Big Mac sliders with Tater Tots

Another look.

Sliced Pigs Head

Whitefish with Lentils

Pork Cheek and Caraway Sausage

Lolipop Trio

Cheesecake

Signed Menu

The man himself: Chef Stefan Richter

My sister flew in from San Francisco and wanted to try out Chef Stefan Richter's "Stefan's at LA Farm"; his new restaurant in the former LA Farm spot in Santa Monica.  She's on a mission to try every restaurant owned by a Top Chef contender and since Stefan was runner-up (and someone she felt should have won) she was particularly excited to try his food.  The ambiance of the restaurant was very nice with great spacing in between tables, a full bar in the front and Pabst Blue Ribbon in bottles.  Aside from the great selection of beer, wine and special mixed drinks; the contemporary cooking was excellent.  Small plates with great flavors.  His standout Mini Big Mac was bite-sized but the flavor packed a punch.  I don't think I've ever had a slider that good.  Hands down.  And you know I'm all about huge portions, this is one burger that does not need to be huge to have great flavor.  They went well with with the tator tots and the Arrogant Bastard ale I was drinking.  We had several small plates, and a couple entrees which were also on the smaller side, but just enough food to feel satisfied.  I had the whitefish which was silky and soft and my sister had the pork cheek which was very good.  And to top it off, we had a great time with the master chef himself.  He signed a menu for my sister, chatted about the show and overall showed us a great time.  The hospitality and service was very good.  It should be noted that the way Chef Richter wants you to experience his menu is to order a lot of the small tasting items (which are very cheap) so you have a chance to experience a wide range of his food.  If you are going to treat yourself and your guests give this place a shot and hang out with Chef Richter at "Stefan's at LA Farm."

3000 W. Olympic Blvd.
Santa Monica, CA 90404
(310) 449-4000

There is ramen and then there's Daikokuya.  The ramen at Daikokuya cannot be matched by any other noodle house in LA.  I'm a firm believer in this statement.  Not that I wouldn't have ramen anywhere else but the ramen here is very unique and full of flavor.  The secret is in the broth, made from boiling kurobuta pork bones overnight and letting it reduce.  I went for the kotteri flavor which is made from using the back fat, I highly recommend this.  Then they load up the noodles, marinated boiled egg, bamboo shoots, bean sprouts, green onions and kurobuta pork belly chashu.  It's a ramen experience like no other.  We also got a side of tempura which was freshly made and the sliced roast pork which was very good.  Seared kurobuta pork belly chashu with some green onions and a sweet sauce.  Very tender and succulent pieces.  The main issue is the wait, but if you are willing to wait it out it is definitely worth it. 

327 E 1st St
Los Angeles, CA 90012
(213) 626-1680

In these desperate economic times you can't go wrong with freshly cooked whole Peruvian chickens for about 6 bucks.  I just stopped in after driving by the signs a couple times and I will definitely be back.  Great flavor, moist and not too salty if you are in the area, I highly recommend this over Jack In the Box.

I took time out of my busy schedule to surprise my family with a homemade turkey dinner not provided by Ralph's.  No funny business with this bird, just Old Bay, Herbes de Provence, alot of worry and TLC.  The result was delicious and it only took 6.5 hours! lol

Hope you all had a great Thanksgiving, and this might be a week late but better late than never!

I'm a sucker for diners and I feel bad that a) I haven't been able to blog as much and b) I don't get out to the westside very often.  But I had a great time here, cheap food, cheap drinks, cheap everything really.  A classic diner atmosphere that has withstood the test of time and leaves irony outside the door; if you get my drift.  No one in here was under 50 except me and my pal and that's how I like it. 

I have a soft spot for the McRib.  I get at least one every time they "bring it back."  Because we all know they say this is the last time, but you can never say "last time" with the McRib.  I think part of my love affair with this messy sandwich is that it reminds me of my elementary school lunches.  The fake McRib you'd get with your lunch ticket that was steamed in a paper container with a plastic seal.  Those were the days.