There is something magic about a leap year, a year divisible by four. In November, you get to vote against the evil of your choice. In midsummer, tiny gymnasts spend
Read full Post
Dear Mr. Gold:
How could you mention the new book on Syrian Jewish cooking in your column and not name the author?
—Jonathan Roberts, Hollywood
Dear Mr. Roberts:
Y
Read full Post
Downtown Los Angeles
E3rd Steakhouse E3rd, which looks as if it were assembled by Michael Mann’s art director, is nominally a steak house, a designy, halogen-inte
Read full Post
Downtown Los Angeles
E3rd Steakhouse E3rd, which looks as if it were assembled by Michael Mann’s art director, is nominally a steak house, a designy, halogen-int
Read full Post
Imagine an unsweetened bowl of oatmeal, tinted leprechaun green with puréed parsley, flavored with garlic, swimming with the black, elongated, frankly unattractive
Read full Post
Downtown Los Angeles Hoan Kiem After gallery openings on nearby Chung King Road, a certain percentage of the art crowd drifts down to this one-dish restaurant, a s
Read full Post
Downtown Los Angeles Hoan Kiem After gallery openings on nearby Chung King Road, a certain percentage of the art crowd drifts down to this one-dish restaurant, a sp
Read full Post
Today’s subject: the potato taco or, to be more specific, the wonderment of civilization that is the potato taco at El Atacor #11, a taquería chain’s grungy out
Read full Post
The current aesthetic of Los Angeles restaurant design suggests that certain of its architects might spend more than a little time in front of their Xboxes, playing
Read full Post
Dear Mr. Gold:
My friend is giving a Hinamatsuri, Japanese Doll Day, party for her little daughter on March 3. I’d like to bring hishi-mochi for dessert. I wonder
Read full Post
Photo by Anne FishbeinFogo de Chao is less a restaurant than a sizzling theme park of meat, a quarter-acre of sword-wielding gauchos, smoldering logs and soaring wa
Read full Post
QUESTION: Have you ever tasted guanciale? It’s a kind of Italian
cured hog jowl that comes from Abruzzi or somewhere, and it tastes sort of like
bacon and sor
Read full Post
