Missed out on Brian Addison’s Favorite Things of past? We got you covered—just click here.

Too many years back, I wrote a very self-indulgent listicle that was about so-called “essential” Long Beach dishes; dishes that I loved and could depend on as long as that place existed—and I wrote it because there’s something so elemental and useful about a specific great dish at a specific place. It was less about some grander proclamation than it was about, “This is just great food.” (I’ve done a much more comprehensive, similar list since then.)

And after a year of not doing such lists, I want to return to it. Not some grand list of “essential dishes”—that is too hard of a burden to put on a restaurant: You better have this and you better have it all the time. But for now, in this moment, I am happy to share some of my favorite things.

In other words: Why not just own the moment? Without further ado, here are the favorite things I’m eating right now…

Crispy pork belly spring rolls from Pickle Banh Mi

1171 E. Anaheim St.

A suggestion from James Tir (aka @LBFoodComa), this spring roll from the city’s—and dare I say, region’s?—best bánh mì shop is a wonder to behold. Made to order in order to assure the crispiness of the pork belly, there is an additional strip of fried wonton laid in the middle. With each bite, a crispy chunk of wonton and pork skin, paired with the succulence of the meat and the freshness of herbs and veggies. Simultaneously warming and refreshing, it is a damn near perfect spring roll.

For the incredible, full story behind Pickle Banh Mi, click here.

Eggs in purgatory from Due Fiori

2708 E. 4th St.

While my full feature on Due Fiori’s newly minted brunch menu will arrive in the coming days, I couldn’t help myself to write about Chef Waldo Stout’s incredible eggs in purgatory. The menu itself is what every restaurant should do if they opt to tackle brunch. And that is, rather than throw a classic brunch into the space to fit the basic conception of brunch, make brunch fit their vibe. Due’s brunch? It’s very Due. And that is best reflected in this dish.

Bright red sauce layered with Calabrian chiles and chunks of crisped guanciale. Perfectly poached eggs. Plentiful pillows of parmesan. A cheese-crusted breadstick for dipping. This is the Salt Lover’s dream of a breakfast dish.

Chicken livers from Homareya

145 E. 4th St.

Homareya—taking the storefront right next to Milana’s New York Pizzeria—is a rarity for Long Beach after it opened earlier this month. It has truly traditional izakaya from one of our local masters: yakitori and sushi chef Yoya Takahashi. Everything here is Japanese in essence—and by that, I mean minimal, subtle, masterfully crafted. Do not expect salt-bombs or hefty spice. Expect quality ingredients highlighted by natural nuances.

Perhaps nothing more exemplifies Chef Yoya’s gorgeous restraint than his sous vide chicken livers. Insanely tender, cooked to pâté softness—layered with hyper-subtle hints of sesame and salt before being topped with translucent slivers of onion. It’s absolutely divine.

‘Spicy Steve’ from Olives Gourmet Grocer

3510 E. Broadway

A suggestion from Attic owner Steve Massis—who should think of this sandwich as now named after himself—the Spicy Steve from Olives Gourmet Grocer is everything you want from a neighborhood deli counter. Spicy salame, cappicolla, and calabrese. Provolone cheese. Mayo with a parmesan spread. A slight layer of lettuce and onion. Plenty of olive oil.

Highballs from Baby Gee Bar

1227 E. 4th St.

Baby Gee Bar is making an unapologetically bold move: a brand-new happy hour that’s running harder and longer than most bars in town. First two hours of opening. Last two hours of closing. Seven days a week.

The crown jewel of this new rollout is an all-new highball menu—fun, stripped-down cocktails at a more approachable price point but still carrying the creativity and flavor that Baby Gee is built on. Alongside it, guests can dive into an all-new Shot & a Beer menu, promising wild pairings designed to “tickle your senses and wet your whistle.”

But the highballs are where it’s at—and don’t think just a spirit and soda water. This is Baby Gee. You have Japanese gin and sparkling coconut. Or vodka and guava cream soda. Rum, amaro, and black cherry soda. Whiskey, alpine hay and ginger beer. Tequila and sparkling cucumber Even the brilliant combination of absinthe and root beer.

Missed out on Brian Addison’s Favorite Things of past? We got you covered—just click here.