Addictingly good, salty and sweet, cookie crust pie.
A jaw dropper of raw beef, topped with uni.
The main fixture of many uni dishes sampled here.
A dish laksa fans always make comparisons to.
Tortelli di Zucca
The restaurant's signature tortelli with pumpkin and parmigiano reggiano.
Accompanied by veal sweetbreads and mushrooms, dressed in an aromatic seafood bisque.
An assortment of mushrooms, properly cooked with herbs and butter.
Grilled, ground chicken meatball, bursting with flavors.
A noodle dish representing the quintessential taste of Beijing.
Ginger Crusted Onaga
A longstanding, and perhaps best, dish of this Hawaiian Contemporary institution.
Soup And Sandwich
A Hawaiian twist on the American classic, grilled cheese and tomato soup.
Mussels in a giant steaming pot, comes in three variations.
A Premium take on this Korean family style, sharing dish.
A familiar taste of Americana, bottled as a drink or fashioned into dessert.
Roast Pork Belly
Refined preparation gives a uniquely textured skin and evenly cooked, tender meat.
This Italian submarine is the reason most people come to this shop.
Curry Beef Brisket
One of two signature dishes at this classic Vancouver Hong Kong cafe.
Beef Noodle in Soup
This dependable bowl of noodles has been a neighborhood favorite for years.
A bowl of toasted corn with zesty toppings and cheese.
The Hen and The Egg
A longstanding item, at this resaurant known for many groundbreaking dishes.
A deeply satisfying stew, especially on cold winter nights.
A deceptively disguised liver parfait.
The top selling coffee at all the Blue Bottle shops.
A refreshing way to start a memorable Italian meal here.
A benchmark claypot rice dish for many who have tried.
A more glossy, pungent form of the popular Thai staple.
Thinly sliced tender pork, with an exceptionally crisp, textured skin.
The chef's famous recipe, for this incredibly rich, decadent dessert.
The restaurant's house tofu, with a fried batter and savory broth.
Pied de Cochon
The namesake pork trotter dish, of this famed Parisian bistro.
The restaurant's in your face version of a Caesar cocktail.
A noticeably more pungent cheesecake than those you've likely had before.
Flame broiled, Alberta beef home-made patties and fresh buns.
For one who has never had snake meat, it is unbelievably tasty.
One of, if not the most famous wonton noodles in town.
Bo Luo Bao
One of the most notable pineapple buns in Hong Kong.
It's fun to pick different ingredients and mix them all in a bag.
A simple, yet impressively cooked eggplant is a regular part of the everchanging menu.
On a menu of small snacks, this larger stew is a show stealer.
The signature amongst the stand's Japanese fusion hot dogs.
A contender for one of the city's best burgers, in a serious venue.
The chef's signature tuna sashimi, in a special sesame wasabi marinade.
"World famous" is how they like to refer to this local style oxtail soup.
A choice cut of pork makes this a standout amongst Bairin's katsu menu.
The bakery's famous Portuguese dougnuts.
At this bakery turned bistro that tries to do it all, this is its most standout item.
A fried egg on hamburger steak and rice, topped with their unique gravy.
Lines form outside this river street shop for their pho.
Big prawns raised from the local hatchery's waters, served head on.
Tender, fall apart pork and butterfish, steamed in taro leaves.
Considered to be the best soon tofu in LA's Koreatown.
Surprisingly, the bbq short ribs might impress even more than the soon tofu.
Taiwanese Snow Ice
One of the first places people here think of, for Taiwanese shaved ice.
Interesting pizzas, accompanied by lovely dried seasonings.
It is the more daring cuts of meat that make an impression.
Fancy play on a breakfast sandwich, a more popular fixture on their menu.
A stellar slab of meat, from this chain of upscale casual restaurants.
Fresh Made Udon
Imported ingredients are used to make fresh udon noodles daily.
New Style Sashimi
Front liner of many modern sashimi dishes that form the backbone of the menu.
An overwhelming favorite, and most likely the reason you are here.
It is not common to find anywhere that makes fresh plum juice like this.
For those who value nostalgia, there is no better chicken in LA.
Put your trust in the bartender's hands, to make a drink based on your preferences.
Fennel Sausage Pizza
There's a bold kick to this pizza, and although mixed impressions, it's hard to forget.
Fried Egg Sandwich
A lovely farmer's market sandwich, highighted by bacon, gruyere, arugula and aioli.
Tofu with a mixture of cheeses, spread on crackers, and draped in honey.
An addictive, deep fried fish cake, encasing American cheese.
Applied philosophy that natural beef and ethical food practice leads to a better burger.
This refreshing, citrusy dish over potatoes is often hailed as their must get item.
A unique bread mixed with cheese, and cooked on imported Italian plates.
Wolves In Snow
A venison dish, with red smears to poetically suggest a wolf's kill.
The Comme Ca Burger
A creamy slaw and brioche bun helps it stand out in a town full of burger joints.
A popular Sichuan specialty, in contrast to this restaurant's many Shanghai dishes.
A sampling of juwari soba from three different regions.
Twenty paper thin handmade crepes, between layers of cream.
Fresh bananas, laced into vanilla wafers and rich, creamy pudding.
The house bread, made fresh daily at their next door bakery.
Fresh samin noodles, made daily in their family house.
A strong touch of smoke is immediately noticeable in this unique pasta.
The first, and original Cronut.
Milk and Honey
Ice cream and brittle pair together in a sweet, little symphony.