Kush Sake Bar

[Echo Park]

Despite all signs to the contrary, Kush is not a marijuana dispensary. There is smoke wafting through the kitchen here, but it comes from the dry, hot sear of kushiyaki—or “things grilled on sticks.” Chicken bits, pork belly, bacon-wrapped scallops, and Japanese pumpkin arrive blistered on small wood skewers. All are fine, but we miss some of the traditional poultry parts like heart and liver. Opalescent slices of chilled octopus drape a sunomono salad. A single meatball appears on a mound of mashed potatoes with a poached egg. A drop more attention to the sake will cement Kush as a solid spot to work out those munchies.» 1356 Allison Ave., 213-265-7609.

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Suter oversees all dining and food coverage in Los Angeles. In May 2012, Suter took home a James Beard Award, the first ever awarded for food coverage in a general-interest publication. She has lent her culinary know-how to national publications including Saveur and Conde Nast Traveler, has appeared on a number of television and radio programs including Fox’s Hell’s Kitchen and Top Chef Masters, and is a regular guest on KCRW’s Good Food. She began her career as an Associate Editor at the music magazine Filter and later served as Editor-In-Chief of the alternative weekly newspaper L.A. Alternative.