The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes that deserve time in the limelight. Here’s the very best of everything the team has eaten this week.

Pollack roe at K-Team BBQ in Koreatown

For those seeking a Korean barbecue feast in Koreatown, there are many delicious reasons to choose K-Team. The superb follow-up restaurant to the perennially packed Park’s BBQ from proprietor Jenee Kim offers a top-notch selection of pork-centric cuts, including thick slabs of collar and slivers of belly that hit the grill frozen just like in Seoul. The beef tongue, which curls and caramelizes on the tallow-slicked grill, is also worthy of gracing every table. Regardless of which kind of meat one favors, be sure to tack on the $5 myeonglan paste (pollack roe) which is tucked under the “extra” portion of the succinct menu. While it might seem redundant to have both the complimentary ssam jang and the add-on to pair with one’s meat, the myeonglan paste’s incredible depth and lick-smacking savoriness elevate every porky or beefy bite to greater heights. 936 S. Vermont Avenue, Los Angeles, CA 90006. — Cathy Chaplin, senior editor

Prosciutto baguette at Friends & Family in East Hollywood

Rebecca Roland

Maybe it was the Emily in Paris binge-watch, or just the cloudy weather, but I woke up this weekend craving something French-ish. With no real destination in mind, I hopped in the car and drove vaguely toward bakeries, before settling on Friends & Family in East Hollywood. By mid-day, the pastry case was down to just a few choices, but the sandwich selection hadn’t been depleted yet. Spotting just a few prosciutto baguettes left, I crossed my fingers that they would still be available by the time I got to the counter. Luckily, it seemed like I was the only one in line with prosciutto on the mind, and the sandwiches remained untouched until I got to the counter to pick up one for myself. I couldn’t resist adding in an espresso and whisking the sandwich outside to one of the bright orange tables on Hollywood Boulevard. It’s not quite a European street, but there was a charm to sitting outside and watching the cars drive by between bites of chewy baguette, creamy butter, and salty prosciutto. 5150 Hollywood Boulevard, Los Angeles, CA 90027. — Rebecca Roland, associate editor

Three-topping spicy hand-pulled noodles at Noodle Art in Monterey Park

Matthew Kang

The SGV continues to offer new finds, at least for me, despite eating through the neighborhood for nearly 17 years. Driving past the destroyed-by-fire Shau May and the remnants of what was once Dean Sin World, we landed at Noodle Art, a terrific little restaurant that comes straight from Xi’an. Founded by Xibao Wen, who’s been cooking since 1985 but opened Noodle Art in 2021, the place has all the makings of a modern SGV noodle classic. My “three toppings” noodles featured tender pork belly chunks; beef and potato; and tomato and egg, all typical noodle accompaniments in their own right that work together. The hand-pulled noodles are bouncy and chewy, longer than they’ll ever need to be but not so heavy that they’ll break your wrists. All the flavors are bound in a chile oil and pepper flakes that add a simmering but not overwhelming heat. I can’t wait to return to try this dish again. 117 N. Lincoln Avenue, Monterey Park, CA 91755. — Matthew Kang, lead editor

Peach granita at Butchr Bar in Westlake

Mona Holmes

Though every single dish that came out of Butchr Bar’s kitchen was spectacular, the biggest surprise was the dessert. Don’t get me wrong, the dry-aged grass-fed wagyu; New York wagyu strip loin tartare with lemon peel, chile oil, and quail egg; fermented tomato; and cheese selections are all that and then some. Australian-born Bridgette and Tyson Blackney brought their roots to LA, Tyson’s family has been in the meat business for over a century. Everything is imported from their home country, is organic, and butchered in-house by former Cobi’s chef Danny Rodriguez. Butchr Bar has so much charm that one could mistake the wine bar for a stylish home. Ask for natural wine recommendations from any staff member, as well as the peach granita at the end of the meal. Butchr Bar’s semi-frozen treat made with sugar, ice, and water boasts a wonderful jammy consistency. The kitchen uses frozen and grated fresh peach, sea salt, and olive oil to finish. It’s a dessert that savory-leaning diners will enjoy, especially with a glass of something slightly sweet to complete the end of the night. 301 Glendale Boulevard, Westlake, CA, 90026. — Mona Holmes, reporter