recognize, as the poet Toi Derricotte reminds us, that ‘joy is an act of resistance’? Can we cook and laugh while we remember, remaining rooted in tradition while telling the full story of America and Black life in it?” Virtual forum on food waste and
dip into simmering bowls of rich broth before consuming them in one unbroken slurp. The porky broth is remarkably dense and rich, and the noodles have a springy, tensile strength that makes them a joy to slurp. You can order your tsukemen topped with
-kitchen.business.site Tabbouleh Oaxaca salad with tomatoes, cilantro, onions and citrus. (Calvin B. Alagot / Los Angeles Times) Joy (88) The Taiwanese menu at this Highland Park treasure is remarkable in its concision and its enormous appeal: a few soups and bowls of
Angeles Times) Joy (88) The Taiwanese menu at this Highland Park treasure is remarkable in its concision and its enormous appeal: a few soups and bowls of noodles, a handful of rice dishes, half a dozen riffs on sandwiches. Take a moment before ordering to
favorite at Joy. (Mariah Tauger / Los Angeles Times) Konbi (58) Come in the morning or early afternoon to Akira Akuto and Nick Montgomery’s 10-seat Echo Park cafe and marvel at its precision constructions modeled after Tokyo convenience store sandos, with
Joy, a year-old Highland Park treasure, is at once remarkable and unremarkable. Remarkable in its Taiwanese menu’s immense appeal; balanced, like too few things are these days, in the scales of justice between virtue (this food feels very fresh and
bright) and indulgence (this food is seriously comforting). And unremarkable in the most loving sense: I’m not putting Joy on a list of the top 20 places a visitor to Los Angeles should dine right now. But as a local? I’m meeting a friend here once a week
its to-go container to a platter, at home. Eating the meal they prepared out in the world was a different, more resonant kind of joy. Azizam, which means “my dear” in Farsi, turns up every month or so. In the last two years, Ma and Sesar have appeared
at Melody Wine Bar in East Hollywood, Brain Dead Studios on Fairfax and on nights at Pearl River Deli in Chinatown when the restaurant is otherwise closed. By day, Ma is a manager at Pine & Crane and Joy, and Sesar is a director at an art gallery. The
times a week. And once in a while, I come across something so spectacular, it would be a shame not to share it. This week’s column is all about two dishes that bring me joy. Two dishes I hope will bring you joy as well. And yes, one of them is fried
served at the flagship and include a few that draw from Joy in Highland Park, her third restaurant. There are garlicky, vinegary vegetable salads; three-cup chicken perfumed with basil; hoisin-slicked beef roll; lu rou fan (minced pork over rice with soy
during afternoons and evenings at Joy, but I prefer it for breakfast. If you’re sticking around, home in on the range of Taiwanese oolong teas — from delicate, almost buttery shan lin xi to smoky-rich dong ding roasted over charcoal. Few restaurants
, expect a generous, gloppy rim of chamoy and Tajín along with a sweet and smoky tamarind straw and a Rebanaditas. The brewery, like the house michelada, always feels like a party. — J.H. Genever’s Happy Happy Joy Joy served in a panda mug. (Brian van der
areas of Germany and France. There are a few on the bottle list, along with more than 20 varieties of gin, but where the bar really shines is in beverage director Kelso Norris’ cocktails. The Happy Happy Joy Joy is a new addition that marries gin, Ming
that is a comfort-food staple in Taiwan. Vivian Ku’s wonderful lu rou fan at her two restaurants, Pine & Crane and Joy, is but one expression among the range of Taiwanese restaurants across Los Angeles. Tao and Ye readily acknowledge its popularity
that is a comfort-food staple in Taiwan. Vivian Ku’s wonderful lu rou fan at her two restaurants, Pine & Crane and Joy, is but one expression among the range of Taiwanese restaurants across Los Angeles. Tao and Ye readily acknowledge its popularity