Dining & Entertainment Guide
16 June 7, 2012
All Things Ethnic
From page 14
vegetable paella is 100 percent vegan. It goes nicely with a glass of white sparkling sangria with apples and oranges. A tasty tapa is the shrimp coated with garlic, paprika and red pepper. Bombas are fried potato balls filled with spicy meat and Montaditos; small bites of bread with “something on top,” such as dried cured Spanish ham, dried cured meats, and Spanish cheeses. Finish with a Crema Cataluna, like a crème brulee, yet with a sweeter and creamier vanilla custard. Some evenings they have Flamenco music and a dancer in their back patio. 6333 W. 3rd St, #120, (323)634-0633.
Flying Pig Café Le Cordon Bleu-trained Joe Kim has made a name for himself with his pork belly bun. Imagine a pure white steamed bao bun filled
with red onion escabeche (softened red onions marinated in a vinegar), crunchy pickled sesame cucumber and a slowly braised pork belly nestled in the middle with Kim’s unique Flying Pig sauce. Kim blends Asian and Pacific Rim flavors with his French technique. The crunchy tofu bun arrives with a generous piece of tofu marinated in a kimshi sauce with Korean chile powder, Korean pepper paste, garlic, ginger and sesame oil. It’s served with honey roasted peanuts and the famous Flying Pig sauce on a steamed bao. Look for the Flying Pig food truck that hits the streets daily. 141 S. Central Ave. (213)621-0300.
Got Kosher? Located on Pico Blvd., this authentic Tunisian Kosher restaurant serves some of the best sand-
wiches in town. My favorite comes in three sizes with tuna steak in olive oil with harissa (mild Tunisian chili sauce) and mechouia (Tunisian summer salad with tomatoes and peppers), hardboiled egg, potato, pepperoncini, capers and olives. The baby sandwich is called a Fricassee served on fry bread. The medium-size sandwich is “a mama” served on a stirato bun. The king is the Assette Tunisienne entrée that is served in a deconstructed form. It’s Tunis street food that incorporates a symphony of flavors. The Mediterranean plate offers smoky babaganoush (mashed eggplant mixed with olive oil and spices), humus, olive tapenade, harissa, Israeli salad (diced tomatoes and cucumbers, parsley and onions). It’s served with four fried falafel balls and pita triangles or a pretzel roll. Be sure to try their desserts like the traditional Middle Eastern cigar dipped in honey and nuts, or the almond pastry with praline and raspberry center. The
Park Labrea News/Beverly Press
molten chocolate cake was gooey, rich and satisfying. 8914 W. Pico Blvd. (310)858-1920.
Cayene Café Appreciate the eclectic fusion of Mediterranean, American and European dishes. Owners Sam Amad and Noura Elnasser season the dishes with garlic, mint, parsley and cumin. The lunch menu offers flavorful salads, burgers, pizzas, pastas and Mediterranean delights. For dinner, Chef Noura Elnasser creates more tasty entrées and skewers of brochettes with rice pilaf and humus. Sip Moroccan mint tea or Turkish coffee with one of the cakes or desserts baked by Elnasser’s mother. This is one of the few restaurants in Los Angeles that offer a dog menu. Doggie dishes range from $1 to $6. Open Mon. through Fri. 11 a.m. to 10 p.m., Sat. and Sun. 9 a.m. to 10 p.m. 7169 Beverly Blvd. (323)857-1252.
See More Ethnic page 20
Middle East Meets Rustic West
Cayenne
7169 Beverly Blvd. Los Angeles, CA 90036 323.857.1252 www.cayennecafe.net