Monday, June 16

BarbecueLA: India’s Tandoori

The Saturday afternoon quiet of Brentwood’s Tandoori Grill was punctuated only by the emergence of stone slabs – laden with sizzling, steaming piles of meat – through the kitchen doors. Such dramatic presentation is inevitable with a traditional tandoor, kept at a temperature upwards of 900 degrees by a charcoal or wood fire within the oven itself. Given the high-intensity cooking method, food can easily be overcooked but, when done correctly, yields the kind of flavorful, tender meats offered by Tandoori Grill. Read more...






BarbecueLA: Pampas Grill

In a way, the self-serve style of Pampas Grill was reminiscent of a school cafeteria line. If anything, though, the rows of sizzling meat skewers and gourmet self-serve dishes, waiting to be piled on a plate, felt more like a foodie student’s wildest dream of what cafeteria-style food can be. Although the meat spinning above the embers embodied traditional the Brazilian method, it wasn’t the daunting all-you-can-eat endeavor often associated with a churrascaria. Read more...


BarbecueLA: Mongols BBQ

As a steady stream of students approached the ingredients bar at Mongols BBQ, a no-frills Mongolian barbecue establishment in Westwood, I was reminded less of a normal restaurant and more of an engineering competition. The premise is simple: You pay for a bowl, which you then fill with as much food as you can manage from the extensive ingredients bar. Read more...



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