Inside Jim’s Greek Tavern. (Bill Addison/Los Angeles Times/TNS)
Bill Addison/Los Angeles Times/TNS
The capricciosa pizza at University City. (Bill Addison/Los Angeles Times/TNS)
Bill Addison/Los Angeles Times/TNS
At Cantonese institution Flower Drum, a serving of pearl meat, the delicacy farmed in Western Australia and made of pearl oyster adductor muscle that attaches to its iridescent shell. Its flavor bridges scallop and lobster. (Bill Addison/Los Angeles Times/TNS)
Bill Addison/Los Angeles Times/TNS
Bratwurst from the Queen Victoria Market. (Bill Addison/Los Angeles Times/TNS)
Bill Addison/Los Angeles Times/TNS
The sidewalk crowd at Florian restaurant located in Melbourne’s inner suburb of Carlton North. (Bill Addison/Los Angeles Times/TNS)
Bill Addison/Los Angeles Times/TNS
The tomato toast at Florian. (Bill Addison/Los Angeles Times/TNS)
Bill Addison/Los Angeles Times/TNS
A skyline view from the Queen Victoria Market on a sunny day in Melbourne. (Bill Addison/Los Angeles Times/TNS)
MELBOURNE, Australia — Sliced tomatoes in several shades and sizes had been piled onto bread, one falling into the other like drunk pals. Combined, their flavor was syrupy-tart. They had a bursting, late summer density. Potent garnishes intensified every bite: dark anchovy fillets, reedy tarragon leaves and flecks of pickled, fried shallots.
At Cantonese institution Flower Drum, a serving of pearl meat, the delicacy farmed in Western Australia and made of pearl oyster adductor muscle that attaches to its iridescent shell. Its flavor bridges scallop and lobster. (Bill Addison/Los Angeles Times/TNS)
