The Dish

The Parish: Breakfast Biscuits

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Relatively new to DTLA, The Parish has made quite an impression on our palates – starting with Chef Casey Lane’s breakfast biscuits.  For a measly $4 each, guests can enjoy one or all of these freshly baked breakfast goodies as early as 7:30AM. A variety of biscuits are available,  from the CHEDDAR, EGG, BACON & AVOCADO to the GRILLED TOMATO & CHEESE to the FRIED CHICKEN, MAPLE & PICKLES – as well as the lone biscuit or biscuits slathered with jam. Read More

The Dish

Enoteca Drago: Pancetta d’Agnello

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Enoteca Drago located in the heart of Beverly Hills, CA has announced the new addition of Chef de Cuisine, Chef Garrett Mukogawa to the team. Chef Mukogawa brings Asian and French influences to Enoteca Drago’s Italian cuisine as he introduces new items to the spring menu such as the Pancetta d’Agnello with lamb belly, honey comb, goat cheese espuma, and pickled fennel. Read More

The Dish

Jin Yuan (Golden Garden): Pork Chop Rice

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Jin Yuan sits inside a strip mall off the 60 freeway in a 30-seating restaurant space in Industry, CA serving up Taiwanese dishes. Chef Johnson Hu originally from Taiwan opened this casual Taiwanese eatery about a year and a half ago. The man has been cooking the same recipes for over 47 years. The Pork Chop Rice (Pai Gu Fan) comes with seasoned pan fried pork, pickled cucumber, rice topped with ground pork, a soy sauce braised hard boiled egg (Lu Dan) – and two sides that rotate weekly. This week they paired it with steamed broccoli and mapo tofu (tofu with mince pork and spices). Read More

The Dish

Taco Asylum: Ghost Chili Pork Taco

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Growing up in Southern California, young Greg Daniels loved spicy food. He would accept all sorts of dares from his brother to eat hot peppers and challenge his dad on who can put the most hot sauce on their food. Years later, manning his own restaurant, Taco Asylum in Costa Mesa, CA, it was inherent for Chef Greg, who also operates Haven Gastropub in Orange and Pasadena, to create the Ghost Chili Pork Taco made with a flour tortilla, pork cracklins, and topped with chili threads. He chose pork since it worked best with the ghost pepper, “We thought the pork was the best, since it’s fatty. And fat coats your mouth and makes heat linger longer. Between the fatness and the cracklin on top, you have a good delivery system for heat. I thought the ghost chili has a unique flavor, citrusy and extremely hot,” says Chef Greg. Read More

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The Dish

The Hopping Pig: Crispy Pork Belly

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This is not the first time we featured Crispy Pork Belly on The Dish and definitely not the last. Any pork aficionado would know that the pork belly is the most succulent part of a pig. It’s the kitchen preparations keeping certain parts of the belly both juicy and crispy. This Crispy Pork Belly served with braised white beans and candied lemon on top is from The Hopping Pig, a gastropub in San Diego’s Gaslamp District. This gastropub is not called The Hopping Pig for no reason, it’s presently serving seven pork-related items on the menu, including a dessert item – the Chocolate Bacon Crunch Bar. Read More