We’ve all been there. We went stayed out a lit­tle too late night before and had our fair share of feel good juice. The next morn­ing, we might not be hung over but we’re def­i­nitely not in the best of shape. Now, every­one has their own list of favorite reme­dies for this morn­ing after ail­ment and here are mine. In order of my pref­er­ence, here are the five restau­rants that I have cho­sen and the dishes I recommend:

5. Pho Pasteur

8821 Val­ley Blvd. Rose­mead, CA 91770
(626) 292‑5888

What to order: Pho Dac Biet

4. Porto’s Bak­ery

315 North Brand Blvd. Glen­dale, CA 91203
(818) 956‑5996

What to order: Any one of their fan­tas­tic sand­wiches, just make sure you get their potato balls on the side.

3. The Grid­dle Cafe

7916 W Sun­set Blvd. Los Ange­les, CA 90046
(323) 874‑0377

What to order: Banana Pan­cakes the size of your head

2. El Tepeyac Cafe

812 N Ever­green Ave. Los Ange­les, CA 90033
(323) 267‑8668

What to order: The Hollenbeck

1. Mar­ios Peru­vian & Seafood Restaurant

5786 Mel­rose Ave. Los Ange­les, CA 90038
(323) 466‑4181

What to order: Lomo Saltado

I made crab cakes the other night and they were so deli­cious I decided to name them. Here’s the recipe for “I gave my girl crabs cake”:

Ingre­di­ents:

1 pound Blue crab meat or other lump crab meat
6 tbls panko bread crumbs
1 egg beaten
2 tbsp may­on­naise
1 tsp mus­tard
1/4 tsp Worces­ter­shire
1/2 tsp Old Bay sea­son­ing
2 strips of bacon
1 tbsp shal­lots finely minced
6 1“x.5“x.25″ slices of Gruyère (cheese)
salt to taste

Prepa­ra­tion:

1. Care­fully check the crab meat for any car­ti­lage. Put meat in a bowl and set it aside.

2. Ren­der bacon in a fry­ing pan over low heat until you get about 2 tbsp of bacon fat. Set aside fat for later. Chop up bacon in to lit­tle bits.

3. Except for the cheese, mix the bacon bits with all the other ingre­di­ents. Gen­tly fold in the crab. Only mix enough to com­bine the ingre­di­ents. You don’t want to break up the crab into fine shreds.

4. Shape into 6 crab cakes and insert the slice of Gruyère into the mid­dle of the cake.

5. Refrig­er­ate for at least 1 hour so that the cakes don’t fall apart dur­ing cook­ing. This is what they looked like after an hour in the fridge.

6. Heat the bacon fat in a non-stick fry­ing pan. Sauté until golden brown on each side. This will only take about 3–5 min­utes per side.

7. Gar­nish with pars­ley and serve.