It’s “Throwback Thursday,” so I’m throwing it back to one of the Dine LA meals I had this past year. I went to Ingo’s Tasty Diner, which is a quick walk down Wilshire in my neighborhood. It’s both a blessing and a curse that I live nearby. A blessing for obvious reasons, and a curse on my waistline and wallet.
Here’s what I ate:
Roast Jidori chicken with lemon, herbs, pearl onions, Swiss chard, roasted California garlic, and jus.
Crispy skin, juicy meat. I would love to learn how to roast a chicken so perfectly. The lemon added a lift and brightness to the dish. And that bulb of California garlic? I could’ve eaten at least three.
What is Jidori chicken? Known as the “Kobe beef of poultry,” Jidori chicken is a free range chicken, raised humanely in small local farms in California.
Thai curry mussels in spicy green curry broth, with coconut, lemongrass, and Thai basil.
I could never get tired of eating mussels. I love “moules mariniere,” mussels steamed in a white wine sauce with cream, garlic, and parsley. And I especially love them in a spicy curry, like the way Ingo’s serves them. The broth at Ingo’s has a good amount of heat. They don’t shy away, and I appreciate that.
They serve their mussels with this beautifully toasted garlic bread, which is perfect for soaking up all the broth.
Why have one dessert, when you can order two? We got Ingo’s banana cream pie (top) and their pistachio gelato (bottom). I don’t think I’ve ever ordered a banana cream pie at a restaurant before, but I’m glad I got this one. It wasn’t too banana-y (if that makes sense). It was the right amount of banana, and it was not dense or heavy. The chocolate shavings on top gave it additional sweetness.