424 E 2nd St
Los Angeles, CA 90012
Dining date: 9/13/14
A couple of weeks ago, b.o.s. announced it would close its doors on Sept. 27th. I was very disappointed to hear the news, but knew it wasn’t exactly packing the tables despite mostly positive reviews. Its nose-to-tail concept seemed like it could be a good fit in the area, but I’m not sure it ever caught on with the local crowd. Its closure just seems way too soon. I visited almost a year ago, soon after the restaurant opened, and enjoyed my meal there. I wanted to stop in at least one more time to see what’s changed.
During my first visit, we dined at the omakase-only bar. On this subsequent one, we sat in the dining room and had the full a la carte menu to choose from. To me, the menu is just as interesting as before with a mix of “exotic” like tongue, heart, brain, and intestines but also some more typical beefy items like oxtails, short ribs, and a handful of steak options.
Pine & Crane
1521 Griffith Park Blvd
Los Angeles, CA 90026
Dining date: 9/6/14
Pine & Crane opened earlier this year, bringing Taiwanese food to the Silver Lake neighborhood. Asian food, particularly Chinese or Taiwanese, is always looked upon skeptically outside of the SGV, but Pine & Crane has opened to strong praise early on. The family’s background is in the food business; the Pine & Crane name is taken from a noodle factory they operated in China while all produce is sourced from a family farm near Bakersfield. Sounds like the right ingredients for a successful restaurant.
The restaurant has been very popular and can get pretty crowded in the evenings (evident in the picture below). Food is ordered at the register, you take a number, find a seat, and the food comes straight to your table. The menu is fairly focused, with a handful of small plates (dumplings, scallion pancakes, beef rolls), noodle dishes (both soupy and saucy), and rice dishes.
129 N La Cienega Blvd
Beverly Hills, CA 90211
Dining date: 8/7/14
Nobu Matsuhisa’s massive empire currently stretches 5 continents with over 30 restaurants; he’s easily one of the most successful high-end chef/restaurateurs today. However, it all began here in 1987, where Matsuhisa would establish a name for himself and where he met some powerful partners that helped him expand the brand worldwide. Almost thirty years later, Matsuhisa is still going strong on La Cienega’s restaurant row.
I was first introduced to Matsuhisa’s food at the original Nobu in New York many years ago and loved it. I’d frequented his restaurants in LA when I first moved here (and Las Vegas too), but it’d been many years since this latest visit.