Chef Govind Armstrong was born in Inglewood and raised in Costa Rica, but he’s hit his culinary stride with Southern U.S.–inspired
cuisine at Willie Jane in Venice. He focuses on Low Country coastal cooking, dished up family-style or in generous individual
portions. That means dense buttermilk biscuits with orange-honey butter, quail with braised collards, curried oxtail with
grilled plantains, and shrimp and grits. You can sit on the palm-fringed patio and sip a tangy Coal Miner’s Daughter cocktail—bourbon,
macerated ginger, lavender honey, and lemon juice—but be sure not to skip the sides. Despite making his name with the popular
8-ounce Burger Bar, Armstrong has a gift for vegetables. His brussels sprouts are absolutely destination-worthy.
Last Reviewed November 2013