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Restaurants & Bars 4

MAKO - can't say enough good things about this BH gem

bonbouffe | Nov 16, 200401:19 AM

Went to Mako on south Beverly in BH - haven't been there in several years, but had a great meal then - and it still is so darn good, I can't believe it's not packed. Here's the long but heartfelt debrief (for those looking for the street cred reference, we are AOC, Angelini, Chameau, Josie fans):

Small room, all with a view of the kitchen, the bar and the wine room, great lighting, 10 tables, and with the music and the non-english speaking diners, you are no longer in LA. Chef Mako presides with a watchful and friendly eye. Service attentive (a bit chatty, but always professional) - and when was the last time someone poured your wine in your glass at just the right moment ... that would be AOC...

Food: yellowtail sashimi fantastic, perfect temperature, amazing black pepper sauce and my wife the pickiest sashimi eater in town could only say "yum". Next the shrimp spring rolls - in a martini glass, pull out the rolls before the get soggy in the sauce, then dip and devour. The shrimp perfectly cooked, with a hint of mushroom, spring roll and ginger - it all comes together. Next, the lamb with basil sauce (think Chinois mongolian lamb chops redux): well for those chasing the dragon for lamb chops in town, saddended by the overcooked and chewy inferior chops most try to pass off, loving the lamb chops at Angelini but craving a different but equally satisfying bite, here it is. Medium rare, spicy soy glaze, cool basil sauce, we could have ended there but no... green beans sauted with the perfect crunch, hot, and asian spice... and finally the wock fried whole halibut (chinois style catfish): whole fish fried, presented table side, then you are given a black bean truffle sauce that together send you into the food coma that you so rarely enter.

Wine: Good California selection, but we went for the Gigondas at $54 (props for the Gigondas - you're misssing the great food wine of the year if you aren't drinknig it every chance you get). And finished with just a glass of Bonny Doon Vin de Glacier.

All in all, very satisfying (did I mention served family style), not too fussy, top ingredients, and a secret that should really be shared. We're not one to gush about eats in town, so finding one so solid is a welcome surprise. Add it to your rotation or for any excuse you can get.

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