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5 Signature Dishes Angelenos Love

BY Krista Simmons | August 17, 2018 | Feature

These L.A. eateries know how to keep us coming back for more phenomenal fare.
Artichoke oysters at Crossroads

Seafood Tower at Mastro’s
Is there anything more opulent than the seafood tower at Mastro’s? The Beverly Hills, Malibu and Newport locations serve this showstopper, piled high with the freshest seafood and shellfish straight from the sea. Think oysters on the half shell, massive poached shrimp, an entire split lobster steamed to perfection and a bowl of Dungeness crab cocktail. Poseidon would be pleased.

Omelet at Petit Trois
Anyone who’s been to, or heard horror stories of, making it through culinary school knows the rigor of preparing the perfect omelet. This deceivingly simple French staple isn’t easy to master, but Ludo Lefebvre does it at his diminutive restaurant on Highland (and now at his new, larger outpost in Sherman Oaks). Made with farm eggs and topped with chives, his Boursin cheese-filled creation is creamy, decadent and consistently perfect—the embodiment of classic French technique.

Garlic Crab Noodles at Crustacean
Though Helen An’s Beverly Hills restaurant underwent a massive reno, there are some classics that will thankfully never leave the menu—namely, her famously addictive garlic noodles served with an entire garlic roasted crab in its shell. The dish was originally created at her mother-in-law’s Italian restaurant in San Francisco after she emigrated in 1975 and over the years has understandably become a celebrity favorite.

Eggs & Caviar at Petrossian
Is there anything that sounds more celebratory than caviar and Champagne? What if we told you that you could have it for brunch? Petrossian, which utilizes sustainable caviar farming practices, offers a stunning weekend service including its signature French-style soft scrambled eggs with herbs and caviar, plus a side of toast.

“Oysters” at Crossroads
There’s a good reason celebrities flock to Tal Ronnen’s high-end vegan restaurant, Crossroads. There are very few other spots in the country, let alone the city, that do meat-free cuisine quite like him. His iteration of the famed Impossible Burger will convert any skeptic, as will more refined dishes like the artichoke oysters and the cashew cheese platter.

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