Counter Intelligence: LàOn Dining - tabletop gas grill best

All restaurants in hundreds of restaurants in Los AngelesA.South Korean city, hidden behind untranslated signs, barely marked skyscrapers, in the center of sleek shopping malls and dusty terrain, the area has never had as many obstacles as well-known chefsGenerations of South Koreans and Korean-Americans in Los Angeles have been going to Ham parks to eat spareribs, to Masang to eat munk fish soup, to hang ham to eat cold buckwheat noodles, to eat abalone porridge on the mountain, but most of the chefs are behind the scenes.Host the banquet, sit on the community council, and fatten on the bread roll of the Chamber of Commerce is the owner.In a restaurant culture famous for 3am.Noodles and Grillyour-Have your own BBQ and don't have much space for cooking celebrities.So it's fun to track the rise of Kim Jeannie, first of all at the Park's BBQ restaurant, the best Korean BBQ restaurant in town to go beyond-Prime Minister Bulgogi and rare-Breed the pork belly and then in Don Dae Gam, a bare place to attract college students who love cheap beer and humble pork.The last time I stopped at Don dagam for dinner, a waiter brought the sausage to everyone in the restaurant for free.That's how they rolled over.But Kim's nearest restaurant, la on Dining, is a small one.The dishes are in a mini place.A shopping center between Vietnam noodle shop and don dagam.The entrance was full of her and the actors and K-Walking through the black corridor into the glowing candlelight bar is like walking into a shrine.No roast pork sausage here-Boiling pot with grilled abalone, deep red octopus soup and pork --Replace it with a string of asparagus.When I went to la on for dinner a few times ago, I thought it was a stylish Korean mock food bar that was available all over town, probably because of the bulgogi slider and beer.The cooking was promoted as a "Korean snack" as if Kim wanted to attract a group of people who thought South Korea was drinking food and Anju.LàOn is a nice place, with dark wood everywhere, sparkling metal, blowing --Glass lamps dribble down from the ceiling like jellyfish tentacles.When you order the burn, it's in a pitcher with your own.It contains a better ice box for izakayas, and you can get One if you really want a bottle of Opus One.There's a barbecue, but it's white-Gloves class, bake excellent charcoal on the elegant desktop hwaros, instead of the usual embedded gas grill, and supply it in parts that may hit your Japanese.It is very easy to treat this restaurant, just like a smoother beer belly, a place to stop for a drink, and a plate of spicy pork belly with wild sesame food.But until recently, in a month, I found myself eating at least six or seven times a week in the Korean city, and I realized the real value of the place: la on dining is probably the first modern Korean restaurant in Los Angeles, and the more jjiaes, jiris and jjims I eat in traditional restaurants, the more I crave Kim's streamlined version of food.Once you 've passed the snack, Kim's best dish here seems to be a miniature version of the Korean classicEra royal kitchen is a highly choreographed cooking system in Korea's long golden age, basically a premium Korean dish.So, yook hwe, this dish is raw and handmade.Sliding beef stirred with Korean pears and sesame oil is reinterpreted as a sashimiThe same beef is wrapped tightly with transparent kon slices;The radish bud and the slender spear of the pear protrude from each thumb --Cylinder of size, also covered with raw quail meatEach egg yolk.You pick up a roll and put it in your mouth.The radish is crisp, the pear is crisp and sweet, and the egg yolk explodes on your tongue, lubrication the soft, faint bloody taste of the fragrant meat.This beef Taipi has all the feel of classic yook hweLuxurious luxury with the taste of roasted sesame seedsBut it was arranged into a mouth.If you are working on a large plate, you may find a perfect chopstick but feel instantly.Or consider her frozen, marinated, beef-stuffed cucumber, an explanation for the banquet oison, whose purity and complete freshness change itImagine the famous street in Seoul-ddukbokkiReplace sweet Chilean food noodles with garlic and soy.Or egg-Often beatenBefore dinner, wet pancakes are often found in banchan (small side dishes) as a dish: light, crispy lotus root fritters, and possibly oysters and squid.There is also a round jeon filled with ground beef and ginseng tendrils that stand out like banjo.Are there any weaknesses on the menu?Of course.The hwaro-The quality of the barbecue is the highest, but the strength of the meat is far less than that of Park, and the bulgogi slider is the bulgogi slider.They are trying the dessert menu (not at most Korean restaurants) which is fine, but you 'd better have sugar --On the trolley of Koo, located behind Beverly's California supermarket, the stuffed pancakes are called hotteok, where they are better for just one dollar.But you won't try the al bap version of la on elsewhere in South Korea city, sushi rice with halfMore than a dozen different kinds of fish eggs, with contrasting stripes from the creamy seaUrchin fish in the center, placed in an overheated stone bowl, or galbi jjim like this, the delicate steamed short ribs spread over a spoonful of mashed potatoes and placed under a net of fried sweet potatoes, it's like something from Michelle Richard, South Korea.Jin's "seven packs", an explanation of the Royal Standard gurpan, a volumeyour-She put her own cucumbers, carrots, beef stews, bean sprouts, and other things into pancakes and replaced them with lightly pickled kon slices' slices.It is a gourmet dish that is both fresh and crisp, not a gurbang dish.La on's cuisine has a lot in common with the most fashionable cuisine in California and New York.It's often low.Fat, high taste,oxidants.The focus of kimchi and home-Fermented Sauces are consistent with the current fashion style of hand-made honey products.Animal protein levels are even relatively low.You can date here, don't let her get ske off like she did at OB Bear, and don't be as sleepy as she was at MaDang 621.The English on the menu is very authentic.If you are such a person, the nakji bokum, which was fired, is spicy enough to surprise your friend.jonathan.gold@latimes.Dine in a small restaurantThis is probably the first modern Korean restaurant in Los Angeles with a location of 1145 S.Western Ave.Los Angeles, (323) 373-0700, laondining.com.$7-small plate$12;$8-rice and noodles$12;$8-hwaro meat$16.Open 5 p for detailsm.to 1 a.m.Tuesday to Saturday4 to 11 p.m.Sunday.Accept credit cards.Valet parking.