Street Food: Oaxacan Quesadillas and Churros

Do you know what's one of the best things about having foodie friends? Simply, as one person there's no way you could possibly know about all the great eats in the city, but if you have many friends who share your culinary passions, you're always bound to hear about some new dining experience that's just too fantastic to pass up. Well, my friend Robert, heard about and eventually checked out a street cart where a woman makes Oaxacan quesadillas using blue corn tortillas and usually towards the later afternoon, a churro truck will also park within a hop away from this cart. Oaxacan quesadillas and churros? How can one pass that up? I certainly didn't and Robert led the way.

So last Sunday, off we went. When we arrived, our group of 5 crowded around the cart and after talking to the lady, we found out that we had an option of 6 different fillings: chicarrones, squash blossoms, chicken, frijoles, chorizo and potato and huitlacoche. We decided to order one of each, except for the frijoles and just share them. She was even nice enough to cut the quesadillas in 4 to 5 sections for easier eating.

The whole process was simple. First, she would get a ball of blue corn masa that was in a plastic bag next to her.

Then she'd pat it between her hands and than start patting it flat on the stove's surface. I can't even imagine how hot that surface was, but it didn't seem to phase her.

Afterwards, she'd add a handful of mozarella cheese and the filling of your choice and let it lay flat for a while before folding it in half. Sometimes it was ready to go and other times, she'd let it still cook for a little while before putting on a paper plate and handing it to you.

Once you got your quesadilla, she had some additional ingredients that you could either top your quesadilla with or put inside of it. There was a mixture of nopales, red onions and cilantro in one container. You could also add a sprinkle of cotija cheese or a spoonful of a really hot salsa or a milder green salsa.

As mentioned, our group sampled 5 of the various fillings. First, we had the chicken quesadilla, but before I talk about that, I do have to say that I really liked the blue corn tortillas. It had a nice medium-thick texture and there was a nuttiness to the masa that I also really enjoyed. What was nice about the chicken was that it wasn't dry and it had a nice flavor to the marinade.

Our second quesadilla had a huitlacoche filling, sometimes referred to as corn smut or Mexican truffles depending on who you talk to, but basically it's a fungus. Huitlacoche is actually quite delicate, but can add a smoky, earthy and pungency to dishes like tamales, stews and in this case, quesadillas. I actually thought the huitlacoche in this case had a mild smokiness to it and I liked how the corn gave it a hit of sweetness.

Third on the rotation was the chorizo and potato quesadilla. This was actually my least favorite of the 5. The filling was mushy. I would have preferred actual chorizo sausages that were cut and grilled and than put in the quesadilla. That would been a big improvement.

Our fourth quesadilla was a vegetarian option that consisted of squash blossoms, corn and onions. If this was the only option available, I wouldn't have missed the meat at all.

Finally, my favorite was the chicarron quesadilla. Come on, it's fried pork. What's not to love?


By this time, all our sharing amounted to about one quesadilla and a quarter for each of us. This type of family-style sharing worked perfectly because we all got to sample a little bit of each filling and when it was time for us to order a full size one, we already knew what we liked. By the way, we did each filling individually because we wanted to taste them on their own, but you can choose more than one ingredient for your quesadilla. I went for the squash blossom and chicarrones combination, which was absolutely delicious.

What a great find! The quesadillas ran $3.00 each and she had also different drinks ranging from $1 to $2. The way you pay is pretty much on the honor system. Once you're done eating and ready to leave, that's when you pay her. What's nice is that whenever she collects money, she always puts on gloves and that's definitely smart on her part. Now this is street food worth driving for.

Sometimes parked down the street from the quesadilla lady, you'll find Salina's Churro Truck. Apparently, it used to be a pushcart so to move up to a truck speaks well for their churros.

Inside the truck, they have a funnel which pushed out the dough and immediately went into a deep fryer. Once they're fried up, the churros were coated with sugar and put into a brown bag ready to be consumed at will.

8 for $3.00 is a heck of a bargain. I found them to be a little doughy for my taste. I would have preferred that they were fried a little bit longer, but I appreciated their golden crispiness.

Overall, it was a wonderful eating day. Delicious quesadillas, golden and crispy churros and all for under $10? Not only is this affordable dining, it's also a fun culinary experience and one of the things that really makes LA a great eating town.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157617005224501/

Note: When I checked out both the street cart and the churro truck, it was a Sunday. When I got there at 12:30 PM, the quesadilla street cart was already there. I actually left around 2:30 pm, but when I came back at around 5:00, she was already gone. I'm not sure as to how long she stayed or which other days she's at her spot. Apparently, the churro truck arrives between 3 and 4 pm. Both are situated on Echo Park Boulevard just around the corner from Sunset Boulevard.

Korean Soon Tofu Soup Explorations in Koreatown and SGV

The chill is in the air (literally), which means it's perfect soup weather and if you're someone like me who loves strong, bold flavors than sometimes the only kind of soup that will do is Korean Soon Tofu or Dubu (depending on who you ask). But before I talk about 6 restaurants that serve these sizzling bowls of tofu soup, let's learn a little more about tofu and Korean tofu soups.

What is Tofu?

Before we can even delve into Korean Soon Tofu Soup, first, a quick introduction for tofu itself. Tofu (the Japanese "Romaji" spelling), also called doufu (the Chinese "Pinyin" spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms, is often mistakenly called "tofu" in Asian or vegetarian dishes.

There are basically three types of tofu: soft/silken tofu, Asian firm tofu and Western firm/dried tofu. For Korean Soon Tofu Soups, the tofu of choice is the soft/silken tofu.

What is Soft/Silken Tofu?

This undrained tofu contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard. In Korea and Japan, traditional soft tofu is made with seawater which has an even higher moisture content and is often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon.

What is Korean Soon Tofu Soup?

In Korea, tofu is often served not as a substitute for meat, but alongside it, with a small amount of meat flavoring enriching the silken tofu, which adds its incomparable body and mouth feel.

The Korean specialty soon dubu (tofu) chigae (soup or stew) combines soft tofu, spicy broth and bits of meat or seafood or kimchi. Like all Korean soups and stews, it is served hot enough to boil an egg, which is exactly what you do; at "soon houses" all over the world.

Now that you've learned more about Korean Soon Tofu Soup, let's talk about some Korean Soon Tofu Houses in the LA area that you may or may not wish to check out for yourself.

BCD Tofu House

I've heard people refer to BCD Tofu House as the McDonald's of Tofu Houses in general. Now this could be a bad thing or a good thing depending on how you feel about McDonald's. I decided to go with an open mind, although I mentally prepared myself for food that might probably be just ok. Lo and behold, it was just ok, if not disappointing. The panchan was pretty uninspired with the fried fish, more chewy than crispy and with kimchi that was downright bland. Both the pork bulgogi and beef kalbi had at least some flavorand a little bit of caramelization from being grilled, but both meat dishes were too oily.

As for the Original Premium Tofu with Seafood that I ordered with a medium spice, I might as well have ordered the "white" version of this soup, which comes without any spices at all. I was expecting some heat, but got embers instead and maybe, just one ember at that, plus the soup itself seemed a bit watery. The tofu, which was soft, maybe even a little mushy was by no means close to being silky. Definitely no repeat visit for me.

BCD Tofu House
869 S Western Avenue
Los Angeles, CA 90005
(213) 380-3807

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157600361545026/

Beverly Soon Tofu

At Beverly Soon Tofu, our meal started with a tofu appetizer topped with seaweed in a bowl of sesame oil. The tofu was so airy and cloud-like that it definitely bode well for things to come. The panchan was also a step above BCD and of a much better quality. The bean sprouts and cucumber were cool and crunchy and the kimchi had a nice kick to it. Before our soon tofu soups arrived, we shared a bowl of bibimbap, which had white rice topped with lettuce, carrots, beef short ribs bean sprouts, mushrooms, tofu, a fried egg as well as other items. With the addition of the chili paste tossed with the bibimbap, it could have easily been a meal onto itself and a delicious one at that.

Finally, our soups arrived. I ordered the beef and kimchee soon tofu, which was steaming away when it hit the table and of course, hot enough to cook the raw egg I broke into the bowl. It looked and smelled good and my firste was sheer heaven. The soup itself was flavorful, full-bodied and rich. Care was definitely put into the making of it. Just like the tofu appetizer we had earlier, the tofu in the soup was soft, silky and gave you the feeling that it was going to melt away in your mouth. If only this tofu house was closer to where I lived, I'd probably be a dedicated repeat customer.

Beverly Soon Tofu
2717 W Olympic Boulevard
Los Angeles, CA 90006
(213) 380-1113

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157601033439904/

Sokongdong Soon Tofu

With Sokongdong right across the street from Beverly Soon Tofu, they make for natural competitors and in my research to find out which tofu houses had the most buzz, both Sokongdong and Beverly Soon Tofu always came up with the most raves. After a stellar dining experience at BST, I was definitely looking forward to making the comparison.

First, a quickie note about the panchan. I like the panchan a little better at BST for more variety and plus I felt that the chili used for the kimchi cabbage and cucumbers seemed just a tad vinegary. Sokongdong is also known for their raw chili crab which was part of the panchan, but there was so little meat that all you were left with was licking the chili sauce off the shell, if you were so inclined. We also ordered dumplings (mandu) and were pretty much underwhelmed. The dumpling skin seemed really thick and the meat filling didn't seem seasoned enough.

Finally, the soon tofu soups arrived. I ordered the soon tofu soup with beef. I have to say that it was that tofu soup that saved the day. Just like BST, the soup was rich, chock full of flavor with a nice heat to it and the tofu had a nice silkiness to it as well. I can see why people go back and forth between BST and Sokongdong; however, my vote goes to Beverly Soon Tofu. There are just too many more things I like, food-wise and even atmosphere-wise, more at BST than Sokongdong.

Sokongdong Soon Tofu
2716 W Olympic Boulevard
Los Angeles, CA 90006
(213) 380-3737
To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157603587024078/

Young Dong Tofu

In my other explorations, I also came upon Young Dong Tofu in San Gabriel. I think it's part of a small chain since there's also one in Arcadia. When I initially tried to find some reviews about Young Dong, I couldn't find much information about it. Of course, now there's a whole slew of Yelp reviews about it. However, with it being a closer drive than Koreatown, I decided to take a chance and check it out and I have to say that I'm glad I did.

At Young Dong, along with 5 panchan dishes, you also got a miniature dressed lettuce salad, a green onion pancake and rice in a stone bowl. The last three items mentioned did not come as side dishes in the 3 tofu houses mentioned above, although BCD did have one large piece of lettuce as part of their tofu set. The panchan at Young Dong Tofu was definitely on the mark for me, definitely better than BCD ad Sonkongdong and almost good as BST. The panchan tasted fresh and crisp and speaking of crispy, I also enjoyed the onion pancake. When it arrived, I could already tell I was going to enjoy it when I spotted its browned crispy edges.

As for the soon tofu soup, while not as complex as either BST or Sokongdong, the soup was satisfying and the tofu soft to the palate. I also enjoyed how green onions were a more prominent ingredient in Young Dong's soon tofu soup compared to BCD and Sokongdong where there was just a limited quantity and BST where there were none at all. The green onions added a nice subtle hit of grassiness that I appreciated. Young Dong for me, was a nice find.

Young Dong Tofu
927 E. Las Tunas Drive
San Gabriel, CA 91778
(626) 286-6031

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157603587132800/

Young Dong Garden

Young Dong Garden, unlike the 4 restaurants mentioned above, isn't a tofu house and while it serves soon tofu soup, it doesn't specialize in it. I was definitely curious as to how it would compare and let me tell you, eating the soon tofu soup there was like eating a xia long bao at a Hunan restaurant as opposed to a Shanghai restaurant.

Before I even get to the soup, I have to give some mentions about the panchan and the other food I ordered. One word. Terrible. The panchan wasn't fresh, with browning bean sprouts and veggies that lacked any kind of crunch or crispness. As for the bulgogi, the meat looked really pale as if it wasn't grilled enough plus I think the seasoning was still hiding in the spice jars. The dumplings/mandu looked better than they tasted - unseasoned, oily and with a funny, strange after taste.

When the tofu soup arrived, I was hoping it would save my meal, but it didn't. The soup had some good flavor, but was so thick that a fork would have stood upright in the middle of the bowl with no worry about it falling down. Inside the soup, the tofu was a little mushy and it didn't help that the soup in general cooled down really quickly. Lukewarm soon tofu soup is just not right. Needless to say, I'm never going back.

Young Dong Garden
19 Huntington Drive
Arcadia, CA 91006
(626) 698-6198

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157611315888474/

Myung Dong Tofu Restaurant

My first ever experience with soon tofu soup was at Myung Dong Tofu Restaurant, namely because compared to Koreatown, this restaurant is a closer Eastside choice for me. I have to say that it's actually a remarkable that I've become a repeat customer. At my first visit, I really enjoyed the panchan, the savory pancake and the tasty, albeit greasy, kalbi; however, my mushroom soon tofu soup seemed watered down. For my second visit, I again enjoyed everything but the soup itself, which this time had a strange, metallic, tangy after taste that I didn't like at all.

It seemed pointless to return for a third time, so for awhile, I traveled elsewhere for soon tofu soup, even if that meant hitting the freeways to Koreatown and of course, a whole new world of soon tofu goodness opened up to me. However, I didn't want to drive to Koreatown every time I had a soon tofu soup craving, so I decided to give Myung Dong Tofu, one final chance.

I'm glad I did. Finally, I got a bowl of soon tofu soup that I actually liked. The broth is still a little too watery for my taste and the tofu is far from being clouds of tofu bliss, but it has a nice amount of spice and since then, it has hit the spot every time I've visited. Not as good as Beverly Soon or Sokongdong, but definitely way above BCD and certainly Yong Dong Garden.

Myung Dong Tofu Restaurant
1025 S. Glendora Avenue
West Covina, CA 91790
(626) 338-0414

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157600143784574/
http://www.flickr.com/photos/la_addict/sets/72157610177155209/

Anyway, although my thoughts aren't comprehensive, I hope that you found my experiences helpful and if you've never tried Korean Soon Tofu Soup before, than you should give it a try and perhaps, you've seen some viable options in this write-up worth checking out for yourself.

I Scream. You Scream. We All Scream.....for Cheese?

Yes, as the title suggests, there was lots of screaming for cheese, specifically oooey-gooey grilled cheese sandwiches. So where was all this yelling and carousing happening? Well, at the The 1st 6th Annual National Grilled Cheese Invitational, which was held at Griffith Park this past Saturday. And why were people yelling and carousing? More on that later, but first, let's start our tale with a little bit of background.

Since 2003, organizers from behind the Burning Man festival have been organizing a rowdy grilled cheese sandwich making contest referred to as the Grilled Cheese Invitational. With the mantra, "Bread. Butter. Cheese. Victory!" spurring them on, both amateur and professional chefs would compete side-by-side in different categories to see who would reign supreme in hot cheesy goodness. This year, a new category was added for a strong, flirty foursome. You'll know what I mean by "flirty" when you see the names of the category below.

The Missionary Position: white bread, orange cheese (cheddar or American) and butter or margarine only.

(NEW Category) Spoons: any kind of white bread, any kind of butter and any kind of cheese (or combination of cheeses) but no additional ingredients

The Kama Sutra: any kind of bread, any kind of butter and any kind of cheese (or blend of cheeses) plus additional ingredients.

The Honey Pot: any kind of bread, any kind of butter, any kind of cheese (or blend of cheeses), and any additional ingredients, but a sandwich that is sweet in flavor, or would best be served as a dessert.

Initially, this event was on a smaller scale and much more underground. Most people heard about it through word of mouth. In fact, there was such an aura of mystery surrounding this event, similar to a rave, that the location address wouldn't be published until the week of the event itself and that's a tradition that continued this year as well.

As time went by, more and more cheeseheads wanted to get in the action. So this year's Grilled Cheese Invitational was the first one open to the eating public and with over 100 cheese chefs competing in one, two or all four categories, there was a lot of cheesy action that happened on the day of the event. Since the last 5 years haven't really been open to the public, that's why this year's event is referred to as the 1st 6th Annual Grilled Cheese Invitational. Get it? Enough background! Let's get to the good stuff.

Once I got there, I canvassed the area. On one side of the park, there were picnic benches all grouped together, which were sectioned off primarily by tables covered with bright orange plastic covers. That area served as the general kitchen area. There were two competitors to a bench and each was allotted a portable burner to cook with, as well as given a gift bag that contained a frying pan, spatula and other items for their use.

Right next door to the kitchen area, there was a Kraft Cheese booth and they provided free grilled cheese sandwiches while Izze Sparkling Juice also had free offerings of their apple, grapefruit, pomengranate, blackberry and orange beverages from start to finish. My favorite Izze drinks were definitely the blackberry and apple. I found them light and refreshing and I think they went well with all the rich cheese offerings that were to be had.

Finally, the organizers took the stage and gave an introduction and quick explanation of how judging was going to happen. Basically, here's the breakdown of the process. Each competitor has to make enough sandwiches to make 20 portions for each category they choose to enter. The portions could vary from half size to quarter size to bigger or smaller. It didn't really matter just as long as there were enough for 20 people. Each portion is put on a paper plate which has a ballot stapled to it. As soon as you sample your sandwich, you fill out the ballot and drop it in ballot boxes being carried around by volunteer staff.

So are you wondering yet where the screaming comes in? Well, as the sandwiches are cooked, either the competitor or one of their runners would bring out the sandwiches to be distributed to the waiting cheese-a-holics waiting behind the tables in front of the cooking section. Just because these sandwiches are free, it didn't mean that you don't have to work for them. That's where the screaming came to play or should I say enthusiasm? Nah, there was a lot of screaming involved. If you wanted one of those sandwiches, you had to get yourself noticed or you'd passed by for the noisier person standing right next to you or even behind you.

Even with all the yelling, there's still no guarantee that you'll get a sandwich. If you came expecting to be stuffed with grilled cheese sandwiches, you would have been sorely disappointed. Even if you managed to get 4 or more sandwiches, the small portions were not going to fill you up by any means. It got to the point that if one generous person got a sandwich, they would sometimes share it with 2 or 3 other people who may not have gotten one at all, which meant for an even smaller sampling.

I managed to try one sandwich and vote on it, but after awhile, I opted to go into the cooking section where my friend, Cecilia, was competing in all four categories. The vibe was less frenetic, but still very busy as the cheese chefs were working hard to send their offerings out to the hungry crowd. At one point, I was recruited to be a runner. Now that was fun.

I'd have my plates of Cecilia's sandwiches and as I approached the crowd, eyes pointed towards me and soon symphonies of sound, like waves, crashed around me. There was pleading and yelling. One or two people got down on their knees begged. Small children were used by their parents - their big, round innocent eyes pleading with me. I even got a proposal of marriage thrown at me. The first couple of times it was a bit overwhelming and I thought to myself, "Did I look that crazed when the shoe was on the other foot?" I probably did.

Soon, I got the hang of the whole thing and even got on a bit of a power trip. I felt like a Greek Goddess trying to decide which sycophant to bless with my gift of cheese. Hmmm...was she worthy enough? Did he beg enough? Are those children cute enough? Ok, I wasn't that bad, but I could have been if I let it go to my head. In general, the reaction of the crowd was just so much fun..

What I liked being in the cooking section was seeing the real camaraderie among the competitors. They in turn, supported and egged each other on. There was also swappings of cheese sandwiches going on so that they could taste each other's creations. The competitors themselves were also a quirky lot. Between a very tall man wearing a red velvet dress and a green madhatter hat and someone in a gorilla outfit wearing an apron, quirky may still be too tame a description. Into the mix were also professional chefs. In fact, Cecilia shared her bench with the Artisan Cheese Gallery and the winner of the Kama Sutra category was Eric Greenspan, chef of The Foundry Restaurant.

Finally, after the heat of the competition was over, the awards ceremony were held that evening. As mentioned, Chef Greenspan took honors in the Kama Sutra category. My friend, Cecilia, first-time competitor, took first place in the Missionary Category. To see all the winners, click here!

To wrap it up, is the Grilled Cheese Invitational for everyone? Probably not. If you're expecting a more formal kind of judging where competitors are at individual stations that allow you to pick which sandwiches you want to sample and vote on, you'll be disappointed. If you're expecting to sample the majority of the sandwiches, if not all of them, you'll be crushed.

In the end, although the name of this event is the Grilled Cheese Invitational, there definitely weren't enough grilled cheese sandwiches to go around for everyone to try. I think what you get is actually beyond just the sandwiches themselves. What I saw was a fun and lively atmosphere. What I saw were generous people willing to split a quarter of a sandwich with 2 or 3 other people just so more people could have a taste. What I saw were competitors using their creativity and taking a simple comfort food to the next level. Whether it was a grilled cheese and anchovy sandwich or a dessert sandwich that consisted of guava jelly, marscarpone cheese and chocolate chips, these cheese chefs were limited only by their own imagination.

What I also saw was the spirit behind this event. How can you not appreciate all the hard work and time the organizers and volunteer staff put into something that was at no cost to the attendees? There aren't very many freebies in this world, especially when you consider that culinary events can cost as little as a $15 entrance fee to a food festival up to $400 for a 10 course tasting menu. Then there's the competitors who basically donated their time and money. They weren't given a stipend to pay for all the ingredients for their sandwiches. That was all their own money. I have to give them props as well for their generosity.

Overall, it wasn't what I expected; yet, it somehow also exceeded my expectations in a weird sort of way. I'm already looking forward to the 2nd 6th Annual Grilled Cheese Invitational or is it 1st 7th Annual Grilled Cheese Invitational?

For more info, click here for the Grilled Cheese Invitational Website.

To see pics, go to:
http://www.flickr.com/photos/la_addict/sets/72157604631335780/

All'Angelo - CLOSED

While I like Italian cuisine, I don’t generally go out of my way to choose it for a restaurant outing, but when I do, the food has to be really outstanding for me to want to return. There’s been a couple that I liked and would go back if I was in the mood, but so far, there’s only been one that has made me a repeat customer for over 3 years. With my recent dinner at All’Angelo, my short list of favorite Italian restaurants definitely increased by one and rightly so.

Our evening started with our group ordering a record 8 appetizers. Suffice to say that everything was described so deliciously on the menu that the orders couldn't stop coming out of our mouths once our waiter showed up, pen in hand. Of all the appetizers that graced our table, I sampled three of them and Mama Mia, they were absolutely wonderful.

First, there was the Octopus Carpaccio with Tomatoes in Pizzaiola. The presentation alone was very eye-catching with a beautiful geometric pattern of thinly sliced octopus lying delicately across the plate. After taking a bite, I was happily surprised at how tender and moist the meat was. My previous experience with octopus was eating it as part of a Korean casserole and at that time, I found it to be a tasty, but very chewy experience.

Second, I delighted over the creaminess of the Timbale of Cauliflower with Mascarpone Sauce and I really enjoyed the Grilled Radicchio, which was both slightly bitter, but also had a hint of sweetness from the caramelization that occurred from the grilling.

A highlight of the evening was the salumi plate filled with delicious meats freshly cut from their vintage slicing machine displayed proudly next to the bar. By the way, we had to order this off the menu and at $25, it was worth it.

For my entrée, I had the Crusted Venison Loin, Wild Mushroom Ragout & Gnocchetti and it was wonderful. The venison was cooked perfectly. It was tender, moist and didn't have a strong gamey taste to it and was complemented by the lovely "woodsy" flavor of the wild mushroom sauce.

I also had a bite of the Calmaro Stuffed with Shrimp & Eggplant in Tomato Stew. Once you get over the shock of being presented with "stuffed torpedoes", it was quite tasty and thankfully, the squid was prepared just right without any chewiness to the meat in evidence.

There's always room for dessert and my meal ended with the Caramelized Meyer Lemon & Polenta Pudding with Lemon Sabayon. I've done my share of dessert eating over the years, but this sweet offering is decidedly one of my favorites so far. Its nutty, tart-sweet flavors combined with a textured-creamy consistency really made my taste buds sing and while I never like to order the same thing twice when I re-visit a restaurant, I may have to make an exception in this case.

Overall, the food was absolutely wonderful as was our service, which was both prompt and friendly. Like I said earlier, All'Angelo certainly won me over and is one Italian restaurant that I will be visiting on a more regular basis, or at least, as much as my pocket book will allow.

All'Angelo
7166 Melrose Ave
Los Angeles, CA 90046
(323) 933-9540