Technically precise cooking, made to look easy, is a hallmark of Konbi, a sleek 10-seat café where chefs and co-owners Akira Akuto and Nick Montgomery, alumni of New York’s Momofuku Ssäm Bar and, more recently, L.A.’s now-shuttered Osso, have built a temple to a most unpretentious dish: the Japanese carry-out sandwich, or sando. If you’ve spent any time scrolling through L.A. food Instagram posts in the last few months, there’s a good chance that one of them — cut into neat thirds and stacked, cut-side up, on pretty blue ceramic dishes — has populated your feed.
Source: latimes.com – Los Angeles Times