Mihran Ghadanian, an Armenian who learned to cook while growing up in Lebanon, serves what is arguably the best Armenian fare in the Southland. The dining room is accented with mirrors and brass light fixtures, and the tables are nicely set with flowers and white tablecloths. Start with basturma (thinly sliced, raw, smoked beef heavily infused with garlic) or soujouk (a type of grilled Armenian pepperoni). Then dine on anta kali kebab, a plate-sized cylinder of spiced, minced beef, which is smothered in parsley, chopped tomato and sliced onion and crowned with wedges of grilled pita. Vegetarians will delight in dishes such as mutabbal, a smoky eggplant pur?e that's delicious on pita bread. --Gayot.com