科维纳汽车旅馆

It’s hard to order poorly at this delightful retreat. The menu is concise, with half of the items dedicated to the eponymous specialty. Indeed, this narrow hot spot has been a city-wide favorite since it opened in 2001 and continues to draw lines so long that servers leave a sign-in sheet outside. The secret to their success? Discipline. While many spots make dumplings ahead of time and freeze them, this kitchen starts fresh every morning.It’s best to begin slowly with a tray of boiled pork and celery jiaozi—the wrapping smooth to the touch and boasting just the right amount of bite. Anything

Manohar's Delhi Palace is a mainstay thanks to their delicious Punjabi cuisine, and there's a welcoming vibe about this place, where the waitstaff is especially friendly and attentive. Indicative of its north Indian focus, the food here leans on the milder side, so don't expect an onslaught of spices. Order à la carte or go all in on the tandoori dinner but be sure to get an order of the samosas, fried to a perfect crisp with that comforting filling of potatoes and peas. Chicken tikka masala features a generous amount of tender and juicy chicken that's skewered and seared before being added to

This bare-bones operation hides in the back of a shopping center in City of Industry. The space is Spartan and deadly quiet, except for the sound of the refrigerators that hum constantly and the steady chop-chop of a chef’s knife in the nearby kitchen. If you want anything to drink, including water, you have to ask, and if you have questions about the menu, you’re better off looking at the poster of dishes on the wall. All to say, this humble restaurant is short on creature comforts but delivers admirably in the realm of excellent, handmade dumplings and bowls of chewy noodles glossed in scall

If sushi has become a bit too pricey for your pocket, you haven't been to Sushi Yuen. This simple dining spot delivers many surprises, including a well-priced, much-loved lunch (walk-ins only). However, it's the upscale, ultra-fresh ingredients coupled with skilled chefs that are the best surprise.The meal kicks off with a trio of lovely vessels containing seasonal shirako; miso-marinated black cod with crunchy river crab; and a caviar-topped West Coast oyster. Gamtae seaweed cradles tuna and shiso for a memorable handroll, while the seasonal nigiri is mostly imported from Japan. Each course i