New LA Chinese ie San Gabriel Valley grub is fresh and clean tasting, maybe closer to home cooked and leaps better than your standard hole in the wall. Nicer SF establishments with very refined food exist, but you can get that in LA too. Street Chinese in SF tends to be heavier, greasier, more traditional or Americanized, and just kind of tired. What SGV has is a very steady customer base with a new immigrant palate that prizes lighter, healthier food and broad array of dishes. No need to pander. Plus, love or hate, SoCal gets all the Asian food trends and popular restaurants first.
Tres leches mini cake.
Fishy, unpleasant flavor with yellowed potatoes swimming in cream broth. Strongly discouraged.
Boudin is classic San Francisco, where a show kitchen pumps warm air scented with the tang of fresh sourdough into oncoming tourist traffic and funnels hungry travelers straight into a crazy money trap full of gourmet novelties. The soup, however, is easy to love, redolent of briney clams, balanced by just so cubed potatoes, all swimming in a base of mild herbs and cream that is whipped up to a strangely fluffy consistency. Texture is what sets Boudin apart, because the base is somewhere between a finely mashed potato, hearty enough to stand a fork in, and frothy clouds.
Quick as cotton candy, Ready Player Go spins a compelling yarn and dissipates on the tongue. While glancing off some deep thoughts, the author really doesn't ask hard questions. But the novel is a fine vehicle of nerdy easter egg hunt for anyone currently between the age of 30-40.
