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. 
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. 
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. 
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! 
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. 
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! 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):
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.
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!
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.
(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.
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. 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.
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.
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.
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.
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! (@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!
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(!). 
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. 
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/
