"I always love to see how a fine dining chef interprets the classic burger, and Dave Beran's version at Pasjoli is tremendous. Available only at the bar, you can smell the dry-aged beef wafting from the plate as soon as it arrives. Built around molten white cheddar cheese and rich bone marrow aioli, the brioche bun collapses fairly quickly but manages to contain the medium-sized burger."
"It's hard to believe that some of Los Angeles's most exciting Sichuan cooking hides on Pasadena's idyllic Green Street alongside dental and chiropractic practices a stone's throw from Pasadena City College. Here at Sichuan Street Food's tiny, two-story walk-up, Chengdu-trained chef Yong 'Leo' Zhu prepares the region's greatest hits alongside deeper cuts made with bullfrogs and pig kidneys."
"The twice-cooked pork was especially good with its balanced burn and long, thin strips. Also fantastic were the delicate kidneys prepared in a soy-based sauce along with plenty of fresh ginger and scallions. The kidneys' supple and tender texture impressed me so much that I ate the leftovers."
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