Help me catch up on Restaurants!!!

[gourmetgal1]

Hi, I have really fallen behind in trying new restaurants....My ex and I made a point to try all of the great restauraunts in the city and my dad is in the restaurant business so I have always been trying great new places....but now? Not soo much...I guess it has been almost 8 or 9 months since I have tried anywhere new (and foodie-like). What am I missing out on? What restaurants do I HAVE to try? I am thinking more on the special occasion side of things but would be happy to hear any suggestions!

Here is a list of some of the restaurants I have been to ...
AOC
Campanile
Michael's
Joes
Ortolan
Sona
Angelini Osteria
La Terza
Spago
La Cachette
Melisse
Jiraffe
Lucques
Katsu-ya
Valentino (a long time ago)
Vincenti

This list is not comprehensive by any means...I have been to a lot of other restaurants, but these are the meals that really stick out to me. I read the boards and get a lot of mixed reviews, but what do I really need to try to get back on track??

[SauceSupreme]

What about sushi?

[gourmetgal1]

I love sushi, any recommendations?

[Servorg]

Sushi Zo, the best sushi in Los Angeles outside of spending $300 pp at Urasawa.

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Urasawa Restaurant
218 N Rodeo Dr, Beverly Hills, CA 90210

Sushi Zo
9824 National Blvd, Los Angeles, CA 90034

[brunello]

Kiriko
Mori
Sushi Zo

They're all relatively close to each other, with Mori and Kiriko being about 4 blocks away from each other.

November/December I'd say The Hump @ Santa Monica Airport when they have the large live crab from Japan flown in. The crab alone is something like $300 and up, but it can feed 3-4 and they prepare it at least 4 ways (tempura claws, sashimi, miso and at least one other way.) It took 2 men to bring the spider crab out to show and easily had a 5ft arm span (and was not happy.) I had a truly amazing omakase there based around it (and pretty much every rare fish you could imagine.) It only shows up once the weather changes. It's also the only place I've had sea turtle sashimi (3 yrs ago and way out of my price range, but 8 Japanese men had arranged it at the restaurant and once they saw my curiosity from another table, offered me some.) Some pretty amazing stuff there sometimes. (I don't even know if that turtle was legal since I see quite a few sea turtles are protected.)

[fdb]

How was the sea turtle sashimi? I imagine it'd be meaty. I've had whale sashimi in Japan. It looked like raw meat, tasted like raw meat, but smells like fish. I didn't like it at all.

[brunello]

It was served in its very large shell (polished up and flipped to make a beautiful bowl in the center of a round table) and there was very little sashimi. I don't speak Japanese so one of the waitresses did the translation between myself and the businessmen. If I remember correctly, most of the turtle was being used to make other dishes but the sashimi came from the legs. It was meaty like a thick cut beef tenderloin (cut 1/4" thick), but the grain was distinctly in one direction. It wasn't "melt in your mouth" but it tore very easily. Flavour was distinct, firmness was of dry aged beef, did have some salt (the Himalayan pink salt they are partial to there), no fishy scent at all. I guess the closest thing it tasted to was alligator (which, I guess, makes sense) but it wasn't quite that either because 'gator is more gamey. The meat was very lean (no marbling.) I'd probably have it again except now I know of conservation efforts. It's a bit like my obsession to one day have ortolan.

[brunello]

Saddle Peak Lodge used to serve whale when in season (I don't know if they do anymore) -- they had it sourced legally from native tribes that are granted seasonal hunting passes. It was, of course, cooked but they also used the blubber for a fantastic flavour. This was back when Josie was a chef there, IIRC. I don't remember fishiness when cooked.

[brunello]

Definitely:

Grace
360 Beverly Boulevard,
Los Angeles, CA 90036
http://www.gracerestaurant.com/index.php/grace/menu/

Abode
1541 Ocean Avenue
Santa Monica, CA 90401
http://www.dominiquecrenn.com/
(the chef's website gives insight into her cooking -- the restaurant's site is useless

)

I'd skip Craft right now, even though the Tom Colicchio buzz is high right now, but definitely head to Mozza. I'd also suggest going to Cut.

[ipsedixit]

Bin8945
www.bin8945

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Bin 8945
8945 Santa Monica Blvd, West Hollywood, CA 90069

[Hapafish]

I feel you. My eyes, being puffy from crying about lack of dining-out money this month, may not be reading correctly, but did I not see Providence on the list? Also have heard good things about Hatfield's although have not been there yet. Had a good dining experience at BLD in the past few months. And at the top of the hot-new -restaurants -to-go-right-now list--Craft.

[gourmetgal1]

Oops, I have been to Providence as well...definetaly need to return!

[mollyomormon]

How about Opus?

[Steve2 in LA]

Jar
Craft
Cut
Weiner Factory

[silence9]

Hi... Not a special occassion place by any means, but we've really enjoyed MILK on our two visits there, for their sandwiches (media noche) and their speciality desserts and ice cream bars (such as the butterscotch-encased banana ice cream bar and the minty macaron ice cream sandwich). MILK is more of a weekend lunch stop treat... More non- special occassion spots, though hardly new at this point: Sabor A Mexico, Oinkster, and Hungry Cat... I guess for special occasions, you can give Puck's CUT a go, or perhaps Craft...

[whatsfordinner]

For more on the "special occasion" side: Josie's (I like it better than Melisse and Jiraffe) and Via Veneto.
For just damn good: Musha, Orris, Nanbankan, Father's Office
And of course the Mozzas, the Osteria and Pizzeria

[gourmetgal1]

Great suggestions...I have been to both Josie's and Father's Office-both amazing, sorry I forgot to add those! Definetaly sounds like I need to try "the Mozzas"!