I have a question for you.

For the most part, the focus of the rapidly expanding universe of the "food blog" has been to display the cuisine. People write about their experiences, posting large photos of salivation-worthy edibles, stacked atop each other. Sometimes the stack of big, heavy photos is the entire content of the entry.

When I read food blogs, I prefer some kind of textual content, some cleverness or insightful writing or indication of "I know what I'm talking about" experience. I need more than just a stack of "OMG I wanna EAT that" plates that take several minutes of scrolling.

When I started this site, the images were pretty small, accents to the posts themselves, like "pull quotes" for a magazine article. The text wraps around the images like a news column.

Dining in L.A. has been, and continues to be, a forum for my writing. I like my bar set high. It should be able to stand on its own as content without imagery, like an entry in Counter Intelligence.

I have no idea whether DILA accomplishes this.

I'm thinking about the photos on this site. The photos have always been taken with an eye toward looking good, nicely cropped and shined up, but still fairly small. They have grown over the years since what we've described has needed more detail.

I can put larger ones here, ones that span the entire width of the column, breaking the writing into blocks. I can continue as is, as I believe the thought outweighs the visual. I can, of course, do both. Some upcoming reviews seem to need big photos, like the lovely vegan pizzas from Cruzer, so I'll try it out. Let us know what you think.

This spot gets better with every incarnation
3206 W. Sunset Blvd. (between Micheltorena and Descanso)
Phone: 323-667-0116 | map

Looking for healthier options in my life due to necessity, I am starting to follow the wisdom of QuarryGirl, although there would likely be deep disapproval of my still-omnivorous nature. Her (their?) site is an oasis of good information, and through it I discovered the most recent chapter of this flickering cafe-ready space.

This storefront has historically been the unwanted stepchild, going through its well-meaning Cardone's cold-cut-deli phase, its perpetually uncombed Vegan Spot phase, its "No, you're thinking of the other Flore down the street" phase, and now the Meet Market.*

It is as un-climate controlled as the previous spaces, but has a more considered decor, far better smells from the kitchen, and a counter and shelves that are actually filled with vegan goodies for sale. Plus, the menu is no-nonsense comfort chow, with nicely wallet-conscious prices, and they're friendly here.

Take for instance this Sausage & Peppers sandwich. The "sausage" is Italian style vegan patties, crumbled into a perfectly awesome ground-meaty texture. Mixed with subtle onions and slivers of red pepper, in a marinara with a ketchup tang, the taste is really like sausage, with a sloppy-joesque attitude.

The bread is a standard roll, and being the weirdo I am I'd love to see some shredded lettuce strung along the top of the marinara, but I go through it and wish I had another. It is a plain good sandwich.

They have soups of the day, too; the Roasted Red Pepper soup certainly smells red-peppery but lacks that brassy pepper flare on the palate. Instead, it has a tomato caress, with infinitesimal flecks of light and dark blended smooth. It's good enough to bathe in.

This is what everyone has been pointing excited fingers at, though. The Philly Cheesesteak is less a pick-up-and-eat sandwich than a revelation in a bread bowl. It's convincingly like a greasy spoon staple, and you must keep reminding yourself that the dark brown, grilled sections of toothsome meat, staining the bread a deep umber, is not beef. Peppers and onions hold it together.

The soy mozzarella is a gleaming white layer of Daiya cheese grated into bitty strips, which is the junk food nirvana for the vegan set. At last, a soy cheese that melts, and stretches, and has the mouth-feel of cheese.

And, oh! Take parts of the bread and dip them in the red pepper soup.

Parking is a creative exploration, with only metered parking, where every spot contains either a car or blinking red FAIL demon eyes. Even when you make it inside, Meet Market is starting to attract its share of hungry attention, so patience is a virtue.

*Personally, I think the lack of parking is what kills this space, plus my lingering suspicion that Dusty's Cafe sneaks over at night and sucks out its breath like a cat.

Where the addiction started
9045 Santa Monica Blvd. (in West Hollywood)
Phone: 310-274-1715 | map
161 E. Orange Grove Ave. (hidden in Burbank)
Phone: 818-558-1199 | map
website

Another one of those eateries I miss from the days of working on the west side, this is the restaurant that got me hooked on chicken korma. I'd go alone or with my friend Joe, counting on the reliable buffet to make the rest of my day awesome.

The West Hollywood location has a luxurious triangular orange-walled patio, its fountains and Indian music successfully drowning out the irritable Mercedes Benz and Range Rover engines on Santa Monica.

The Burbank location is larger, its pillared halls and painted alcoves hidden between a massive parking structure, a movie theater and a shameless Fuddruckers. Both kitchens have delicious smells radiating from them.

The West Hollywood buffet was where I started, and it is reliable: the Chicken Tikka Masala is a satisfying electric clay red, the dal is thin, yellow and spicy, and the Tandoori Chicken is always good despite its drying out a little on the buffet pan. Settling down for a real meal, though, is where Flavor of India shines. You will get a small disc of rice Papadam, good enough but well-matched with a pumpkin chutney, unexpectedly vibrant and spicy as a jealous goddess.

For a starter, we love the South Indian Idli, dense patties of ground rice and lentil steamed and served in Sambar, a lentil soup. The texture of the idli cake is grainy like cornbread, and comfortably warm; accompanying this is a white, gritty spackle of coconut chutney, which adds a cool balance of sweet coconut and turmeric and a new level of complexity.

Naan is always welcome, but I have a passion for their interpretation of pratha. It's wetter than it looks, unleavened bread with a buttery sheen, baked until flaky and bubbled. Although it makes your eyes close in pleasure when you drag it through something saucy, it needs to be dipped in nothing, and if there are more than three of you, order two of these.

Matter Tofu is a soupy dish of peas, green chilies, and ginger. Soft tofu cubes the color of saffron replace the typical potato or cheese, and soak up the tomato-heavy broth. The peas are small, crisp and slightly spicy. It benefits from absorbant heaps of white rice.

Back to what hooked me. My favorite rendition of Chicken Korma. Boneless chicken soft enough to separate with a fork is bathed in a blend of onion, tomato, ginger, garlic, peanuts (instead of the usual almonds) and raisins.

Together it is happily married in a tongue-enfolding, velvety rich sauce that has me smiling for many minutes, with a perfect pinkish orange color somewhere between pumpkin and vodka sauce. It is a "Marry-Eff-Kill what would be your last meal if you were trapped on a desert island" kind of dish for me.

Flavor of India does a hot masala chai worthy of contemplation, even-handed with cardamom, and their spiced ice tea, a measure of milk on the side, is refreshingly cool.

Not really an embellishment
408 N. La Cienega Blvd. (between Beverly and Melrose)
Phone: 323-203-1793 | map | website

I wish they were closer. I wish I had some chili in front of me. I wish a lot of things, not least a status of independent wealth so that I may eat chili tri-weekly.

The place is small, square, sparsely tabled, and shouts at you in electric Lego red. The floor is a sea of penny round tiles. A man behind the counter awaits you in a relaxed and friendly manner, knowing you must take a moment with the menu and the array of bowl sizes and options. They will have eight recipes to taste, out of--what is Johnny up to at this point? Seventy? More? These are no runny ground-beef-and-tomato-and-kidney-beans concoctions from our youth*, but a dizzying list of state-fair-dominating ideas.

A sampler? Why, yes. It's not large, and I could probably tackle two orders of this, but here goes.

The leftmost lovely ladleful is the Prime Rib Chili, the current all-meat flagship, ground into bulky chunks, dark like molasses with a sweet brown sugar tang. This is a chili over which I could shake chopped onions and dashes of hot sauce and do serious damage, yet is not my favorite, at least not today.

I am hooked on the middle, Exotic Chicken Verde Chili. I expect I shall have dreams of pouring this onto a tortilla, wrapping it up and eating it like a burrito. Tender ground chicken is mixed with green chilies and rich tomatillo. It has a little laid-back bite, and I sadly scrape the bottom. It's gooone, oh, I, I'd better learn how to face it.

The amber one on the right is a meaty rich... wait, it's vegan? It's chili for damn sure. It's called Hom-inous Chorizo. Fermented soy and hominy doesn't sound like it would cause the ranch hands to come a-running, but this is spoons-down the finest vegan chili I've ever had** after a long day of driving forty head of cattle. The hominy is thick like chickpeas and hearty without being overly corn-flavored.

We've also tried the Texas Gold Vegan Chili, a tan, smoky concoction with pinto beans and a soft cornmeal feel. It is a perfect hot-dog chili. Chili Addiction uses Match Foods products from St. Louis, which is all good with me.

Bianca: "I would have serious lunch troubles if I worked at Trashy Lingerie next door.

The Chorizo Madness is a chicken chili, dark, spicy, thick, a grandly meaty affair with traces of cumin and great half-spheres of chicken chorizo. It tastes incredibly rich, as if it should leave orange streaks of grease everywhere, but it won't.

It's bad form to lick the bowl in this state, isn't it?

As if you didn't already didn't owe them for the most pleasurable experience of your day, they make their own hot dogs and sausages here. The Chicken Hot Dog has a grainier, more robustly woven texture than the typical pale pink squeezed-baloney one gets. The casing is nicely snappy and the flavor is absolutely stunning. There are no store-bought dogs that can match this. None. With a sine wave of spicy homemade ketchup and homemade mustard, it ranks up there with the best hot dog I've tasted in years.

On Bianca's Vegan Hot Dog, itself snappy and delicious, they've done something with sauerkraut, making it not as bitter, not as stringy and defeated. It has solid mouth-feel and great taste.

They have other things to accompany your spoon-and-bowl mission.

Potato chips bore me. When I'm getting a sandwich somewhere and they offer some combo special that consists of choosing your own bag of chips, I go without.

These are an order of magnitude better. Homemade German Fried Potato Chips is already a good name with which to attract my attention; I'm not sure what makes them German, but they are nearly as robust as pork rinds, warm and salt-dusted with a slight give to the tooth. Homemade ketchup tones them down, zesty and not too sweet.

What else do they make there: Cornbread, Chili Mac, a Prime Rib Burger, Chili Cheese Fries, homemade hot dogs... I may be a while trucking back and forth from Silver Lake to La Cienega. And, oh: a chocolate chip chipotle ice cream? Red velvet cake ice cream? Sheesh.

You can snag one of the precious spots in the back of the building, or find metered spaces on La Cienega. Do not attempt parking on the surrounding streets, for you are on West Side, and you may park here at this time, or at this time, but at NO OTHER TIMES may you park, unless you have a permit and have made the proper sacrifices to the gods of expensive purses.

Chili Addiction is closed Mondays, since they have to sleep sometime.

* Well, my youth anyway. It was watery, slightly purple, and after a while my mom started adding corn to it, much to my chagrin. It led me to create my own personal recipe for chili, for which my friends can vouch.

* Sorry, Chili John's, I find the vegetarian barley chili to be a little alien and uncomfortable.

Someone tricked me into loving raw food
3711 Cahuenga Blvd. W. (in Studio City)
Phone: 818-308-7420 | map | website

The exterior is loud and yellow and has a typeface that makes my inner graphic designer weep, but SunPower is a raw/vegan/organic gift from the heavens, and I believe most fervently that they should be in L.A. proper, closer to me*.

The interior is newly designed, elegantly jazzy with creamy mango walls and slick mahogany furniture. A bluesy wailing drips from the speakers.

The people here are friendly and positive. As in "they know secrets of the universe" kind of friendly and positive. In a good way.

I am not entirely sure how they do this, and it looks much better in real life, but this smells amazing. The left half of this dish is Raw Kelp Noodles: glass noodles made of kelp, not overly elastic or clumped, tossed with a creamy marinara. There are vegetables chopped inside, indecipherable (although I suspect mushrooms, onion and tomato are harmonizing here) but adding texture. Red peppers lie atop with a drizzle of basil ranch. I am impressed. It is incredibly rich and flavorful.

The other half is an all-kale salad. Now, kale is one bossy, opinionated leaf, but this is "massaged" kale, whatever that means, and the raw basil ranch dressing is so persuasive, that the shiny curly kale relaxes and becomes a salad to reckon with. Pine nuts add crunch.

I just had an entirely kelp-and-kale-based meal. That was raw. And it rocked.

This is the Raw Supreme Pizza. It is indeed raw, it's confidently supreme, but it's only pizza in the sense that there is a supportive disc on which toppings repose.

The crust is made of sunflower seeds. And while it looks as if you need the beak of a finch to properly peck it apart, it's actually like a crunchy granola cereal in consistency, and sweet but with a hint of cumin and chili powder. The marinara appears again, almost like a barbecue sauce, spread thinly over the surface.

The SunPower "Sausage" is no closer to sausage than tempeh is to bacon, but it provides a crumbly, seasoned variance in texture. Tomatoes are here, with a flare of marinated red peppers and onions. The basil ranch is drizzled over all, but I'd just as soon have more of the marinara.

That familiar green stripe is more of that kale salad.

Is this for real? Should I be making fun of myself, "eating birdseed" and "rabbit food"? Should this be tasting this good?

They also have pizzas with whole wheat pita crusts if you're terrified of the raw sunflower seed affair.

If anyone from SunPower offers you a Sweet Kale Shake, take it. Everyone else in the room will nod appreciatively.

It tastes like nothing else, and not at all like you'd expect "kale" and "shake" to taste. It is sweet like it says, strong with almond and vanilla extract, banana, and agave. Shavings of coconut, cacao beans and goji berry are strewn for color.

When not getting a smoothie, I like a Lemon/Ginger Blast, a frothy juice made of mouth-squeezing awesome.

There is lots of iffy metered parking along Cahuenga; about every second meter will swallow your money but suddenly remember to tell you FAIL. Some spots open up at night in the alley behind. However, since Cahuenga at night becomes absolutely unreasonable, with every automobile in Studio City trying to get onto the 101 South, and every meter full, and every car occupied by an irritable and not-entirely-wailing Ventura Boulevard driver, getting to SunPower for dinner is a cause for weeping and gnashing of teeth. It's one reason why they should relocate close to me. For my health.

* They aren't really that far from me. Eight minutes north on the 101. It's the principle of the thing.

The sauce of kings
3014 W. Olympic Blvd. (@ Normandie/Irolo)
Phone: 213-427-0608 | map
3337 1/2 W. 8th St. (@ Irolo)
Phone: 213-427-0601 | map
11215 Long Beach Blvd. #1010, Lynwood
Phone: 310-884-9234
website

The first location on Olympic was once the VIP Palace, and the exterior is still tiled with blue Korean stylings. The interior feels open, with thin pillars holding up the ceiling and a stage with elegantly carved wooden marimbas reposing grandly along one wall. The blankets on the tables are checkered in warm color.

While you're reading the all-Spanish menu and working through the tortilla chips smothered in an almost too-sweet red mole, dare to order one of their mezcaladas. Bianca likes the Garra de Tigre, as kin to a conventional blended margarita as a tiger is to an irritable housecat. Instead of tequila, Mezcal (the one with the worm in it, mind you) is blended with orange juice (and maybe the worm), into a grainy snow the color of raw sugar. The glass is rimmed with lime and chili powder, keeping it hot enough to keep drinking but strong enough to make it a foolish proposition. The paw of the tiger smacks you if you get more than one.

A simple introduction to the mysterious mole of Oaxacan cuisine is the Enchiladas de Mole Rojo. Ordered with chicken, the tortillas are filled with white meat without much personality.

With chorizo, however, the tortillas are loosely folded and blanketed with sweetish mole, emanating a flair of roasted pepper. The chorizo is twisted into ping-pong ball-sized spheres and laid atop, breaking open into spicy gaminess. It is a simplistic dish meant to convey complexity, the brown-draped centerpieces merely a vehicle for the mole, which is thick but uncloying, roasty and almost intoxicating.

A clayuda is a huge corn tortilla cooked on a clay disc, rendering the tortilla crisp like pappadam and imparting a dry, peppery taste. They put toppings on it and serve it on a pizza tray, like creamy black bean spread, chopped cabbage, and the everpresent snaky heap of queso fresco.

I like the Clayuda Guelaguetza, which supports a trio of meats. An elastic plank of pork rules the upper right, hammered flat and caked with spicy rub. It is not pork-intense, and is the most subdued of the three. There are several of the chorizo spheres, earthy and crumbly, requiring knife work, with the corn tortilla crackling and snapping beneath. The tasajo is salted beef pounded into a quarter-thin sheet, succulent and juicy and the strongest feature of this plate.

Next trip: Barbacoa Roja de Chivo, tender young goat in broth, and I hear they have chapulinas: grasshoppers.

The Koreatown location is the original, and has two-dollar valet. The Guelaguetza on 8th cringes and creaks down the street from Taylor's Steak House and has a better kitchen; the one in Lynwood is difficult to map.