#signature-dishes

#signature-dishes

It's a challenging feat to interrupt the already boisterous Thai food scene in Los Angeles, but chef Deau Arpapornnopparat did just that when he opened Holy Basil in early 2021. The Bangkok street food-inspired empire began as a simple Downtown Los Angeles window and has since expanded to Atwater Village and, most recently, Santa Monica, with an impending move to a larger Arts District space. The food at Holy Basil does not hold back; it is spicy, electrifyingly sour, and viscerally vibrant and memorable.

The iconic Panda Inn has been a fixture of Pasadena for the entirety of my life. Its Chinese American dishes, even in my childhood, remained consistent; the space ideal for large family gatherings. Since its 2024 remodel, which included a revamped menu, new life has been poured into the seminal restaurant that inspired a fast-food dynasty. Go for the classics, stay for surprisingly in-depth sushi menu with tangy sashimi preparations that act as palate openers before the main event; glamorous venue; and easy, seamless service.

My first taste of the big leagues was when I worked at Mario Batali's restaurant Babbo. Interning at the hottest restaurant in New York at the time was such a formative experience. The signature dish there was beef-cheek ravioli, with a sauce made from crushed squab livers. I had never seen food like that before, and everything about that experience shaped me as both a chef and an entrepreneur.

Not long after Nobu opened its first location, cofounder Drew Nieporent noticed that diners were coming in with special lists. This was decades before the likes of Yelp or TikTok. But some customers had been blogging about their experience on personal websites, sharing posts like "how to order at Nobu." "Guests would come in with printouts of the list, with step-by-step tips to make the most of the meal,