My dear friend Jason Bernstein, occasional AKOY contributor and soon-to-be restaurateur, has been holding down 11 in 11 for the past 5 years along with his meticulously organized cousin Mark Flaisher, the brains behind Jason's formidable brawn. I've been doing this madness with them for the last 3 years, and it's always awesome. This year, they joined forces with another mighty eater, our boy Noah of Man Bites World. Noah's been doing a different country's food every day for the last 2 months, so in a synergy not seen since someone put chocolate in my peanut butter, yesterday was 11chINa11, an epic day of Chinese eating.
how to become a folk hero, lesson one: shades indoorsThis also marks the year when 11 in 11 became a media darling: among the 30 or so random people that came in and out of our crew throughout the day were Lesley Balla, editor of Eater LA, and Jeff Miller, editor of Thrillist LA, chilling and chowing until the last bite and sip. Considering I spend way too much time every day reading their writing, (hitting the refresh button 70 times a day in Lesley's case), it was quite exciting to put real live people to the words, especially people as warm and down to earth as these two. In fact, the entire crew was great, and when we weren't stuffing our faces, we were laughing giddily much of the day.
You can read Noah's detailed account here, but I'll give my short-attention-span version. Oh, and it turns out my attention span is so short that I didn't start the day until stop number 5. Here we go...
UPDATE: Here's Lesley's post on Eater. Now, here we go really...
- China Islamic
Or, "I'm not sure what it is, but I know it's not pork." I've been wanting to go to this place for years, as I've been fascinated by the Muslim-Chinese mashup that is Western China cuisine since a friend described their "big, slurpy noodles, tiny spicy kebabs, salty breads, and a dish that is only known as 'Big Plate Chicken'". Much of what we ended up ordering, rushed as the kitchen was about to close, was typical 'fortune-cookie' Chinese dishes, though without a piggie in sight. But the knife-cut noodles were just as big and slurpy as I'd hope, and an entire lamb section on the menu is intriguing enough to pull me back to the place.
knife cut noodles: they're slurpyGeeky culture note: Islamic calligraphy on Chinese scrolls. Rad, and also beautiful.
- Yung Ho King Tou Chiang
no really, they're crullers.This place was touted to us as doughnuts and soy milk. I was thinking sweet fried dough and maybe some delicious beverage like the roasted sesame soy milk I've had at Viet's. Silly me. While the tiny bakery was totally sweet and accommodating to our raucous takeover despite a near-hopeless language barrier, their offerings left us, well, hungry.
Forest likes soy milk.
No. Like, reeeeelly likes.- Banh Mi and Che Cali
hi, i'm blobIt's not Chinese, but it was across the street from the cruller place and delicious, so we stopped in. Aside from shockingly cheap Vietnamese sandwiches, freshly made summer rolls, and much more, they had baby 'tacos' made from sweet rice and coconut -- just precious --, and mung bean black sesame mochi: slimey black blobs that reminded me of the slop at the dinner table that burbles right off the plate in Better Off Dead, but were oddly delicious -- to me, anyway.
cutest tacos ever - Lu Din Gee Cafe
quack
Peking pancakes in tortilla container. I love Los Angeles- Half & Half Tea House
Witness the glory of the brick!I think this was my favorite stop. I wish it was walking distance from my apartment. Tucked in a supermarket shopping center, it's a cozy teashop with super-friendly young servers, funky glassware, and the miracle that is Brick Toast. Take a thick square of white bread (the "brick"), spread both sides with butter, top it with something delicious like almond cream or caramel (or tuna, if you prefer), toast it in the oven until the it's browned on top, soft in the middle, has the sweet aroma of buttered popcorn, and is utterly delicious.
A mountain of brown sugar shave ice with sweetened condensed milk, boba, egg custard, and more was another highlight, and all the milk teas, hot and cold, were also nice. None of these can compare, though, to the culinary paradox that is honey, plum, and tomato juice. What does it taste like? Confusion.
tomato-honey-plum juice will Scramble Your Face.- Yunnan Garden
perfectly cooked snow pea tendrils in the back thereNot sure what the cultural significance of this one was, but we managed to get our waiter to do one of those, "Are you sure you want to order that, gringo?" double takes, so I was pleased. The dish in question was fish cubes with corn and pine nuts. Random, but turned out to have a pretty simple flavor profile that appealed to the five-year-old in all of us. Good thing too, as everything else on the table was way too spicy for Baby Tannaz. But I ate it all anyway and didn't even cry.
- Jay Dee Cafe
By the end of the night, we all knew each other's life stories, new food adventures had been plotted, and there was just about enough goodwill bouncing off of us that, if used wisely, might have brought world peace. Love is in the air, friends, and so I offer you, a portrait collage of some of the lovely 11 in 11 kids that made it through the home stretch.
* OK I know it was actually the 15th. But, like, branding, OK?
** Thanks to Mark Flaisher for his smooth photographic stylings on a few of these pics.
