Despite a location in the deepest reaches of east LA, Ori Menashe’s restaurant is overflowing with hungry diners. What’s all the fuss about? Antipasti like a platter of house-cured meats and grilled lamb heart with arugula, fermented chilies, marcona almonds, mint and pickled shallots, a pizza topped with burrata, San Marzano tomatoes, Castelvetrano olives and fermented chilies, and a hand-cut mushroom pasta topped with a mushroom and fava ragu, a poached farm egg and fried spinach. Still feeling hungry? How about a Kurobuta pork chop with Anson Mills polenta and nectarine mostarda for the table.