The editors at Eater Los Angeles dine out several times a week, if not per day, which means we’re always encountering standout dishes that deserve time in the limelight. Here’s the very best of everything the team has eaten this week.
Banana bread cinnamon roll at Cinnies in Downtown L.A.
When Nicole Rucker’s
Fat and Flour left Grand Central Market, the stall left quite a sweet legacy to live up to. Luckily, Cinnies, a cinnamon roll pop-up from Kiki Meyers, fits the bill. A roll with the classic cinnamon filling is a constant presence, but venture beyond the usual to be rewarded with versions such as lemon blueberry or one of the rotating specials, like last week’s banana-infused roll in collaboration with Gone Bananas Bread. It’s sweet, fruity, and manages to use a healthy dose of banana without moving into saccharine Laffy Taffy territory. All the rolls get served warm with a thick smear of frosting on top and are best eaten immediately, though they can withstand the fridge. While at the market, make an afternoon out of it and check out some of the other vendors such as Sarita’s Pupuseria or La Sandunga. 317 South Broadway, Los Angeles, CA 90013. — Rebecca Roland, deputy editor, Eater Southern California/Southwest
Suadero taco from Ditroit Taqueria in the Arts District
I thought I found my favorite suadero taco in all of Los Angeles at Komal, but Ditroit is certainly vying for that spot. The price point of Ditroit’s taco may be jarring — a single suadero taco clocks in at $9. But when the taco arrived, I immediately understood why: it’s massive. (At this portion size, I’d tap out at two.) Each taco arrives piled with tender chunks of brisket and a sprinkling of chicharrón, the latter providing textural contrast against fall-apart beef. Artfully placed and thinly sliced purple radishes offer freshness. Wash down the suadero with Ditroit’s palo santo drink, a refreshing yuzu lemonade with an herbaceous kick of mint and its namesake palo santo; finish the meal with a golden churro ring served alongside spiced chocolate sauce. 2117 Violet St, Los Angeles, CA 90021. — Kat Thompson, audience editor, Eater Southern California/Southwest
Shredded oxtail bao from Leona’s Sushi in Studio City
I love Los Angeles for so many reasons, but having the ability to have sushi, sashimi, or udon cacio e pepe on a Sunday night while downing a refreshing sake and St. Germain cocktail bursting with citrus and salt reminded me why this will likely always be home. Since 2022, Studio City’s Leona’s Sushi has remains one of those places that incorporate a small portion of traditional sushi and robata, while diving into Peruvian (seafood risotto with a saffron amarillo sauce), Mexican (sushi tacos and churros), and other experiments as they see fit. I loved snacking on the shredded oxtail bao, which felt saucy with deep hints of garlic, ginger, soy sauce, and a touch of heat. The main room with high ceilings and a wide window facing Ventura Boulevard always adds to the vibe, but the center plant-filled lounge also feels worth visiting with friends for a drink. 11814 Ventura Boulevard, Studio City, CA, 91604. — Mona Holmes, editor, Eater Southern California/Southwest
Shoyu ramen from Shimamoto Noodle in Irvine
The inventor of the Ramen Burger, Keizo Shimamoto, has reappeared after a yearslong hiatus following the closure of his San Juan Capistrano restaurant Ramen Shack back in 2022. Now he’s operating out of a tiny cloud kitchen space in an Irvine office park, which has a few tables outside as well as a semi-shaded parklet with picnic tables. Planes landing at nearby John Wayne Airport roar by every few minutes, amounting to a somewhat strange place to have one of the best ramen bowls in Southern California. You can indeed get the original Ramen Burger (I was there at the four -hour-long lines in Torrance back in 2013 for Eater Los Angeles), which still hits if you’re into a carby noodle bun, but the shoyu ramen shows maturity and restraint from the talented ramen chef. After curing the tare for two weeks, Shimamoto builds a chicken broth and pours it over homemade noodles that show flints of darker wheat, their firm and satisfyingly chewy texture distinct from mass-made ramen. Thick pork belly chashu adds to an otherwise modest portion that feels lifted right out of a top-flight Tokyo ramenya. Given its far-flung location, I can’t see myself returning too often, but when the urge for uncompromising ramen hits, I may just trek to Irvine to satisfy it. 17951 Sky Park Circle, Suite H, Irvine, CA, 92614. — Matthew Kang, correspondent, Eater
