Depending on your timing, “the barbecued beef brisket at Bludso’s can be as good as barbecue gets,” offers your “dawg” J. Gold on Compton’s popular Texan BBQ joint. He gives the greens here serious kudos as well. [L.A. Weekly]
Though the pastas might be a little too saucy, if Brad A. Johnson had to nitpick, Osteria La Buca and its pizzas are the best they’ve ever been with Alberto Lazzarino in the kitchen. [Angeleno]
In the midst of L.A.’s big brasserie craze, “Delphine has among the most assured brasserie cooking in town,” Jonathan Gold finds, even if the first week revealed “confused service, a weird 15 percent service charge and the usual opening-night jitters.” [L.A. Weekly]
Though plates “tend to resemble something an aspiring cook with a subscription to Bon Appetit would whip up,” S. Irene Virbila finds Vinoteque’s flavors “focused and direct” in a favorable one-and-a-half star review. [L.A. Times]
If Juustoleipiä, or bread cheese, is what you’re searching for, it’s going to be a hard slog that probably won’t turn up the reindeer-milk variety, J. Gold finds, though it can be ordered for you at Studio City’s Artisan Cheese Gallery. [L.A. Weekly]
Lomita’s Indian restaurant Tandoori Nights “offers a lot of flavor in every one of its many dishes,” thinks Merrill Shindler. [Daily Breeze]
