It's tempting to say, Only in L.A. does some of the most impressive food in the city come from an auto body shop, but I think at this point we're used to the
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The pok??craze shows no signs of slowing, and the continued expansion of Mainland Pok? is just proof of that fact. Mainland's fourth location opened last week in
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The waitress is talking, listing the ingredients in bagna cauda, but it's hard to focus on her explanation. Olive oil, garlic, anchovy, she says; I'm thinking instea
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Los Angeles Magazine's longtime food editor, Lesley Bargar Suter, is leaving the magazine. Suter confirmed the rumor of her departure to L.A. Weekly, although sh
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I'm going to be straight with you. If you're in any sort of hurry, even remotely, breakfast at Watts Coffee House isn't the best idea. After all, there are numerous
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Yes, Tam O'Shanter is a Scottish restaurant. But on St. Paddy's Day, the Atwater Village landmark turns green and so do the patrons (particularly those who&#
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St. Patrick's Day may be over (and we hope you celebrated by kissing everyone and heading to a local Irish pub), but it's not like you have to stop drinking
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Lodge 2.0 opened last weekend, and aside from the paper-wrapped loaves offered for sale from a carousel in the dining room, the space looked less like the bakery and
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What can we say about St. Patrick's Day that you don't already know? It celebrates Irish history and myth, but it's a much bigger deal here than in Irela
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Spring has sprung in Los Angeles, quite suddenly as a matter of fact, which means you now have reason to get out of bed on a Sunday and go do something rather than
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About three years ago, local farmer Alex Weiser of Weiser Family Farms in Tehachapi got a phone call. Food writer Russ Parsons was on the line, wondering if he might
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Nachos are a perfect food. A holy union of cheese and crunch, they're served on street corners and at trendy dining spots in equal measure across L.A. Whether e
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