Chef Bryan Podgorski thinks a lot about hotel restaurants ? about what makes them successful and in what ways they differ from other restaurants. As the chef of two
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On Sept. 23, a yet-to-be-determined number of L.A. bars will gather at the Majestic for Cocktails in the City, the mixology fest that began five years ago in London
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If a calorie is a measure of the energy needed to heat stuff up, then do we really want to eat ice cream in the summer? I say no. What we want is ice and frozen frui
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Food-truck culture in Austin, Texas, and Portland, Oregon, is very different from food-truck culture in Los Angeles. Here, trucks are mostly mobile and, aside from s
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Cruising down York Boulevard in Highland Park between Avenue 50 and Aldama is an experience in food whiplash. The last six months have seen openings of at least four
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There's a long tradition in American industrial food of pushing both indulgence and weight loss. Weight Watchers and Lean Cuisine are just the other side of the
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Badmaash, the freewheeling Indian restaurant in downtown L.A., has just started a new wine program. As it happens, a lot of Americans don't think of wine ? Europ
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Silver Lake will get a new izakaya soon (the owners say July 22), just a few doors down from the always-crowded Silverlake Ramen. Osen Izakaya is chef Damon Min Cho
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Here it comes again: the age-old question of how long a critic should wait after a restaurant is open before issuing a review. This week, the issue arose because of
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On a recent, sweltering Sunday in Leimert Park, community members mill about the neighborhood's park plaza for the weekly drum circle and swap meet, as the sound of
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For many, the string of shops and restaurants down West Third Street in Beverly Grove represents a mix of bougie elegance and killer eateries. The strip extending f
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Shiho Yoshikawa has dedicated her life to sweet, cold things. As the chef and co-owner of Sweet Rose Creamery, Yoshikawa is always seeking out inspiration for her
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