Life Beyond Tacos? The Tortas, Delicious Soups, Outstanding Flautas and Breakfast Burritos at Angry Egret Dinette [Thoughts + Pics]

Man, I missed the lamb both times I went. I wish they would extend their hours to 6PM but realize Chinatown is more of a day time area.

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Update 2:

Over the past few months, Chef-Owner Wes Avila has been finding more of an identity for Angry Egret Dinette, and developed a stable menu of regular items. But it’s his Weekly Specials that are the most exciting aspect of the restaurant right now.

After California started to slowly open up for outdoor dining, Chef Wes has taken the time to develop his outdoor patio area to be Angry Egret’s main “dining room”. He’s grown various flowers and plants and takes the time to manage a set of outdoor tables for customers:

Agua Fresca: La Luz (Jamaica and Honey):

He’s changed up the La Laz since the debut version: Nowadays the carbonation is gone, replaced by a sweeter, more vibrant Jamaica and Honey concoction.

The Red Hen (Housemade Biscuit, Fried Chicken, Red Eye Gravy, Honey Chile and Chives):

A tasty Brunch-style Fried Chicken Sandwich! :slight_smile: The Housemade Biscuit is sufficiently flaky, the Red Eye Gravy is satisfying and thick and rich, but the Fried Chicken itself is just OK. It’s not bad, but doesn’t have the super satisfying crispy-crunch of Howlin’ Ray’s pre-pandemic.

(Special) Razor Clams (Grilled Razor Clams with Garlic and Chiltepin Chile, Preserved Lemon and Parsley):

Outstanding! :heart: This hearkened back to Chef Avila doing his Omakase Dinner at Guerrilla Tacos! Perfectly cooked, tender, slippery, delicate Grilled Razor Clams, redolent of a summery sea, perfectly balanced with Garlic and Chiltepin Chile, and the hit of Preserved Lemon reinforced by lemony Parsley is spot on. :blush:

Another Visit:

Iced Latte (Almond Milk):

Chef Avila had posted about debuting his new Espresso machine a few months ago, and we were curious how good it could be. Of course it got too hot, so we went with an Iced Latte instead. :sweat_smile: Good aromatic flavor, refreshing.

Farmers Market Salad (Market Greens, Fuji Apple, Candied Pecans, Gooseberries, Point Reyes Blue Cheese, Roasted Pear Vinaigrette):

Just a solid starter Salad. :slight_smile: Everything tasted very fresh and bright, from the Farmers Market (I should know since we buy from the local farmers markets every week). :wink: The Roasted Pear Vinaigrette could’ve used a little more Pear flavor, but otherwise, a nice way to start a meal here.

The Olympic Blvd (Rib Eye Steak, Horseradish Cream, Avocado, Panela Cheese, Red Pepper Escabeche):

It seems Chef Wes has finally changed his OG Torta Sandwich from the menu and modified the “Whittier Blvd” into the “Olympic Blvd”. :slight_smile: The main difference being the change to Rib Eye Steak instead of a Stewed Beef Brisket. Rib Eye is certainly a better cut of meat, but flavor-wise, the OG Whittier Blvd Sandwich was better:

The Rib Eye is meaty, a touch chewy and more substantial. It feels like you’re working more per bite. The Whittier Blvd version had tender, juicy Stewed Beef Brisket and it was juicier (more like a “Stew” or Guisados). This is still tasty, but we hope to see the Whittier Blvd back.

The Atwater Breakfast Burrito (Shiitake Mushrooms, Red Pepper, Potatoes, Braised Leeks, Scrambled Eggs, Swiss Cheese, Salsa China):

Now a permanent addition to the menu, the Atwater Breakfast Burrito is probably Chef Wes’ best Breakfast Burrito (until we eat the other ones again). :wink: Ever since his OG Guerrilla Tacos days, Chef Wes has a way with cooking Vegetables and coaxing the best flavors out of them. The Atwater is just a delicious creation of super flavorful Braised Leeks, cooked to the point of meltingly tender, with Shiitake Mushrooms and Red Peppers. The perfectly cooked, almost creamy Scrambled Eggs are the highlight (you won’t find any chalky, rubbery, overcooked Eggs here), and his Housemade Salsa China is just a great spike with every bite. :heart:

Cubano (Prosciutto di Parma, Roasted Pork Shoulder, Maasdam Cheese, Mustard, Mayo, Pickles):

This doesn’t surpass the fantastic version (dine-in only) at Republique, but it’s a tasty L.A. interpretation, with a light crunch from the outer crust, tender Stewed Pork Shoulder, nicely balanced by the Mustard, Pickles, and complemented by the stronger porky accent of Prosciutto, and the salinity in the Maasdam Cheese.

(Special) Wild Caught Grouper Tacos (Habanero Aioli, Charred Tomato Salsa, Cabbage, Lime, Cilantro):

One nice addition is the recurring special of a Wild Caught Fish Taco (there’s been one on the Specials menu every week for months now). On this visit, it was Wild Caught Grouper. It’s expertly fried, not overly greasy, nice lightly crisped exterior, a generous dollop of the Charred Tomato Salsa, Cabbage, Lime, Cilantro. Tasty! :blush:

Chicken Tortilla Soup (Avocado, Shishito Pepper, Tomato, Lemon):

While it sounds like a generic, commonly found Soup, Angry Egret’s Chicken Tortilla Soup is nothing like those versions. It starts with a good Chicken Soup base, tasting long cooked for hours. The Shishito Peppers (nearly melted into the Soup having been cooked for so long) add a pleasant Spring vegetal note, the Tomato base helps add umami and the Tortilla Strips and Avocado just round things out. :slight_smile:

Another Visit:

(Special) Farmers Market Tangerine Citrus Agua Fresca:

In-season citrus, super sweet (naturally), bright, awesome!

(Special) Coconut Campechana (Kanpachi (Great Amberjack), Shrimp, Oysters, Stone Crab, Avocado and two types of Housemade Salsa, Chips):

This might be a very good look into what Chef Wes can do and shine at: The Coconut Campechana is a fabulous Daily Special that’s worth getting the next time you see it on the menu. A ridiculous mix of super fresh Seafood that made for one of the best Campechanas we’ve had in recent memory.

The Poached Shrimp were plump and tasty. We would’ve liked to see the kitchen clean the Shrimp first, but thankfully they didn’t have a dark digestive tract showing like some unbutterflied Shrimp have.

The Kanpachi was delicious! Bright, tender, some fattiness and lean. A great highlight in this Campechana. :blush:

The Stone Crab Claw was enjoyable, but I’m partial to the inherent sweetness of our own local Pacific Ocean Dungeness Crab. But obviously this is way less work (a giant Crab Claw with a big chunk of meat, no shell). :slight_smile:

Underneath that mound of fresh Seafood were some plump Oysters(!), and a mixture of chilled, refreshing citrus-y diced Whitefish (didn’t seem to be Kanpachi, but still excellent) and diced raw veggies.

The Housemade Chips were awesome! Thick, crunchy, piping hot(!) (freshly fried to order), and the 2 Housemade Salsas shine here with the Campechana mixture. :heart:

Blue Crab Enchiladas (3 per Order - Crab Enchiladas with Roasted Tomatillo Salsa, Queso Fresco, Fresno Chile, Cilantro, Avocado):

Definitely not the “Enchiladas” you might be expecting, these are crispy, crunchy Tortilla shells enveloping Blue Crab meat within. I loved the pairing with Tomatillo Salsa, Fresno Chiles, and the creaminess from the Avocado to temper things. Delicious! :blush:

(Special) Spanish Tortilla (Grilled Razor Clams Conserva on top of Spanish Tortilla):

Caveat: I have not been to Spain yet, to enjoy the delicious Tapas that I’ve seen from various travel and food shows. When we saw a new Special for a Spanish Tortilla, it sounded like a homage to a great Tapas you might find in Spain.

What was off-putting about this version was that it was served ice cold(!). :open_mouth: Is that the way it’s supposed to be served? Perhaps it is. But since we were expecting a warm dish, the ice cold nature really dampened our enjoyment of this. The flavors weren’t bad, but I kept thinking if this was supposed to be heated? (Or maybe not, since all the filling would melt / ooze out?)

10th Visit:

On this visit, Chef Wes had just finished commissioning a beautiful mural to adorn the Angry Egret storefront:

Farmers Market Salad (Aged Gouda, Dates with White Balsamic & Roasted Pear Vinaigrette):

Another very good Farmers Market Salad. A great way to get your servings of greens in for the day. :wink:

Lamb Quesabirria (Slow Roasted Lamb in Banana Leaf, Sandwiched between two Flour Tortillas, Oaxaca Cheese, Salsa Macha, Fried Hen Egg, Cilantro, Radish):

Chef Wes’ take on the Taco trend hitting L.A. (for awhile now), with the Quesataco, where you have a Taco griddled with Cheese and some fillings within. This is way more lavish and not as well integrated: More of a deconstructed, but high quality “Griddled Tortillas and Lamb” dish.

The Slow Roasted Lamb was tender and lightly gamy, flavorful and delicious. :blush: The rest of the dish was just kinda there to accentuate the Lamb in some way.

(Special) Wild Caught Vermillion Fish Tacos (Habanero Aioli, Charred Tomato Salsa, Cabbage, Lime, Cilantro):

The Wild Caught Fish today was Vermillion. We liked the Vermillion meat more than the Grouper from the previous visit. Still excellent, nice balance of Salsa and flavors. :slight_smile:

(Special) Crispy Tripas Tacos (3 Tacos with Tripe cooked in Duck Fat, Onion, Cilantro, Avocado Salsa, Molcajete Salsa, Lime):

I was really looking forward to this new Taco Special. Unfortunately there was zero crispiness at all, :cry: but the Tripas had deep flavor from the Duck Fat, and were sufficiently tender. We enjoyed the combination with both types of Housemade Salsas.

11th Visit:

Hey Porky’s Breakfast Burrito (Pork Shoulder, Bacon, Mom’s Papas, Scrambled Eggs, Black Beans, Queso Oaxaca, Salsa Verde):

OK, this might be the best Breakfast Burrito on Angry Egret’s menu. :laughing: I find myself wavering between both this and the Atwater. It’s clear Chef Wes has found 2 mainstays, as both Breakfast Burritos are some of the best in the city, easily.

It starts with the perfectly cooked, silky, creamy, just cooked through Scrambled Eggs, it makes a huge difference in the mouthfeel and enjoyment. :heart: The Roasted Pork Shoulder is tender, juicy, and bits of Bacon, Potatoes, accented by nicely cooked Black Beans, Queso Oaxaca, and his Housemade Salsa Verde? It’s pretty rich and delicious. :blush:

(Special) Prime Rib Flauta (Oaxaca Cheese, Guajillo Salsa, Cilantro and Onions, Flour Tortilla, Salsa Matcha, Avocado Salsa, Fried Egg):

First, yes, it is as decadent as it sounds. :slight_smile: Chef Wes’ Flautas were already quite tasty, but this Daily Special uses Prime Rib(!). :open_mouth: And it’s absurd. Fatty, tender, luscious morsels of Prime Rib within the Flauta. There’s a real beefiness (delicate), along with the decadence and then all the traditional ingredients, the great Salsa Matcha and Avocado Salsa combination. And a Fried Egg on top, because, why not? It is glorious and worth trying the next time you see it on the menu. :blush:

(Special) Pork Spare Rib Tacos (14 Hours Pork Ribs with Adobada Salsa, Handmade Corn Tortillas, Oregano, Onions):

But the star of the last few months might very well be Chef Wes’ new Pork Spare Rib Tacos. We always knew Chef Wes Avila was a Taco Whisperer (from his OG Guerrilla Tacos days), but he’s outdone himself yet again (and it’s been a rarity to see any Tacos on the menu since the Grand Opening days):

The 14 Hour Slow Roasted Pork Spare Ribs are deboned and marinated in a fantastic Adobada Salsa, reminiscent of a great Al Pastor / Adobada Taco. Except the 14 Hour Ribs… ridiculously tender, succulent, dripping with porcine juice and goodness. There’s bits of tender cartilage like the best versions of Michoacan-style Costillas Carnitas Tacos.

And Chef Wes is finally making Handmade In-House Corn Tortillas! :open_mouth: Add them all together and you have some of the best Pork Tacos in the city! :heart: :blush: :heart: (@ipsedixit @paranoidgarliclover @ColinMorey @A5KOBE @attran99 @ElsieDee and all!)

While there’ve been some wacky Weekly Specials (Duck Ramen?!) and some items that shouldn’t have been attempted (Pastrami (not bad, but Langer’s legendary Pastrami is just a few minutes away), Angry Egret Dinette’s rotating Weekly Specials are starting to become the dynamic excitement that we loved back in Guerrilla Tacos’ roaming food truck days. It’s always interesting to see what new dish Chef Wes Avila is going to come up with next (for the coming week), and there’ve been some real stunners.

Keep on the lookout for the return of the Coconut Campechana, overloaded with fresh Seafood, the Razor Clams special is amazing, same for the Blue Crab Enchiladas, the Prime Rib Flautas and many others.

But if you see the Pork Spare Rib Tacos special re-appear, order immediately for a taste of glorious, slow-roasted porcine goodness. One of the best bites of the year so far.

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

Instagram for New Menu Updates:
https://www.instagram.com/angryegretdinette/

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Looks better than Guerilla! Those breakfast burritos looks so damn good. Those and Chori Man might have the best in LA.

Glad to see handmade tortillas, that was one of Guerilla’s weak points.

At this point in LA if you are not doing handmade tortillas you are not being competitive

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Hi @JeetKuneBao,

Yah definitely. :slight_smile: Absolutely delicious Breakfast Burritos now at Angry Egret and Chori-Man’s Breakfast Burritos with their amazing Housemade Chorizos. :slight_smile:

Tried the Hey Porky’s Breakfast Burrito and the Mushroom Torta. For 3/4 of the burrito thought it was a hearty burrito with quality ingredients, but didn’t think of it as anything special. BUT, at the end eating 1/4 of the burrito was very delicious and I couldn’t figure out why. I’m thinking I got a piece of bacon at the end that was really flavorful but I also got neutral tasting bacon in the beginning as well. So I’m stumped and can’t call it an automatic reorder until I try other things on menu first.

The mushroom torta for me tasted like a breakfast donut of sorts, the vegetarian loved it.

Something to look forward to, it looks like they are slowly trying out dinner service, with the first one this past Saturday.

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Update 3:

It seems Chef Wes Avila has definitely found a creative outlet, exploring all sorts of dishes outside of Tacos (which was his focus back at Guerrilla Tacos).

(Special) Pork Belly and Beef Neck Tacos:

This was as decadent as the name of the dish: Ultra soft, tender, fatty and lean Pork Belly and Stewed Beef Neck meat as well. Delicious. :heart:

Tepache (Mexican-Style Pineapple Kombucha):

I’ve never had Tepache before, the Mexican fermented drink made from Pineapple, but Chef Wes’ version is funky, lightly pungent, tart-sweet, and I think their menu description calling it a “Mexican-Style Pineapple Kombucha” is apt: It really tastes like a variation on Kombucha.

(Special) Uni Scramble (Santa Barbara Uni, Scrambled Eggs, Arbol Chile, and Chives on Toasted Bread):

For those that remember, Chef Avila made some stunning Uni & Egg dishes back at Guerrilla Tacos’ early years. So I was so excited to see this Uni Scramble appear as a daily special. Unfortunately, the case of “variable Uni” strikes again. :cry: It seems Uni (Sea Urchin) has been hit-or-miss across many restaurants over the past couple years. Sometimes, Santa Barbara Uni is so fresh and bright with no brininess at all. Other times, it tastes like sewage water. Or somewhere inbetween.

The Santa Barbara Uni for today was not fresh, tasting of bad ocean water. :frowning: The rest of the dish was flawless: Perfect, juicy, fluffy Scrambled Eggs, the Arbol Chile and Bread were a great match, toasty, crunchy. If the Uni quality were better, this would be amazing.

(Special) Mushroom Tart (Grilled Oyster Mushrooms & Olive Oil Tart served with Fried Golden Fertile Egg, Parmesan Cheese, Salsa Macha, comes with a Side Salad of Market Greens):

Aromatic, wonderfully delicious, the Tart was buttery and the combination of Egg, Salsa Macha, Parmesan with the Grilled Oyster Mushrooms was spot-on! :blush: The Side Market Salad was very good as well, super fresh greens (not just a pre-bagged Mixed Greens found at many places).

Monte Verde Burrito (Grilled Delta Asparagus, 2 Fried Eggs, Potato Confit, Parmesan Cheese, Red Pepper Escabeche, Crushed Almonds, and Almond Salsa):

This is the new replacement for the Atwater Breakfast Burrito, which was outstanding. Thankfully this new Monte Verde Breakfast Burrito is just as compelling: Lovely Grilled Delta Asparagus has a wonderful vegetal aspect in each bite, the Eggs are nicely cooked, still moist, the Red Pepper Escabeche really ties it all together, just another great Breakfast Burrito, solidifying Angry Egret as putting out some of the best in the city!

(New) Pork Chop Milanesa Sandwich (Marin Sun Farms Heritage Pork Chop Milanesa, served with Kewpie Mayo, Lettuce, Avocado, Tomato, Pickled Jalapeno, Arbol Chile Salsa):

This is a great idea and on its own a good dish: Chef Wes’ has a Deep Fried Heritage Pork Chop, still juicy and moist on the inside, slightly crisped on the outside in Sandwich form. The Kewpie Mayo, Lettuce Tomato, Avocado, some Pickled Jalapeno and Arbol Chile Salsa work well together. But the Bolillo Bread is a touch dry, and the overall effect is tasty. :slight_smile:

It’s just that Pearl River Deli’s Macau Pork Chop Bun (on a fresh Pineapple Bun) just a few blocks away is that much better. If PRD’s version didn’t exist, this would be a great Sandwich to order often, but Chef Johnny Lee’s version has more crazy flavors, is more savory, succulent and that softer Pineapple Bun really ties it all together.

Wild Caught Fish Tacos (2 Local Halibut Tacos with Habanero Aioli, Charred Tomato Salsa, Cabbage, Lime and Cilantro):

It seems this Special of Baja-style Fish Tacos are becoming a regular menu item these days. It’s just the local caught fresh Fish changes each week. This week it was local Halibut, and these Fish Tacos were outstanding! :blush: Crispy, crunchy batter, moist, just cooked through Halibut within.

Another Visit - Angry Egret Dinner Debut:

On another visit, we made it for Angry Egret’s debut Dinner Menu, which was completely different from what Chef Wes was serving for Lunch all this time. We were excited to see what a more relaxed pace and sit-down setting might be like.

Unlike the standard operating procedure at Angry Egret normally (which is usually fast-casual Lunch), for Dinner, you walk up and speak to a server for a table. They will seat you at a table, pass out menus, and then take your order (like a traditional sit-down restaurant).

Farmers Market Salad (Seasonal Stone Fruit with Candied Almonds and White Balsamic Vinaigrette):

angry3_025

Very fresh, real Farmers Market Greens, the ripe, in-season Apricots were sweet-tart and balanced out the Salad along with the Candied Almonds.

Chicharron Frijoles Tostada (Pork Skin, Black Bean Tostada):

Chef Wes has always made fantastic Frijoles (Beans) for various dishes over the years at Guerrilla Tacos, so this Housemade Refried Black Bean Tostada was fantastic! The bits of Chiccharones (Pork Skin) and Cheese just added decadence to it. :slight_smile:

Camarrones a la Diabla (Fire Grilled Mexican White Prawns, Arroz Blanco, Salsa de Arbol):

Fiery hot and spicy. Even though it was “only” Salsa de Arbol, this packed a punch, and the Fire Grilled Mexican White Prawns were meaty, and properly cooked through, still moist and plump. Overall, it was fine, but felt like it could’ve used one other component.

Pork Ribs Barbacoa (Marin Sun Farms Heritage Pork Ribs with Salsa Barbacoa):

Really tasty Roasted Heritage Pork Ribs in a Housemade Barbacoa Salsa. This had a bit more lineage to an Adobada-style flavor than Barbacoa that we’ve had in the past, but it was tender, juicy, fall-off-the-bone, lightly spicy, fragrant Pork Ribs. Outstanding! :heart:

For the debut Dinner at Angry Egret Dinette, it feels like Chef Wes was finding his footing on what sorts of dishes would form the core of the menu. It felt a bit disparate, but the later Dinner menus (changes each week) seem to have become more focused (things like a beautiful Puerto Nuevo Lobster (and plating)), etc.

Another Visit:

McTorta (Breakfast Sandwich with Gyro Beef, Fried Eggs, American Cheese):

Very much a homage to the Golden Arches and some of Chef Wes’ childhood favorites, this has been on the menu for a few months now, but we kept forgetting to order it. Visually, it looks likes a classic American diner-type of dish, the Egg is moist and perfectly cooked, gooey, melted American Cheese… but it’s the Gyro Beef that doesn’t quite fit. I appreciate Chef Wes doing something different, but the Gyro Beef is very zesty and overly salty. One could argue that many Sausage Patties are similar in nature, and there is some similarity, but the Gyro Beef was leaner, chewier and saltier, and tasted more like “processed meat” than anything that was all Beef or Pork.

(Special) Backyard Burger:

Normally, seeing a restaurant that doesn’t focus on a particular type of food, offer something totally out of their wheelhouse might throw up warning signs. But Chef Avila is classically trained, is very talented and has been exploring a bunch of different cuisines at Angry Egret.

The Backyard Burger is simply awesome: Juicy, truly luscious, mouth-watering, this is just a fantastic, quality Burger that is more like a Gourmet Burger than a Backyard Burger in terms of quality of Beef, execution, flavors. One of the best Burgers we’ve had since I can remember. :heart:

(Special) Aguas Frescas - Farmers Market Strawberry:

Chef Avila’s Aguas Frescas have consistently been standout since the OG days of Guerrilla Tacos. They are never overly sweet (like many places can be), full of fresh, seasonal Fruit, and this visit’s Farmers Market Strawberry drink continues that winning trend. Floral, extremely fragrant, ripe, in-season Strawberries in liquid form. :blush:

Hey Porky’s Breakfast Burrito (Pork Shoulder, Bacon, Scrambled Eggs, Black Beans, Queso Oaxaca, Salsa Verde):

Just look at the pics (above): The taste was even better. :blush: Fresh, supremely tender, moist Pork Shoulder, the Scrambled Eggs are not overcooked at all, so fluffy and juicy(!), this is easily one of the best Breakfast Burritos in the city. :heart: :blush:

Patty Melt (Impossible Patty, Follow Your Heart Cheese, Caramelized Onions, and Mac Sauce on Rye Bread):

The Patty Melt is satisfying, but not as good as their Backyard Burger Special. Still, if you’re craving a Patty Melt, this will suffice just fine.

Tacos de Lengua (Marin Sun Farms Grassfed Beef Tongue Tacos, Cilantro, Onion, Salsa Verde):

I appreciate Grassfed Beef, but this is the first time I’ve tried Grassfed Beef Tongue (Lengua). It’s a bit leaner than normal Lengua, but still extremely tender and moist. There’s a bit more beefiness perhaps, and overall, it’s great to see more Tacos appear from Chef Avila (his strength). There are excellent Lengua Tacos and worth ordering. :slight_smile:

Another Visit:

Iced Latte:

Angry Egret uses Cognoscenti Coffee and this helps make a very aromatic, delicious Iced Latte (with Oat Milk).

Farmers Market Salad (Market Greens, Seasonal Stone Fruit, Candied Pecans, Parmesan, Shallots, and Red Wine Vinaigrette):

Chef Avila’s Vegetable offerings are always worth considering; he has a way with drawing out great flavors from veggies. The Market Salad is very good, especially for a fast-casual, outdoor eatery. Like before, real, fresh Farmers Market Salad Greens (tasting bright, vibrant), ripe Peaches in today’s offering, sweet, juicy, and touches like Pickled Shallots, fresh Cucumbers really accentuate each bite, and I loved the Candied Pecans. Just a satisfying Salad. :slight_smile:

Monte Verde Burrito (Grilled Delta Asparagus, 2 Fried Eggs, Potato Confit, Parmesan Cheese, Red Pepper Escabeche, Crushed Almonds, and Almond Salsa):

The Monte Verde Breakfast Burrito on this return visit had less of the Red Pepper Escabeche, but was still as tasty as before. Moist, juicy, slightly runny Eggs are always appreciated over too many versions around town that feature overcooked, dried out Eggs.

(Special) Stewed Oxtail Burrito:

But the absolute star of Angry Egret’s recent specials might very well be the current exploration of Oxtail by Chef Wes and crew. He made an Oxtail Caldo Durangeño, served over Rice for last weekend’s Dinner, and then served Stewed Oxtail with the Rice in Burrito form.

Taking a bite:

Luscious. :heart:

The Stewed Oxtail meat is so juicy, tender, perfectly seasoned, it’s not too salty, just the right balance of herbs and spices from Chef Wes’ Caldo Durangeño recipe. It is one of the best Oxtail dishes I’ve ever had. Outstanding! :heart: :blush: :heart: (@ipsedixit @ColinMorey @paranoidgarliclover @A5KOBE @js76wisco @attran99 @Starch and all.)

If you see the Oxtail Caldo Durangeño over Rice, or the Stewed Oxtail Burrito back on the menu, it is a must order! :slight_smile:

I am excited to see what Chef Wes Avila is going to be cooking up next for his weekend Dinner menu. It’s exciting to see it change weekly (and multiple dishes at a time). This, along with Angry Egret’s Lunch Specials (usually 2 - 3 new ones each week), is beginning to give that feeling of his early days at OG Guerrilla Tacos, where he used to change the entire menu, every day(!). :open_mouth: I’m looking forward to seeing how Angry Egret develops this year, and as long as we see a return of the Stewed Oxtail, the Pork Rib Tacos, the Lamb offerings and a few other things, then everything else is just gravy. :wink:

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

https://www.aedinette.com/

Instagram for New Menu Updates:
https://www.instagram.com/angryegretdinette/

7 Likes

I tried to hit up Angry Egret for the first time last weekend, but got there at 3 and they had just closed :sob:
Ended up having to settle for a Roast Pork & Chashu combo plate from PRD. :laughing:

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Update 4:

We were able to stop by to try another Dinner outing at Angry Egret Dinette, as well as Chef Wes Avila’s new Taco Night! :slight_smile:

Chicharron Gordita (Verde Pork Chicharron, Salsa de La Tia, Avocado):

This sounded more decadent than it actually was: Chef Avila takes Chicharron (Fried Pork Skin) and stuffs it in between layers of Masa and fries the whole thing. :slight_smile: It’s tasty, but surprisingly the Chicharrones themselves have softened (perhaps “steaming” in the Masa pocket). If it was crunchy this would be ridiculous. Still tasty overall though.

Oxtail Durangueno (Braised Oxtail with Chile Pasado, Puya Served Over Rice with Tortillas):

Chef Wes decided to tweak the dish slightly and this 2nd time, instead of just the amazing Stewed Oxtails and Rice, he included a whole chunk of Bone Marrow, because why not? :wink:

You scoop out the Roasted Bone Marrow, mix it in the Stewed Oxtail Rice and you have ridiculousness: Succulent, mouth-watering, ultra-tender morsels of deboned Stewed Oxtail, the Durangueno preparation that Chef Wes does is just fantastic: The Chile Pasado is not overly spicy, providing a fragrant, delicate Chile aroma pervading every bite, and it’s comforting and brings a smile to your face. The Roasted Bone Marrow adds a layer of decadence and might be too over-the-top… or maybe not. :heart: :blush: :heart:

Whittier Blvd. Torta (Beef Belly, Red Peppers, Avocado, Queso Fresco, Horseradish Cream, and Serrano Chile):

I didn’t even realize it (because we were always focused on the new Specials during recent visits), but apparently their OG Sandwich (Torta), the Whittier Blvd. was rotated off the menu for a few months now. It was back, and after seeing the video Chef Wes posted of the slowly stewed hunks of Beef Belly… this turned into a must order again. :grinning_face_with_smiling_eyes:

One bite of the Whittier Blvd. Torta and you realize just how honed-in Chef Avila and his team are, compared to their Grand Opening days. This new and improved Whittier Blvd. has a more pliant Bolillo Bread, softer, and with a light chew, and then you bite into the Stewed Beef Belly. Pork Belly may be the more popular option, but Chef Wes’ Stewed Beef Belly used here is crazy-good:

Luscious, rich, so tender it’s almost melting in your mouth, it’s decadent, fatty, with some lean meat as well, and perfectly beefy and savory. The Horseradish Cream gives it a nice kick and offsets the fattiness, the Avocado and slab of Queso Fresco just add more creaminess. It’s outstanding! :heart:

Lamb Shank Tacos (Braised Lamb Shank, Raw Tomatillo Salsa, Radish, Gooseberries, Cilantro):

These were like one of the most beautiful, fragrant Birria Tacos, but made with Borrego (Lamb), resulting in a lightly gamy, tender shreds of Stewed Lamb Shank in hand-pressed Tortillas coated in the Lamb Stew / Birria sauce itself. Another winner.

Another Visit:

Farmers Market Salad (Market Greens, Seasonal Stone Fruit, Candied Pecans, Parmesan, Shallots, and Red Wine Vinaigrette):

As aforementioned, don’t sleep on Chef Wes’ vegetable offerings. He really has a way of drawing out fantastic flavors and works magic with vegetables, in some ways better than meats. This Farmers Market Salad is yet another great starter, it changes frequently based on what’s in season at the Farmers Market (as it should), so today’s version featured super fresh Arugula (definitely tasting like it was just from a local Farmers Market stand), Candied Pecans were lovely, the in-season Pluots and Shallots along with the Red Wine Vinaigrette just combined to make a satisfying, delicious and healthy start to the meal. :blush:

(NEW) Summer Squash Burrito (Brown Butter, Squash, Swiss Cheese, Scrambled Eggs, Pistachio, and Almond Chile):

The newest Burrito to join Angry Egret Dinette’s menu, it replaces the Atwater (which was amazing!). As always, Chef Wes’ Breakfast Burritos begin with perfectly Scrambled Eggs, so light, fluffy and not overcooked. It’s actually moist and juicy.

The Sauteed Summer Squash in Brown Butter is light and delicate, but almost feels a bit too dainty, overtaken by the nutty, punchy Pistachio and Almond Chile, which has a nice spicy kick.

(Special) The Backyard Burger (Grassfed Beef Patty, American Cheese, Sambal Mayo, Pickles):

The Angry Egret team has got this down pat: Just look at how juicy and luscious that looks (above)! :heart: It is just this satisfying, visceral offering: It’s beefy, perfectly grilled, melted American Cheese on a soft Hamburger Bun. :blush:

(NEW) Mini Burritos (Chorizo and Potato) + (Bean and Cheese):

Chef Wes recently debuted these new Mini Burritos (at a fairly priced $3 each), a homage to the small Burritos that his mom would feed him as a kid. There are 5 different flavors and on this visit we started with the Chorizo & Potato, which was our favorite of the two. Zesty, lightly spicy Chorizo Sausage and hunks of tender Stewed Potatoes in a soft Tortilla. :blush:

The Bean and Cheese Mini Burrito was also satisfying, but these Black Beans weren’t as amazing as Chef Wes’ OG Frijoles recipe using Pinto Beans back at Guerrilla Tacos.

(NEW) Taco Thursdays:

Just debuting tonight, Chef Wes is slinging Tacos again(!) on his OG Taco Cart! :open_mouth: It should be happening every Thursday evening, from 5:30 p.m. - 9:00 p.m. or so. While Chef Wes has added one or two Tacos here or there to the new menu, Angry Egret is definitely not a clone of Guerrilla Tacos, going off and finding its own identity. But in the process one of Chef Wes’ strengths (Tacos) has been notably missing for awhile now. So this new Taco Thursdays event was a must visit. :wink:

Grouper Ceviche (Sesame, Togarashi, Avocado, White Soy, Salsa Verde, Heirloom Tomatoes):

While it was “Taco Thursdays,” there was still a nice starter on the menu in the form of Grouper Ceviche. For the past few months, Chef Wes has been getting in some beautiful, fresh Whole Fish, which changes each week depending on what’s fresh (sometimes Halibut, Grouper, etc.). The Grouper meat itself was bright and vibrant, the Salsa Verde gave it sufficient spicy acidity, the Heirloom Tomatoes provided a pleasing, inherent sweetness, refreshing bits of Cucumber, some Avocado as well, and crunchy Tortilla Chips (made in-house). Very good. :slight_smile:

Time for Tacos!

Fried Sweet Breads Taco (Salsa de La Tia, Pinto Beans, Chives):

Freshly fried on the flattop grill, the Sweet Breads were crisped on the outside, giving way to tender, creamy Sweet Breads within! The Pinto Beans were pretty darn close to OG Guerrilla Tacos’ version(!), and the Salsa de La Tia and Handmade Tortillas rounded things off. 2nd Favorite of the evening! :heart:

Grilled Valdivia Farms Squash Blossoms Taco (Oaxacan Cheese, Salsa Mission, Parsley):

Quite delicate, but with a light vegetal quality. These were delicious with the melted Oaxacan Cheese and the Salsa Mission was a more direct heat, but still gentle.

Tripas in Duck Fat Tacos (Grilled Intestines, Served with Charred Salsa Verde, Salsa Seca, Lime):

First, the Tripas (Intestines) are basically confit (slow cooked) in Duck Fat! :blush: And then it’s seared on the flattop grill. Taking a bite and you can taste the rich, luxurious Duck Fat flavors throughout each bite of the Seared Tripas, which are meaty and still soft, tasting nothing like typical Tripas Tacos you might have at a random Taco stand. The dual Housemade Salsas shine here, elevating each bite. :slight_smile:

Oxtail Tacos (Braised Oxtail in Durango-style Guisado, Chile Pasado, Potato, Chile Chiltepin):

But the star of this debut Taco Thursday was Chef Wes’ amazing Oxtail Tacos! This was a more savory, deeply stewed version of the Oxtail Durangueno with Rice dish that he served during last month’s Dinner event. This was a bit richer, and every morsel of the Stewed Oxtail was just an explosion of satisfying comfort food flavor in your mouth! :heart:

One of the best Tacos I’ve had in the last 2 years! :blush: :heart: Must order!

With the new Taco Thursdays event debuting tonight, it feels like Angry Egret Dinette is feeling “whole”: It’s got Chef Wes Avila’s new unbounded creativity, trying all sorts of fun culinary ideas as Specials each day for Lunch (this changes daily), along with his core staples of some solid Torta (Sandwiches), with the standout being the Whittier Blvd. (until he brings back the Pied de Cochon (Stewed Pork Shoulder wrapped in Stewed Pork’s Foot)), along with consistently outstanding Breakfast Burritos (either of them are worth an order).

Dinner service allows you to sample larger format dishes where Chef Wes is branching out from his original Tacos focus, but with Taco Thursdays, you’re getting a once a week look at what made Chef Wes what he is today:

Some of the best Tacos in L.A., changing every Thursday evening.

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

https://www.aedinette.com/

Instagram for New Menu Updates:
https://www.instagram.com/angryegretdinette/

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Tuna tostada and calamari steak tacos from earlier in the week. The tuna tostada was reminiscent of the amazing poke I recently had in Hawaii. Those calamari tacos are so flavorful and ate like tender chunks of swordfish. Get them if you see them on the menu. I had to drive home before I could eat the tacos, so the tortillas completely absorbed the sauces. Still fantastic.
Also the lobster burrito and new minis are also fantastic. Chile Colorado and the cheese and squash were so good.

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Nice @attran99 . :slight_smile: We enjoyed the new Mini Burritos as well. :slight_smile:

How spicy was the Chile Colorado Mini? I was going to order it but then the cashier mentioned that “it has a kick to it,” so I held off since it was so hot (near 100 degrees already). :sweat_smile:

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Update 5:

Congrats to Chef Wes Avila and team at Angry Egret Dinette for making it as a Finalist for the James Beard Award for Best New Restaurant. Some recent visits, including the return of Chef Avila’s legendary Omakase (Chef’s Choice) Meals! :open_mouth:

Wild Caught Fish Tacos (Battered & Fried Local Rock Fish, Cabbage, Habanero Aioli, Pico de Gallo, Salsa Macha):

These newer Fish Tacos at Angry Egret Dinette are standout and certainly some of the best in the city. Chef Wes will rotate and get in whatever fresh seafood is looking good that week, and then proceeds to break down whole Fish to make these Fish Tacos each week. This week’s offering was a fresh, bright Rock Fish, nicely battered, still moist and flaky inside, nice balance of Housemade Salsas. :blush:

(Special) Steak Flauta (Flour Tortilla, Oaxacan Cheese, Fried Egg, Salsa Macha, Avocado Salsa, Cilantro, Onion):

Listed as a “Steak Flauta,” these turned out to be more like “Steak Quesadilla / Semi-Flautas” :sweat_smile: as they were seared on a flattop instead of being like deep-fried Flautas you might see at other local places around town. So there was no crunchiness, but the thinly sliced Steak, Salsa Macha, Oaxacan Cheese and Fried Egg all combined to make a decent dish.

Pork Belly Torta (Salsa Negra, Pico de Gallo, Avocado Tomatillo Salsa, and Cabbage):

This sounded amazing. Unfortunately, it was a bit of a miss. :frowning: The Pork Belly itself was really fatty (sometimes Pork Belly can be a nicer balance of fat & lean), and it was pan-seared, so the Pork Belly was more chewy and meaty. At that point, we would’ve rather seen it be a Pork Chop or Pork Loin Torta if they were merely searing it, as the Pork Belly Fat was tough and rubbery. Avoid.

Another Visit:

Wild Caught Fish Tacos (Battered & Fried Grouper Fish, Cabbage, Habanero Aioli, Pico de Gallo, Salsa Macha):

On this visit, Chef Wes just got in a few huge Grouper Fish, and they were fantastic in the Fish Tacos. A little more meaty, but still tender, than the previous visit’s Local Rock Fish, and so fresh and moist.

Breakfast Tacos (Papas with Housemade Chorizo, American Cheese, Arbol Salsa, Avocado Salsa, Pickled Red Onion on Flour Tortillas):

Breakfast Burritos seem to be the preferred choice in L.A., so it’s a nice change of pace when you see the rarer Breakfast Taco appear on a menu. Chef Avila’s Breakfast Taco is tasty. The Housemade Chorizo is nicely spiced and zesty. The one minor distraction is a personal preference, as they chose to use Flour Tortillas, which were pliant and thin, but it feels like they’d be better with Corn Tortillas.

The Atwater (Breakfast Burrito with Squash, Red Peppers, Home Fries, Scrambled Eggs, Swiss Cheese, Salsa China):

Consistently great! :blush: A beautiful combination with the Squash, Red Peppers giving a real vegetal note, the earthiness from the Home Fries, moist, juicy Scrambled Eggs (see above), then bound by some melty Swiss Cheese and Housemade Salsa China.

Pozole (Hominy, Marinsun Farms Heritage Pork Shoulder, Cabbage, Cilantro, Radish, Lime, and Oregano):

Chef Wes is making some outstanding Pozole right now (as tasty as our previous visits): A fantastic, deep, long-cooked Pork base, it’s rich, feisty, so flavorful, well-spiced and herbed, but not flaming hot (despite the crimson red color). Delicious!

(Special) Oxtail Burrito:

If you ever see Oxtail Burritos on the menu, order immediately. Just look at how luscious the Stewed Oxtails are (above)! :heart: It’s perfectly seasoned, savory, tender, mouthwateringly delicious! :heart: (@ipsedixit @BradFord @chienrouge @Sgee and all)

Another Visit:

(Special) Wild Caught Shrimp Tacos (Two Battered and Fried Shrimp Tacos, Cabbage, Habanero Aioli, Pico de Gallo, Salsa Macha on Flour Tortillas):

Every once in a while, Chef Avila will rotate in Wild Caught Shrimp Tacos instead of Fish. They are better than his Shrimp Tacos at Guerrilla Tacos back in the day. Nicely battered with a light crunchy exterior, the Shrimp are plump, meaty and tender. :slight_smile:

Oxtail Frites (Braised Oxtail, French Fries, Demi-Glace, Chives, Salsa Negra Aioli):

Currently, the most common offering for Oxtails at Angry Egret are Oxtail Frites, which sound great on paper, but in execution, the tender, beautiful Stewed Oxtails need a better vehicle to enjoy the stewed meat. French Fries are not the way. They are inherently oily, and when salted, they end up being a starchy, too salty background for the Oxtails (which are already seasoned and salted). :frowning:

It’s frustrating because the Stewed Oxtails themselves are fantastic. We ended up ordering a Side of Tortillas with Pico de Gallo:

(Hack) Oxtail Tacos:

The hacked Stewed Oxtail on their Flour Tortillas with some Pico de Gallo was instantly far more enjoyable and saved the Oxtails. :blush:

Tip: If you see Oxtail Frites on the menu, ask and see if they can serve it as a Burrito, or over Rice (or get a side of Tortillas); they are all superior to the default option.

Dinner Service - Another Visit:

For those that may not know, Dinner at Angry Egret Dinette is a completely different animal compared to Lunch. The menu is completely changed out, and it’s more of a relaxed, sit-down experience with servers taking your order at your table.

Campechana Tostada (Local Whelks Guisado, Seared Big Eye Tuna, Ponzu Vinaigrette, and Salsa Macha):

A gentle ocean breeze, fresh Big Eye Tuna slices, a nice combination of Japanese and Mexican cuisine influences.

Crab Tostada (Hamachi Tartare with Crab Salad, Avocado Salsa, Salsa China, and Salsa Negra):

Chef Wes is really tapping into fresh-caught Seafood these days, the Hamachi and Dungeness Crab Salad mix was excellent, sweet and bright, the triple Housemade Salsa combination created this amazing flavor confluence.

Surf Clam Aguachile (Serrano Aguachile with Passion Fruit):

Refreshing, cooling, plump bites of Surf Clam with a nice zing and heat and pleasing tropical notes from the Passion Fruit).

Lamb Birria (Lamb Shank with Onion, Cilantro, Arbol Salsa, and Tortillas):

Wonderful, tender Lamb Shank cooked down in a Birria-style Broth. You end up making fantastic Lamb Birria Tacos with the Tortillas provided. :blush:

Cauliflower Al Pastor and Grits (Roasted Cauliflower and Pencil Cob Grits and Salsa China):

This was a nice idea, but surprisingly it turned out to be more like a Side Dish (in terms of size). The Roasted Cauliflower’s marinade sort of evoked Al Pastor, but it was more tangy and zesty and there wasn’t as much roasting & caramelization that I was hoping for.

Sea Bass (Roasted Sea Bass with White Wine Butter Sauce, Roasted Potatoes, and Sauteed Pea Tendrils):

This was a well-executed Roasted Sea Bass in a more traditional Western style. The Sea Bass was moist and flavorful, but this didn’t really have much of the collaboration of cuisines we’re used to seeing from Chef Avila.

Another Dinner Visit:

Farmers Market Salad (Mixed Greens, Cara Cara Oranges, Sunflower Seeds, Key Lime, and Agave Vinaigrette):

A refreshing Salad to start the meal. Chef Wes has always shown an appreciation and mastery of drawing out flavors from Vegetables.

Wagyu Beef Tongue Tacos (Arbol Salsa, Handmade Corn Tortillas, Cilantro, Onions, and Lime):

A great combination of fatty, lean and meaty bites of American Wagyu Beef Tongue in Taco form. Excellent! :slight_smile:

Grilled Prawns (New Caledonia Prawns, Diabla Sauce, Pea Tendrils, Lime, and Flour Tortillas):

Massive flavor bomb! The Diabla Sauce has some nice heat, but it’s got a depth of smoky, earthy, fragrant Chilies and zest. The Shrimp were fresh and plump. Very good.

Mayan Octopus Tiradito (Blue Agave Vinaigrette, Salsa Negra and Salsa Seca):

One of the highlights of the meal! Tender, meaty bites of Octopus, the Blue Agave Vinaigrette and Salsa Seca and Salsa Negra blend really elevated each bite. :blush:

(Off-Menu) Oxtail & Carolina Gold Rice (Braised Oxtails over Carolina Gold Rice):

As mentioned before, sadly, the kitchen seems to be content serving their excellent Braised Oxtail with Fries these days (very strange - easy to prep perhaps). For Dinner, ask to see if they can serve it over the fantastic Carolina Gold Rice instead (they used to serve it over Rice originally when it debuted).

The result is the best way to enjoy Chef Avila’s outstanding Braised Oxtails. Another highlight of the evening! :heart:

Carne Asada Steak (16 oz Steak with Arbol Salsa, Handmade Tortillas and Grilled Scallion):

Perfectly cooked, medium rare Grilled Steak is served with Housemade Salsas and Housemade Tortillas, so you can make your own Carne Asada Tacos. This is a much higher quality version of Carne Asada Tacos that you normally get at various Taco stands / trucks around town. There were a few pieces that had gristle running through it, but otherwise the majority of the Grilled Steak was quite good and a fun way to build some real, lux Grilled Steak Tacos.

PEI Mussels Veracruzana (Carolina Gold Rice, Tomato Salsa, Tortillas):

Just cooked through Prince Edward Island Mussels cooked in a Veracruzana style. A nice pairing with the quality Carolina Gold Rice to ladle over the Mussel Broth. :slight_smile:

Cheesecake (New York-style Cheesecake with Passion Fruit Coulis):

Desserts have never been a strong suit at Chef Avila’s previous restaurants, but it’s no matter since you’re usually so stuffed from the excellent savory courses. :wink: This NY-style Cheesecake was… stodgy, clumpy, but it had good flavor. Not something we’d order again.

Another Dinner Visit:

Angry Egret has finally gotten their Beer & Wine license, so on this visit they debuted a menu of a few bottles of French White and Red Wines, and a variety of Craft Beers.

Stuffed Squash Blossoms (Ricotta Cheese Spread, Salsa China, and Heirloom Tomato Salsa):

A different execution than what we usually see locally (where the Squash Blossoms are stuffed with Cheese), here they are unstuffed, battered, fried and served atop a delicious Heirloom Tomato Salsa that was super bright, naturally sweet-tart and fresh.

Fried Artichokes (Whole Castroville’s Artichoke, Almond Salsa, Salsa Negra):

Nicely done. These were crunchy chunks of fresh Artichoke Hearts, and the Housemade Almond Salsa mixed with Salsa Negra made a nice nutty, gently smoky, creamy dip. :slight_smile:

(Off-Menu) Oxtail & Frioles (Braised Oxtail with Heirloom, Farmers Market Beans):

On this visit, they ran out of Carolina Gold Rice for Dinner, but they were happy to serve their fantastic Oxtail paired with a new batch of Frijoles they just made, from an Heirloom Bean they picked up at the local Farmers Market. These Heirloom Beans were incredible! :open_mouth: Creamy (no dairy), but toothsome, it almost had a texture similar to Lentils, but different. In addition, it might sound strange, but the Braised Oxtail and Heirloom Stewed Beans matched wonderfully. :heart:

Pan de Elote (Butter Baratte, Blueberries, Honey and Powdered Sugar):

There was one Dessert that Chef Wes has made from the early days that is an eye-opener: The Pan de Elote, which arrives in a cast-iron skillet, piping hot out of the oven. It’s like the most glorious Cornbread you’ve ever eaten, fragrant, smelling like Roasted Corn, and not overly sweet either. In fact, it’s got a great salty-sweet angle, the Blueberry, Honey notes complement each bite, and it should be their mainstay Dessert. Wonderful. :blush:

Omakase Dinner:

But the biggest cause for celebration might very well be the return of Chef Wes Avila’s Omakase Dinner. This was a wonderful dining option back in the Guerrilla Tacos days, where, by reserving ahead of time, you could arrange to have Chef Avila cook up a full Omakase (Chef’s Choice) Dinner, where he’d source great ingredients and cook up dishes that he felt were standout and of the moment. It was a great value and a lot of fun (always a surprise and delicious). But since he’s left and opened up Angry Egret Dinette that option has been gone, until now.

Monterey Bay Abalone, Fish Broth:

The opening bite featured Monterey Bay Abalone, nicely cooked, with a nice snappy, meaty, but pliant texture, fresh, and nicely infused with a Housemade Fish Broth that Chef Wes and team had been cooking since the morning. The bits of Stewed Potato gave this an almost Chowder-like feeling, but elevated and much lighter.

Tuna Aguachile, Ossetra Caviar, Salsa China:

This was pretty amazing. The Tuna Aguachile itself was so vibrant and fresh, but the use of Ossetra Caviar and the Housemade Salsa China somehow combined to make this inventive and interesting beyond expectations.

Savory Clams (Guajillo, Tomato Broth, Lemon):

The dishes seemed to get better and better as the night went on. Here we have what Chef Wes called the Savory Clams dish, which featured plump Clams in a Guajillo Tomato Broth that was bursting with layered flavors, brightened by Lemon. The slice of Toasted Bread was perfect to sop up all the Clam Broth. :heart:

Asparagus Stew (Line Caught Smoked Salmon, Coddled Egg) with Raw Asparagus Slivers (Pepita Salsa):

One of the most inventive dishes we’ve tried in years, initially you might be drawn to the bowl of pale green Asparagus Stew and think that you’re meant to drink that directly. You would be wrong. :sweat_smile:

Instead, our server directed us to take a sliver of the Raw Asparagus (seasoned with a Housemade Pepita Salsa) and dip the Raw Asparagus into the Asparagus Stew concoction, and enjoy it that way. On its own, the Asparagus Stew was super salty(!). But with the Raw Asparagus slivers, seasoned with Pepita Salsa, combined, it was perfectly salted / seasoned, and you got this delicious bite: Crunchy snap of the Raw Asparagus, reinforced by Asparagus Stew with bits of Line Caught Smoked Salmon. Interesting and delicious! :heart: (@BradFord @A5KOBE @ipsedixit and all)

Sweet Potato Taquito (Queso Fresco, Almond Chile, Chives):

This was a treat: Chef Wes decided to do a homage to his OG Guerrilla Tacos creation (and one of his signature items from the early days): The Sweet Potato Taco! :slight_smile: Except here, he’s reimagined it in Fried Taquito form, but it still has all the signature flavors from the early days that made it a hit: The Roasted Sweet Potatoes, Almond Chile, swapping in Queso Fresco this time, and Chives all via a crunchy Fried Taco shell. :slight_smile: A fun, nostalgic dish and still tasty.

Pescado Zarandeado (Red Snapper, Anson Mills Carolina Gold Rice, Heirloom Beans, Handmade Tortillas):

This was the highlight of the dinner, bar none! :heart: Chef Wes cooked up a gorgeous, fresh Red Snapper in a Pescado Zarandeado-style, but with his own secret seasoning recipe. The Grilled Red Snapper meat was stunningly seasoned! I don’t know what marinade and spices were used, but it was outstanding. Nothing like a traditional Zarandeado from Sergio (Mariscos Chente) or Coni Seafood, but probably even better. There were layers of Chilies (not overly spicy, but full-flavored), it was perfectly grilled, savory, aromatic. Our entire group couldn’t stop eating this dish and within minutes it was all gone (as in, completely gone except for fish bones). :heart:

Enjoying it with the Anson Mills Carolina Gold Rice, which is a beautiful American Rice staple, and the outstanding Heirloom Beans for the Frijoles side (or the Handmade Tortillas) and you had one of the best bites of 2022 so far! :heart: :blush: :heart: (@ipsedixit @BradFord @paranoidgarliclover @Mr_Happy and all.)

Pan de Elote, Tres Leches Style (Strawberry):

The final course was a Dessert, but they created a Pan de Elote (or a Mexican Cornbread) in a Tres Leches style, with Condensed Milk, Evaporated Milk, and Heavy Cream, infused with fresh local Farmers Market Strawberries.

The Strawberry flavors were stunning, so fragrant, and with the Tres Leches preparation, it bordered on an elevated Fruity Pebbles taste. :smiley: However, the core Pan de Elote was too dense (our server explained it was made slightly denser to prevent it from being dissolved by the Tres Leches & Strawberry infusion, but, in the end, it was too firm). And the portion was overly generous (it could feed 3 people, per serving!).

Overall, Angry Egret Dinette is still making a solid Breakfast and Lunch menu, with their Breakfast Burritos and Fish Tacos (using fresh, local Pacific Fish brought in weekly). Look for various Specials appearing throughout the week, such as their amazing Pozole, and always be on the lookout for Oxtail dishes, and ask for a swap to Rice, Beans or Tortillas, or Burrito form, if you only see Oxtail Frites.

Dinner has been a relaxed, enjoyable evening with quite a few standouts, but the best is getting Chef Wes Avila’s Omakase, where he creates the entire Dinner menu based on what’s fresh and most standout in the moment (note: You need to reserve that at least a week in advance). I’m still dreaming of that Pescado Zarandeado using a whole Grilled Red Snapper with Anson Mills Carolina Gold Rice and Heirloom Beans.

Angry Egret Dinette
(in Mandarin Plaza)
970 N. Broadway
Los Angeles, CA 90012

Tel: (213) 278-0987

https://www.aedinette.com/

Instagram for New Menu Updates:
https://www.instagram.com/angryegretdinette/

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Great report and happy for Wes that he has a full restaurant and hope he is enjoying his success. The oxtail burrito looks great. Nothing looks better than his tuna or hamachi tostadas from his truck days tho to this eater. Those were perfection. Always thought the whole fish from coni et al was overrated maybe it’s that I can’t stand Mayo and it is slathered in that for grilling. But I gotta tip my hat he’s really elevated his game to match new digs and budget and I’d love to try it. He’s always been one of the best chefs in town for me even when he had a truck. I admire what he does and want to go!

Happy Father’s Day to the dads out there enjoy something special with your family!

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Hi @chienrouge ,

Thanks! :slight_smile: Oh, Chef Wes does have the Hamachi or Tuna Tostada at Angry Egret every once in a while. We just kept missing it (certain visits, they were rotated off), but he still serves it every few weeks I think. :slight_smile:

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Plenty of good consolation prizes he’s got a delicious enhanced repertoire looking forward to checking it out.

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I got carpal tunnel syndrome in my index finger flicking to reach the end of the op. Pretty nice pictures though.

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Thanks for the article @ElsieDee ! That’s nice for our local mom & pop eateries to get mention from publications like the NY Times. :slight_smile:

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Thanks @ElsieDee and @Chowseeker1999

I really like chef Wes. Back from his days running his truck which came to our neighborhood, he was supremely proud of the food he served and tended to all the details - my first time seeing someone use tweezers and micro greens and on a taco. He would watch us carefully as we ate and being always delicious we would compliment snd thank him and feel fortunate he was in a taco truck nearby slinging tuna and hamachi tostadas and his other classics. It made me feel good as an eater to have someone that cared so much about my experience trying his food. It was always obvious he had bigger success ahead of him and this article is well deserved and seems rare in the world of pay to play reviews. I hope to check out his new restaurant angry egret soon.

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Wait there’s life beyond tacos ???
I didn’t get that memo ! :disappointed_relieved:

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There’s definitely life beyond beyond tacos but it keeps the vegetarian in my family happy.

For example this isn’t a bad context for it actually

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