Where can I find 7 courses of beef in LA? (Or OC if there's nothing good in LA.) I found a posting from 2000 recommending Phuong/Pagode (also in Jonathan Gold's book, IIRC). Is this place still open and still good? Any others to recommend?
I've never had this experience before, but I'm keen to try it. Does anyone have suggestions on how to the make the most of it and how not to look clueless (or alternatively, a place that doesn't mind clueless people)?
Thanks, fellow Chowhounds!