Last night I had a spontaneous girls night out with one of my fav gal pal”s Mel, and since it seems harder and harder to get out these days (let alone going out less in an effort to save $$), we decided to hit a new hot spot. So we made our way to Street in Hollywood, Susan Feniger”s (one of the “hot tamales” and co-owner of Border Grill) new foodie restaurant. This inspired new restaurant showcases the food of street vendors throughout the world, who create some of the most inspired food that excites the palate with unexpected flavors and exotic ingredients. And the food did not disappoint and completely delivered on this diverse and high flavored promise.
1/2 pound peeled ginger, sliced crosswise, very thinly
1 lemon wedge plus 1 ounce lemon juice (about 1/2 lemon), divided