Zikaye Iuxwlb

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What is it? A tiny, mostly takeout restaurant selling phenomenal, succulent Armenian-style grilled meats, creamy hummus,...
20/05/2022

What is it? A tiny, mostly takeout restaurant selling phenomenal, succulent Armenian-style grilled meats, creamy hummus, hearty combo plates and well-spiced falafel. It’s also one of L.A.’s best family-run small-scale operations.

What is it? Unapologetically Californian pizzas from local celebrity chef Nancy Silverton within her larger three-restau...
20/05/2022

What is it? Unapologetically Californian pizzas from local celebrity chef Nancy Silverton within her larger three-restaurant Mozzaplex in Hancock Park.

What is it? Wolfgang Puck’s flagship is known for its power lunches and celeb sightings, but the fine dining institution...
20/05/2022

What is it? Wolfgang Puck’s flagship is known for its power lunches and celeb sightings, but the fine dining institution’s still serving haute bites that can outshine the star power that frequents it.

Why we love it: Petite Peso’s blend of traditional dishes and rotating seasonal menu items—including a delectable crunch...
20/05/2022

Why we love it: Petite Peso’s blend of traditional dishes and rotating seasonal menu items—including a delectable crunchy sisig taco and a juicy chicken adobo French dip—hit the sweet spot in terms of price point and food quality, reflecting Barbosa’s culinary school education and years of experience in fine dining. The former Sqirl chef’s take on Filipino food filters the cuisine through the lens of a first-generation Angeleno, from the crispy sisig salad dressed in yuzu vinaigrette and topped with a soy poached egg to a vegan-friendly pinaket made with plant-based bagoong. Gourmet traditional pastries like pan del sal, ensaymada and mamon are a cut above other versions available throughout L.A. County—making them well worth the few extra dollars per piece.

Why we love it: The renovated interior is much more intimate, which ensures the focus is on the food and service, not a ...
20/05/2022

Why we love it: The renovated interior is much more intimate, which ensures the focus is on the food and service, not a larger and livelier scene—though of course the experience now is alfresco or take home, with menus showcasing Citrin’s influences and favorite restaurants—whatever the menu that evening, you can’t go wrong. The 14-seat stunner delivers course after course of exquisite detail-oriented dishes such as caviar in chawanmushi with Hokkaido uni; spiny lobster whose sauce has been pressed via antique contraption; a rich chestnut soup with even richer truffle foam.

20/05/2022

Why we love it: Angelenos may be divided on their favorite Korean BBQ, but Park’s seems to be the one unifying constant, at least for special occasions. That’s because it all comes down to quality: The meat here is premium, so in addition to the requisite kimchi pancakes, tofu stews and banchan galore you can find exquisite cuts of beef and pork, which get grilled at your table—there’s even an entire section of the menu devoted to Wwagyu, if you really want to go big. For best results, order some of everything: There’s boneless Wagyu short rib, seasoned pork belly, succulent house galbi, beef tripe and nearly anything else you can imagine throwing onto the grill, plus an array of banchan—and a full menu of entrées such as spicy black cod, stone-pot octopus, soup with rice cakes, and requisites like expert kimchi pancakes.

What is it? Evan Funke’s temple to handmade pastas, involuntary groan-inducing pillowy focaccia and perfectly blistered ...
20/05/2022

What is it? Evan Funke’s temple to handmade pastas, involuntary groan-inducing pillowy focaccia and perfectly blistered pizzas, serving hyper-regional Italian cuisine with a reverence that could impress even the most traditional of nonnas.

What is it? A generational Thai restaurant that serves some of L.A.’s best curries, stir-fries and fried chicken, with a...
20/05/2022

What is it? A generational Thai restaurant that serves some of L.A.’s best curries, stir-fries and fried chicken, with an edge: Dry-aged fish, a weekly tasting menu and an extremely popular Thai Taco Tuesday event.

What is it? A love letter to homestyle Korean food inside Grand Central Market—from Kwang Uh and Mina Park, the same che...
20/05/2022

What is it? A love letter to homestyle Korean food inside Grand Central Market—from Kwang Uh and Mina Park, the same chefs who started the nationally acclaimed, fermentation-obsessed Baroo (now closed).

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