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Micromanage My Life, LA edition


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#76 Sneakeater

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Posted 05 March 2019 - 09:12 PM

I take it back. They might but seem not to have any availability for 1 (or even 2).
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#77 soursop

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Posted 07 March 2019 - 08:26 PM

Shit. The New Yorker had to write about n/naka before I bothered to try to get a reservation.


That article didn't help but it was already a tough get after Chef's Table. Prior to that you could book a week out - they did accept solo diners back then.

#78 The Flon

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Posted 11 March 2019 - 04:06 PM

 

Shit. The New Yorker had to write about n/naka before I bothered to try to get a reservation.


That article didn't help but it was already a tough get after Chef's Table. Prior to that you could book a week out - they did accept solo diners back then.

 

Right. We tried to get in during our visit in early 2017 and were completely shut out. And we had a 9 day window of dates we tried.



#79 Sneakeater

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Posted 01 May 2019 - 05:24 AM

As I try to get it together to write up my trip, let me just quote my date during our dinner at Vespertine:

 

 

 

OK, I get why in Denmark everything has to be fermented to last through the long winter.  But we're in Southern California.  And it's the end of April.

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#80 sweatshorts

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Posted 22 May 2019 - 11:41 AM

Five surprise days in LA starting today, staying in Silverlake but will be spending a little time in Santa Monica/Marina Del Rey -- any places that I can actually get into that I shouldn't miss?



#81 hollywood

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Posted 22 May 2019 - 02:03 PM

Not far from you: Squirl, Ma'am Sir, Woon, Langers and Majordomo (if you haven't done David Chang).


Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought


#82 Sneakeater

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Posted 22 May 2019 - 06:37 PM

Langerslangerslangerslangerslangerslangers


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#83 greenspace

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Posted 22 May 2019 - 09:01 PM

 

As I try to get it together to write up my trip, let me just quote my date during our dinner at Vespertine:

 

 

 

OK, I get why in Denmark everything has to be fermented to last through the long winter.  But we're in Southern California.  And it's the end of April.

 

 

 

8. Has Kahn said anything about specific dishes that I can latch onto here?

Not really.

He told the LA Times there would be “no puréed dots, no crumbles, no nasturtium leaves, and absolutely no rampant fermentation.”


------------------------------

 

“We wanted a higher level of culinary discourse”

 

"I was much further out than you thought

And not waving but drowning."


#84 Sneakeater

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Posted 22 May 2019 - 09:57 PM

It may not be rampant.  But it's there.


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#85 hollywood

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Posted 23 May 2019 - 03:31 AM

Fermentation first got taken seriously in LA at Baroo.  https://la.eater.com...union-swap-meet


Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought


#86 sweatshorts

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Posted 23 May 2019 - 06:40 PM

Plan is Sqrl for lunch today, possibly Langer's for lunch tomorrow, Bestia for dinner tomorrow night. What's the go-to order at Langer's? I seem to recall Sneak having strong feelings about one sandwich in particular on some thread.



#87 Sneakeater

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Posted 23 May 2019 - 06:54 PM

I have strong feelings AGAINST their most famous sandwich, #19, which is too gloppy and tarted up.  I had a simple corned beef-pastrami combo.  In retrospect, I think straight pastrami would have been even better.


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#88 hollywood

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Posted 23 May 2019 - 08:52 PM

I go for pastrami, choice of mustard and rye.  Maybe a Dr. Brown's.


Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought


#89 Sneakeater

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Posted 23 May 2019 - 09:33 PM

DEFINITELY a Dr. Brown's.  They have it in bottles!  (I've never seen that in New York.)


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#90 hollywood

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Posted 24 May 2019 - 05:07 AM

And ask for the pastrami thick cut.


Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought