There’s this notion that there’s an objective answer to the question, “Where’s the best place to eat in (insert city name) right now?”
Let me be the first to say that I don’t think it’s possible to be objective about such a thing. In fact, I’m planning a trip to Paris right now and listening to all kinds of advice. Many people are telling me about their favorite restaurants and I’m entering them into Google and though the menus look excellent, sometimes I just look at pictures of the restaurants on Google images and don’t get a great vibe. That’s enough for me to set that place aside, even if the food’s spectacular. Atmosphere matters just as much to me as the food (Craig too). That’s not true for everyone, but that’s true for us.
Yesterday I crowned Forage my #4 favorite place to eat in Los Angeles. Even if you don’t live in L.A. or don’t plan to visit any time soon, this is relevant, I think, because what I’m praising here isn’t just a restaurant that makes good restaurant food. I’m praising a place that does something instructive: it makes Michael Pollan-ish food that’s not obnoxiously healthy. It’s all seasonal, it’s all colorful, but mostly it still tastes like a treat when you eat it. Compare the chefs at Forage to the chefs who use fat as a crutch and a calling card, who wrap chunks of lard in bacon, deep fry it in duck fat and call it dinner. Sure that’s sensational and will get you written about, but it may also kill you. Forage shows us how to eat in a way that’s exciting and stimulating while still being healthy and sustainable. What follows are photos of my lunches there over the past year.
Tacos have entered my life in a big way. Ever since I moved to L.A. in September, I’ve been eating many, many tacos. Tacos at Loteria, tacos at Malo. In fact, there’s a very good chance that today I’ll be eating tacos for lunch and dinner, no joke. What makes the tacos here so great? Rid your mind of those orange tacos shells that you crunched through at your middle school cafeteria growing up. Here, tacos are served in freshly pressed tortillas; the fillings are often equally as fresh (no ground meat slop) and made piquant with pico de gallo and a splash of hot sauce. On the east side of town, where I live, I’ve discovered two great places for tacos. Let me tell you about them.