19 Postcards
Pine & Crane is a lively Silver Lake gem serving delicious Taiwanese small plates, hearty noodle dishes, and a vibrant selection of teas and sakes.
"Pine & Crane is one of those order-at-the-counter spots that you always forget is order-at-the-counter. And that’s because this modern Taiwanese place has such a welcoming and bright space that all you really want to do is hang out there all night. This place is good for anything from a quiet night with a sick roommate and some mapo tofu to a reunion with five friends and loud conversation around the communal table. The most expensive thing on the menu is $13." - brant cox
"Pine & Crane hit a nerve in Silver Lake with their Taiwanese cuisine. In a zen interior, they serve up beef rolls, scallion pancakes, beef noodle soup and more. Of course there is a milk tea and boba selection alongside their beer and wine list. It's bustling restaurant that will leave you wanting more." - Presshaus LA
"Pine & Crane, which now has a location in Downtown LA, has been serving its tight menu of Taiwanese and Chinese classics since 2014. Seasonal produce is sourced from the owner’s family farm, while the cooking is dependable, skilled, and fresh — making it both a neighborhood standby and a destination for diners craving dan dan noodles, mapo tofu, and the like." - Rebecca Roland, Eater Staff
"Another Silverlake classic is Pine & Crane for Taiwanese and Chinese food." - Keyla Vasconcellos
"Find this laid-back little café opposite the pedestrian plaza, Sunset Triangle. The dining room itself is triangular as well as hipster-friendly with a rustic blend of exposed brick, concrete floors and varnished wood tables.As casual as the vibe may seem, this is a serious kitchen dedicated to Asian cuisine. Be sure to try their vegetarian variations on classics such as pork-free mapo tofu, daikon dumplings and daily specials like the lotus root or seaweed salad. However, the cooking truly shines with Taiwanese specialties. The three-cup jidori chicken is its own simmering feast in a clay pot of dark meat with equal parts soy, sesame oil and rice wine reduced to a deep brown glaze, then studded with chopped green onion, dried chilies and whole garlic." - Michelin Inspector
