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"We're fresh off the redeye from Los Angeles and still trying to process everything that went down at the\u00A0&lt;strong&gt;Bon App\u00E9tit Grub Crawl,\u00A0&lt;/strong&gt;an 80-degree Saturday\u00A0of Ray-Bans, T-shirts, ocean views, and incredible food.\r\n\r\nThe day crawl started in Venice, on Abbot Kinney Boulevard, the epicenter of all things Southern California beach-y chic. Things kicked off at &lt;strong&gt;Salt Air&lt;/strong&gt;, best described as a \"beach bistro\": There was enough weathered, reclaimed wood and nautically themed light fixtures to make even the most die-hard landlubber jealous. Then we crawled over to &lt;strong&gt;The Brig&lt;/strong&gt;, a textbook dive bar on an otherwise schmancy block, where we were graced by the presence of L.A. kingpin &lt;strong&gt;Roy Choi's&lt;/strong&gt; &lt;strong&gt;Kogi&lt;/strong&gt; taco truck. Not having to check Twitter for the \u00FCber-popular truck's location was worth the price of admission \u2014plus we got\u00A0to skip the line. Next were craft beer and pizzas at &lt;strong&gt;The Otheroom&lt;/strong&gt;, followed by salmon sliders and more beer at &lt;strong&gt;3 Square Bakery + Cafe&lt;/strong&gt;.\r\n\r\nFinally, the last stop of the day crawl took us to &lt;strong&gt;Barnyard&lt;/strong&gt;, where chef\u00A0&lt;strong&gt;Jesse Barber&lt;/strong&gt;\u00A0hand-cut fresh cavatelli, which he served with a sauce made from mortared lima beans, pecorino, and mint. A plate of badass pasta served in an airy bungalow is a surefire way to convince a group of New Yorkers that this whole Southern California thing might not be so bad.\r\n\r\nSo, back to our hotel we went...for about an hour. Then it was time to make the crosstown journey to downtown L.A. for the night crawl. Drinks and a D.J. at rooftop bar &lt;strong&gt;Perch&lt;/strong&gt;, with its epic view of downtown, are as good a way as we can think of to get the night started. And following it up with Prosecco and seaweed-and-tofu beignets at &lt;strong&gt;Alma&lt;/strong&gt;, our pick for America's Best New Restaurant this year, pretty much ensures that you're going to become a Grub Crawl devotee. Down the block was &lt;strong&gt;Broadway Bar&lt;/strong&gt;, the type of dark drinking establishment at which we Bon App\u00E9tit-ers could seriously lose all track of time. Plus, they served boxes of cheese pizza and aluminum takeout containers of chocolate chip cookies from &lt;strong&gt;Two Boots Pizza&lt;/strong&gt;, so you can't really beat that.\r\n\r\nWe ended the night with a one-two punch from &lt;strong&gt;B\u00E4co Mercat&lt;/strong&gt; chef-owner &lt;strong&gt;Josef Centeno&lt;/strong&gt; at his two latest restaurants\u2014his three-week-old fine-dining spot,\u00A0&lt;strong&gt;Orsa &amp;amp; Winston,&lt;/strong&gt; and &lt;strong&gt;Bar Am\u00E1&lt;/strong&gt;, his temple of Tex-Mex. Needless to say we entered a food coma as soon as we tried Am\u00E1's guacamole (Centeno ingeniously adds celery pur\u00E9e to the avacodo) and were all but finished off by the time the \"Breakfast in a Shell\" (coddled egg, sherry vinegar whipped cream, maple syrup, pancetta, and chives) hit the table at Orsa.\r\n\r\nMissed our L.A. crawl? Good news, tickets are &lt;a href=\"https://web.ovationtix.com/trs/dept/1133\"&gt;still on sale&lt;/a&gt; for this weekend's outing in the equally sunny and sharp Miami. Now, please excuse us while we undergo a five-day juice cleanse to prepare for the eating and drinking to come. Salt Air: squash fritters with manchego and rosemary. Barnyard: Cavatelli 'Salsa Maro': cavatelli pasta with mortared lima beans, pecorino, and mint. Salt Air: Citrus-poached shirmp. Salt Air: Mushroom toast, ricotta, caramelized onions, lardons, and jalape\u00F1o. Salt Air: Pretzel-crusted fried oysters with miso mustard. Salt Air: Fish-skin chips with cured salmon and cr\u00E8me fra\u00EEche. Salt Air:\u00A0Raisin Pecan sticky toffee pie Salt Air:\u00A0Brownie with sea salt and caramel ice cream The Brig: The spread from Roy Choi's Kogi taco truck. The Brig: Kogi BBQ blackjack quesadillas. The Brig: Kogi short ribs taco. The Brig: Coolhaus ice cream sandwich. The Otheroom: Margherita pizza. The Otheroom: White pie with spinach. The Otheroom: oyster tower. The Otheroom: Cheese board. The Otheroom: Charcuterie plate. 3 Square Cafe + Bakery: salmon slider. Salt Air: Oysters with mignonette, horseradish, Texas Pete hot sauce, and lemon. Barnyard: French fries. Barnyard: Pea tendril salad with persimmon, lemon vinnaigrette, and Parmesan. Barnyard: Warm olives. Barnyard: Marcona almonds. Perch: Mushroom arancini. Perch: Surf and turf with b\u00E9arnaise drizzle. Perch: Maine lobster cake with Texas Pete r\u00E9moulade. Alma: Albacore with celery and lentils. Alma: Seaweed-and-tofu beignet, yuzu kosho, and lime. Alma: Pork belly with coffee and celery root. Broadway Bar: Two Boots cheese pizza. Broadway Bar: Two Boots chocolate chip cookies. Bar Am\u00E1: Beef puffy taco. Bar Am\u00E1: Guacamole. Orsa &amp;amp; Winston: \"Breakfast in a shell\"\u2014coddled egg, sherry vinegar whipped cream, maple syrup, pancetta, and chives. Orsa &amp;amp; Winston: Koshihikari rice with pecorino cream and uni. Orsa &amp;amp; Winston: \"Tiramisu\""^^<http://www.w3.org/2001/XMLSchema#string>
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