LuncHaim Favorites

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Dear LuncHaimers,

I am recapping a solid first half of LuncHaim eats for 2013 and would like to pay a little visual homage to my favorite spots to lunch it up!

FYI, the Chego Truck is no more. Visit their new location in Chinatown:
727 North Broadway, #117, 90012

As for Guisados. They are still up to their old tricks and are in the works of launching a 3rd location in DTLA.

Much love to Guisados and Chego for all the good eats and pretty pictures!

Chego – Palms/West LA

ImageChego means “the best” in Korean slang. I assume its more like an onomatopoeia for a noise you make when you taste something downright delicious. Executive Chef Roy Choi creates and isn’t afraid to recreate dishes with his LA-OG-Korean-Mexican-Hawaiian goodness. Chego takes Bibimbap (Korean rice bowls) and goes all Bi-Bim-Bap on them bitches. Scoops of rice provide a canvas for Choi’s flavor palette as he paints the city of LA with food. The Chubby Pork Belly (pictured above) is the menu’s anchor. Its straight up Korean but Chego adds a Mexi-spin with some cojita cheese and sweetness along with radish, peanuts, spinach, basil, fried shallots. And don’t forget the piggy. The marinade creates a camralized char around the diced chunks of pork belly.

ImageI could go on writing about Chego’s rice bowls for days. I suggest losing all inhibitions you may have about food and dive in. Now to Exhibit A (pictured left). When Chego unveiled a burger on the specials menu, they tinkered with different toppings/sauces on a weekly basis and locked in on this meat wad. Half pound grass fed burger, cheese, mayo, chili sauce, fried shallots, wild arugula, Thai basil. The bun is grilled with a slight char. The burger has dimension…They call it a patty. Its more like a beef puck. Sweet, spicy, creamy, peppery herbs, caramelization and texture. Its a perfect picture and a ride down to flavor country.

ImageSo here’s the thing. Chego did have a dine-in restaurant, but there were some kitchen limitations and renovations needed. As we know it today, Chego indefinitely lives out of this truck parked out in front of Chego’s bones (pictured above). True OG! They still have seats and benches in front of the restaurant outside to enjoy a slightly down-sized menu. The staple items are still on the board, including interesting snacks like the Beehive Brussels Sprouts (pictured bottom right). Caramelized and deglazed w/ soy vinaigrette over yogurt curd and honeycomb, crowned w/ salsa ensalada, fried shallots and sesame. The sweetness of the dish combined with the salsa roja and sharp taste of the sprouts is a must try. If your were a Brussels Sprouts hater like me going in, you will be reintroduced to the veggie that once reminded you of steamed gym sock stench.

ImageYou can always tell when you spot a first-time Chego-er. Their eyes bulge a little, trying to get every element of Choi’s creation in focus. Then upon first chemical reaction of taste from tongue to brain, there is this inexplicable look on the face, as if they can’t believe this late in life they are now experiencing a new dimension of flavor. Chego will reinvigorate your soul and won’t even charge you more than $10 for a wild culinary ride through Korea Town, Little Tokyo, Mexi-Cali and the Pacific Islands.

ImageMuch love to the entire Chego crew!

Vitals:

  • where to find us

    3300 Overland Ave
    Los Angeles, CA 90034
    323.380.8680

    CHEGO TRUCK LUNCH
    Tues-Sat 11:30am-2:30pm
    Take-Out, Order Online

    CHEGO TRUCK DINNER
    Tues-Sat 5:30pm-11:30pm
    Take-Out, Order Online

  • our team

    GM: Jose Cervantes
    Sous Chef: Micko Ortiz
    Pastry Chef: Beth Kellerhals
    Executive Chef: Roy Choi