Culver City for food lovers

Moua Tou of Fresno sells round Thai eggplant, cucumbers, bitter melons and a wide range of other vegetables at the Culver City farmers market.  (David Karp / For The Times)

Braised Chilean sea bass wth sweet soy sauce from K-ZO restaurant in Culver City. Keizo Ishiba is the owner/chef.

You’ll want one of everything in the pastry case at Copenhagen pastry.

Enter if you dare: Copenhagen Pastry makes Danish pastries the old-world way, with fragrant almond paste and feather-light pastry.

Copenhagen Pastry has plenty of sweets, but also a dense, delicious rye bread.

At nearly 2-feet long, an order of paper masala dosa, served with spiced potatoes, is a great item for sharing at Mayura Indian restaurant in Culver City.

The T-Mutt Dog, featured with cooked onions and hot sauce, at the “Let’s Be Frank” hot dog truck parked at the Helms Bakery Complex in Culver City.

Finley Farms at the Culver City farmers market sells excellent tomatoes and other vegetables grown in Santa Ynez.  (David Karp / For The Times)

The outdoor area of the Culver City gastropub, Father’s Office. The burgers have a big following.

Bartender Erik Solis pours a glass of Holus Bolus Syrah, one of several wines offered on tap at Father’s Office, a gastropub in Culver City.

Sue Moore, co–founder of Let’s Be Frank, a company that serves grass–fed beef hot dogs on organic buns, turkey and soy dogs and brats made from humanely raised pork, holds up a Frank Dog, next to the hot dog trailer parked outside the Helms Bakery in Los Angeles.

Keizo Ishiba, owner/chef of K-ZO restaurant in Culver City, sets out sushi.

An oyster half-shell filled with uni and caviar at K-ZO restaurant in Culver City. Keizo Ishiba is the owner/chef.

Miranda Park and Jeffey Takamoto dine at the communal table at Lukshon, chef Sang Yoon’s southeast Asian restaurant. The open kitchen is in the background.

Lukshon restaurant, chef Sang Yoon’s southeast Asian restaurant in Culver City, just down the street from Father’s Office, features communal tables and bar.

Spicy Chicken Pops, with drumettes, garlic, kecap manis and spicy sichuan salt, are served at Lukshon restaurant, just down the street from Father’s Office.

Padmini Aniyan, right, co-owner of Mayura authentic Indian restaurant in Culver City, standing at left, talks with customers.

A more traditional Indian dish, chicken tandoori, is served at Mayura authentic Indian restaurant in Culver City.

Anne Smith, owner of The New School of Cooking in Culver City, arranges produce as culinary students behind her attend the cooking class.

Culinary student Deborah Dragon prepares chicken in the cooking class at The New School of Cooking in Culver City.

Surfas is a cafe/kitchen store in the heart of Culver City, with ingredients and cookware for cooks at every level. Cooking classes and demonstrations are offered, too.