Where the chefs eat

5 Restaurant Picks From Red Medicine's Jordan Kahn

Comments (0)


Wed, Apr 24, 2013 at 10:41 AM
click to enlarge Chef Jordan Kahn - ANNE FISHBEIN
  • Anne Fishbein
  • Chef Jordan Kahn

Where The Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, we check in with Red Medicine's chef, Jordan Kahn.

Jordan Kahn says he hasn't taken a regular day off since October. And since his restaurant is open until 2 a.m., that means not a lot of eating out. The eating out he does do often takes place late at night (or, more accurately, very early in the morning), after that 2 a.m. closing time. We spoke to him about the places worth visiting during those precious moments when he isn't in his own kitchen.

5. 101 Coffee Shop:

"This place is near my house, so I'm there a lot. It's this really cool, weird spot, everyone in there is super weird. It's open 'til 3 a.m., so if I get the kitchen scrubbed down real quick I can make it over there after work in time. This disgusting thing I love there is the waffle brownie sundae. They take brownie batter and cook it in a waffle iron, then cover it with god-awful low quality ice cream and chocolate sauce. It's awesome. I have made every single one of my cooks eat it. I mean, it's diner food. But it's the best diner food open that late."

4. Sea Harbour:

"We were closed on Easter, and I took my girlfriend out to San Gabriel for this epic Chinese meal. It wasn't as expensive as I thought it would be -- we spent about $150 and we got all this seafood -- Dungeness crab and spot prawns. It's that classic imperial Chinese restaurant where they have $20,000 bottles of Bordeaux on the menu and that kind of nonsense. They give you four different menus and it makes no sense, figuring out why things are on all these different menus. I loved the Dungeness crab with fermented black beans, ginger and scallions. I'd eat there over most high end restaurants in L.A."

3. Pollo A La Brasa:

"Don't eat any of the sides. But the chicken might be the best chicken in the world. If I had to decide between this chicken and a chicken roast with truffles under its skin made by Alain Ducasse himself, it would be a hard choice. I'm not sure how I'd choose."

2. Myung In Dumplings:

"It's this Korean dumpling shop, and no one is ever there. My girlfriend and I had our first date there. It's a terrible place for a first date. But the dumplings are amazing. They make them to order by hand. Imagine going to an Italian restaurant and having some grandma making the pasta by hand to order; that would be in every magazine in the country."

Related Location

Related Content

Now Trending


  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.