DTLA, Los Angeles ยท restaurant
Globally-roaming small plates where the curried goat with masa chips and roasted oysters are both the obvious call and the right one. The green beans (fish sauce vinaigrette, cashews) have been ordered so many times they barely qualify as a choice anymore. Sunday brunch brings the potato crepe, a banh xeo riff that explains why the room fills well before noon.
Curried goat with masa chips, radishes, and pickled vegetables. Go-to order for good reason.
Fish sauce vinaigrette and cashews turn these into the must-order vegetable in DTLA.
Baked oysters with seasonal toppings; practically every table orders these.