Hillary Eaton

Originally appeared on LA Weekly

The Fijian Version of Ceviche Is a Tropical Powerhouse of Coconut, Lime and Chili

Helmed by Aussie chef Louis Tikaram, West Hollywood hot spot E.P. & L.P. has brought L.A. the type of modern Asian cooking that is often categorized as “pan-Asian.” But in this case, the cuisine would be more aptly described within the context of its origin: Australia.

Tikaram’s cooking comes from a country culturally steeped in — and immensely populated by — central and Southeast Asian immigrants. It’s a melting pot where different cultures and cuisines collide with native traditions and flavors.

At E.P. & L.P., that regional diversity is combined with California’s unparalleled fresh produce and reflected in dishes such as abalone with hand-ground curry paste and Thai aromatics, wood-grilled lamb neck with lettuce, herbs and chili jam, and succulent octopus with farmers market greens. It makes for a unique dining experience that draws inspiration from Asia and Australia as much as it does Los Angeles itself. 

Originally appeared on LA Weekly

Silver Lake’s Knuckle & Claw Is Now Slinging Lobster Rolls in Santa Monica

Westsiders, rejoice: You now can get Silver Lake’s popular Knuckle & Claw lobster rolls without having to cross the 405.

The second outpost of the Martha’s Vineyard–inspired seafood shack from owners Nikki Booth and Chloe Dahl is the latest spot to grace Santa Monica’s bustling Main Street. It’s offering its simply dressed seafood sandwiches plus a few new menu items exclusive to the new location.