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Five Dishes We Love

A roundup of summer’s most flavor-packed fare, sure to hit the spot.

Artichoke “Oysters” at Crossroads

1. Veal Filet Mignon Tartare at Spago
Reinvention is no easy task, but Wolfgang Puck’s newest culinary chapter has cooked up another instant classic. Buried inside two chunky marrow bones standing at attention is perfectly rich veal simply seasoned and topped with a cap of smoked mascarpone cheese. Spread it on a slice of grilled baguette with a dab of caper-rich mustard sauce and smile. 176 N. Cañon Drive, Beverly Hills, 310.385.0880, wolfgangpuck.com

2. Clams Casino at LittleFork
Hollywood is almost as far away from Rhode Island as you can get, but the clams casino at Littlefork fit in like an East Coast transplant determined to make it in this town. Served six to an order in an ebelskiver pan, these bite-sized littleneck beauties are topped with cracker stuffing and bacon, then broiled to a golden brown. 1600 Wilcox Ave., L.A., 323.465.3675, littleforkla.com

3. Sashimi-Style Ceviche From Paiche
Pick your favorite fish from an ocean of options and find out what “sashimi-style” ceviche looks like—in this case, a lot like sashimi sitting in a delectable puddle of leche de tigre, an acidic Peruvian sauce serving as a counterpoint to the luscious, ultrafresh slices of seafood that chef Ricardo Zarate garnishes with a Japanese shiso leaf. It’s Peru by way of Japan and distinctly Angeleno, all at the same time. 13488 Maxella Ave., Marina del Rey, 310.893.6100, paichela.com

4. The Tray From Bludso’s Bar-&-Que
Calling “The Tray” a dish is like calling the Queen Mary a boat—you get all 13 menu items (sans dessert). It’s a meat lover’s fantasy with various forms of beef, chicken and pork all fighting for barbecue supremacy, and a crowd of mac and cheese, potato salad and baked beans cheering from the sidelines. 609 N. La Brea Blvd., L.A., 323.931.2583, barandque.com

5. Artichoke “Oysters” at Crossroads
Though actually cornmeal-crusted oyster mushrooms, this vegan doppelgänger is just as good as the real thing. Sure, there’s an artichoke petal instead of a shell, but the experience is the same—just grab your “oyster,” which sits atop a dollop of artichoke puree and briny kelp caviar. Toss it into your mouth for a full-flavored bite with muscle. 8284 Melrose Ave., L.A., 323.782.9245, crossroadskitchen.com