We ate our way through the city, pleasantly discovering a renaisannce of baked goods & pastry, such as
Breads Bakery, an Israeli take on pastries, such as pain au chocolat and their signature babka - 
Eric Kayser, the chain boulangerier of Maison Kayser of Paris with the reputation of the city's winning baguette, has several shops in NYC now.
Eataly, Mario Batali's emporium of regional Italian food was a busy maze of morsels and, like many spots, introduced gorgeous products with little table space to enjoy them - reminding that we were in a metropolis' real estate - hard to park a car or sit a body -rather than suburban LA.
Then there was Ippudo, the Kyushu-style, cloudy pork broth ramen foodie spot, raising cheap comfort food to a level of global destination. The chicken and pork buns were to die for.
Ramen is a Japanese way of preparing what is originally Chinese, unlike soba or udon, becoming a craze. In my opinion, LA has a more vibrant ramen scene, where you can still find dives, as well as trendy spots like Tsujita.
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