"A burrito is the crackly skinned marvel at Lupe’s #2
the slender, home-style product of Tonia’s
the fat, oozing block desultorily assembled at the Pico Rivera Lupe’s," says Jonathan Gold in classic form, talking East L.A. burritos and the meaning of the word. [L.A. Weekly]
"Richter comes out like a lamb," at Stefan's at L.A. Farm, writes S. Irene Virbila, who likes the straightforward cooking, though his rarer, more daring dishes thrill the most. [L.A. Times]
"Hearty jidori chicken—insanely good downfall: salt content on par with Dinty Moore," says L.A. Magazine on Hash at The Hotel Erwin.
With "131 dishes on the menu," rarer items like mahi-mahi with garlic and ajwain are "a real treat," writes Merrill Shindler on Torrance's Red Fort Indian restaurant. [DailyBreeze]
"Dinner clearly isn't the restaurant's strong suit," says L.A. Daily News on the new Encino locale of John O'Groats, a place we've only considered for breakfast. [L.A Daily News]