"Although Angelenos will probably always mourn the loss of the iconic 101 Diner, Zach Hall's Clark Street Diner has not missed a beat in keeping the space alive. The 1970s touches, like the camel-colored booths and jagged stone wall, received some much-needed attention in the changing of the guard without losing their charm. The menu brings updated versions of nostalgic diner classics, like fluffy buttermilk pancakes made with Sonoran flour and avocado toast on Clark Street seeded sourdough."
"This recommendation isn't specifically for this weekend, but more for Los Angeles diners to start plotting their next delicious visit to Mini Kabob as soon as possible. Chef and co-owner Armen Martirosyan has been obsessively experimenting with this chicken Caesar wrap, which starts with a chicken thigh saltwater brine for two days before the meat continues to marinate for 24 hours. He ensures that the chicken cools to the right temperature so the Romaine lettuce doesn't lose its crunch, then adds a bright and zesty"
Clark Street Diner preserves 1970s diner charm with camel-colored booths and a jagged stone wall while updating nostalgic classics. The menu features fluffy buttermilk pancakes made with Sonoran flour and avocado toast on Clark Street seeded sourdough. Weekend lines can be long. Mini Kabob offers a chicken Caesar wrap developed by chef/co-owner Armen Martirosyan using a two-day saltwater brine and a 24-hour marinade for the chicken thigh. The chicken is cooled to protect Romaine crunch and finished with a bright, zesty dressing; the wrap includes crispy falafel bits often mistaken for bacon and is available only via delivery apps or the restaurant website.
Read at Eater LA
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