Lou Dogg’s fried chicken at E.P. & L.P.
The wood grilled abalone at E.P. & L.P.
The lamb neck with lettuce, herbs and a chile sauce at E.P. & L.P.
A cocktail at the E.P. bar made with gin, Imbue, lemongrass, galangal, ginger, kaffir lime and fresh lemon.
The salmon larb at E.P. & L.P.
The persimmon and tomato salad from E.P. & L.P.
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Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.
