"Weekend dim sum is often quite the event. Crowds form outside restaurants in the San Gabriel Valley to secure a coveted table at places like NBC Seafood, where carts filled with har gow or steamed bao whiz by. But dim sum doesn't have to be a whole affair. I've become a regular at the takeout window at Won Kok, a longtime dim sum standby in Chinatown."
"Los Angeles's Little Ethiopia district is a bit of a trek from me, so I love that I can still get excellent Ethiopian food at Aunt Yvette's Kitchen in Eagle Rock. The move, of course, is to get the vegan combo and delight in the garlicky braised kale, stewed split peas dyed a highlighter shade of yellow from turmeric, and a softened and sweet carrot and potato medley."
"I also can't skip adding Ethiopia's national dish, doro wat, to the mix. The braised chicken and hard boiled eggs smothered in an aromatic berbere stew and scooped up with pleasantly sour injera is one of my favorite bites. Make sure you make a reservation if you're planning to visit as Aunt Yvette's space is small, and don't forget to tack on the banana split for dessert."
Won Kok in Chinatown offers takeout dim sum favorites such as egg custard, barbecue pork bun, and zongzi, with shorter waits on weekdays and an option to picnic at Los Angeles State Historic Park. Aunt Yvette's Kitchen in Eagle Rock serves an appealing vegan combo featuring garlicky braised kale, turmeric-bright stewed split peas, and a sweet carrot-and-potato medley. Doro wat presents braised chicken and hard-boiled eggs in aromatic berbere stew, traditionally eaten with pleasantly sour injera; reservations are recommended because the space is small, and a banana split is suggested for dessert. Basque cheesecake is noted as a favored crustless dessert.
Read at Eater LA
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