Crustacean

family meals with multiple choices. Delivery or pickup. 1314 7th St., (310) 393-6699, cassiala.com Crustacean Helene An’s garlic noodles have been famous for decades. She developed the recipe in the 1970s at her family’s first restaurant, Thanh Long in

San Francisco, combining Vietnamese traditions with the spaghetti aglio e olio she tried in the city’s North Shore Italian restaurants (and thought she could improve upon). She brought the recipe to Los Angeles with Crustacean in 1997. Currently you

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

Kickin' Crab's shrimp and crawfish is to taste the same amalgamation of butter, garlic, lemon and Cajun seasoning the Boiling Crab has proven to be magical when applied to an entire subphylum of crustaceans. The sauce is also marvelous when dribbled over

, shrimp and celery that manages to maintain its integrity. So is the Kickin' Crab as good as the Boiling Crab? Damn straight. And yes, for now, there are no lines.   This review appeared in print as “Crustacean Nation: A new Vietnamese-Cajun seafood joint

her signature dishes—buttery, comforting garlic noodles with crab—was born. In 1997 the Ans opened Crustacean in Beverly Hills, and it quickly established itself as a celebrity favorite. Earlier this year, the Smithsonian honored Helene for bringing

passing the torch to Crustacean’s 32-year-old executive chef, Tony Nguyen, with whom she has been developing the Da Lat Rose menu. While Crustacean is more of an Asian fusion restaurant, Da Lat Rose, which is located upstairs, will be focused on elevating

Palmer's, across the same hallway, Crustacean is slated to open in the spring. This makes no sense to me. But I suppose as long as there are people who are willing and able to drop coin on Bloomingdales' overpriced wares, there will be customers who will do

the same on Crustacean's overpriced Vietnamese food — all the while oblivious that Little Saigon lies just a few exits away on the 405. Normally, I'd save my ire until I try a place, but about eight years ago I had the displeasure of eating at the

Shell GameDonNt let CrustaceanNs glitzy reputation scare you away from the fun, inventive fare at AnQi LetNs just say my visit to Helene AnNs Crustacean in Beverly Hills was memorable for the wrong reasons. I was just out of college and wanted to

commercial for Crustacean. And it worked on me. There was a meandering koi pond set beneath the flooring and a touted secret kitchen, which was protected behind metal—a room to which only An family members privy to the proprietary recipes have access. And

Crustacean at South Coast Plaza, the long-planned sequel to the much-hyped and oh-so-trendy Vietnamese Beverly Hills restaurant that I love to complain about (let's just say that I've never paid so much to be ignored by the wait staff and

that North Shore food truck’s; he layered on the minced garlic so generously the shrimp wore it as a coat. The sauce that enrobed each shell-on crustacean was a bona-fide emulsion, an upgrade from Giovanni’s greasy slick of olive oil that happens to

of a crustacean pokes out of a lemon-colored curry fragrant with lemongrass, galangal, Makrut lime zest and a whiff of shrimp paste. Don’t want to wrench apart a sauce-drenched crab? There’s an equivalent made with boneless fish. Former colleague

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Does the three-second rule apply to customers?  That’s the very serious question racing through my mind as I’m dining at Henry’s in Huntington Beach.  I’ve just dropped a prawn on the floor of the dining room. Unexpectedly slippery, the crustacean

no pleasure quite like beautifully presented seafood, when the ideal firmness and sweetness of every fish or mollusk or crustacean has been individually considered, the most flattering preparations for each of them mastered. That’s happening here. The