California Fish Grill
North Hollywood
$$
A couple of things I really liked about the fish tacos at California Fish Grill in North Hollywood: the deep-fried battered fish was a big chunk and was served piping hot. The tortilla didn’t get soggy and fall apart.
They serve it with a cream sauce with was tasty, but I needed more. Beneath the generous portion of fish was a small bed of cabbage, and on top was pickled onion strips.
The combo included rice and beans. Relievedly, the beans were not Mexican style, which is overkill here in Southern California. Instead, white and pinto bean mix was more had a pork and bean flavor, though I couldn’t find any vestige of pork. The rice was perfect.
My wife ordered the battered catfish. She said the vegetables needed salt, which is another great relief! Restaurant food is notoriously sodium overload.
For some reason, I didn’t discern that the strawberry mint house drink was actually a strawberry mint julep. Those who appreciate sour will enjoy.
California Fish Grill in North Hollywood is tucked in a little cubby hole on Laurel Canyon Blvd between Victory Blvd and Oxnard St., easily accessible from the Hollywood Fwy (the 170). There’s a Trader Joe’s, an Urbane Cafe, a boba and a few other trendy attention getters.
Yes, I will come again. It’s casual, an upgrade from fast food but not so fancy that you need to dress up.
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After climbing Mount Watermen, we three men were hungry. “Monster” burgers were the order of the day.
My serendipitous discovery came as it usually does, by way of a local. Wanna find good grub without Yelp? Ask a local.
Crispy asparagus fries. Deviled eggs with bacon. Truffle fries. Fish and chips with jalapeño tartar. Chilled gazpacho. Burrato-tomato caprese. Sesame-almond crusted salmon. Short rib street tacos. Popcorn curry chicken.
(Whimper. I’m growing hungry as I write.)
I’m normally a fries guy, but Nathan Williams was from Salt Lake City where soup is the thing, and he had a picture from the last time. He showed me. That was that. It looked more mouth-watering than the fries.
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Mercifully, the menu is one large page. Just one. If it were more, I would probably need to go this restaurant for the rest of my life to sample all the goodies.
Central Grille has one-upped the competition. They’ve shown that you need to do more than just an “e” to the end of “Grill” if you want first-timers to become faithful.
Waterman Mountain in the Angeles National Forest, about an hour north of Glendale, was an exhilarating hike with snow and ice. I won’t need to be a famished mountainman to seek the eatery again.
Nihari House is pure fire — and it’s not a rap flow.
In my quest to try all the most exotic ethnic food in Los Angeles, I wound up in Nihari House in Arleta (in the Central Northern San Fernando Valley.)
Because of her no-non sense recommendation, I tried the nihari, the house specialty. It is beef shank slow-simmered in chili oil for seven hours or so. The gravy is hot, hot, hot. There was no need to throw in the chopped jalapeño on the side. To squeeze in lemon juice would have pushed the acidic levels into radioactive. (Excuse the hyperbole, but I’m 52 and can’t take too much spicy anymore. Fortunately, there was a remedy.) It was delicious.
My wife got the lamb Lamb Karahi, which came in its own Pakastani wok (I didn’t know they had their own woks!). And that was just as hot. It wasn’t until the chef, an affable slightly overweight guy, came out to check if everything was up to our satisfaction. He explained that we could have ordered a less spicy version. It certainly gives me confidence in a restaurant if the chef himself comes out to check on our enjoyment.
Fortunately, there was an answer to the chili power. It was the mango yogurt drink to neutralize acids in the stomach. Even if you don’t need to chill the heat, this drink is absolutely worth the experiment. It’s delicious and different.
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I thought that Mexicans were the hot chili pepper-eating champions of the world. (I remember in Mexico City seeing a 4-year-old eating a jalapeño all by itself as if it were a banana. He didn’t cry until he accidentally wiped his eyes with his fingers.) Now I know that the Pakistanis are right up there competing.
Especially since the sugar and lard cinnamon buns from across town are such an overload, Eclair Bakery in Arroyo Grande is a positive relief for treat-seekers who don’t want an immediate cardiac arrest over a simple muffin.
My wife and I discovered Eclair Bakery by chance taking a stroll down Arroyo Grande (right next to Pismo Beach). It turns out there are some quaint spots for tourists off the main drag of Pismo that are worth poking around.
In this case, it is worth the very short drive OUT of Pismo to Arroyo Grande — or AG, as locals call it. Eclair doesn’t dump sugar and lard on their pastries. But they don’t hold back the butter.
The result is that treats are not so sweet but still mouth-wateringly delicious.
I had the blueberry scone. I can never resist a scone. These were HUGE. I couldn’t believe how big they were. With a decent cup of Joe, I was in Heaven.
My wife ordered the coconut macaroons, which must be the biggest on the planet. There are two varieties, simple and covered in chocolate (not a thin layer).
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What are the signs of an authentic Mexican restaurant? For years, I graded them exclusively on their chips and salsa. If the chips were stale or mass-produced and thus bleh, the eatery got a low grade. Similarly, if it didn’t have a decent hot sauce (and I mean “hot” not “mild hot sauce,” which is an oxymoron), then it failed the test.
But now that I can’t eat hot hot sauce (because I got old and my stomach turns with the fire), I have to look at other factors. Socorro’s Restaurant has the other factors. They make their tortillas by hand. The cheese on the enchiladas stretches three feet. They have frescos (or refrescos) of fruit in the clear plastic buckets. The menu above the cash register is ONLY in Spanish. Yeah, that’s real.
Oh man, this is authentic. The green one is spinach and pineapple juice. Mixed with lots of sugar, it’s very delicious — and somewhat healthy. It’s actually the eatery’s most popular drink.
I was pretty pumped too. I had to get my favorite, cheesy cheese enchiladas. Forgive me for the redundancy, but they were redundant with cheese. If you are a cheese addict, I suggest you go no further. There was more cheese in those enchiladas than in a lasagna.
One of my sons ordered the carne asada, which he rated highly. My other son got flautas. Our friends got tacos, quesadillas. The rice and beans are very good. The vegetables and lettuce were fresh and crisp.
Man, those are big tortillas, patted out by hand by a lady in the back and cooked over a comal. It doesn’t get more authentic.
I just love the hole in the wall restaurants that serve good food under the radar from the snooty foodies.
And of course, the kids loved it.
Socorro’s Restaurant
Frozen custard, I learned, was slow-churned for a smoother, creamier-than-ice cream delight with no ice crystals because of the painstaking preparation. Custard, a virtually unknown quantity in L.A., was what brought me into 
Freddy’s, as I discovered in Salt Lake, doesn’t specialize in dietary or healthy. While other burger joints have made strides to cut calories or limit trans fats, Freddy’s wallows in the goodness of the way things were cooked in the 50s. (Quantities of salt and sugar, I think, register on the Richter Scale.) So don’t make this splurge a regimen regular.
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Fry Sauce is mostly mayonnaise with a touch of ketchup, vinegar, pepper and seasoned salt. Freddy’s has a variety with jalapeño. The wheel has been reinvented. Break out of boredom and give it a try.
To complete the exotic experience, sprinkle on some Steakburger & Fry Seasoning, which is made of salt, sugar, pepper, paprika, turmeric, onion salt, and garlic salt.
Initially, I thought that Freddy, a World War 2 veteran, was the founder of his throwback restaurant. It certainly adds mystique to the experience. But, as it turns out, it was his son, who named the restaurant after his dad. Pictures of dad and his farming and war hero life are featured on the walls of Freddy’s.
A delight for trying new restaurants is finding something new. In the case of a Persian restaurant in “Tehrangeles” called Flame, my wife and I discovered sumac salt, which zipped up an already delicious boneless chicken kabob with saffron basmati rice.
Flame International Steak & Kabob House beckoned me for years on Santa Monica, its flames dancing on the sign. But it either appeared too expensive or traffic was too strong (it’s right next to the Santa Monica Blvd. on-ramp to the 405 freeway — as in “four or five hours to get anywhere on it”). Friday was the day. Here’s what we discovered:
The place has a lush and garish look that the Persians love, but the price wasn’t too bad. They have the absolute best humus, which I thought I wouldn’t be able to finish but demolished with the nan bread. Not sour, like Yankou’s. Slightly accented with some kind of spice. Just perfect.
I was delighted by the pink mayonnaise given as dressing for my salad. The colorfulness of the presentation was inviting, and I accordingly dove in. The pink color came from beet juice. The salad had beets, which I like and don’t often find.
On the walls the restaurant has a four panels showing nature images, presumably from Iran, alternatively waterfalls or thermal waters bubbling up in rivers. This, which the New Agey music, has quite the calming effect.
Special memories for my wife and me. The Cheesecake Factory is where I asked her to marry me — 29 years ago. Dianna and I went for our anniversary.
Go to the Cheesecake Factory for cheesecake. Nobody does it better.
Hankering for some quick Indian food but can’t afford the plane ticket to India? Try Urban India Grill on Sherman Way in North Hollywood.
We also delighted on the Mixed Tandoori, a smattering of lamb, chicken chunks of the tikka and tandoori style served on a sizzling iron skillet over a thin bed of sauced, grilled bell pepper and onion slivers. They served us two dipping sauces: one a sweet tamarind and the other mint with lemon.
The bread really is something. Baked in house, you have choose either nan or prati, which is a little thinner. The flatbreads have the best of all worlds, crispy on the outside and chewy on the inside. You could go to this restaurant just for the bread.
Shireen, the proprietor, works the restaurant with her whole family. An immigrant from Bangladesh, she met and married her husband from Indian in America. Their adult children were both working the night my wife and I visited. They are both working on master’s degrees, he in marketing, she in biology, but they’re making money to pay for their studies. The son has helped establish restaurants in Dubai and Oman for an uncle. With a husky voice, Shireen made us feel like we were in family.
Partea Boba –
15355 Sherman Way
Since then, the coffee shop merged with its parent restaurant Weiler’s, which lost its lease. The menu has diversified to include sandwiches, deli lunch and avocado toast with sunny-side-up eggs and ground Spanish olives in a paste. Weiler’s is not doing the Monte Cristo sandwich anymore. They made me a similar one. It had 58 layers of ham and 49 layers of chicken deli meat and with some provolone cheese. They covered in egg and fried it. I guess the authentic Monte Cristo is deep fried, and in their new, smaller space, they’ve done away the deep fryer. 
Papillon International Bakery –
Somebody needs to explain the rudiments of publicity to these guys. They recently had billboards up saying “Best Ponchiks in Town.” No picture of a ponchik. No explanation. The picture was of some Armenian dude, I think. No idea.
Fortunately for me, somebody — bless his soul — tipped me off to this Armenian pastry. It is a dough ball stuffed with filling and deep fried. Think of a jelly donut that is deep fried like a churro, and your imagination still won’t scratch the exponential blast of sweet goodness.
It’s all good House of Kebab –
6800 Reseda Blvd.
Holiday Burgers
Chio’s Peruvian Grill –
To live in LA is to enjoy exotic food. Now that Mexican food has spread across the U.S., Angelinos are now in a quest for new tastes from the remotest parts of the globe. Apparently over a 1,000 Peruvians call Van Nuys their home, so you can find a cache of Andes-styled eateries. Among them, Chio’s stands out. The restaurant started on Sepulveda Blvd, the grubbery is opening restaurants elsewhere in the Valley.
Crave Cafe –
Does your husband want a burger and you want sushi? No worries. There’s a place that caters to both.
Corner Grille –
Mustard Seed Budget 