Farley Elliott emphasizes the importance of a cohesive menu in LA's diverse dining scene, stating, "Look, I don't need a SINGULARLY cohesive menu - this is LA, after all - but a lot of spots in 2024 lacked focus. I'd rather have fewer items that feel like they belong than some overly complex menu reaching into too many different culinary corners at once. It's okay to sometimes do more with less."
Bill Esparza highlights the positive trend of neighborhood eateries like Budonoki, stating, "The trend towards creating lively, neighborhood spots like Budonoki has been a lot of fun, especially for people living in parts of town that were underserved. We no longer have to drive very far to make the scene. I'm very tired, though, of all the bad chilaquiles, and please stop adding mediocre breakfast burritos to brunch menus."
Kristie Hang critiques the constant comparisons to Din Tai Fung, explaining, "I was annoyed that every 'nice' restaurant opening in the SGV was immediately labeled a Din Tai Fung dupe. There are plenty of upscale spots in the area with great food and excellent service that stand on their own merits, and it's frustrating to see them constantly compared to DTF as if that's the only benchmark for quality."
Kristie Hang shares her excitement for new vendors in the SGV, noting, "I've been most excited about the wave of new vendors and stalls popping up at night around the San Gabriel Superstore parking lot. One standout is the hand-muddled duck shit tea, made with rare perfume lemons sourced from China - it started as a stand and is already opening a storefront next month."
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