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Assorted treats

Vital Information | Jan 9, 2004 11:31 AM

One night, we took a jaunt down 8th Street for Oaxacan, as so many people seem to claim that this Guelaguetza is significantly better. Honestly, we found nothing different, but it was a Monday night, maybe not the best night to check out a restaurant. What we did find, was a very LA Mexican and Central American bakery across the street. Like so many neighborhood donut shops, it just speaks to the fact, that LA is filled with above average bakeries all over the place. I filled up 2 bags with cheese centered things, seeded thick cake like breads, flaky things, I'm sorry, the Korean owner only knew the names of these things in Spainish, but they went great with my coffee the next few days at the breakfast buffet.

Other treats tried along the way:

Primo's Donuts - I could not let Chino Wayne down, and we made a concerted effort to get here, unfortunately, our concerted effort came too late--partially, again I had got Sepvulda and La Cienga mixed up. I remembered Sawtelle hitting one (it curves near Sepvulda), but we were on La Cienga. Thus, we got to Primo much later in the day than first planned, and when we got there, most of the donuts were gone. They made us an extended bakers dozen of about 18 donuts. Still, the glazed twists and glazed circles did not really do justice to its fame, and I feel I cannot really judge.

Stan's - Actually, of the 3 donuts tried, only one was special. The reeses peanut butter with fresh bananas was just the right combination of originality and skill that makes Stan's a special place. The cherry cheese just tasted pasty and the blueberry fritter was too sweet. So, right now, I love Stan's, I just know they are all not ideal.

Place behind Silom Grocery, Thai Town - In the parking lot behind this large grocery store, a couple cooked up very traditional Thai coconut treats in black iron pans very much the same as used for apple donuts at the Hollwood Farmer's Market. These treats are semi-circles of coconut milk custard, accented Thai style with sliced green onions. It was a treat of textures and tastes. As ChefG of Trio tries, this dish featured a distict skin and then an an almost set interior and finally, a jarring, unexpected flavor. A dollar very well spent!

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