Los Angeles Restaurant Guide
- critics' pick
- best of
3 restaurants found
Much of chefs Kris Tominaga food is on-the-nose Southern: those biscuits, the corn meal fried oysters and the salt-cured green tomatoes. Some of the food is...
It’s become a bit of a trend in fashionable restaurants to serve chicken skin cracklings: a sheet of brittle, golden skin and schmaltz that you eat like chips...
There's no shtick to this Carson soul-food joint, no marketing plan, no cutesy "down-home" aspirations. There's also no steam table and no duds on the menu. It's...