Bill Plaschke on the best spot to do lunch in Los Angeles: 

What I really wanted to hear, of course, was what the Dodgers thought about folks just walking into their house and hanging out in the middle of the day, so I phoned club spokesman Josh Rawitch with the news.

“I want to tell you about my favorite place to have lunch,” I said.

“Top of the park at Dodger Stadium, right?” he said.

“How did you know?” I said.

“You’re not the only one,” he said.

It turns out, other folks are aware of this place, and the Dodgers tolerate it for the good of the town.

“There are a lot of fans who refer to the top of the park as the best-kept secret lunch spot in Los Angeles, and it’s hard to argue with them,” Rawitch said. “While we don’t openly encourage it, the fact that it has become known this way is a reminder of just how special Dodger Stadium is to our fans, even when it’s empty.”

[Photo Credit: The Itinerant Fan]

I’ve heard of meyer lemons but until last Friday, never tried one, at least not that I can remember. Not long ago, I saw a simple salad dressing that called for meyer lemons, olive oil and garlic. Sure enough, I found meyer lemons at a market in Manhattan. I haven’t made the dressing yet, but used it in another dressing, and on an avocado. They are sweeter than regular lemons, and while they weren’t cheap (fifty cents a pop), they sure are lovely.

They are easy to find out in Los Angeles–check out 100 things to do with a meyer lemon in the L.A. Times.

Oh, hell yeah.

Molten chocolate cake recipe from Saveur.

[Photo Credit: foodphotoblog]

Next Monday, the Doughnut Plant will open a second location. This one will be in the Chelsea Hotel.

Be warned, these aren’t your average treats. They’re so stupid they’ll make you use a word that don’t mean nuthin…like looptid.

[Photo Credit: The Gourmetro]

Homemade Nutella from David Lebovitz.

Yes, please.

Over at the New York Times, Jordan Michelman asks, “Who makes the best Vietnamese banh mi sandwich in America?”

Peep, don’t sleep.

[Photo Credit: Plate of the Day]

Over at Food 52, here’s a quick lesson on how to segment and slice an orange.

How to Cut an Orange from Food52 on Vimeo.

These ladies rock.

I’m going to make spaghetti and meatballs. Not traditional Super Bowl fare but it’ll do the trick.

In the meantime, here’s the theme of the day:

[Photo Credit: The Kitchn]

From Serious Eats, here’s a simple pleasure to keep you warm on another cold night:

I don’t thank you guys enough, the regulars who come by to add their two cents. But yesterday’s food post about greasy spoons made me proud that I run this blog. I love it when a topic engages you guys. Sometimes, it’s about the Yankees and baseball, or life in the city, or a movie, or food.  

I learned new things reading through the comments yesterday and relished the banter. Made me stop and appreciate the moment.

Thanks for helping make this site what it is.

Nothing like a good greasy spoon diner, eh? Do they call them greasy spoons outside of the city? I haven’t traveled enough around the country, so let me ask a question: Can you find a good diner just about anywhere?

Also, what do you eat when you go to one? I usally stick to a burger or a grilled cheese or breakfast. Occasionally a BLT.  But I’ve never had a salad at a diner, for instance. Just never seemed worth being adventurous at those joints.

What is your go-to sandwich for lunch? I got back-and-forth between salami and ham with assorted fixings…

For a dainty–and fruity–Super Bowl experience…

Crums…

[Photo Credit: Tshk!]

Eh? Why not?

[Photo Credit: Food 52]

Serious Eats gives us the best oatmeal in New York.

Come to think of it, I don’t know that I’ve ever ordered oatmeal at a restaurant, but after checking out this slideshow I might have to give it a go…

Thank you, once again, Serious Eats.

Danny Meyer is one of the most successful and well-respected chefs in New York. Most everything he touches turns to gold. But here is a good piece in the Atlantic Monthly on how Meyer deals with closing a restaurant.

[Photo Credit: The New York Observer]

Parsley and Pancetta salad. I’m a sucker for parsley, guess it’s the French in me.

This looks worth trying…from Saveur.

Game One: The Great Rivalry Continues…Nagurski, Nitschke, Butkus, Bears, Brats, Brews…You gotta love it.

Chow Down:

Word to Pete Rock:

[Photo Credit: How Cook Like a Wolf]

I went to Fatty Crab for the first time last week. My brother and I hit the Upper West Side version and we really enjoyed the food. But our waiter was overbearing–sell!, sell!, sell!–and the food was not cheap.

Then, a few nights ago, I had dinner at  Lotus of Siam, the new Thai place on 5th Avenue just off 9th Street. I went with a pal and we arrived early, at 6:00. The host snarled when we told him that we didn’t have a reservation.

“Did that guy just snarl at us?” I said to my friend. “The dining room is half-empty and he”

It was a chilly way to start the evening. Then our waitress…oh, the waitress. “She’s young,” my pal said. I tried to sympathize even though she was either overwhelmed or simply not especially interested in her job. But at $26 an entree, man, I want the service to be welcoming, informative, at least competent. I can deal with rude, like if an old Jewish waiter spills soup on you and then balls you out, but aloof, I can’t abide.

The food was yummy but the portions were small and it was not cheap. Worst of all, I didn’t leave the place feeling happy. I left longing for SriPraPhai in Queens, for a place where the food is great, the prices reasonable and the atmosphere something less than smug.

Mark Bittman takes on whole-grain flapjacks. Why not?

[Photo Credit: Finger Food Recipes]