9 briskets. My dad doesn’t mess around. 
Ceviche at a sports bar? Tapatio a must.
Chef Mark Gold and a few seasonal items from his menu at Chez Soi in Manhattan Beach including: beets, strawberry and burrata; corn ravioli with lobster claw; hamachi, tomatoes and baby squash.
Nice legs. #626NightMarket (at 626 Night Market)
Only one way…or 4 ways to celebrate National #Donut Day. Maple #bacon, red velvet & blueberry. (at SK’s Donuts & Croissants)
"A raw bar features 16 varieties of oysters, served with horseradish and mignonette. Clam chowder comes in threes in the “Chowda” sampler, hot buttered rolls topped with flaky salt are served in a cast iron pan and oysters wrapped in smoky bacon — angels on horseback — straddle pieces of toast atop a lemony cream sauce."


How they roll at Connie & Ted’s opening night. #lobster (at Connie and Ted’s Seafood Havenhurst @ Santa Monica 90046)
WATCH:On this week’s “Forkin’ Amazing,” Dominic & Jenn chat with Russul Rassallat of Tapenade West LA while snacking on some his offerings: two types of tapenade, fresh burrata with strawberries, and two types of panna cotta. Also, in 7.5 Things You Need in Your Mouth Now, a list of where to get your BBQ fix in LA.
Forkin' Amazing: 6-3-13

WATCH: Dominic & Jenn chat with Chef Russul Rassallat of Tapenade West LA and taste two tapenades, burrata with strawberries and two panna cottas. 

Smoked turkey leg with white BBQ sauce. An Animal favorite on today’s Forkin Amazing list. (at Animal)