O’Sigye
A new Korean restaurant that just opened in Los Angeles.
Food
Bruce Taylor carries on the original vision of his parents “Tex” and Margie Taylor.
The family started the restaurant in 1953 and has been anchored to the same Koreatown location since 1970.
People slide into black and red booths and disappear into times past with help from martinis and high-value steaks.
Chef Fernando Mendez prepares dry-aged, prime beef in a 700-degree gas broiler, including the culotte, a three-inch thick, center-cut top sirloin. Prime sirloin pepper steak is another popular choice for anyone looking for less heft and a different flavor profile.
Ice Cream in the Philippines
The distinction between ice cream and mellorine has played an important role in the Philippine frozen dessert industry for decades. Traditional ice cream relies on dairy fat, while mellorine replaces some or all of the milk fat with vegetable fat, […]
Bukmijoohansik
Korean Cuisine Globalization Association North America
Falafel
Middle Eastern street food.
Thai Curry
A popular dish in Thailand that features a rich and fragrant curry sauce made from a combination of coconut milk, curry paste, and various herbs and spices.
Broken Spanish
Mexican restaurant in downtown Los Angeles
Go Greek Yogurt
A premium chain of yogurt bars founded in 2012 that focuses on authentic, Greek-style yogurt and promotes a Mediterranean lifestyle.
Max and Helen’s
Crumb Cake, Breakfast Sandwich, the Larchmont Slam, Milkshake
Holey Grail Donuts
Brand of donuts, distinguished by the use of taro instead of the usual flour.
Teff Bars
The critical ingredient is teff, a highly nutritious ancient grain.