Best Of :: Food & Drink
When Eduardo Porto Carreiro left Los Angeles for New York City last May, he neglected to tell Sang Yoon, his boss at Lukshon. OK, that's not exactly true — with the help of Marisa Brown, Carreiro's still overseeing the wine list from afar, flying in about every other month to train the staff and keep his hand on the reins of one of the most innovative by-the-glass programs in the country. Wine disorientation sort of comes with the territory at Lukshon, a list mostly given to the deft, high-acid whites and light-tannin reds that best complement Yoon's precise, at times fiery pan-Asian plates. Carreiro's by-the-glass program, on the other hand, is almost an act of trickery: All of the selections are white, save one (a rosé). All are off-the-path varieties like Grüner Veltliner, verdelho, roussanne, arneis and riesling — varieties more common in places like Austria, Spain, France and Italy. But the kicker is that all of them are from California, mostly from the Central Coast, and they're stored in environmentally friendly Sanke kegs — so no glass, less waste and a locavore cred that few by-the-glass programs in the country can match. 3239 Helms Ave., Culver City. (310) 202-6808, lukshon.com.
In this era of gastropubs and fusion bistros, it comes as a welcome relief to enter a place that still calls itself a "chophouse," as does Suzanne Tracht's 11-year-old West Hollywood restaurant, Jar. The moniker is a signal to other beautifully atavistic traits: a maitre d' in a suit and tie, white tablecloths, an iceberg wedge on the menu, a playlist of Sinatra and Armstrong and Nina Simone — and some of the best steaks in Los Angeles. Not only will your dry-aged Kansas City steak or your filet of beef or your prime rib-eye arrive perfectly cooked and presented, it will be served with a little white ceramic boat of sauce like the perfect accessory (a cufflink, a pocket square). The beef is so tender that it hardly needs the lobster béarnaise in the first place, but you are not here for restraint. (Think to yourself: What would Frank do?) Order a martini or two, then the stellar chocolate pudding for dessert. 8225 Beverly Blvd. (323) 655-6566, thejar.com.
Michael Cimarusti's seafood palace on Melrose Avenue in Hollywood earlier this summer celebrated its seventh birthday, a suitably biblical number for a fish restaurant with an excellent pastry kitchen. In those seven years, Providence has neither plateaued nor reversed direction: It has gotten better, kind of a stunning achievement for a restaurant that was worth 2 Michelin stars back when they gave them out in this town. Cimarusti and his crew manage something rare: a combination of technical mastery and playfulness, and a willingness to change things up instead of resting on their considerable laurels. The menu transforms as frequently as the fish swim in and out of their seasonal waters, the staff forages for local greenery, and the plates emerge from the kitchen like small epiphanies. Maybe you can credit it all to the fact that the chef and the general manager like to go fishing out of San Pedro on their few days off. 5955 Melrose Ave., Hlywd. (323) 460-4170, providencela.com.
Back in 2007, when Judy Ornstein first opened her neighborhood café FOOD, she had a recycling brainstorm: Why not install a plastic, serve-yourself, all-you-can-drink dispenser and fill it with filtered H20, ice cubes and whatever fruity odds and ends she found in the kitchen? Sometimes there are hunks of pineapple sweetly infusing the cold water; other times it's a mind-bendingly thirst-quenching day spa mainstay of cucumber slices and handfuls of fresh mint. Often they go refreshingly tropical with floating orange, lime and lemon slices. Ornstein's light, rejuvenating, bright idea also doubles as an art installation that changes daily: Some have compared the dispenser, sitting in a far corner next to a stack of glasses, to wallpaper in a ladies' restroom circa 1968 or a freeze-frame from a Trix cereal commercial. But we think it recalls a dreamy, zero-gravity fruit salad experiment at NASA — and what's not to like about that? 10571 W. Pico Blvd., W.L.A. (310) 441-7770, food-la.com.
Four dollars for a cup of coffee? Before you spit out your Starbucks, hear us out: There's a revolution going on in the java world that has little to do with the over-barbecued cafe loco you're used to and everything to do with small organic farms in South America that are churning out product with the kind of terroir previously associated only with wine. Now, we're not so sure about hints of chocolate and pomegranate in our perfect, 195-degree cup of Commissary joe, but it is super smooth and low on acid. Props to Intelligentsia Coffee for kickstarting this thing in L.A. But what we like about the 2-year-old Coffee Commissary in West Hollywood is that it's simple, casual and gimmick-free. Nobody's slurping and "cupping" this stuff, and you won't be huffed on if you don't know your Coava from your Victrola. Hot water is swirled over a cone of precious grinds, with the resulting brew transferred to a thick mug. That's it. 801 N. Fairfax Ave., #106, W. Hlywd. (323) 782- 1465, coffeecommissary.com.
On a chic strip of shops near a leafy Sherman Oaks neighborhood filled with film-industry types, Sweet Butter is designed to feel as if you've stumbled into a sidewalk pastry shop in Paris. Fleur de sel caramel brownies, butter-rich croissants, bread pudding with brioche (in coconut-lemon and chocolate versions), cinnamon muffins filled with homemade peach or strawberry jam, plum-lemon bars and savory bacon-cheddar scones are churned out by three in-house pastry chefs. Founder Leslie Danelian, a former food stylist and longtime caterer, keeps the charm factor high but the prices low: Mouth-watering chocolate chip cookies are $2, muffins and scones $2.75. The pastry items rotate, so each day Sweet Butter's glass case is filled with surprises. The French county–style restaurant offers full breakfast and lunch menus, with items such as grilled turkey, fig jam and bleu cheese sandwiches. 13824 Ventura Blvd., Sherman Oaks. (818) 788-2832, sweetbutterkitchen.com.