None. That is my point of my reply. I do not eat Thai in LA, as my palate is corrupted by Thailand. Nothing comes close, at any price. I would be willing to try some more, if there were some suggested, but so far, the only one I used to like was Royal Thai in Newport Beach. And that was before I moved to Thailand.
Very few=none?
I think we have a baseline understanding of your tastes. 
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Just FYI, there is nothing wrong with frozen fish/seafood.
Claiming otherwise shows everyone who knows anything about food you donāt really know what you are talking about.
I grew up with commercial fishers and one of my best friends remains one. I donāt know the percentage but itās safe to say a lot, probably a majority, of fish is frozen on the boat before it returns to shore. And then it is sold as fresh fish. I donāt think that is dishonest or a scam. As you say, there is nothing wrong with it.
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Not necessarily. This is a rather nuanced discussion. Alot of frozen fish is very high quality. And alot is not. As an example, with the squid and shrimp dishes in Thailand, they are both usually fresh. Though alot of the shrimp is farmed, it is still tastier than frozen shrimp. In the case of squid, the local Gulf caught variety we get near where I live is outstanding. Very delicious. The imported frozen squid used by some places here, and by 99% of Thai restaurants in the US, is very low grade, factory processed frozen squid, and it tastes nothing like the real deal.
And some frozen fish is good, and some is awful. So, it depends on alot of factors.
And a lot of fresh fish is absolutely grotesk. You are painting with a wide brush here.
I personally hate Asian fresh farmed shrimp, I donāt think it is suitable for human consumption. Iāll take frozen all day long over that, especially when itās wild caught flash frozen. Iām sure there is some thatās acceptable quality but majority of it is just vile.
I agree. I would prefer that too. But, when it comes to squid, which is a staple of great Thai food, there is no comparison between frozen and fresh, and that factory processed pineapple garbage is the worst. And that is mostly what I see in Thai restaurants in the US.
Sure, there is alot of very low end fresh fish out there. But, generally we are talking about higher quality fish, used in a good Thai restaurant, such as red or white snapper, etc.
Fresh fish is so last decade. Give me dry-aged fish.
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Your dry-aged fish of today is merely last decadeās āfreshā fish that wasnāt good enough to sell. 
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Itās hard for me to be happier than eating a nice baccala or brandade.
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SEPTEMBER 9: Chef Susan Yoon @the_yoonycat
SEPTEMBER 16: Chef Nakul Mahendro @nakulbadmaash
SEPTEMBER 23: Chef Wesley Avila @djwes
SEPTEMBER 30: Chef Vivian Ku @vivian_m_ku
Dinner at Leopardo was incredible.
The 18 hour ember smoked tomatoes in olive oil broth was one of the most spectacular dishes Iāve had in the last couple of years. Live-fire cooking is so trendy these days, itās easy to forget how special it can be when done with an elegant hand. I was actually sitting next to Skenes (and his adorable pup Duke) and we were chatting about the use of cherry to impart this very soft sweet smoke to enhance the tomatoes. And in Skenes fashion, he remarked that the tomatoes should have been brought to be eaten alongside the pizza, not before, and those are silly mistakes heās trying to sort out. Personally, I didnāt care.
Puttanesca pizza was delicious, and I liked the light use of baked cheese on the crust. A very interesting style of pizza with the smoke influence and cheese crust, and the dough is well crafted. Soft serve and biscoff dessert was brilliant as youād expect if youād had soft serve at Angler.
Some chefs just have that magical touch.
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I need to get over there.
How much was corkage?
trying the new Udatsu sushi on saturday - Michelin star spot in Tokyo, opened here. Last week was the first week. Coming in at $275 is āmid rangeā for top end sushi in LA.
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Looks amazing.
Two recent meals, both highly recommended. Barra Santos is a lovely small cafe in Cypress Park. The focus is Portuguese. All of the dishes were very good to great (endive salad, branzino). Most of the seating is al fresco. Corkage is $25. Loreto is a beautiful space in Frogtown, specializing in Mexican coastal cuisine. The food is delicious, the space is lovely (both expansive outdoor and indoor). I recommend going with friends as the menu lends itself to family style dining. Service is very good. Corkage is $40.
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Has anyone been to any Meteora collabs? The chef from one of my favorite restaurants (Borago) will be there next week and Iām thinking of going.
A friend of mine wants to do a wine dinner on the east side of town for maybe 8-10 folks and a board favorite retailer, but he has celiac to deal with, which makes a lot of places hard for him. I did a little research and found out thereās a tough tightrope to walk: more protein-based places that can accomodate groups tend to have crippling corkage fees that would make 10 bottles unlikely. Does anyone have any ideas of a place I can make inquiries to?