Yerord Mas brings a revolution to L.A.’s Armenian cuisine
Hoist up half of Arthur Grigoryan’s basturma brisket sandwich for a first bite, and stare for a moment into the mouth of the beast. You’ll need a firm grip to handle the stretched edges of fluffy pita, thick enough to discern a labyrinth of air pockets around the borders. Inside the gaping maw: blocks of … Read more