Mmm… I can still taste the juicy, tender roast beef of Phillipe’s French Dip sandwiches.

I know Phillipe’s makes it on to every list of “LA Must Eats,” so it’s no surprise to see it among my faves, but it really is delicious!

I ordered a “double dipped” beef french dip sandwich with coleslaw and potato salad.  The au jus soaked bun still retained some crunch and the beef is so tender that it melts in your mouth.  The deli salads were equally as delicious and a perfect cooler after the punch of their signature mustard (available for purchase). I squirted a little on each side of the bun and within 3 bites, I felt like fire was coming out of my nose. If you’re like me, that burn is a good thing.

The sandwiches weren’t abnormally huge or dressed up fancy, but that’s what’s so great about Phillipe’s. Simply done, expertly prepared and finger lickin’ good! I walked out a Happy Camper.

$10 will get you a sandwich, drink and a side or two.

Phillipe’s. 1001 N. Alameda St, Los Angeles, CA 90012 Website

Being the starving artist I am, I am forever on the hunt for restaurant bargains that are easy on the wallet, but don’t skimp on taste.  Gyu Kaku takes the cake in that category with their killer Japanese BBQ and late night Happy Hour!

Here’s the lowdown:

Mon thru Sun 3-6:30pm and Mon thru Sat 9:30 to close
All appetizers (Ahi poke, edamame, kimchee, calamari, wontons, etc) are 50% off, making them $1-$4 each! BBQ meats are $3, with Filet Mignon at$5 and their delicious Bimbimbap (a mix of rice, meat and veggies served in a hot clay pot) dishes for $5.  Not mention $1 Kirin Drafts, $3 martinis and specialty sake cocktails!!

Check out the menu for rest of their offerings, which aren’t expensive to begin with and all delish.

If you stick to the Happy Hour specials, you can walk out of Gyu Kaku with a full belly and a beer buzz for under $15 a person.

Call ahead for reservations (310.659.5760- Beverly Hills Location) as their happy hour is catching on quickly!

Gyu Kaku, 163 N. La Cienega Blvd., Beverly Hills Website

Nothing is better, in my eyes, than trying a new type of cuisine. I’ve tried a LOT of different types of food, but Shabu Shabu managed to escape me until I moved to LA.

I stumbled upon the Shabu Shabu House when the line for Hama (See previous post) was too long and I saw a bustling place around the corner in Little Tokyo (by far my favorite area of town to get some grub). The restaurant was always busy and looked intriguing as I watched the patrons dropping meat, veggies and noodles into their individual boiling pans of water. I am all for anything interactive and hands on and even though we ended up waiting just as long for our turn at the ~20 person bar, we soon learned it was well worth the wait.

Shabu Shabu (literally translating to “Swish Swish”) is a Japanese style of eating where everyone has their own pot of boiling water and are given a huge selection of accoutrement to cook on their own. Typically you are given: A plate of raw thin-sliced rib eye, plate of uncooked vermicelli and udon noodles, raw cabbage, carrots, tofu, green onion, mushrooms, etc. At every place setting you also have minced garlic, sesame oil, minced green onion, soy sauce, cayenne and minced radish to flavor your broth and toppings. They also give you a bottomless bowl of rice with bowls of both ponzu sauce and peanut sauce that they constantly refill. Phew… i’m out of breath. AND you get all this for ~$16/person without alcohol.

Now, there are tons of these places around Los Angeles, but the place I stumbled upon is apparently the best- and I have no reason to disagree. In fact, Maruyama opened this restaurant in 1991 when it was considered the first of its kind in America. It is known as one of the best kept secrets in the city… until now

The wait can be up to 2 hours, so you’re best bet is either to come at 5:30 when they open to get on the list or come around 9 after the typical dinner rush. Maruyama is always there manning the list and if you let him know, he will come get you at neighboring establishments when your spot is ready. He is also famous for his homemade Ponzu sauce which is available for purchase. Oh, and I request my beef extra lean.

Great, now I want some… BUT they are closed on Mondays. Suck!

Shabu Shabu House. 127 Japanese Village PLz Mall, Downtown Los Angeles

(Don’t be fooled by the several other Shabu options in the area. Shabu Shabu House is set back, just off 2nd St in the square area of Little Tokyo)

So, there are as many sushi places as taco trucks in Los Angeles. While many disagree on where the best south of the border cuisine is made, I have a winner.

And the winner is… TACO ZONE! Without a doubt, this truck beats all others. I have tried many a truck, all around Los Angeles, and while many are good, Taco Zone takes the cake.

My choice is always the Carnitas Tacos, and to be fair that’s what I ordered at the many other stands I visited. At Taco Zone, the pork is deliciously caramelized and a little crunchy making for a great contrast to the multitudes of salsa they offer. Taco Zone has about 4 freshly made salsas along with onions, cilantro, lime, cucumbers and cabbage to choose from as your toppings. The tortillas are always hot and the women who run this joint are at the top of their game. While some choose Taco Zone for dinner, their busiest hours are definitely 12am-3am when the local hipsters spill out of bars and high tail it to taco glory.

Others I frequent the truck with rave about the Suadero or Asada Quesadillas. The more adventurous opt for the Lengua and Cabeza.

My typical order consists of 2 Carnitas Tacos for here (~$1.5/ea) and sometimes a Carnitas Burrito to-go. It’s a must eat when visiting the East Side of LA.

It’s not just me: Taco Zone Truck on Yelp

Taco Zone. Alameda (and Montana) just North of Sunset. Von’s Parking Lot.

In Los Angeles, there are more sushi places than one could ever dream of. Unfortunately, it seems in most cases the actual fish has taken a back seat to all the fixin’s these places insist make the dish better. While I am a fan of crispy onions, cream cheese and mayo on just about anything… when I’m craving sushi, it’s because I want something fresh, pure and healthy.

Hidden amongst the adulterated versions of this Japanese tradition is Hama. The purest of the pure for sushi lovers.

Hama consists of ~20 seats at the bar and 2, 4-top tables. Upon entering, you are greeted by a hand-written sign that warns “No Teriyaki. No Bowls of Rice. No Tempura.” That’s how you know it’s legit. Between 7 and 9 the wait can be up to an hour, but go after 9 (but before 9:30) and you will be seated within 15 min. My typical round at Hama (and recommendation) includes: At least one Spicy Yellowtail Handroll, order of Broiled Mussels, Raw Oysters served with a little ponzu and green onion, Red Snapper sushi served with a pinch of salt and wipe of lemon (no soy sauce!), Albacore Sashimi and of course you wash all that down with a few Tall Sapporos and large bottles of Hot Sake. I also recommend the Sweet Shrimp served with the whole Deep Fried Shrimp Heads (Seriously. They taste like potato chips.) and the Toro.

A decent amount of sushi with alcohol will run you ~$50. For a few hand rolls (~$4 each) and some sashimi, you’re looking closer to $25. Well worth the wait and money.

Tip: The sushi chefs appreciate a beer (the older one prefers Bud Light, seriously) or some Sake. You can also ask for a beer or tea while you wait and they’ll add it to your bill.

Hama. 347 E 2nd St in Downtown Los Angeles.

I don’t think there’s anywhere I’m more at home than a Farmer’s Market.

Lately I have been hitting up the Hollywood Market every Sunday morning to get my produce for the week.¬† The great thing about LA is that no one is up until at least 10, so if you can head out around 9, you’ll beat the crowds.

What I love about a farmer’s market is that they are universal. For instance, the picture I used for today’s post could represent a farmer’s market 1,000’s of miles away and wouldn’t necessarily shout LA, yet the sticky rice is delish. And thanks to the fertile CA soil, we have much of the same produce, as well.

A typical week’s pull would consist of: Green onions with bulbs the size of shallots, Carrots (for juicing), cabbage, beets (for juicing), ginger (again, juicing), apricots and peaches, cherries, grapefruits, some herbs and nuts, loaf of bread (this dude has THE best sourdough- the first week I tried the garlic variety with whole cloves baked in that you could spread once toasted!!!!), some kind of leafy green ala kale or chard, lemons, garlic, eggs, fresh seafood (learned how to properly shuck an oyster), flowers, heirloom tomatoes… And I could go on and on.

The Farmer’s Market has also sparked my interest in putting in some time at the local organic farms. I love nothing more than fresh food, but picking it right out of the ground? The freshest freshest.

Which brings me to my next point: Juicers are the coolest.

I acquired a juicer when I moved houses in LA. I always wanted one, but it seemed superfluous… Finally, I got one and started to use it and am here to tell you it’s THE greatest. While it is a pain in the ass to clean, it’s totally worth it when you have fresh juice ALL THE TIME! As opposed to take a bunch of vitamins where you have to trust the box, with a juicer you know what’s going into it and the outcome is delicious Toss in a few carrots, grapefruit, apples, beets, oranges and ginger… Now that’s a complete breakfast!

It also does wonders for my liver which has taken quite a beating over the years… Couple stalks of sugar cane + huge piece of ginger + 2 lemons + tsp of cayenne = Heaven for my liver and Hell for my acid reflux.

See photos we took here:

Hollywood Farmers Market

The only exception to my no fast food rule…

Yes. I claim to be an all-star foodie with an expansive palette and exquisite taste… But sometimes I want a fish taco from Del Taco. There is nothing wrong with enjoying a dirt cheap and delicious fast food taco every now and then. Maybe it’s because I’m an East Coaster and still mesmerized by the West Coast phenomena of the fish taco. (But, you guys don’t have Blue Crab, so it evens out.) Now, I will say this… if there is a taco truck in sight on the way to Del Taco and I have cash– I will always do the truck, BUT that isn’t always the case so Del Taco provides a reliable and 24 Hour fish taco treat.

My friend and I are staging a Del Taco- Fish Taco- Eating Competition. I can do 4 on a normal day, but i’m thinking at least 11 with the pressure of competition! Details coming soon…