Los Angeles, CAUSA
Hometown: West Los Angeles
November 16, 2012
if a restaurant menu is that commonplace that it's menu is like every one else's with the same items, then what's the point in trying it? So no not the Brussels sprouts
being served 14 courses by iron chef morimoto at his omakase bar at morimoto's in NYC
Japanese....and anything that emphasis whole animal, and fresh field to table produce.
Hopefully group will make me aware of a few.