Latest news with #MatthewKang
Eater
8 hours ago
- Automotive
- Eater
The Full Tesla Diner Menu, Revealed
In advance of its opening at 4:20 p.m. today, July 21, Eater LA got a hold of the full menu at Elon Musk's Los Angeles Tesla diner. As expected, the retro-futuristic diner is set to serve run-of-the-mill diner classics, like hamburgers and hot dogs, alongside all-day breakfast. According to Bill Chait, lead operator and longtime LA restaurateur, Musk said that everything on the menu has to be 'epic,' or it doesn't make the cut. What he considers an 'epic' Greek yogurt parfait is yet to be seen. The menu kicks off with a burger and sandwich section comprised of a Tesla Burger, hot dog, Diner Club, tuna melt, fried chicken and waffles (which is not a sandwich), and grilled cheese. All-day breakfast options include an egg sandwich, avocado toast, a Greek yogurt parfait, breakfast tacos, biscuits and gravy, and a house-made cinnamon roll. Sides like fries, hash brown bites, a wagyu beef chili cup, a buttermilk waffle, a market salad, and of course, 'epic' bacon can be added on. A kids menu, desserts, coffee, tea, and sodas are also available. A note on the bottom of the menu says that the majority of ingredients used at the diner are 'responsibly sourced' and 'sustainable local products' from within the range of a full charge of a Tesla. It does not indicate which Tesla's range is used as reference, as distances vary vastly between models. The kitchen is being led by Eric Greenspan, previously of the Foundry, Greenspan's Grilled Cheese, and numerous other restaurants. He is also the founder of New School American Cheese. Ordering at the new Tesla diner will go live at 4:20 p.m. to coincide with the opening. Tesla drivers will be able to order from their cars for pick-up or car delivery through the in-car app. Once they enter within 15 minutes of the restaurant, the diner's geofence will be triggered, and a notification will be sent to the driver and the cooks to begin preparing the order. Ordering will also be available on-site, and the interior is rumored to include humanoid robots serving popcorn. Additional reporting by Matthew Kang. Tesla diner. Matthew Kang Tesla menu. Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
10 hours ago
- Entertainment
- Eater
The Best Dishes Eater Editors Ate This Week: July 21
The editors at Eater LA dine out several times a week, if not per day, which means we're always encountering standout dishes that deserve time in the limelight. Here's the very best of everything the team has eaten this week. Lamprais from Baja Subs in Northridge Lamprais from Baja Subs in Northridge. Wonho Frank Lee I finally went to Sri Lankan restaurant Baja Subs after Eater LA contributor Fiona Chandra helped put a spotlight on it back in 2020, after which it's received accolades from numerous other publications. On a sleepy afternoon last week, I stopped in for the lamprais (also spelled lumprais or lump rice), a baked packet of short-grain rice, sambal, meat curry, eggplant curry, a boiled egg, and frikadeller, a fried ball of minced meat. The entire package is fragrant with banana leaves, balanced with spice (though there's certainly a good amount of heat throughout the dish). The name, taken from the Dutch word lomprijst, and that hefty meatball, are vestiges of colonization, but really the dish doesn't need that moniker or the meatball. Lamprais is a great first-time dish when eating solo, but on weekends, a wider array of curries and other flavors go on full display in a reasonably priced buffet. Which means I'll have to make the trek to the deep San Fernando Valley on a Friday or Saturday, certainly not an onerous task knowing that this calvacade of deep, spicy, comforting flavors awaits. 8801 Reseda Boulevard, Northridge, CA, 91324. — Matthew Kang, lead editor, Eater Southern California/Southwest Goldong naengmyeon from Seogwan by Yellow Cow BBQ in Koreatown Goldong naengmyeon at Seogwan by Yellow Cow BBQ in Koreatown. Matthew Kang Every month, a new Korean barbecue spot opens in Koreatown, but it's not often that a specialist in naengmyeon arrives here, especially a heralded one from Seoul. Seogwan Myeokok, a well-regarded Pyongyang naengmyeon shop in Seoul, quietly expanded to Southern California with a partnership with Monica Kim, the chef and proprietor of Yellow Cow Barbecue in Gardena. Together, they took over the former Magal BBQ on Eighth Street with a sleek but smoke-filled dining room featuring Seogwan's elegant, fully organic U.S. buckwheat noodles served in the ethereal and subtle Pyongyang broth. Though my ancestors hail from the now North Korean capitol, I'm not sure I'll ever truly understand the subtlety of its famous cold noodle soup. I did, however, love the goldong naengmyeon, a drier set of tossed buckwheat noodles wrapped in a tight bun, topped with thin beef slices and surrounded by earthy banchan like seasoned mushrooms, sliced mu radish, and cucumbers. Texture and nuttiness come from toasted perilla leaves and ground sesame seeds. Mix it all together and enjoy for a satisfying precursor to the top-notch tabletop barbecue, or just have it as a light lunch. 3460 W. Eighth Street, Los Angeles, CA 90005. — Matthew Kang, lead editor, Eater Southern California/Southwest Tuna dan dan noodles from Jon Yao served at Callie in San Diego Tuna dan dan noodles from Jon Yao served at Callie in San Diego. Matthew Kang Since its opening nearly a decade ago, Kato has always made a strong impression with familiar, simple dishes that lean on Taiwanese cuisine. Chef Jon Yao has garnered so much praise in the past few years, including at the top of the Los Angeles Times 101 Best Restaurants, a Michelin star, and most recently as the Best Chef: California by the James Beard Award Foundation. Yet, Yao continues to push boundaries, and one wonders what he could accomplish with a more casual restaurant that served something like this tuna dan dan noodles. Using meaty tuna from a six-foot-long line-caught fish just off of San Diego and serving them at a collab dinner with Callie chef Travis Skiward at his Petco Park-adjacent restaurant, these noodles were a revelation. Dense umami flavors from doubanjiang and preserved bean brought the trademark dan dan flavor without making it too heavy on the nuttiness (which came from Taiwanese sesame paste). Elegant pasta strands lapped up the chunky sauce, with the tuna almost falling into the background to the spices, rather than asserting itself. Tangled shreds of allium and cilantro brought freshness and crunch. It's a brilliant dish that I would gladly pay $30 for at Kato's bar (here's to hoping...) or a daytime menu if that ever materializes. 1195 Island Avenue, San Diego, CA 92101. — Matthew Kang, lead editor, Eater Southern California/Southwest Caprese melt from Milestone Tavern in San Luis Obispo Caprese melt from Milestone Tavern in San Luis Obispo. Rebecca Roland Road trip eating is a unique challenge in itself. You want a meal that's filling enough to last for a few hours, but not so filling that driving becomes unpleasant. And a restaurant nice enough to take a break for a few minutes, without it turning into a two-hour affair and derailing any sense of urgency. On a recent trip back home from the Bay, I found myself searching for a dinner break around San Luis Obispo and stopped at Milestone Tavern, just down the street from Cal Poly. The expansive restaurant feels very brewpub-y, with plenty of beer taps and a menu of burgers, sandwiches, street tacos, and artichoke dip. I ordered a caprese melt, which was essentially a caprese sandwich on toasted sourdough. While it wasn't anything groundbreaking, the tomato was ripe, and the cheese sliced just thick enough. The balsamic was a touch sweet for my taste, but the drizzle wasn't too heavy, so I had no real complaints. A side of thick-cut fries and crispy Brussels sprouts made it an easy dinner that I'm sure I'll return to next time I'm passing through town. 972 Foothill Boulevard, San Luis Obispo, CA 93405. — Rebecca Roland, editor, Eater Southern California/Southwest So Mush Love from Wallflour Pizza in Eagle Rock So Mush Love from Wallflour Pizza in Eagle Rock. Mona Holmes Good pizza resides in every corner of Los Angeles. That's not hyperbole; that's simply the application of tested technique surrounding dough, toppings, and different styles in a region known for being loyal to trying something new and delicious. One of the newest entrants to the scene is Wallflour Pizza, the former pop-up turned permanent restaurant by Carolina Pedroza-Conaway and Brandon Conaway that has proven to be one of 2025's standouts with a crust that rivals any competitor in the Southland. The duo took over the former spacious Azlan space on Colorado, near Eagle Rock Boulevard, and transformed it into a colorful and cozy room where diners can enjoy expertly leavened sourdough pizza. Although this is truly some of my favorite crust, the former Quarantine Pizza Co. made a name for itself by experimenting with toppings. Definitely share the al pastor pie, but the mushroom-topped So Mush Love is where it's at for me. The owners procured the primary ingredient from local vendor Long Beach Mushrooms, which is spread across the pie alongside Grana Padano cheese, roasted garlic cream, and fresh arugula on top. As always, this is the type of crust that's best enjoyed fresh out of the oven. Wallflour is not on any third-party delivery apps, but takeout is available by placing an order for pickup online. 2128 Colorado Boulevard, Los Angeles, CA, 90041. — Mona Holmes, editor, Eater Southern California/Southwest Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
4 days ago
- Entertainment
- Eater
Highly Opinionated: An Editor's Favorite Shaved Ice in Los Angeles
For me, shaved ice is the best way to beat the summer heat in Los Angeles. Every culture has its own version — kakigori in Japan, bingsu in Korea, raspados in Mexico. I grew up having Thailand's version, waan yen, topped with condensed milk and cubes of grass jelly. Los Angeles is one of the best places to dive into this frosty world because not only is it sunny year-round, but there are so many variations. If you want shaved ice that's more crunchy than fluffy, there's a spot for that. If you prefer creamy and chocolatey to fruity and fresh, there are options for that. Some spots even import special ice specifically for shaved ice, so you can really get fancy with it. Whatever the case, these are my favorite places to grab a shaved ice and cool off in LA. Best flavors: Sul & Beans Taro shaved ice with red beans and toasted coconut. Matthew Kang Perhaps it was the atmosphere that night — a warm summer evening with my colleagues spent around two mountains of delicious and refreshing shaved ice — but Sul & Beans impressed me more than any other place I visited on the quest to find LA's best shaved ice. The flavors at Sul & Beans toe the line between traditional Korean taste with modern sensibilities. And what really takes Sul & Beans to the next level and sets the sweets shop apart from other shaved ice places are the details; there's a thoughtfulness to each flavor, and texture is highly considered. Take, for example, the taro bingsu: the mound of light and earthy tuber-flavored shaved ice is paired with nutty, toasted coconut flakes; a gooey heap of sweetened red beans, and cubes of mochi. There's cold from the shaved ice, of course, but you can take a break from a brain freeze by diving into the generous pile of red beans. Where the shaved ice is frosty and melty, mochi provides a welcome chewiness. It's just fun to eat toasted shreds of coconut against the ice. And that kind of consideration is implemented with every flavor they have: a coffee bingsu topped with slivered almonds and granola; a chocolate bingsu loaded with chocolate truffles, whipped cream, and a dusting of cocoa powder; a strawberry cheese bingsu with fresh strawberries and generous cubes of cheesecake. At the time of my visit, there was a seasonal corn flavor with pops of actual sweet corn kernels that I pray makes it to the permanent menu. Whichever flavor you get at Sul & Beans, whether you prefer fruity shaved ice or something more dessert-forward, you can't make a wrong decision here. — 621 S. Western Avenue, Los Angeles, CA, 90005 Best for a solo cup: Ululani's Shaved ice from Ululani's in Hollywood. Kat Thompson Eating a bowl of shaved ice from Ululani's is what I imagine frozen cotton candy would taste like if it could freeze and maintain its thread-like texture: cold and fluffy, each bite dissolving on the tongue in a blissful moment that feels like childhood summers. Ululani's is unlike any other Hawaiian shaved ice I've had before. The ice isn't crunchy at all — the way it scoops, yielding instantly in a spoon, almost feels like a luxurious sorbet. Pair that with the fresh fruit syrups in classic Hawaiian flavors — like coconut, lilikoi, and li hing mui — and you've got a winning combination. The keiki, or kids' size, is ideal for a post-dinner treat, but I can also easily tackle the ulu, or original size, on my own. You can add vanilla, macadamia nut, or haupia (coconut custard) ice cream to any dish, as well as red beans. I love that you can opt for creating your own shaved ice with three different syrups or opting for one of their tried-and-true combinations. If you're going for a more tart mixture, li hing mui (salty dried Chinese plum) is the ideal topping. For a sweet and creamy shaved ice, pair your creation with a snowcap or condensed milk mixture. It may be a chain, with locations across the Hawaiian islands and the continental U.S., but I can say with confidence that the Hollywood outpost serves one of the best versions of Hawaiian shaved ice in the city. — 4661 1, 2 Hollywood Boulevard, Los Angeles, CA 90027 Most creative take: Tokyo Noir Bar Kakigori cocktail from Tokyo Noir Bar. Kat Thompson I truly think Kevin Lee, the acclaimed bartender who dreamt up the menu at Tokyo Noir Bar, is a genius — specifically for coming up with the First Love drink, a towering kakigori cocktail made from shochu, grapefruit, guava, milk, and a boozy makkoli whipped cream. The ice at Tokyo Noir Bar is imported from Japan, which is especially evident in the refreshing, light, and delicate First Love. Grapefruit is the prominent flavor, which is then mellowed out by sweet guava and further tempered by milk. The whipped cream feels especially pillowy against the tiny shards of ice. Although I love the experience of eating this cocktail, it's especially delightful to drink every last drop once the ice has pooled and the whipped cream has melted. There is no other shaved ice like it. — 1731 E. Fourth Street, Long Beach, CA 90802 Other fantastic shaved ice around Los Angeles Kanomwaan's mango sticky rice shaved ice. Wonho Frank Lee Kanomwaan Kanomwaan only offers three flavors of shaved ice, but the three they do offer feel fundamentally Thai and well-conceived. If you're a mango sticky rice fanatic, the mango sticky rice flavor nicely replicates that classic dessert in frozen form and comes with a mango sauce and a scoop of mango ice cream. The bua loy flavor is inspired by the traditional Thai rice cake dessert and comes with a side of bua loy, a scoop of salted egg yolk, and candle-smoked ice cream. Lastly, the Thai tea shaved ice is crowned with a scoop of Thai tea ice cream, served with crushed Oreos, and a Thai tea sauce. YESS Restaurant There is a duality to the two kakigori options offered for dessert at YESS. One feels extremely classic: fresh strawberries and macerated strawberries, condensed milk, and pillowy bites of mochi are all nestled with hand-cranked shaved ice (the ice is even imported from Japan). The other feels like a creative post-dinner coffee cocktail in shaved ice form, with a coffee-whisky syrupy, chewy dates, and a dollop of cloud-like whipped cream. I'm partial to fruit flavors when it comes to shaved ice, but admit that the coffee version is too interesting to skip. Salju Dessert For a solo shaved ice outing, Salju Dessert in Alhambra is the best spot. You can get individual cups of shaved ice starting at $6.50 with over 15 flavors to choose from — including Southeast Asian classics like pandan, durian, and Vietnamese coffee. The list of toppings is also vast. Choose from fresh fruit, like jackfruit and kiwi; boba shop go-tos like taro pudding, rice balls, and grass jelly; and syrups that include caramel, passionfruit syrup, and condensed milk. Everything is completely customizable, so you can truly create your ideal shaved ice. Anko Anko has everything you need in a shaved ice shop: a warm and clean environment, supremely fluffy shaved snow, and fresh toppings. The shaved ice menu is small but expertly executed. The strawberry shaved ice is loaded with chopped strawberries and topped with an airy mascarpone whipped cream and real strawberry syrup. There's also an earthy hojicha flavor paired with a nutty chestnut cream, as well as a bittersweet matcha flavor loaded with red bean and a matcha mascarpone cream. Oakobing The shaved ice at Oakobing is so aesthetically inviting, especially the mango melon flavor that is served in an actual hollowed-out honeydew melon and topped with spheres of the melon. There's also a classic strawberry flavor, a green tea flavor paired with red bean and mochi, a nutty injelomi (roasted soybean powder) flavor, and an Oreo tiramisu that's served with a side of espresso. The shaved ice arrives in delicate ribbons, and the frozen, milky base provides a ton of creaminess. La Casa De Las Frutas Locas I am somewhat of the mind that the best raspados are the raspados closest to you, found either under rainbow umbrellas from streetside vendors or in a small frutas and raspados shops. Eater contributor Bill Esparza swears by Raspados El Chilango, which has been operating in Hollywood for 17 years. I am partial to La Casa De Las Frutas Locas in El Monte, a small mom-and-pop that serves their chamoy-streaked diablitos (tamarind is my favorite flavor) with a tamarind straw.
Eater
14-07-2025
- Entertainment
- Eater
The Best Dishes Eater Editors Ate This Week: July 7
The editors at Eater LA dine out several times a week, if not per day, which means we're always encountering standout dishes that deserve time in the limelight. Here's the very best of everything the team has eaten this week. Chicken Caesar wrap from Mini Kabob in Glendale Chicken Caesar wrap from Mini Kabob Matthew Kang In mid-June, Mini Kabob chef and co-owner Armen Martirosyan unleashed a limited-edition chicken Caesar salad wrap with grilled Armenian chicken thighs, falafel croutons, Aleppo toum, and housemade dressing wrapped in a Mejorado flour tortilla. Martirosyan served the special at last weekend's Infatuation food festival but also slings it a few days a week at his tiny Glendale restaurant. The wrap is Martirosyan's venture into more inventive fusions of Armenian kebabs and classic American foods (his lavash-wrapped cheeseburger wrap is one of the most popular dishes at his Neighborly outpost in Westlake Village). Don't expect this wrap to scratch the itch of a light healthful lunch. Instead, the well-dressed greens come studded with smoky pieces of marinated chicken and the hard crunch of fried falafel. A bright red runny toum adds spice and more richness, like hot sauce on a burrito. Perhaps this wrap will become a permanent fixture of Mini Kabob in Westlake Village or Glendale, but Martirosyan is doing a good job of making this hard-to-get special its own legend. Check Instagram for its next drop. 313 1/2 Vine Street, Glendale, CA 91204— Matthew Kang, lead editor, Eater Southern California/Southwest Tuna tostada from Queen's Raw Bar and Grill in Eagle Rock Tuna tostada at Queen's Raw Bar and Grill. Nicole Adlman I haven't been to Queen's Raw Bar and Grill in a long enough stretch of time that, the last time I went, it was still called Queen Street (stylized as Queen St.). I'll miss the shorter name, maybe, but won't have to mourn any of its favorite dishes, including raw bar staples such as the pintxo-like anchovy on a stick, classic shrimp cocktail, or oysters on the half shell; the smart bluefin tuna frites doused in chile-spiked garlic sauce; and the yellow-corn-pocked hushpuppies. I decided to visit the restaurant over Fourth of July weekend to try some of its limited-time 'lowcountry boil' trays, but the standout for me was one of the menu regulars: a tomato-studded tuna tostada. Bluefin tuna gets chopped and mixed with a peak-summer tomato salsa, grated ginger, and lime for a refreshing, lip-puckering bite that's impossible to put down. When it's this nice outside, pair it with something chilled and bubbly to drink and eat it in dappled sunlight on the front patio. 4701 York Boulevard, Los Angeles, CA 90042. — Nicole Adlman, Eater cities manager Ancho potato breakfast burrito from Alfalfa in Larchmont Ancho potato breakfast burrito from Ancho. Rebecca Roland Maybe it's my California upbringing, but to me, a breakfast burrito is one of the best morning meals of all time. I have my usual suspects for the tortilla-wrapped morning staple, but I recently tried the salad and burrito cafe Alfalfa, which has locations in Santa Monica and Larchmont, on a recommendation from an Eater colleague. For the vegetarian ancho potato burrito, a pliant tortilla gets wrapped around a small mountain of fluffy eggs, sharp cheddar cheese, and ancho-tinged Yukon gold potatoes. I often get some type of meat in my breakfast burritos, but I didn't miss it at all in this one. The burrito was the right size to feel satiated, though not so big to immediately require a nap after. I will be back at Alfalfa soon to try more of the menu, including its coveted salad wraps. 5570 Melrose Avenue, Los Angeles, CA 90038. — Rebecca Roland, editor, Eater Southern California/Southwest The S'mores cocoa taco at Agnes in Pasadena S'mores cocoa taco at Agnes Mona Holmes I admit to feeling sad in 2022 when Klondike announced that it would discontinue production of its classic frozen treat: the Choco Taco. Though I hadn't tasted one in decades, the taco disguised as an ice cream treat was one of my childhood favorites. It's always a treat when a restaurant repackages nostalgic flavors with a thoughtful lens, like the s'mores cocoa taco beautifully executed by the team at Agnes in Pasadena. They form a waffle shell made with graham crackers and fold it into the shape of a taco. The next step is layering in dark chocolate mousse, toasted marshmallow, and hazelnut for a magical dessert. I don't say this lightly, as someone who doesn't actively seek out desserts, but I would head into Agnes just for this. If you're there to eat more, ask the bartender to recommend something refreshing to drink, like the Tang Town with mezcal, Aperol, passion fruit, orange juice, and bitters, before sharing platters in one of Pasadena's most charming spaces. 40 W. Green Street, Pasadena, CA, 91105. — Mona Holmes, editor, Eater Southern California/Southwest Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
10-07-2025
- Business
- Eater
Japan's Most Popular Curry Spot, Go Go Curry, Has Opened in Los Angeles
is the Lead Editor of the Southern California/Southwest region, and has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. When it comes to Japanese curry, the American market has been passionate about the yoshoku (Westernized) dish for decades, going back to the opening of Curry House in 1983. Though Curry House closed all of its restaurants in 2020, the dish is poised for a comeback with the arrival of Japan's most popular chain, Go Go Curry, which opened a stall on June 26 inside Tokyo Central Market in Gardena. The chain already has outlets in New York City, New Jersey, Cambridge, Dallas, and Hawaii, but this marks the first time the restaurant has expanded to Southern California, and it just might help fill the void that Curry House left. Taking over the former Croissants du Tokyo bakery at Tokyo Central Market's flagship location on Artesia Boulevard, Go Go Curry serves fried pork and chicken cutlet laced with dark brown Kanazawa-style curry that allegedly takes 55 steps, 5 hours of stewing, and 55 hours of 'maturing' to create. While the marketing jargon leans on the number five (go-go means the number 55 in Japanese), the result is a thick, rich sauce that sits under the fried cutlets or comes spooned over a mound of white rice. The dish comes with a choice of tasty Japanese sausages or fried shrimp, or altogether as the 'home run' curry that combines sausage, hard-boiled egg, a piece of fried shrimp, and either pork or chicken cutlet. A larger 'grand slam' has twice the home run portion with 16 ounces of rice, and a huge shareable 'world champion' serving, equal to five servings (that costs $55.55, of course), comes with a truly ridiculous amount of food, probably enough for a family. All dishes come with shredded cabbage to balance out the dense curry and fried foods. Go Go Curry's opening at Tokyo Central Market (a subbrand of the older Marukai Market brand) could signal a larger partnership with the grocery store, which operates seven stores in the Los Angeles area. Last year, Tokyo Central opened a new location in Torrance in December 2024 with a casual sushi spot called Vanshow, and in March 2024, Tokyo Central in Gardena debuted one of the best conveyor belt sushi restaurants in Southern California, Waka Sakura. Clearly, supermarket customers want some good Japanese food to go along with their Go Curry is open 11 a.m. to 7 p.m. daily and is located at 1740 Artesia Boulevard, Gardena, CA, 90248. Go Go Curry menu in Gardena. Matthew Kang The 'major' curry with pork cutlet, shrimp, sausage, hard-boiled gg, and more from Go Go Curry. Matthew Kang Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
