this shit rocks no. 94: feta orzo salad with frizzled leek vinaigrette
Plus, my OFFICIAL LA hit list!
This week, I had lunch at one of my favorite spots in LA (more on that below) and it got me thinking that I’ve never written about all the restaurants that I love in LA. As someone who prefers eating at home versus out at a restaurant, I don’t venture outside of my own kitchen as much as I should, and I’m working on it, okay?!
My fridge is at a constant state of surplus (which, to be clear, is a great problem to have), which makes going out to eat feel unnecessary, and frankly, wasteful. However, I’ve accumulated enough meals in this grand ol’ town that I feel like I can go on record about the places that I really freaking DIG.
So, take in this round up knowing that there are so many places I have yet to try and also knowing that I am a person who is deeply skeptical of any establishment that is all over my TikTok. Here are my favorite spots!
Tangaroa Fish Market
This was the location of my aforementioned lunch that has prompted my LA hit list. I used to live very close to this New Zealand restaurant/fish market and would always purchase my fish from their market for my private cheffing gigs. It’s top tier.
They also have a restaurant and everything is SO fresh. I love the fried fish basket, the kiwi ceviche, and the scallops (which are not on the menu right now but I’m crossing my fingers that they bring it back). If they’re running the crispy rice special, ORDER IT.
Rockenwagner Bakery
This is the best vanilla latte in LA. One time, I asked them what vanilla product they’re using, and I got this insane, long-winded answer about how it’s this special vanilla powder that is hand delivered to them from a retailer in the valley that’s not online. Sounds sketchy, but you have to trust me.
The pastry case is great, too—I love the pretzel croissant.
Little Fish
Okay, this restaurant is buzzy, and I can confirm the buzz is WARRANTED. Their fried fish sandwich is one of the best bites I’ve had in LA. If you’re there for breakfast, the fish congee is COMFORT, and the nori potatoes are seasoned to perfection.
Dudley Market
Best burger in LA. I think about it often. I want a boyfriend solely so we can go here and split it with a bottle of orange wine.
Spoke Bicycle Cafe
This place is a vibe. The food is solid, the people watching is great, and it’s a nice place to have a beer and hang out on the sunny patio.
Canyon Coffee
There are many vibe-y coffee shops in LA, but what sets this one apart is that the coffee is actually really good. And the place is littered with hot people.
Marvin
I went here for dinner once a couple months ago and everything was great. There was nothing necessarily groundbreaking about the menu, but all of the food was exactly what I wanted. They had these little burrata crostinis that were so simple yet so perfect.
Doubting Thomas
This is my favorite breakfast burrito (braised pork shoulder!!!) and the passion fruit pie is the horniest pastry in this town.
All Time
This is probably the restaurant that I have returned to most because it is consistently so good (for brunch or dinner). I took my parents here before we saw Maren Morris at the Hollywood Bowl and they still talk about it. Get the chocolate chip cookie for dessert.
Cheese Store of Beverly Hills
This place is my heaven. They have every cheese you could ever imagine. The sandwiches are SO GOOD. I am never in this part of town but when I am, I am in this establishment sampling aged gouda and gruyere.
Holbox
This is another spot that I just recently tried for the first time and it was great. While you’re there, you might as well grab a chicken plate from Chichen Itza.
Layla Bagels
I feel like bagels in LA can be a divisive topic, but Layla’s always hits. There is often a line (but it MOVES—looking at you, Courage) and I love their rotating “pre-jam” bagel, which features in-season fruit.
Playitas Mariscos
If you can’t already tell from this list, I love a casual spot. Like, let me eat this reasonably-priced meal outside on a picnic bench in an atrocious yet comfy outfit. Everything here is FRESH and FLAVORFUL. Leaving CDMX was hard, but knowing that I have this in LA made it a little easier.
Maru Coffee
This is basic but the cream top is a fkn treat.
Quarter Sheets
This is also a very popular spot that is admittedly hard (and kinda annoying) to get into, but if you have the chance (and patience) to go, it is excellent.
Hae Jang Chon
The best K-bbq!!!! Always hits.
Mideast Tacos
I just went here for the first time the other day. The falafel taco was SO GOOD.
Pine and Crane
Such a solid meal. Always great for a group. The mapo tofu! The noodles! I’ve been meaning to try their sister restaurant, Joy, for a while now.
Okay, how’d I do? What am I missing? Tell me where to go!!!
Feta Orzo Salad with Frizzled Leek Vinaigrette
Serves: 6-8
Active time: 25 minutes
Total time: 35 minutes
Going out to eat is such a saga for me because why would I exit the home when I have this pasta salad getting tastier and tastier by the second in the fridge????
I’ve had a box of orzo in my pantry staring at me for a while now, and I wanted to make a springy pasta salad. When I was in CDMX, I enjoyed some tostadas that were topped with crispy leeks, which was a great reminder that leeks are a beautiful allium that are even more delicious when they’re crunchy and fried.
So, I fried the leeks in a generous amount of olive oil, then removed them with a slotted spoon, leaving behind a golden, leek-laced oil. This oil was the base of the dressing for the pasta salad.
As far as the salad components, I wanted to keep things green and spring-y and briney and vegetal, so I went with olives, peas, herbs, feta, marinated artichokes, and toasted almonds. This salad is endlessly riffable, but I’d highly recommend taking this leek vinaigrette for a spin. So simple and so tasty.
I brought the salad to Sara’s house for dinner and it traveled beautifully. This baby only gets better the longer it sits!
1 ¼ cups orzo (or any pasta shape)
Kosher salt, to taste
⅓ cup olive oil, plus more for drizzling
1 large leek, white and light green parts thinly sliced
1 teaspoon Dijon mustard
1 ½ lemons, zested and juiced
2 stalks celery, finely chopped
1 cup frozen peas, thawed
½ cup crumbled feta cheese
½ cup marinated artichokes, coarsely chopped
½ cup toasted almonds, coarsely chopped
½ cup green olives, coarsely chopped
¼ cup fresh dill, coarsely chopped
¼ cup fresh mint, coarsely chopped
In a large pot of heavily salted water, cook orzo according to package directions. Drain and rinse with cold water. Drizzle with olive oil and toss to avoid clumping.
In a large skillet, heat ⅓ cup oil over medium heat. Add leeks and cook until lightly golden brown and frizzled, 5 minutes. Remove with a slotted spoon and transfer to a paper towel lined plate. Let oil cool slightly, then transfer oil to a measuring cup or bowl.
To the leek oil, whisk in mustard, lemon zest, and lemon juice. Season to taste with salt and pepper.
In a large bowl, add cooked orzo, frizzled leeks, celery, feta, peas, artichokes, almonds, olives, dill, and mint. Toss with salad dressing. Season to taste with more lemon juice (if needed), salt, and pepper. Serve immediately or store in an airtight container for up to 5 days.
just made this tonight - holy shit!!!! it’s unreal. added some spinach for some more greens and yummmmmmmm
oooh i love orzo - this salad looks awesome!