For chefs Karen Yoo and Nathan McCall, the husband-and-wife team behind McCall's Meat and Fish in Los Feliz, it's not only important that customers have access to the same dry-aged beef and sushi-grade fish they used while working at some of the top restaurants in the country (including stints at Sona and Daniel NYC). It's also paramount that the average home cook knows how to get the best out of their above-average protein. After all, what's the point of ponying up for fresh Copper River salmon if you're going to spend an hour brutally scaling it in your sink? The freshly ground sausage with herbs is a must. And if you can't decide exactly what to do with any cut of meat, just ask — you've got a couple of chefs who once worked at Michelin-starred restaurants toiling just a few feet away from you. 2117 Hillhurst Ave., Los Feliz. (323) 667-0674,

—Garrett Snyder

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