The editors at Eater Los Angeles dine out several times a week, if not per day, which means we\u2019re always encountering standout dishes that deserve time in the limelight. Here\u2019s the very best of everything the team has eaten this week.<\/p>\n
Sourdough bread from Lielle in Pico-Robertson<\/p>\n
As someone who got too into making sourdough bread at the peak of COVID-19 quarantine, I know that pulling off consistent superlative loaves can be easier said than done. That\u2019s why Lielle\u2019s<\/a> sourdough bread<\/a>, served with a towering pile of deep yellow butter, feels even more impressive. The small domed loaf arrives as part of the restaurant\u2019s prix fixe with a firm crust that gives way to a slightly warm, tender interior. After a recent visit, my favorite strategy to enjoy the bread involves slathering it in butter at the beginning of the meal and reserving another section to sop up any sauces served with latter courses, especially if you add on the lobster agnolotti. 9575 West Pico Boulevard, Los Angeles, CA 90035. \u2014 Rebecca Roland, deputy editor, Eater Southern California\/Southwest<\/p>\n Chipa with tomato butter from Alto in Studio City<\/p>\n Lately, our team cannot stop talking about Studio City\u2019s Alto<\/a>, a Uruguayan-Argentine dinnertime restaurant tucked into a more corporate stretch of Ventura Boulevard<\/a> that generally caters to fast-casual power lunches. The restaurant\u2019s reimagined steakhouse dinner menu features four breads (order one of each if you come with a group of four or more), my favorite being the chipa, which happens to be gluten-free. This cheesy bread roll, an easy morning or afternoon snack that can be found in baskets on the street or in bakeries in Argentina, here manifests as a yuca orb of feathery goodness that has a crisp, flaky exterior and subtle tang. Owners and chefs Juana Castellanos Lagemann and Esteban Klenzi have dreamed up the perfect accompaniment: a hazelnut-studded tomato compound butter that delivers earthy, nutty roundness to the bread strips as you eat. 12969 Ventura Boulevard, Studio City, CA 91604. \u2014 Nicole Fellah, Eater editorial manager<\/p>\n Corn creme salt bread from Out of the Ordi in Koreatown<\/p>\n This past weekend, Eater took over the Tam O\u2019Shanter<\/a> in Atwater Village for Eater Off Menu, an event bringing our breadth of trends reporting to life in one delicious setting. There was a massive stargazy pie from British pub Dean\u2019s in New York City<\/a>, a sheet cake that snaked around the room from Quarter Sheets<\/a>, and a tower of tiny martinis brought to us by Night on Earth<\/a> and Thunderbolt<\/a>. One of my favorite bites was the corn creme-stuffed salt bread from Koreatown\u2019s Out of Ordi<\/a>. The roll had a buttery, crispy exterior and overflowed with a velvety, whipped corn cream center that tasted like summer. I now understand why salt bread is so hot right now<\/a>, and I\u2019m really happy I didn\u2019t have to wait in line for it (although, for Out of Ordi<\/a>, I would). 3524 W 8th Street, Los Angeles, CA 90005. \u2014 Kat Thompson, audience editor, Eater Southern California\/Southwest<\/p>\n Passionfruit vanilla schmear bagel from Mustards in Culver City<\/p>\n Culver City bagel shop Mustard\u2019s<\/a> partnered with fish purveyor Seremoni<\/a> for a smoked salmon bagel topped with garlic chips, pickled ginger, and fresh parsley that upended my notion of what a salmon bagel could be. It would\u2019ve been the best thing I tried if it weren\u2019t for the astonishingly delicious vanilla-schmeared bagel dressed with fresh passionfruit and Thai basil that rewired my brain a little bit. Mustard\u2019s complex, sourdough bagels should\u2019ve been overpowering to the sweet, almost dessert-like toppings, but instead that tang really complemented the tartness of the passionfruit. In between, a sweet vanilla bean-tinted soft cream cheese brought it all together, with pops of freshness coming from the basil. Mustard\u2019s is doing something very special with its 72-hour fermented sourdough, and for me, it doesn\u2019t get better than this seasonal creation. 10850 Washington Boulevard, Culver City. \u2014 Matthew Kang, correspondent, Eater<\/p>\n","protected":false},"excerpt":{"rendered":"The editors at Eater Los Angeles dine out several times a week, if not per day, which means…\n","protected":false},"author":2,"featured_media":471240,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[9662,48,52,51,47,50,49],"class_list":["post-471239","post","type-post","status-publish","format-standard","has-post-thumbnail","category-los-angeles","tag-dining-out-in-la","tag-la","tag-la-headlines","tag-la-news","tag-los-angeles","tag-los-angeles-headlines","tag-los-angeles-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/471239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=471239"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/471239\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/471240"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=471239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=471239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=471239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}