Ask Koreans and Korean-Americans where to find the best bulgogi in town and they’ll probably tell you: “My mom’s version is the best.” At Gwang Yang, the recipe for preparing the marinade and the meat has been carefully guarded for three generations.
At the market this week, Chef Ken Takayama shops for squash blossoms that will fit perfectly around soft-boiled eggs for a ratatouille dish on the menu at Mélisse. Farmer Casi Richie shares tips for how to choose the best tissue paper-thin squash blossoms at the market.
Children of the ’70s and ’80s, unite! Now that you’re old enough to drink beer, you can sip on a pint while chasing ice cream with Charley Chuck at this old-school video arcade in Echo Park. Plus, spicy wings, vegan tofu balls and popiah to boot. Get your tokens ready.