In recent months, restaurant pricing has come up a lot in my reviews. In the case of Kismet, the question of value?formed the basis of my critique. I also questioned
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By opening new restaurant Chiguacle, Sabor Ancestral de Mexico, on Olvera Street this year, owners Alonso and Elsa Arelleno have achieved two notable feats. One is
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One of Silver Lake's most magical places for many years was Spice Station, a heavenly-smelling shack behind a retail row on the north side of Sunset Boulevard. C
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Kiefer Sutherland walks into a bar, accompanied by a friend. A block from the ocean in Santa Monica, the haunt is dark and tiny, with 10 tables, red-and-white check
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Bone Kettle is not a purely Indonesian restaurant, nor does chef Erwin Tjahyadi claim it to be. The Pasadena restaurant inspired, he says, by his travels throughout
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Not since artisan toast has a food trend been so widely derided. Even the term bone broth sends people into fits of rage. It's just stock!! the agitated mobs tw
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I love cupcakes. But I also love pizza, says Sprinkles Cupcakes founder Candace Nelson. She and her husband, Charles, have ventured into the business of serving pizz
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Is it possible to find Chicago in Los Angeles? Travis Strickland thinks so. Baltaire's executive chef aims to mix a classic Midwestern steakhouse sensibility wit
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Update [April 24, 2017]: Fleishik's now has rye bread! The restaurant has given in to the demands of the people, and this is an instance where peer pressure is g
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Here's a fact that shouldn't surprise anyone: Beer is the world's oldest and most widely consumed drink. So?when you're cracking open a cold one, you
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A sub sandwich is the water of food. That is a very stupid sentence, and I'm sorry you had to read it, but it's true. That's not meant to denigrate the sub by any me
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In the first two installments of Cocktail of the Week, I explored some drinks that could be described as silly. Fairly or not, that's how people think about a Co
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