This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Hot Plates: Top Selling Dishes at L.A. Restaurants
Guess what, folks. Even at some Hollywood hotspots, the best sellers aren't salads. Food GPS took a look at some of the most eaten items on various L.A. menus, and it seems that our city's palates are becoming increasingly adventurous. Take, for instance, Santa Monica hotel restaurant Whist: Chef Tony DiSalvo says that his Korean chili fried chicken with house-made kimchi are the top seller. And in part one of the series, Casey Lane of the Tasting Kitchen noted the squid and serrano tagliarini ink as a hot ticket item.We're surprised that Short Cake's feta chive scones don't sell as well as the hazelnut croissants, but not so shocked that Haven's "duck fries," which are actually deep fried duck testicles, aren't on the list. (In true L.A. fashion, it's Haven's burger that gets the most attention.)
Here are some of our favorite answers from parts one and two of the series:
Jimmy Shaw of Loteria Grill: "Our green enchiladas - either in cheese or in chicken - maybe because I order them a couple times a week myself..." Eric Greenspan of the Foundry: "It’s my grilled cheese, because it’s perhaps the finest sandwich in this land ... A lot of people see us as the gateway drug to fine dining, and the grilled cheese sandwich represents that extremely well."
Perfecto Rocher of Lazy Ox: "We don’t have like, 'We sell this more,' because whatever isn’t selling, I take it away." Always a good business model.
Casey Lane of the Tasting Kitchen: "One of my proudest moments of all time was Joe Bastianich sitting down and eating it [the squid and serrano pasta] and literally asking the server how it was made because he liked it so much."