Posts Tagged ‘restaurant review’

Waffle Sandwiches at Bruxie

May 4, 2012 2 comments

I love waffles.  I can go to town at a hotel’s “deluxe” continental breakfast making my own waffles (I kick up the texture and nutrition factor by mixing some instant oatmeal into the batter).  I thought I loved Belgian waffles.  After visiting Bruxie in Brea, I’ve realized that I’ve never actually had a real Belgian waffle.  Now I can truly say that I loooooove Belgian waffles.

Both kinds.

Think of the pizza controversy we have here in the good ol’ U-S-of-A.  We’ve got the thin crust perfection of New York-style and the biscuit-like buffet that is Chicago-style.  Belgium’s second greatest contribution to civilization is its two styles of waffles: Brussels and Liege (its #1 being, of course, chocolate).  The Brussels waffle is unsweetened, light and yeasty with a crispy exterior.  The Liege waffle is quite sweet, its density and richness accented by the pleasant pop of pearl sugar mixed throughout the batter.  Structurally, they’re polar opposites (much like the aforementioned pizza styles).

Bruxie boasts “Gourmet Waffle Sandwiches”.  Leaving boring old bread to “new world” restaurants, veggies and meats find a home within the “bold fold” of a Brussels waffle.  The menu includes burgers, smoked salmon and Boar’s Head pastrami.  I had to go with the L.A. classic, fried chicken!   A super-savory buttermilk marinated chicken breast is slathered with chile honey and garnished with a tangy slaw.  In my humble opinion, it’s better than Roscoe’s.  A warning to Roscoe’s die-hards, Bruxie uses quite a heavy hand with thyme in their fried chicken batter.  It’s an herbaceous smack that may be unpleasant to some.  So the protein portion is an understandable matter of taste.  But I would be shocked if anyone thought Roscoe’s waffle, while good, is better than Bruxie’s.

My wife went with a sweet sammie, which makes perfect sense since she’s a sweetie!  Hers had bananas, Nutella and sweet cream and was cuh-razy good!  As we both took our very first bites, we had one of those rare moments when a restaurant instantly became one of our faves.  Seriously, just one bite, and Bruxie found it’s way into our unwritten, but heart-felt, top three.

We also had a chocolate Liege waffle, which was stuffed with Belgian chocolate.  Yes, you read that right, Belgium’s two greatest contributions to civilization together!  Upon closer review of the menu, I’ve come to find that you can get the Liege waffle as a Sundae.  If you like Eggos, you must go to Bruxie.  You know what, if you have a pulse, you must go to Bruxie.

Fried chicken and Brussels waffle.

Chocolate filled Liege waffle.

But, wait, there’s more…

They serve Peet’s coffee!

Bruxie on Urbanspoon


The Beverly Grillbillies!

February 18, 2011 3 comments

When you’re from “The 909”, it’s quite the undertaking to make a trek into the big city.  Making sure one’s wife-beater-tank-top is freshly pressed is just the tip of the iceberg.  The cow must be milked, the meth lab shut down, and the pick up truck taken off the cinder blocks.  So when The Fun Couple finally made it to Fogo de Chao in Beverly Hills, it’s understandable that we turned a few heads.  I’m sure all those West L.A. socialites were just jealous of my sweet mullet.

Okay, despite the bad rap my area code gets (the snooty folks in Orange County call the region “the valley of the dirt people”), I’ve never personally been featured on COPS, nor do I live on a farm (and I don’t have a mullet).  And even though The 909 (a.ka. The Inland Empire) is a bit of a culinary wasteland, we can definitely appreciate fine dining.  My dream restaurant has been Fogo de Chao, the upscale Brazilian BBQ chain that actually finds its roots in Brazil!  At over $60 per person, I assumed that it would be an elusive fantasy just beyond reach.  But thanks to Dine L.A.’s “Restaurant Week“, Fogo de Chao became a reality!

A quick tip for my fellow 909-ers who dare venture into such uppity places: THERE’S NO NEED TO GET INTO YOUR FORMAL WEAR!  You won’t fool anyone into thinking that you’re a “local” (the flannel shirt under your corduroy suitcoat will be a dead giveaway).  You’ll feel more than comfortable in respectable casual wear (meaning jeans and a nice shirt not shorts and a WWF tank top).

Fogo de Chao is a buffet fit for royalty.  You are encouraged to start with their salad bar, which is so much more than a salad bar.  Get Sizzler or Hometown out of your head!  It features all manner of fresh veggies, expertly prepared salads, fine deli meats (including prosciutto and smoked salmon), imported cheeses, and high-end oils and vinegars.  The highlight for the two of us was the Balsamic vinegar.  It was amazingly rich, sweet and complex.  We put it on everything!

You are given a coaster which gives the servers (gauchos) in their M.C. Hammer pants the cue to get the meat party started.  The red side means, “We need a break!”, the green side means, “It’s on like King Kong!”  When we decided to “go green”, the most beautiful parade I had ever seen got going.  Bacon-wrapped filet mignon.  Bacon-wrapped chicken.  Ribeye.  Sausage.  Garlic beef.  Lamb chops.  Parmesan encrusted pork tenderloin.  I tried everything that came my way, at least ten different meats.  I got seconds (maybe even thirds, it’s really none of your business, though) of the garlic beef, ribeye, and — surprisingly — the bottom sirloin.  Bottom sirloin can be chewy and livery, but it was tender, juicy and unbelievably tasty!  Simply seasoned and cooked to perfection using real wood, the premium quality of their meats really shine.  Wowzers, if only human evolution had taken the route of cattle … a couple extra stomachs would’ve been nice!

As if the salad bar and meat parade aren’t enough to make one spontaneously combust from “happy, happy, joy, joy” overload, you’re brought a trio of scrumptious side dishes: mashed potatoes, fried polenta, and fried banana.  They’re all very good, though I would prefer to have my fried banana topped with vanilla ice cream.  As soon as a dish is empty, they’ll bring you more.  The servers are very attentive without being annoying.  Service all around was excellent!

Commoners, peasants, and lowly 909’ers … Dine L.A. is your chance to experience the royal treatment!

I took a bunch of pictures, but they’re really lame.  Maybe I was trembling with excitement.  But here’s a taste of Fogo de Chao:

From the salad bar ... gettin' the party started right!

Terrible picture, I know. I guess I just have to go back to get a decent one!

Fogo de Chao on Urbanspoon

Culinary Clash #3: L.A.’s Best French Dip

January 27, 2011 5 comments

The French Dip sandwich.  Maybe Los Angeles’s most famous contribution to the culinary world.  Thinly sliced meats lovingly paired with a crusty french roll and served “au jus” (with the natural juices that collect in the pan during cooking).  Usually the bread is dipped prior to serving but some prefer to dip while eating.  Pre-dip or self-dip, the French Dip is a fine example of The Fun Foodie’s mantra, “Less is More”.

There’s not much doubt that this popular sandwich was birthed in L.A..  The controversy comes with trying to figure out exactly which “hospital” gave it its first spank.  A gamut of legends have emerged.  They range from a simple accidental falling of bread into the pan, to the appeasing of a customer complaining about stale bread, to the kindness of a chef helping a patron with sore gums.

Clash #3 is between the two purported originators of the French Dip: Philippe’s and Cole’s.  Both are 100+ year old institutions with ardent defenders.  But that’s where the similarities end.  Philippe’s is bright and bustling, rather large with a casual feel.  Cole’s is dark and subdued, yet cozy with a retro charm.  Philippe’s menu is extensive, offering a wide range of classic American comfort foods.  Cole’s is straightforward, sandwiches and sides.  I take it as a kind of “in your face” brashness that says, “we’re so good at what we do we don’t need to try to be anything else.”

Philippe's pork dip with potato salad.

Philippe’s roasts huge bottom round roasts for their beef dips.  I was shocked to learn that fact on the Travel Channel.  I had already experienced Philippe’s and it was truly one of the best sandwiches I had ever eaten.  The problem is that bottom round is one of the cheapest cuts of beef you can buy.  And for good reason: it is awful.  The flavor is bland at best (livery, usually), and it is a terribly tough and dry piece of meat (a heavily worked muscle at the animal’s hind quarters with little fat).  I have no idea what Philippe’s does, but they do it right.  They somehow transform a bargain cut into something fit for gourmet consumption.  All it needs is a touch of their house-made hot mustard (be careful, it is really hot!).  As awesome as the beef dip is, we actually like the pork dip even more (they also offer ham, lamb and turkey).

Cole’s uses a much better cut of beef, the brisket.  It is the go-to slab for corned beef, pastrami and Texas BBQ.  It has big, beefy flavor and melt-in-your-mouth succulence when cooked properly (low and slow).  Most foodies would agree that this would give Cole’s the upper hand right off the bat.  I walked into their historic building expecting a clash of titan proportions.  But it wasn’t really that close.  Cole’s beef dip was good.  Very good, in fact.  The meat was tender and flavorful, the bread had that classic crusty exterior, and the “jus” was nice.  Philippe’s is just better in every facet of “French Dip-ology”.

Cole's beef dip. Good, but not quite good enough.

Philippe’s array of creamy side salads are all very good.  Plus, you can get a good cup of coffee for nine cents!  At Cole’s, we had their bacon potato salad, which was extremely good.  If this had been a potato salad clash, Cole’s would’ve scored a knock out.  But this was a battle of L.A.’s finest, the famous French Dip.  Regardless of who actually invented it…

Philippe’s is the best.  Hands down.

Philippe the Original on Urbanspoon

Cole's on Urbanspoon

Culinary Clash #2: Filipino Food Trucks

January 4, 2011 2 comments

The Los Angeles gourmet food truck craze has spawned over 2,000 mobile eateries.  They are truly unique eating experiences, sometimes over-hyped, but often times they’ll break new culinary ground.  Think about it.  With no seating and unpredictable ambience, these trucks have got to come up with creative offerings to bring in business.  From Korean BBQ tacos to burgers smothered with sausage gravy to red velvet pancakes, the menus are inspired and inspiring!  In this “culinary clash”, I’d like to highlight two of the street food scene’s newest competitors: The Manila Machine and The White Rabbit Truck.  As a Pacquiao fan Filipino, their island offerings are near and dear to my heart.  And stomach.

The Manila Machine, the brain child of two food bloggers, was the very first Filipino food truck on the scene (see my original review here).  They offer dishes that feature familiar ingredients that are presented in creative ways.  Their style is a fusion of old school and nouveau.  Excellent food from really friendly folks.

The White Rabbit Truck takes a more aggressive approach, creating a Mexican-Filipino fusion.  Traditional Filipino meats like Adobo and Tocino are paired with tortillas to create distinctive tacos and burritos.  I must admit, the thought was quite off-putting at first.  Don’t get me wrong, I loves me some Mexican food (as in King Taco not Taco Bell)!  It just seemed so very wrong to have the comfort foods of my youth served with anything other than white rice. 

This deep-seeded prejudice overwhelmed me as I approached The White Rabbit Truck while it was parked at Disney headquarters in Glendale.  I ended up ordering an old fashioned Sisig rice bowl.  No fusing cultures on my watch!  We were keeping everything separate … but equal, of course.  But as I waited for my racialy pure dish to be prepared, I had an Affirmative Action moment.  Why not give a Filipino taco a chance?  About 90 seconds after ordering my Sisig, I ordered one Tocino taco.

And it was good!

Tocino taco ... judged by the content of its character!

Really good!  Tocino is cured pork that many think of as “Filipino ham”.  It is not smoked and quite a bit sweeter.  White Rabbit serves it on two corn tortillas and tops it with a tangy and slightly spicy slaw.  The flavors work together like the colors of a rainbow.  I couldn’t believe my taste buds.  Tocino tacos … who woulda thunk it?

Sisig. Kickin' it old school.

The Sisig was also quite good.  A melody of crispy (yet succulent) bits of fried pork, sauteed with onions, garlic, and jalapenos.  It is brightened up with a splash of citrus.  I can definitely see this working fabulously as a taco, kind of a kicked up version of carnitas.  Two complaints about my first White Rabbit Truck experience: the steamed rice was a bit dry, and the tortillas were not warmed up on the griddle (they were brittle and one actually cracked).  C’mon, White Rabbit, measure out the water carefully and slap those tortillas on the griddle for a couple seconds!

Now for “The Clash”….  The Manila Machine makes their Sisig with pork cheeks, and you don’t get much more tender than those nuggets of goodness.  They add a textural counterpoint with crushed chicharrones on top.  The flavor profiles of the two trucks are very similar with this dish, but the unique mouth-feel of The Manila Machine’s rendition is truly a wonder to behold.  Score one for the bloggers!

The signature items … now, that’s a different story.  If I weren’t so full, I definitely would’ve returned to the truck to order a few more tacos.  The Manila Machine’s pandesal sliders were tremendous, especially the Beef Tapa with Achara slaw.  I’d have to call it a draw.  Obviously, more research must be done.

Both trucks are really good, and different enough to carve out their own distinct niches.  I suppose the Sisig and attention to detail (properly cooked rice and gently toasted pandesal) give The Manila Machine the slight edge.  But if they were parked on the same block, I’d definitely visit both!


Culinary Clash #1: NY Pizza in San Diego

December 13, 2010 1 comment

I discovered New York pizza during a family vacation to “The Big Apple” more than ten years ago.  It was even better than I expected.  Having worked at a Pizza Hut as a teen, I loved the greasy fried texture of pan pizza.  I still really like it, but I’ve definitely been stricken by the thin crust goodness that started back east.  New York pizza is a true work of art, as well as an offspring of culinary science.  Light on ingredients, the dough must be handled properly in order to form the gluten that gives New York pizza its distinctive chew.  Then there’s the high-heat cooking process that makes it wonderfully crisp.  Yes, crispy and chewy.  Kinda like the very best artisanal bread you can find in high end bakeries.  The sauce (if there is sauce) is almost as simple, emphasizing the bright sweetness of fresh tomatoes.  Sometimes the sauce will be nothing more than crushed tomatoes, salt and olive oil.  Others will add a sprinkling (and I mean sprinkling) of basil, oregano, and/or garlic.  But it won’t be the heavily seasoned, watered-down tomato paste mixtures you’ll find in the large national chains.  There’ll be a smack of freshness to the sauce that may be too foreign to the commercialized palate to be enjoyed.  To me, it was an epiphany.  I had to have more.  I had to find someone — anyone — on the west coast who could do it right.

My good Lord showed favor upon me by allowing me to cross paths with a transplanted New Yorker in San Diego.  His accent was undeniable and brash attitude strangely comforting.  If there was true New York goodness to be found anywhere in SoCal, this guy would know.  I asked, and he did know.  I don’t even remember his name.  I wish I had the chance to thank him for pointing me to Bronx Pizza in the Hillcrest neighborhood of San Diego.  I’ve bragged on it before (read my review here).  It immediately became The Fun Family’s favorite pizza place and a definite must-stop whenever we’re in San Diego.  We’ve found some nice spots in L.A., but nothing really close to the authentic greatness of Bronx.

Curious as to what others were saying about Bronx, I sought the reviews of Yelpers, Chowhounds and bloggers.  It didn’t take long to learn that my beloved Bronx had a rival.  More like an arch-enemy if you take on the passion of these pizza joints’ ardent followers.  Turns out a transplanted Italian opened Pizzeria Luigi, and has built up an almost cult-like following.  I’m no homer.  I’ll not blindly follow or ignorantly answer.  I’m a reasonable man.  And a hungry man.  I decided to see for myself.

And, thus, the first in a series of “Culinary Clashes” I’ll be posting.

Pizzeria Luigi's "Donatello".

We wanted to have as even a playing field as possible, so we went with two very similar specialty pies:  Bronx’s Whitestone vs. Luigi’s Donatello.  Both are sauce-less with mozzarella and ricotta.  Whitestone adds grated parmesan and minced garlic, while Luigi adds only grated romano.  Both use high quality cheeses that are very milky and creamy.  Romano is supposed to be much sharper than parmesan, but I didn’t catch that distinction.  The garlic really was the difference.  It was a unanimous decision amongst the six of us judges.  That added punch of flavor just really put it over the top.  The Whitestone is a unique and tasty pizza experience!

I must say that Luigi’s crust edges out Bronx’s.  They’re both close to perfect, Luigi’s just happens to be a little closer.  A tad crispier, with just the right amount of dark brown charring for added flavor.  Their oven must be quite a bit hotter.  Had we never had a Bronx Whitestone, I’m sure the Donatello would’ve been the very best pizza we’ve ever had.  In fairness, it could be that Luigi has another pizza that could beat Bronx.  Maybe something featuring their marinara.  Or possibly that BBQ Chicken Pie I saw in the glass counter.

Hmmm, maybe we should have a rematch.

Pizzeria Luigi on Urbanspoon

Kansas City BBQ Pilgrimage

November 23, 2010 2 comments

Hardcore BBQ fans pray towards Kansas City, their smokey “mecca” that boasts the most BBQ joints per capita in the nation.  It may be the only city where tourism actually centers around a particular cuisine.  Foodies of all walks of life acquaint themselves dreamily with this city through TV, books, and the internet well before making their pilgrimages.  The Fun Foodie recently had the opportunity to spend two days in this BBQ bastion.  I was commited to visiting the three biggies: Arthur Bryant’s, Gates, and L.C.’s..  I had also hoped to make a couple surprise discoveries.

With The Fun Family in tow (my wife plus four kids, 13 and under), the first stop was a relative newcomer, Gregory G’s just around the corner from the Truman Presidential Library.  Reviews were very promising, but our experience was mediocre at best.  Supposedly a “mom and pop” establishment, but the mom and pop were missing.  Had they grown so quickly in such a short amount of time?  If they ever served legit ‘que, it was a thing of the not-so-distant past.  Their food felt commercialized and sterile, lacking any personality or soul.  The ribs were nice and tender, with just a slight hint of smoke.  Decent, but forgettable.  The brisket was sitting pre-sliced in the steam table and was a bit on the dry and bland side.  The sausage was no better than the vacuum sealed links you can find at the grocery store.

Gregory G's brisket; a healthy heaping of beef, but where's the smoke ring?

My highest hopes rested in Arthur Bryant’s, probably the most famous BBQ restaurant in the nation.  This legend came into existence in the 1920’s and has been the focal point of countless television specials, magazine articles and blog posts.  Its locale in a run-down industrial area of downtown may be off-putting to some, but it really isn’t all that bad.  Regardless, the smell of their unique blend of hickory and oak will be comforting.

You’ll think I’m exaggerating, but my heart went all a-flutter upon entering this holy shrine.  We arrived at just a hair before 5:00 pm and were lucky to beat the dinner rush.  I walked right up to the counter guy who was behind a plexi-glass barrier that told me the area probably was as bad as I had read.  I ordered a sausage sandwich and burnt ends with fries.  Burnt ends are a Kansas City delicacy that is difficult to find elsewhere.  The fattiest, smokiest, most charred pieces of the brisket are lovingly trimmed off, drowned in sauce and re-smoked.  We’ve found them at one place in California (check out my cyber-alter-ego review here) and they were really good.  Arthur Bryant’s burnt ends were quite the let down.  The problem was the sauce and the method.  The meat was super tender, but was more like a pot-roast then smoked brisket.  Cooking in all that sauce amounted to more of a braise than BBQ.  Most importantly, the sauce tasted weird.  It had a sharp flavor that was really out of place and overwhelmed the burnt ends.  Just couldn’t get passed it.  Not terrible, just … weird.

The sausage was also weird, but in a good way.  It was sliced thin and, thankfully, served without sauce.  Very savory, smokey and moist.  Arthur Bryant’s lard-cooked, fresh-cut fries are some of the most talked about sides anywhere.  But what we were served were luke-warm and a bit soggy.  Definitely not fresh.  They were tasty enough to let me know that they would be quite special right out of the fryer.  All-in-all, Arthur Bryant’s was a pretty good experience, but pretty good is disappointing when you’re on a pilgrimage.

Arthur Bryant's burnt ends, aka pot roast.

Really, that's sausage. Different looking, but super tasty!

Arthur Bryant's Barbeque on Urbanspoon

Not even ten minutes after finishing up at Arthur Bryant’s, we were being yelled at at Gates BBQ.  They have this strange tradition of yelling, “May I help you??” to customers as they walk in.  Some may find it welcoming, I see it as contrived and fairly annoying.  As we were quite full from our first dinner, the six of us split one burnt ends sandwich and a couple orders of fries.  After ordering, I watched a guy pull a blackened hunk of meat out of the pit and heard him do the meat cleaver boogie for what seemed like hours.  He hacked and hacked and hacked away and placed a huge pile of burnt ends on a roll.  I was shocked at the size of the sandwich, easily enough for two hungry adults.  It comes unsauced, which tells me they have nothing to hide. The meat was great, crispy and smokey, but just a tad on the dry side.  Sauce is a must, not to make up for any short-comings, but because their sauce is excellent!  Well balanced, with chiles, cumin and garlic making for a savory accompaniment.  Gate’s Extra Spicy BBQ Sauce is right up there with the very best I’ve ever had.

The key ingredient to Gate's burnt ends? The meat cleaver boogie.

Gates Bar-B-Q on Urbanspoon

Alas, the time had come to leave mecca.  But I still felt empty.  Figuratively, speaking, of course, as I had eaten enough to feed a small third world country.  I had eaten some very good BBQ in my short time in Kansas City, but I was looking for something more along the lines of a life-changing religious experience.  Heading south out of town, my final hope was L.C.’s BBQ, a smallish joint that was a bit off the beaten path.  It’s billowing smokestack was like a lighthouse drawing me to safety.  The air inside the restaurant was smokey and delicious.  The BBQ pit was right behind the service counter, and I looked lovingly into the heart of this humble joint as each order was filled.  Our order?  Pork spareribs, brisket sandwich, burnt ends and fries.  I don’t remember where I started, all I know is that I didn’t want it to end.  The ribs were amazing!  The meat pulled easily off of the bone without falling right off of them, had a great spice rub encrusted on the exterior and were wonderfully smokey.  The sauce complimented the meat nicely without overpowering it.  It was as close to a perfect rib as I’ve ever had.  The brisket was amazing!  Sliced thin, tender and smokey.  The burnt ends were — you guessed it — amazing!  They were chopped up into perfect little bite-sized pieces, with just the right balance of lucious fat, crispy crust and succulent meat.  Somehow, these tender morsels would just melt away upon contact with my mouth, but still had some substance and bite to them.  I felt like bowing my head to honor this meat after each bite.  Remembering the barred windows outside of the restaurant, I felt like I was in a BBQ prison … but with no desire to escape.  Wow.

And the fries cooked in lard were quite epic, too.

L.C.'s Ribs.

L.C.'s brisket sandwich.

L.C.'s burnt ends.

L.C.’s = Best.  BBQ.  Ever.

LC's Bar-B-Q on Urbanspoon

King Taco

July 17, 2010 4 comments

Yeah, it’s a chain, but King Taco is really a Los Angeles gem.  A hispanic friend told me it was the “Mexican In-N-Out”.  With 20 locations in the L.A. area, King Taco’s loyal following is made evident by the long lines expected at all times of the day and night.  You can expect “hole-in-wall” quality food (which is a good thing) and surprisingly fast service (so don’t be too put off by the lines). 

We had a taco fiesta!  The carne asada and al pastor were both very tasty, but I’ve definitely had better.  The carnitas turned out to be the star of the show.  I’ve had terribly dried out or really greasy carnitas at a number of “mom and pop” taco stands.  King Taco’s carnitas are very tender and moist chunks of roasted pork that are seared on the griddle and pretty close to perfect.  They asked if I wanted the tacos “con todo” (with everything: onions, cilantro and red or green salsa) and, as per usual, I happily said, “Yes!”  I noticed, however, that most people were getting the salsa on the side.  That should’ve been a warning.  The Fun Foodie and The Fun Wife are both into spicy foods, but King Taco’s salsas crossed the line!  They both had pretty decent flavor, but the searing pain overpowered the pleasure senses after awhile.  Definitely get the salsa on the side.  I have to say that it was disappointing that King Taco didn’t have a self-serve salsa bar, which usually comes standard in casual Mexican restaurants in SoCal.  Another disappointment was the nachos we ordered for The Fun Kids.  Instead of the freshly fried tortilla chips we usually get from taco stands, they served up the the bright yellow rounds of flavorless mediocrity you buy from Smart and Final.  Lame.

I did make one culinary discovery at King Taco: the Sope!  Growing up in San Diego, I saw these all the time at grocery stores and always thought a sope looked like the offspring of an English muffin and corn tortilla.  They’re pretty much a big, fat corn tortilla fried to a crisp and topped with refried beans, meat, cabbage and cheese.  I had mine with carnitas and it was excellent!  I’ll definitely have a few more of those before I die.

Bottom line, King Taco is really, really good.  Not the absolute best ever, but one of those institutions that an Angeleno must visit, pretty much just to be able to say that you have.

Carne Asada Tacos

Carnitas Tacos

Al Pastor Tacos

Sope with Carnitas, a new fave!

King Taco on Urbanspoon