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11/10/2011 03:21 pm ET | Updated Jan 10, 2012

Jonathan Gold's 99 Essential L.A. Restaurants 2011 - Page 1 - Eat+Drink - Los Angeles - LA Weekly

Instead, when I looked at the new heroes of cooking in America, I kept seeing Lukshon's Sang Yoon, Kogi's Roy Choi and ramen-slinging David Chang of New York's Momofuku: Asian-born guys classically trained in European techniques, working in great American kitchens, who decided to redirect their imagination toward street food. Their dishes have a directness of flavor, and their high-low juxtapositions still have the ability to shock, even in a world where pandan leaf and calamansi lime have become nearly as common as salt and pepper.

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