THE ATTIC: KOLINI FAAGATA | PLAN CHECK KITCHEN + BAR: DYLAN + JENI | RED BIRD: DYLAN + JENI
GRILLED OCTOPUS Hatchet Hall hatchethallla.com
Wood grilled octopus, runner beans, treviso, lemon aioli and salsa verde.
Out With the OLD, In With the NEW OLD > Beef NEW > Buffalo
Olive and Thyme oliveandthyme.com
> Applewood smoked bacon, free range scrambled eggs, fontina cheese and Tapatio.
The Six thesixrestaurant.com
> Six cheeses, chipotlepeach barbecue sauce and ranch.
CHICKEN DAK GALBI Mapo Galbi 213.487.2274
MUSHROOM TOAST
> Cheese, chicken, rice cakes, tofu and veggies swirl together and topped with nori and sesame oil.
Gjelina gjelina.com
> This toast is everything: white wine, crème fraîche, grilled bread and thyme.
NASI GORENG
WTF?? POSOLE COBB
Hutchinson hutchinsonla.com
Día de Campo diadecampohb.com
POBLANOS AND OAXACA CHEESE TORTA Torta Company tortacompany.com
> This torta comes with roasted poblano peppers, panela and Oaxaca cheese, pinto beans, all smothered in a spicy chile jalapeño sauce.
YELLOWTAIL PEPPER Hamasaku hamasakula.com
> Shishito, fried bonito flake, yellowtail sashimi and yuzu white soy.
GNOCCHI ROMANA Red Bird redbird.la
> The best gnocchi in LA is made with beef tongue, tomato ragu and parmesan.
Buongusto
THE FORAGER PANINI
THE “SIX” MAC N’ CHEESE FRITTERS
> The Indonesian staple is a side dish piled with jasmine rice, chicken, pork, prawns and a fried egg.
BEHIND THE COUNTER
LOBSTER ROLL Hinoki and the Bird hinokiandthebird.com
> Al dente ramen paired with buttery lobster and a light layer of toasted sesame and chili oil.
BOLICIOUS Edibol edibol.com
> Umami fried heirloom rice, crispy poached egg, pickled tomatoes, kohlrabi wedges, cucumber scallion relish and homemade togarashi.
YELLOWFIN TUNA CRUDO Scarpetta montagehotels.com
> Santa Barbara sea urchin are crispy sunchokes make this dish glow.
BO THAI CHANH
ANSON MILLS CORN WAFFLE RANCHERO
Little Sister DTLA littlesisterla.com
Republique republiquela.com
> This Vietnamese restaurant churns out this line cooked beef with basil, mint, onions and fried shallots.
> Black beans, avocado, poblano crema, fried egg and salsa fresca.
TSUKEMEN TSUJITA LA Artisan Noodle tsujita-la.com
> A slowly simmered tonkotsu soup with seafood.
SALMON TARTINE Zinque lezinque.com
> Crispy tripe, slab bacon, avo, chile lime vin, and corn nuts for you and three friends.
LEMON-PEPPER CHICKEN CHICHARRONES BS Taqueria bstaqueria.com
> Chicken skins, thighs, lemon and shishito peppers.
SPICY WONTONS Cassia cassiala.com
> These heated wontons have cod, shrimp, country ham, Napa cabbage and roasted chile oil.
MEATBALLS Jon & Vinny’s jonandvinnys.com
> Marinara braised meatballs, ricotta and garlic bread.
VEGAN LASAGNA
> Smoked salmon on a toasted Poilâne Parisian bread.
FRITO PIE
ROAST CHICKEN
> Chili, cheddar, sour cream and green onions.
BACON WRAPPED MEATLOAF Wolfgang Puck Bar & Grill 213.748.9700
> With port wine sauce and crispy onions.
Indulge in classic southern Italian dishes at Sotto Restaurant. Chefs Zach Pollack and Steve Samson create mouth watering pastas and pizzas with a famous technique that has been passed down from generation to generation. That’s their secret. It’s safe to say their inspiration lies behind the gifted Neapolitan craftsmanship. Q: What is your favorite dish at Sotto? Steve Samson: I usually work the wood-burning grill. It’s everything I love about cooking—meat, fire and knives. Q: What is a popular menu item at Sotto? SS: Crispy octopus. It braises slow and low in its own juices, a technique I learned in Naples. I then crisp it and serve it in a garlic broth with spicy salami and roasted fingerling potatoes. It’s a riff on the traditional combo of octopus and potatoes. Q: Describe the inspiration behind Sotto restaurant. SS: We wanted to do Neapolitan pizza and be regional. This meant we would have to cook southern Italian food. Within those parameters, we focused on a menu highlighting traditional southern Italian flavors.
Cafe Gratitude cafegratitude.com
> This lasagna has superb depth of flavor and the sauce delivers a zing you can’t find anywhere else.
Barrel and Ashes barrelandashes.com
STEVE SAMSON Chef
Rustic Canyon rusticcanyonwinebar.com
> The menu changes often but the chicken remains. This one comes with curry, spinach and carrots. Sotto 9575 W Pico Blvd, Los Angeles, CA 90035 310.277.0210 | sottorestaurant.com
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