Travel Reference
In-Depth Information
144
search of a stylish lunch or sit-down snack, Traxx features a menu with the same cosmo-
politan flavor as the station itself. Samples range from “small plates” of red chile-crusted
shrimp, and “really good” (and they ar e) crab cakes with a chipotle kick to main dishes
such as por k chops with mission fig polenta and the much-talked-about G orgonzola-
crusted beef tenderloin pr esented atop crispy mashed potatoes. The top desser t is the
crunchy chocolate truffle cake with crème anglaise.
In Union Station, 800 N. Alameda St. (at C esar E. Cha vez Ave.), Los Angeles.
&
213/625-1999.
www.
traxxrestaurant.com. Reservations recommended for dinner. Main courses $19-$28. AE, DC, MC, V. Mon-
Fri 11:30am-9:30pm; Sat 5-9:30pm. Free valet parking with validation.
Yang Chow Restaurant
CHINESE Open for mor e than 30 y ears, family-
operated Yang Chow is one of Downtown's most popular Chinese restaurants. It's not the
dining room's bland and functional decor that accrues accolades; what makes Yang Chow
so popular is an inter esting menu of seafood specialties complementing w ell-done Chi-
nese standards. After covering the Mandarin and Szechuan basics—sweet-and-sour pork,
shrimp with br occoli, moo shu chicken—the kitchen leaps into high gear , concocting
zesty dishes such as sautéed pork shreds with spicy garlic sauce, hot and spicy whole fish,
and spicy Hunan beef. The key to having a terrific meal is to first or der the house spe-
cialties—Slippery Shrimp and plump steamed pork dumplings—and then ask for recom-
mendations from your server.
819 N. Broadway (at Alpine St.), Chinat own.
&
213/625-0811.
www.yangchow.com. Reservations rec-
ommended on w eekends. M ain c ourses $8-$14. AE, DC, MC, V. Sun-Thurs 11:30am-9:45pm; F ri-Sat
11:30am-10:45pm. Free parking.
6
INEXPENSIVE
Cole's, Originators of the French Dip
Finds
TAVERN There are two schools
of thought about wher e the F rench dip originated: O ne is that it was at P hilippe The
Original (p. 145), the other is her e at what used to be called Cole 's P.E. Buffet. To add
flame to the debate, Cedd Moses, the nightlife impresario who spent $2 million to reno-
vate the restaurant and bar, added “originators of the French dip” to the name when he
reopened it in 2008. Once touted as being the oldest operating restaurant in Los Angeles,
Cole's is an institution dating back to 1908 when it ser ved as a stopo ver for trav elers
going through the P acific Electric building. Today it looks as old as it ev er did, ex cept
now the bar tenders are handsome young sorts who throw together classic cocktails like
Sazeracs and Rickey's. Chef Neal Fraser helped revamp the menu, making the lamb and
beef sandwiches mor e palatable than ev er, but her e y ou dip the br ead y ourself (at
Philippe, the counter maidens do it for y ou). Make sure you save room for the fantastic
apple or pecan pie.
Tip:
Look for the door with a picture of a cocktail on it, walk in, and
you'll find Varnish, a speakeasy-type bar with its o wn drink menu.
118 E. 6th St. (at M ain St.), Do wntown.
&
213/622-4090.
w ww.colesfrenchdip.com. M ain c ourses
$8-$12. MC, V. Mon-Sat 11:30am-2am; Sun 11:30am-11pm. Metered street parking.
Langer's Deli
BREAKF AST/DELI A leader in L.A. 's long-r unning deli war—Al
Langer and his son Norm have been serving the business community and displaced New
Yorkers since 1947—this deli-institution makes some of the best kishka and matz o-ball
soup this side of the H udson. For many, however, it's the fresh chopped liver; lean and
spicy hot pastrami sandwiches on crispy r ye; and melt-in-y our-mouth corned beef that
make Langer's L.A.'s best deli. After the riots, when things got dicey around this MacAr-
thur Park neighborhood, the r estaurant began a curbside pickup ser vice: Phone in your
order with an ETA, and they'll wait for you at the curb—with change.
