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Favorite tableside (and free) condiment?

ipsedixit Jul 20, 2006 09:29 PM

What's your favorite condiment that restaurants provide gratis (and I'm not talking about regular Heinz ketchup or mustard and the like).

Here's mine (in no particular order):

1. Hot Mustard (Philippe's)
2. Diced/preserved mustard greens (Ding's Garden)
3. Chili sauce (Dragon Mark)
4. House black vinegar (Triumphal Palace)

*I would include the free kimchi at Dumpling House on this list, but to label kimchi a "condiment" would be a true injustice to all things pickled ...

  1. w
    Wes Jul 21, 2006 12:40 AM

    The BREAD with Balsmic Vinegar and Olvie oil at Maria's Kitchen.

    1. bigmidget Jul 20, 2006 11:57 PM

      Salsa could have it's own thread... but I have to give La Tolteca in Azusa their just due. THE SALSA YOU'LL DRIVE AN HOUR FOR! And yes, they'll sell you a 1/2 gallon with chips to go with it!

      1. MEalcentric Jul 20, 2006 11:55 PM

        1. Garlic sauce at Zankou.
        2. Aji at Nory's Peruvian
        3. Sirachi for pho

        1. PaulF Jul 20, 2006 11:21 PM

          I crave the hot sauce at Falafel King in Westwood.

          Not just the heat, the flavor is something I literally get cravings for. I order food there just to have something to cover in hot sauce.

          I also crave the vegetable chutney at Akbar. It's little carrots and corn and green veggies cut so small they are like the frozen veggies you buy in a bag. But they are covered in a hot sauce that really burns. I can eat a whole jar on the naan.

          1. liu Jul 20, 2006 10:59 PM

            Hazelnut-chocolate spread at Le Pain Quotidien. (Only at some locations is it out on the tables for your "discreet" use.) And if you have a spoon, you needn't wait for the bread!

            1 Reply
            1. re: liu
              TravelPath Jul 21, 2006 01:36 AM

              A basket of their bread with this spread and a cup of coffee is one of my favorite breakfasts...dessert too!!

            2. s
              silverlakebodhisattva Jul 20, 2006 09:52 PM

              I'm going with tamarind chutney. Gill's and Indian's Oven come to mind.

              1. j
                JBC Jul 20, 2006 09:47 PM

                C l a r i f i c a t i o n - - - R e q u e s t e d

                Does the restaurant have to make themselves?

                Or, can be a condiment made and distributed by an outside producer which the restaurant gives to you free?

                3 Replies
                1. re: JBC
                  ipsedixit Jul 20, 2006 09:50 PM

                  Can be both - inhouse or outsourced.


                  1. re: ipsedixit
                    JBC Jul 20, 2006 11:09 PM

                    In No particular Order:

                    1. Mint Chutney (Akbar's - not always consistent quality)
                    2. Green Chili Paste (Sunnin - They keep it hidden behind the counter and you have KNOW to ask for it)
                    3. Yuzu Chili Paste (Matsuhisa - They don't make it themselves, so any other Sushi bar that carries a good brand).
                    4. Chili Garlic Sause (Tuong Ot Toi Viet-nam @ Any Vietnamese restaurant)
                    5. 3 Items from the Condiment Bar at The Falafel King, when they are THICK and NOT watred down,in Westwood.
                    a) Tahini Sauce - Best Thick & Creamy but too often watered down.
                    b) Dark Red/Orange Chili Paste - Too often watered down.
                    c) Green Paste (similar to Sunnin's) - Always the same thickines.
                    6. Coleman's Hot English Mustard (any English Pub)

                    There, was that too many?

                    BTW, if by saying Cheers you're suggesting I go comsume some dark ale and root for the Angels to break out of their 1 game losing streak, I think that's a very wise suggestion I will follow though on!

                    1. re: JBC
                      ipsedixit Jul 20, 2006 11:15 PM

                      Royals are in town ... losing streak is in serious jeopardy ...

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