazed concoctions hit, Los Angeles answers with hundreds of outstanding donut shops. Five of the best purveyors of traditional and fancy donuts wow even the most experienced donut consumers.

Bob’s Coffee and Donuts has operated from a stall at the farmers market on Fairfax Avenue for more than forty years. Apple fritters, buttermilk donuts and great domestic and imported coffee blends made the shop famous, but raspberry-filled beignets have a cult following among Bob’s fans. Parking is a bear at this farmers market, but customers count battles fought in the parking lot as a necessity if they want to score the tasty donuts.

For donuts with a twist, brave the drive to Glendora for The Donut Man’s fruit-stuffed concoctions. Long lines wind around the block at peak hours for strawberry or peach-stuffed donuts. Foot-long tiger tails with stripes of rich chocolate turn a traditional glazed twist into a unique delight. The shop is open 24 hours.

Donut Friend in Highland Park takes donut creativity to an extravagant level. Palate-tempting combinations include “Jets to Basil,” with a filling of goat cheese, fresh jam, and basil on a donut. Chocoholics gush about “Fudgegazi,” with chocolate cream filling on a chocolate glazed donut topped with chocolate shavings. Fancy donut fans can even create their own donut concoction by choosing fillings, creams, sprinkles to put on the donut of their choice. 

Moving from fancy to artisan, the next stop on the donut tour is Fōnuts in West Hollywood. These donuts are almost healthy, as they are steamed or baked rather than fried. The shop has a large gluten-free and vegan menu, with donuts made from almond flour. Strawberry Buttermilk and Blueberry Earl Grey Cake Donuts are hands-down customer favorites, with moist interiors and sweetly restrained fruity glazes.

Elaborate donuts delight, but sometimes the palate demands a great regular donut. No discussion of delicious donuts is complete without Randy’s Donuts in Inglewood, the iconic little shop with the giant donut on the roof. Apple fritters are enormous, coconut donuts are divine, but the overwhelming first choice of Randy’s Donut fans is the light and slightly crispy taste of heaven known as a Randy’s glazed donut.

 

With the philosophy that great food needs both love and salt, the father/daughter ownership team of Guy Gabriele and Sylvie Gabriele, together with Chef Michael Fiorelli (most recently of mar’sel at Terranea Resort) debuted trendy Manhattan Beach restaurant Love & Salt on November 25th, 2014. The 100-seat Italian restaurant satisfies even the most adventurous palates with unique blends of taste and texture.

Diners begin the meal with selections from the Bread, Cheese & Salumi menu, including homemade English muffins with rosemary, sea salt, and cultured housemade butter. Chicken Liver Toast is served with guanciale and pickled cherries that the chefs preserved themselves during cherry season. The Kitchen Love charcuterie board presents a variety of meats and cheeses with house jam, pickles, and toast.

Guests love the wood-fired pizzas, including the Roasted Mushroom pie and the unusual Duck Egg pie, served with panna, potato, pancetta, rosemary, parmesan, and mozzarella. The server breaks the egg yolk over the pizza to create a yummy, runny blend of flavors. Even the simple Tomato Pie’s flavors make an impression on the taste buds.

If dining tastes runs to the unusual, something from the Odds & Ends menu will suit. Corned Lamb Tongue Panini and the Mortadella “Hot Dog,” a gourmet hot dog on a grilled brioche roll and topped with house relish and mustard, are excellent. The chef even makes an entire Roasted Glazed Pig Head, which makes quite a stir when it is served.

The Small Plates menu includes Whipped Sheep’s Milk Ricotta with the superbly complementary flavors of roasted butternut squash, pomegranate and seeded toast. Pasta fans enjoy the house made pasta, including a Potato Gnocchi with prosciutto, mushrooms and wild arugula that melts in the mouth.

Italian wines, including Italian varietals produced in California, are included in a wine list designed to bring out the flavors of the food. Craft cocktails are noted by patrons to be interesting and strong, and are created by consulting bartender Vincenzo Marianello (Copa d’Oro). Lady in the Ballroom includes grapefruit vodka, bell pepper, mint, St. Germain, and lemon juice; the Jimmy Conway is a rye whisky and bitters concoction. A house made limoncello from the Gabriele family’s recipe rounds out the alcoholic drink selections.

The restaurant vibe is energetic and often noisy. A common table creates a place for locals to catch up, and the chef table is a prime front seat location to view the busy open kitchen, including the wood burning oven. The steel “love” sign by the back entrance is adorned with empty salt shakers, while the granite bar and paneled poplar walls give the hip space a sleek look.

 

 

When a special occasion demands high quality food, gorgeously presented over several courses, Malibu is an excellent destination. The swanky area boasts plenty of fine dining options, many overlooking the ocean. Guests might even glimpse a local celebrity or two.

Nobu capitalizes on the Los Angeles surf and turf trend, served with a Japanese flair. Sushi lovers flock to Nobu for Spicy Tuna Hand Rolls or the House Sushi Roll with salmon, yellow tail, and crab. Fans of a little heat will love Rock Shrimp Tempura, as well as the Nobu specialty dish Tiradito--white fish with a tasty kick. Guests enjoy a lovely ocean view from every seat.

Although not located in Malibu, nearby Melisse has so many accolades that it shouldn’t be left off of the Malibu fine dining list. The contemporary French cuisine restaurant is consistently voted among the top rated restaurants in the country. Promising a “journey of flavor, taste, and texture,” the freshest ingredients are used to create unique and memorable dishes. The ten-course dinner with wine pairing includes such seasonal gems as Sunchoke Soup with Truffle, or the popular Egg Caviar that is rich in flavor but light in texture. Décor is minimalist and classy, creating an intimate venue for special occasion dining.

Mastro’s Ocean Club is new to the Malibu fine dining scene, perched where the Chart House once stood. Open beam ceilings and breathtaking ocean views set an elegant and romantic tone. Also known for steak and seafood, Mastro’s Iced Seafood Towers are a sight to behold, including enormous shrimp, creamy Kumamoto oysters, lobster, and King Crab legs. Buttery lobster mashed potatoes are a decadent and complementary side, and for dessert, the divine warm butter cake comes à la mode.

Fine dining in Malibu is no trip to the taco stand—guests should be prepared to pay for outstanding quality and top-notch service. Early reservations are a must, as these hot fine dining spots are in high demand. 

Burbank, California’s Bea Bea’s boasts an extensive breakfast menu. In addition to 20 pancake varieties and 17 French toast offerings, the restaurant serves sweet and savory delights of all kinds. Many of its heartier egg dishes are grouped into the “Good Mornings” section of its menu, which includes the following:

The Chili Burrito—Bea Bea’s chili burrito mixes gourmet chili with scrambled eggs, potatoes, and cheese. It also comes with breakfast potatoes.

Eggs Florentine—Turkey bacon and poached eggs form the base of this dish, which comes topped with sautéed spinach and hollandaise sauce and served on an English muffin.

Crab Cakes Benedict—Another dish in which Bea Bea’s employs its hollandaise sauce, the crab cakes Benedict follows the same template as the eggs Florentine, though it swaps crab cakes for the bacon and spinach.

Thomas’s Loco Moco—Diners looking for an unusual breakfast may want to try Thomas’s Loco Moco, which starts with a bed of steamed rice and adds spicy beef patties and over-medium eggs. Cilantro and gravy finish the dish.                             

Bea Bea’s in Burbank, California, prides itself on the variety and creativity of its menu, and its selection of French toast and crepes displays both in spades. On both menu sections, diners can find dishes sweet enough to double as desserts, as well as a number of savory options.

The French toast selection includes truly decadent flavors. Bea Bea’s house special, Pain Perdu, starts with a perfectly baked croissant and tops it with apples and walnuts. The Strawberry Dream incorporates Nutella and fresh strawberries, as well as a topping of powdered sugar and whipped cream. Another option, Bea Bea’s Raspberry Kiss, includes cream cheese, raspberry compote, and whipped cream.

Bea Bea’s assortment of crepes also has a number of sweet dishes. The Oreomallows confection blends Oreo cookies with whipped cream, vanilla ice cream, and marshmallows. The Peach Flambé crepes include caramelized peaches as well as powdered sugar and whipped cream, while the Strawberry Blast starts with strawberries and adds mascarpone and whipped cream. 

Blu Jam Cafe’s three Southern California locations serve breakfast every day, all day long. The restaurant makes a point of offering an inclusive standard menu, featuring options for people with vegan and gluten-free dietary restrictions. Many of its ingredients are locally sourced, and the restaurant focuses on sustainable, organic purchasing. Highlights of the menu, which is highly customizable, include the following:

Roma Via Paris—The Roma via Paris mashes up flavors from two of Europe’s most famous cities. A trio of farm-fresh eggs is scrambled with vegetables with a decidedly Mediterranean flavor, including sun-dried tomatoes and fresh basil. The French influence comes from Montchevre goat cheese.

The Brunch Burger—Blu Jam’s Brunch Burger takes a Wagyu beef patty and adds bacon, chipotle aioli, cheddar cheese, and vegetables including wild arugula and fresh tomato. The burger is topped with an over-easy egg and comes with crispy potatoes.

Loxex—A luxurious take on the lox breakfast, the Loxex scrambles three eggs with smoked salmon from the Scottish Shetland Islands and a range of fragrant vegetables. Brie cheese and a sour-cream topping round out the dish, which is served alongside crispy potatoes and toast.                             

Sponsored by Coast Luxury Management, the Los Angeles Food & Wine Festival is the product of a full year of planning, featuring many of the most prominent restaurants, companies%C and chefs in the culinary industry. It offers attendees an extensive selection of the city’s unique culinary offerings, in addition to more than 200 wines from a variety of international locations.

Each year, the event spans four days in late summer or early fall, stretching down the cultural hub of Grand Avenue in downtown Los Angeles. In 2014, the festival took place from August 21st to the 24th, welcoming guests with a red carpet experience. In the comfort of air-conditioned tents, attendees enjoyed creations from such prominent local restaurants as Formosa Café, Upper West, Joe’s Stone Crab, Acabar, and Fundamental. Flowers, Kistler, Rombauer, and Red Car were among the numerous local vineyards offering wine pairing options.

The festival featured demonstrations and celebrity appearances by internationally renowned chefs including Iron Chef Masaharu Morimoto, Guy Fieri, Curtis Stone, and Michael Chiarello. Leading local chefs including Michael Voltaggio, Sang Yoon, and Matsuhisa Nobu were also in attendance.

Los Angeles Food & Wine donated partial proceeds to various national and local charities, including No Kid Hungry and the Berkley Foundation. Additionally, firms such as Delta Airlines and Lexus were corporate exhibitors. While Lexus sponsored a Grand Tasting event on the final day of the festival, Delta offered attendees wine glass holders and held a raffle for a free vacation.