This article highlights the best dishes enjoyed by food writers in the past year, showcasing the diverse and remarkable dining scene in the region. From a unique green onion sesame pie to a flavorful Palestinian musakhan, the article takes readers on a culinary journey through unforgettable meals.
The year 2024 has flown by, and in retrospect, individual weeks and months can blend together. But the region’s remarkable dining scene helps us keep time, with shared meals and notable openings representing some of our core memories from the past year. this year co-written by restaurant critic Bill Addison and columnist Jenn Harris. We also explored beyond the city, providing destination dining guides to As we reflect on the past 12 months, countless meals stand out as worthy of celebration.
Whether it’s an oxtail smashburger from a fast-casual spot in Redlands, a prized Peking duck at a Las Vegas resort or al pastor street tacos shaved directly from the spit, these are the best dishes our writers ate this year, and ones we’re eager to revisit in 2025.At Ahgoo’s, Thomas and Lily Yeh’s three-year-old restaurant in Temple City, there’s a green onion sesame pie on every table. The bread triangles are as thick as bookends and crowded with green onion. The outer crust is delicate and crisp, golden in color, speckled with tiny bubbles and coated in sesame seeds. The middle is like another bread entirely, with a soft, spongy center that’s similar to good focaccia. Lily learned to make the dough from her grandfather and mother in northern China and prepares about 50 orders for the restaurant a day. I like to eat at least one slice on its own, savoring the 1-to-1 onion-to-dough ratio of the bread. And then another dunked into the restaurant’s chile oil. One basket of bread is enough for a crowd, but sometimes I hoard the leftovers for tomorrow’s breakfast.Owners Aref and Magida Shatarah offer musakhan only on Saturdays, so I plan my visits accordingly. It’s a classic Palestinian dish of roasted chicken perfumed with sumac. It’s served over a blanket of flatbread and caramelized onions cooked down until the sugars run wild and they resemble a paste. The bread is both crisp and chewy, saturated in the chicken juices and the sweet and tart purple mash of onions and suma
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