What to eat now: Can a tinned fish board be better than a charcuterie?
LA TimesAs a food columnist, I’m out almost every night, trying new restaurants, stands and trucks. After trying the one at Ray Garcia’s new restaurant at the Walt Disney Concert Hall, simply labeled “caviar” on the menu, I’m convinced it belongs on nothing else. Tinned fish boards at Bar Moruno LA I’m about to make the argument that tinned fish boards are better than charcuterie boards. We brushed and grilled our skewers then dragged them through the yellow huancaina sauce, a grainy pepper cheese paste that tasted like a cheesy hummus one would be lucky to find at Trader Joe’s. Places to try this week Asterid, 141 S. Grand Ave., Los Angeles, 972-3535, asteridla.com Bar Moruno, 3705 Sunset Blvd., Los Angeles, 546-0505, barmorunola.com Causita, 3709 Sunset Blvd., Los Angeles, causita-la.com Onizuka, 514 N. La Cienega Blvd., Los Angeles, 278-1337, onizukala.com
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